Search results

Yea, same here. I just lost a driver who worked 15 to 20 a week. Everyone was to pickup the slack. I believe they were ok with her being gone. It got a little hairy on the weekend but we made it. I have since hired someone. Good Luck, Wes

I would question if I need that person. If they are clearly abusing the situation, they have no respect for you or their fellow employees. That creates morale issues. Is that person more important that the whole teem? I would reduce their hours and tell them the reason why (you spend more time...

I have had to address this. I have asked them if there was some kind of medical issue as the other employee feel they are being left to do the work on a consistan basis. I have told them if the condition inhibits their abillity to work at certain times we need to address it. If their is no...

Make sure non of your bottom finger are baffled or blank.

We make ranch about 5 times a week. We use 2 gallons of Extra Heavy Mayonnaise, 5 Ranch Pacets, and 5-1/2 gallon containers of Buttermilk. Don’t use Fat free or Low Fat Buttermilk. It really changes the flavor.

I agree. Restaurantowner.com is a great investment.

My Lincoln 1000 was manufactured July 1982. Make sure the fingers are clean and nothing is obstructing the holes. It is easy to do and you can do it yourself. Open the door and pull one at a time out to see. There are 4 on the top and 4 on the bottom. I also have my ovens cleaned every 6 months...

I agree with Steve and Famousperry. I use a sheeter. I can cut and pan 50 pounds of dough in less than an hour. I flatten and shape the dough in a rectange about an inch thick before I run it through the sheeter so that it comes out the shape and the size of the pan. There is very little...

I read an article that Tom Lehmanm wrote. He said the same thing. He even said it was counter counterintuitive and he was right. Weird isn’t it.

My biggest box is a 16". We are a small franchise so we get volume pricing. We pay $0.49 per (printed) box. Talk to your broadline food provider. They should be of more help to you.

I take my pan dough to the cooler as soon as I am done paning it out. The dough is still warm and rises in the cooler. It rises about 1 to 1.5 inches. We lift the dough when we see a bubble we raise the dough to let it out. I have very little touble with bubbles.

I do 1 & 2 regularly. number 2 is also part of our rewards program. I have just made the bold move to advertise a free small 10" cheese pizza in a local publication for 3 days. It will be interesting to see the results.I am not a fan of print so it will be a good test to see if it is revelent...

I did a Facebook live and we showed how our dough was made. We received a few comments about the manager not using gloves. I do these for the guests because they enjoy them and I get good engagemt. So we are dealing with perceptions here. and I guess if they see us not wearing gloves in the...

I have used all 4 applications,