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This is just a brief note on the value of that one thing we can offer over any of the competition…SERVICE. 12:30PM on a Saturday afternoon, smack dab in the middle of lunch service and our XLT3255 decides to shut down. A quick check of the breaker box, a glance at the owners manuals, and a call...

OK, SPAM, the “you don’t want to know what’s in it” kind has a soft spot in my heart…guess as a child of the 60’s it was inbred. What I don’t like is SPAM that has been showing up on the Tank lately. Has some filter been changed up that all of a sudden is letting it through or is it just that...

I’m really trying to laugh with it…but following what was a fantastic December making a really nice 2011, and what is starting out to be a much much stronger January than I had expected, the only natural expectation was to come in this morning to find the pizza table had shucked it’s motor over...

We do a LOT of heavy hand-breading at our place and currently just manually filter out our oil…but it’s a pain and not the safest practice either. I know not everyone has fryers in their pizza operations, but for those that do, and use an electric pump/filter unit, can you share brands, and...

Just passing along what a great day we had at the Pub! Check out “Honor Flights” in your area if you aren’t familiar with the mission they do. This is a group that is devoted to making sure every WWII vet (and all Vets if suffering from a terminal illness) get a chance to make a trip to...

I’m certain this has been asked and answered, but I s*ck with the search feature evidently. We’re putting a portion control chart into effect (this time I mean it!), and am soliciting how ya’ll do multiple toppings, especially the meats. As in, with say a sausage and pepperoni pie would you...

As simple as the subject line says…but I’ve got one supplier still stuck over $39.00 a case for the “premium liner” lettuce heads, another who has been between $12 & $14 for the last 3 weeks. Same quality of product, but the higher rep swears he’s “legit”. No way. It’s not a situation of a ‘loss...

Hey Ron, just got a chance to read your PMQ Feature in the online magazine! WELL DONE! Now you need to get your local paper to pick up a story on one of their hometown hero’s being featured in a national magazine! One thing you forgot to mention…your generosity. Since you gave me the blessing...

Ok, so for those of you that do a dine-in like we do, how do you handle the folks that set up a reservation for say 15+, then surprise you when they come in hauling their own balloons and deserts? I’m all over the fence on this issue. We strive to be that “family friendly” place, we’re a full...

I feel like I’m on the top of the world! I’ve scored two HUGE orders just this week. One for 123 of our big grilled chicken salads, and another for 238 of our 16" extra pepperoni hand-tossed pizzas. We have to deliver the pizzas which we’re not normally into but we’ll make the exception…the...

I’ve tried to find something over on the POS roundtable forum without luck and will post there as well, but trying to get an answer yet tonight if possible. We’ve got several denominations of gift cards set up in our system and have zero issues with selling and activating them, however for some...

I’m still on the hunt for the perfect pepperoni. I suppose it’s going to be a lot like cheese when asking folks to share what their “favorite” is, but I’m still going to ask. I’d love to find that tasty, peppery, garlicky, not too salty, brand to finish off our pizza. Another food show coming...

I ran across an ad in the current online copy of PMQ for the “VITO” oil filtration system for fryers. We just so happen to be considering the purchase of a filter to help extend the life of our oil and the taste of our finished foods. I’ve checked out their website, the price although high isn’t...

Sorry if it’s been hit on before, I usually have little success with searching for a topic for some reason. Would ya’ll mind sharing how your store your salads? I know…dumb question but we’re starting to get a VERY short hold time of our hand-torn (iceberg-romaine-spring mix blend) salads once...

If you get a moment today, say a quick prayer for me or heck, just wish us luck! After over a year of working on this project our door is opening tomorrow morning for lunch!

After what seems years of planning and plotting we’re finally in the process of building out our restaurant. We’re moving “all in” and taking over a location which had a 20+ year successful run as a small town sports bar, but failed when that ownership sold to a couple who frankly seem like they...

Looking to purchase our ice machine and wondered what I need to know. I’m looking at a Scotsman SCOI0303, “undercounter” unit v. their std. upright SCOI7330. They are within 50lbs. of daily production capacity, yet the upright is nearly $500 higher after you factor in the bin. What am I missing...

Question for those that are baking their own sub rolls. Do you get a nice shaped roll just proofing and baking on a std. sheet, or do I need to consider buying some sub roll pans to help form the roll? We’ll use a XLT conveyor to bake in…and hints?? Haven’t got up and running yet so I can’t...

After 4 years of trying to schedule it in I’m finally making my way to Tom and Jeff’s “Pizza Production Technology” course at AIB or as I call it, “Pizza Camp” this coming week. Anyone else from the board making their pilgrimage?

We have a decision to make in the next couple of weeks on how to hold and cool our kegs. We’re planning on offering 6-8 craft brews from tap, and then back them up with bottles of the “regular” stuff. The location we’re coming in to has no draft service currently and I’m exploring all options...