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okay, todays the day of questions for me!! haha, anyways we just met with our roma rep, and one of the things that we want to do is use as much local suppliers as we can, I’m hoping to have a local bakery make our hoagies, our local butcher make our hamburger and sausage…also hoping to use a...

just wondering if you guys have some suggestions on a good company to get smallwares and good prices, we will be needing everything, from dishware to kitchen supplies to front of the house supplies we have all our large equipment. where did you and where do you still get these items?? thanks, Laura

hey, I’m looking into these, got some info on them today, I was thinking they may be cool for our grand opening?? anybody ever try these and if so what do you think of them??? any info would be great, thanks Laura

okay so I’m thinking I may have found a smokin deal on basically a full restaurant full of equipment, my only concern is how scary is it to buy used equipment, its all in storage so there will be no way to test it or to know if it works. if it all does it would save us so much money. any input...

anybody do this and if so could maybe I get some suggestions on how much info should go into it and some Ideas on how to go about writing one??? thanks!!!

was wondering if any of you use these?? was looking at purchasing them, but have never actually been anywhere that does use them. we thought they would be a attractive addition to our tables but was wondering how sturdy they were?? I’m visioning a pizza possibly in someones lap!!! can they get...

anyone doing a reuben pizza??? we’re in the experimental stage right now, we’re doing sauceless, cheese, then corned beef, saurkraut, green onions, and then bake, when it comes out we drizzle it with the 1000 dressing. the thing is it seems flavorless, the saurkraut loses it flavor, and I’m not...

Hi we were wondering if anyone was using this combo and what the benefits are?? we talked to the roma rep last night and he told us that the only reason people were doing this was to be able to raise there prices because use provolone is more expensive than mozz, and that people think its higher...

I’m sorry, I know that this gets discussed a lot, but I’m having trouble searching the archives. anyways, I just talked to the grande cheese rep in our area because we are trying to decide which cheese to go with, we have not tried the grande yet, (we’re opening sept or oct) is it worth the...

Hi, we’re opening in a about 2 months and I’m wondering what some of you do for desserts and if they do very well?? we’re going to have homemade tirimisu and carrot cake, is it worth it to have many more?? where we have worked before they didn’t have any desserts but I want to have a couple at...