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ok who all does wings in there restaurant? and how do you do them? we have no fryer in our kitchen but our other restaurant that takes up the other half of our building does. my theory so far is to par fry them, then either finish them in oven(500 degrees) or off of my suate station. since we...

Dough Time: i would be worried about a employee who cant look at a pie and tell if it is evenly topped? does your oven guy not check each pie before it goes in the oven?? on weekends i run one filter(checks pies and loads and unloads pizzas) and one cutter(post tops, cuts pizza, and sends it...

awesome man, its always nice when you get suprising numbers in a good way(as apposed to the bill for flour) 🙂 sheb

when we first started out we made our own, we had 5 little one gallon machines, but it was soon evident that there was no way we could keep up with the volume, we have a cinnamon ice cream and a french vanilla ice cream. so we contracted a local ice cream parlor that makes there own to produce...

twice a year we go through our menu and evaluate food cost, and what is and is not selling. ATM we are charging 15.50 for a 18 inch cheese pie(grande 50/50 mozz/provalone, and fresh grated Parmesan.) we get complaints every time we adjust the menu but as a whole there isn’t really a drop in...

honestly i cant think of a manager that we have that doesn’t imbibe in some form of drug(pot, liquor), granted we are a brewery too, and we give out a shift beer to every over 21 employee at the end of there shift. MODERATION, is the key word, don’t show up high, don’t show up stoned, don’t show...

I often kid with my cooks about giving them gold stars and demarits sheb

i know this may sound crazy, but we have had good luck here, calling the inspector and asking what they roccomend. they have always been helpful with us. sheb

we get alot of kids wanting to be proffesional cooks coming through my place, almost every prep task we have has a estimated time to complete it. when it comes to cutting things, i prefer quality of cuts over speed, with knife skills i have learned that focus on consistancy, the speed will come...

i have a scraper, we scrape the ovens regularly. sheb

Hi all, i work at a theatrepub/pizzaria, we brew our own beer, show second run movies, serve pizza, salads, and burritos, all of which can be eaten/drank while watching a movie. we have 4 Blodget 1060B stone ovens, and im wondering what all should be done as oven maintenance? we vacume out the...

here we have alaskan salmon and halibut, neither is offered on a pizza, but in burritos, but it is a option on the build your own pizza list, the salmon can be baked or carmalized with sweet chili sauce, the halibut can be broiled or blackened(most popular option) sheb