Have never been so disappointed with such a piece of expensive equipment that is supposed to be better than the cheaper models. Have both a 72" & 48" raised rail for a couple of years now and have had to replace both compressors in less than 2 years! I have spent thousands in repairs and the...
Wondering if anyone has any experience with these machines to pair with my dough rounder. Employees are not accurate with manually scaling dough. I have had my rounder for 20yrs and it has been amazing (AM Mfg Round-O-Matic). Thought about upgrading to a Scale-O-Matic but it takes up alot of...
I just inherited this with an S-blade…wondering what those of you that have this machine use it for in your shops? I already have a CL52 that we use for our pizza toppings and to shred cheese. Thanks!
Just got rid of our 2nd fryer station and looking to replace a 1/2 size convention oven that we currently use as a glorified toaster/cheese melter for all the sandwiches/dinners we do (have approx. 55" of floor space available). Wondering if anyone used a small conveyor oven for consistency and...
In the process of building out my front counter for my new store and looking for some ideas. Specifically how you guys layout your POS with related wires/cash drawer and storage on the kitchen side. My current setup is staggered with a stainless steel table on the backside at a lower height so...
So after 40yrs of using our trusted recipe All Trumps High Gluten (Bleached & Bromated) we switched to the Unbleached #50121 about a year ago and noticed little if any change in performance. Now looking to get the bromate out of the equation and wondering what to expect with the change in our...
I know it does not seem like this belongs here, but thought somebody might be able to help (George Mills?)
This thing is hanging in the drop ceiling of my dining room for years without being used…can anyone tell me what exactly its purpose is. From what I can tell there is a return grille...
Had another one of those nightmare Fridays nights and thinking of ways that might help make us more efficient. Our waits for non-pizza items is the issue. We have streamlined the menu already and increased prices. Space is tight to add more labor so I was thinking of a countertop cook&hold oven...
Anybody experience problems with the new urns that Pepsi supplies to go along with their fountain for the tea flavors? They seem to think that it is a non-issue but I have heard from the service guys that they know about it but have offered no solution. Unfortunately, we use this for tap water...
I spent a small fortune when I built my new place on HVAC approx 13yrs ago. We installed an ARES tempered makeup air system for the kitchen that uses a gas fired furnace to “heat” the makeup air during winter months and an evaporative cooler to “cool” the makeup air during summer months (most of...
works fine but noise is annoying as hell…any of you guys havce any ideas? Tried to lube the roller thinking that might help but only works for a bit…thanks in advance!
I have a friend that is located in an urban city where he gets about 30% of his business through 3rd party online orders but is getting raped by the fees thewy charge (Grubhub 21%, UberEats 30%)…no that is not a typo! Sounds to me like it is a deal with the devil and I am trying to get him to...
I have been using my Epson TM-U220 kitchen printer for what seems forever and wondering if it is the printer not working properly or faulty ribbons I have been getting lately. It seems I have been changing the ribbon on my one printer in less than a week lately. Looks like the ribbon is not...
Just wondering what you guys run and if that is stand alone (pepperoni, meatball, sausage) or including the pizza (dough, sauce, cheese, etc). Thinking about buying ready cooked toppings if the numbers make sense.
Thanks!
Just wondering what employee categories you guys have and the % you are respectively charged.
For years, it has been just restaurant workers vs delivery drivers. The categories on the form also lists clerical/phone sales so I would think if I separate my counter help as “clerical” would that...
Hello,
Need to free up some counter space so I was wondering if any of you know where to source out some type of brackets to wall mount my Epson Thermal Receipt Printers & J2 one-piece stations? Any of you guys use a pole hanging from ceiling to mount screens?
Thanks!
Do any of you guys have a delivery handbook or require a driver safety program? Also what auto liability limits are your drivers required to maintain? We are in the process of retiring our fleet of company cars after 8yrs and have alot of hoops to jumo through in order to get the hired/non-owned...
