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many thanks for the help… The lids/covers are sold with the pans as an ad-on and it seems their only purpose are for counter top space saving.

Anyone know any secrets or effectivre tricks on how to stretch a round dough ball into a square for square pizzas? Also, is the main purpose of the covers for the square pizzas pans to save space in the fridge when stacking and proofing? My chef has no direct expeirence with sqaure pizzas and...

lol…

thats is " live the good life" I sould really proof read my posts!

those MM Super 70s have 20" wide belts or 32"? Good luck with the sale, i’m sure you won’t have many problems, afterall, who doesn’t want to give the good life in the mountains and run their own biz…

Paper method- Get some 2 part receipt pads made up with your logo etc on it. Make sure to use NCR type paper so the second copy is an imprint duplicate of the first copy and make sure to get a divider as well. Everytime a driver takes an order they get the top copy for the customer and the...

nice… for some reason i thought less from other stats i’ve seen. Went with a Middleby 20" wide belt so i’m assuming the production would be the same?

many thanks for the info. were not going that route anymore. looks like we are starting with a leased middleby marshall ps220fs double stack with 20" wide belts to start. As the year goes on and by December we will know our full production requirments and upgrade as needed. We just don’t have...

I think the new impinger air flow models handle the same volume as any of the Licohn or Middleby 18" wide conveyors… i could be wrong?

Anyone use this ovens and care to review them? There afordable and compact with an 18’ wide belt. I was checking out an Licolhn Impringer with a 32" wide belt (6 years old) at a pizza shop in Vancouver for 4500$ and they are replacing them with these Ultra Max ovens with a double stack, actually...

$2.50 per delivery flat rate, no hourly on a contract basis. I also charge them a 1.50$ equipment rental fee. The tips are huge for them and we automatically put a 15% grat on all orders over $120.00. We also charge a $6.50 delivery charge.

i’m in a ski resort town and it gets real cold here. 70% of my delivereis will be from 4km to 5km from my store, and when its busy (slammed) there will be runs between 3 to 5 deliveries all going to hotels that are all close together about 5km (3 miles) from my store. Are you guys using those...

okay thanks, any other people with expeirences? 10k is alot, there only like 100$ each or so? Also, what bag were you using exactly?

I’m interested to hear any feedback about those pizza bags that you plug-in at the store (120v) and then unplug and deliver (same type Dominos use “The Heat Wave”). I want to back my deliveries with my “Heat Zone Promise”: At Panoli’s we are committed to delivering you hot and fresh pizza on...

Excellent, you thinki could deliver those uncut right out of the oven? i could market them " cut your own fresh baked brownies" Patriot'sPizza:

thanks guys, meeting with my supplier to discuss this… let you know how things go

about? Expenses are expenses are they not? (one side of the spreadshhet) Sales are sales (the other side). You don’t deduct expenses off your total sales for the day and call that sum your total sales. Am i wrong?

If you do everyhting on paper, create an accounting system for yourself and enter the sales in a spread sheet. Total sales for the day is total sales. Expenses for the day are expenses, 2 seperate things.

Hey guys, i’m in the concept stages of my menu and i would love to sell fresh baked brownies to order. Basically, sell then by the pan (small pan for 1 or 2 and large pan for 2 to 4). So, a customer could order a pan of brownies with icing sugar sprinkled on top and have then delivered hot and...

not sure I understand your question? A RDS should be getting between 20 to 30% commission on sales generated by the RDS.