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Insulated inserts with lids. Have back up ready. Over regulated?

Check your competition. See what you can do. What are your laws with respect to Specials or 2 for 1.

I would go to Trader Joes and buy this dough and test it. I would think that if it were 100% Whole Wheat it would taste like sawdust and probably break your teeth. Since I have only been open for 4 weeks now, One day I ran out of dough between lunch and dinner on a saturday. In a scramble I...

Try Duck Fat

Norma, Thanks a million. Went to pizzamaking.com and saw the threads you mentioned. I use my new pizza dough to make artisan bread for sandwiches - GREAT FEEDBACK, and what a cost savings - Freaking Awesome!. My starter is on day 6. A bit more work but well worth it. I thought for sure this...

If I am not mistaken it’s against the law to make employees pay for uniforms. See where Cheesecake Factory was hit with a lawsuit for this very thing. There are ways around it though. The deposit sounds like a great idea. I will check and get back…

The skin on chipper is a great product. Be prepared to increase your oil usage. The chips lose over half there weight after cooking - water weight and water is hell on fry oil. Soaking chips is done to remove the starch. One should soak over night then rinse and soak again - Then dry well…...

Don’t know exactly. When in need of this information I always call the manufacturer. In your case call your supplier and get the name of the mfr rep that sells to them. I would guess that it (pastry flour) is between 7 to 9% gluten (Gluten is a composite of the proteins gliadin and glutenin)...

Try habaneros. Stem and seed a small case then puree them. Portion them in 2oz souffle cups and freeze. Bring out what you need. The puree in the cup will last for about a week to ten days in the fridge.

Bump up the water? I haven’t, but Knocking it back to 20% helped.

It does the trick for me, and it cost much less. I use light but you may want to use the dark.

I use a ribbed / smooth cast iron griddle pan that I heat in the deck oven and press with another cast iron pan that has been heated in the deck. Lodge makes one around 50.00, as does Emeril - $60.00. The press units are way overpriced. The pan can also go on the burner, but I have only two eyes...

Lower protein content. Used for cakes, and fine pastry. Used when you want little or no gluten development. I would not use for cookies or quick breads though - due to there minimal mixing times. Some people mix it in to there bread flour to make dough. ratios? Don’t know…

Nick, I make a whole wheat blend here - that’s all I offer. I thought it was bit heavy based on 25% whole wheat, so I knocked it down to 20%. Everything else stays the same. It has more flavor. You may want to sweeten with honey, I have used and like Weeks Works raw honey from Ball Ground GA...

Thanks Norma 427 and Dr Dough!

Brief Intro: I opened my pizzeria on Jan. 1. I have no direct experience running a pizza joint, but do have a degree from CIA, and VA Tech ( lab instructor too). I have 20 years of varied experience in restaurants - mostly fine dining. I even sold food for a major distributor. I have some solid...