I'm working on an article about all of the non-oven equipment that finds its way into pizzerias (deep fryers, cappuccino makers, panini presses, etc...) and was wondering if anyone here might be willing to help me out. As operators, what piece of small equipment has become essential to your business and why?
Feel free to reply back here or to my email: firstname.lastname@example.org
. Thanks very much for your help.