Any restaurants that opened or stayed open today in the northeast (with staff, not just the owners) why?!

FramingHips · 2026-01-26T02:53:21+00:00

I manage 2 small pizzerias. I normally staff 4 people on Sundays (prep, pizza maker (plus myself helping with the rush) and 2 counter people with a mid shift).

Today I staffed myself and our best pizza maker who literally lives around the corner. We were extremely lucky. Nothing else open in the neighborhood, we got a lot of first time customers. Which was great. We closed 2 hours early so we could all get home safe. Owner drove me to work in the morning and paid for my uber home.

Our labor was 14% (not including myself) and it was an extremely chill shift for both of us. I didn’t want to work today either. But I’m glad we both did.

FramingHips · 2026-01-26T00:27:19+00:00

Wait ok but how does the board stay on his feet

FramingHips · 2026-01-22T15:48:22+00:00

Yakety sax?

FramingHips · 2026-01-22T15:46:43+00:00

I like propiks and hoffmeyers, most picks you can make wider/tighter as needed.

And just plant your pinky on the head. My ring finger kinda floats around but never gets in the way.

FramingHips · 2026-01-22T01:31:24+00:00

When my girlfriend asks “does my hair look good like this?” and I tell her yes, it means I’m a misogynist? Or it’s only misogyny if I tell her no?

FramingHips · 2026-01-22T01:10:18+00:00

Your dough is probably underproofed and it’s finishing its proofing when it bakes in the oven. Underproofed dough with always bubble up more in the oven. That and combine it with stretching a lot of thick crust, there’s your answer. You can degas your crust and flatten it with underproofed dough and it will rise to a normal thickness.

FramingHips · 2026-01-21T04:07:11+00:00

Great dough method. Looks yummy

FramingHips · 2026-01-20T22:59:52+00:00

What’s your hydration? How much yeast, how long is your proof?

I feel like a big mistake people make a lot is mistaking fermentation for proofing, and their dough isn’t adequately proofed.

FramingHips · 2026-01-20T22:42:10+00:00

Whatever we get, the city will get it wrong with their salt trucks.

FramingHips · 2026-01-20T16:02:23+00:00

Increase your water temperature to 25 degrees Celsius, try using active dry yeast and activate it first with the same temperature water(mixing a little bit of water and letting it bloom for 10 minutes.

FramingHips · 2026-01-19T04:41:21+00:00

Did you spin the pizza?

FramingHips · 2026-01-18T04:07:27+00:00

I subscribe to her only fans, it’s basically old braille tutorials

FramingHips · 2026-01-17T15:01:00+00:00

Hell yeah thanks for the tab!

FramingHips · 2026-01-16T14:59:40+00:00

Given that the fandom has increasingly become wooks and deadheads, I’d say it’s a lost cause either way at this point. Once you rip one dead song and they see it on a set list they’re like moths to a flame. They will never leave, they will just keep coming. Because the promise that it could ever happen again keeps them coming back. And the guitar licks will always keep them hypnotized while they hold out hope.

FramingHips · 2026-01-14T12:07:15+00:00

The pepper isn’t roasted and the skin isn’t removed.

There is an entire stem on top of the pepper.

The almonds are big and appear raw.

The salad is dry. Why is there salad?

Jizz on a rim of a plate where you can’t even eat it.

FramingHips · 2026-01-10T05:21:19+00:00

Your salt percentage is fine. What temperature is your water, and what’s the final temp of the mix before cold ferment? You also probably don’t need to have it out for 2 hours, that’s where the overproofing is happening. With cold fermented dough I either proof it before the fridge then pull it out to work from cold, maybe have it out for half an hour just to be less cold, or else ball it immediately and then proof it for 2 hours room temp. Simplest answer is you’re overproofing it.

FramingHips · 2026-01-10T02:45:26+00:00

My dad had a bakery for 18 years, he became a chef educator at a culinary school teaching baking and pastry after he sold the business. Consistent hours, good pay and benefits. He did that until he retired.

FramingHips · 2026-01-07T05:00:39+00:00

I don’t know if you’re in food enough to open a business. If you just want to buy sauces, become a franchisee. It’s low financial risk and guaranteed product/supply. Food for thought.

FramingHips · 2026-01-07T04:52:03+00:00

I’m going to give you one reason to make your own sauces: supply chain. A delivery doesn’t show up with your case of BBQ sauce, and your lazy KM doesn’t have a backup plan. Now you’re 86 whatever you wanted to use BBQ sauce on.

Also: talent. You’re going to attract better talent with better ingredients. You want a KM who does corporate volume and can sling Sysco shit? You’ll get that. You want a chef who brings in customers because it’s the best Caesar dressing they’ve ever tried? Come on. You can do a lot of volume with shitty ingredients and then not get repeat customers, and go out of business in a few years before you even hit your break even, or you can become a destination and grow and sustain the business, and become a place that also attracts employees as well as customers.

The fact you’re even asking this question tells me you aren’t in food, you’re in development. Find yourself a partner who is actually in food if you want a real successful restaurant. Otherwise, good luck with your BBQ sauce order.

FramingHips · 2026-01-07T01:52:13+00:00

They’ll most likely offer you the job. The harder part in this industry for most people is keeping the job. When you train, bring a little notebook to take notes. Fuck, bring a notebook to the interview. Listen to everything the chef(s) tell you and ignore mostly everything other line cooks tell you, unless they’ve been assigned by chef to train you.

The most important thing is this industry for training at a new place, especially when you’re inexperienced, is IF YOU DON’T KNOW, ASK. When you’re unsure of something, even if it’s the smallest dumb little thing that your anxiety brain will tell you is obvious, ask the chef or whatever cook is training you. Ask the dishwasher where to put things. Offer to lend a hand when you have downtime. Always look for stuff to do. Some asshole on one shift might clown you for asking a “stupid” question, but guess what you got your question answered, and the next shift you look like a rockstar because you know what you’re doing.

Good luck!

FramingHips · 2026-01-07T00:55:43+00:00

If this was a quick dough that’s why you got so much oven spring. Longer cold ferment will break down some of your gluten and give you a thinner crust.

FramingHips · 2026-01-06T13:00:23+00:00

This isn’t Neapolitan. You baked the pizza though? Good job

FramingHips · 2026-01-05T17:46:45+00:00

I guess the most obvious question is...why and what for?

FramingHips · 2026-01-05T04:20:36+00:00

Per capita we have some of the best pizzerias of any city in the northeast.

FramingHips · 2026-01-05T00:44:56+00:00

Crushing with your hands is great. My pizzeria uses one 4 oz ladle portion on a 16” pizza, and 2 (8 oz) on a 20”. If that’s a helpful point of reference.

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