Search results

What is the best humidity controlled pizza holder/merchandiser? Four 14" pie capacity. Have an older Hatco now.It needs replacing.

Hi all, basically retired a few years ago so have not been around. Been asked by my GM to help out with increasing volume of ovens. Question… we sell a heavily topped pie, dual XLT 3270 split deck ovens, pies take 9 minutes avg. Some require “pushing back in” for another minute at least. Nothing...

As we get busier we seem to be making more mistakes. I am aware that mistakes will happen, however, what amount is “acceptable”? As in per 100 orders are two mistakes kinda the norm? 10? My one location is running close to zero. Other (busier) is running around 3 per hundred. Am I too demanding...

I know before you say anything, I’m flogging a dead horse, Groupon’s different, etc etc… Says it all about "coupon customers" to me. Posted on Trip Advisor.... “I’ve lived in Fresno over 7 years now, and had never heard of ************until I purchased a local groupon type...

Looking at these ovens as secondary kinda backups to my XLT 3255. Any input,experience greatly appreciated. Obviously the volume ability isn’t even in the same ballpark as the XLT, more concerned with bake quality and consistency.

Currently using Scardillo 18% Mozz that we blend with edam. What (if any) difference would I notice if i went with a 17% or a 19% ?? Most of you probably know by now, I’m far from normal and I’m sure when I make this next statement that will be confirmed… HATE it when you get those stretchy...

Looking at switching to pre sliced. Anybody have experience with this switch? What happened to food costs etc? Been tracking our wastage. Runs approx 5% ( the ends etc discarded ) . This does NOT include when the employees set the slicer at #2 vs #1.5 increasing the cost by 33% nor the time they...

So, the story. I will try my best to tell it without a bias and let you all decide if I am out of line or them… I start to look for used ovens in December. Respond to an ad on EBay re double stack of MM360’s. Couple of emails, couple of phone calls, end up placing an order on Feb 8 this year...

So, have finally got the second location tied up. I have researched the hell out of it (I think). Would be very interested to see what others would guess the dollar volume of this outlet to be if they were putting together a business plan… Five mile radius gives us 6 pizzerias. Two being low...

About to purchase a double stack of refurb MM360 “S” gas ovens with the modulating gas valve upgrade for our second location. Feel it is a great price we have been offered ($11,000) Yes full refurb, not recon… For the same price point is there something else I should look at to cook our heavy...

Anybody know where to access this kind of info? Looking to see what $ level of sales should/can be expected for a given population? Is there a big difference in city vs rural, when have you reached your theoretical “peak”?, USA vs Canada etc etc…

Hi, question for the oven experts… What is the downside of the Lincoln 3270-X2 style oven? Seems like a good idea?

Anybody had any kind of experience with this company/product? In fairness I should say that I am currently waiting for a response from them re some feedback I left a few days ago. I phoned again this morning and was told my email had been sent to the owner. I requested a return call by end of...

Hi all, thought I’d share results from an in-progress staff competition I put on started Oct 24, ends Dec 15. We are a small takeout/delivery store in small town BC. YTD avg ticket is $27.42. We do approx 1250 orders a month.Last Oct thru Dec avg ticket increased 5 cents. Told the staff (all 11...

Hi boys and girls. My box supplier is telling me that ALL boxes will have to be the natural unbleached (not white) type in the very near future. As such he will not be able to supply our white boxes with logo. Anybody else hear this?

Hi, seeming to have our location under control ( I must be confused) I am looking at a second location. Delivery and take out only. The facts… Existing non restaurant business for sale with 3 yr renewable lease in freestanding old building. Has over 200 customers a day. Building has unused 900...

Hi, looking at buying a Blueair BASF2 two door 49cu.ft stainless freezer. Anybody had any experience with this make?

Looking for some input. Have a good problem… our little place is getting too busy for our oven to keep up! No gas in building, no room/ability to put in required range hoods so propane is out as well. Leaves electric. Have an older deck oven now. Next problem is only have 60 amps of single phase...

For a whole host of reasons: Only have max 60amp single phase power available, no gas or propane allowed in building etc etc the PIZ6 oven is the only thing I can find that has the production I need. I just want to hear from somebody who has it and cooks panstyle pizza (without having to “deck...

Hi, hope you can help. First the required background… Small take out and delivery pizzeria, small town Canada. Menu is regular pan cooked pizza, wings, pasta and ribs. Largest volume in one hour was 25 orders. Currently using an old Bakers Pride 541 electric deck oven. Problem is oven can not...