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I had the same issue with one of our stores. I scheduled myself as a daytime driver for a week and a half; that’s about all it took to learn the area. If you’re able to get out of the store to do that then you’ll be good. It’s also a great way to get to know your customers that don’t ever set...

Thanks! I tried Heritage and they don’t stock the part anymore. We have an H600 that we use for sauce and a nussex spiral mixer as a back up dough mixer. We like having something bigger like the HF190 because we make dough for several locations.

This is a long shot, but worth a try. The circuit board on our Hobart HF-190 mixer is starting to go (it only works intermittently). Hobart doesn’t make the part anymore and I can’t find it anywhere online. Does anyone have any parts for the HF-190 or an old HF-190 that they’re looking to get...

I replaced my Blodgett 1000’s a couple of years ago with Marsal and Sons SD series ovens. The Marsal ovens are great, but I do miss the Blodgetts. They kept breaking on me and 2 of the 4 had pretty severely cracked stones and the burners were going. I thought about replacing everything in them...

Do any of your suppliers sell thinly sliced ribeye? We have a flat top grill that we cook our’s on. We go through a couple hundred lbs a week, but we’re also in cheese steak country. You can cook chipped rib eye on the hot plate in the afternoon and throw it on a pizza or in a stromboli later on...

Cocco’s Pizza in PA

We don’t set any prices at all. Right now our franchisee’s food cost on a large plain is about 33%, depending on their menu price. We judge based what a large 16 in pie goes for in our markets (which are all pretty similar atm). Our 2 corporate locations buy the dough, sauce, & cheese from the...

Yes We have some updates to make too. Right now we don’t charge a franchise fee or royalty. We just charge for dough, sauce, and cheese which we keep between 30-35% of the menu sale price of a pizza. In addition, our franchisees are required to buy our custom pizza boxes from one of 2 purveyors...

Does anyone here have any experience with franchising their business? I am looking to take our franchising to the next level. Currently, we have 2 corporate locations and 6 franchises. All of our franchises are owned by former employees that were looking for a way to make a better living for...

I’ve had globes, berkels, and bizerbas. I can’t recommend bizerba enough; it’s also what most of the grocery store delis use. I’ve never used a Hobart, but I can’t imagine it being anything but high quality

Also, a wooden, light and thin peel is easier to use imo. I really like the Lillsun brand.

We do a 12 in, 16 in, 18 in, and 20 in (for slices). We use a 16in board for the 12 and 16 in, an 18 inch for the 18, and a 20 in for the slice pie. I like the board being the actual size of the pizza so I don’t have to guess or look at a faded line. You should get the hang out getting it off...

Let us know how it goes. I’ve thought about using them, but their prices scare me 🙂 Is everyone getting a big enough increase in business to justify the expense of using them?

Tom, I have a question about dough for baking sandwich rolls. We’ve been using the following recipe to make rolls of for our cheese steaks and hoagies -16 qts water at 50 degrees F -16 g yeast -48 g “Easy Kaiser” a product from Puratos foods (let me know if you need more details) -50lbs high...

We were up 20% from last year at one location and 30% at another. It was a lot less then expected, but overall we had our best football season and playoff season ever. And it was nice to make more money on wings this year with the lower prices. Time to get into gear for Lent! Being in a...

Ok, we’re good. I’m out in delco

Where about in the philly area? I wonder if we’re competing 😉

Thanks Paul. I didn’t think about the days following a win being busier too. I’ve been surprised at how many extra employees are willing to come in. I told a bunch of them that if they come in they can leave at kick off, it always seems to die off when the game starts

Thanks everyone! I’ll let you know how it goes… This is our 40th year in business. My dad started the business, I’ve only been here for 13 years and don’t have any daily sales data from before 2006; so no data on the Eagles super bowl. I’m going to expect 50% more than the average super bowl...

So if someone doesn’t pay and you have a signed agreement, what do you do? How much would it cost to enforce the agreement?