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We used to use degreaser and a wire brush…soak in a deep sink, use wire brush and brillo pads. :shock:

Ive seen some of the industry experts offer consulting services. I dont know if Tom does, but Ive seen on other boards that Big Dave does. You might consider hiring an experienced consultant to guide you and offer recipe and prep suggestions and help. Why a Bakers Pride, versus a conveyor? if...

Re: How to change long running special? Help desperately nee Why not do this… Bump it up to 9 bucks for a 16’ cheese and any two toppings? Then people can do the math, they see the base price is the same, the effect wouldnt be so bad and if someone wanted cheese only it is still 9 bucks. It...

This might not be something others might do but if I got that sort of response from P or C I would either purchase blank cups with no logo/and/or lift the tabs and adjust the ratio on the station, a nice little turn or two of the screwdriver and that would get their attention quickly, plus not...

I dont get it honestly. The others have it right, you have been OVERLY devoted to this place for way way too long. Dont write a resignation letter, dont burn bridges, dont make a fundamental stand, dont explode and destroy equipment, just tell the manager you are moving on and exit graciously...

Its easy. Do it like In-n-Out Burger does, buy one of those cheap hand veggie slicers and keep some regular pots in a triple sink, cut when you need, strain and fry. Easy and no having to peel the pots.

With the dough blade it works awesome. Ive been in shops that use these and there are cheese blades with a hook/handle that goes into the top and you turn and process for cheese, then you take it out and put in a dough blade (dull and smaller than cheese blade) and let the mixer roll the dough...

I agree with Wizzle, that is a big bite out of your pocket so you can keep up with the franchise “code”. The oven in the picture looks pretty good to me as well.

paul, Not as complicated as those listed. This was the width and height of the dress table and round like a barrel of oil…it had a slim nozzle that distributed the sauce and it moved slightly to the inside and the unit spun the sauce around. It SORT OF looked like this-...

Anyone use one of these? I was in a shop today and I had no idea what this thing was, but I noticed the dresser didnt sauce the pie, so they put the pan under this saucer and it rotates and the arm moves towards the inside like a record player and sauces the pie. I had never seen one before...

LC tried going into K-Marts years ago and it was a disaster. I would never consider being a franchisee inside a Walmart. The McD’s here inside SuperWalmarts do terrible business. :idea:

George, A new LC’s moved in near where I reside and they are using double wide XLT’s. I have to say the product is superior to other LCs using older MMs or other ovens. They seem able to pump out production with only two chains and for how cheap they are on cheese, the quality was shockingly...

I have an opinion that is different than most on this subject. This topic has been discussed plenty of times in the past and usually the same responses are given, with maybe a recipe or two thrown in or a spin on the theme but it usually revolves around the same premise and that is the point I...

I imagine that the cost of living in your area is quite high and the number of people wanting to own a business and live there to run it is quite low. If you are cash flowing those kind of numbers and have a good manager running the place, why sell?

So is the 90k including zero rent or have you factored in average rent to get that number? If no rent, then that number drops dramatically. Good luck!

With sales of 450k are you not able to hire a full time manager and reduce the hours? Selling in a small town might take longer and net you less than you are hoping.

That makes sense at your price point. I can imagine that most pizza places cannot afford to give the 2.50 unless the ticket average is 25 and higher. Again, about the only local firm that gives the freebie is Garlic Jims who has the margin to work with. Also, your demographic really would...

bodegahwy, Out of curiousity, how many pints do you give away a week and how many do you SELL. That is a better, more applicable question.

Lets think about it a little more. What margins are you making on your regular menu items? Do you have 100% mark up? Of course not, the margins for COS are much better. I dont count out something because of labor involved, or the convenience of grab and go, rather the margin and sellability of...

ethanol With the high price of gas, so goes ethanol. Ethanol production and subsidies/import taxes on Brasilian ethanol is hurting food costs through cheese, flour, most everything. The government is going about this totally wrong and food inflation is paying for it.