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Im fighting both battles of cheap versus quality and size. I am located dead center in between 2 towns and 1 other town to the east of me. What I face is the 2 towns north and south care about quantity, quality, as well as price. The 1 town east of me only cares about cheap cheap cheap, they...

Should I also let the miture cool first before adding to my sauce?

I will try heating my seasoning packet first. This will not change the integrity of my sauce though will it?

Ive thought about having a eating challenge. Thought about a 18" fully loaded stromboli, eat it in 30 minutes and its free, along with your pic on the wall. Any thought on this???

Thats about the lenght of time I keep slices no more than 2 hours. At what temp is best ? I usually keep it about 140

I purchased a program on line I think I paid around $55 from IPro, works great breaks everything down for you no guessing. Just input food costs, recipes and your all set. If you are interested let me know and I will find info for you.

Im paying 2.01lb here in MI. Checked around with different suppliers. NO CHANGE. Reason school is getting ready to go back and milk demands are up.

I have had the same thing happen to my sauce. After making and it sits 24 hrs it is jelled up. All though I use a pre mix of all dried seasoning. I mix 3 cans of pizza sauce to 3 cans of water to 14oz seasoning. After I remix its fine, but have to remix every day. Think its the starches in the...

What is the rule of thumb when it comes to slices. How long do you keep them around and at what temp. I have a warmer that just heats by warm air, no moist heat. I also wrap the slices with plastic wrap on paper plates.

I’m sorry you are confused; you must be in an area that has no recession or high unemployment. I’ve been offering a 4.99 pizza to entice new customers, ones that can only afford fast food pizzas like LC and HH. Once they come in on the 4.99 and 5.99 pizzas they see who Im about and there I...

I’m not having any extra cost on anything but just adding 1 more size up to 18" and food cost is only going to be minimal my customers love the idea and would welcome it. I’m going to be the only one in the county that is going to offer bigger size pizzas, everyone else around is standard...

I have a pizza shop in the worst hit county of MI, Genesee . And for me I think the $10 pizzas are doing me in. I’m changing strategies and increasing my pizzas sizes without increasing my prices. I’m hoping this will get customers back. I also offer 2 great deals on Mondays 1 medium 1 item...

DBL panning seems to have worked on the freezing of the vegtables, still getting alot of sweating, I do believe the weather has had alot to do with the situation we have had one hot and humid summer this year in MI. Thanks All for the suggestions.

Ill try dbl panning everything and see how that works. This situation (frosting & sweating) even seems to happen after hours when closed. Im going to try playing with the temp control and see how dbl panning works for now. Thanks all for suggestions.

NO fryer. why???

OK I guess I did not mention everything: My floor fan is about 4 foot pointing down towards the bottom of the prep table, which is out from the wall at least 2-3 inches. I took an air compressor and completely cleaned compressor, coils and all around the back, mainly just flour. I do not have...

Im having issues with my new (2yr old) prep table from frosting and sweating, It is very humid and hot in the store I keep a fan on it and keep the lids open to try to stop it but nothing helps. I have also shut off over night to completely defrost and nothing. Any Advise??? Report this...

Tom can you get me in contact with George Mills?

Im having issues with my new (2yr old) prep table from frosting and sweating, It is very humid and hot in the store I keep a fan on it and keep the lids open to try to stop it but nothing helps. Any Advise???