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people will camp out for hours…good sales for sports joynts…

even adding more oil in place of H2O helps w/elasticity…

Welcome aboard! Where 'bouts in TN? I used to work there & owned a place just outside Knoxville city limits…

i’ve used seemingly all the ovens out there…and I like the fast caus approach, 'specially in a resort town, where $$$ isn’t as important as the vacay… i really enjoyed our rotating WFO…it turns out a pie super fast & quality, if you are into the whole WFO thing… Using a press & tempered dough...

i’ve owned 2 sets of CTX oven before, but not the model you are looking at… I loved my ovens, but repairs can be pricey… They also require a monster power panel…three phase prolly, but are reasonably energy efficient…and very quite as compared to a MM 360… You can really fine tune the bake...

ya need to check out the Webber Grill restaurant…massive grills, fire & smoke…

you can cook a myriad of things in yiur conveyor oven… just limited to your imagine, temp & conveyor speed…

In my misspent youth as an F&B Director/Restaurant owner, I learned the trick for making biscuits in a 20 qt Hobart…I’ll have to ressurect the exact recipe, but my preference was White Lily Flour (actually it is/was their recipe on their 5# bag…the trick is to cut in frozen butter till a crumb...

What are you trying tonaccomplish? Perhaps I can help…

no printer will do that for you…but any graphic house can/will make up samples…pricey…the end will be you buying/commiting to a great purchase of custom boxes tho…worthwhile? eh? get a good box & use timely box toppers for marketing…

we add a bit of water, about a cup for two containers…then we use a spat to spread…

a while ago, I bought (sight unseen) an old Edge 40 oven (new) from some guy who won it at a show yrs earlier… after talking w/the folks at Edge, we picked it up, from this guys living room, still in shrink wrap… unwrapped it, set it place, looked at their video’s…gas man connected & we fired...

somerset makes some good stuff & their customer service is great…

we’ve also used a styro clamshell cut in half…then into the pizza box…

i took over a shop yrs ago that used Amigo…tossed it out 4 POS… Even b4 that, used Speedline…not the least bit impressed…hassle to set-up & change… I’ve had some success with Foodman 123 a long time ago…nice for a small operation, but nothing compares with POS & Big Holler…

We’ve used the aluminum rectangular tins for years…no lid, just put them in a pizza box, with the celery in deli wrap on the side…fits in a 10" box great…20/40 wings in bigger boxes…easy to slide into the delivery bag…

for whatever reason, big holler has had some nay sayers, but I’ve used them and have had nothing but great success…you may have to rethink how you may do some things, but the end result will be the same… some fuss that the way they do certain things is difficult with BH, but talk to them &...

mixing dough for home consumption might be an option for some…for those wanting the ability to do 100 pies/hour…not a viable option… to be successful, IMHBCO, hand mixing is not an option for profitability…

I’ve had maybe 5 fake online orders over the past 6 years…no more than any other “fake”…

SquareUp is weak for most pizza DelCo ops…Revel is a nice, but pricey solution, with zero or little delvery focus…the big ex guys @ Micros bought/took over at Revel…it’ll be curious…