Search results

Any comments from users? Since our preference would be to buy used, is this a better idea? Thanks!

Does anyone have that formula handy, and would you share it please? Privately is OK, if you prefer. Being out of the restaurant for a couple years, I’ve found many things that have evolved, which usually is for the better, or been flat out changed, which usually is for the worse. Among other...

taking recipes that others have written in volume and converting them to mass has always been a pain, because I could never find one site that does everything. This one seems to have everything covered! www.aqua-calc/.com/calculate/food-volume-to-weight

After 6 months of business, using Digital Dining POS, we’ve changed. Digital Dining had a terrific demo which showed it would do every single thing we wanted. Reality, at least from the dealer we were using, shows that to be a huge pile of wishful thinking. We actually negotiated an out with...

It’s been a while since I’ve seen this on the Tank. Please share your facebook page addresses. Thanks, Tankers! www.facebook.com/pizzajunctionhillsboro steve

aside from Colorado, of course! Where do you draw the line on delivering in winter weather? We’re looking at 6-12 inches in the St Louis area, more to the south towards Hillsboro. We’ve already had a driver who said he can’t (read: won’t) drive in 2" or more. In our little town, the town roads...

Two different questions. Pre-cooked vs uncooked pasta. relative cost is noticeably different. we don’t use a cooktop of any kind, and I know we’d have to get a hotplate or something. Which do you use? What portion? How do you serve it, in a foil pan or a china dish of some kind? and wraps...

no, not that. Whole Wheat Deep Dish. Most likely it would not be WHOLE wheat, but has anyone done it? Do you have a recipe? How did it go?

I’m certainly not a paid endorser, just a very satisfied customer. These box liners are cheaper than the rippled square inserts or circles, and frankly they are amazing. We have started using them on every dine-in pan too. They make for a much easier transfer of the pizza to the pan or the box...

Years ago I remember a study that concluded people feel equally full after x number of slices of pizza, no matter what size, within reason. I remember the thought that cutting a buffet pizza into 12 would result in fewer pizzas used while people still eat all they want, and feel full...

It looks like we’re going the topper route. I’ve read some old posts, but are there any new places that are doing a good job on lighted toppers that don’t scratch? How about the purely magnetic mounts? Seems like they could have problems staying attached at highway speeds, which we do a lot...

A guy stopped in with a brochure from Licensed Cartoons Corp, offering to do a “Joint Venture Partnership”, where we hand out fliers or whatever, and when a customer makes an order, we get 10%. While it sounds like a good and easy deal, that’s the problem. I’m really suspicious of anyone who...

I’m pretty satisfied with our dough aside from one big thing, mentioned the thread title. I’ve noticed a lot of snapback. I thought it was due to someone not making the dough properly, but when I do it myself, the same thing happens. What should be, and was at panning, all the way to the rim...

I have a couple minutes to sit, think, and ask a couple of questions here… We opened August 22. 3.5 weeks of “oh my goodness” busy, the last week or so has been a little slower. Still, no complaints, since I was anticipating a dropoff of sorts. We have some work to do to get it picked back up...

Unless something major goes wrong, we’re opening a week from Saturday. THe main lesson I’ve learned so far: ASK QUESTIONS. Especially “will this ___________ actually work when you are finished, or do I need to get the electrician back out after you leave?” Grrr…Yes, I acted as general...

the past month has been one fire after another. Finding contractors to agree to do some plumbing and electrical work was a challenge. Getting the plumber to get finished is an even bigger challenge…nice guy, but please, just get the work done, and done right. We’re waiting some important...

I’ve seen several people offer access to their employee manuals, but right now I can’t find any of those posts. If anyone would like to share an employee manual, I’d appreciate it. I have one, but others to compare and steal…er, borrow, re-use, adapt…from would help. Thanks! steve hoog coming...

ovens are tough to find right now, but 2 pass rollers are even harder. Does anyone have an extra in good working shape? thanks!

We have finally gotten a lease on a space that’s been empty since January. Lots of equipment in there, tables chairs booths…make tables fryers flattop grilltop range…problem is we are not going to fry. And, the previous place didn’t clean anything. …oil left in the fryers, grills full of...

My equipment guy has a double 360 he is rebuilding, and a 1000 which is generally ready to go. I don’t know specific of either… Does anyone have thoughts comparing/contrasting these? both are workhorses which are likely vintage 1990 or so…both 32" width belt. MM is a longer cook chamber, 80" vs...