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I started with Hormel, saw a sudden change in the product (it came in ORANGE and WAXY), and complained. At least the responded - had a rep come in and check it out even. The guy completely agreed it was weird and different, then after showing it to people at his office, backpedaled and claimed...

Trouble with slicing pepperoni (I slice LOTS of other toppings) is that the variance in thickness you will get is going to eat up any savings in cost. You won’t consistently get 14-16. Someone will slice it at 10. Then you’ll have inconsistent pepperoni thickness on your pizza, AND high food cost.

I was around $2.20 for Hormel, but now pay a little more for a different brand I liked better.

If you’re super curious what you are up against, go get one (or send somebody). I don’t think general public perception is one of quality - it’s more like a few people who’ve tried it liked it and happened to post. Me…I don’t even think they do subs well. I’d rather have a sandwich almost...

Get your music from Sattelite or Cable TV subscription. I think if you have a commercial account with either vendor, then you can play their channels - which can include SIRIUS for music. Better than radio anyway, as you get to avoid all the Round Table commercials, etc…

yeah - bowl in the sink is news to me too. Lots of us love our hobart. I’m sold on 80 Qt. being a good standard as you can dump in a 50lb sack of flour to make a batch of dough. Then go buy a bowl that fits in the sink to show the inspector :P: 😉

I have a little commercial regular oven that we use for miscellaneous stuff, and COULD do the pot pies in it. I’m thinking perhaps we could par-bake 'em properly, and do a quick re-heat in the pizza oven when ordered? I definitely can’t use a product with a 20 minute or longer cook time.

I’m still going to have a problem - my ovens are over 500…

Yeah - same basic issue here with experiments on similar items. I am wondering if they’re baking at 350 or something…

Maybe my “subject” kept me from replies - asked this earlier too: I am becoming convinced that my town is absurdly resistant to advertising, but I’m looking for something more to gauge against. Please help me out with a rough estimate if you can - what response rates do you get to doorhanging...

A couple q’s: What’s a good pan to do this in (I don’t use pans for pizza now) Does the bottom crust “climb” up the sides? Does it flop out with excess that you “pinch” together with the top crust? Thanks!

That’s just about my limited selection. Coors is outselling Bud, but I’m thinking that’s pretty regional…

I am becoming convinced that my town is absurdly resistant to print advertising, but I’m looking for something more to gauge against. Please help me out with a rough estimate if you can - what response rates do you get to doorhanging? Same day kick (number of orders) Follow-on results (maybe...

What I’m saying is you’re going to have to do NEW math for every pizza place you do - that’s all. My math isn’t complicated, but it is unique…

Yes, the site is nicely done. Thematic in colors and fonts and easily navigated, etc. We are ALL interested in online ordering, to one extent or another. But it can be more complex than you’d expect - a) We all have little differences in how we price, so any price calculation needs some...

I’ve got it all separate, each peice designed for a different purpose. Trifold menu - no coupons, good to pickup while dining in, good to tuck in your kitchen drawer, etc. Boxtopper is 8.5 x 11, and includes almost the whole menu, plus come back in coupons. Doorhangers are doorhangers - with a...

In this case, it’s a little rectangle of metal that was provided by BP with my ovens. In any case, a shim is a little scrap of something (wood, metal, plastic) that is used to make something fit better. A matchbook under a table leg is an improvised shim. The little metal rectangles just go...

I had a customer, on a delivery too, hand me a twenty and two crumpled bills for a tip. I glanced, and instantly said, “dude, that’s a hundred”! He replaced the 100 with another 1, for my 2$ tip, and said, “Whoa, I knew I had that - I would’ve been chasing you down the driveway…” Now I was a...

Back to the original question - I think it is OK, if presented properly, to offer things on your menu that you are proud of, and to decline to make certain modifications if they are “off menu”. I do. For instance, we make a seafood pizza. And we sell slices with toppings added. But you cannot...

If broken on delivery, you should get it replaced - it’s key in the baking process. It is not easy - you need a couple strong people to lift and slide it in place, and you should have “shims” to place under it to get it level. I found the hardest part was that once you have all three slabs in (I...