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Does anyone still have a new mover program. If so, what do you do and who do you use?

Looking to purchase one but I need some reassurance before spending the money. Would like some input from users with experience with these machines before I start calling the manufacturers. I currently go straight from cooler to rolling pin. I was looking at a Somerset 2500 Dough Roller but can...

So I’ve voiced my opinion on GrubHub a few times in this forum. I just ran into another issue. I reconcile my accounts monthly. When I was doing last month I noticed that one of my GrubHub deposits had a $17.31 refund on it. When I called to inquire about the refund the gentleman looked into the...

https://nypost.com/2020/05/18/chuck-e-cheese-changes-name-to-pasquallys-pizza-wings-on-delivery-app/

What happened to the private messaging? I noticed that one of my conversations is posted so that everyone can view.

Found another company adding my info to their site. I’ve attached a screenshot of this. I am unable to edit it in my profile. I talked Google and they said that I would have to contact Slice. They said that when Google crawls if they find something it will automatically add it. I would have to...

Hi, Does anyone have or know someone who has a hobart mixer VS9 Vegetable slicer with a #12 hub attachment and a plate holder assemble to shred cheese and are looking to sell it?

I saw these on someone’s instagram page and wanted to try them. I asked the place where I can get some and they replied that they can’t find them anymore either. I’ve linked the post below. Take a look

A local pizza shop located near me posted this on their Facebook page. I thought it was hilarious and wanted to share.

I’ve been open for about 9 months and I’m looking to build my lunch business. Where I’m located where are a lot of buisness’, a hospital, a few schools but also a lot of food eccentric business’. I was wondering if anyone can share there experiences of what worked and what didn’t. All the help...

I have a half sheet pan pizza that requires me to cook one and a half times to be fully done in my conveyor oven. I par bake 1/2 way, pull it out, top it and put it through full way. I’ve tried changing my finger profile and adjusting time and temps but the settings that the half sheet pan cooks...

I have an opportunity to bid on a school account that is going to need 100 full sheet uncooked pan pizzas every Thursday to be delivered to 8 different schools in the district before 11 am. My questions are what would I use to wrap them with and does anyone know of any manufatures for delivery...

I will be opening my doors for the first time this Sunday. It’s been almost a year in the works and its time to open. I will just be unlocking the doors. No marketing started yet. Anyone have any words of wisdom for me?

I love how they used a pizzeria as an example. http://smallbiztrends.com/2014/05/minimum-wage-bill-fails.html?utm_source=rss&utm_medium=rss&utm_campaign=minimum-wage-bill-fails

Listed to air 4/11. This should be interesting.

Hi, I am about to purchase a POS system for my new shop that I will be opening. I have narrowed it down to Prism or Speedline. I have had demos from both. They are both priced fairly similar. I will be offering mostly take out and delivery. I am looking for something that is easy to use, allows...

Hello everyone, I was told that to meet the mechanical code of New York State that I would need a Type I hood over my conveyor oven. The mechanical code also states that all Type I hoods will require a fire suppression system. I posted the codes below 507.2 Where required. A Type I or Type II...

Hi, I am opening my own Delco in the next few months. I have been in the business for 15 years and resigned as the General Manager of a successful pizzeria to take on the role of a General Manager of a fast food restaurant. I have now decided to open my own place. I have only worked with deck...