Re: anyone else run Blodgett Deck ovens
thanks for the info George, im slowly learning to repair my own ovens, so far it seem darn near the same as the boiler in my house.
sheb
we don’t offer the deal with competitors pizza but we do have a 100% satisfaction guarantee, if for any reason they are unhappy they get a replacement pizza/beer/shake/burrito/what have you, or if they are really insistent they get there money back, and a few coupons for free movies(since we are...
Daddio:
QFT(quoted for truth)
as for my employees i let my crew get away with ribbing me but setting up a vacation and redoing scheduling around me, instead of coming to me about needing the time off would bother me, I pride myself on being very accomadating with my employees needs. and if...
we have 5 wraps at all times and occasionally do special wraps, our wraps are done on 13 inch white or wheat tortillas. the wraps we have are:
Chicken ceaser wrat
tort
romaine
fresh grated parm
oven baked chicken br3ast
croutons(coated in ceaser dressing before baked off)
sun dried tomatoes...
ok so i guess im the Johnny come lately to the party, but heres my view, i hate getting those calls, but im in a fairly small city where word of mouth has gotten the company i work for where it is. we don’t do any conventional advertising, except for movie and concert times in the entertainment...
we run 4 Blodgett deck ovens 1050s i believe(whichever are the largest) i just had our oven repair guy out to
replace a saftey valve(little red button you push to light ovens) and he said Blodgett was discontinuing the safety valves. anyone else hear this??? anyone already scrap there safety...
our turkey club is probably our biggest selling oven baked sandwich, roll out a small dough ball so its thin and even, 4 oz bacon, 6 oz turkey, 4 oz cheddar cheese, fold one side of dough over ingredients, oil the top, then fold the other side over so after it bakes it leaves a little pocket to...
if your going to use pre shredded lettuce, lower your par and get it fresh daily, your produce vendor should be more than happy to deliver daily, if not than find another vendor. we chop/shred our romaine ourselves daily, after it is chopped it is rinsed in a mixture of cold water and stayfresh...
i like the idea of delivery scooters, esp the 3 wheeled versions, but for about the same price or not much more why not a smart car? great milage, just as “recognizable” as a scooter, but better in bad weather, could easily be modified to carry alot of pies(get rid of passenger seat ect)
also...
we have in addition to our 28 pizzas, 13 burritos,8 tacos, 3 nachos, 7 salads, 4 wraps, 3 oven bakes sandwiches, a gyro sandwichand, and breadsticks, together they probably make up 60% of sales, i have between 2 and 5 pizza cooks, that handle pizza, breadsticks, gyros, and the oven baked...
bodegahwy:
im going to beat the dead horse with bodega, food cost with 3 well trained employees may well be 23% right now, if so someone is darn good with there vendors, and they must not make any mistakes at all, no loss of product, no missmade pies, no burnt pies, no signing for product from...
I work for a brewpub/theatrepub, we dont do buffet, but can tell you, good beer, and good pizza are a winning combination. how many beers do you plan on brewing? what styles of beer? i know here in Alaska the laws on brewing beer are VERY strict, they limit the amount of beer per year(there has...
found this on the chef2chef forum, thought you would all get a kick out of it.
One night after work over a couple pints at the local, a couple of us started talking about the evils of the night and started comparing how weeded we were at different stages. It wasn’t enough to say, “oh I was...
ok so you got a good deal it sounds like as far as buying the buisness and a good revision on the lease.
now do you have ANY proffesional cooking experiance? pizza, fast food, fine dining, short order,any culinary training?
do you have a passion for food? a passion for money? or a passion for...
Piper:
is it just me or is something fundamentally wrong in that statement, i don’t ever want to have customers see someone in checks/chef pant/or any cooks garb cleaning the restroom.
sheb
edited for spelling
we run deck ovens at 550 degrees, when you say run em through 1.5 - 2 times how long is that with your conveyors? im thinking 7-10 minutes.
Ive got a FSA food show this week guess ill pump my vendors for free samples and try em out.
sheb
