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  1. P

    Do Crust Savers Work?

    deliverybags.com has bags up to 24, 28 and 32 inches. did you have a noticible difference with the crustsavers…also what are fluted liners? pizzahead
  2. P

    anyone do a 4 or 5 cheese pie?

    Yea…Charles…I like the names…what cheeses do you recommend?
  3. P

    anyone do a 4 or 5 cheese pie?

    I would like to add a 4 or 5 cheese pie to my menu. I currently do a grande mozz/prov mix on all pies. I carry feta, parm wheel, asiago wheel, gorgonzola crumbles…any suggestions on putting together a good mix. I have made several with all cheeses and I’m not quite sure about the finished...
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    Do Crust Savers Work?

    I have read many post and have also experienced how the pizza goes down hill and begins to get a soft/soggy bottom once it hits the box due to steam. :roll: I do a NY style and was thinking of trying the Crust Savers, do they, or any other options work? I am really trying to get into the...
  5. P

    Do you guys charge employees for uniforms?

    bjodegahwy…when charging them for replacements…do you charge cost/cost plus/or retail if you sell your shirts to the public? thanks
  6. P

    cheese prices

    wow…speaking of floug…I got All Trumps for $20.65 today…it was over $23 last week…
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    EV Olive Oil vs. Blended oil?

    I currently baste the bottom of dough trays and dough balls with EVOO…with the high expense of this product, is it necessary to continue to use it or can I substitute blended (80/20) oil…dont want to sacrifice flavor or finished product. would like opinion from some who have been it longer than...
  8. P

    Grease trap size for DELCO

    proceed cautiously is correct…our city was looking to have all new restaurants install one of the 1000 gallon underground jobbs…ouch! we were able to convince him that we had virtually no grease, and most of it, like piper said, went into the pie. we wrote an overveiw of the amount of...
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    Mixing Speeds

    Kris…regarding the bowl lowering while mixing. I did not know the bowl was suppossed to lower as the dough mixed. I assumed the crank to raise and lower the bowl was just not working correctly. I have been putting a weighted water jub on the handle to keep the bowl from lowering for the last...
  10. P

    Reheating lasagna portions

    Nick…the auction is July 15th
  11. P

    Reheating lasagna portions

    we do a similar process, although we don’t freeze any product. I would like to know the thawing out process and how you can project how much to thaw out in advance. we make a full hotel pan in season, and half a pan during the summer when we are slower, get about 3 days shelf life out of it…if...
  12. P

    Car Topper recommendation?

    thanks guys…do you put your phone number on them…or just your logo…
  13. P

    Car Topper recommendation?

    I was wondering what you guys would choose for a car topper and what vendor to use do you like the 3 or 4 sided, any style recommendations? big logo? big phone number? thanks in advance Pizzahead
  14. P

    CHAT TONIGHT MONDAY, JUNE 16th 10:00pm EST

    thanks…I’ll get in…
  15. P

    CHAT TONIGHT MONDAY, JUNE 16th 10:00pm EST

    How does someone get in the Chat? Pizzahead
  16. P

    ? for owners of more thn 1 store

    Ouch! Hey guys/gals…I have been out of the loop from a posting standpoint for quite a while. I previously communicated with the name SLICE, but was unable to get back in under that name so I created a new account a couple months ago under Pizzahead. While I have not posted, I read the TT every...
  17. P

    remote video monitor of shop?

    thanks Paul…a few questions: do you find yourself using the system a lot? do you think it keeps the employees more on the ball? do you have more than one location?
  18. P

    remote video monitor of shop?

    is anyone using a remote video monitor system to see whats going on in their shop? I know a good mgr/asst should keep it in line but I was wondering if anyone used it to keep an eye on things from out of town or when your at home. especially the guys who have more than one shop. I thing the cost...
  19. P

    Pizza screen in Deck Oven

    we start it on the stone (BP deck) and after the bottom gets a firm enough to move it, put it on a screen. for some reason the bottom oven stones do not run as hot and we don’t need to use a screen. we generally make slice pies (23") and 28" pizzas in the bottom oven.
  20. P

    Grande cheese users ?

    we do NY style, slices and big pies up to 28". I’ve been using Grande WM shred for over a year and am happy. Although I’m a little hesitant to change, in the past week I have been experimenting with the 50/50 part skim/provolone blend…wow…it actually has a great flavor, especially when...
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