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Many codes now require the oven to be wired into the hood so you can’t turn on the oven without the hood. I had a curcuit board go out on a hood and it could have shut us down for 5 days. I figured out a work around that got us up and going the next day luckily. Here is the work around. A pen...

I’m a little wary of the heated plate changing the dough bake. Any issues with that? David

We are basically at $4.99. I do have areas that I charge as much as $9.99. They don’t seem to mind paying it.

I’m curious as to how your pizza press has been working out? I’m thinking about buying one and testing it out for a while.

We have used Speedline for 16 years now and it has worked very well for us. There is a lot of customization, so much it will probably take several years for you to hone in all the settings to exactly how you want it. It’s kind of a learn as you go type of thing. POS companies are computer...

We make our own ranch and use these to put them into portion cups. We lay out the portion cups on a bun pan, squirt the ranch, and move them to another station for capping. We do 8000 cups a week and I’ve tried every system you can think of, including the ones listed in this thread...

$3.98 for fresh wings

Tech24 has them on their list of brands serviced. 1-877-272-1978

We charge $4.50 to $6.00 for delivery with $2.00 to $5.00 going to the driver. Drivers make $14.50 to $18.00 per hour.

We do use their phones. Our phones were all outdated and were in need of replacing. The new phones are crystal clear. It will cost you about $1500 - $2000 up front for the hardware and maybe half a day of your time to run the cables. They will do the software install remotely early in the...

We switched to Pizza Cloud last fall upon recommendations from Steve and Famous Perry. The system has paid for itself 5 times over with its always connected cell back up service. On top of that it lowered our phone bill by $250 a month per location. They have very good tech support people. They...

You can get them with a drain plug, but it isn’t a big deal to clean them as Steve described.

I put in a plan to raise prices once a year starting back in 2014 when our state passed the $15 an hour minimum wage law. We do all pizzas plus $1 one year, and all other items plus $1 the next year. I have it set to raise pizza prices this October but with the wing prices going crazy we may...

Spiral mixers are a no brainer. Half the cost, twice the capacity, half the mixing time, twice the quality. The only thing you’ll be upset about is that you waited so long.

We have ours down to about $500 a month and are thrilled with that amount. LOL

Welcome to the club. I’ve used Speedline for 16 years now with no complaints. There are a lot of settings and customizations available so it will take some time to get it work exactly how you want. I would recommend using their online ordering system also. It’s been a life changer for us. David

We use store n pours. We take off the adapter at The tip though https://www.webstaurantstore.com/carlisle-ps801b00-store-n-pour-1-gallon-white-container-with-colored-spout-and-cap/271PS801B.html

I think you’ll be happy with it. My only recommendation is to thicken it up a bit. We originally followed the label recipe and it was met with a lot of customer complaints because It was too thin and runny. I think the label recipe is meant more for a sit down concept where the salad comes with...

For us, running 3 ovens takes 2 people. We set it up where 1 person handles the paddle and the other sets up the boxes, cuts and puts the ticket on the order. The paddle person will put the pizza or other item in the box and clear the screens.

We get the bulk HVR mix from our supplier. It runs $156 for 20 pound box. We cut the buttermilk in half and replace that with sour cream. It saves us about $5 a gallon on cost but does add to the labor of course. Customers love it though, we sell about 300 gallons a week.