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We have had something like this happen as well…our policy is to ALWAYS give a price beforehand to avoid this Also there were a couple accounts that we have had switch to credit card payments only due to problems paying in a timely fashion I once told the customer to send a check for what they...

There is no way we can get through a rush without prepping all our pies way in advance. I am with Daddio in that it can be done if managed properly. We use pan separators which are a bit costly like the good pans but they last forever. It depends on your dough recipe what needs to be done in...

I tried a Beano sauce from one of the food shows that was good but we make our own

I have found that Pecorino Romano works better for shakers depending on which brand…some have ingredients that help prevent caking (corn starch, etc.) that work much better than the 100% pure stuff…we do this only for shakers and use the 100% for everything else…defintely has helped alot and we...

FOODTEC SOLUTIONS…all the way…I junked a so-called top of the line full service system I invested over $25k in about 4 yrs ago for Foodtec in July and could not be happiers. Its features have definitely helped me grow my business even in this economy. In addition to the items Rob mentioned below...

we have been lucky enough to be closed Sundays for over 10 yrs now…it would be my 3rd busiest day of the week but having that light at the end of the tunnel is PRICELESS. Whatever you do make sure to stand by your decision and don’t switch because it will definitely confuse your customers…Major...

we should be getting ours in a couple weeks after 25yrs without beer & wine…what suprises me now that people have seen that we are in the process of geting ours is the comments that “oh now we can dine in finally”…got to think that will amount to a nice little increase…hoping for 5-10% jump

congrats!

how do you put pics up on here?

3 miles…further for large orders (catering, etc)

i guess we are all too busy making our own dough 😉

i added the name of my town at the end of my shops name and the .com was available

1 slice = 9"paper plate in #8 bag 2 slices = same as above except another plateon top in a 12x15 bag 3 slices or more = boxes

this post reminded me that I have 2 cases of 4"x2" thermal labelsif anybody can use them…also 2 brand new Advantage LX thermal laber printers that we ended up not using with our new POS PM if you are interested Thanks!

this post reminded me that I have 2 cases of 4"x2" thermal labelsif anybody can use them…also 2 brand new Advantage LX thermal laber printers that we ended up not using with our new POS PM if you are interested Thanks!

Are there any tricks to get a similar type dough using whole wheat flour? I would like to keep the same style crust but I did not know if certain ingredients should be adjusted when replacing regular flour. Also, what ratio of whole wheat to regular should be used? 30% wheat 70% regular...

pizzafanatic: I forgot to mention that…We shred every day we would need a delivery every day if we used pre-shred/diced

we just picked up 5 22" vizio LCD’s at costco for $299/ea for our newly expanded place…we were suprised at how many customers asked where the TV’s were since we took them dowm for construction and have not put these up yet…we keep ESPN on with CC no volume and 1 in the back usually has a kids...

been shreddin for over 25yrs…we cut loaves and blocks and let them dry out in walkin beforehand to make them harder and ready for shredding…while you shred mix the cheese to get clumps out…then leave shredded cheese uncovered for a while before use yes the labor is a factor, but my guy would be...