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Hobart makes the best slicers by far. They are easy to use, easy to clean up and maintain. As long as you keep the blade sharpened the investment you make with Hobart will last years.

If you can, do pizza by the slice or personal sized pizzas. That would probably go over well at such an event.

I wear Dr. Scholls slip resistant shoes, I never step into a kitchen with out slip resistant shoes. I also buy the inserts. It feels like I am walking on air. Walmart has them priced pretty reasonable but I find that the shoes only last about six months or so.

First question: Do you or the manager dispatch drivers on deliveries? If you don’t do you control who takes what delivery in anyway. I currently manage at a pizza place and have a new driver who had a problem with forgetting items. When I worked with her I would (and still do) remind her to...

there are a lot of things you can do with left over baked potatos. For instance cut the potato in quarters and slice out the middle leaving about a quarter inch or less of potato. and you got potato skins. The inners, you can make potato soup with. Cheddar potato soup made with left over baked...

Hello everyone, I have recently moved to West Virginia. I was curious if there was anyone who operated a shop in the St. Louis MO area who could perhaps ship me a block of Provel. I would of course be willing to pay upfront the cost of shipping and whatever price you decided to charge me. Please...

They did not totally change their pizza, they doctored it up by brushing the crust with a garlic butter and changing the cheese. It is still cheap low quality pizza.

What is it about the pizza business that makes people call up and think that they can work a deal? I mean do people call steak houses or burger joints and do the same thing?

I agree about doing a physical inventory. i really wish I could get the owners to invest in an inventory software system so that I could inventory everything so that I can better understand costs and control them. Right now I am taking inventory on bottled soda and beer. What I want to know is…...

I have a question concerning inventory. I know how to get a variance total, but how do I get a cost variance. Does what we sell the product for have any factor? I know that what we pay for it does. But how do I get a cost factor?

I like the new layout! looks good.

we did twice the amount we normally do on a typical wednesday, but because the business was spread out it did not feel like it was that busy. Overall a good night.

try using a thinner crust on top and brush it with egg wash.

if you’re going to use a home mixer in a restuarant I would highly reccomend kitchen aid, they are the best. When it comes to restaurant equipment, the things they sell in the stores for your house won’t cut it. There is a reason restaurant equipment is so expensive, because it is made for use...

we get requests for “well done” pies a lot. people around here like things burnt, it’s odd. Every restaurant I have worked at in this area has been the same… an extraordinary amount of requests for well done food.

Happy Holidays Y’all!!! hopefully santa is good to us all!

It is such a shame in this day and age when everyone is using plastic, that credit card companies and banks are ripping everyone off. This is why we need some sort of legislation to bring that into check. If you have good credit, it isn’t your fault that the credit card companies issued credit...

it all depends on how your oven cooks. Ours, a lincoln impinger… cooks darker on one side. The owners won’t get anyone in to fix the problem. So we put our well done pizzas on that side as well as the meats pizzas. If no space is available or we are using the other oven we just run well done...

how many decks do you have? maybe you could get a baking stone and cook your just cheese pies on that, it may help crisp up the crust with a lower cook time.

what are it’s dimensions? and does it come with shelves?