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I use Heartland Mill. It’s expensive, but I’m very happy with it on all levels.

On the original topic: The dirty little secret that the big multinational agrochemical and agricultural biotechnology corporations don’t want you to know is that these types of skin allergies, gluten sensitivities and grain allergies were all but non-existent before they started genetically...

Yup. As frustrating as it can be, it’s the cost of doing business.

^^^This. That sounds spectacular.

Slicers tend to have set-point drift, especially with something like mozzarella, which has quite a bit of drag while slicing, and therefore needs quite a bit of pressure to slice. Take a slice of cheese and try to glide it across a stainless steel table and you’ll see what I mean. As the cheese...

Typically, part of the delivery charge goes to the store and part goes to the driver. For example, if there’s a $3 delivery charge, $1.50 may go to the store, and $1.50 to the driver. This is to help the store with the added costs of delivery, including the added labor, payroll taxes, the extra...

This is one of the things I have absolutely no patience with. These calls never come at 3:30 in the afternoon. It’s always when you’re either very busy, or short handed, or both. Fortunately, I have some employees that are incredibly patient with this kind of thing, so I usually just hand them...

That’s some bad juju.

Another option is to use cheese portioning cups-

I think the difference is in the oven type- with a conveyor oven, it’s easy enough to put the pan on the scale, tare, and just put the cheese on until the number on the display reaches the target amount. That doesn’t quite work if you’re using a deck oven… (a bit harder with a peel)

Legal extortion.

Would something like this work?

Ain’t it the truth. (the worst part is that some of that is actually calculated by the larger chains…) They usually think they’re being clever by asking for the discount before they place the order (which usually turns out to be 4 or 5 larges). I head it off at the pass by telling them “of...

Bad juju.

GotRocks is right. Do you weigh the cases coming in? If they’re slicing inaccurately, I wouldn’t trust their case weights, either. Moisture variances aren’t something that would suddenly change after 25 years. They’re feeding you a line of crap. Some bean counter decided that if the yield is...

As far as substitutions on specialty pizzas, I allow deletions (eg no onions) but I don’t allow additions, substitutions or halves with specialty pizzas. My team lets the customer know that if they don’t see what they want on the specialty menu, we’d be glad to make them a pizza from the regular...

If he’s the one collecting CAM fees, then it is his responsibility. I would spell that out for him in no uncertain terms. I would also start taking pictures for documentation. Use your phone so you have a time and date stamp. Otherwise, when push comes to shove, it’s your word against his...

Yup. I think the best option is just to build the fee into the menu pricing. I used averages, but looking back, I probably should’ve just added the straight up fee across the board, then any that pay with cash would just be “bonus”. I think Bodegahwy’s crystal ball is on the money…

Rather than going to the trouble and expense of fabricating a custom shelf, I would think an aluminum dunnage rack would be cheaper and probably work as well or better.

Yup. Phones may be heading towards obsolescence, but they’re not there yet.