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We’re having Point of Success installed by William on Tuesday!

We use 2oz portion cups for our salads which are decent size (5oz lettuce to start). I figure the packets a lot of places give out are 1.5oz. A 2oz cup is plenty and cheaper. Our boneless wings get 2oz ranch/blu cheese on the side for 8pc and 4oz for 12 pc. Breadsticks and cheesy garlic bread...

I don’t see any way for me to add tags to this thread.

I like the forum the way it is. If I could change one thing though, as Pizza of the Month said, I have trouble finding what I need from search. Maybe this tag cloud could help, but it would have to go back and do every thread. I hate sometimes having a question, knowing it’s probably been...

Same here. I would have called and had them replace it. You can’t take chances with that stuff, especially raw chicken. Another reason I won’t do keyed deliveries. Our early delivery guy seems trustworthy, but I just don’t like other people in my place when I’m not there. They call/text me at...

Just one more reason I love my deck ovens! They’re quiet. We don’t keep it super loud. And other than my prep table and a deli cooler, our walk in and freezers are in the back. We also have concrete floors throughout (one of the first things I want want to change when we remodel) so sound kind...

I’ve been trying to figure out how we’re going to do our dining room. Right now, our place is so small, we just have the radio on in the kitchen. I have an old smartphone that we use to play either Sirius satellite radio (usually Willie’s Roadhouse) or Pandora. Or an iPod. We just keep it at a...

I julienned in the beginning for that very reason, that they look better. I also thought it made a pepper taste more like a pepper. But I had many customers that didn’t like them that way. Now that I dice them, I try to do it a little irregular so that it’s clear that they are hand cut and...

Ours is a thin crust that we cut in squares, because that is the preferred style around here. It’s what all the independents or local chains do. I’m currently working on a hand tossed that I think will have to be cut in triangles. Growing up here, I personally like both. Thin crust, edge to edge...

Made a batch tonight. You were very close. Got 3.8lbs out of 5lbs. I failed calculus, but I think that’s 76% yield.

When I started we julienned them both because we need them for both pizza and subs and diced doesn’t stay on a sub as well. Plus I think it looks better and fresher. But we started dicing for pizza a few months ago and I like it better for pizza. We are thin crust, square cut and it just seems...

Yeah, it should be easy to do since I buy it in bulk, 5lbs at a time. In a couple days when I cook up the next batch, I’ll just weigh it in the Cambro after it’s been cooked and drained. Judging by the amount of fat left in the pan, I think your 75% should be about right.

We put everything above the cheese. We build: sauce, cheese, pepperoni if ordered, then everything else on top of that. If they order extra cheese, it goes on top of everything at the end. We cook our sausage for 5 mins then store chilled. Our pizzas bake in a deck for 10 mins.

I don’t use them now, but I’m planning to soon. I’ve heard good things. We’re lower volume than most here, but I still think the cost would be justified. And we would be the only one’s around here doing online ordering, so I hope that can become a niche for us.

I’ve been using 5 oz of the cooked sausage, in approximately thumb sized pieces, on our large 15". The same amount I use in pepperoni. When we took over, one of the main complaints we heard were about the skimping of toppings of the previous owners as well as the competition. I built my recipes...

For one, it was the same reason most systems didn’t work out. Our shop is also a carryout. We carry between 1,500 and 2,000 items in our inventory between the carryout and the restaurant and it all goes through the same register. Most people told us they couldn’t handle that many items. It’s...

The ones I came across, they give you the system and POS program itself in exchange for being your credit card processor. Could be a good deal under certain circumstances but didn’t work for us.

I’m paying 2.86 for a frozen bulk italian sausage that we really like. I just thaw, pinch onto a sheet pan, bake for 5 mins, then drain and store in a cambro until ready to top pizzas.

How I envisioned Got Rocks getting ready to break up all that ice: 🙂

I’ll take all the info I can get. Your sausage sounds delicious. (I spent a solid couple minutes trying to figure out another way to say that without it sounding weird with no luck.)