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our sister restaurant sells a gluten free pizza dough, we have been asked many times by customers to carry it as well, here is my issue with it. all my pizzas are hand tossed, they get floured before they are tossed, so flour gets in the air in the kitchen, and since we use stone ovens, flour...

we start ours at $9.50, goes to 10 after 30 day probation, my top supervisors cap at 17, $.25 raises every quarter that they show improvement and don’t get any write ups. We look at it like this “people seeking minimun wage seem to only want to do minimum work, usually anyone worth paying 10 or...

granted i am biased being a VW rabbit fan but this has always been my plan if i do delivery, buy vw diesel rabbits, golfs, really easy to convert to run waste veggie oil(used fryer oil). that way your gas cost is drasticly reduced, they are easy to maintain, fairly easy to find parts for esp. if...

im noticing the same here, ive upped my prices a bit to help offset it, we were doing a dozen for 8 bucks but now ive upped it to 10, still hasn’t slowed down the sales that i can see but its only been a few days. sheb

at my last pizza place(not ready for pizza at new place yet) we were high volume so we paid a bit more to keep the good employees, but my average pay(in alaska so cost of living is higher) was 10 for a good line cook/pizza cook, and 12-14 for my rockstars that could throw good dough, run and...

i use Jumbo wings, product looks like tysons but boxed by local butcher ill see if i can get a name of the supllier, 2.63 a lb and i get 4 drummets per lb, ppl love em, dry, buffalo sauce, hot buffalo sauce, sweet chili sauce, and wasabi orange-ginger. im going through 40 lbs of wings and 40 lbs...

ok so im back in the pizza game, i left the Beartooth after 8 years, due to being offered a job as head chef for a bowling alley that me and my wife bowl on leagues at, and we owned the small snack bar there as well. the new owners of the bowling alley bought us out of the snack bar for twice...

Daddio: what he said, once you get em, pull the screws that hold the scraper on, and either wood glue them back in or drill the holes all the way through and use machine screws and lock nuts to hold the scraper on. they always seem to wiggle loose in the middle of the rush. sheb

sorry for the late response haven’t been on lately as i have moved to a new kitchen. at my old job, we were very high volume, did a crust that was a bit softer than new york style and we ran 4 Blodgett 1060s at 500, very few problems with them over all, main one being a recall on the safety...

i say quality is what its about, if your not satisfied with something on the menu, why the hell is it on the menu?? if you owner isn’t worried about the quality of food, than that will trickle down, and eventually the employees will stop caring as well. ive found that its even worth paying a...

we have the basic chicken ranch: ranch, oven roasted chicken, red onions, bacon, cheddar, post top parsley and romas bbq chicken: bbq, chicken, red onions, green peppers avalanche: bbq, red onions, roni, blackened chicken, bacon, cheddar, post top: parsley, huge seller thai pizza: peanut...

wonder if you could get ron jeremy to endorse it??? he was just up here in alaska pressing palms endorsing a “adult store” so he does stuff like that. and if your in a college town and can get ron jeremy to endorse it you will need to double your crew and buy another set of ovens:) sheb

mandino: wait a minute you are running a 500 degree oven, pushing through how many cubic feet of gas an hour?? and you are cool to not have fire suppression?? i don’t think i would work in any kitchen that didn’t have fire protection. did you do this just to save a buck?? does your insurance...

sorry i didn’t see this earlier, does your pilot light stay lit??? and is there a little chrome looking thing connected to a copper wire(thermocoupler) that sits next to or directly in the flame of the pilot light?? if it has a thermocoupler one think we have found when they start to fail is to...

granted im only a manager at the moment, but my goal of owning my own restaurant pizza or otherwise is this: puting out great food that makes ppl happy, i love to cook, and really love to cook for other ppl. yeah i want to make money but not worried about being rich, if i wanted that i would...

NicksPizza: omg if you could make it taste like a good crawfish bake on a pizza, serve it on newspaper for the same feel, mmm my mouth is watering. sheb

yeah that sucks man ive done it before too. sheb

pizzapiratespp: 1337 ? awsome i remember my 1337 days. come on i cant be the only Geek here sheb

steveo922: agreed but we do really well doing things the way most ppl don’t. we don’t advertise except when we have a concert, and a small blurb in the newspaper with the other theatre’s saying what movies we are playing. we don’t deliver, and we don’t use any value added product. what it comes...

we have 4 deck ovens and we have no problems with high volume. on weekdays we have 2 movies(up to 400 ppl) a dining room(seats 120ish) plus to go, and we do large orders. on weekends i have 5 movies, plus dining room and to go. i run between one and 2 oven ppl. one filtering/loading, one...