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Would it be as effective to do on spot to sprinkle when saucing pizza or does it need time to neutraulize acidity Sent from my FRD-L04 using Tapatalk

Hello, Does anybody have any info what year/decades blakeslee mixers started to make mixers? Mostly informational because we had conversation and couldnt find anything on google. thank You

It doesnt appear that they make restaurant pizza place apps. I wanted something I could use to promote our coupons or special through it

Also a lot websites aren’t mobile optimized. With the above stats at this point what is happening is when you do a organic search on “google” it searches first for the mobile optimized site’s first. It will rank them much higher than a non optimized site. Keep that in mind

I was once seasoning the pans and on half of them the crisco created a sticky film vs a smooth layer? I had to scape them pretty good and start over again. Never figured out why? Any ideas on that one

It was nice meeting you guys. Nice little gathering but didnt get a chance to meet everybody! Maybe next year

This is an old topic but I noticed a mention of underfermentation is responsible for microblisters. I was under the assumption that overfermentation causes the microblisters?

Which provider offers it?

We currently bake and chop our own until I find a ready made one I like. We pay 210lb and after cooking I have about a 35-40% lose in weight. Brings price to a realistic 2.90lb of product

Hello, So what kind of pizza bacon are you guys using. Ready made bacon topping or cook your own? Any good brands that have a actually bacon chip topping instead of just chunks of fat…I have seen some bad one’s out there

Exactly…government says its illegal for us to charge but they can at agencies…

I found out a couple of days ago that Edge doesn’t have a specific radiant panel. They just use the fully closed panels they have. They told me some other companies used a closed version with another material to provide the “radiant” cook. I think it would be great to retain a little moisture on...

Wow…why are all companies trying to add on “pizza” related items to their menu… I guess everybody want a piece of our pie’s profit at the end of the day haha

Years ago my father never used to accept credit cards and we would see on a daily basis customrs just walking away to find a place that does…yes it sucks that our credit card fee’s now are what my mortgage is for “their convineince basically”…but we have to follow what people are looking for at...

True…but we are working in much much smaller population towns and every little bit helps in final number

In our past our other pizza shops all had it. with that said I am aware of extra hassle and problems. we bought this place in this town because it didnt have delivery years ago…but seems the consumers are more demanding and other businesses want to corner us at what we dont offer

We are doing really good from spring to early fall. Business has bee in location for 22 years. No delivery services around my area… we are isolated in the country:) Its a summer vacation town with population of 5k in winter and 15k+ in summer plus visitors. Its built close to a high volume...

Hello, I wanted to get some feedback on adding delivery. We do not offer it at our current location. I have seen statistics saying that someone is more prone to order "more frequently " if you offer it. As the town grows more people are asking or “demanding” for it but I am very aware of its...

PFG is usually good about getting stuff here in NH

Do all companies have the “radiant” option? I never was told by Edge that was an option when doing demo. I like the concept versus just blocking them off or even the 1/4 used to finish color.