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Thinking of trying it Currently dicing whole milk mozz. When using smoked provolone, how much smoked provolone per 50 lb case of mozz ? Do your customers notice and love it ?

I have 2 high school line cooks, we don’t but heads, but they make quite a few mistakes from not reading the ticket and double-checking. After talking to them, they freely admit to me of only getting a couple of hours sleep a night on a regular basis (why would you tell your boss that?) I cannot...

Getting started in delivery, seems some of the TT really likes swipe at the door for deliveries. Sounds like the way to go. Does Shop provide iPhone or mini pad and swiper ? Or driver ?

Any input welcome, lighted or not ? Name of company that makes them ?

does anyone “only” swipe CC at the door for delivery ? This would make it so the driver would not be handling cash at all making it safer for driver and lessen drivers keeping money.

Switched to counter service, now pay before we cook or serve food and drink. We were getting about 1 dine and dash a week - whole families would go to the ice cream case after eating and order ice cream and just leave instead of going back to their tables and finishing their Housemade ice cream...

Starting to use diastatic malt. Not sure how much to use ? I’ve heard .05 to 1.5 percent of flour weight, 1.0 would equal .5 lbs. If that is the case, a 1.5 pound container for 10.44 plus shipping would only last for 3 50 lb batches of dough ? TOM !!! how much to use for a 50 lb batch of flour (...

Need tips to speed up prep time for making in house sausage. We have been doing it now for 3 months, people love it but it is a bit labor intensive - i timed myself today, took 50 minutes to dice and spice 25 lbs bone in pork butt , covered in the walk in to grind tomorrow. Freeze before...

Hearing bodega’s drug policy seemed kind of harsh when I heard him speak at a recent pizza summit. Now i’m ready to side with him , why ? It seems quite a few of my new employees ( we’ve been open 10 weeks) get stoned every day, they make so many mistakes i’m getting frustrated, pot is legal...

8 month buildout behind us and were open, full house all three days, we are providing terrible service due to servers being at the computers messing with the POS order system, using Point of success, how long is the learning curve ??? Kitchen running great, people love the pizza !!!

Opening new shop soon with Point of success POS , previously had salad bar, hand written tickets. How to get the cooks making a salad right away so in house dining customers do not have to wait a long time if there are 10 or 15 orders in front ? also i haven’t figured out ticket flow – from...

Anyone shread their parm on a Robotcoupe ?If so what blade do you use ? Thanks !!! Happy Halloween !

We will be making our own ice cream and putting it in a freezer (True 49 2 door) Healt dept says we can’t store bulk milld Italian Sausage and other meats in the same freezer that contains RTE - ready to eat items like ice cream. Does any one know of a two door freezer with a divider down the...

Buildout is going fine, contractor wants specs and model for Hatco warming rack I will build, there are so many models ,watts ,and controls 120, 240 etc, which model do you use ? THANKS !!!

Started buildout for new shop this week. Scoured think tank for information on costs and equipment ideas. Will post progress to help others on same journey. Cut concrete and digging out trenches for new plumbing and grease interceptor - plumbing bid from contractor 42 k. 2400 sq ft building.

Anyone using Bacio ? what are current prices you are paying ? Any grande users out there ? are you happy with rest depo cheese ? All comments and posts appreciated ! Thanks ,

Anyone add slices and glad they did ? Havn’t ever offered slices _ worried about bringing down pizza quality and having tables used up with low checks, at new location people will be asking for slices, cuz most places around here offer slices, anyone quit doing slices and glad they did ? Steven...

atten : George ! What kind of booths are you using ? Pictures welcome , looking for something well made (not china!) in USA and affordable. Thanks

we have always stacked pizzas on oven to stay warm, new shop i’m trying to figure out how to keep to go pizzas warm-not on the oven, to make it easier for the counter help to get to go orders out, any suggestions ?

currently use MFG fiberglass 3 x18 x24, good but expensive, any luck with Cambro, or other polyurethane ? equipping new shop trying to save,