Search results

Ok Patrick it has been 6 months. Anyone interested in co-developing something we could all use and benefit from. I have been looking at OpenBravo, OpenERP, uniCenta, Floreant and also Caller ID interfacing: adaxa, orcawave and tropo. There must be a better way than my current IT solution. I...

Anyone using steam in the kitchen on a daily basis to clean with? Observations? Size and expense of unit used.

Re: Pizza Equipment international??? Smells like Mr Brahmbal For what it is worth… I worked with “Marcus” and met his then partner Jeff Livingston, and his wife and other partner. I got burned badly in that whole deal, so did Jeff. I understood that Jeff got most of “Marcus’s” assets so that...

An Inquiry into the Nature and Causes of the Wealth of Nations by Adam Smith http://www.econlib.org/library/Smith/smWN.html THE CONFESSIONS OF SAINT AUGUSTINE http://www.sacred-texts.com/chr/augconf.htm Two great reads. Still trying to finish Confessions.

Re: Guys with edge 60s, whats the real world savings in ener perfect pizza, Would you mind posting actual ccf used per month? also… Are your ovens modulating or on/off? Any split belts? Did you have to adjust your cook time? Ease of cleaning?

Couple of days ago I read this and started researching the ovens they are using. The rotating table gas fired 800 degree ovens exist and is sparking this “revolution”. The concept might fall apart if you don’t stick with the 2 minute napoli style pizza. (thin crust, lightly topped and very high...

Paul thanks for the input, Anyone else care to give their thoughts? I need to make a decision soon. Leaning towards the modulating option. Thanks.

I am looking for a vote from anyone who understands the difference on a technical level. The on/off is being suggested for us since we are remotely located in Eastern Europe and it is easier to diagnose from a distance and is proven tech. That being said I am in favor of the modulating option...

How about picking up the book “The Emyth” and just read it for fun. You have built a concept now grow it beyond your own resources and build more value for all involved. Customers, employees, suppliers, landlords… Start from scratch in your existing business.

A quick thank you for the timely response Paul, Daddio and George. Will go with the double Edge60. George thanks for the other responses. The overall sq ft sizing is also helpful to confirm our own thoughts.

Questions: For a 60-100 seat, take out and delivery shop what would you recommend? Which ovens? double 3240, 3255 XLTs or double edge60s, other? Walk in cooler size? How many POS caller ID lines? Make table? Main concern… I don’t want to under size or oversize. Several bottle necks we are...

pcuezze: I am using Point of Success as well. But I need a 3rd terminal and an inventory system and we are working internationally and their caller id interface drops the last 2 digits here since the number is too long. I thought your response is what I see even though I am not an insider in...

If he is getting his rent then I think he will negotiate on most every thing else. You are looking at the future potential of the idea. It can grow beyond his rental and investment.

Are you buying the location/ property or just the Intellectual Property?(that you already have) Is he the landlord and investor? Basically there is Rent, Wages and Profit in any given business all three need to be present. Don’t confuse one for the other. Which one are you working towards?

This is exactly why I started the other topic Cloud POS and Cloud Accounting. I think it is crazy for us to spend so much and still have to run the server hardware in house and do backups to something that could get stolen or damaged irreparably. I use Point of S. but I am ready to look else...

QB seems to be the standard in the industry but I think they could lose that position quickly to other more robust and flexible solutions. I would like to hear from everyone what they are using and if anyone is moving to the cloud. I love the concept of not running a server based system in my...

Hello to everyone and thanks for all the information. I could give my story but lets just see if anyone else is looking at what I am looking at. I currently run Point of S. I would like a cloud based solution, with Caller ID preferably VOIP supported. posnet.us looks interesting but have not...

Dear Tom and George thank you for your responses. The PESI I have was made in China. There is a supplier in Europe that is offering as a choice a TS2 XLT that predates Quiet Fire, any precautions? As far as production capacity we are guessing but will have seats for 45 or so. I though someone...

Bought a 1828 PESI oven to open our fledgeling shop overseas. It actually has worked great for us. We have recently moved to a larger shop and need to expand our cook capacity. We will have about 40 seats and take away and delivery. I was going to order again but they are either out of business...

Still have the oven? Send some photos if so. -Eric [email protected]