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Bobes and others: population is 25k…sorry I’m sure this shines a different light on it, also, there are 5 “middle of the road hotel/motels” days inn, comfort inn, etc, within a half mile.

Nick: based on your location, have you ever tried Supermarket Equipment Resale? www.serinc.com They are a massive player in Rutledge GA, with lots of used stuff, about 40 minutes east of Atlanta. They periodically have auctions at liquidated restaurants, and have very large auctions at their...

How important is location when it comes to a Delco with 6 tables. I have an opportunity to go into a location which is in a strip center (perpendicular to the main road) and “slightly” visible. Per the landlord, I would be able to get small signage on the marquee out front be very aggressive...

Paul…what type of pie/crust do you bake in your lincolns? and are you familiar with the impinger 2 with the 18" belt? (my vent hood will only cover 50" total depth) I believe its a 1132 or 1160. also we do a lot of slices, can you repeatidly open the door or do you need an oven with a window to...

I just ordered Point of Success, does anyone have recommendations on which receipt or label printers to buy…and any good sources where I can get them used other than e-bay also, any feedback or tips on getting the menu set-up and getting the whole thing up and running… thanks

Re: I did the Test with “Big 3” oven…deck vs. c I’ve read a lot of the “press” about the Lincoln FAST BAKE, and Tom speaks very highly of it…but it cost a Big Number $$$$. I’m a small operator seekin a second location (delco) with a limitged budget. Is there that big a difference in the “BAKE”...

wow…mine were “slimy” this week also…first time in a year Slice

We have never sent out any flyers/direct mail pieces and would like to do so. We’re fast casual with delco. I would like to increase the delco as it is a small part of our business. I went on Melissadata and did a little research. Does anyone have recommendations on the following: do you choose...

Re: I did the Test with “Big 3” oven…deck vs. c Tom…or anyone what is a “pizza bone” or hare edge…I’m new to the game…

Re: I did the Test with “Big 3” oven…deck vs. c Steve…thanks for the info…

I have been “wrastling” with a decision as to try a conveyor oven in a new delco, vs. using what we currently use (BP Y602) at our dine-in/delco, for baking NY style pies. Knowing I will be split between 2 locations I would prefer not to always need a “seasoned” pizza man/men working the deck if...

would there be any difference in the finished product using a Lincoln impinger II gas vs. electric. I know you had told me there would be difference in a deck oven, but how about in a conveyor… we do NY style thanks

I finally registered and got “in the game” after several weeks of reading literally hundreds of threads. This is great info for a greenhorn who just got in the bus last fall. Everyone has been so helpfull in answering several of my topics…while I was “flying under the radar” as a guest. I look...