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how long does the dough balls have to be out to make a pie when under the prep table?is the prep as cold as the cooler or can they be made into pies right from the prep table? still cant decide on press or hand toss so if both could be answered thank you.

if i make skins ahead of time and place them on screens and put them in the cooler will the dough form in the holes and cause the pizza to get stuck when its cooked? or should i use pans?

i see some of you attend auctions.im wondering if purchasing large pots and pans is a good idea?im told you are better off with seasoned pots and pans (sheet pans, screens ect.).and maybe work tables.any advise would be helpful. thanks

thanks george for the help 3 bathroom sinks 1 comp. janitor 20"x16"x12"D 1- 3 bay sink with pre rinse hose 16"x20"x12"D 3- 1 comp 10"x14"10"D 1- 3 comp bar sink 14"x10’x10"D the hobart was changed i dont have specs.i know its under counter,170 rise,w/booster dont have model#

how do you know what size water heater ? does it have to be commercial? the plumber wants to put in a 100 galllon residential.we will have a under counter hobart dishwasher. what do you go by to know what size is correct?any help would be appreciated. thanks

i wrote this wrong you guys must think this guys an idiot.i didnt mean meat sauce i use meat and bones toflavor my sauce then remove them. like making stock. not pizza sauce spagetti sauce ect.but is this still considerd meat in sauce .

do you think putting meats in red sauce would cause problems for customers ? i guess im thinking vegetarians and food allergies.

anyone order them from online stores? thanks

im sorry i meant the sq footage was 3K.but your info was very helpful. but how many hours do you give to each based on a 11hr day? thanks if i may ask what is your payroll a week im in N.J

anyone with a 3K pizza/bar or advise on kitchen staffing? 79 seats,19 bar stools, pizza,entrees,apps,.im the owner manager of pizza side would like to know how many people you would use.am i wrong to want a pizza maker/cook and a kithchen cook? are hours are M,T,TH,FRI,SAT,S. 11am-10pm.what do...

also everyone is saying $800 isnt much for my labor but did you guys get 800 a week when you started your own place and how much debt did you guys have the day you started probably more then 20K.i know when i started my business i had 60K in debt and didnt get a paycheck on a steady...

thanks guys very helpful . i dont do any business today without my attorney or accountant.my friend also insist on attorneys and contracts . i didnt say anything i guess i figures it was automatic to have an attorney.i have been in the contracting business for 21 yrs had a partnership first 7yrs...

just want to say thank you for the input so far. i plan to do a soft opening. the problem or good thing my customers and suppliers from my current business of 21 yrs, and all the people i fed for experience about 700 over 2 years have been waiting a long time for me to open so i will take...

thanks for the info. another question what did you base you inventory on for thr first week? do i use projections what we think were going to do or figure in less in beginning ? thanks again

im still about a month from opening but i go over in my head every day what is going to happen and what needs to be done the week and day before. can you give some input what your first day like? thanks

the 10% is what im able to put toward ownership.my friends owns building and is spending 200K on constr. and equip everything new.so i put in 20K low risk.as we make money he gets back his 200K the larger my ownership.when he gets back 180K i become 50% owner with the option to buy business and...

if you were 10% owner of a pizza/bar and you were to recieve a salary and bonus what would be fair as far as bonuses? i will get $800 week salary and will be in charge of entire store 3K sq.ft. other owner silent and owns building.he wants to pay a bonus since i will be there 90 hours a week...

not to be mean but your destroying the meat no need to cook it so many times. heres a suggestion take frozen sliced steak they come that way were i live im sure any one can get it . cook to order each order 1 tablespoon of olive oil in a saute pan add season salt or garlic salt when the meat...

there are many types as eveyone said .i know velvetta is not american cheese its a cheese spread goes great on mac and cheese shells.as for kraft slices thats processed more of a fake cheese rubber like texture. then you have what i think is the best its land of lakes,boars head or thumans...

i need to know what would change in a dough recipe using all trumps 25lb if i use a doughpro heated plated? thank you