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I just spent a bunch of money on a new Randell pizza prep table. Replaced a decent Continental unit. I am wondering if anyone found out a way to filter flour out to extend the lifespan of their table? I was thinking about putting an air filter in the door that you use to access the refrigeration...

We use a 60qt hobart to mix our sauce. The motor is going, Hobart says we have about 3-6 months before it needs to be replaced. We are opting to have it refurbished for a fraction of the cost of a used mixer or replacement motor. However, it will take 3 weeks to get the mixer back into action...

Does anyone know where to find out who is producing an item that a distributor is selling on their private label? I know there’s a way based on some of the numbers that they have to print on the box labels. I tried a cheese from a distributor and would like to know who is packing it and see...

Hi all! I am trying to start offering my customers frozen pizza this week. I’m having a hard time reducing the gum line. Here’s what I’m doing -stretch and dock dough -lightly brush with oil -sauce -bake for ~3 minutes at 500 F (in marsal deck oven) -Let cool for 15-20 min (should I go longer...

We current have 4 Marsal Deck ovens (ea holds 6 16inch pies) and we’re having a hard time meeting demand. We increase the wait times on the weekends, but sometimes the pizzas aren’t their best because the stones just lose too much heat. I’m looking for a conveyor oven that can bake a hard...

Our driver’s credit card tips and commission automatically get subtracted from their cash due at the end of their shift. Is this pretty standard or are others holding the tips/commission and putting them in the paycheck.

With cheese prices on the rise, we met with a rep from Saputo to see if their Gold label would work for us. We currently use 100% Grande (part skim), but with prices rising close to $3/lb we’re looking to cut it with something that won’t have too obvious an affect on taste and appearance. We...

I have 2 questions. First, does anyone use screens when cooking on their deck oven? Second, can you premake pies on the screen and put them in the oven when it gets busy? I’m trying to figure out Halloween. It just gets so crazy for 2 hours, it’s nearly impossible to keep up. I’m thinking about...

One of our locations is right night to a creek and we have a constant battle with flies an moths late after the sun goes down. We have a fly light w/ sticky pad that gets them all over night after we close, but still have a problem while we’re open. They’re attracted to the light of the store...

We currently use ADM’s “Gigantic” high gluten flour (14% protein, 14% moisture, 0.52% ash). I am looking for a comparable flour of similar or higher quality. I’m trying to find a company that will send a truckload directly to us to see if there are any savings in cutting out our distributor. ADM...

We are currently paying, $0.39 for 12 inch $0.48 for 16 inch $0.67 for 18 inch Is anyone paying less? or should I stop complaining about paying almost $0.50 for a lg box 🙂

I’m thinking about changing how we do our scheduling. We’ve been doing it the same way for decades and it’s worked well enough, but I feel like its something that causes some headaches that could be prevented. We operate on a fixed schedule, it remains the same until someone leaves and creates...

I am trying out a Univex pizza spinner next Monday at the Ferraro Foods show. Our Ferrero rep says that you don’t have to change anything in your dough recipe because the machine spins the dough on felt pads rather than pressing the dough like a typical pizza press. The spinning is meant to...

Does anyone have special seasonal menu items? I’ve been thinking about having some special pizzas and salads that utilize fresh ingredients based on the season. I know that plain cheese and pepperoni pay the bills but mixing things up sometimes is fun for us and the regulars 🙂 We’re looking at...

I’m looking to have a more specific method of running our deliveries to make things more efficient and to get the food out the door faster. Our way of running deliveries works great when we have veteran drivers that know the area really well, but it’s always a hassle for new drivers to figure...

We had a surprise 7 hour visit from the Pennsylvania Dept of Agriculture yesterday. The inspector wants us to have an FSMA (Food safety modernization act) food safety plan written within 30 days. Does anyone have one that they are willing to share? Specifically the preventive controls section...

We have multiple units and have been in business for 40 years. Up until now, we’ve always been able to promote from within. I’m not saying that times have changed that much, just that we’re having a drought of employees that aspire to make a career out of managing a location. Last month, I had a...

This is a long shot, but worth a try. The circuit board on our Hobart HF-190 mixer is starting to go (it only works intermittently). Hobart doesn’t make the part anymore and I can’t find it anywhere online. Does anyone have any parts for the HF-190 or an old HF-190 that they’re looking to get...

Does anyone here have any experience with franchising their business? I am looking to take our franchising to the next level. Currently, we have 2 corporate locations and 6 franchises. All of our franchises are owned by former employees that were looking for a way to make a better living for...

We’ve been trying to figure out how much dough and wings we’ll need on hand for the Super Bowl this Sunday. Usually, we’ll just use numbers from the past couple years to figure out a ball park of how much we’ll need. However, we’re in the Philly area and don’t have any idea how much busier it...