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We used to eat their pizza once in while back in the late 1970’s when I lived in Mystic while stationed at Groton Ct. I wasn’t around when business blew up after the movie. THe dude got prison time...

When I get that down I will give up the shop and go on the road consulting.

Funny thing, I go to a breakfast group every week where we talk politics and meet various politicians, a couple of weeks ago a close friend asked me why I do not do a better job of managing our reviews online and he told me some of the things he has read. Our business has been growing rapidly in...

The Nutrimost weight loss system was developed by a chiropractor. https://www.google.com/webhp?sourceid=chrome-instant&rlz=1C1BLWB_enUS572US572&ion=1&espv=2&ie=UTF-8#q=nutrimost+reviews

We have Lincoln 1450’s. I am glad you got it worked out, the crust takes a bit more energy to cook through than the top of pizza needs so the center two on top are blanked off.

Do you have a bike? 😃

Which model oven are you running? What are cook times and temp? I am no expert, but I believe our configuration is pretty standard for pizza. All four bottom fingers are full flow, top we have first and last open, middle two closed off.

http://media.graytvinc.com/images/353*198/turkey+shortage+food+lion.JPG

Yesterday I made a run to US Foods Chef Store and found the entire section where there should be oven roasted, smoked or any other cooked turkey breast entirely devoid of product. It struck me as odd. They have been out of the specific one I use before, but never completely out. I went to the...

I second the motion of talking to a sign guy, especially with blue. Blue stinks for lighted signs that is why so many signs that use blue outline it with white. The first part of our sign is a royal blue and for 12 years you could not read it from the road (we are in a shopping center set back a...

I bought one of these a few weeks ago, so far, so good. My only complaints so far have been I don’t like the handles when you are in a hurry, and although it is 4 cu. ft. larger than my old one which failed, it seems to hold less product. As far as longevity and durability, only time will tell...

Many of our specialty pizzas use bacon. Everybody loves bacon, except those that do not eat pork. When I send out a BBQ Chicken or a Spinach Alfredo pizza with no bacon I always think the customer is missing out just a little. After all, nothing compliments meat, bread, vegetables or just plain...

I just saw an episode of triple D where they did a crustless pizza at this place https://www.facebook.com/pages/Junkyard-Extreme-Burgers-and-Brats/203890448085

We see that around here in businesses that have their AC and cooler compressors at ground level but I have never seen one stolen off a roof. They are a little more industrious than your average thief.

We started out 13 years ago with La Nova and loved them. They were very consistent in size, quality and flavor. Through the years they went downhill but the price kept rising. One week they will look like they came off Cornish game hens, the next week they will look like they came off young...

To minimize the uneven bake when doing this, push the pie forward or back as required when it is close to the middle of it’s path through the oven.

If you change your mind about gas and decks I have a double stack of Lincolns sitting in my workshop with low miles on an MF&B rebuild. They are set up for natural gas, but the swap over on these to propane is cheap and easy if that was needed. I also have pretty much the rest of the kitchen...

Let the terminations begin!

Check with MF&B, before the Edge Oven, their main line was refurbishing those Lincolns and they also sold new and used parts. http://www.ovenguys.com/

My wife is traveling by plane on Saturday to visit relatives in Gainesville Fl. They have requested that she bring one of our pizzas. Any ideas on how to get a 16" pizza from point A to Point B via Delta airlines without it getting totally destroyed? They are not known for being overly gentle on...