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Another thing on the dishwasher lease/rent is to watch out for the clause on where and how long you have to buy your chemicals from. Some companies do have a cheap rent/lease payment, but overcharge for the chemicals to make up for it. we bought a used one from our food supplier too, we made...

To save time of bagging each of your dough balls, you could try using either 1/2 sheet pans or platic food trays (like the ones fast food places serve you on) and keep a couple in your prep table and the rest in the walk in cooler.

paul7979: A whole wing contains 2 pieces of disjointed wings, (1piece whole wing = 2 piece disjointed).

Daisy using your procedure that you are cooking the wings right away, I think you should give it a try. Just remember once you defrost the bulk wings you will have to get them cooked within a couple of days. Also, a suggestion to your procedure, before you put them in bags to freeze them, place...

Daisy, make sure you know exactly what you are getting, the price seems to cheap for even a wing that you are going to have to split. Do they still have the tips on them? that’s going to be wasted. Are they frozen? make sure they are not bulk frozen in 10 lb chunks that you will have to defrost...

But more importantly what are your instructions to employees if the store gets robbed? Mine all know to just hand over the money and not try to be a hero. If the people in back know what is going on, they are to leave the building immediately (but chances are they won’t know) and go next door...

you probably already answered your questions yourself by now. The potatoe salad in a 12 oz squat weighed 15 oz (this was making it nice and full but not packing it in) a 2 oz cup filled tight weighed just less than 3 oz. (between 2-3/4 and 3).

The restroom one is easy, put up an “employees only” sign on the entrance to the kitchen and keep the restroom door locked for a couple of months, when she tries to use it, use the health dept does not allow any non-employee in the kitchen. As for the dishes you can keep trying to tell her not...

George Mills: I agree with George. You need to get a lawyer to represent and hold the money. It is not uncommon for a seller to ask for a deposit before giving information, that way they know that you are interested and not just wasting their time. but if he spends it how are you going to get...

qcfmike: this is why you shouldn’t eat at Dominos :roll:

PPG2270: But this horrible pay you received as a pizza delivery driver, you were able to pay for an online BS degree and now going for and now going for an MBA from Phonix degree?

PPG2270: I do believe this says it all, I know I give a full job description of what will be expected (as do most employers) during the interview. And if they do not it should be up to the interviewee to ask questions before taking a job. So there should be no whinning or complaining. If they...

I too went back to my delivery job (twice - indie shop) in troubled times. (I was such a bad worker that the boss took me back both times). 😉 The job can be quick money fast. That is not the point. The point is that drivers should receive full compensation from the shop for work performed, which...

Unfortunately Mike you will most likely be getting the drivers that are actually happy with their job, not the few disgruntled ones we see on here.

Last Saturday we lost power and our POS computers. We had to Switch to Plan B (C & D) to keep it a business as usual day, (and of course it was a busier than the average saturday). Except for figuring prices for people on the phones, that took a little longer. My crew handled it with ease. This...

http://www.lincolnfp.com/?xhtml=xhtml/l … nisite.xsl this is a site for the service manuals for Lincoln ovens, I printed one for each of my ovens and it has been very helpful. http://ovenguys.com/parts.html MF&B might be able to get the part 724-628-3050

I have to agree with the above poster, If your customers like your pizza, I would be reluctant to change anything in your recipe. But you are right in wanting to change your efficiency on your line. I am not a pro on the dough fomulations, but I think what is causing the shrink back, is when...

did he try covering a pan and putting it through the oven? I don’t do wings this way, but raw chicken tenders are cooked with a little water in the pan and covered tightly with aluminum foil and one pass cooks them completely.

Re: Please for for us!! done— One of the best ideas I’ve heard for this on-line voting, came from a bar, they set up some old computers at the bar and left the voting page up and asked their customers to vote for them—yes they did win the contest. If you have a lot of walk-in traffic this...

Is there anyway to alter your kitchen so that people that aren’t on the make-line aren’t walking by it? I put a table, basically in the middle of the kitchen that serves two purposes. 1. it’s more convient for packing orders. and 2. it makes it so the drivers can not get to the make line...