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Since we’re talking about buffets, here is an example of how to mess it up, and pis off your customers: There is a fairly large Oregon based, mostly statewide chain in town, and their big thing is an all-you-can-eat dinner buffet. They feature both thin and thick crust pizzas, chicken, pasta...

We set all-time records each of the last three months 😃

Bad news, Rich: You ARE YOUR DEALERS. The excuse that, “Any problems are with the dealer, not us.”, doesn’t work. Because it is YOUR responsibility to ‘vet’ your dealers. We certainly can’t do that. I should also add that your (theoretical) claims about the oven are not worth much, compared to...

We used to do that exact procedure, until we got rushed a few times and skipped the hydrating step, just mixing everything right away. We discovered that there was no difference. So we don’t let it sit anymore. As for how long it’s viable, I would say a half hour is about as long as I would...

ancient, gas, Bakers Pride x 2. Two times six at a time, and about 50 max an hour.

I’ve alway had a small (10"), large (14") and Giant (16"). After thirty years, everyone else in town was calling their sizes: small (10"), medium (14") and Large (16"), after fighting the confusion for ten years, I gave up and scrawled “Medium” across the 'Large" pan, in an obvious...

I use a sheeter, and would never consider not doing so. But it is undeniable that a sheeter gives you a crust/skin/dough that is different than tossing or pressing or whatever. Ya gotta pick one style and stick with it.

Depends on what you have and what you want. Easiest solution: try it and see.

The people on this board mostly think that you must have about $200,000 in spending money AFTER you open your doors. I flatly don’t agree. I think there are two ways to do things: Work hard, or throw money at it. But I will concede that you will sleep better if you have as much financial backing...

When I read “Green” or “Organic”, I hear “It’s more expensive, and tastes bad, but you should feel honored that I’m giving you the opportunity to buy it”.

It should go without saying that the two shift leaders are gone…

I don’t use the POS for payroll in any way/shape/or form. It’s just too simple using totally separate timecards.

Just to be contrary to the previous posters: I do all my own payroll, and year end taxes, too. (TurboTax) And I encourage everyone who CAN do their own, to do so! (I will admit that I have less than ten employees & love math) You do not need to be a “math whiz” to do your own books, and taxes...

I agree with Pizza Pirate, nutritional info on pizza is a big, unwanted, waste of time. But if (or when) we are forced to post that sort of thing by the PC busy bodies in the state (or Federal) capital, I plan to post about ten pages of the most detailed, incomprehensible, and totally accurate...

I no longer deliver, but, in these days of everyone has a cel phone, I would suggest that your drivers always call the next delivery, as they finish the last one. This would notify each customer that their delivery is (10?) minutes away.

I’ve had that happen, I still remember the ER doc saying, “There was minimal powdering of the bone”…

O M G

In Oregon, every business is supposed to have this kind of audit, I believe, every six(?) years. I have had at least four or five, over the years. They weren’t anything exciting, just a review of records that you should have anyway. But we don’t do any of the stuff that people get in trouble...

“With the declining selling price of pizza…” Wow, I knew most of you guys were from the East Coast, but it turns out your not even living in my Universe!! (Oregon, BTW)

I got that letter, too, but they said $150 per machine. And don’t worry about paying, we’ll just take it out of your bank account.