Search results

Oh my, we know your story, you post it every damn time you’re on here. No one asked who bid on your place but your enormous ego keeps having to add more this and more that to every post. I’m convinced you just like to read the stuff you write to keep that ego growing.

Ha! I need zero help. I’ve been doing this for 13 years, 7 days a week. Not part time. Did you have any other bidders? Gordon Ramsay? Robert Irvine? Jesus? Elvis?

You’re so full of shit it’s not even remotely funny. No one is buying anything from someone doing paper and pencil, let a lone at a high valuation that would bring in tech moguls and royalty.

Wow you’re quite the salesman. All these people from around the world, for your shop open 20 hrs a week. You certainly can talk some BS!

How’s it feel? We start automated pizzas in June!

What is the grande program?

I don’t have a solution for you, but we have some of the same issue but ours is more of a same name order being handed out. Order for Mike, 3 Mike’s in the system and they just pick the first one, give Mike his salad and then he calls back and says my wife ordered $70 worth of food and all I got...

Using EDDM through the post office we had nothing but headaches, depending on the post office. Some wanted nothing to do with it or told us the size was wrong, weight was wrong, whatever (these even had prepaid postage on them already!) I’d suggest a company like Mailshark, we’ve used them for...

I’m certainly not in expert in deck ovens, but you may need to go with a different flour like a 00 Caputo that, I believe, is made for baking at higher temps.

Usually it’s deck oven going to conveyor, why the switch?

Ours is set to rise no more than 4% a year. This seems like an extra price increase.

Has anyone received a letter about Pepsi increasing their prices? We just switched back in June and received a letter (dated in October) that as of December 26, there will be price increases to their portfolio. We signed a 5 year exclusive contract and spent a lot of time negotiating our best...

Lol, just answer the phone and get the food out. If only it was that easy. Drivers are a special breed

That’s insane. $7.25 in pa is fine right where it is

Can anyone shed some light on the differences in dough quality/baking difference using a heated and non heated press?

What percentage of semolina flour is being added to your normal flour? Looking for a starting point on a new dough recipe for a new concept. Thanks

We got a somerset dough rounder early this year. One of the best things we’ve done. As someone commented when I asked the same question, they are rolled consistently okay, but I’d say they are much tighter than expected when reading that comment.

We just charge 94 cents plus tax for a 20oz bottle. With tax it’s $1

Coke (Abarta) in our area was awful in the past year or so. Never wanted to send a rep for the order to be placed, as was in our contract. We were with them for about 12 years. Switched to Pepsi, got a much better deal and signing bonus, no volume clause for extra $$ to us at the end of each...

If you sell coffee you could take hot water from the water tap used for tea and dump that down the drain, that’s about 209° and will eat away at that sludge. If not, run some water in a tin through your oven once or twice and dump it down. Hot water will dissolve the sugar and clear it up