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I hear point of success is adding an inventory program soon I put an excel spreadsheet on google documents called pizzainventory

Make sure to keep the pizzas right side up But seriously, try Japanese bread crumbs after the cheese and before the toppings. Or try letting the pizza cool off a little before closing the box and putting it in a hot bag.

After the discussion the other day about inventory spreadsheets I couldn’t sleep one night so i made one up If anyone wants it I put it in google documents here’s a link http://spreadsheets.google.com/ccc?key= … IZUE&hl=en Sorry, no pivot charts included Paul

Pakula excel is fun and easy I can help you with it Paul

Maybe try adding butter. Or brush liq marg or melted butter on the crust after you cook the pizza Or brush on before you cook the pizza

Saw 1 on craigslist today don’t know anything about it http://houston.craigslist.org/bfs/1354179501.html

we use a 7 oz doughball rolled out to 10" when there is more than one at a time we’ll mark them by tucking an identifying topping in the slit on top

There’s FATBOY in Comanche OK By the way Charles do you know anything about Texas Jai Alai? I heard it was going to open up near you

Any advantage to single phase? or should I order three phase? The price I got from C&D seems the best - Paul, did you get yours installed Ok? Thanks

The initial question he asked was “But what would be the bare min to just take a hole in the wall and outfit it with bare essentials to make and deliver pizzas?” I too would hate to see someone lose their life savings of maybe less than 30-50k but sometimes if you don’t take the chance you’ll...

I’ve figured it out George. The people who want VCMs get them from someone else because you don’t sell VCMs. Maybe if you bought some VCM’s and advertised them for sale you would find that your customers buy VCMs The people who want Hobarts buy them from you because you sell them. It’s kind of...

You could open up for that. I opened 10 years ago buying equipment from a closed little caesars and moving into a space vacated by Dominos with a working vent hood and walk in we had to work for free for a few months before we could take a paychecks, though we made some money delivering every...

Thanks for the feedback, I’ll be talking to C&D today. Did you get the remote one on the roof or the one with drop-in with the compressor atop the walk in.

Getting ready to open 2nd location and using a 40 qt VCM. We use active dry yeast with the VCM and mix for 2 minutes

When are you looking and whats your budget, I may have some Cheap equipment that might need some repairs Send me a PM if interested I’m in Northwest Houston. Also I’ve spoken to a couple of people who may have 60Qt hobarts for under 5K that are in good condition. Others i’ve talked to have old...

Thanks for the replies, one more question: floor or no floor?

Those are some nice looking websites, I wonder how much they charge to design them.

I’ll be getting a new walk-in Any recommendations of brands to choose or to stay away from? Also, how much should I expect to pay for installation? Finally, should I go with an 8X10 or an 8X8 plus a reach in cooler? Thanks

Am opening a 2nd location and thinking of going with sheet pans covered with saran wrap instead of dough trays I’ll be using a VCM for the dough. What are pros and cons?

when we replaced our lincoln 1000 with MM 360 We used a lot of people, furniture dollies, a couple of 4x4’s (fence posts) next time I’ll rent some equipment. The only hard part was because the ovens were taller than the vent hood so we had to lift the upper oven inside the hood and roll the...