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ok, so who do you get them through? I need some custom boxes done asap.

I reached out to speedline, but I will look into the other pos suggested too. I suppose I might need 2 terminals. I will be "fast casual’? order & pay first, with food runners, and delivery/pickup.

Isnt it unsafe to leave it on?

How much does Speedline cost? For 1 store, 1 computer?

That looks good. I am in the process of designing or putting it all together for my first brick n mortar. I am struggling on the paint scheme too. My main color is Kawasaki green and black…but also red, white for the Italian flag. Trying to do it on a shoestring budget.

I use paper plates with foil, or 8" boxes for 2 or more slices.

I’d like to sheet & form my skins ahead of time (on screens) for big events. The problem is that the skins dry out. I was thinking of brushing with either eggwash or olive oil to keep them from drying out so quickly. Yay or nay? Any suggestions?

God, Im glad I’m not the only one. Online ads, like indeed.com, just brings millenial flakes.

Im not sure if it has a high limut switch…need to look it up…before I replaced the thermostat, it was running 700+ degrees…i was going to keep it that way, but we kept burning pies, if you didnt pay super attention, plus its damn HOT!!! And now when I set it at a temp, like say 500, it wont...

Hi I bought a used GP51 to match my current GP51. The issue I’m having is after getting it fired up, about 10 -20 min later, it will shut off. I relight it, and it’ll just do the same thing about 10 minutes later. I replaced thermostat, gas valve, & thermocouple. So all parts are new. Any idea...

My business is 50% slices. I do a 19" pie, cut into 8ths. I keep in a holding cabinet, no heat or humidy. We recrisp/reheat on the stone (GP51) per order. I throw out after 1- 1.5 hours if it doesnt sell & make freshies.

Distributors are convenient for those who need a lot of supplies I dont. I am a small mobile kitchen, I don’t have a walk in fridge, or a large warehouse to store my supplies. I buy from RD and costco business as needed. So to tell me that’s how this industry works is not a truism. At least in...

Where can I buy Ezzo Pepperoni here in the SF bay area? I do not use a distributor. Thanks for any suggestions.

1.69 !

I do not oil my trays. Being a mobile pizza truck, the oil makes them slide into each other. Not good. I do however oil the tops and I use plastic wrap to keep them from drying out (or crusty) then cross stack until the next day when I stack the trays back on each other so no balls get squished...

My saving grace has been baking pies ahead of serving time and reheating. I just prefer to have fresher pizza for folks…i usually consider an hour to be old pizza. I can only bake 12-13 an hour now.

I do food truck events, festivals, business parks, breweries etc I have a GP51 right now and it works great but slows us down when we’re slammed - only cooking 2 - 19" pies at a time (and reheating slices in the corners.) I want to double my output, however now I’ll have to go with slightly...

Just wondering how efficient they are. I need to pick up some stones because they didnt come with that.

Hi, I just picked up 2 BP 151’s and have been trying to look up any and all info on these compact ovens. Anyone out there using these? I am a mobile pizza trailer owner. Thanks

We do 19" slicers, I use 22.5oz Hand tossed, Thin crust.