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Mistakes happen for 3 basic reasons: -Lack of procedures -Lack of training –Lack of attention The first two are my responsibility… If proper procedures are in place and staff are properly trained, there is no other culprit than slackness. Just decide how much slackness you afford and...

This very same thing happened to me a year ago. Nearly lost my mind over it as it amounted to at least 9 or 10 bags of flour. I believe it was a mill that also produced self rising flour. Batch after batch…i suspected everything BUT the flour!

I have found that the key to producing soft bread from our pizza dough is a pro-longed (9-12 hrs) period to allow it to slowly rise at 90 degrees. This can be accomplished (usually) at home by warming the oven a bit (for just a moment) and leaving the oven light on overnight before putting the...

Having been audited TWICE within the past 8 years by the DOL for no other reason than existing, I feel your outrage. The second one really chaffed me as I was in the process of “downsizing”, closing one of my two stores as the local economy continued to go south. (Regardless of the “jobless...

Your thermostat is malfunctioning. It happens. I had one go bad after only one year. Did exactly what yours did. The refrigeration tech came out and replaced it with another one just like it (Made in Mexico) and it worked fine until I closed the store and sold the walk-in. I have the same...

With 18 years of experience as an owner/operator in a small town employing exclusively young adults to operate my business, this thread reminded me of earlier years. I have found that even the best staff eventually peak and the once the thrill is gone, it never comes back and it’s time to move...

I have a MM PS 350, Hobart HCM 450, and a 78" refrigerated makeline which has all been in storage for about a year as well as various small wares (SS Pans, disks, etc.) Located near Athens, GA about 90 miles east of Atlanta. Email me @ [email protected] and I’ll send pics

Save your money. Without getting into politics, the future just isn’t as bright as it was 17 years ago when I started. Time will tell if this will change, but dining habits have been modified quite a bit and the uncertainty of higher energy and commodity prices (due to the drastically shrinking...

Definitely more impressive than my 1.5 minutes of youtube music fame.

Deceitfulness is neither the result of immaturity nor inexperience but rather a character flaw. As a parent and business owner, I can think of no other character deficiency more detrimental to the development of trust so crucial to any relationship, business or otherwise. You did the right...

Kris, Sorry I didn’t post sooner. I read your post when it first hit the Tank and thought about responding but not sure exactly what to say. Smart and successful investors never become attached to their investments and perhaps that is the difference between a business owner and an investor...

After 7 years of operating two locations, I pulled the plug on #2 at the end of June. My locations were only 8 miles apart (way to close except during boom times) and I am finally back to one store. In my case, I have recouped at least 30% of sales (probably more) and more importantly, am able...

I operated for the first 5 years without a walk-in, using a two door and eventually 3-door Delfield upright. The dough trays can be offset to the side (staggering left/right) up to 3 or 4 trays in a stack. It doesn’t cool near as well as the reach-in doesn’t have nearly the capacity as a...

What initially attracted me to the ThinkTank was the idea of sharing thoughts and ideas with other OWNERS, not terminal E-5 “sea lawyer” types who cut and paste at will from sections of the US Labor Code. Hadn’t really thought about why I have little interest in TT these days, but it might have...

Okay, wa dave used the term I was afraid to mention in mixed company (rhymes with Tom Petty song). The anti-fungal cream does work once the chaffing becomes a fungal infection. Never took 14 days though.

Years ago, as a young Supply Corps officer responsible for the laundry operations aboard ship, I was enlightened by a young Marine responsible for the Navy/Marine interface why there were no skivvies to be washed. “Don’t wear 'em in the field, sir. They cause ‘crotch rot’.” There is another...

There are pros and cons to franchising vs independent and it really depends on your personality, market, and the franchising company. Having spent the last 16 years learning many things the hard way, I can appreciate the immediate corporate knowledge a franchisor brings, provided we share the...

“Operations with lower end pizza tend to be superior marketers and many do a good volume and make good money…” Smaller markets have limited sales potential and likely won’t produce the volume required for the desired profits. Marketing only goes so far if your product is average, ESPECIALLY in...

Small market franchise concept, average pizza, with sandwiches. Might do okay if there isn’t a decent pizza nearby. They just closed one in the next town over. I would keep looking, because their pizza isn’t great and you won’t be able to improve on it, as you’ll be following the franchise...

Been chopping cheese, making dough, and mixing sauce for 15 years with the HCM 450 and am quite pleased with it. Never used anything else and the unit is nearly bullet proof provided no liquid reaches the main bearing. (Replacing it is at least a two hour job, provided no collateral damage...