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There is some slight waste when shredding cheese…maybe 4-6 oz. at best… We use a simple dial scale, zereod out with a small stainless bowl used to capture/hold the cheese while the weight is established… We used to carefully scatter the cheese around the pie, saving the last oz. to go over the...

Joe…we run 7-11 drivers on some nights…60% of our orders come in online…our POS has grid/map coordinates to help route/sort orders… We par-fry our wings, then sauce & run them thru the oven… the skin guy has a rack or two of preformed skins, in various sizes, including bread stix…or knots are...

We do some decent volume…sometimes a 100 pie/hr… We’ve tried various approaches over the years, but what works best for us, is to have one dedicated to slapping out the skins…the manager runs the make line and directs the drivers to process the wings… Our drivers also run the cut table…works 4 us…

Yup…crazy…if you are that tight on money, I believe you might not be ready for that expansion…get a 20 qt. Hobart mixer, used when you have $1,500 to invest…or consider buying/using a frozen dough ball…there are many good ones on the market…

make sure you are using tempered dough…600 is a bit low for our oven…tho I’ve used a press & a sheeter, my pref is hand tossed…300 gr DB for a 14" pie? remember, as soon as you take the pie out, the steam begins to turn the crust soggy, so that might be an issue on where you are landing the pie...

having recently worked with a WFO…I am an All Trump fan…I would ball it up as soon as it is mixed…the oil is a bit high, but it helps when stretching… what size dough ball are you using for what size pie? our pies cook in less than 4 minutes, most of the time…temp range is more 700+/- watch...

we cook traditional rope italian sausage, straightening it out, lengthwise on a full sheet pan & run it thru the conveyor…its then cooled & tossed into the freezer for a bit, then taken out & sliced on the hobart using the pelican head…placed on the pie & we use 1/4 of the cheese over all the...

ya, it looks like you have what I call “lightning” fingers…try putting those in on the entrance side (top) vs the finish side… the theory was an increase/bump in heat…I took mine out & replaced with regular fingers…as a matter of fact, I even added another finger to the bottom…great results…

easy 2 use, cost effective and tech savy…pick any two…lol…many operator’s here preach/use Point of Success, and yes, it will do all those things, for a modest price… it is a DIY dream, so depending on the value of your time, it might be worth it…you can do a wireless/tablet thing, but for the...

get frozen cookie dough ‘pucks’ and sell a dozen cookies for $5…been doing it for years as a combo deal… I bake 'em on parchment paper & slide 'em into a 16" pizza box…they’ll finish cooking & set up in the box while delivering or waiting for pick up… We keep a few dozen deprosted at all...

IMHBCO, we “drill” extra holes in the boxes themselves before they’re assembled, and we’ “customized” the delivery bag, by punching several “holes” in the bag, and reinforced them with grommets…that being said, we also use a heated disk system in each bag…works just super!

when I first began wholesaling pizzas, we used a round zip lock bowl that we sprayed pan release in, dropped in a weighed hunk of dough & stuck in the cooler…brought it out the next day, ran it thru the sheeter, tossed & proofed, then par-baked…some shifts we had multi 100’s of skins proofing…

If you hand toss your crust, you can put a rim on it or not…docking it won’t destroy the rim, using the docker we use…we do 100 pie hours & don’t have a bubble or flat edge issue…

you can use Point of Succes & mobile devices, if you want to fool around a bit…yrs ago I would remote in & answer calls, input orders etc…you can also use BigHoller with POS…but I still question the effectivesness of it…and I’m an Apple FanBoy from '84

Bingo! Daddio! Great when the dough is still cool…less blowing up in the oven… We 1st used our sheeter when we were doing wholesale pies…we’d spin a few hundred to proof back up b4 parbaking them… When we started the retail side, we had changed many things…

Impasti was my 1st mixer and I loved it! #1, I think you are mixing far to long…6-8 minutes… #2, we used cold water from the walk-in to make all our dough… #3, we prefer All Trumps, as did all my clients when I sold food… #4, use more oil…helps spreadability… #5, we began with a sheeter, the a...

i went to a FB seminar today…spent a couple of hours hearing their mantra…in days gone by, I was VERY successful in doing events…I think the plan now is to do “boosts” to page posts…and, of course, content is king…ya need to give people a reason to like your page & post…you also need to make...

the callworks is long gone…much happier using voip/call attendant…the printers are still around…

i’ve been a big supporter of Point of Success and have used most of the majors…I’d never use anything else, from a service point of view or a business…and I used recycled Dell pc’s…

domain name resale value has fallen thru the floor…gone are the days of ‘I gotta have THAT’ name…far too easy to figure another name…prolly only worth the 99¢ it was originally registered for…sorry…