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I have a stack of lincoln 1000’s I was told that my gas line is undersized for how long the gas line is from the meter to the oven (1" , 200’) and that if overloaded with pizzas for a while the gas wouldn’t keep up. Luckily we haven’t had any problems so far. Paul

I’ll check around By the way, be real careful not to lose any aluminum foil in that top oven. If any gets loose it’ll get sucked up into the oven and cause big problems. Paul

Rookie, if you’re close to Houston you can come when I clean my 360. Bring some long gloves… Paul

We made one today, it came out pretty good dough, sliced provolone, ragu cheese sauce, macaroni and cheese, bacon, cheddar, and mozzarella on top Paul

When are they going to raise their prices in my third of the country? The large Meat lovers is still $10 here in houston area Paul

At Dominos years ago we had a rubber mat, about 1/2 inch thick, to dock dough on. easier on the elbows and quieter. Anyone know where to get one now? Paul

paying 9.49 for 25lb bag Paul

Opened a 2nd shop and things aren’t going well Called a business broker and he wanted me to sign a contract giving him 9% commission with a $9k minimum commission so if it sells for 36k then he gets 25% this seems real high what is typical? thanks, Paul

Oops, I got a deal on a 40 qt VCM ($700 at auction) but didn’t realize that it’s 440 3 phase and I only have 220. Any suggestions what I can do now? how much would a new motor cost? or what’s the odds I can sell it? Paul

isnt the lincoln 1000 and the mm 200 the same size If you are interested in some cheap fixer upper lincoln 1000s i have some in houston Paul

When are you coming, our shops are in N suburban Houston and we make 6 star pizzas. I’ll PM you the info Paul

We use active dry yeast to make dough in a VCM We allow it to hydrate in warm water for 10 minutes but sometimes we get busy and don’t get back to it right away Is the yeast water still good to use if it sits there for 30 or more minutes? Thanks Paul

We use the belkin washable mice haven’t had any problems with them tried the flexible keyboard and threw it away within a week. maybe i just got a bad one. Paul

If you’re not in a good area for lunch business then skip lunch altogether. Come in at 3 and make your dough or just come at 4 and make dough after the dinner rush at 8PM (you don’t want to use dough that’s less than 24 hours old anyway). Then you can quit your day job and use your days for...

Check out the mellow mushroom on E Colonial

you mean this one http://www.pmq.com/toolbox/Bakerpercent.xls

There’s a video on their website http://www.nemcofoodequip.com/Products/ … licer.aspx Paul

Funny thing, I was just about to post on the subject I have 2 stacks of lincoln 1000’s in a storage shed (in Houston) and was wondering where would be the best place to advertise them for sale. One stack I used for 7 years, the other stack i bought at auction and never used. I have gotten a few...

We have one like this. we use it for our salad making station. It’s made by silver king. Google countertop prep station and you’ll see it. Paul

I used pos pizza for several years before switching to point of success POS Pizza is cheaper and much easier to set up but doesn’t have as many bells and whistles Scott Slater was always very helpful whenever we had a problem. Point of success seems to have a better touch-screen set up and a...