My Official Response to Hutmasters Ridiculous Threats, Innuendos and False Claims

[Lord of the Fraud]

Again not reading SetofKs posts, but he does make some good points.

[RichardBrodiesCombover.]

Marty's life just gets more and more pathetic. It's amazing.

[El Gallo]

In the canon of deadbeat excuses, where does "I was going to pay you before you were such a dick" rank? Has to be number 1, mirite?

[MumblesBadly]

So I looked at the reviews for hut's place.

4 stars on Yelp
4 stars on Google
4 stars on Tripadvisor

Talk about consistency.

Too bad the dough doesn't share the same consistency. Some people seem to love the place, but the negative reviews all say pretty much the same thing (over a period of years), mostly focused upon soggy dough, undercooked pizza, and not enough sauce.

While the pizza couldn't be that bad if there are so many positive reviews, clearly this also isn't a grand conspiracy over 4 years time to falsely accuse the place of having soggy dough.

hut, I have seen your analysis of restaurants, food service, and customer service in the past, and it's usually very good. So how come you haven't addressed these repeated complaints? Clearly they're onto something. Obviously it's your business, and it's totally up to you, but if I ran the place, I would be working hard to figure out how to immediately address these seemingly legitimate complaints.

I have a friend who co-owns a restaurant, and I read his place's Yelp reviews. Half the 1-star reviews are complaining that the hostess is rude. I asked him, "Why not give her an ultimatum or fire her?", and he just makes excuses for her. I don't believe he's fucking her, nor do I think he's trying to get in her pants. I just think he's refusing to accept the obvious, and it's dragged his overall Yelp rating down to 3.5 stars. I finally gave up trying to convince him.

We have addressed issues regarding the dough especially with regards to being undercooked. We use a conveyor belt oven which is pretty industry standard now and almost mandatory if you do any significant volume. I spent a lot of time figuring out the proper temperature and time to produce a properly cooked product. There is no real universal temperature and belt speed, it depends on the make and model of each oven. For example, I have a double stack Middleby Marshall PS360 oven....when I competed in Vegas they bring in 5 different ovens of various types so you can cook on something comparable. They have a conveyor oven, a deck oven, a wood fired oven, etc.... They had the newest Middleby on the market, I set it to the same time and temp as I usually cook at and my test pizzas came out literally looking like charcoal. I had to lower the temp by 85 degrees and lower the time by 90 seconds. Luckily at the competition there was a true oven expert who was able to help me quickly. We offer 3 dough types with pan being the most popular. Some people just don't like pan pizza, its vastly different than say a traditional New York pizza. While it may seem to you looking at the reviews that there is a consistent problem, those reviews represent such a small percentage of the overall customer experience. I'm not suggesting that they should be completely discounted by any means but we have addressed these issues.

From the reviews, it sounds like you make great pizza most of the time. I'm wondering whether the folks who complained about the dough had the thicker crust. and the folks in your shop making the pizzas those times punched in the wrong setting for the type of pizza. In those cases, how easy is it for customers to be made right? When answering that question, imagine Druff had a pizza delivered that had undercooked crust and called from his motel room to complain about it.

[BlunderMaker]

imagine Druff had a pizza delivered that had undercooked crust and called from his motel room to complain about it.

this is Dante's 10th circle of Hell

[cmoney]

hutmaster - I want to own part of a pizza place.

hit me up if you want to expand.

[Suicide King]

hutmaster - I want to own part of a pizza place.

hit me up if you want to expand.

I smell a brick oven stake coming!

[Lord of the Fraud]

hutmaster - I want to own part of a pizza place.

hit me up if you want to expand.

Pizza place/sports bar, imo

Cosy place with quality pizza/food, quality screens, simple drinks selection, memorabilia on the walls, and no bastard kids after 7pm.

Find the right location and you're golden.

[Suicide King]

hutmaster - I want to own part of a pizza place.

hit me up if you want to expand.

Pizza place/sports bar, imo

Cosy place with quality pizza/food, quality screens, simple drinks selection, memorabilia on the walls, and no bastard kids after 7pm.

Find the right location and you're golden.

You can’t do no kids after 7 in this country.

[DirtyB]

hutmaster - I want to own part of a pizza place.

hit me up if you want to expand.

Portillo's is expanding outside of Chicago. If you bring chocolate cake milkshakes to Vegas, you will get rich(er).

http://www.portillos.com/menu/restaurant/

[Suicide King]

hutmaster - I want to own part of a pizza place.

hit me up if you want to expand.

Portillo's is expanding outside of Chicago. If you bring chocolate cake milkshakes to Vegas, you will get rich(er).

http://www.portillos.com/menu/restaurant/

Holy shit is this true and are they coming to California?

[WillieMcFML]

the only downside of a place like Portillo in Vegas is, their pies take like an hour to cook

come to think of it, didn’t they already open, or was that a Lou Malnottis?

[Lord of the Fraud]

Pizza place/sports bar, imo

Cosy place with quality pizza/food, quality screens, simple drinks selection, memorabilia on the walls, and no bastard kids after 7pm.

Find the right location and you're golden.

You can’t do no kids after 7 in this country.

They don't allow you to do 'no kids' after a certain time in your own food/drink establishment?

That's a crazy rule/law

[blake]

maybe this is just an east coast thing, but i have never ever seen any decent pizza place use conveyor ovens.

i’ve never even heard of one outside of a mega-chain like pizza hut or domino’s

[DirtyB]

the only downside of a place like Portillo in Vegas is, their pies take like an hour to cook

come to think of it, didn’t they already open, or was that a Lou Malnottis?

There's a Giordanos in Bally's.

[Suicide King]

maybe this is just an east coast thing, but i have never ever seen any decent pizza place use conveyor ovens.

i’ve never even heard of one outside of a mega-chain like pizza hut or domino’s

Everything here too. A pieology or mod pizza is gonna show up and put you out of business.

[sonatine]

maybe this is just an east coast thing, but i have never ever seen any decent pizza place use conveyor ovens.

i’ve never even heard of one outside of a mega-chain like pizza hut or domino’s

its literally impossible to properly cook a pizza in one.

you should be firing pizza dough well north of 600 degrees for no more than 6-8 minutes. anything cooler than say 575 and your "pizza" is officially a bunch of corny bullshit toppings on wet bread. its not chemically possible to cook pizza dough properly at less than 575 and the optimal temperature for a thin pizza dough is around 800 if we are going to keep it real here.

[DirtyB]

Portillo's is expanding outside of Chicago. If you bring chocolate cake milkshakes to Vegas, you will get rich(er).

http://www.portillos.com/menu/restaurant/

Holy shit is this true and are they coming to California?

They have one near Anaheim and one near Riverside.

[Suicide King]

The truth about jewdonk turned into the truth about huts pizza.

[WillieMcFML]

can we get back to the #BigTopic?

jewdy, spill the beans on getting shit canned in Diego Garcia