My experience with Adelo

February 24, 2013

Dusting off my rusty old blog was on the list of New Years Resolutions this year.  It stuck on my Priority Checklist for weeks, and now I finally got around to doing it.  Happy 2013.

The most recent reply on my blog was about a month ago.  It was from an Adelo rep.  Starting with:

I ran into one of your very negative comment about Aldelo support being terrible.

Well, I made that comment on PMQ because Adelo’s customer service sucks.  They were beyond unhelpful.  Just saying no would have been better than getting the wrong information (which was the only thing they did respond with).

Back in 2010, on a consulting job in Singapore, I came across a problem with the database on an Adelo system.  Local support was impossible because the local rep quit dealing with Adelo.  I had a simple question.  How do I purge customers who hadn’t ordered in 12 months from the system?

Of course, the first thing I did was to look through the manual.  No luck.  There was nothing in either the pdf that came with the system or the paper manual.  So I emailed Adelo.

Their response:  “Data can be purged from the database, These functions are covered in the User Manual as well as the tools manual as there is more than one option to do this.”

Okay.  You would think I must have missed the information.  Purging a database should be pretty intuitive.  Nope.  It wasn’t covered, and I read it cover to cover the second time.  When I asked for the page number, I got this response:

Please understand this information has been in all manuals since 2004.  I can not give you a page number ….

After a month of getting the same answers (read the manual), I got this final response:

Unfortunately we are not able to be more help …

Then they gave me a line about not being the authorized reseller, who they knew had gone out of business years earlier.

This is a case where a simple answer could have fixed what should be an easy problem.  I don’t know what went on before I was hired for the consulting job.  I don’t really care.  I do know that I felt like I got the runaround from some completely unhelpful employees. Now, given the opportunity, I can let other potential customers know my feelings about the crappy customer service I received from Adelo POS.

Was it worth it to Adelo?  Who knows.  Maybe the only guys getting hurt are the resellers like Jack at  Then again, he never followed up either.


RIP Joseph Simek

February 24, 2013

I know many people don’t like frozen pizza, but the guy who essentially invented it passed away recently.  You can read his obit here.  Reading through, I realized I hadn’t heard the tag line: What do you want on your Tombstone in literally decades.  It is still easily one of the best marketing lines in the pizza business.

Credibility in endorsements

March 22, 2012

I stopped by to dust off my blog today because I felt like making a post about integrity.  A few years ago, Revention POS offered me a free system to endorse them online. Seemed like a good deal.  The red flags started popping up immediately though.  Slow to no replies to my emails, and quite a bit of talk, followed by quite a bit less substance.

Years later, I still think about that deal.  If they offered me a deal do endorse their system, they probably did the same thing with others as well.  That brings me to today’s post.  Some un-named consultant made an endorsement for revention on the PMQ forums on his first post.  I am amazed that the company still thinks that is a viable thing to do.  Sending someone to an online community to make an endorsement on their first post smacks of bull shit.  Especially when it is done over and over again.  I wonder if that ever gets old for them.  Evidently not.

The un-named consultant did come back for a second post and left this reply:

I dont think the moderators of this forum will appreciate your tone, and I am disappointed that I even responded, why don’t you go buy Food tech, or Revention and learn the hard truth yourself, because you are certainly not appreciating the time and effort others are taking to help.

Three things:

  1. I could care less what the moderators think.
  2. If you are disappointed in yourself, then why bother in the first place?
  3. I think you somehow confuse appreciation with being tired of blatant endorsements.


What Teachers Make

March 28, 2010

This video came to me through Seth’s blog.  A great source for incredible ideas.

Are you whipping your staff into place?  Do they need constant supervision?  Maybe it is not them.

Pizza Cognition Theory

March 3, 2010

The Pizza Cognition Theory states that “the first slice of pizza a child sees and tastes … becomes, for him, pizza.” Do you remember your first slice? Where was it from, is the place still around, and if so, does it hold up? On that note, has your taste in pizza evolved over time?
Got this off the Slice Blog today.  Interesting theory.  What do you think?

Pizza Bianco?

August 23, 2009

Just reading the latest issue of Pizza Today and they have an article on white pizzas.  For a long time, I subscribed to the, “If the sauce isn’t red, it isn’t pizza” line of thinking.  I also never ordered anything other than pepperoni.  Luckily I grew out of that phase in college.

The possibilities for sauce on a pizza are pretty much endless.  BBQ sauce, teriyaki sauce, no sauce, mustard, …  One of my favorites is easy to make and tastes great.  Give it a try, it is worth it.

Start with a normal pizza skin, but instead of sauce, use mayo.  I use a Japanese mayo that is not quite as firm as Miracle Whip, but that works just as well.  Spread it out a bit thinner than you would with normal sauce, but be sure to cover the skin evenly.

Throw on a coating of cheese, then top with 2-3 ounces of bacon bits.  The amount really depends on the size of the pizza, but 2-3 ounces is just right for a 12 inch pizza.

Bake normally.  A conveyor shouldn’t need any adjusting, but keep an eye on it near the end.  You might need to pull it out one pizza length early, but it is fine if it gets a bit crispier than normal.  For other ovens, take a peek at it a minute early.

After the pizza is done, give it a liberal covering with fried onions.  Something like this or this.  You literally want a layer 1/4 to 1/2 inch thick on your pizza.  Cut it up and you are good to go.

Conveyor Oven Lasagna

August 19, 2009

A recent forum post gort me thinking about lasagana again, and I though I should pass along.  I haven’t had conveyors in a shop for a few years now, but an old recipe for making lasagna in them is still a favorite.  It is simple, quick, and tastes great.


  • Pan (I use this one)
  • Lasagna Pan – You can use the same type as above, a disposable one, or just about anything that holds 2 quarts
  • Onions (1 whole or 3-4 Oz)
  • Green peppers (2-3 peppers, about 3-4 Oz)
  • Sauce (14 Oz) – Pizza sauce is just fine
  • Cheese (6-9 Oz) – Mozz is perfect, but your normal pizza cheese will do.
  • Lasagna noodles (I haven’t noticed much of a difference between no cook and regular)
  • Sausage (12 Oz)
  • 1 Beaten egg – Not 100% necessary, but it does add a lot.
  • 15 Oz Ricotta or cottage cheese

1.  Start off by throwing the onions and GP in your pan, coating lightly with olive oil and then run through the oven.  These can come right off your pizza line, or you can cut them into smaller pieces.  They should be sizzling by the time they come out, if not give them another pass.  You don’t want to brown the onions, but you don’t want them uncooked either.

2.  Mix the egg and ricotta (or cottage cheese) for the filling

3.  Mix the sauce, O/GP mix, and sausage

4.  Lightly coat the bottom of the pan with sauce, and layer noodles over it.  Add 1/2 of the filling, 1/2 the sauce mix, and 3 Oz or so of cheese.  Cover with lasagna noodles (3 should be enough), and add the rest of the filling, sauce and another 3 Oz. of cheese.

5.  Top with 3 stripes of alternating cheese and sauce.  Sprinkle with parm and cover with tin foil.  If your lasagna is close to the top of the pan, you can stick a tooth pick in to keep the cheese from sticking to the foil.

6.  Cook the lasagna covered for 40 minutes.  There are a few ways you can do this.  My ovens had doors on the front, so I could just set the lasagna in the oven, under the blowers and the belt.  MM ovens have a removable front, but I can’t really recommend it because those things are hot and heavy.  It is just better to stop the belt in that case.

7.  Uncover the lasagna, don’t forget the tooth pick if you used one, top with sprinkle more of cheese, and bake it again for an additional 10 minutes, or until the cheese gets brown.

I use sausage because it is easy, pre=cooked, and available.  You can use ground beef (cook & drain before adding to the lasagna), pepperoni, or even Canadian bacon.  I frequently mix all of them as well.

Easy additions are: olives (black & green), shrooms, spinach, egg plant, and just about anything.  The more you make the more creative you will get.  You can also swap out the meat and 1/2 the cheese for tofu to make a great veggie dish.

Any questions?

Time to clear out the crickets

August 12, 2009

Alrighty then.  It is about time for some updates.  I have increased my visibility lately and thought things needed an update.  I am taking a break from my normal consulting here in Asia for the month of September for a much needed vacation.

I am heading back to the US.  Anyone know a good place to get a pizza in Reno, Las Vegas, Phoenix, or the Twin Cities (MN)?

The Shark

February 18, 2009

Life in the Default world has been keeping me away from the blog this month.  It is amazing how things tend to snowball if you ignore them and hope they just go away.  (Note to self, future blog post topic here.)  Today is another easy one, and also one of the coolest pizza cutters I have seen to date:

They even made the bevel look like teeth.  I think I need one of these.

The Evil Twin of Procrastination

February 12, 2009

This is a ‘guest post’ from the daily ETR email.  It really highlights one of my own shortcomings, that of wanting to get blog posts out too fast, and forgoing the no brainers like proof reading.

The Evil Twin of Procrastination

By Bob Cox

I’ve noticed that almost every time I’m in a hurry, something bad happens. And the rushing around is often the result of the time pressure that follows procrastination.

Say your goal is to advance within your company. A management position recently opened, and you decided to submit your resume. However, you procrastinated… and didn’t turn it in until the last minute. In your haste, you didn’t take the time to “proof” your submission. And by not doing so you left in several misspelled words.

Oops! Now you know why you weren’t considered to be the top candidate.

Don’t let rushing or impatience interfere with the achievement of your goals. Learn how to recognize when you’re in too much of a hurry, and slow yourself down.

I have two warning signs that trigger me to slow down:

1. I have an inner sense of desperation.
2. I become irritable – and this affects my judgment.

Both of these warning signs occur when my timeframe to complete a task or project becomes compressed to the point where I can feel myself speeding up the process. A sense of urgency is acceptable. But a sense of panic isn’t. That’s when I know I have to step back, take a deep breath, reset myself, and focus.

You must discover your own warning signs and resist the urge to rush. Stick with routines that work. And don’t make things worse by procrastinating.

[Ed. Note: Success mentor Bob Cox – who has worked with four billionaires during his career – strongly believes that setting goals can help you make your longest-held dreams come true. Learn proven goal-setting and achieving strategies from Bob right here.]