Search results

Hey Folks, I haven’t been around much, I just got through the Olympics here in Whistler while opening a new location in Vancouver, crazy busy. Anyhow, we have been cooking pizzas for 4 days now and training staff and the final product is coming out a little undercooked and a bit gummy. Our dough...

I’m almost done, got to fisnish the HTML menu and how I want it to look, make the VIP club registration work, do a final edit on content and re-touch some pics. The home page pasta pic will be a flash presentation of 7 images all about our food, just have to wait for that work to be done. I did...

We are going to start playing around and try using our Pan Dough for a thin crust base this week. We want to do one size only and offer it for slices as well. There is a market here for thin crust pizzas for delivery and in the high tourism seasons the Europeans always ask for it and in general...

Hey Folks, June 16th is my conversion date. Up here in the mountains we’ve been on propane but with the Olympics coming this winter, the good folks at the Olympic committee decided that Natural gas has to be implemented due to the big propane holding tanks being a terrorist risk for the games...

Any Canadians out there know of a good place to get neon or LED signs? Getting them custom made is too expensive

Well, I am now finally pumped to do my website. i got a photographer/ movie guy who will do shots and small movies for the flash intro, what do you guys think of different action shots and frames for the pizza? A shot of a slice being lifted from a pizza while the cheese strings along etc… A...

We dock our pan pizza with a docker before we sauce and cheese to get rid of the air pockets etc… We do have issues with air bubbles during baking mostly with our 1 or 2 topping pizzas even after docking and i think it is a result of the pizzas being pulled direct from the fridge per order. I am...

Hey Folks, Been in business for about 4 months now, and my little pizzeria/ rotisserie is doing well. I operate in Whistler, BC Canada, a ski resort that depends on tourism. I have lots of experience operating in the food and beverage sector here in my market and Febuary is showing a significant...

Were putting this creation on as the pizza of the month today, anyone have any feedback on potato pizzas, sales? Recipe? Customer feedback? The idea is to offer another vegy pizza and to use the potato as a meat subsitute, we already have the potatoes prepped for our ribs and rotisserie chicken...

Newbie to the pizza biz here and I’m wondering what other Canadian Operatoers are paying for there cheese? We locked in a price with Saputo brand “Stella” Part Skim 17% M.F. Mozzarella at $8.95/ KG or $4.06 per pound block. We locked in before the Price Increase notice and i quote " Our...

I’m finally putting my web plan on the design table and plan to implement the site in 2 months. I am going to set up online ordering just for the plain fact no other pizza shops offer the service here in my Canadian resort town. I don’t forecast huge results as in an online customer base but I...

I believe that I owe the think tank a brief story of my start up for all the help and amazing info I got here. I’m starting to feel comfortable enough in the pizza biz to almost start offering my 2 cents etc here on the board In a nut shell I opened Panoli’s Pizzeria & Rotisserie October...

Hey folks, Been off the board for awhile, busy setting up my new restaurant, opening October 01. Just got my branad new oven delivered tonight and the guy who tried to set it up had a problem with the bottom leg/casters where the wheels bolt into. The wholes didn’t line up where you fasten it...

Not sure if i’m spamming or not (not my intention) but i have 6 Posi Flex Touch Screens Wrok Stations with Windows XP instlled by Jiva Model: TP 5700/5800 and I only need 4 of them for my shop. Antony interested in the other 2?

i’m a Canadian eh and live and work in a resort town full of American visitors asking for American cheese in their subs and pizzas etc. What exactly is American cheese? I’m told it’s just Cheddar and i’m told it’s processeed cheese.

These menus are going into the phone book 4 weeks before we open. I created all artwork, branding, menus etc. myself. The prices are not included but a 14" hourse receipe pizza will be about $25 plus $2.50 for delivery. Our pizzas are gourmet using top notch ingredients. Focusing on value...

These menus are going into the phone book 4 weeks before we open. I created all artwork, branding, menus etc. myself. The prices are not included but a 14" pizza will be about $25 plus $2.50 for delivery. Our pizzas are gourmet using top notch ingredients. Focusing on value, service and high...

Hey folks, Still planning and setting up the new biz and want to say thanks for all the help the board has offered me to date. So, my lease has electricity included in the rent (beleive it or not) and Im thinking I would be stupid not to go for the electric ovens just for the huge saving alone...

Anyone know any secrets or effectivre tricks on how to stretch a round dough ball into a square for square pizzas? Also, is the main purpose of the covers for the square pizzas pans to save space in the fridge when stacking and proofing? My chef has no direct expeirence with sqaure pizzas and...

Anyone use this ovens and care to review them? There afordable and compact with an 18’ wide belt. I was checking out an Licolhn Impringer with a 32" wide belt (6 years old) at a pizza shop in Vancouver for 4500$ and they are replacing them with these Ultra Max ovens with a double stack, actually...