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tommieknowspizza: So what are the rest of us.? Was Henry Ford not a “real” car maker because his products came from any assembly line? Just trying to find a way to simplify the process and better expedite my product to my customer. I can see your take on tradition. Some people still throw it in...

Remeber doing that in chemlab…just didn’t recognize the term. Thanks

Very interested…how much?

Okay I get everything but “tare”…what is that?

I believe in the homemade pizza…I will strive for a quality product. I am mainly looking at the time factor and consistency. I believe the quality will come from the ingredients, recipes, etc… but I want my customers to feel that when they order from me, they know that it is not a crap shoot...

I am thinking of buying a dough press. Looking at the Doughpro 1100m. Seems like a great tool to speed the process and help maintain consistency in the product. Anyone using them. I watched a video of a guy using one in a California Pizza Kitchen and that thing was amazing. He was putting the...

I am getting ready to open up in a town with four other Pizza restaurants (not including a subway). So far I have tried three out of the four actual restaurants and I have to say that Subway has the best Pizza in town :shock: …until I open :lol: Found out some other good news just the other...

That a good bit. I am going to be full service (dine-in, carry-out, and delivery). Keeping the menu simple to start out with. I have about 1800 square feet. Half of that will be for tables and video games. The other dedicated to the bathrooms, the cooler, and the kitchen/counter areas. I don’t...

SMITH: So maybe even the 111" then. I am carte blanche at the moment. I have the luxury of an empty building. I can put whatever I want in the kitchen and then design around that. Still looking hard at the ovens.

SMITH: That’s great to hear John. I was ready to purchase a TRUE and probably will now. I have been doing a great deal of research on this forum and have really come to value Nick’s opinion…he seems to be wise beyond his beard. The statement that he made seemed to refer to the TRUE brand as an...

I know that Nick mentioned that he wanted at least a 67"…I was looking really hard at a 93" model from TRUE. Seems like a good enough table…no experience though. May not need that large, but I have the space for it…so I’m thinking why not. Extra refridgerated space. Any drawbacks of a large table?

but I can’t even really see finding enough $$ for a True this month . . .and I’m using ice every night to keep going . :cry: Is TRUE an inferior brand? I was considering those up until now. Give me your opinion Nick. After viewing this topic and I really looking at the Randell brand.

Electric Company is preparing an estimate for getting 3 phase to my building. It will involve replacing two power poles, etc… No word on price yet, but my intuition tells me that it will too cost prohibitive to get 3 phase power. Gas is not available unless I do propane which will involve a...

Need staffing ideas. Opening soon. I have myself, the promise of a 14 year veteran from the competition to come work for me, and a delivery driver. Need an idea of a typical staffing template…shifts?

Need good electric conveyors. Was going to go with Doyon Jet Air Deck oven but afraid of what would happen if it crashed…I’d be out of business with only one oven. Looking at having 2 conveyors now. Gas is not an option. Need electric, 1 phase power, and a good bake.

Sorry, never even been to NY.

I am not quite sure on bottles yet…but I was really looking at cans. I can get 3 12 packs for 10 bucks. Works out to about .28 per can and I can sell them for a buck. People in this area seem to prefer them. Some of the other local restaurants are using cans as well.

Re: Doyon Electric Pizza Ovens: PIZ3 or PIZ6 Thanks for the great info. I had no idea that the stone decks had to heat up for 4 to 6 hours…I thought it was more like 1 or maybe 2. That rules out the stone deck. I checked on propane and one deck would cost me about $720 a month to operate. I...

Don’t have gas available. Looking real hard at EP-1-8-5736. Let me know what your guys thinks about this oven. Thanks

DOH!!!