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i see where i created confusion with my option 1. what i meant was that none of the computers would be connected directly to the router. All of the devices and computers would be connected to the large switch. I would have to say that the use of hubs are causing part of the problem. watch them...

are they hubs or switches?? if they are hubs, definitely replace them with switches. I have 2 options to consider… First, you could go to a single 12 or 16 port switch, connect everything to it. the router would be connected to it as well, but none of your computers would be. the second...

indie pizza: In order entry on the offending workstations, go to the manager screen, choose workstation setup, click the cash drawers tab, and enable drawer 1. you dont need to worry about drawer codes and whatnot if you dont have an electronic cash drawer. in office manager, go to tools, then...

If you think you are going to go with a water cooled machine, pay attention to the amount of water used for the condenser. All of the water cooled machines i’ve looked at, the water used for the condenser goes into the machine and then straight down the drain (when the machine is running). i...

most generally lincoln ovens use DC motors on the conveyors. You only need to swap the two power leads to the conveyor motor to change direction. On my old 1100’s, you would swap A+ and A- on the conveyor control board to change direction. If your conveyor uses a tach instead of a hall sensor...

J_rokk: Ya caught me!

royster13: J_Rokk: If it’s any consolation for you, that store has undergone a major staff change in the last several months.

We wont be doing this in our store, although we did have to try it to see if it worked. And we did thoroughly sanitize the hook and bowl after we were done trying it. Its much easier and less time consuming to just have tapco deliver us clean items to use.

GT: Same here.

Well, curiousity killed this cat and his driver, and tonight we filled the bowl with soap and water and through some dirty towels in it. put it on its lowest speed for about 20 minutes. emptied the bowl out and filled it with clean water and let it run for a little while. wrange each towel out...

I wouldnt give them anything either. If your policy is to just credit it in the POS, then why on earth would a manager say they were going to mail them a voucher? I would get their address and just pass it along to your local PD. I usually add a comment to the alert note to a customer if i get...

I’m actually a bit intrigued by this. i wonder how well that process would work with aprons? what temp did you run on the oven? I have this vision of having a huge problem on my hands if I tried to use my lincoln 1400’s

I’m not really having any problems with the crust, its the cheese that starts looking bad. I use Low moisture whole milk cheese from roseli.

Charles: People not coming in at the quoted time to pick their pizza up, buffet pizzas, large orders to name a few.

I have trouble keeping pizzas looking good after sitting on the warmer for even 20 minutes sometimes. they just start looking dull and rubbery and unattractive. Is there anything I can do to help them stay looking fresher so that they are still appealing after being out of the oven for 45...

I just found out that one of my old employees would throw them away occasionally so that they wouldnt have to wash them. :x the cups get dropped quite frequently and they break very easily.

I havent figured out a number, but we seem to loose a bunch of forks and cups as well. It just a given that i’ll have to go buy more forks and cups to replace the missing ones about every 4 months or so.

We get our Muzak via satellite dish and if memory serves, it runs around $50 a month. You essentially rent the equipment from them, and thats all wrapped up in that cost. In my opinion, if you can get the sirius business package where you are, seriously consider going with that. The biggest...

are you going to be doing anything that will produce grease? if not, which if all you are doing is pizza, then you shouldnt have grease, and should have them write down the code and prove it to you. We have 2 stores that have class I hoods with suppression, and the inspectors have told us that...

I’m not sure if one is required for you, but the mere fact that you are burning gas, you should probably have one. Also, I am much in agreement with Integraoligist, it will drastically help with the heat in the kitchen.