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We use the ‘S’ blade to slice fresh mushrooms, Peppers and onions. Works great.

That is one of the biggest problems we’ve had here is trying to find qualified pizza makers that can do everything by hand. I end up making 100% of the pizza because it just never comes out the way I want. My suggestion would be to start the process of training your people on doing everything by...

I think PMQ should just make a forum for rants and raves. This forum for delivery discussion is useless as almost every single topic turns into a drawn out tirade about min. wage for drivers… Funny stuff but useless for any type of knowledge gathering on the subject.

That is pretty much what my lawyer said. The fight is between her and him but we obviously have a stake in the outcome which is why I wanted to get other opinions on the best course of action. I will have to go back and check the original lease between them to see what provisions are in it for...

He wanted to sell me all the equipment but it’s not worth what he was asking so I went ahead and purchased everything new, The only sticking point is the Ansul system, Hood and roadside signage. He wants to sell me that stuff but if it’s to be considered part of the building then I would...

Hello everyone! I’ve been trying to work through a few issues we’re having and cannot seem to get any straight answers so maybe some of you might have suggestions… The background story is my brother and I entered into a 2 year lease for a pizzeria last March and everything was going great until...

We currently hand toss our pies which works great and are very happy with the finished product however this requires a skilled person working to accomplish this. Right now I’m here open to close everyday because we cannot seem to find a good pizza guy or if we do they want more then we are...

The friction idea sounds like it has merit as the dough sometimes comes out flat looking and even after 24 hours resting in the cooler doesn’t seem to “come up”. Then a few minutes into baking it looks almost like fresh dough, Hardly any rise, bubbles and a cardboard like texture… BTW we hand...

I’m having an issue with our dough I’m hoping to get help with… We used to have a 60qt mixer but went down to a 40qt and cannot seem to get the right consistency with the final product… With the 60qt the recipe was: 1- 50lb bag flour 1- cup olive oil 1- cup salt 29 grams yeast 14 liters H20 I...

The easiest way to get menus or other mailers out is using the EDDM tool on the USPS site. The mailer companies just charge you an extra charge that you could do yourself.