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When they installed my hoods, they did not put them out far enough in front of the ovens and we have always had issues of too much oven dust floating in the air and on surfaces throughout restaurant… Plus causing furnace filters needing changing 1x per week. Any recommendartions on a fix, apart...

Montague 24P2 Ovens for sale …great condition, pretty much totally rebuilt. $10K Kolpak Walk-In Cooler (7’9 x 9’8). Bought new, used for 1-year. Very Clean. $5k Jeff 330.419.4325

For those of you using gas deck ovens…do you leave them on at night? We are testing and love the fact that they are ready to go right away in the AM…and the stones are much cleaner. Aside from the obvious, more gas used, more wear & tear on the burners, Thermos, etc… would love to hear your...

For those you doing an 18" Pie, By-the-Slice, wondering if you do 4-cut or 6-cut. We started out doing a 4-cut 3-years ago and it’s always a “Wow” for new Guests. We charge $5 for Cheese and $.65 for toppings. I am really torn about going to a 6-cut and charging $4e. $24 per Pie vs $20 on the...

We have been in business for 3-years and I need help with Labor. We are a counter service model with 40-seats. We only use 3rd Party delivery. About 70% dine in. Limited menu, with only 18" Pies, Subs and salads. We use deck ovens and make dough/sauce daily. We average $12k-$15k per week. Open...

Do you cut your pies on wood peel, metal peel or in the box?

Here is a great link to all of the free online director sites that you should be listed… They are free and help greatly in web optimization.

Group, I am going to be asking a lot of questions about his industry, so I want to also share the knowledge I have harvested over the years. Pretty darn good in building sales, mapping customer journey and knowing what mediums to best meet your needs. There is no such thing a 1-medium of...

Hello, In the market for a new oven. I am going with a BP Y600. Does anybody know if the BL series is worth the extra $1,200? Thanks!

Bakers Pride Y600 Hobart 660 1-Phase

Hello, I am new to this forum, so hello to all! I am in the process of securing equipment for new Pizzeria. Concept will be a fast-casual, featuring NY Style pies. I have been in the restaurant Biz for 25-years, on the corporate side in Ops, Marketing and product innovation. I am in need of...