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  1. J

    Lincoln Oven New vs. Old

    You may find this article on buying used equipment useful. The first few paragraphs are about the advantages of buying new (as a dealer that doesn’t carry used, of course we want you to buy new :D), but the last few pages give some great advice and gives you ideas of where to buy used equipment...
  2. J

    New Pizza Kitchen Questions...

    I will tell you that I have found the newer Hobart stuff to be not of the same quality as the old ones. Globe mixers are actually pretty good. We carry them and they are popular dough mixers. Doyon is a close second. Wood top work tables can be nice but they do require more care than stainless...
  3. J

    Moving MM360's

    Oh, and another thing: not sure what kind of legs your 360 is on but often times removing them will make your life easier and give you one less thing to potentially break.
  4. J

    Moving MM360's

    Just some tips for moving any large piece of equipment: Get a tape measure before hand and measure EVERY place you are going to be bringing the equipment through BEFORE you do it. Then measure each side of the oven and be sure to include any fixtures, plumbing, electric that might be sticking...
  5. J

    Pizza Oven and hood

    Echoing what other people here are saying, my sources are telling me that it is unlikely you would not be required to have a hood on any large oven. Definitely check your local codes and if you find an oven that you think will fit your needs, print out the specs and present it to your inspector...
  6. J

    Where else do you get information about the industry?

    Thanks for the replies! Are there any organizations for pizza operation owners that you belong to? I’m not even sure if such a thing exists…just curious.
  7. J

    Where else do you get information about the industry?

    re: indie pizza Pretty much looking for any and all online sources of information you use for anything related to running a pizza operation. For instance, websites that talk about recipes. Thanks for your response!
  8. J

    Where else do you get information about the industry?

    Hey guys, I am trying to find out where else people are going to for information about the industry? Do you read any websites, blogs, news sites, etc.? I’ll be up front and tell you right now that I am doing research for the distributor I work for, foodservicewarehouse.com Any responses would be...
  9. J

    Does anyone have any experience with Marsal Ovens

    I was in a joint the other day talking to the owner/ pizza maker that has a HUGE catering operation; he was telling me about a recent order for 140 pies! Anyways, he uses a Picard rotating shelf oven that is generally designed for other baking needs and he says it works great, especially if you...
  10. J

    Moving a 60 Hobart

    The old Hobart mixers ARE really that heavy. I did installations for a while and removed a few old mixers during that time. You can be amazed how heavy something that size is. I don’t know if the people saying that they easily through it into the back of a pickup are joking but I personally...
  11. J

    How to Market a Restaurant By Lorri Mealey, About.com

    Check out http://www.foodservicewarehouse.com/edu … marketing/ for a large and free resource on restaurant marketing. We have more than 45 articles organized by category including ideas for the down economy. Our company is an equipment distributor but we care a lot about providing resources for...
  12. J

    French Fries

    The best fries are actually made by par-cooking in low heat oil and then let to rest. They are then finished in a fryer at high heat for about 3 minutes to get them crispy. This means that you could prep them earlier in the day and then push them out pretty quick during the rush. The advice on...
  13. J

    Startup costs

    This article might give you some help in getting started with adding a food production element to your bar. It’s from the company I work at but you don’t have to buy from us. The article even gives advice for selecting a dealer. http://www.foodservicewarehouse.com/edu … plies.aspx
  14. J

    Healthy Options? Calzones, Pastas, Kebabs, Personal Pizzas?

    Re: Healthy Options? Calzones, Pastas, Kebabs, Personal Pizz Have you thought of maybe adding something Mediterranean like Gyros or fallafel? They can be perceived as healthier because of the lack of cheese as a main ingredient.
  15. J

    The word "organic" in a slogan?

    As a marketer, I would advise you not to “throw around” the organic label unless you stand behind it in your products or are VERY clear about what is and isnt organic. You lose all credibility if you try to use a term just because it is trendy.
  16. J

    Gyro Machines?

    Most good equipment distributors offer a range of gyro machines that have varying capacities. You should select a machine based on your expected production needs. In addition to cooking the meat, a gyro grill is going to act as a warmer until the meat is carved. From personal experience, I have...
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