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Hey there, I’ve been reading this forum for a long time and picked up a lot of good insights here. Finally got a new log in cuz I couldn’t for the life of me figure out how to get back into my old one. I run a 700 sq ft sourdough thin crust dine in/carry out in North Oakland, Ca. We just...

we do the same as Tom, but have never used a spinning peel, instead just use our metal peel for moving pies in the oven American Metalcraft is a ready available brand

Hey John, you might be able to get a little more of a response with some more info Location, sq footage, general menu concept. You say no floors or HVAC, but what is the status of electrical and plumbing? your menu and service style are going to dictate your kitchen and dining room buildout...