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  1. U

    Opening of a pizza restaurant : USA vs CANADA

    What do you think the reason for the turnover is… just curious more than anything?
  2. U

    POS Systems...looking for advice for a new one

    Me, too- the benefits pirate mentioned were more important to me than all the bells & whistles. Agree with all his comments, as well, but they are always there to help and seem happy to do so… that’s so important to me.
  3. U

    Panini paper wrap

    Thanks for the clarification. I have some 16x24 QBake liners here- that seems to be what you are referring to. The box shows a cupcake pan so… should be good! Thanks, again.
  4. U

    Delivery charges/driver reimbursement

    As a Domino’s, I was $2.50 and the driver got $1.50 Every address was a $2.50 charge and the driver got $1.50 for each stop no matter how many they took.
  5. U

    Panini paper wrap

    Thanks, Tom. I believe my friend did say “baking paper” so… perhaps. The paper weight is an issue- so appreciate that recommendation. I don’t really want an insulation, just a way to catch all the “crap”. Tom… do I want to avoid the word “parchment”, as I see a lot of these words used at the...
  6. U

    Panini paper wrap

    Talking to a friend about my panini machine smoking and he said it’s because of the ingredients melting, the butter that we put on, etc… which I figured out by myself. Just because I am so bright. Anyway, he mentioned a paper they make which you can sort make the panini on, and place it on the...
  7. U

    We have lost one of our members.

    Yeah… nothing like getting to that point in life where that’s almost a daily experience. (hearing of a passing, etc) RIP.
  8. U

    Conveyor oven (heat/time)

    Believe I always did it as the minute that leading edge of the screen entered the chamber until the minute that leading edge exited the chamber. That is a REALLY short cook time. And the temp isn’t really that high, either…
  9. U

    How Many Food Vendors Do You Use?

    That’s funny- I get the same crap from US Foods… brochures, suggestions, etc that are staggeringly irrelevant to what I do… or try to do. Rep is helpful, but the vibe from other/all materials is ***** dining.
  10. U

    Who Uses Avocados?

    What way you thinking about using them? Salads? Maybe a Burger?
  11. U

    Expansion through franchising

    I recently developed a skin allergy to pizza flour Have you looked in somolina or corn meal? I knew somebody at DP who had that, as well, though it was many years ago.
  12. U

    Labor costs over 50%

    At one point, many years ago- I had Domino’s stores that did lunch Fri, Sat Sun. All other days we opened at 4. Those were the days 4-11pm! “My buddy owns 5 very successful breakfast places” He need an assistant? I could be like his Mr Belvedere. I’ll have his slippers ready when he gets home...
  13. U

    Deck oven guys....

    “Sand them down once a month” Your the first person to mention that, Jeremy. I got some sandpaper 2 weeks ago- pretty fine grit but it makes a BIG difference! I ran my hand over one of the peels and if felt like sandpaper… 80 Grit! My first thought was “well, cornmeal, semolina or flour… why am...
  14. U

    Deck oven guys....

    I have a similar oven- rotating deck. And it likes to squeal, too… but that’s another thread. The crust I get is great, but no screen. If I were to have a larger order… tricky. I may start on screens and as soon as possible remove them and go right on the deck. This is all new to me, but my...
  15. U

    Salad Life

    Yup. I switched to a Red leaf/Green leaf mix, along with a handful of the Spring Mix for a bit of variety and color. Been cutting them up each morning- still so new that I don’t know what we’ll sell… and the reality is… not much, anyway. This is our 4th week so… learning here and there. That...
  16. U

    Fan Choice Awards

    Umm… excuse me… I believe that the Shri Lankan heir to the throne who is in Canadian exile. He just explained his predicament to me, and he made me a most generous offer: 10% of his fortune if I will help him. Feeling a little foolish now, Daddio? 🙂
  17. U

    Deck oven guys....

    And that’s what I’ve been doing, but yesterday I found myself doing a couple of the short ones and then a pretty quick bigger one… then a few short ones and done. Obviously… not so easy to explain.
  18. U

    Fan Choice Awards

    Ha Ha
  19. U

    Deck oven guys....

    I did notice last night… which was horribly slow, by the way… I got the pie sliding and did give it a harder pull than I had been. Been doing a methodical back and forth getting it off the peel and I think that did some of the shrinking. Last night, gave it (once sliding) a pretty quick yank and...
  20. U

    How do you deal with the problem of drivers leaving food behind when they take a delivery?

    They can’t be off the clock. This happened from time to time- they would miss the next run to return the item. If another driver had to correct the issue- I would usually give them a few bucks out of my pocket. If it happens enough w/ a specific person… that’s an issue.
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