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I'm spending a fortune on Indeed to only get applicants who live over an hour away and have made their resumes with AI. Craigslist only turns up people looking to work under the table. Other job sites aren't producing applicants. Anybody using anything that works?

It looks like 2025 is going to be the year I get a new oven. I have a MM PS 350 (not a 360) with a brow hood. The 350 has served me well, but its performance is slowly degrading and I cannot get a consistent even bake no matter what parts I replace. I've increased gas pressure, had it cleaned...

Anybody using one of these Pizza Cube "robots" yet or has seen them in action? https://www.xrobotics.io/

A deli friend of mine swears by EZ Cater and some of my competitors use them. Do you have any experience with them? What should I know?

Domino’s has finally capitulated and will use UberEats. I’m sure they get a better deal then we would, but I still do not understand how you can make ANY money using them or how their pricing makes any sense at all. 6% commission on pickup - okay, fair enough. Marketing spend wisdom is that...

I have a MM 350. The wall side is baking lighter than the window side, which is counterintuitive. Do you have suggestions on how to address?

All right everybody! It’s a post-COVID and inflationary world and it seems like everything is on the table for change, including marketing. What do you consider to be your best use of marketing dollars? Since I’m asking, it’s only fair that I spill what I’m doing. The bulk of my money is spent...

Cheese and pepperoni prices are killing me. For cheese, as much as I hate to leave my beloved Grande, I have to consider it. The trick is that they subsidize my menu mailers. If I leave Grande, I have to start using MailShark or similar and they definitely cost more. So, I really need to see a...

I haven’t used a fryer since working at Arby’s in 1990. Are Pitco fryers still considered to be great? What about Henny Penny fryers? Drop in or pressure? Which products to push? Which to not waste my time on?

Prices have been steadily rising, but now the week-to-week jumps are getting ridiculous Pepperoni 33% in one week. Fry bags up 50% since last purchase (admittedly I only by these every two months) Overall, my total food cost jumped in 10% in one week. What are you guys seeing? I’ve started...

My place is a delco and I am evaluating add on items to my menu. Right now we have a slim menu of pizza, cheese bread, salad, and wings. Wings are bought pre-roasted and re-heated in the conveyor oven. Conventional wisdom says to keep the menu slim to reduce spoilage, paper costs, and labor...

After COVID, it has become difficult to find anyone to clean our oven it is a MM PS 350. I’m thinking about cleaning it myself. Everything seems pretty straight-forward, except the removal of the conveyor belt. Unlike the 360, which slides out and folds, the 350 requires the removal of the belt...

Chicken places in my area deliver through 3rd parties and it is a less than stellar experience. My pizzeria uses its own in-house drivers. If I served chicken of equal quality to “chicken only” stores, will the prospect of reliable and less expensive delivery outweigh the branding issue of...

Wing sales are going up for me. Hooray! I use Brakebush pre-cooked wings (non-breaded). I bake them to order from frozen in the pizza oven. It takes about 10 minutes. For Friday nights, I’m thinking about baking them from frozen in advance and keeping them in hot holding. Any advice on how to...

Now that many of the typical teenage summer jobs have been eliminated by COVID precautions, I have a lot of applicants to work in the kitchen, but I have almost none for delivery. What do you suggest for recruiting drivers?

I have a process for making dough. Maybe it is an old method, but it works for me. However, I’m always looking for better and faster methods. I see cross stacking mentioned often, but it just seems like a lot more work than what I do. I am more than willing to admit that I’m totally wrong...

Is anyone seeing an impact from problems at the meatpackers?

I am using Hearth Bake Disks in an MM350. 517F for 5 min 10 seconds. Dough is 62% hydration. No sugar, no eggs, some malted barley. When we first opened, pizzas came out on par with a deck oven, but the kitchen was 85 degrees. We have since reconfigured the HVAC and now the kitchen is a...

My walk in works great but the inside is speckled with rust. It is off right now during a renovation so I figure now is the best time to address it. CLR is not doing a great job. Should I paint it? White box it with FRP? Dry ice clean it? Is there some simple solution I don’t know about?

My architect has recommended these ceiling tiles. https://www.armstrongceilings.com/residential/en-us/suspended-ceiling-systems/smooth-look-ceiling-tiles/item/972.html They weigh about 2.7 lbs each. She advises the low weight tile for easy removal for cleaning. My builder recommends vinyl...