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What does EDDM stand for ?

Any place to find a good tuna salad recipe?

Hey guys, I have a mobile operation and I’m finding on really hot days my slices don’t do too well. Do you think a fish hoagie or tuna salad hoagie would be a smart addition to the menu , even if it’s just seasonal? I already sell a steak hoagie. I’d like to sell either hoagie at a price of $5.

Thanks Nick! I actually park outside of a building on Mondays that houses about seven radio stations and a community college. The traffic guy has come by and bought from me and we spoke for a bit. Apparently you have to pay just to bring food up to the DJs . I did give him some business cards...

I go to four different locations throughout the week. Same place every Monday, same place every Tuesday, etc. I’ll serve lunch from 11-2. So from. 11-2 every Monday you can find me @ linden pointe in Norwood. Hope that helps.

I sell my slices for $2 and my hoagies for $5. My breadsticks go for $3.50 for 3 sticks. I started doing a lunch combo for the slices in hopes to move more. The combo is $3 and you get a slice, drink,and chips.

I have a mobile food truck that does slices, steak hoagies, and cheesy bread sticks. I also do pops and bottled water and chips. My marketing is mostly well placed signage and social media. I’m toying with the idea of advertising in the local metromix. I try and keep things simple with the menu...

I’m aware of the ideal temp for safety I’m trying figure out the best humidity setting

What’s the best setting (temp and humidity ) for pizza?

Daddio: 16x8 concession trailer bouldercreekpizza: Good point. pizza2007: Not yet. i don’t plan pn having six pizzas ready at once, just a few.

Looking for some creative thinking to keep my pizza slices hot before they sell. I know the warmer/humidifiers work and that what most use. I was thinking heated delivery bags. Get a larger bag that can hold 6 16"boxes. The cost for the heated bag is less than even a used Hatco warmer. Will...

Cincinnati

I’ve been trying to get quotes from their guy but he’s impossible to on the phone. Won’t even email me when he says he will. I’ve never seen anyone treat a potential customer like this.

Hey guys, Seems like every pizza joint sells steak hoagies and for the most part they are the same. Is there any thing you do to make you hoagie stand out from your competition? Thanks Dan

Thanks Tom, I look forward to the pics. I’m hoping he’ll give me numbers I can call and talk to people who use these ovens on a regular basis. Maybe I misunderstood but I swear he mentioned fans. They are fairly new to carrying Peerless so maybe he’s not explaining the best way.

I finally spoke to a peerless rep to ask some questions. He claimed a 10 degree difference between bottom and top stones. He said the oven has blowers that move the heat around to ensure even bake. Also said back time is between 5 to 12 minutes for a 16’’ pie to cook. He passed my number along...

bouldercreekpizza: Thanks Tom, I’m planning to have a new york style crust. I plan to use a press to shape the pies . From what I understand the dough press machines have a heated upper deck that helps to stretch the dough and gives you a some what par baked dough in the process.There will no...

Daddio: I wouldn’t be surprised if my estimate was low. I’ve based my number on projected sales needed for the bussiness to be successful and for me to make a modest salery. I do plan on doing small local outdoor concerts though. I’d love to hear more about your pizza concession business...

Busiest hour of my busiest day would be 12 16’’ pizzas.

Thanks again George for the great reply. I see what you’re saying. Peerless has a test kitchen about an hour from me so I might go try one of these out to see for myself before any cash is spent. Do all of the smaller counter top ovens suffer from this same problem or are there any you would...