LETTERS TO THE EDITOR

Hi Tom,
We have come up with an Australian invention on a new type of pizza base. Our pizza base is pocketed which allows proportional toppings, plus contains cheeses, tomato, meats, preventing them from slipping off. We are looking for a franchise or other interest parties. We know that we have the edge on other pizza companies. Is this any interest to you?
Graham Kalazich, Sydney

Well, let’s see if we can generate some interest. If anyone would like to contact Graham to discuss the opportunity of trying out his invention, you can contact us at tom@ pmqaustralia.com and we will put you in touch with him.

Dear Tom,
As a small store owner i thought your magazine was a great idea,until now. In your December issue you had a piece on SwissSystems .What a mistake. I ordered from them and now they have gone into liquidation. You should check out what you have in your magazine as it will make your magazine look bad. What a slime (they) were to take my order.
Colleen (Eagleboys)

Thank you for writing in, and while I know this may not replace your frustration, I have made several attempts to contact this company with absolutely no results. I am equally angered as I talked to them and highlighted the product in our magazine. They gave no indication of financial troubles and I would have never published the review of the product if I had known this was about to happen. We sincerely apologize for the hassle it has caused you and will make every effort not to repeat this mistake again.

Hi Tom,
Tony here from Sydney, Australia. I am currently completing a business course and plan to start a pizza business in about a year from now. I have recently subscribed to PMQ and am steadily reading through the many articles but many seem American based. Do you know if there is a Co-Op for buying toppings etc or do you have tips on the best way to go about finding a great supplier? Also, I am interested to know if you have had any experience with pizza equipment and POS registers and if there are particular brands to avoid? Any assistance is much appreciated!
Tony

If you read online articles from the magazine that date before December of 2007 you may find some American based articles, which is the main reasons why I purchased the magazine about a year and half ago and changed the editorial direction to be all Aussie. Now you get all Australian editorial all of the time. For info about co-ops, try contacting either George Carrageorge at Torino (02 9516 1561) or Ron Bakeburg at Variety Foods (08 9471 9033). For POS information, contact DJ Baum at Kilo Delta (EATA), 08 9571 0002 or Gus Wrethman at Sorento Systems (03 9523 7956).

Tom,
Has your magazine ever done a review on the best pizza dough roller? I’ve been trying to find one that works every time without chewing up the dough, even when the dough is very soft or sticky with generous amounts of flour to help it through. They all seem to have sticking problems and on most nylon roller units the diameter of the roller is always small. Why don’t they have larger diameter rollers, like 100mm? A decent dough roller that can roll out a skin in one shot, with no fuss would be good.
Best regards.
Richard

That’s a good subject. I will add it to my editorial calendar, so be watching for an article on rollers. In the meantime, try contacting Spyral, Australian Bakery & Pizza Equipment, Commercial Food Machinery and JL Lennard. They all carry rollers and will be able to help you find the right match. Their advertisements can be found in this issue.