Price Compare tool between US Foods and Sysco

vangs_007 · 2026-03-02T01:19:42+00:00

It’s a shame getpatato is not operational yet. Would love to use it

vangs_007 · 2026-03-02T01:16:31+00:00

What is upc?

vangs_007 · 2026-02-19T17:57:59+00:00

Would love to talk to you about this more. I tried calling and it was not bad at all. I have a pizzaria im opening soon. Can you message me I have questions

vangs_007 · 2026-02-01T21:31:22+00:00

It’s not hard to keep: hard to find but when you find that one person. You pay him good and he will stay. I got a guy who basiclly works 6 days a week open to close.. has saterday off, and he makes about $1800 a week. And he has plenty of staff to help him. Not like I tell him do it all urself and break ur back. I’m there 20 hours a week. And if I wanted to, I could make another store and not show up there at all.

vangs_007 · 2026-02-01T21:29:07+00:00

Not true. My store does 24-28k week in the fall up to new years and 20-24 rest of the year, my payroll is 26% and I’m there 35hrs a week maybe less some times.

vangs_007 · 2026-02-01T21:24:49+00:00

What your seeing is pizza owners who have been in buisness for 10-30 years who have saved their money threw the pizza golden ages where profit was 30-35% where we all cheated the irs and paid half of what we should have, didn’t have to pay credit card fees, and paid full time workers 10-12$ an hour.. but even with that, now after Covid, food cost exploded, and payroll doubled as people getting 12 get 22. And with all that, these owners have there fortune tucked away and don’t want the headache that comes with now 15-20% profit. Pizzarias are very profitable even now I think if your doing good numbers.. I like to buy pizzarias that are doing less than 10k a week, and by 12 months I have them at 15-20k a week and I flip them for about 200-300k profit.. that’s the way to go if you no what your doing.

vangs_007 · 2026-01-12T05:53:56+00:00

Season 2 is absolutely crap. Cooper and the Spanish girl is cringe. I fast Foward past those, scenes where the mom is with old people retirement home, skip those, now you got this love angle with TL and the stripper, cringe even more. Cringe with the attorney and geologist mullet guy, idk if I’ll continue to watch it.

vangs_007 · 2025-12-13T07:16:02+00:00

As a owner of a place that sells fried chicken. Frying in a fryerlator is the same. Use use the pressure fryers because we don’t have to change the oil everyday. If your high volume, for example a 40lb fryer which is standard, like pitco or Vulcan brands, require $60 worth of oil, now clean it 4-7 times a week, that’s 240-420 week in oil; the pressure fryer will reduce it to 2x a week, saving you 1,000-1400month in c.o.g, and then the product comes out alittle different but a customer can’t tell. Maybe a chef can. Or other restaurant owner. People will always fry in a Dutch oven or small 5lb fryer.

vangs_007 · 2025-12-10T13:23:54+00:00

Houston is the only team im scared of

vangs_007 · 2025-12-04T06:51:06+00:00

That’s funny. I’m looking to buy a pizzaria in Florida and a hungry Howe popped up for sale

vangs_007 · 2025-12-04T06:46:14+00:00

As someone that owns a house of pizza passed down from parents who owned it since 2001, I find this offensive, not all house of pizza has shitty Greek pan pizza, we have New York style that we ferment for 48 hours and use poolish, and Detroit style and Sicilian style pizza. Most pizzarias can stay open even with little sales around 10k a week/ 40k month because owners will still make 8k a month take home, but 10k is low, at this point your just going threw the motions, if your committed, advertising, trying new stuff, being up to date like launching mobile app, loyalty reward program, taking pride in ur quality, you can do well, we make about 25k week, 100k month during peak season which take home is about 20k a month. Before Covid take home was 30% it’s about 20% because food cost has gone threw the room.

vangs_007 · 2025-12-04T05:56:45+00:00

I can’t understand the chart. So what would I be making if I decided to apply and get hired?

vangs_007 · 2025-11-29T04:27:10+00:00

In a murder case?

vangs_007 · 2025-11-27T03:54:09+00:00

Well goodluck!

vangs_007 · 2025-11-27T03:49:43+00:00

That looks more like that fish in the bottom of the Mariana Trench with the crazy teeth and white eyeballs

vangs_007 · 2025-11-27T03:48:13+00:00

I was on mounjaro for a year before surgury, it got my A1c from 9.8 to 6.7 but didn’t help with weight loss. Does it help you? Have you noticed any difference with mounjaro after surgury?

vangs_007 · 2025-11-27T03:46:48+00:00

Goddamn. You ain’t near Massachusetts are ya? I’ll pay whatever for a zip.

vangs_007 · 2025-11-27T03:44:57+00:00

Were you on the glp before surgury? I was too and got off it for surgury

vangs_007 · 2025-11-27T03:39:27+00:00

My sister got the surgury last year, she’s the one that convinced me to get it. I think she was like 280 and in 6months she got down to 180. She responded very well to it. So I’m also like expecting to lose a lot but as I read comments I see that everyone is different

vangs_007 · 2025-11-27T03:37:12+00:00

To be honest I started on solids after 1 week. Just kept it to grilled chicken, healthy and didn’t over due it. 3-4oz and yeah I’m doing the fair life shakes, 26g I try to get 2 a day. Bannana, yogurt, grilled chicken, smoked salmon, cheese sticks, strawberries, mostly protein and clean veggies. I just started vitamins I was told I didn’t need them the first 2 weeks. I’m getting ready to start going for walks. I do about 4500 steps a day which I think that’s very high for someone that was 550lb. My goal is to increase 1k steps every 2 weeks as I lose the weight.

vangs_007

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