Author Archives: Jeffrey Freehof

2010 July: Ask Chef Jeff

2010 July: Ask Chef Jeff

Q: Without having our customers take a survey, how exactly can we tell how we are doing in their eyes? A: I hope you have a finger on the pulse of your business. Do your very best to talk to all of your customers. Don’t have them take a survey, but ask them how theyMore »

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 July: Something Old, Something New

2010 July: Something Old, Something New

Although goat cheese –– also know as chévre –– has been made for thousands of years and was most likely one of the earliest dairy products, its popularity is only recently growing in the pizza industry. Here in the Western world, we have popularized cow’s milk, mass producing it and using it in a varietyMore »

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 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 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 »

2013 February: Take Flight

2013 February: Take Flight

It’s true that chickens can’t really fly, but their wings have been flying out the doors of pizzerias for a couple of decades now increasing in popularity year after year. We’ve seen the emergence of restaurants dedicated to wings like Wild Wings, Buffalo Wild Wings, Wing Stop, Wing Street and so many more. Going backMore »