Search results

We went Open Book management last year, and waste was one of the numbers we tracked (and still track) using a waste sheet on a clipboard located prominently in the kitchen. While there was some variance throughout the year, I was surprised how consistent our waste numbers ended up being after 52...

Anybody can learn how to make pizzas, that’s the easy part. Find a job where you can develop your managerial and business operation skills, dive in, engage, and don’t simply move around from place to place every 6 months. Find a complementary business that you won’t be directly competing with if...

70 pizzas per hour is about what we top out at. Wow, 110-120…that’s a fair amount of pizza pie! I like the notion of having multiple eyes looking at one ticket and checking for mistakes. Since we currently tend to work independently, we definitely have several employees who either a; make more...

Hey, thanks you guys! I thought I had this thread marked to email me when posts came up…I wasn’t purposefully ignoring a reply! I was imagining that the assembly line was the chosen method, seems very much to be the case. We have a fairly small pizza line, and are probably in need of a kitchen...

Hey Everyone- This is an informal survey of sorts; I am curious, for those of you who operate high volume pizzerias with multiple pizza makers, does each Za maker work independently of each other (i.e. one person makes the pizza start to finish) or do you work assembly line style where one...

Anyone out there have a stellar sign company that they suggest for good custom menu boards?? Please God no digital, no pictures of pizza, or no bright or neon colors…🙂 nothing that screams “I’m at the food court at the mall!” My google searches have turned up tons of the above. I’m just...

Hi Mike- Thanks for that. I’m curious about your comment about the hydration; did you notice a better result when you lowered your hydration levels?? Our dough is currently at 64.4% hydration, which with the AT has been great. Can I ask what your mix times and proofing times were? Thanks!

Hi Tom- Thanks for the reply. You haven’t had to change anything? I noticed such a huge difference between the flours… I was looking at Rocky Mountain milling’s Boulder organic, which is listed at 13% protein, + or - .5 %. I’m not too worried about the 1% difference in protein from the AT, but...

Just curious if anyone on the board has had any luck doing a NY style pie with an organic flour? I’ve had several disappointing attempts at using an organic flour so far, so am curious to hear from folks who have been successful with it. Currently we do a high gluten, 64.4% hydration dough...

Thank you very much Nick! I’ll try this out.

Hello- Wondering if anyone has had any luck with different marinades for whole chicken breasts that have kept them from drying out as much once topped on a 'Za. We just switched to an all natural chicken breast that we are cooking in-house. It’s nice and juicy on our salads, but of course...

One good start up tip that I would offer is to find yourself a trusted business mentor. Even though the restaurant industry has it’s own unique set of circumstances, business is still business, and many of the lessons are fairly universal. If you don’t have anyone already, it can be invaluable...

I’m going to disagree that being inexperienced is a recipe for disaster…only because my biz partner and I entered into this with no real restaurant experience, and now own a thriving place… Anyway, willingness to learn and a strong work ethic are probably your best assets 🙂 For a biz plan...