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Anything new on standard 18" X 26" X 3" boxes? We need to buy quite a few replacements and wondered if you might have suggestions for good boxes at good prices. Thanks,

We usually replace our deep fryer oil twice each week … it’s a 40 pound floor model, and we deep fry several products, but mostly lots of house-made fries. We’ve never used an antioxidant oil stabelizer, like Myroil Frypowder to extend the useful life of our vegetable oil, but it is something we...

We recently purchased a new commercial deep fryer. It’s stainless steel, but the manufacturer has coated the oil well with some kind of enamel (?) or something that can’t be removed (we tried, and it’s on there to stay). That coating attracts food particles, almost “welds” them to the sides, and...

I haven’t researched the past threads here, but is there practical experience to support either gas or electric as being more economical, relative to pizza ovens? I raise the question only because I was intrigued by the Pizzamaster ovens suggested by Souspiazziolo in a previous thread. The...

Back in early 2010 my son posted several question on the TT, asking for advice and opinions for his new pizza restaurant venture in Baltimore. Many of you responded with valuable advice about oven types, dough recipes, etc and he has always appreciated that help and feedback. He’s asked that I...

There are bad guys out there. I just got an email that used my username from here on the Think Tank, offering to let me use a new forum. I would use my existing username, and simply provide a new password. I’m sure the intent was to invade my hard drive to find anything that could be used to...

I’m looking for some technical advice. In beginning a new space buildout, are there any special, or additional, requirements for the electrical wiring or systems to accommodate LED or CFL bulbs … particularly to provide for dimming at will? I would hate to complete the new space and then learn...

Although I’m aware of different yeast types and sources (one recent poster here is using a European yeast), I’ve never experimented with several different types or sources, but instead decided not to “reinvent the wheel”. My question is if different yeasts vary the taste of a baked dough? Or is...

We’re considering buying whole pepperoni, sopressota, panchetta,etc. and slicing in-house to reduce cost…and your advice would be helpful. Maybe those of you who now slice your own cured meats could give us a review of the machine that you now use or machines that didn’t work out in the past. We...

Looking for a replacement motor for a Hobart M802, 80 quart mixer. Must be single phase and at least 2 horsepower…used, rebuilt, whatever. Call 301-933-7373 Thanks.

I’m currently looking for some kitchen equipment and would appreciate it if someone would describe the differences between “reconditioned” and “refurbished” equipment. I have read that refurbished equipment is usually higher priced, but I would like to know the reasoning. This question became...

My son’s bar and pizzeria has been nominated as one of 5 bars for the best bar in the entire state. We would be appreciative if you would use the link below to vote for Johnny Rad’s Pizzeria Tavern for the best bar in Maryland. The ballot for “dinning public voting” is the one to use. Thank you...

Long story, but after searching for 2 hours I’m having little luck in finding an owners forum (like our Think Tank) for bowling center owners. Anyone know of one? Thanks.

Anyone at TT had experience with using the “rewards” marketing companies like IDINE? They recently contacted my son to become affiliated with them. The way they explain it (I did a little research online too) is that they will market your business to their membership ( claimed to be like 3...

According to a Washington Post article this morning, the Federal Reserve has proposed LOWERING the interchange fee to a capped 12 cents for Debit Card transactions for large bank issuers (banks under $10 billion excluded). The average retailer paid a fee for this type of transaction last year of...

I am shopping for a couple of books to assist my son in using the myriad operating reports that he gets from his accounting people, his point of sale system,etc. I have read that the National Restaurant Assoc assembles data for various restaurant types and sizes for comparative analysis, but I...