Search results

Looking for current advice and opinions on Rotoflex. Ive searched through all the previous posts about them but nothing is very recent. Ive signed a lease for a second store slated to open in early summer this year. I currently run 2 Blodgett 1060’s and am very pleased with them but do tend to...

had a guy call in order a large veggie right before closing, then his wife (not knowing her husband already ordered) called and orders a medium half mushroom. the large veggie is sliding off the peel into the oven and she comes racing in to cancel the pizzas. we didnt make the half mush yet and...

so i just got totally chewed out because i dont take amex. she really took it personally!!! hey lady, they charge an obscene amout per transaction!! when i explain that to people they just dont get it. ive only had one customer not have another card. im just trying to keep my costs low here...

so ive been against doing slices for a while but am breaking down and doing them :x i was wondering how you guys hold the pies? just on a speed cart? or some sort of hot box? i have NO room for a hot box and just wanted to have them baked and cooled on a speed cart. im worried that even though...

ive been thinking about some marketing stuff and pens came to mind. anyone have custom logo pens, and if so, do your customers appreciate them? id like a relatively good quality pen that writes nice and people will keep. anybody have a good supplier? prices? there is a ups store down the street...

jsut wondering what everybody runs their deck ovens at. i run mine at 425* and kick it up a hair when its gets full. the reason i ask is that a new purveyor came to me today pushing grande, and he said when he had a shop, he ran it a 500* -550*!! any thoughts?