Search results

We have held off on the trend as long as we could be it seems the hot honey trend isn't disappearing anytime soon. So my question if: for the shops that carry the hot honey, do you just give it away if they ask for some? Do you consider it a topping and it it to your menu with the other...

We have been toying around with the skillet pizza idea. I know there are a ton of low carb customers at our location and so many places are doing this. Is it just a matter of finding a good skillet to hold the toppings and mix it all together with pizza sauce, cover with cheese and bake? Does...

I searched in the archives and didn’t see any recent posts, like in years, so I am asking once again. What is everyone paying and is this a good offer I have been presented…currently on a 4 tier cost structure. I get this is not ideal. So I was approaced by my POS, TouchBistro, to quote the...

For all that have chicken for a pizza topping how are you doing it? We currently use chucks 10-20 grams (it’s what we use for our boneless bites) and season with salt and pepper and bake in oven and then send it through the robot coupe when cooled. I think it comes out mediocre at best. Just...

Just curious what everyone else measures their cheese by. I watched a webinar that said grams should be used not oz as a half ounce over in a high volume shop can be a significant amount. I know its petty but What do y’all use? We use oz now but I not sure how the switchover would go.

Forgive me if not allowed but one of the stores in our strip mall is a cookie/ice cream shop. We get along very well and their provider accidentally delivered 40# of tart cherries instead of their normal cherries. With their franchise they can’t use them so she gave them to us. Now I have to...

We just moved locations and are considering going back to box toppers to try and get some more repeat business from the new customers we are capturing. Or regulars moved along with us but want to get the new customers in some more. I searched for this subject and the most recent topic was from...

Also we use these dough trays for our dough. Looking to get undercounter refrigeration to hold these for our stretch table. Is there anything like that or do we have to look at changing dough storage trays? Thanks!

This is how we hold our small ware for the kitchen (no knives). I’m looking for a better idea than this mess. How do you hold yours?

We have a set of double stack Blodgett 1000S ovens for sale. They work great. Only two issues. One oven has one broken brick and one oven is missing door hinges. Still fully operational. We just upgraded to a new PizzaMaster oven today. Don’t really want to scrap them. Hoping to sell to someone...

Before you jump on me…I searched and the last post about PizzaMaster ovens was 11/2019! So anyone out there using these ovens? We are on a new oven research endeavor right now. Looked into the WP Matador but the oven openings are only 5.25” so they are out. So any PizzaMaster oven user out...

Ok we have customers begging for heart shaped pizzas. Myself and my kitchen have fought it for years. BUT How hard are they to make? Is it really as simple as cutting off a bit of dough? So all those that do it for 2/14 is it hard? Is worth it? How do you do it? Does it slow down the kitchen...

I want to attempt a Detroit Style Pizza and the dough recipe calls for IDY but we have a lot of ADY from when covid was here and we were having a hard time getting our fresh yeast. So if the poolish call for 1 gram IDY can I use ADY and if so is there a conversion or gram/ounce for gram/ounce...

Posted once before but want to try one more time: So for 20 year we have used our trusty Blodgett 1000S deck oven. Still work ok but we are constantly replacing parts now. Considering one of these: https://www.wpbakerygroupusa.com/ovens/matador-store-instore-baking-oven/

We are busier than ever right now but I can’t seem to find any employees to hire. I have a core staff in the kitchen that are pulling 6 days a week and 40-50 hours a week. They were ok with it for a while but they are worn out. I have tried everything I feel like. Craigslist, Facebook jobs...

So for 20 year we have used our trusty Blodgett 1000S deck oven. Still work ok but we are constantly replacing parts now. Considering one of these: https://www.wpbakerygroupusa.com/ovens/matador-store-instore-baking-oven/ More deck space which is desperately needed plus the flexibility with...

We have a rather busy patio during the summer months, Our GM, and us, want it to be busier and she thought about having a dog menu for food for dogs. We have already thought of chicken and rice, veg and rice and frozen peanut butter bites. We were wondering if anyone else on here does that and...

We have a 6 station point of sale system for sale. Also have a server to go with it. All stations have 15” or 17” ELO touchscreens. All stations have EMV chip readers. 5 stations have epson thermal printers and last station has an epson kitchen printer. Keyboards and mouse for each station as...

Does anyone use a kitchen test before allowing their cooks on the line? I remember doing it at a couple chains I have worked for in the past. I want to use one to see if my cooks are at least trying to learn something after being hired prior to getting on the line for training… Anyone have one...

Does anyone use a kitchen test before allowing their cooks on the line? I remember doing it at a couple chains I have worked for in the past. I want to use one to see if my cooks are at least trying to learn something after being hired prior to getting on the line for training… Anyone have one...