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The first two pastas for the conveyer that come to mind are baked penne, and lasagna The baked penne is 8oz of precooked penne noodles your 9" alum pan, than 3 oz chz, then 8 oz marinar, then 3 more oz of chz on top. You may need to run it 1 1/2 to 2 times thru the oven, to get the chz on top...

I imagine these difficult times have made us all leaner and meaner, and better opperators. Probably should start a new thread of lessons we have learned, and might want to share… did we change the times we do prep… how did we find was to cut staffing… did we eliminate certain marketing and...

all I can is WOW. I had no idea from hear in missouri, but it all falls together now. Now I understand why I heard that as La Nova grew, none of the big 3 chains every came into the market. So La Nova became huge, without ever delivering a pizza…no competition at all! And I read that Big Joe was...

have you checked out ehungry.com. looks about the same, but is about $15/mo, not $100/mo

does anyone have one? any advice? gas or electric? name brand? Looking at a 24", but found a new 18" for $289. any advice there?

Our online ordering partner wants $80 per month, so we are in an interem position. we are using ehungry.com for the online orders. we had to spend about 10 labor hours loading the menu ourselves, and the orders come to us via fax and email. Then we re-enter the order into the pos…but not each...

we use the Lehmann hoagie roll recipe from the recipe section on this site.

Guess I’m an odd one here. We have always had an 8" lunch special that we deliver, with no minimum purchase. Seldom does anyone order just one, but if they want to give me $6 plus tax, plus $3 delivery, plus a tip, I take it everytime.

The event sounds great, but NEVER forget about the regulars. I’m sure they will catch on, and know this was way beyond your control…BUT what if for the 2 weeks before graduation, you handed out a flyer warning the customers about the access issue that day, and include a nomimal $3 off a large...

same as Pakula’s thanks for the Bald and Fat TT shoutout! We need a slogan though…like someone’s old tag line “never trust a skinny pizza guy…and if he still has hair, he’s not worried enough about your food”

Seems like financially, the best bet is to limit the losses and close now. However, if they are hell bent on moving forward, I would at least change the concept from pizza to something else you see as a legitimate opportunity in the community. BBQ, family style, breakfast, sub shop, fried...

great post Nick. I assume the bald and fat comment was about me. I’m trying to lose weight, but the D_MN blueberry muffins! I think the greatest message we keep forgetting to convey is… Our hearts break everytime someone posts that they have to close their restaurant, and we hate to see anyone...

You found the resource you are looking for, but its not a single book. its all the past issues of PMQ. I would definately set aside a some time to read past issues online. As far as equipment, that all depends on your menu, which depends on the type of business you want to have, how much time...

Yea, my favorite post again! But my birthday was last month…just when i thought the tank was getting a little boring. guess I’ll go have a free blueberry muffin and wait patiently for the post. BRING IT PEOPLE!

The simple reality is, you are going to spend a lot of time on the phone saying “no mam, I’m sorry, we don’t deliver”. You are also going to miss sales to those surrounding businesses for employee lunches… their 30 min lunch break might not be enough to go to the car, drive to you, drive back...

HoustonPizza: great call, thanks for the tip.

sounds like the same machine we had. but the hot process was about 8-10 minutes, then the bottom freezing process was 10-15 I believe. While one flavor was in the hot process, I had another in the bottom freezing. And in the meantime, I was was weighing out the ingredients for the next flavor...

We used Pregel bases that are flavored already, to which we added more flavoring, more sugar, milk, etc depending on the recipe. Personally, its such a labor intensive processes, I can’t imagine adding another step like making your own base. What’s it take, like 45 minutes hot process to make...

fontanini is always my sausage brand of choice. but I put it on raw

congratulations, and good luck