Author Topic: New Member - Introduction  (Read 266 times)

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Offline Thomasc

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New Member - Introduction
« on: June 18, 2011, 05:07:28 PM »
Hello all,

I have joined this forum to learn more about pizza making from an operator's point of view.  I have been in the food business many years as a chef but have not run a pizza operation.  I will be overseeing the opening of a new concession operation early next summer and part of that includes a pizza station with a conveyor pizza oven.  I am looking for any operational tips that will help with production and cost control/productivity etc. 

I am looking forward to the adventure.