thanks bodegahwy. i saw the previous post and i appreciate you editing it to a more helpful response.
thats a good point, if it goes down you are screwed until you get it fixed
jollypizza, what are your approx. bake times? can you fit a full sheetpan on the decks? we roast a ton of bacon and...
Looking for current advice and opinions on Rotoflex. Ive searched through all the previous posts about them but nothing is very recent. Ive signed a lease for a second store slated to open in early summer this year. I currently run 2 Blodgett 1060’s and am very pleased with them but do tend to...
had a guy call in order a large veggie right before closing, then his wife (not knowing her husband already ordered) called and orders a medium half mushroom. the large veggie is sliding off the peel into the oven and she comes racing in to cancel the pizzas. we didnt make the half mush yet and...
we pull 20 inch skins for slices, cut into 8 and sell for $1.99 and .35 cent toppings. we go through 5-10 pies a day and we sell slices from 11-3. i think that a 14" slice is kinda small too, but if they sell, who cares?
got a refurbished 60 qt hobart from my equipment wholesaler for $4800. they gut it and replace all the internals and repaint. wouldnt think of using anything else. hobart is pretty much bulletproof imho
sysco started last week with a $7.00 fuel surcharge. bari/paparella charges me 12.63 per truck but i told my rep that i wont pay it because nobody else charged me at the time. i hope he doesnt find out that sysco is charging now 😉 my veg company doesnt charge…yet…
i use internet radio, piped in through my computer in my office to my reciever then out to the dining room. i keep a window open on my desktop. its free and little to no commercials
so i just got totally chewed out because i dont take amex. she really took it personally!!! hey lady, they charge an obscene amout per transaction!! when i explain that to people they just dont get it. ive only had one customer not have another card. im just trying to keep my costs low here...
try to seek out an investor. you better have a REALLY good business plan and budget. your credit history could be a red flag to an investor and it might prohibit you from getting purveyors, you would have to be COD and NO terms. if you cant make payments, or manage you own money, and investor is...
okay, there are a couple of ways to do this so whatever works best for your shop, run with it. any of the MOP’s work with great results. NOTE: keeping a mother can be a pain in the the rear. refreshing it every morning and feeding at the same time each night. and if someone forgets to feed it at...
i wouldnt use your pizza dough for sub rolls. typically, pizza dough has a lot less yeast in it than a baguette or ciabatta. if you prep these and keep them in fridge, there wont be enough yeast activity for a good rise the next day.
i make a totally different sourdough baguette dough for my...
nick you’re right, i was thinking of the TDZ of 40*-140*. what i was trying to say is that they would be reheated to a temp that would eliminate any unwanted “stuff”
i think ill try the health dept and see what they say. i actually have a good rapport with the head of the health department when...
so ive been against doing slices for a while but am breaking down and doing them :x i was wondering how you guys hold the pies? just on a speed cart? or some sort of hot box? i have NO room for a hot box and just wanted to have them baked and cooled on a speed cart. im worried that even though...
no havent used them personally, but seen them at my wholesaler. seem to be well constructed, but i guess that doesnt really mean anything… 🙂
ive only used berkel in any kitchen ive worked in, no problems whatsoever.
