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Otis, i bought it used from guy near Buffalo, left at 3AM with my nephew, got there at 8AM, was 10 miles from home when borrowed truck’s trans went at about 6PM. paid 16K and it’s about 5 -7 yrs old. New is about 31K, ouch. I’ll definitely let you know how it goes, I’m curious myself.

I use 2-Lincolns, we do about 1000-1100 pies per week and also fill it with slices, grinders, dinners etc. Gets REAL crowded but we work it out. Have had these ovens for 8 years after 2 years with 2-Blodgetts. Nothing easier than conveyors and bake is “not bad”. Don’t agree with comment that...

Rotating deck oven? Is that a Roto-flex? If so I’m interested. Let me know, thanks.

J_Rokk, that non-owned rate is hard to believe. I’m in philadelphia and have gotten 2 different quotes so far, $5,500 & $19,000!!! i’m waitng on a third quote from my guy which is supposed to be between $2,500 & $3,500. I’m gonna call your guy before I do anything.

Re: heart shaped Valentie’s pizza, RESULTS Up 35% from regular Wed. did 57 heart shaped pies. I think record is 92 for us in 7 or 8 years. Cut heart from 12" rounded shell with shaped cutter. Real easy, had hoped for more although i only advertised a little. $6 each topping extra, nice profit.

1-4 little slower than normal, 4-8 busier than normal, 8-10 normal. All in all about 35% more than other football sundays. No ads or specials. Was a good rebound week after last two. Mostly wings & pizza.

If sink drains well you’re fine. For 5 years I had a trap without a baffle, which essentially makes the trap useless, no problems but it’s not agreat idea as all that junk coats you’re pipes.

We do ours about every other month. stopped using shop-vac ( although very quick), because cleaning shop-vac after took longer than cleaning trap. Now we just scoop out with pot and put in big ol’ grease drum. We rotate the job around employees. just don’t eat wings for a while. takes about 45...

We use regular size “party wings”. Only thing available last week were jumbos–real nice, but food cost sucks. When I re-do menu soon I’ll switch and sell as “Jumbo”. regular size were back this week and man do they look tiny! we’re putting couple xtra to compensate.

drivers tend to be lazy. They just want to stand around and take deliveries. Give them other responsibilities ( making boxes, fill soda case, sweep, mop at closing) are some of the things ours do. they’re best at wining though. I pay mine $5 per hour plus tips, that’s it. They average around $15...

There’s always clay boxes which are much cheaper/flimsier than corrugated. but you could always pop a lid support for stability.

I would LOVE to just sell pizza. I will be scaling down our menu somewhat. Being in Philly cheesesteaks are a must have and a big mover, wings,ff, o-rings,etc fly as well. thanks and good luck

we have a similar rush. I have 6 guys in kitchen plus myself. 1-grill, 1-fryers, 1-bainmarie, 1-floater/bagger, 1 -pie maker, 1-pie-cutter and me stretching /setting up drivers/whatever. 5-8 maybe 180 pies, not bad but we could do much better. haven’t been marketing heavily but I’m re-doing menu...

We season our screens with oil & flour, works well. I’m thinking more like stretch out 100 for example, put in rolling rack w/door. Put in walk-in until I REALLY need them, like 6:00 Friday, then roll out the ammo. I’m worried they’ll stick, even though our screens are very well seasoned, PAM is...

Does anyone have experience/tips on screening pies in advance of dinner rush? Currently we have 2 racks that hold 15 shells each and we stretch as we go. I’ve worked in pan pizza places where we sauced/cheesed 150 or so pies for the rush. I don’t want to sauce or cheese just stretch. I’m...

tried batch of wing sauce with Whirl and admirations product today, Whirl tastes much more like real butter but other stuff would probably work in this situation. have decided to switch to Whirl --easier to work with & less expensive

Paul, did you program your POS to automatically apply .50 to charged orders? Did anyone complain? Please let me know.I love it because yes accepting credit cards makes me more money BUT, the profit margin on those orders is lower, and in last 18 months I’ve had about $1,000 in reversed chrges...

Re: Conveyor over -vs-deck.How much different will it makemy almost bought oven from rick. He wants 3K to do install. I took one I have apart with old owner( alot of work) putting back together won’t be fun either but I’m having a hard time spending 3K to have someone do it. That may change...

I’m opening 2nd place in few months, wouldn’t open without POS system. it’s the right thing to do for many reasons(check old POS posts)

We use real butter and Red Hot. mix with hand blender for a minute when done, doesn’t harden up. also, regarding Whirl tasted couple years ago and thought it was like butter flavor on movie popcorn. But, what I’m paying for real butter I’m going to make a small batch of wing sauce with it to try