Search results

And that’s not McD’s entering the delivery market - that’s Delivery-dot-com offering to deliver McD’s to you. That’s different. McD’s isn’t going to staff drivers, I don’t think - even in major metros…

My shop has inconsistent volume and there are always downtimes when kitchen staff does prep - typically for just 2 days worth of product. We use an automatic hobart meat slicer with a “vegetable chute”. You fill the tube with mushrooms or tomatoes, or onions or bell peppers. Or load in the...

Yeah - they “impounded” the pizza, I’m sure. Im-pounded it down with some sodas…

VERY cute idea - even more so that it came from the staff. One more thought on the pricing - you added up a pie, stix, salad, and got to $11-something. So why sell this package for $10? You don’t need to discount to sell a package - you just need to promote it. A full meal for $11.99 sounds...

Yeah - heard about this. I don’t even like their subs… But if Subway is a “player” in your area for catering, or lots of lunch business, then it could steal a few people. Maybe if you are doing individual pies or slices at lunch and they’re right nearby. I doubt it will be a big factor for many...

You can try to shop here: www.pizzasure.com (I think they’ll refer you to a local FL broker) www.calsurance.com (pizza program button on the right side) There are only a couple underwriters who will touch pizza delivery - your broker with the 20K is probably quoting the wrong kind. Every...

Sorry, but I gotta chime in. I don’t sell ribs, but I make 'em at home. And I’m a BBQ snob purist. These are all valid shortcuts, but if you can, go old-school, real BBQ style…which is: a) no marinade - it’s a DRY SPICE RUB. Pepper, brown sugar, etc, Rub the ribs in it and let it sit in THAT...

You mean working without the kitchen you’re going to build? If so - that is tricky. I scaled my sauce and dough recipes down and made batches at home as small as I could. Then made pizza for the family. We’d eat pizza til exploding, and still I’d chuck gallons of sauce, etc. Some of this was...

What’s your market like? And who is ordering online? Businesses? Just wondering - for me, an online ordering system would be nice, but not really easy due to some funny (but effective in other ways) pricing schemes. And my feeling that it HAS to tie in to the POS to make any sense. With my...

Sorry, but everyone has tried everything and you CAN’T get a true crisp neopolitan delivered without a dramatic loss of texture. There’s one place I’ve read of that refuses to put their thin crust high-end pizza in a box - period. They have lines of people out the door for hours waiting for a...

That’s an interesting thought, but I can’t think of anything that won’t be char with that long a cook time. I mean, just to see - go ahead and leave a little bit of dough in there. It’s gonna disintegrate on contact in the AM. Though if you leave in a peice of pineapple, the carbon form found...

Just cook pizza in them every day - about 3 years later, they’ll be ready!!

I think if I didn’t have gas, I’d probably be using the EP-2-5736. If you are committed to cooking in deck ovens (like me) then I’m gonna vote Bakers Pride. Honestly, it’s probably because that’s what I “grew up on” - but still… I’ve had them a couple times, and have consistently been able to...

Oh c’mon - tell us what you were doing! Not to make you feel silly, but to give everyone a chuckle, I bet… Glad you figured it out. You’re right about a soft opening being one where you pretty much just open the doors for business without a lot of fanfare. And that’s fine - but here are a...

Oh yeah, I meant to mention that too - dipping seems extreme and messy. But I wouldn’t go to PAM. I just lightly spray with vegetable oil. Works fine in a regular ordinary spray bottle…

Reverse is true - you SEASON a screen. spray or brush with oil and bake it - it’ll smoke a lot. Then do it again. And again. They’ll turn a pretty coppery color. Eventually, from use, they turn black. That’s when they’re GOOD. You can use them after a couple runs of baking and that golden color...

A few missing variables might narrow this down: How did you cook at home? On a stone slab in your oven (that’s how I did some testing before I got my decks delivered)? Or on a regular oven rack with crust in a pan? That IS different than on a stone deck… What was the temp at home? What temps...

Hey!! A special for November. You do that really? Cranberry for sauce, turkey for a topping? Or do you mean dressing= stuff-ing? On a cheesed pizza? Is there red sauce (or brown gravy)?? Hmmmmmm.

I made one, and it was GOOOOOD. Didn’t sell many, so it did get dropped. Cooked fresh corned beef Used packaged (Marie Callendars) THousand Island dressing as the sauce - YES, we cooked it. Squeeze all the water out of the sauerkraut, but then - yes, the meat and saurkraut get treated just like...

Hmm. The whole “chowder pie” DOES sound good. Where are you all planning to get the little squiggly bits? Frozen?