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Hello, I have a Hobart P660 mixer and this week the mixer started moving extremely slow and I could slow the agitator down by holding it. Had a Hobart Tech come out and he told me the parts needed are obsolete and that the mixer is toast. Had to do with gears and screws in the upper gear...

What kind of hourly labor rates are your fast-casual pizzerias running? Please specify if calculated on gross or net sales.

Anyone doing a NY Style Pie and Slices switch from Deck oven to conveyor in the past few years? Would love to hear if your feedback. Glad you did? Wish you didn’t? I hate the thought of losing the authenticity of a deck oven, but labor and shrinking margins have me considering the change…

I have a complete POS System, looking to sell. Currently has Point-of-Success software, but you can load your own Wiindows-based software. 2 Wall Mount Touch Screens 3-Coutnertop Touch Screens Box Label Printer 3 Thermal Printers 2-Line Caller ID Box 2 Veriphone Credit Card Readers Make me an...

Very nice and great working Montague 24P-2 Deck Ovens (Top & Bottom) for sale. Asking $15K, but make me an offer. Local pickup only.

I have Windows-Based POS System for sale. We were running Point-of-Success, but that can be wiped and install whatever software you like. System Includes: 3 Dell All-In-One Touch Screen Wall Mount Terminals 3 Dell All-in-One Touch Screen Counter Top Terminals 3 Thermal Printers 1 Box Label...

Hello, Q1: We have never used dried oregano or for that matter any oregano in our sauce. I have always felt the missing ingredient would help our sauce immensely, but was told years ago that dried oregano is what gives you the feeling of acid-flex or “pizza-gut”. I’ve tried it in our sauce and...

Hello, Is anybody using a Hobart Pelican Head to slice their veggies? We only need to slice Green Peppers and Onions, but tired of no consistency in size and cant find a good manual slicer that lasts for more that a month. We have a Hobart 660, so if the Pelican Head works, that would be great!

Hello, Has anybody used/own this dough press? Any feedback? https://pizzaequipmentpros.com/cuppone-pizzaform/

Hello, Does anybody have experience using an automatic dough ball roller? Looks like a good investment that will pay for itself over time, but wondering about the quality of dough balls and any other pros/cons??? Thanks!

I greatly miss my conversations with Tom Lehmann. Tom flew up to my town and helped my developed my recipees and set me us for success. All too often I wish I could call Tom just to talk.

Hello, I just received my 2020/2021 Non-Owned Delivery Insurance and it is $6,500 for the year. This is CRAZY, being we only do about $40K annual from delivery…only deliver 4-miles and don’t deliver after 9pm. We are in a small town in Ohio. Curious, what are others paying for like Delivery...

Used for 1-Year. Like New! $4,500 Kolpak 8x10 7’6 Indoor walk-in cooler. A top-mounted, 3/4 hp refrigeration system fits flush to the interior cavity, giving you 100% usable interior space. Its self-contained design with automatic condensate evaporator doesn’t require any plumbing, and it...

$10k.

Hello, Is anybody aware of an app/software in which our shop/driver can use to route multiple deliveries during 1-dispatch? Looking for a simple tool that will show the drivers which order to take 1st, 2nd, 3rd, etc…based on the best route via mapping tool. Obviously promise times will also...

So, I am still a newbie in regards to ownership. 5-years in and our shop doing well…thank God! So, here is my question…On a slow night when labor is creeping up and you are just ready to go home after a 13-hour day…is it OK to close early? It’s AMAZING how mad people get when you do and the 1st...

Hello, Curious if anybody believes there is a benefit and/or Health Department concern with leaving Red Sauce out at room temp. We currently keep our in the pizza prep table…but I keep seeing more & more shops keeping it out. Is there a benefit? Sure would be nice to have more space for 1/4 &...

We charge customers for extra sides of salad dressing, buffalo sauce, etc. My philosophy, which may or may not be right is that I build menu pricing off of food and paper costs…so if somebody wants extra…they pay for extra…same as I do. Curious how others handle such requests? Some customers...

I am considering no longer taking orders over the phone and directing all takeout and delivery to online. We recently switched to ChowNow and love it! Online orders are up 40%… with and $8 check average increase. My thoughts: Every order will be right, because the customer is always right and...

Any Operators using Toast POS, in a fast-casual Pizzeria? We are currently using Point-of-Success and it’s just time for a more stable system. I have had a demo with Toast and looks great on the sales reps laptop… but hoping to learn more of how it handles real day-2-day operations, inventory...