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Hey guys, I’m having trouble understanding my cc fees and such. I’m currently with MPS. An example of my last months statement showed: Deposit Totals : 36,740.60 Settlement/Discount: 889.77 Surcharges: 202.46 Other Fees: 66.96 Total Debited = $1159.19 This gives me a % of 3.15% This seems...

I just started shredding my own cheese. I used to use 100% grande wm mozz pre-shred bags and now shred their 100% wm bricks myself. After two batches I find two things…the cheese is a little finer than the pre shredded from Grande and my shred seems to clump together more (a little stickier)...

How do you keep the cheese from caking up in the jar and crusting onto the bottom inside of the cap?

Hey guys…I need a little guidance on a large order for this saturday. We don’t deliver (dine in-carryout only) so I’m not familiar with the technicalities of orders this size. I have a customer that is interested in getting 60 Large (14") pizzas, half of them cheese and half pepp for this...

I usually close on Sunday only and make my dough Saturday afternoons and it’s good on Mondays. I’ll be closing both Sunday and Monday this next week for the holiday and am looking for advice on how to adjust my yeast levels to slow down the fermentation by a day or so. Right now my yeast is set...

For those that use them, how are they implemented? Do you has any consequences or rewards for negative or positive feedback and if so after how many? Any thoughts you can share will be greatly appreciated.

I’m going through them rather quickly (have been buying a cheaper quality…so it’s expected) but am thinking of going with a much more expensive wheel cutter. When they dull how do you sharpen them?

I have a steak Philly sub on my menu that sells pretty well, but I’ve had a few ppl comment on how the steak is bland. All I have in the kitchen are my ovens, so I just cook the raw, sliced steak on pizza pans in the oven in the mornings and then portion them to order before refrigeration. Right...

Using All Trumps: 62% H2O at 60 degrees (198.4 oz), 1% oil (3.2 oz), 1.75% salt(5.6 oz), 1% sugar(3.2 oz), .5% IDY (.55 oz). Mixed according to instructions in recipe bank for New York Style. At 8 minutes, dough was very tacky…a lot would stick to fingers and would tear. At 10 and 12 minutes...

Does anyone have a link or know the brand of a round, 16" wooden pizza server? It’ basically looks like a wooden peel (without the taper) that is used to cut the pie on and serve it on. The ones I"ve seen have a short handle for the server to hold onto as well. I’ve looked extensively online...

I’m searching for something nice looking but unbreakable and haven’t had much success from searching the web. What type of dinnerware (dinner plates and salad bowls) do you use? Thanks in advance if anyone can post brand names or something to help.

Please take a look at the simple daigram I made and tell me if this will work. The main question I have is pertaining to the kitchen prep ticket. I want both station computers to be able to send items to the kitchen prep ticket printer but not sure if I can connect them both directly to the...

My seating capacity will be 118. Is there a guide to how many plates, silverware, etc I’ll need per person? I’m sure it depends on how many times I’ll need to wash them during the course of the day but I’m looking for some rough figures. Any one have any input?

I’m trying to figure out what kind of music system to put in my store. I’ve narrowed it down to two options: Satellite radio such as Sirius and the Muzak CD system. I think I’m leaning more towards the Sirius option but am not real sure on equipment needed for it to work with my current cd/radio...

Hey guys, I currently have a two terminal system using two Epson TM-T88III receipt printers. Im trying to decide on the right cash drawer for these terminals but cant make heads or tails from the different brands out there. Can anyone who uses Point of Success in their operation tell me what...

We have a decent dine in crowd (we can seat about 50 not including the bar) and a good portion of the customers we get are families with children who order our child size cheese or pepp. pizza. I’ve been toying with the idea of offering the kids a chance to “make their own” pizza at their...

Is Full Red a ready to go pizza sauce, whereas you only need to add your own spices and it’s all set?

Which Hobart model is the most commonly used (60 QT.), the HL600 or the HL6621? The only difference I see is the number of speeds and attachments? I didnt even know there were two types…which one do you use?

Hello all, I am about to start shopping the food distribution market to look for a distributor. In doing so, since I have no experience in dealing directly with them, I am looking for a few helpful hints and tips that I can use to my advantage, or even just words of advice or caution when...

Due to space constraints, the Y600’s are out of the question…we just don’t have the needed width to fit these in. An alternate would be to go with the stubby series; http://www.bakerspride.com/specs/SDECK-STUBBY-07-05.pdf. Has anyone used these and if so can you share your experiences with...