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paul7979: I was reffering to the reputation. This gentleman(Kamron) has established killer reputation. To me it was too cheap of him to ask for $19.95. Ford may give one of their lowball cars for free. Rollis royce or Ferrari won’t. They will either dump’em or charge $$$. Then what do I know. I...

Hi, you will find this site very usefull for hood requirements & mechanicals. http://www.premiumair.net/SYSTEM%20DESIGNER.html I too need to find good pricing. punjabi guy.

WOW! all the big guns are here. Tom Lehman, George Mills, John Corell! Gentlemen, I myself have been carrying a question for a while. http://www.pmq.com/tt/viewtopic.php?t=1 … highlight= I know you guys will suggest the finger configueration. Is there any guide/manual for finger...

Here you go. That was my concern, $19.95? In that case pal, you are being too cheap for your reputation. I would either just give it away or ask for some respectable ammount. Intelligence+greed=disaster. Not necessarily for you. but, for the people who need your services. hope you won’t loose...

“The Black Book was great and all, but you haven’t had an original idea in a long time. You and Big Dave are in the same boat” I am a big fan of Kamron Karington. The guy is very, very smart. I am sure to utilize his services when I open. BUT, as I have seen so many times, ppl start loosin...

Appriciate your advise. I seen Indian restaurant guys makin cheese all the times. no issue with health dept. What i am realy tryin to find out, Is the homemade realy much better or any better than premade? I hope someone has tried & will answer. Thaks guys.

I think one person two hours per day should do it. But, is it worth it as faar as taste and quality? If yes, It could be your niche. no body else does it. even if the food cost is same or little more, its a great customer magnet(only if taste is better, I would think about it).

Has anybody tried to make their own mozzarella cheese? Any advantages? Is it feasible?

Seems like a very good idea. Why not one of us, PMQ thinktank members starts a brand new concept. I think ppl will presign. I would.

OH, I get it. Thats why they have different size pans with sizes written on them in red bright color, installed right below the menu board. i used to think of them as dumbest waste of premium space. turned out to be the simplest way of expaining the pie size. something new everyday. Keep posting...

I have asked many people. everyone of them said it was a cool name. I mean, there’s foxy pizza, magoo’s pizza, gopher pizza, billy beaver’s pizza, Chucky(mouse?) cheese’s pizza. not necessarily clean characters. But, I am not firm on the name. Thats why I am here asking for suggestions...

Thanks Guys, Got it. I am sticking with regular sizes. Any ideas about chicken menu items? such as X pieces for $X. I am sure there are plenty of proven sales ideas out there. Thanks for your help, Punjabi Guy.

Hello Friends, Time has come to put my menu together. please provide me with your valued opinion. I am stsrting with the menu I got. I am copying lot of stuff from this guy. pretty much similar product & menu items. Except I got different restaurant concept. plus I got fryer. I am starting with...

I am experimenting & learning to make pizza while we are building the pizza shop. I have coocked same exact pizza at home & in the conveyor impinger oven. Same pizza at home has more uniform coock, has almost same crust thickness throught. even in the middle. When coocked in conveyor oven, outer...

RaymiR: Ye, right. for me jan,feb loss. march break even. apr. property tax. rest profit months.

heather, at my business last week of the month(last few days) is 50% of the first week. today it was busy. first of the month. Of course it differs by the damographics.

How do you guys flavor your chicken? Marinating, breading & frying is the only way I know(broaster concept). though I am trying to learn a recipe for sweet teriyaci chicken.

Ricky T: Rick, I do same exact thing at my gas station. except my jo jos are 4pc potatoes instead of 6 per potato. little bigger pieces than yours. I plan to get 6 potion wedger when for the pizza. We also bread the jo jos before frying them. do you bread’em? It will be much easier without...

RickT: Cool! Any suggestion on precoock/freeze/recoock method? such as temprature & coocking times.

I had done extensive research before settling for used triple stack Lincoln 1600 for 9k. Was lucky to find the product and price I wanted. For the new ones I think Lincoln 1450 for 10k is the best. XLT is very similar but not any cheaper.