Search results

Hello all, been a LONG time since I’ve been on. Always wanted to retire to SoFlo for the weather (tired of winters). I’m 40 with 2 pretty successful locations in Philadelphia. Was in Ft Lauderdale for vacation in August & looked at some homes & it really sparked an interest to go sooner rather...

Does anyone have experience/tips on screening pies in advance of dinner rush? Currently we have 2 racks that hold 15 shells each and we stretch as we go. I’ve worked in pan pizza places where we sauced/cheesed 150 or so pies for the rush. I don’t want to sauce or cheese just stretch. I’m...

Opening 2nd location in philly, existing has 2 Lincoln double-stacked. Bake OK we do sheeted then screened pie on thin side. Been reading many posts on Q-Matic and conveyor vs deck bakes. Used to have decks, conveyors not same but MUCH easier to run. I’m leaning toward 2 Q55 ovens for new high...