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Fellas, forgive me if i’m being naive but I can’t see how Fort lauderdale area is more than dangerous than Philadelphia. I did drive around a considerable area, not just downtown but all of the outlying areas. Couple spots were a little shady but overall MUCH improved over areas I’m in now. Are...

Hello all, been a LONG time since I’ve been on. Always wanted to retire to SoFlo for the weather (tired of winters). I’m 40 with 2 pretty successful locations in Philadelphia. Was in Ft Lauderdale for vacation in August & looked at some homes & it really sparked an interest to go sooner rather...

I wear shoesforcrews.com . $35-$50, not exactly running shoes, but my feet don’t move on a slippery floor. I highly recommend and I’m thinking of making them mandatory. Need 2 pairs per year.

Snowman, 2nd store opens in 2 mos. I’ve been playing with Rotoflex so I have an idea on how much work will be involved with it. Existing store has double stack conveyors, almost idiot proof. They’re much more efficient & we often put drivers in “the corner” to cut pies when we’re busy. You’ve...

They’re hard to find used. try rick eller at 1-800-hot oven. I bought mine used (3 yrs old) 2 yrs ago for 16k but rented truck drove to buffalo from philly, stored it and paid big $ to rick to install, oh yeah needed $800 for 4 new stones too. all said and done about 23K total. new they’re close...

I have a Somerset with synthetic(plastic) rollers. Never used ss ones but I’m curious as mine have some wear from few years of pretty heavy use. still sheets fine though. somerset claims you don’t need flour to sheet with synthetic, I strongly disagree. I would also think ss rollers need a...

If you 55 gallon drums for your used fryer oil, I’d put it in there. It gets recycled and they’ll filter out water etc.

I’m at 14

I have double stack of Liincoln conveyors and I’m opening(8 weeks or so) 2nd place w/Rotoflex. Been playing with it and for me , bake is WAY better than conveyors. I have my conveyors set at 6 min. bake at 490 thin crust NY style. We sell alot of pies but it to me bake doesn’t compare. I’m...

We use impact usa. Nice stuff and fair pricing

I had a hard time looking away from that spiderman dance, I scared myself.

guy sounds like a weirdo, I’d treat’em like poison ivy. I’d keep taking his $$$ though.

goomba, we’re in same general market. I just raised prices across the board. 16 inch 8.50 12 inch 5.75. I don’t do much discounting, Free 2 liter w/2 large. At my prices I don’t need to discount but at lunch we do alot of 5.50 lunch specls. Chst w/chips & 16oz fountain- 12 inch pie w/16oz etc...

We use thermal at counter for receipts & routing and regular paper in kitchen. Slower yes, but noisy I like & doesn’t get messed up. We use 1 at make table and send down when done, and one on grill side. Our kitchen isn’t huge so it works well. Thermal’s speed is great though, you can find...

famous, glad to hear your an Eagles fan. We have some of , if not the most dedicated fans in the league.I’ve been saying this for too long, but this may be our year-Healthy Mcnabb and nice Free agent pick-ups(Takeo Spikes&Kevin Curtis,Kearse back) I checked out your website & saw your rotoflex...

Re: I did the Test with “Big 3” oven…deck vs. c Tom, Lincoln 1450’s I believe. 6 minute bake, 485 degrees. Bottom all open, top-1st two closed, 3rd-open, 4th-closed. I think that’s accurate, been that way for a while now. I did do a fair amt. of expeimentation and research( including pizza...

Goomba, I checked out your site, very nice. Best of Philly even better. That’s what I’m shooting for with Rotoflex baking pies. I was just out that way last Thursday for Eagles training camp. Next time I’ll stop in. We are a few minutes South of Holmesburg.right off I-95 if your nearby

Y-yo, I wouldn’t say bake isn’t good. I would say that in my opinion, there IS a noticeable differnce in the bake. I demoed a Rotoflex, place was 15 minutes away. Put the 2 finished pies in a bag, 20 minutes later pulled out a slice, CRUNCH. That’s what I’m looking for, I may miss the conveyors...

I agree, let’em pay if they want to dip. Personally, I shake my head when people order chain pizza, it’s like drinking Piel’s or Meistebrau. There are certain things the chains do that I admire, like good systems or layout. But filling my crust with cheese or giving dipping sauces isn’t one of...

Re: Dough Pro Problems we used to handtoss and sveral years ago I demoed doughpro and a sheeter. didn’t like doughpro, more trouble than it’s worth and I didn’t like the finished product. We use a sheeter, 2 passes and it’s mostly open. Finish off with a few tosses. Finished product looks just...