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We recently had a woman start ordering who likes to order then fall asleep in her tub… The first time she phoned apologizing 15 minutes before closing, I told her that we had to add another delivery charge seeing as our delivery driver had already been there and phoned, banged on the door etc...

Thanks so much, the square inch rule makes a lot of sense.

Do you phone the companies before doing that durbancic or do you just deliver it without warning?

I am in the process of changing over from portion cups (because our cheese cost if out of whack) to weight per pizza. at the moment we do approximately 10" - 100g (3.5 oz) 12" - 165g (5.75 oz) 14" - 270g (9.5 oz) I’m curious how this stacks up to you guys, we do go heavier on cheese than...

That’s it!!! Thank you Penelope!

We’re fairly low volume but growing quickly, we do about 50-75k per annum hoping to increase that to 120k this coming year. Also you can save 5% by setting up your order online with a venture card. -edit: 50-75k was fliers per annum, not sales

There was a post within the last 3-4 months about scales and everyone somewhat agreed on one scale that was the most cost effective and most durable scale… For the life of me I can’t find the post now that I am in need of new scales! I can’t remember the exacts but for some reason the name...

Jeff, We don’t use our pans until they are almost black from seasoning, they get to a deep redish amber state, we bake them one more time, and then they seem perfect. “I oil the heck out of them before pressing the dough out on them, let them proof for a couple hours, and stick them in the...

SWH: We cook all of our pizzas in 1" deep dish pans so there is never any worry of that. I would however love to get new stones and do a thin crust summer menu all baked on the stone. Future plans!

Yes, I’m in Canada, western Canada at that, the nearest supplier I found for bakers pride was in Ontario (north of Michigan) and I’m north of Montana. So shipping would be a bit of a problem, they tried to get me in touch with dealers near me but there wasn’t any.

Haha, yeah I seem to have the same flaw in character. There are a few places around here with conveyors and from what I can tell they just don’t have the same texture. It could be the dough used however, I don’t have one so I can’t experiment with it unfortunately. I enjoy the deck ovens I...

I don’t want to de-rail the OPs thread here or anything but just a quick question for you guys with such amazing (to me) turn around times. Do you guys use conveyor ovens to put out product at that pace? My stone deck ovens at 550 degrees take 12-15 minutes and longer depending on busy times...