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I get that, but if I do that, I have 30 toppings that can go on pizzas. if I do Whole, Left, Right, that make my toast menu (and others that map from it, which how Chowly does it now) 90 items deep. That’s a sure fire way to piss of a customer, having to scroll to the bottom to add feta to the...

Chowly Tim Kelly Owner Lucky Duck Pizza 248.761.0574

what model? how did you vent it?

I have an issue doing so, they say my menu is to deep, and want me to slice a level ouf it. To do that, I’d need to list all the toppings as Whole (30 items) Right (30) and Left (30). That make a possible 90 items that my users would have to scroll through. I’m trying to design this menu so that...

There is no programming available.

You set up the pricing, and the items.

Anyone here have experience with removing, packing and shipping Baker’s Pride y600 ovens? Are there companies you can contract for all this? Any info you have would be helpful… I’m selling mine double stack y600s and have zero experience in this area…

I use Partstown to buy many parts. I cost them vs. Webstaurant.com

Pay is always an incentive. What do you pay drivers? DoorDash/GrubHub et al are snagging most that want to drive.

I can’t speak to regular use, but I’ve experimented making dough with less sugar, and using Lloyd’s Pans baking discs and the crust was quite crispy. What is your dough recipe? What temp is your oven at? How long is it being baked?

I’m looking to sell my 2 double stacked Baker’s Pride y600s (and a Lincoln Impinger 1301) asap. They are still installed, working very well, I just need more throughput. I’m located just north of Detroit, MI

How many 6" pans do you shred a day? How many do you use per day?

I use a Hobart attachment. I’ve been thinking of going back to 6" pans. We normally are shredding 12-16 loaves. It’s WAY quicker to shred than to grind (Hobart meat grinder attachment at 3/16") I like the coverage better with ground cheese, but not by a lot. The time savings alone (not getting...

We used to grind our cheese and they stored well in bus buckets with tops. I’ve switched to shredding our cheese, and it gets a little clumpy (used within 8 hours of shredding). What do you guys use to store shredded cheese? How long does it last? What container do you use on your pizza table?

I worked a few years ago with a start up local competitor to DD and GH. They are struggling, the advertising costs were to much to bear, their ordering system was inadequate and still is behind the big guys. I tried to get tehm to work as an overflow to my in-house drivers, but they want $12.50...

We exploded so much that I actually closed on Sunday for several weeks to give my staff a break. As for masks, I bought some of the homemade variety when you couldn’t get any masks and gave each employee two so they could keep them washed. I provide the masks daily now, and I give each employee...

I’m still trying to crunch the numbers. My business is definitely up since the lockdown, even with the loss ot the limited sit down diners I had. It looks to me that the number of customers I have for dinner (> 4 pm) is up, and some of that is attributed to 3rd party deliverers.

I use both GrubHub and DoorDash. Doordash works VERY well, and I am getting 125+ more orders a WEEK. I pay 19.5% all in without any promotions. GrubHub has errors, bad billing, refunding a total order for the omission of a INCLUDE side sauce. I have to stay on top of GH, DoorDash, not so much.

Same here, I use Rinaldi.

I just checked your site, and that is where I’m working towards. Toast set up my initial menu last year and I have two menus: Food and Drink. I’ll be working toward yours. I wish they would set it up with a little programming like Customer selects Pizza, then selects size and the price of...