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http://www.wsj.com/articles/pork-prices-drop-as-hog-herds-recover-1422307742

My friend has the freestyle unit. He told me he uses more product. His soda sales have ticked up a little but not by a lot. He also mentioned that he has seen this time and time again, customers mixing up all their favorite drinks, tasting it then spilling a full cup of soda only to start all over.

Made in Waupaca. They are owned by Kraft but they might have an outlet store at the factory as well. Let me know if you get any results, I might want to get some Provel for myself in the future. http://www.courierpress.com/entertainment/provel http://www.churnyfoodservice.com/contact.asp...

Many successful full service restaurants have used hotoperator.com with great success. Their specialty is menu engineering. I used them (for a full services restaurant, not pizza place) and a few more people I know and all were happy.

I special ordered it through Reinhardt or GFS a long time ago. It took forever for me to get it. Not sure if they are still willing to do it. Cooks Illustrated does have a recipe you can use...

Tom, Would this recipe work well if I were to room temp ferment it for 24 hours after mixing. The reason I ask the original poster uses a little less than half the water you do. Thank U!

Joe, Can you please provide your bakers percentage for your dough recipe which includes the corn meal. Thanks.

http://www.dailymail.co.uk/news/article-2911009/The-Internet-bro-Car-dealership-cruelly-shames-pizza-delivery-man-taking-away-tip-posts-video-backfires-spectacularly.html...

Hello all, It is my first time posting here. I have read the forum for a while and have learned a lot. I am curious if you can all respond. I am looking into opening a pizzeria in the near future. I frequent a pizzeria that has several locations that does excellent business for a delco. Their...