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I’ve read some people say that fountain drinks are no longer profitable. I’ve read other people say that they are still very profitable. Which way to go? Seems like more expense, as far as equipment and supplies and keeping it clean…etc…etc… Was thinking of letting the Coke man set a cooler in...

Again, anyone here operating in West Virginia? Looking for some local advise on certain issues.

Re: Doyon Electric Pizza Ovens: PIZ3 or PIZ6 I have read about the stone decks having problems with cool spots. The idea behind these ovens is that you get a more consistent bake…so long as you watch it and time it properly. Also it only takes about a 20 minute heat up time. And when you do...

Yep, I’m a noob. I keep reading people talking about having to pay the fool’s tax. What is it? Is this just a term used to describe some random expense that arose from something that was not, or should have been, planned for? Any specific examples? Something that makes you slap your head like...

Re: Doyon Electric Pizza Ovens: PIZ3 or PIZ6 Bumpity bump bump

Re: Doyon Electric Pizza Ovens: PIZ3 or PIZ6 I have heard from people who have multiple conveyors. Two set up for pies, 1 for subs, 1 for pastas, etc…But I don’t have that kind of start up funds. I am thinking a deck style oven would be better because I would have just the expense of one oven...

Here is the website… www.papabellopizza.com

Give me some thoughts on this. Anyone have a Papabello’s near by? How is the food? Does it stay busy? etc…etc…etc… Just curious at this point.

Re: Doyon Electric Pizza Ovens: PIZ3 or PIZ6 Thanks for the input. Gas is not available to me. And this oven is so sppealing to me based on cost. The conveyor ovens are just out of my budget. From my understanding, they work just like the conveyors using jet air as a heating medium. They just...

Re: Doyon Electric Pizza Ovens: PIZ3 or PIZ6 Bump

Re: Doyon Electric Pizza Ovens: PIZ3 or PIZ6 The models in question are not conveyors. In appearnce they look like traditional deck ovens. The difference is in that they are jet air with perforated metal decks. I have heard that they are superb ovens. But I would like to hear from someone that...

Anyone on here using the Doyon Electric Ovens? I keep hearing good things about the jet air ovens. I know some people are h#%dcore deck ovens…but I’m new and would prefer something that isn’t as skill intensive, but can still yield good results. Thanks so much.