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Tracy McElroy: Check out Big Daves sight http://bigdaveostrander.com/ food cost pro seems to be the way to go. My pos does it for me though.

Anson: We parbake our pan pizza crust and store them in sealable containers we bought from the local dollar store. They hold 8-10 per container. Don’t know if that helps. Were you talking about the crust, or a partially baked pizza? Russ :? [/list]

snowman: But this is better?

pizzaguy: Managers are the only people on my ovens. Too many mistakes and it affects their pay checks.

Anonymous: Tell your food rep what you need and if he is any good, he will get them for you. Let your food suppliers do the work. That is what you pay them for.

snowman: I guess I am doing something wrong. I have to log in every time. I didn’t have to with the old one.

Re: whatever dude Hot and Fresh: Sorry, I forgot I have to log in now if you want to see my name. Otherwise I’m just “Guest”. Anyhow, I have been reading and posting on the think tank for 4 years, and you??? Like I said in the previous post, “old habits are hard to break”.

pizzaguy: Train, train, train, THEN re-train. Do you have a POS? Are the wrong toppings going on at the make line, or are the pizzas being mis-boxed? Pizzas burning? I assume you are useing a deck oven…Go to the dollar store and get a $5.00 digital timer. I think I paid that much for mine, it...

Re: Sheryl Crow sang all about it. Scott Hack: In MY business I don’t change things if they aren’t broken.

snowman: I think the majority liked the old one better.