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I think a lot of people are assuming that they are going to have a huge increase of quality employees now that they are offering 15 dollars an hour for jobs that were once worth 7.25… Sure if you wanted to pay 15 bucks an hour today for a job that has a wage of 7.25 I’d agree you would have the...

Some might disagree.

We run three double stacks (6 ovens) at one location and 2 stacks at another. Let us know how the transition goes… I am very curious as I’ve toyed with the idea of switching at one of our smaller locations just to see if a conveyor setup really would make things easier, lower our wages, speed...

Ouch. Who tried to repair it? Seems like they should be held accountable for “destroying” it. Can’t go wrong with a Hobart mixer. We use both 60 and 80 quart models in different stores. Our batches are typical 50lbs flour batches. I prefer the 80 quart because it seems like less wear on the...

These threads are like saying, “what’s everyone paying for car?”, or “what’s everyone paying for wine?” There are always massive discrepancies between brands in my area, so I’m sure it’s the same worldwide… These posts seem so silly to me without stating what product you are actually buying...

Maybe they didn’t like the idea of the driver being the highest paid employee in the store Ps. I don’t agree with it…

I just think it’s funny that brand has no Parmesan in it at all. I mean, I get using the pulp as a filler, an additive or anti caking agent or whatever their idea was, but to be at 0% Parmesan and claim 100%? Pretty wild.

I’d think about it if I did a few deliveries a day, but in reality, for us at least, it would be impossible. Unless of course the company that does this in our area (small, maybe 4 or 5 guys) dedicated their entire staff to our business and our business only. During the busy season we have 6-8...

Our sauce is made in a VCM so it’s all mixed as well. Pours right out when done.

Hahahah yeah it did

Are the ones you’re having problems with the fresh or the frozen dough balls?

I have two kids, both under 3 years old and trust me, come dinner time either me or my wife need an adult beverage…

94% of a tomatoes weight is water…

I add it for ease of spreading as well. We also make Sicilian pies that have dips in them. What we make is a bit too thick for that. The amount of water we add is negligible in taste as far as I can tell and if anything makes what might even be a slightly overpowered sauce more subtle.

Beer and wine works well for us but our full bar never really did. Most people associate Italian food with wine and pizza with beer. Where I am, you can still be a family joint serving beer and wine but that might not me the case for every city. Anyone that is out of hand (very rare) is 100%...

If you don’t mind being forced to pay for any kind of support, even the simplest of questions and even only weeks after dropping a huge amount of money on the product, then Revention is a good system. Been using them for about 9 months and had a random software glitch one day that wouldn’t...

Pretty sure this guy is long gone

What changed? The belts look the same and they are still cooking with air? Anyone in the greater Houston area successfully replicating a Pizza baked in a deck oven? Hell, anyone in Texas or Louisiana? I’m willing to take the drive to check it out… I want to find this mythical product and try...

I feel your pain… I’ve had a few people here over the years tell me that you can configure a conveyor oven / dough recipe to give the same results as a deck oven but I’ve never actually seen/tasted one. I’ve thought about scheduling a meeting with some oven manufacturers just to see if they can...

I buy almost everything from Amazon. The dash buttons are actually great for things like soap, coffee, diapers, etc… Laundry soap running low? Push a button and with 2 day free prime shipping, bam you got your soap. Sure I could have gone to the supermarket but I would have ended up buying...