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I agree with you but this was the email that said I was deactivated…

we set it at 30%. The max they allow apparently is 20%

wait for an email that says your markup is too high. They sent it to me and i ignored it and they deactivated my account.

what will never work? Weighing cheese? We do it for every single pizza that is made now. I’m just wondering about grams versus ounces

Just curious what everyone else measures their cheese by. I watched a webinar that said grams should be used not oz as a half ounce over in a high volume shop can be a significant amount. I know its petty but What do y’all use? We use oz now but I not sure how the switchover would go.

To be honest I go back and forth. It comes with a subscription to Restaurant Startup and Growth magazine which I have gained a lot of ideas and cost savers from which is nice. I also have downloaded a ton of their files in their library the use use in our restaurant to this day and I am very...

restaurantowner.com has some we used. It went well and was eye opening. They had to drop the review in a lockbox in our employee bathroom so we didn’t know who it came from. Changes some policies and some employees stepped it up. Definitely worth it.

To get diced tomatoes you would need the R2 dice which is more like $1,850. We have the R2 dice and I will tell you we aren’t really satisficed. We got it for all the same items you mentioned and a few more. The dicing blade for the R2 is pretty bad and you end up with mushy vegetables. It...

just a few options… https://www.webstaurantstore.com/search/soup-containers.html

In Atlanta and it’s $89.50 a case. But this is the season where they constantly climb until the Super Bowl

Good to know we are the same boat… Saturday Friday Sunday Thursday Wednesday Tuesday Monday In order of revenue days

pizza boxes with a deli paper down. We tried the hinged container and decided it created too mush condensation and made the wing soggy. Pizza boxes allow the steam to escape keeping it crispier…IMHO And 100% agree with December and if you go that route always get hinged for the exact reason...

Steve, Just be sure to use a double broiler to get it to melt as it would burn and if hot holding be sure to not turn it up too high as it will darken quick too. Good luck!

I checked for what my pricing was… makes 8 quarts for $24.33 each 2oz portion is $.19 we add a 4 oz ladle to 8 ounces COOKED cavatappi for a Food cost of $.85

Cheese American Loaf Special Melting White by casa solana (or any brick melting cheese) 5 pounds melting cheese 2 Cups water 2 Cups heavy cream (we have already for alfredo) 6 cups Cheddar/Monterey Jack cheese (again we have for the salads) The brick melting cheese is great because you can go...

Check restaurantowner.com they have a huge library and if you pay extra they can setup a whole training regiment.

We just use our deck oven

We switched to an electric Pizzamaster from 30 year old gas blodgett ovens and couldn’t be happier. Pros: -We went with the 934 and it fit in the same space as the gas ovens and we added two decks and really went for 10 16" pizza capacity at one time to 24 16" pizzas at one time in the same...

we use this…but you can get the R2 without the dice for much cheaper, we use the dice for our onions and green peppers which is why we added that...

DO NOT USE THEM!!! I am in an absolute battle with them right now. So bad our lawyer is involved. Send me an email and I will be happy to chat but absolute worst experience for us!!!