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alright… so I use point of success. and I am planning on doing inventory counts… I am wondering if anyone on here has a program set up to do this… something in excell or access would be great. Thanks guys

we are cooking roughly 1-2 boxes of ziti noodles a day, I am wondering if there is a way or tool that is used to cook large batches of pasta with consistency. Our staff seems to have issues with consistently cooking the noodles to an al-dente perfection. Thanks for any help.

Alright everybody… I am in South Eastern Michigan and am looking for some one who is not in or around my target demographic to visit. I will travel just about anywhere to visit. And am looking to visit someone who does Take n’ Bake in some capacity. I am Non Judgmental (don’t care what your...

Wow… Those are some great ideas… I like the Alfredo Idea… We already have Alfredo so it would not be hard to add… The one with the stick of butter sounds good but time consuming… great for a good price… but we need to sell these in bulk… Any other ideas…

I have honestly been overwhelmingly surprised at the type of product that can be produced with powdered ingredients. Just recently we switched to a dehydrated aujous sauce… It is way less expensive, easier to hold, no prep and tastes amazing… keep the input coming… I am in the mood to test...

I am kinda stuck… I am in need of an amazing mac and cheese recipe asap. I have a school lunch account that is requesting it this week. If any body can help me out I would greatly appreciate it. Thanks guys and gals!!!

Thanks for the input guys… I am extremely interested in finding out what types of pans you cook your chicken on… Thanks

So I am trying to make my own fajita strips… I need help figuring out how to make them in my oven and have them come out tasting like grilled chicken… what kind of spices and cooking method would be suggested… Thanks bunches.

Well, Check it today… Down 13 and a quarter. This is a good sign, hopefully the dip in gas prices are a tell tale that cheese will be on the low swing coming into the fall.

HA… I thought you ment money… Its in my matress. Really though, I keep it on trays in the walkin, then as needed it is brought out to a cooler under the screen table. We do roughly 200 balls a day and this process works very well for us. It allows for us to make dough as we need it and not to...

My walk in cooler is condensating and is freezing over on the coils… does any body have any sudgestions on how to handle this and systemize its defrosting??? Thanks

Thanks for all the info… how are the tastes with these kinds of flours??? Do you have to add salt or anything??? Thanks

I am interested in knowing the brand… if you have some info or and item number that would be great. thanks

I place all of my adds online… This allows me to screen all potential employees before I ever pass them off to a manager to interview… This saves a huge amount of time… I also always ask for a resume, if there is none attached and or not all of my criteria is followed as stated in the original...

up until recently I have been using Dough conditioning oil… The milky white stuff, to make my dough… However… last week I decided to take a look at condencing my 3 oils that I use into 1… Is it possible to to, or has anybody used? Fryer oil as dough oil? Soybean oil as dough oil? If I did...

I have been playing with the idea of doing independant contractors… Fed ex is my base for for the idea as well… They do not work for other companies… they must be at work within a specified time… they have quotas to meet… Ie delivery times and uniforms to wear. They are paid per package as I...

I am trying to make my own fajita chicken… is there anyone that can help me out with a seasoning method… or marinade… Thanks

Before owning my pizzaria… I worked for several large corporations…Wendy’s… Bk… Pizza Hut… Dominoes… Toyota… And I travel with several reps from other larger corporations… Not to discredit myself I also worked for several Indy’s like us… And you know what there was excessive drug use at all of...

I am not so much trying to be part of a franchise… all though thanks for the offer 😛 I purchased my pizzaria from a local guy who owns several other units… we do not use there dough recipe, cheese, sauce, distributors… however I pay a substantial amount of money each month for the name and am...

Is there anybody on here who is franchising and or liscencing a corporate name??? If so how much are you paying a month… I heard that a typical liscence fee is $500 a month… is this correct? Thanks for the input.