Author Archives: Jeffrey Freehof

2010 August: Pizza Pillar

2010 August: Pizza Pillar

No member of pizza’s holy trinity — dough, sauce and cheese — should be overlooked. Without hitting all three out of the park, your pizza easily gets lost in the crowded foodservice landscape. So why do so many operations simply open a can of tomato sauce and roll with it? In my opinion, giving yourMore »

2010 August: Ask Chef Jeff

2010 August: Ask Chef Jeff

Q: We don’t have a fryer but found some appetizers that bake in the oven. They have really increased our check average. Can we do the same with desserts?         A: Absolutely! If you can find or make some great looking desserts, people can’t resist –– especially if they are visible andMore »

2010 June: Secret of the Sea

2010 June: Secret of the Sea

Anchovies have quite a reputation. While most people either love or hate them, the truth is that they are so much more useful than most operators realize. Let’s take a closer look at these magical little gems of the sea to see how versatile they really are. You may be surprised at where anchovies canMore »

2010 June: Ask Chef Jeff

2010 June: Ask Chef Jeff

Q: We just bought a dough sheeter, which makes stretching so much faster now, but we are getting bubbles in our pizza. How do we eliminate this problem?         A: When hand stretching dough we leave more dough around the edges of the pizza, thus creating a thinner middle. A sheeter willMore »

2010 May: How Sweet!

2010 May: How Sweet!

Whether topping an inventive pizza, used in pasta dishes or on sandwiches, sweet peppers are a fresh, healthy and delicious hit with customers. While bell peppers are widely used in the pizza industry, banana peppers, cherry peppers and other varieties are great options for operators looking to expand their selections. I love to reminisce aboutMore »

2010 May: Ask Chef Jeff

2010 May: Ask Chef Jeff

Q: We recently started serving freshly baked bread in the dining room with bottles of olive oil for dipping. We didn’t realize how expensive it would be going through a lot of oil. Is there a way to cut this cost?       A: An alternative to buying smaller bottles for each table isMore »

2010 April: Broccoli? Are You Serious?

2010 April: Broccoli? Are You Serious?

Oh, what a wonderful addition broccoli can be to our pizza and pasta menu. Over the years, the vegetable hasn’t gotten the accolades it deserves for a variety of reasons. But, when handled and cooked properly, broccoli can add great vibrance, texture and flavor to any dish. I like to cut most of the stemMore »

2010 April: Ask Chef Jeff

2010 April: Ask Chef Jeff

Q: We sell a lot of subs and sandwiches. We use sub rolls, whole-wheat sub rolls, wraps and Ciabatta bread for panini. We really want to add a hamburger to the menu but don’t really want to add another bread like a hamburger roll. Is there anything we can do with what we already have!More »

Catering: On the Road

2013 February: On The Road

The financial boost that comes from catering really and truly can take your business to the next level. There’s so much more to catering than one time monetary gratification. I find that each catered event I complete grows word-of-mouth. I generally get a couple of inquiries from each event. Now some of these events areMore »

Relocation: On The Move

2013 February: On The Move

When considering moving your restaurant from one location to another, there’s a lot at stake. As the owner of an established Italian restaurant here in Georgia, we wanted to make the right decision for both our business and our customers. Questions to ask yourself before moving: Have you outgrown your existing space? Is your rentMore »