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I just had a guy from foodtec call me. They seemed to have a nice setup…but he wanted $6500 for one station! I don’t know about anyone else…I thought that was high. I have seen plenty of systems on the web for less than $3000, and thoses had it all…touchscreens and what have you. Maybe I’m...

Re: ANybody here using Crust saver or DRi-pie??corrugated li Those two (Dri-pie and Crust Saver are exactly the same thing. That is funny. I went to both websites and read the testimonials. Marios Pizza of NC says that they both are the best products they came across. The only difference that I...

Bump 😃

I didn’t get the extra toppings section. EXTRA TOPPINGS - $1.85 with exception of Broccoli Rabe*, Sopprasotta*, Prosciutto*, Anchovy* & Lump Crab* Pepperoni, Sausage, Sopprasotta*, Genoa salami, Prosciutto, Cappicola, Ham, Steak, Chicken, Meatball, Broccoli Rabe*, Mushroom, Artichoke Hearts*...

I am looking at these two options because I can supply my own hardware. I think I can do one of these systems for much less that a complete turnkey set up. I have read some people are using Point of Success and like it very well. Anyone using POS Pizza? Pros Cons? Also, regarding a complete...

This is the guy I was talking about. Pies look delicious!!! http://slice.seriouseats.com/jvpizza/

NicksPizza: That’s a great reason that I had never thought of. Keeping them close by in case a need would arise.

Congrats man! That is great to hear. Keep that train a rolling! I wanna see you posting "1st $2k day…1st $3k day…etc…

trainer4you2: Holy schnikeys!!! What are you doing to generate that kind of sales? Well…your market could support that…Holy schnikeys!!! what are doing to go from $27k per month to $100K per month. What steps did you take to generate that type of growth, that quickly? Congrats by the way.

Fire Side Pizza: Actually I would like real names so I know who not to go through. That would be greatly appreciated.

George Mills: That’s what I’m talking about. I’ve heard them referred to as warming cabinets and as proofers. Just seeking some clarity. Would that be a good thing for a new shop opening up. Or would it be a big expense without much return or benefit.

I read about one guy who said that running a wood fired (or maybe it was coal) oven at around 850 to 900 degrees would make the best pizzas in about two minutes. He has said that this is what they do in the award winning, old school, pizzerias in Italy. He did not have a restaurant, he was doing...

j_r0kk: Great article. Wise words. I shall look upon these as the Four Commandments!

Any brands out there that stand out on taste and value?

robozig: Yes.

Check out the video.

I’ve read about it, seen it in movies, etc… Anyone here actually give COPS (on the job) free food. I know I wouldn’t give Barney a free pie to take home, but if he’s on the beat and stops on for a sub or something…anyone comping these? Responses from COPS?

What temps? How long will a skin last in a proofer and still maintain quality? Good brand for proofer? Just any info in general. Thanks so much.

That’s a great idea. Do you keep them in some kind of proofer? Cooler? Rack?..My idea with the press is so that someone doesn’t have to “take their time.” If business is slow, they could make up some skins and then go sweep the parking lot…or clean a bathroom…or mix some more dough…or fold some...

15thStreetPizzaandPub: But it can give me some sage advice from people who have been there and done that. This is what I am seeking. I am not asking for someone to make my decision. I am asking people who have more experience to share their thoughts on the subject. I am asking for anyone who...