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The CTX has crazy use of power, I was looking to buy one it was a three phase 100 amp service for each oven. Thats 21 Kilowatts per hour per oven. for that kinda money they better be frickin quiet. The 1132 will not handle 100 to 125 pies per hour. They can only do 12 ~ 16 per hour each, or 16...

I too and am consistency freak. P.S.I. was driven into my head so hard, I think I should have it tattoo’d there. Product, Service, and Image are so vital to our business, yet people seem to neglect these three areas and always seem to focus on price. The biggest problem I see with a press…is...

Heather I love that reader-board comment. It’s so true. You get what you pay for!!!

I guess it all depends on what your contribution margin (CM) is… If you volume is high enough already, and your running 16% labor, and your total fixed is running about 10%, then sell a food product that is 46% isn’t gonna hurt you. but if your running 32% labor, and your fixed is 20% then I...

I wonder sometimes? My average stores sells about 200 orders a week at $30. and order. about 400 pizza’s a week, and the profit is about 25% I wonder how many cheese pizza a guy has to sell at $4.29 to to amass the same profit potential. 1500? 2000? 3000? When I was younger I got excited over...

I dropped wings last year, cause sales just peter’d out. Plus the price of 1st and 2nd joints IQF went through the roof. I am looking for something original to bring back.

I have always done: Monday ~ Large for a Medium Charge! Tuesday ~ Two For 1, (if you can’t beat em join em!) Wednesday is predominantly my slowest day, its a family town, they eat together and then they go to church. Everyone goes to church in my small town on Wednesday and Sunday. So I do 3...

Grande is totally worth it. The customer recognize the difference, and they will tell you. However, the price is getting a little outrageous, and I am looking at Sorrento Prima Cuccina for some price relief it runs about 30 cents cheaper, and it is about 98% of what Grande is. Only the true...

Gone are the days where everyone slapped out pizzas by hand. I remember Two-Tray Competitions: Slapping and Saucing 6 larges and 8 mediums in under 4 minutes. A Dough Press??? Hmmm! The only reason California Pizza Kitchen uses one is cause they treat there employees like cattle, and they have...

Like J_rokk said they attract bottom feeders. And unless you are a bottom Feeder also. You have really nothing to worry about. There are four potential markets for pizza Under $6 per pizza, Frozen, Deli Take N’ Bake, Little Ceasars $6 to $12, Domino’s Pizza, Papa Johns, Pizza Hut Etc. $12 to...

I agree with MM, don’t every undersell your products. I have one loss leader on my menu its a one topping 16" pizza for $10. I really don’t lose money on it but I usually get $16.00 for it, and make about $8. profit. Create a Visual Loss Leader item fro your menu, that everyone will perceive as...

Its hard to believe so little response. I don’t have a dessert pizza per se, However, I do make bread sticks, coat them in butter (whirl) and sprinkle them with cinnamon & sugar, and serve them with a white icing (Powdered Sugar, Milk, Vanilla Extract). These are extremely popular. I recently...

I recently saw a presentation at a trade show on this product, Chix Ribs, highlight are less bones, fully cooked, and 8% more meat than Large Wing Flats. I am interested? After all on the appetizer menu Wings are the most popular item in the U.S. at 17% of the mix. Has anyone else tried these...

I buy a $9.99 Scale from Bed, Bath, & Beyond. Its round and has a portioning bowl, and it measures in ounces, lbs, and kilograms, and it tares with the touch of a button up to 8 times. The first scale I bought lasted me about 18 months. Before this I used to by the top of the line commercial...

I was on here about a year ago, and I found a recipe, I think it said a quick rise, or baking rise? Well anyhow it was apparently a dough that would only rise during baking, and it was suggested for use in Take N’ Bake Operations. I have recently had a few grocery stores request that I submit...

Thank you Tom for your knowledge on dough. I have had this recipe for about 7 years now, and it puts allot of smiles on everyones faces. This dough turns a nice golden brown, has a crisp outer shell, and a very chewy inner shell. I cook it at 460 degree for about 6:00 minutes in my Lincoln...

I guess I can’t complain to much Tony. I am paying the same for Grande. However, only after beating up my Distributor for about a month. I got them to come down from $3.45 lb. I just figure that cheese has not topped out yet, and the analyst believe it is going to go up even further. It this...

I wonder if he stuck it out?

I can’t believe there are no discussions about CHEESE!!! I have been using Grande Cheese, Low Moisture, Whole Milk Mozzarella for about 7 years now, and well the price of Grande for me is just to high to bear anymore. So we have decided to start using Sorrento ~ Prima Cuccina Low Moisture Whole...

TIPS! To Insure Proper Service! TIPS have been around since the 16th century, and as they are today they are a gratuity, or a tribute paid to a servant (Server) or employee who performs a task for you. To each there own. I feel that a tip jar to me is less tacky than the donation buckets that...