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It looks like I might be in for the ride of my life and actually opening a full-service restaurant. The stars aren’t in alignment yet, but they appear to be moving closer to the alignment I need :). Of course, I looked here for POS suggestions, but being a software support guy by trade, I had...

I tried searching and came up with cost plus, interchange fees, etc. I’m mostly trying to figure out what percentage of each credit card transaction will be taken by any given processor. I’m also open to suggestions on who to use.

This came from “This New House”, where they were talking about wood pellets as a clean-burning fuel. They listed these numbers as “Average cost per million BTUs”. I was quite surprised! Natural Gas $8.62 Wood Pellets $14.76 Heating oil $21.61 Propane $21.83 Electricity $31.37 I have no idea of...

Back in a recent topic, old Brad couldn’t keep his two cents out of the conversation about why we rise, punch, rise. He recommended a book “On Food and Cooking” by Harold McGee. I found it to be quite reasonable ($25 for a new hardcover), so I ordered it. I’ve been reading it and reading it and...

I understand why we let dough rise. I also understand the flavor that yeast adds. However, I see a lot of recipes that call for allowing the dough to rise, deflate it, let it rise again, and sometimes even deflate and then do a third rise. What is the purpose of multiple risings?

Okay, it’s my name for them. They’re the dinner rolls where you put two small dough balls into the muffin tin, they expand and the top has a line down the middle where the two halves have joined together. These are the type of rolls served at Lambert’s Cafe, if you’ve ever been lucky enough to...

Can anyone lead me toward a direction on how to size a vent hood and make up air system?

Does anyone have a list of vendors that provide free or reduced price equipment? I know Coke does, but what about coffee, tea, refrigeration, dishwashing, etc?

I couldn’t tell you which network, but one of those national news programs after the local news did a story on a “gold mining” business in Quartzite. The guy sells all sorts of panning equipment and such. It was so interesting that you can tell how much I paid attention.

Anyone else get this in their inbox? I’m thinking someone went on an email harvest. There’s not many other logical places a restaurant equipment place would get my info (it’s PUBLIC, don’t get me wrong, I’m not suggesting the site got hacked or sold the info).

I’ve got a trip to Indy next week. Anyone around there?

Okay, so here’s my quick story. I’m in IT and make a very decent income. I quit my job a few weeks ago due to it being a hellish place to work. My new gig is in Dallas (we moved to Nashville FROM Dallas), and the wife isn’t keen on moving again. She actually finally bit on the idea of my pizza...

My home dough is growing to the appropriate size in about a day in the fridge. When I worked at PJs, it took 3-5 days to get to the correct size. Is this solely a function of yeast, whereas if I cut the amount in half, it would have a longer shelf life?

And how??? For instance, most of the chains I see are really just like the “big 3”. BJ’s is different (but also very, very regional and not a pizza joint only). I went to a Fox’s Pizza Den (not Scott’s) and wasn’t impressed in the least. Same stuff, different day. If you have a crust, sauce...

At PJs, the 14" outsold the 16" (and the other size, 10", I think) by a landslide. Someone here posted in another thread that their 16" outsold their others by a landslide. Do you “create” your most popular size by the advertising you do? If every special is a 16", I can see how you’d sell more...

I was looking for dough sheeters on ebay and found that they say a national chain has decided to use frozen dough and don’t need their sheeters anymore. Does anyone know which chain this might be? Seems extremely odd to me.

Here’s a thought I had today and I was curious to see if anyone has ever tried it. Problem: You get price breaks on quantity of coupons printed. However, you need an ‘urgency’ for a person to use the coupon. I know PJ’s has used “expires in two weeks” and used them for months on end. A savvy...

One of the things most of y’all (I don’t have a shop) don’t have is huge volume and multiple stores. You don’t have huge corporations with stores across the globe where each customer is just a (phone) number. You have to build customer loyalty. Obviously food that the customer enjoys is a...

RaymiR posted in another thread that he pounds his own out, etc. I need help badly (yes, this is for home use, but it’s gotta transfer well to commerical kitchens too, right). My wife makes horrible chicken. She buys the skinless boneless breasts, opens the package and tosses them in whatever...

We went on vacation recently and stopped at a chain store (I forget the name). The kid’s cup came with a package of animal crackers inside. That was pure genius, IMHO. The food wasn’t good at all, but that’s a whole other story. If you have kids, you already know that one of the biggest...