Search results

SOB’s got me too. Thanks for the post. I wouldn’t have know about it if it weren’t for you. Good karma to you, sir.

Thanks for the reply, Rico. Very helpful. Pat

Does anyone else have multiple sets of hours? i.e. in our case, on a Friday, our dining room and bar closes at midnight while our delivery runs till 3am. We do and it causes all sorts of problems with how our hours are listed on google, yelp, fb, etc… We either have to say we close at midnight...

Does anyone have the promo code for Lloyd Pizza Pans that was put out at the Pizza Expo? I think it saved you $50 on orders over $100. Pat

Joe! Welcome back to Illinois, buddy. What’s the name of your shop? I’d like to follow on fb. I’m paying around $2.30 for Grande part skim mozz from Greco. We buy 12-15 cases a week and shop them weekly against GFS, so we likely get a solid deal. You going to Pizza Expo this year? Sent from...

Mike - I’m interested in your mixer. Please send me an email at [email protected] Pat Fruin Flingers Pizza Pub Bloomington IL

[No message]

That would be awesome! I’ll send you a personal message.

Does anyone use Enterprise Solutions from Revention? It’s the Revention program designed for managing multi-unit operations. What are your thoughts?

We use a meat grid for Sausage, Ham and Pepperoni. We offer 12" and 14" pizzas, so we have a separate grid for each size. This controls for consistency without having to weigh the ingredients.

We turn ours inside out everynight to let the moisture dry up/escape. It’s worked well for us. After 18-30 months we just replace them.

If you don’t mind me asking, what’s the name of your business?

I know where this is going and you’re right. Conveyor ovens will not produce as quality of a bake as other ovens. If you’re looking for a crisy crust - particularly if you do thin crust - conveyor is not the way to go. Our oven works great for what we do, but it isn’t capable of producing...

We use a PS360 double stack by Middleby…it’s a great oven, especially if you do delivery and/or are a high volume pizzeria. The ovens can have different time/temp settings, so your bottom oven can run at one time and temp while the top runs at something different. If you have a single stack oven...

Seems like that woulk take up a lot of the kitchen managers time…haggling reps on pricing. Does it? Or do you use an online ordering system that shows prices before ordering? I agree though…red onions are red onions (and that can be said for many products in our kitchen). So best price should...

Currently, there are no tenants in the building (new construction). I know that sounds like a big red flag, but (long story short) the location is legit.

Has anyone ever heard of an industry standard on parking? For example, for every X seats in your restaurant you should have X parking spaces. Our current location (stand alone building, I own) is 135 seats and 38 parking spaces (employees and drivers have their own separate parking spaces)...

I currently use two food vendors, but am considering consolidating down to one. Anyone have any advice? The task seems daunting.

Did you like it because it was fun? Or did you actually find it informative? Currently, we do beer and wine only. I’d like to incorporate liquor, but don’t have much experience. Do you think this would be a good learning experience?