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Maybe it would be easier for you to just buy carbon credits.

Looking into purchasing a new machine. In the past had used the Robot Coupe 45RT Vertical Cutter. Loved the way it diced the cheese instead of shredding it – it spreads easier and doesn’t clump. Stopped using it in favor of the Cheese Hog. I don’t like the shredded product but its nice to just...

Nice setup. I decided to save money on the screens and am having them design the artwork instead. I know I could do it, but knows how long it will take me to get it up and running. Sometimes I get too many projects going and they don’t get done in a reasonable enough amount of time.

Account Temporarily Unavailable. Your account is currently unavailable due to a site issue. We expect this to be resolved shortly. Please try again in a few minutes. Unfortunately I have been locked out of Facebook for I some time now. Have no idea how long since I’ve not been active and since...

I’m about to pull the trigger with Stream. Plan is to go pick up some tv’s at Costco. I hear of “possible” issues mounting them vertically – specifically the venting. Has anyone had issues mounting their tv’s vertically and going bad because of overheating? Generally I’ve always felt that the...

We are $25 to $30 minimum. Even if the “average” is high, it makes no sense when we are short on drivers to make $10 deliveries. A manager can always do an override if the situation permits.

@famouspizza Since you have already gone the conveyor route, why are you using a deck for slices? Why not a small conveyor like a Turbochef?

@famousperry Saw you are putting in a “slice oven”. I’ve considered this a long time. I assume you are putting in a type 2 over it? What kind of oven are you going to use?

Yes, just received the cheese hog last week and getting it wired up tomorrow. Definitely looking forward to the rounder. Anything to make it easier on people. Rough night tonight with minimal staff. Think it just tipped things toward paring down the menu further. . . Probably going to rethink...

We’ve shut down certain parts of our menu early to get part of the cleaning done ahead of time. We never set aside time for interviews. We just set times when we have management “available” to do them. No big deal if they don’t show up then. I’m constantly looking to increase current employee...

Automatic?? What is the situation with that?

So, we have been using a Robot Coupe VCM but are considering purchasing one of these – the heavy HP floor unit to be exact. To those who have them, how do you feel about the floor vs tabletop unit?

We use a Robot Coupe immersion blender. How much you can do at once just depends on the size of the pot you get to mix it in. What I like about it is we don’t have to clean a machine afterwards. We used a VCM a long time and so happy we don’t anymore.

I haven’t heard of any operators have issues with them. Maybe that Subway was unique. I can’t imagine with all the big chains that they are in that they would not be dependable. In my state we cannot use any type of oven without installing a hood as well so that is out. A few years ago I...

Our menu boards have prices and our Togo menus don’t. Way too many cost increases and with the direction of things I don’t see it changing. Some people are starting to put “market price” for things like wings. A lot of places don’t even have Togo menus anymore. It’s been the direction of things...

Bakery Equipment Store. Think they are in El Monte or Pico Rivera area.

I have a large Fish oven in Southern California (LA area). The guys we were using are non-responsive and Fish Oven (the company) has not been able to offer support. Anyone have any recommendations?

When dough is properly prepared and stored this will work no problem. If your dough procedure is not very ideal, you could get some stuck skins. In years past we would get ours stuck sometimes, but as we’ve learned the importance of good dough management it never happens any more. If the...

I suppose if you’re in Alaska where it’s always a cool atmosphere it could work, but I would never advise anyone to use reach-ins for dough storage. Your dough performance will suffer. The best way to make it work however, is to make your dough at the end of the night when you can put it away...

Hard to say not knowing where you are but in CA it’s an at-will state. Definitely document everything as it helps. No matter what, he can cause you problems, but it sounds like you had to do something.