We’ve been trying to figure out how much dough and wings we’ll need on hand for the Super Bowl this Sunday. Usually, we’ll just use numbers from the past couple years to figure out a ball park of how much we’ll need. However, we’re in the Philly area and don’t have any idea how much busier it...
Do you sell any sandwiches at all? We sell sandwiches on ciabatta bread that are pretty simple, some have deli meat and some don’t. They cook great in the pizza oven so you don’t need a press like you might with paninis.
Our top seller is our “Pesto Mozzarella Melt” which is just a ciabatta...
We do $3.50 per hour, $1.50 for delivery + tips. Drivers don’t do any work in house; they average about $15-20/hr during the day and $25-30/hr at night
Why not start with the pres-sliced and if it works you can always buy a slicer and go that route? I imagine the quality wont’ make as much of a difference on a hot sandwich, it would be more obvious on a cold sandwich. If you slice your own then you might end up throwing a lot away when it...
I think it’s a quality issue for some products, presliced deli meat sucks. Some meats even need to be sliced to order imo, we sell a lot of hoagies at our store in addition to pizza.
I have a Bizerba automatic and one location and a manual Bizerba at another. It doesn’t really make too much of a difference to me between the two. I dont think I’ll buy another automatic since they cost more. I also couldn’t recommend Bizerba enough. I’ve had Berkel’s and Globe’s in the past...
Does anyone have any recommendations for portable pizza warmers? We currently have two ancient plug in warmer boxes by Wittco that are starting to not be reliable. We lend them out to customers for fundraising events so they have something other than pizza bags to put the pizzas in. Here is what...
Thanks! I’m assuming that you’re steaming fresh broccoli, not frozen? How long can you keep it after it’s prepped until it spoils? I’m hoping to only have to prep it 3 times per week.
We do use deck ovens. Our one location has deck ovens that have brick lined ceilings which helps cook the top a little differently then normal. The frozen broccoli that we get comes in a solid block that would be hard to break off. Do you get a product that breaks apart easily? Does the water...
What kind of broccoli do you use for your pizza topping? We’ve always used a frozen chopped broccoli. The problem is that it always seems to spoil within a day or two of opening the bag. Ideally, I would like something that lasts for at least 3 days.
We installed Aloha systems at 3 of our locations in January. We heard great things about the system and liked the demos that we did. However, we are discovering basic things that the system can’t do. I was wondering if anyone here had any experience and came up with any was to work around some...
Does anyone use software to calculate their menu costs? I’ve been working on a massive set of spreadsheets to calculate our menu cost; but I don’t have the time to finish it. I’m looking for a program that can calculate the cost of each of my menu items based on the case prices for the week. I...
I’m seriously thinking about trying Chow Now in one of our locations. I was hesitant at first because it doesn’t integrate with my POS; however, for the same price as a POS integrated system (with just website ordering) I can get a mobile app, facebook ordering, & ordering via my website through...
We use a Robot Coupe R4X for shrooms, onions, & bell peppers. We use a bizerba slicer for our deli meats, it is amazing; but not necessary if you aren’t selling deli sandwiches.
I apologize if this is the wrong place for this post. We recently had to part with our Blodgett deck ovens (regretfully!). I have the old stones still for another week or so (then I’ll have to toss them), most of them are in good shape and I know that they don’t make them the same way now and...
I got tested for a ton of different things a few weeks ago and the results confirmed a strong reaction to Ammonium Persulfate in flour, and Chloroxylenol in hand soap. I’m going to try using an organic non-GMO flour as a dusting flour to see if I have as severe of a reaction. However, I can’t...
I apologize if there is already a post on this. I am currently using Action Systems Restaurant Monitor POS (http://www.rmpos.com/), I have been using this system for around 10 years and am looking to see if there’s a better system out there for my operation. With so many options out there today...
