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I am currently open but will be closing end of the year or earlier, if I sell the equipment. I am selling all of the store equipment as a package. I have everything needed to open a DelCo. A short list of items included are: 2-lincoln 1450 with hood Sommerset sheeter Hobart p 660 3 station...

I have used Fireman’s Fund for 8 years. GL and owned/nonowned auto is $5500. You have to put 25% down and the balance over 10 months. Very good to work with.

I will be closing shortly and would like to sell my entire equipment package. I am still open and operating. If you are interested in a full package, please email or PM me. I have an equipment list I can send. The cost is $35k. Includes 2 lincoln 1450’s Hobart p 660 mixer Sommerset sheeter walk...

Hi, I have a friend who is closing his store. He is currently open and would like to sell his store equipment before doing so. He does not want to put it in storage and then have to pull it out later. He has a full list of items, all are in working order. He is asking $35k for all of it and...

I leave a 5 gal plastic bucket in my walk in cooler. When we pull out some for dough, we immediately replace it with more water. I have found that with 3 gal of cold and 2 tap water, it does not take long to cool down.

When negotiating a lease, remember that cash is very precious to the LL. He is probably more apt to give you other items in lieu of cash. Think like free/reduced rent for several months. Help with remodel with your money and deduct from his rent. Be sure to consider a 3yr to 5 yr lease with...

Been there, done that. Don’t waste your money. However, if you can do the cable/tv guides in each room, do it. I currently do them for 5 hotels. Last year I did 27 hotels. After 1 year of sales info, I dropped the ones that were not profitable. The guides cost around $6 per room. If you want the...

They sit on top of the rim of the pans and have lots of holes in them. They are about 2 inches wide. On a few occasions that someone forgets to put them on top as they go in the oven, I have noticed that the crusts was a little darker without them.

Try calling Lloyd’s pans. They are referred to as “no burn rings” In a pinch, you can put foil on top of the crust, but it may blow off. You will only need to buy 3 or 4 at the most.

Even if it does not get it as thin as you would like, you can use it as a starting point. When it comes out of the sheeter, use a rolling pin to finish it off. Just be sure to have the pasta as cold as possible. Use cold water to mix it up. This way when it goes through the sheeter it will...

Try 375 for 3 to 3 1/2 min. The end result is you need to have no brown color on the dough. Like the previous poster mentioned. Let it rise, after you put it in the pan, until it doubles in size. Then parbake, let cool and place in a food safe bag in the cooler. When you have an order, pull it...

Many years ago Kamron Karrington gave a great example of what the importance was in a grand opening marketing campaign. In a nutshell he gave the comparison to the apollo spaceship taking off vs the amount of money spent on a grand opening. It takes a lot of fuel (read as money)to get it off...

I am a firm believer that frequency is more important than reach. Therefore, I do a eddm mailing each week to 2 routes. You can go to the usps website and they will have the location and number of each route in your zip code. Look at their map and see where the busiest areas are from your store...

I have gone through 3 different OLO companies in the past. I settled on RTO (real time ordering). They charge a flat rate for sending it to your computer or a lesser flat rate amt. for faxing it if you don’t have a POS. They are integrated with Speedline and will call you to be sure you received...

I have done a lot of hotel advertising. The worst redemption was being in the book for hotel guests. I even had my 1/2 page ad just above the tv guide. Folks just do not look at the book as much as we want. The next worst was key cards. Most folks take them with them when they leave so that...

Let’s add some clarity. At some point, we all had this question and either figured it out or asked someone. The cost times 3 is a benchmark so you have an idea what the cost is. You need to know the cost of the food, paper to serve it in and any other pertinent costs like royalties. The main...

I have had lots of experience with hotels. I have found that key cards are a waste. The vendor will tell you that they are used by 8 to 10 different visitors. My experience has been that most folks take them with them because they think that all their info is on it from hotel stay. This is false...

Food for thought, Contact the manufacturer to find out who has the oven, you want to see, and go bake your pizza in it. Even if you have to travel a few hours, it is better than finding out the hard way it will not work. Does the manufacturer have a “demo” oven that they travel with to sell?

Which issue would the article be in? I would like to reference it as well.

Here is another thought to achieving the goal you want, which is less waste. As a rule of thumb, waste should be less than .5%. So, use each day as a standalone measurement. Have the kitchen staff put all mistakes in a box, pile, bustub whatever you want to use. Now, have a cost of all mistakes...