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What a beast, why this over a conventional fryer? No hood or easier to train employees.

My Frying situation is getting out of hand too. But I only have a perfect fry unit. So I can only cook 1 thing at a time, Friday nights that machine is way backed up. I need to stop adding new menu items that need to be fried. But I have no advice for you.

That should do it. I only have 27 left to go.

How do you generate so much business, in an area that is just overwhelmed with pizza places? Is it product, price point, coupons, specials.

My google page is finally free of parasites.

Is It still working out. I have been short staffed lately, And some times I have to cut off the phones. Last Saturday I had them off the whole night and sales were consistent with other Saturdays. Plus I noticed 5 regular phone customers that used online ordering for the first time.

who do you order Great lakes from?

The Sysco guy told me they have a in-house premium.

I liked bacio. I just hated PFG online ordering. But Bacio is up there right now too

Damn I bet thats good. I get a case of al dente tomorrow,

Me too. I looked up on the internet the other day “whats the difference between pizza sauce and spaghetti sauce” and it said pizza sauce is not cooked and spaghetti sauce is cooked. so I got to thinking maybe for my side cups I should by some marinara. I bought the Stanislaus brand marinara. I...

What do you use for side sauce cups. Just you pizza sauce, or a marinara?

Do you know where i can buy a deck oven brush that fits in the countertop deck oven?

Can you say what you add?

If you do get “point of success” I highly recommend getting it through a dealer called A custom POS. I love point of success. very simple to use.

I deleted my post, cause I dont use dough trays, and maybe my advice is bad

Also the name Kitchen Monkey doesn’t really inspire confidence 😀

That was my plan also. when people ask for well done, what they really mean is crispy crust, I currently push the pizza back in but that burns the cheese, and also conveyors are just not very good at getting crust crispy. so I thought id put it in the deck oven for about 1 minute to just crispen...

what temp do you use to reheat slices?