Thanks for the thoughts.
Things moving along slowly but smoothly. Hope to transfer lease on December 1, then spend training time with new owners and hopefully back with the family by Christmas (yes I am politically incorrect and still call it Christmas )
Will be a few years before the pizza...
Thanks Paul
Hopefully everything should go fine. THey have the money to purchase, plus enough for 3 months rent guarantee we have to pay the landlord, plus enough cash reserves to be fully financial operational for 3 months. On top of this they have previous business experience owning 2 cafes...
Update after being on the market for about 5 months.
Listed on a self sell site and had lots of interest but had trouble getting them over the line.
Ended up going with a broker who had it listed for 4 weeks and got the sale done with the first person he brought through.
Now in the hands of the...
We often get asked if we sell our dough. This is because so many people here have woodfired ovens in their backyards and have no idea how to make a decent tasting dough (ours has a sour dough additive, plus eggs which gives a great taste). They want it so they can replicate the taste of the...
An app that is linked to drivers phones that gives them a low level electric shock in the butt every time they do something dumb.
You can’t fix stupid but you could have heaps of fun watching them continually gyrate around the store 🙂
A customer of ours imports e-bikes into Australia and has offered me a free agency for them ($500 commission on each one sold - sell for $2800) when I finally sell my shop and move to Melbourne on the other side of Australia form where I am now.
Benefits of the e-bikes is that can be ridden on...
Luke
I am in Perth Western Australia
Tom’s recipes are great but be aware of different types of flour in the USA to Australia which can make a difference to the finished product. We use 12.5kg bags of Milano Pizza flour which we find as great and used by most of the top operators here. Weight...
This is our first Vegan pizza (out side of our regular vegetarian variants) with Hummus as a base sauce topped with baby spinach leaves, laved mini roma tomatoes and thinly sliced red onion and topped with vegan cheese Notzarella (Picture shows it with Mozzarella as I wanted tp taste it ;))
We...
The gluten free bases we use we buy in frozen, They are fantastic and taste like ordinary bases , a bit stiff but plenty of chew. Ours are Australia made and the brand, Julians, are by far the best we have tried
Actually we are now getting a decent melt with this cheese, far better than other types that customers had brought in themselves.
Feedback has been good plus last night we found out we are the only outlet for about 30km radius that is doing Vegan cheese on pizzas.
Had to make special batch of...
Thanks Tom.
Did a batch tonight and they came out well. Bagged them and put them in the freezer for use.
Will see how they turn out when cooked.
Thanks again
Dave
Tom
I’m making bases foe vegan pizzas and want to know best way to par bake.
We use a MM PS360 conveyor oven set at 245c for 7.5 minutes
The bases will be made to suit vegans and when rolled out we want to par bake and freeze them in sealed bags.
What is best way to par bake i.e. time and temp...
We do this everyday with our roll out. 40 large go on to the 5 tiered overhead rack above the prep bench and the remainder large, smalls and Family sizes go on tree holders covered with garbage bags, They stay mosit for hours and cook up brilliantly
Dave
We have just introduced a VEGAN CHEESE (Notzarella) option following an increase in customers requesting “No Cheese” Some are Vegans and others Dairy or Lactose intolerant.
In the past we offered a Garlic infused olive oil addition to stop the ingredients drying out without the cheese topping...
We have a decent dessert pizza trade using our normal dough mix. Where we use 190gm for a 10" pizza base for the dessert ones we rollout at 320gm
It is thicker and comes up good when topped and cooked. Fairly light as the base expands upwards when cooking.
We roll out the bases onto screens...
I hate Zomato (Urbanspoon) review site and how they let anyone get away with defamatory posts.
We got one the other day where he said we had the worst pizzas in the area and that I was arguing with him that pizzas didn’t come from Italy, as well as other comments on the quality of ingredients...
