Search results

December…buying dough is 3 or 4 times more expensive…that money comes right out of your pocket…don’t do dough ‘after’ closing but after the ‘rush’…store your water in the walk-in…it’ll be colder, or add say, 25% ice to it…dough will last 4 or 5 days easily…poolish(?sp) is making bulk dough to...

I don’t see why you would or should switch out the yeast…no benefit in taste/flavor/performance…we’ve always made dough in the afternoon and forecasted the need based on previous consumption…sounds like you might to crank out another batch or two to get a leg up…a on some monster blowout days...

GotRocks formula is def a ‘softer’ chew than 100% All Trumps…

All Trumps is a higher protien flour, able to absorb more water for one…another is the texture…a bit tougher, but that wad what I was looking for at that time…I was in the wholesale biz & we did some diff things with the dough…after that, it was an overall performance/consistenacy thing…I’ve...

All Trumps…hands down! When I sold food, my bakers/pie guys bought it over any other brand…I tried others from time to time, but allways quickly returned to AT…

Giles is the only mfg I’ve seen/used… http://www.gfsequipment.com/p/99737/po-vh-hood

consider buying the Edge40…great price, great service, great end product…will more than handle your current needs & beyond…scalable if needed…

tho you might get by with a TurboChef system…pricey but no hood requirements…

pricey neighborhood, hence the costly pies…I did some consulting work and installed a WFO with a rotating stone deck, similair to BadaBing’s WFO…the oven can spit 'em out in 90 seconds…would take 3 or 4 team members per oven to bang out a 200 pie hour, but doable…

laws change…some places might have been ‘grandfathered in’ and some people think they know everything…lol…

check to see if a heat hood is required…very, very few places these day will let you operate without some type of a hood…you don’t want to pay a Fool’sTax…

I’m not aware of any commercial oven only holding 3 pizzas…more info please… Current fast casual pizza chains like Blaze, Pieology, & Madden’s feature pies in the $6-$9 range… You prolly could/should do 200 pies @lunch… There are many options, but I think your #'s need more investigation…...

new Square readers on order…

way too much money spent…

we used to have Wolfgang Puck come to the Kellogg center several times a year…but what a ‘dirty’ chef he was…wine tasting classes @9 am…beer bar on campus…ahh…those were the days…

you might to pm me later…I was stationed @ El Toro back in the day…went to CalPoly, Pomona & lived in Tustin, Garden Grove, Santa Ana…where is the store gonna be? You might be surprized what you can do with the funds you have…equipment can be purchased used in many cases…how many seats...

we blen our ‘crack’ with basil & black pepper…goes on b4 the pie goes in the oven…stays on the oven…

P.O.S. server needs a PC but set up Big Holler & telecomute in if need be, but pc hardware is so cheap, get a few slaves too…I also use my Asuz win10 pad…

old skool name is ‘Disco Fries’…

I looked at the TurboChef Fire video…interesting…I’ve used their 1st oven yrs ago, an a much newer one a few yrs ago…" altho they are certified as ventless, there will some carry over smell when opening the door & such…plus, the door is not 110% effective… but given the right opportunity, 3 or...