Author Archives: Jeffrey Freehof

2009 November: Done with Style

2009 November: Done with Style

From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques to let your passion for food shine through. I’m sure you’ve heard it a hundred times: people eat with their eyes! It’s important to understand exactlyMore »

2009 October: Ask Chef Jeff

2009 October: Ask Chef Jeff

Q: I read that most pizzerias aren’t using Facebook and Twitter yet. What is your experience with social networking in your business? How do you use it? A: Networking is critical to restaurants. I have always been involved with networking groups where we actually meet in person, socialize and pass referrals to one another. It’sMore »

2009 October: The Bigger…the Better?

menu

Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer just a few items and you’re at risk of discouraging a repeat visit. Offering too many items can just confuse the guest, not to mentionMore »

2009 September: The Power of Pasta

pastas pasta bowls

Pizza and pasta is a match made in heaven. If pasta isn’t already on your menu, start up the printing press — because that’s all about to change! Not only should you be offering both, but why not create a “family feast” by combining a pasta entrée, a pizza and a salad? I’ve heard fromMore »

Ask Chef Jeff

2009 August: Ask Chef Jeff

Q: With so many new restaurants opening around me and the economy being what it is, I’m getting scared watching sales drop. What can I do to keep my name out there without going broke? A: It’s time to turn your advertising inside out! Here’s what I want you to try: take a month orMore »

2009 June: Ricotta Revelry

2009 June: Ricotta Revelry

Love it or hate it, ricotta just may be the most versatile cheese found in pizzerias today. Not only is it used in pasta dishes, but it can also be found atop pizzas and in rich, delightful sauces and desserts. It’s important to understand what ricotta comes from and how it’s made. Ricotta is ItalianMore »

2009 July: Ask Chef Jeff

2009 July: Ask Chef Jeff

Q: We’re opening a new pizzeria and still trying to figure out whether to go with a deck or conveyor oven. What’s your opinion? A: Usually, a conveyor will be more expensive — but it will also allow you to do higher volume and put out a more consistent bake. A deck oven will giveMore »

2009 June: Ask Chef Jeff

2009 June: Ask Chef Jeff

Q: The pre-cooked chicken breast that I use for salads and sandwiches is a great quality — but it’s expensive. What are the alternatives? A: You can spend upwards of $4 a pound on pre-cooked chicken, and in many applications it is well worth it. If you have enough refrigeration or freezer space to handleMore »

Perfect Pasta Prep

Rigatoni al Filo di Fumo

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happenMore »

2009 May: Ask Chef Jeff

2009 May: Ask Chef Jeff

Q: I want to add fried foods to the menu to increase sales, but I’m not sure if I should get one of those ventless, countertop fryers or a floor model fryer. A: It’s as simple as figuring out your space. If you have a hood and exhaust system and can fit a floor modelMore »