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Does anyone have a coca cola freestyle machine in their restaurant? If so, what are your thoughts about having it?

Our week ends on Tuesday so we inventory after close every week. We weigh all meats and cheese. All produce is either counted or weighed depending on how it is purchased. Everything else in the store is counted. Anything that is opened is individually counted. We estimate the soda left in the...

I believe most fryer companies do not recommend boiling. We stopped in the early 90’s when Henny Penny, Frymaster & Winston expressed the dangers of it. Boiling isn’t necessary, a good degreaser, green scratch pad and a hose will do as good a job w/out ever having to worry about boil over. And a...

For you guys with fryers out there, as you probably already know, shortening isn’t cheap. Might even be one of your more costly items. How often do you filter? Never, weekly, daily, multiple times throughout the day? Also, do you polish your shortening (use a filter agent such as Magnesol) and...

Good comment. But remember, in your segment, many questions will seem basic. As I read through the posts, many questions that are not necessarily pizza related, wings, sandwiches, slicers, fryers etc… seem very basic to me. Pizza and its immediate surroundings are new to me. That’s all. I want...

I’m looking at a location with strong lunch possibilities. Meaning I need to get the pizza’s out quick. No slices. I’d like to do pizza’s that are a mix of California style (lightly sweet, tasty crust) and Italian style. Is this a bad or good combo? What kind of oven should I be looking at that...

No worries George, I greatly appreciate your wisdom and advice. Thanks

For the above reason and aesthetics. I’ve always liked the way a marble prep area looked. What is your recomendation George?

Anyone not delivering closed on Sundays and what are your thoughts on this? I could see delivery being decent with football and all but otherwise?

Have you ever added marble to an existing coldtable? If so, how did it turn out?

Good thoughts on the ventilation, I’m still working with the city on it. Menu will be pretty simple, will only bake pizza in the oven. A very nice shared restroom with a next door upscale photo studio, so not included in the sq footage, also there is a 11X12’ separate storage space and a small 3...

I’m looking at a small, 1,000 sq ft corner location in an older, down town setting. Will probably open doing sit down, carryout and catering only (I haven’t made up my mind completely on delivery). The location used to be an ice cream shop (no hoods) across the street from a busy bar/grill. The...

Anyone not use iceberg lettuce in their salads? If so, what do you use and why?

What is the most interesting/different topping you put on your pizza that sells better than you ever expected?

How many registers/terminals do you have and what did it run you?

Who makes the best delivery bags out there?

I’m a very curious and competitive restaurant guy. But, not only competitive in the traditional sense, yes sales are important. But to me, putting the best product out for my customers is imperative. The sales will follow. How many of you have the best pizza in your trade area? Bar none, no one...

Does anyone not deliver or have a minimum for delivery. Please explain your reasoning.

What time do you open and how much earlier do you or your 1st person go in to prep?

Do you close on a particular day of the week? If so, what day and why? Also, are you closed any holidays or other days of the year?