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2.37 Grande 50/50 diced

I think that pizza place in Milwaukee is called The Calderone Club. Great pizza years ago when Mama Rosa ran the place on Oakland and North.

Back in my day, this is called legalized extortion!

Most don’t want to work! All they KNOW is how to fill out forms to get FREE stuff!

Amen!!!

In over ten years of business and over 1/2 million pizzas sold, I have had 2 requests for canned mushrooms. Patrick Cudahay Pepperoni product # 15430 is the all natural casing spicy pepperoni. It cups and is about the size of a nickel when done cooking. Would not change!

I have a double stack 3240 XLT bought them back in 2008 and never had any issues with them until this past Saturday. The temp sensor probe was covered with carbon and would not ignite. $1000.00 repair. $720.00 of that is just labor! Parts are $61.00 and the rest is truck charge and tax. Besides...

I learned that a lot of little glasses of Heineken beer at the party leads to a BIG head ache Thursday morning.

You are part of God’s work. Thank you.🙂

I thought that if you Love what you do, you never have to work. lol. 30-40 a week for me.

Since it’s on a Monday I was thinking about 29% off your order of $30.00 or more. $29.00 meal combo, Pizza, salad, soda and G Bread. Or make it a tradition of, 1 day off every four years.:rolleyes:

2.61 Grande’ 50/50 diced

Is cellulose the agent that causes the pre shredded inexpensive cheese to burn, compared to the shredded cheese that I get from Grande’?

I have 4 of them integrated with my POS. Love them. Employee’s know I have them, but for some reason they still do what teenagers do. So they kind of freak out when I call from home to get off there butt and to do some cleaning when there are no tickets hanging. It’s just nice to keep a eye on...

Have you tried leaving your dough ball warm up to room temp before pressing? and then let them relax on the screen for a while before topping. Also using cold sauce sometimes imparts a gum line. imo

Pizzanow. You can have your watered down sauce. With Oregon’s flooding last year you should have enough water to dilute just about everything, including your sauce!

Daddio that is exactly what I do. 1 batch of sauce for me is 6 #10 cans of 7/11 and 1 can of extra heavy puree. Along with my spice blend. To me it just doesn’t sound like a good idea to add water to my sauce. To me the 3 most important aspects of a great pie is, Crust, Sauce and Cheese. I use...

I’ve been in business for 10 years now and been a Executive Chef for over 30 before opening my own place, and have read many post here on the think tank concerning pizza sauce recipes. My ? is, other that saving a few pennies per pie. WHY in the world would you want to dilute the flavor of your...

Saw this post from 2006, has anyone used this company? looks interesting.

My sales were up $732.00 over last year, But my discounts were down $26,042.00, Labor is down to 18.3%, Food & Supplies cost is down 4.3% to 24.5%. So even with a very small increase in $$$ business, I’m really happy how our year turned out.