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here they require a exhaust hood, and make up air for dishwashers, our newest one has small 20" x 5" hoods over the entrance and exit of the dish machine, so all the steam goes out the exhaust hood, it is soo frickin nice, no more swamp butt after 2-3 hours in the pit. sheb

when I think wings I think buffalo wings, tossed in franks n butter. although it seems to be harder to find unseasoned wings lately all my vendors look at me funny, and keep trying to sell me already seasoned ones. I prefer unseasoned as its less stuff to gunk up your fryer, and i get to play...

wow im gonna hit up my blue cross ppl i pay almost 700 a month for me, the wife and one child. and a 1000 deductable, and i know the owners throw in some towards it as well. maybe its due to having medical, dental, and vision. sheb

dman66: attitudes like this is why i hate hiring ppl, if your working in my store you do as i need you to end of story, as a kitchen manager, hell even as a line cook, ive been oven repairmen, plumber, electrician, hood tech. prep cook, dishwasher, cashier, pos tech, computer tech, maybe im...

as far as uniforms go it has to be professional, and comfortable, never been a driver, we don’t do delivery, but in the kitchen its chef pants and a company t shirt, with a chef coat overtop, for the summertime while working ovens i have taken some of the underarmour shirts and had them screen...

steveo922: my concern with not prefolding is this, I have 4 large deck ovens, one oven guy running all 4 most of the time, I would rather my oven guy be concerned with the quality of the pizzas he is pulling not folding boxes. im with pizzadave on the theory of doing as much as possible to...

i trust a few of my reps, my produce rep i trust alot, he has put alot of personal effort into assuring good product, including helping us sort out our veg storage issues to ensure product lasts longer(getting fresh produce in alaska is akin to swimming upstream sometimes, keeping it fresh is...

Rockstar pizza: LOL were still talking about the pizza expo right?? ive never gone, my boss has twice, as well as our GM, I was a little dissapointed with the lack of info they came back with, although they did say it seemed to be directed towards pizza shops that don’t make everything fresh...

Piper: so power goes out and you keep open? with no hoods? no proper refrigeration? when we lose power we wrap all the lines, toss bags of ice in the lines, and close them, if it looks like its going to be a long outage we roll our lines into the walk ins. since they hold temp better. then...

just as a note, the quality/brightness of LED lighting has VASTLY improved. as long as the company is using High output LEDs than they should be plenty bright enough, i have a LED flashlight that is bright enough to be used as a tactical flashlight, basicly bright enough to blind someone for...

so ive been pondering this for a while, figured id see if anyone else has tried it. i have made mozzarella at home, and loved it, and its not a very hard process. i figure if i could put 40-50 minutes a day aside to make it, and come up with 3-4 lbs of yield per day, i could do caprese salad...

xmas eve: open till 5 not a lot of food but lots of last minute gift cards xmas day: closed new years eve:open, and have a concert, so open till at least 12:30 new years day:normal hours, lots of coffee and red bull to keep the crew going. sheb

our bloggett deck ovens that we run at 550 have no problem with heavily topped pies, most of our all veggie pies have 3-6 toppings. it may have something to do with the fact that we turn and burn all day so the ovens are opened alot, so the ovens are always cranking. sheb

Re: Stupid delivery driver got in small wreck and wants new yet another reason why im so glad i don’t deliver, i would hate to think what it would cost to insure drivers with our horrible roads here in alaska. sheb

as a kitchen manager/asst manager i do this every day: show up 15 min before we open and make sure my openers have everything done go over my list of prep/ordering that needs to be done make sure a the floor manager has rolled in to give banks to the cashiers and open up the keg room so we can...

i think im going to print this out and put it in my kitchen that is awesome wonder if i can find a Hi Res copy somewhere. sheb

ok so first a little background, i am a Asst. kitchen manager at a high volume theatrepub, fighting for the open position of kitchen manager, i have been with the company for 7 years, started out as a dish dog, and worked my way up, i have been cooking in the industry since i was...

Re: anyone else run Blodgett Deck ovens!!update!! see new po Dewar's Pizza Bakery: what isn’t standard about a saftey check valve? every furnace, boiler, gas stove has one.(its the part attached to the Thermister, that tells opens the gas flow to the burners when the pilot light is on. sheb

Re: anyone else run Blodgett Deck ovens!!update!! see new po so I emailed blodgett, and talked to Dan Coli, and they said they plan to discontinue the safety valves(part#11523), i emailed Dan back and asked what they planned to do once the backstock of parts is gone. and i recieved a automated...

As someone who is very picky about there coffee, find a GOOD local roaster to work with, they will usually offer classes as to the best way to prepare their specific blends of coffee, and don’t just let anyone make the coffee, hire a good Barista, listen to your Barista’s needs. a good Barista...