You really need to have that engraved in an elegant font on a nice decorative plaque to hang somewhere in your pizza shop.
You really need to have that engraved in an elegant font on a nice decorative plaque to hang somewhere in your pizza shop.My plan is to sell pizzas to poor violent people in Reading before dying of diabeetus because I drank so much soda from the fountain.
I'm guessing the ovens and equipment in that place are old. $80k does not really sound cheap to me considering the location. Nobody wants to drive to (or live in) Reading.
You sound jelly bro.
The one where OP says even if he only does $4K in sales pwer week he thinks $2K of that should be profit. Banks love giving business loans to people who have the amazing power of pulling numbers out of their asses.
I purchased a local pizzeria that is established and has a strong following. It was listed on CL but also through a broker.
saving for equipment breakdown and shit.
I can attest to this. Back in September, our Hobart mixer (L-80) broke on a Friday night. Anybody who has dealt with Hobart service knows they aren't cheap, nevermind the weekend. Turns out it was a burnt controller for the motor. The company that made the part originally went out of business back in the late 60's (shows how good old stuff was made). Took a week to get a replacement part. Part and labor came out to just over a grand. A new mixer of the same size from Hobart goes for almost $30k today.
My boss was able to rent a smaller mixer for a week that cost another grand. Right now, it's the slicer down for maintenance, again renting another slicer for the time being.
My dad has a Hobart mixer that is huge, can take an entire 50 pound sack of flour in the mixing bowl and create a dough ball that needs 2 guys to handle and lift it out. Dad bought the restaurant in 1975 (mixer included) and the it was probably manufactured in the 50s. It still keeps going and going and going. Dad wont ever replace it either...what for? The new ones have this annoying wire cage guard over the mixing bowl that if you want to add ingredients, you need to stop the mixer, lift the cage up to add what you need. My dad's has no such safeguards and you can add more flour etc... to the dough as it mixes without stopping the machine.
All of the new kitchen equipment has absurd safety equipment and interlocks. They exist for one reason only, to limit liability. They make it harder to maintain and clean equipment. A 30 quart mixer can break your hand let alone an 80 quart or larger. Anyone allowing an untrained person to use or, even be around such equipment when running deserves to pay the price.
If you manage a pizzeria right, you can make a lot of dough.
If you manage a pizzeria right, you can make a lot of dough.
If you manage a pizzeria right, you can make a lot of dough.
I would donate it to the kneady.
Pansies! All of our batches start with a 50 pound bag of high gluten flour. 1 person to lift it; and on a typical day, you make 4 or 5 batches of dough during the dough guy's shift. But, getting good at lifting it out is a skill that takes years to master. A little poof of flour along the edge of the bowl, hitting the stop button, and lowering the bowl all at the exact moments. Otherwise, it sticks to the bottom of the bowl, which isn't light itself.My dad has a Hobart mixer that is huge, can take an entire 50 pound sack of flour in the mixing bowl and create a dough ball that needs 2 guys to handle and lift it out. Dad bought the restaurant in 1975 (mixer included) and the it was probably manufactured in the 50s. It still keeps going and going and going. Dad wont ever replace it either...what for? The new ones have this annoying wire cage guard over the mixing bowl that if you want to add ingredients, you need to stop the mixer, lift the cage up to add what you need. My dad's has no such safeguards and you can add more flour etc... to the dough as it mixes without stopping the machine.
All of the new kitchen equipment has absurd safety equipment and interlocks. They exist for one reason only, to limit liability. They make it harder to maintain and clean equipment. A 30 quart mixer can break your hand let alone an 80 quart or larger. Anyone allowing an untrained person to use or, even be around such equipment when running deserves to pay the price.
Pansies! All of our batches start with a 50 pound bag of high gluten flour. 1 person to lift it; and on a typical day, you make 4 or 5 batches of dough during the dough guy's shift. But, getting good at lifting it out is a skill that takes years to master. A little poof of flour along the edge of the bowl, hitting the stop button, and lowering the bowl all at the exact moments. Otherwise, it sticks to the bottom of the bowl, which isn't light itself.
I agree completely. Dangerous machinery. But, I'd much rather work with the old equipment that doesn't have those annoying safety guards on it. FAR easier to clean, and far easier to work with. It's a pain in the neck to fine tune a batch of dough. Water isn't simply dumped in; most of it is at the beginning. But as it's mixing, a little bit more water is added here and there, to get the dough just perfect. It's a pita to add the water when those guards are in place. Also, while it's mixing, toward the beginning, there's a ring of dough that sticks to the side of the bowl around the original level of the flour. It's really hard to scrape that off while the batch is still mixing, if those guards are in place. (Really builds your hand-eye coordination!) 43 years later, no one has ever been injured by the mixer.
I've heard that even a 5 quart mixer can actually rip your finger off. Absolutely gruesome.
My dad's restaurant has an 80 quart (or similarly sized) mixer. He was making a batch of pizza dough and towards the end of the batch, used a metal scoop to add extra flower so the ball would loosen from the mixing bowl. A typical steel scoop that you might see waiters using to scoop ice, maybe can hold a gallon or so of ice... So anyway that scoop slipped out of my dad's hand and landed in the mixing bowl while the machine was on. it was caught between the dough hook and the side of the bowl and just like that was snapped into 3 pieces. Steel broke instantly. I readily believe that this machine could kill you if you get an arm caught around the dough hook. It would drag you into the bowl and twist you into a bloody mess.
When the Hobart tech was servicing our mixer, it was a 2 person job to lower the motor into place. We use plastic buckets if we need to add flour. Best part about the mixer: it's right next to the walk in so every now and then we push it against the door essentially locking the boss in there for a while. It turns funny when he goes into caveman mode and starts kicking the door.
I've heard that even a 5 quart mixer can actually rip your finger off. Absolutely gruesome.
You've got an 80 quart that's not anchored to the floor?