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Looking into purchasing a new machine. In the past had used the Robot Coupe 45RT Vertical Cutter. Loved the way it diced the cheese instead of shredding it – it spreads easier and doesn’t clump. Stopped using it in favor of the Cheese Hog. I don’t like the shredded product but its nice to just...

I have a large Fish oven in Southern California (LA area). The guys we were using are non-responsive and Fish Oven (the company) has not been able to offer support. Anyone have any recommendations?

We use it for deli meats, cheese and some vegetables. Durability and ease of cleaning is big. Specifically I am considering the HS6N-1 or HS6-1 (with removable knife). Is the $400 difference in the two worth the removable knife? The HS8 has an anodized exterior for a lot more. Worth...

We do batches with 50lb four bags and have been running into issues lately with lifting the bowls. Used to be we did batches when larger crews were on hand, but with our recent schedule change, some shifts are having a hard time lifting the bowls. Does anyone have any experience or...

I know there was a post a couple years ago regarding this, but I’m not finding it. Can anyone suggest a place to get Elo’s fixed? I’m in Southern California. Thanks!

Anyone know of companies that can go through the process for you? Kind of like a Legal Zoom type of thing.

Got a recipe that I like using olive oil and white vinegar. I felt the white was preferential to a red wine for broader appeal. Problem is trying to scale up the recipe from 3 cups to about a gallon or two. Anyone have some suggestions or recipes to use for reference?

Conceptually, I understand what a conveyor can do for an operation, but I wanted to get some feedback from those who went from a deck/s to conveyors. I am constantly reevaluating my operation to find ways to simplify things. Labor is always a tough variable, so anything I can do to make things...

Maybe I’ve missed something, but the only “cons” I’ve seen posted here are that you have to program it yourself, set up your own hardware and be your own tech support. I know there are options here but really, these are not “cons” to me. I need to purchase a new POS but do not wish to spend $15k...

Don’t like to say “nothing has changed” but obviously something has or I wouldn’t be having this problem. The conditions change a little bit as we go right now, but it started with underperforming dough, then black specs, and now we are having issues with a lot of pies sticking to the screens...

An article came out in the paper this week about our shop and we have just been going gang busters ever since. I didn’t even think people read newspapers anymore, let alone the “Life” section, but everywhere my wife or I go we have been getting feedback from it – school, my auto mechanic, little...

Looking at getting one of these. A Google search brings up Nemco’s 240V unit. Anyone use one of these or something similar? Any problems with the health department? Right now we use a soup warmer to “heat” noodles to order but would like to get this unit to cook and heat to order.

I am using Safari on a Mac and the past month or so I always have to login now. “keep me logged in” is always checked but it never works anymore. Anyone else having this problem? Happens on all my computers.

since no one has yet I thought I would start it this year . . . Being it on a Saturday last year I figured it would still be a decent day because after all, its still Saturday. We did about 70% of a normal Saturday which of course was worth it. Sales were steady from 11 am on for the whole day...

I started another direct mail advertising campaign about three weeks ago and its the worst return I’ve done by far. The offer and piece is basically the same as what I have done all year but the returns are dismal. This is the first time I’ve had my printer, Gotprint, do the mailing as well to...

We have been chopping our Roma tomatoes but have been considering going slices for the better presentation on pies. Suggestions?

I’m tired of dealing with customer service at RBS Link. From what I have read, Heartland seems to be a good choice. Does anyone have a contact or a recommendation? thanks!

We have been using a 60 qt Hobart but am looking to pick up a 80 qt Hobart to save labor when doing our batches. From what I “think” I have read, an 80 qt mixer will handle 50 lb bags of flour??? Just wanted to confirm before buying.

http://www.aclu.org/pizza/images/screen.swf seems to be the direction we are heading . . .

We are serving an upcoming fair and need a holding cabinet to use as a buffer to handle sudden surges in business. The cabinets I have looked at cost around $3700. I can pick up a proofer for about $1000 or less for a used one. Any reason why a proofer would not work?