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That’s pretty much the way we do it except no conveyer. Thanks

Do you cook your lasagna to order also?

In the constant search to find new ways to set us apart I’m thinking of adding fresh pasta to the menu. The one thing I’m not sure of is how to store it, one thought is to make up small batches a few times per week and freeze it then just pull out each portion as needed. Would this defeat the...

As the night goes on keep bumping the oven temp up which will help maintain the temps, just don’t forget to turn it back down once the rush is over. Hope this helps!

That’s a good point, Most of you guys probably do more in one night on the weekend then our weekly average but I still manage to make a nice living, gotta love low overhead!

Stocked and ready for it, Good luck everyone!

We did $2500 for the night with one 8 pie brick oven and 3 staff 1 driver, That was fast and furious 😉

We do it the exact same way, works great.

We are in a mostly residential area and nobody wants to cook prior to going out so it’s just easier to order a pizza.

Had a extremely busy Halloween, Almost 3x the business of last year. Ended up running out of dough but thankfully it was just before closing so that was fortunate

1 store 70 hour weeks, don’t trust anyone else to do it yet

Yes I received one but deleted it[/USER]

Looks like Yelp is now filtering just about every review they are getting now. Pages and pages of reviews being filtered. That made my day!

I’ve seen this first hand. We have over 23 reviews all positive flagged and the one negative review stays up even though it is very questionable. Yelp is a complete and utter scam no question.

I picked up a Avantco 72" unit for $2300 new. I admit it probably won’t last as long as some of the higher end stuff but it should last much longer then anything you can find used…

We ended up closing at 7pm. Lunch was decent but it died right down…

Sorry for the delay, Very busy weekend… I am happy to say the new oven kept up very well. Friday night it was packed for several hours and never skipped a beat. I did happen to take some temps of the top air and deck and show the following with the “wishostat” set @ 525 Top temp: 475 Deck...

No extra regulator and nothing in the dough as you mentioned. Dough is classic ny style, H20-yeast-oil-salt

Hello, I just took delivery of a new Marsal SD866 and cannot seem to get the temps correct… I started out at 525 which produced a pretty good pie but the cook times were in the 12 minute range which doesn’t jive with what I’ve read about these ovens… I played around with temps more today and...

That’s pretty cool, I have two young girls also and while I love what I do It sucks missing those things with them.