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Dough is easier to work with on marble than stainless steel. I laid a layer of marble on a stainless steel table. Is that what you are asking?

What kind of oven is it? I have a middleby and a XLT. Both ovens you need to take out the fingers to clean it.

I do not discount at all. I have a few offers out there for free garlic knots, but never on pizza. I do not deliver. I do about 30% carry-out 70% dine in. As a personal note, nothing makes me more angry them someone presenting a coupon in front of me for the same product. Lessens the value of a...

Are you using 50lb bags of flour or 25lb?

I have a somerset. I bought it used. Other than a switch going bad no problems in 3 years. This is a huge time saver. Though you will not want to sheet it out all the way as the bubbles will be awful. We sheet out half way, toss the other half. We take dough straight from the cooler with no problems

We just use the standard lloyd perforated disk pan. The wings dont stick. Works well. What is the purpose of the bbq underpan?

I use La Nova as well. 6 min on a lloyd pan and they are crispy and meet temp without a problem

Haha, I feel like an idiot

What you are capable of doing and what you can do are two completely different things. I am capable of determining I have a cold, and I am capable to write my own prescription for medicine I need to fix it. I cannot do any of this though due to regulations. Opening a business cost money. Its...

We ended up getting at 900-t used. We have cleaned it thoroughly. However, anytime we try to use it, it put little black marks on the dough. It is like it is picking up dirt in the grooves. It is very clean when we start the dough so I dont know where it is coming from. We will run dough through...

I disagree with the last two posts. This is one of areas where a independent has an advantage. I agree with not giving out your own personal cell phone, however, get a cell phone number that only you check. Build that into advertising dollars. Check it once a day or twice a day and make sure you...

We currently serve cold sauce with our garlic knots, breadsticks etc. I have bought a soup warmer to start serving warm sauce. My question is this, and I have not done any testing so maybe its no problem at all. I am assuming the health code will want it above 160. What happens when sauce just...

Kris- Would you mind explaining what you do for the kids birthday club?

I agree as well. When I started I had a old middleby 200. Thing broke constantly, then trying to get parts from middleby was a nightmare. I couldnt be happier with my XLT. Quieter, cooler in the kitchen, and way more economical. It has never broke, however, if it does, being able to get parts at...

For those of you that deliver with your owned cars. What insurance do you carry? Do you just get an umbrella? Hired Insurance? Not looking to cut corners and what I can get away with, looking for the correct way to be covered.

I use both a conveyor and deck. They both have their benefits and draw backs. You will not get the exact same pizza out of a conveyor that you will get out of a deck. That can be good and bad. The cheese will simply not melt the same in a conveyor as in a deck. Then again, toppings cook 100x...

I am all for getting away here and there. I think it actually helps the business. In the first year it was tough. Start slow, just a day, and maybe not even go anywhere. It allows you to see where the cracks are. It also shows, if you have a manager that you have some belief in them. Nobody...

I see your guys point on not listing them buy name which I wont do. My original question which RG answered was simply to see what they are using as I don’t know the specific names

I have got to disagree with you guys on this. Not saying I am going to do anything with it. However, most people dont realize what they are eating, unless they are shown. Not to mention once they are shown it gives them an extra sense of value, ie whole foods. Pepsi is doing the same thing...

I know they use L-cysteine, and of course the cheese will have some sort of caking agent on it. I am guessing the sauce will use some sort of corn syrup.