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Something go think about. I’ll keep my eye out for used

Big difference between $1,000 and $20,000

Anyone have any experience with Vevor products? Specifically this one? https://www.vevor.com/fryer-oil-filtration-equipment-c_10586/40l-oil-filter-oil-filtration-system-cart-filtering-machine-80lbs-fryer-filter-p_010786326573 Right now I use a Mir-oil bucket and filter basket, but I’d like to...

I was looking at a salamander for this. They also have table top impinger ovens

I’m wondering how taking wings off menu raises sales?

$3.64 today for fresh jumbo party wings.

We closed on the 4th, but the 5th? Was like Friday numbers for us.

Some posted last year they got the Ken Onion Work Sharp. I bought one and knives are now super sharp. I recommend highly

What additional duties do your drivers perform for$12/HR?

Anyone have a reliable solution to excess cheese recovery when building your pizzas? The amount we waste that doesn’t make it on the pizza is a very small amount per pizza, but it adds up when you make 35,000. I’ve seen the small raised racks like cake cooling trays, but we tried that and it...

Try spraying the pan with Pam just before you build the pizza

I’m going to look for a fridge I can dedicate to this and install a different thermostat.

I have already started. I’m normally last to raise prices, but sin e we’re the local independent, we get hammered pretty hard when I do. I just suck it up, raise prices and post on social.media that protein prices are skyrocketing and will likely post that labor cost are following suit.

I’m not a real big shop, so on weekdays, we try and keep dough out of the fridge to make sure no warm dough goes in the oven but it can get quite bloated. Is anyone using a solution that will hold 6-12 or so full sheet pans at around 60F? I can’t seem to find anything except DIY solutions that...

We’ve done combos, 2 for 1 sales (BOGO), Welcome Wagon coupons, over certain $$ get x kind of deals. I always try and figure out how to increase sales without too much of an increase in labor (especially now with such a labor shortage). What would you consider some of your best ideas?

Makes the crust crisper. I now am at 490F and 6:40. MM PS360S oven

I increased it from 62% to 66%. It ha s helped.

I made the move this past fall. I agree you won’t get the same pizza, but you can get close… I’ve changed the hydration level and eliminated sugar from dough, and I cook at a lower temp for a bit longer.

We leave the sauce about 1" from.edge but make sure cheese goes to 1\2".

We cut our breadsticks from a small dough ball on demand. as for fermentation time, we flatten ours on trays then straight to cooler