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With the weather turning colder, I’d like to add chili to my menu. I think it would be great on fries, nachos or our big baked potatoes, or just by itself. I was wondering if anyone would share their recipe or recommend a brand that is really good. I like the Wolf brand chili, but none of my...

I have expanded our menu to include some BBQ items. Sales are fantastic but customers are really wanting french fries as a side. I would really like to stay away from a conventional fryer. Would love some input from anyone who uses greaseless fryers!

My only competitor sells a bundle and calls it the “Party Pack”. Everybody is asking me when I’m going to sell a “party pack” like them. I’m ready to sell one, but I need a name! I’ve asked everyone I know and even posted a contest on facebook but nobody has come up with a good name for it. I...

Some of you may remember me. I’ve posted several questions this year about opening my own place. Well…I’m 2 months behind schedule but I’m almost there! All that is really left to do is hire workers, order food and unlock the door. The place looks great, all my food is awesome and the community...

I’ve looked at some POS systems and I’m leaning towards Square. I like the interface, not having a contract and being able to run reports. Plus I’ve already got an iPad and the stand/cash drawer/printer would only cost about $450.

I’m so excited…and nervous! It’s coming on 3 pallets, 1600lbs total. Any tips on what to check before the delivery guy leaves? Any tips on getting it IN the door and set up? LOL

Paper plate? Single slice holder? Pizza slice clamshell box? Is it better to have the slices pre-packaged in the warmer or have the whole pizza and the customer select what slice they want?

I’ve been ordering equipment all week. It’s so exciting and stressful at the same time! LOL I’ve decided on a Somerset double pass dough sheeter, but I need to choose metal or plastic rollers? Opinions?

I’ve read several posts talking about BTU’s for gas ovens. How does that convert to watts for electric? Is a 12,000 watt deck oven that is 36x57 any hotter than a 8,000 watt oven that is 36x42? Someone please explain this to me!

Few questions…is it better to buy one with attached drainboards? Or no drainboards and use a dishtable? I don’t see how a 12" drainboard is gonna be very helpful when there are a ton of pans, dishes and utensils to wash. Can I put shelves next to the sink instead of a drainboard? What are ya’ll...

A low price would be great, but I’m more concerned with how they taste. Since I’m not putting in a fryer, I need to go the bakeable route…any opinions?

Which one do you prefer? I know I’d love to save a couple thousand and buy cheap “silver” pans…but I really dont want to worry about spending days and days seasoning them and still having pizzas stick 🙂 Edited to add a question about thin crust pans. I’m used to using the “cutter” or “car” pans...

So I’m looking at mixers today. Is a 1.5 HP Hobart that much better than a 2HP off brand? I don’t understand the huge price difference!

Construction is well under way so it’s time to start buying equipment! I’ve been looking at refrigerated prep tables all weekend and I have an odd question. I’ve noticed the pizza ones usually have a 19" wide cutting board, I’m 5’5" and wondering if I will even be able to reach to the bottom of...

I need to figure out what I want to do for my counter facing and countertop! One day I want brick facing with a wood top…next day I want vertical wood planks with a fake granite top…next day it’s horizontal wood planks with a solid grey top. Help! I need to see some pics!

I would love to have a baked tater on my menu. In my area they are very popular, people drive 30 mins to get one! My first problem…I hate them. So I’m hoping y’all can give give me some tips/ideas on how to cook them. Microwave? In the oven? Both? How long does it take to cook? Are they good...

Construction will be starting in 2 weeks! I’m having a hard time deciding on flooring for the dining area. Our location is concrete slab, they need a little patching and a lot of sanding. I’ve talked to 3 different floor guys and they are all trying to talk me into things that cost $3-5 a sq...

I’m looking to buy as much equipment used as I can, if anyone has any of these items for sale, please let me know! I’m in the middle Tenn area. Marsal Electric single phase oven (42-57" decks), 30qt mixer, 15-20" double pass dough sheeter, 5-8ft refrigerated prep table. I need everything else as...

Hi! I’ve been lurking for awhile and thought it was finally time to post! I’m opening up in Sept and doing equipment research. I’ve got my heart set on Marsal EDO ovens. I’m pretty sure I’ll be buying new because I havent seen used ones the last month I’ve been looking. I’m thinking thats a good...