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We’ve been using an AM Manufacturing r900 rounder for a very long time and it’s always removed a small piece of dough from each ball but I just chalked this up to the fact that the unit was worn out when we bought it… Yesterday I scooped up an essentially brand new unit in great shape...

I placed an order about 3 weeks ago for a single hearth bake disk to test out and it finally arrived today. Just wondering if this is a pretty standard thing for them? Seems pretty weird that they had to manufacture it to order. Figured they’d have at least one disk laying around somewhere… I...

I have an employee that has been increasingly claiming entirely too much for his tips. It’s starting to get out of control (pushing $40 an hour). I know this isn’t possible. I’ve been doing this a long time. They don’t make that much. How the hell do you go about handling that? It’s hard to...

Ok so I’ve been a deck guy on this forum for a while now, and I do love them very much so, but one of our locations just cannot keep up with the demand. We have two double stacks now with no room to add more. I think I’ve come to the crossroads that many ex-deck users have come to and I need...

I’m super tired of rebuilding sink faucets. They are always turned off with gorilla brute strength and open and closed hundreds of times a day so they don’t last at all. I’m lucky to see 3 months before I have to rebuild a faucet one way or another. I have a spare sink that isn’t actually...

What’s the secret to a fluffier/softer product in a deck oven? I’m not gonna lie, I love crazy bread style breadsticks but our recipe when baked in a deck oven is just too crispy. Tried it with air impingement and it was better… I’m really looking for that softness that soaks up dipping sauce...

I know that some (all?) of the big 3 have out of store pay rates for their drivers. I know that papa johns does it here and they pay minimum wage for in store and a lower rate while out of store on delivery. My point of sales system supports this, so it’s had me thinking for quite a while…...

What’s the minimum size batch you can make in a 60 quart mixer? I’ve made 10lb (flour weight) batches but I’d like to try smaller. I just don’t know how small you can go before you start to have trouble mixing. Of course I can use my smaller mixer, but I’m just curious.

Chargebacks are up a huge percentage. I’m talking hundreds of dollars a month! What gives? Everyone is claiming either “fraud” or “unauthorized transaction”. Are people starting to abuse the fact that they can just call their credit card company and essentially get a free meal/whatever? How can...

Working with very limited space and I’m curious if anyone keeps their flour in the walk in? I’ve seen videos I believe of toms place where they keep their flour sacks in the walk in. What should I look out for when doing this?

How do transfer all the “accounts” over to a different company? Anyone ever gone through this before? I’ll need to be able to tender someone’s gift card that they might have held on to for 3 years…

I’ve been wondering recently if our delivery radius is too big… Does anyone have a formula for calculating an efficient delivery radius? I’ve heard some people say things like “no more than 10 minutes round trip” or “One mile from the store” but it seems like that would be a huge difference from...

After years of debating deck vs conveyor I’ve decided to give the conveyor thing a shot. But how do you actually try before you buy? I’d hate to invest that kind of coin and be disappointed. I’ve heard about someone trailering ovens to you, but no clue if that guy still does that? I’d really...

Let’s here about what everyone does for raises. Monthly reviews? Things like that? I have got to put a system in place… I’m tired of people demanding a raise and then me overthinking it and then finally realizing most of the employees that ask haven’t gotten a raise in a while thus I end up...

I’ve had two Worm Gears completely strip out on my Hobart L800 in under a year. These gears are 400+ bucks and I really don’t want to replace a third one. Anyone have a clue what is causing this? I know they are made out of a softer metal and designed to be the failure point if something locks...

Anyone know if fibrament stones are comparable to OEM bakers pride stones? I notice they say their stones are either “cordierite” or “lightstone”, but I am unsure really what that results to in comparison. Anyone familiar with fibrament baking stones? They are a ton cheaper… George?

So, I’ve been wondering this for years as I sometimes (ok, a lot of times) feel that our prices have exceeded the average customers budget. We have been in business for going on 50 years serving deck oven pizza and full Italian cuisine Our town is lower middle classed. Thing is, we are a beach...

Anyone ever try a pizza prep table with drawers? Always thought about it but never actually used one before… Pros Cons?

Currently use aloha at both locations. I’ve sat down with revention, I like their product. Point of success seems ok as well, especially the price. I have a few questions though… Point of success: We are an established place, we do a pretty tremendous amount of business during the summer time...

Didn’t want to higjack another thread that mentioned making their own ice cream… For the people who are making it, is it worth it? We’ve sold ice cream for about 6 years (on display) now and it’s become our best selling dessert. We have about 8 flavors that we keep in our display case. I’ve...