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I’ve never been across the “pond”, but wouldn’t the Italians have saturated most of the European market? I’m just stabbing in the dark here. Given Spain’s current economic situation, I am wondering if it is even wise to consider this.

Pizzamancer: Evidently you didn’t read my whole post. I specifically talk about portion cups further down. You are saying it is “absolutely not true” that weighing out each item doesn’t take longer (when in fact it does), and then backing up your comment by saying portion control doesn’t need...

I agree, cheese is weighed out for every pizza. We also weigh out the bacon, but everything else is pretty much by look. We don’t count out items like pepperoni because even though we are buying 3" slice pep, it varies from 2-3/4" - 3-1/4" and the weight would vary each pizza. We just go edge to...

qcfmike: Good point Mike and I should have clarified, but we only serve thin crust. In all the years I lived in Chicago (about 26), everything always seemed to be about thin crust there. Sure, some places did deep dish, but you mostly found it downtown, not so much in the workin’ man’s suburbs.

We have always put our cheese on our pizzas on first, then the toppings, then a little (what we call) “glue” on top to prevent toppings from rolling off during cooking and eating. But after talking with my mother (who has eaten Chicago pizzas for many decades), she tells us they always put the...

I’d also like to thank George for his contributions to this forum. It is very much appreciated and I think we should all keep him in mind when considering new (or new used) equipment purchases.

What are some good options if you don’t have deep fryers? Our customers are kinda burnt out on brownies and giant cookies.

two words… Air Curtain 🙂 Being a restaurant, I refuse to use any sort of bug sprays and the bug zapper lights aren’t really an option for us. Other than the air curtain, I don’t know of any options. We got one of these… http://www.northerntool.com/shop/tools/product_200347883_200347883 And...

I’ll try cutting back on the sugar, but like JollyPizza, I thought you had to have sugar for the yeast to feed. Less sugar = less yeast activity, correct? We current use a sheeter to press out our pies. I shape the doughball by hand, roll it out a bit so that it is thin enough to get fed into...

My mistake… I guess I read through the thread too quickly, so yeah, I was talking about chicken wings. They are Tyson, pre-cooked and dipped either in BBQ sauce or Fire sauce and frozen. We basically just take them straight from the freezer and into the oven, so there is no real labor component...

For us, wings are a loss leader. If we didn’t have customers coming in asking for them so often, I would just drop them. At $40-$44 per 10 lbs, they are pretty expensive. Ours are Tyson brand and they are definitely riding the “wings” craze, milking everything they can. Like most Tyson...

Well we finally got rid of our old Lang deck oven dinosaurs and replaced them with Baker’s Pride P44S ovens… http://www.bakerspride.com/specs/Hearthbake/HB_P44S_P44BL.pdf For the most part, these ovens are working well for us; much better than the old Lang that I couldn’t even get spare parts...

That’s good information Tom, thanks! Given how this discussion has turned, I guess my next question is that if your health department allows wood tables (and ours does), and you have an old top that needs to be reconditioned, what is the best way to do this? Sand it down, and reseal with white...

I’m just waiting for the day when Bloomberg decides no one can wipe their behind safely without risking a rash and creates a task force to come and do it for them (and of course charges them $$$$ to do it). It’s on the horizon…I can almost see it now :roll:

I like those SC taxes 🙂 In comparison, in Washington state it is: LLC license: $60 State Business license: $6 Health License: $150 City License:$50 County Business Personal Property tax: $300 (depending on your assets) Nothing like Chicago, but we are in a very remote part of the state, and...

And Washington state isn’t far behind CA & IL. Wait, do I see a trend here? Blue, blue, blue states. What does that tell you?

Over the last century (or maybe even longer) government has really taken on the standpoint that private business works for THEM. We have allowed them to take this stance by voting ignorantly… whoever gives us the most handouts for free, gets the vote. People rarely sit down and consider where...

Well, we are way out in the backwoods in a very small town. One grocery store in town and we keep our prices the same as theirs… Pepsi products 20oz bottles: cost $.89 each, sell for $1.59 each 2 Liters: cost $1.50 each, sell for $2.49 Occasionally the store has sales, which makes their prices...

If not a wood dough table, what do you prepare (portion, roll, etc.) your dough on? Stainless? HDPE? I guess I need to be more observant at other establishments 🙂

What about a wood dough table? Those are pretty much industry standard, no? How is using a wood dough work table different than using a wood utensil. Or a wood rolling pin?