Author Archives: Jeffrey Freehof

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 »

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 »

2010 March: Ask Chef Jeff

2010 March: Ask Chef Jeff

Q: We added Alfredo to our pasta sauce lineup, and it has been well received. But, sometimes throughout the week it curdles, sours or even gets discolored. Is there something we’re doing wrong?       A: I’m sure you’re going through more on the weekends than during the week. When a sauce breaks orMore »

2010 February: Ask Chef Jeff

2010 February: Ask Chef Jeff

Q: My mixer broke down and I got in some emergency frozen dough balls. Here’s the catch: customers really love it. My mixer will be fixed next week. Should I keep the dough that people are complimenting?       A: It sounds like your dough recipe needs adjusting. That’s what I’d focus on. I’llMore »

2010 January: Ask Chef Jeff

2010 January: Ask Chef Jeff

Q: We make a cheese steak sub with pressed steak. We cook the meat, usually with a bit of oil, then add salt and pepper during the cooking process. Lastly, we add the cheese. We toast the roll, then add lettuce and tomato. It is good, but I am going for that “Man, that’s good!”More »

Ricotta: The softer side

2013 January: The Softer Side

Ricotta is one of the most versatile cheeses that is so abundantly available and incredibly easy to use. if you’re not taking advantage of ricotta and its many uses, it’s time to give it a serious look. Over the years through the magazine, Pizza Today web site and Pizza expo, I’ve shown more than aMore »

Local Outsource Dough

That is definitely an option. When I ran my three pizza shops in Massachusetts, I had a great set up. This guy actually made my dough balls the two different sizes that I wanted. He stored them and stacked them in his own dough trays and delivered them to my shops and put the doughMore »

Supplier Offers Better Pricing

I discovered my supplier has been overcharging me on almost everything. I was giving him just about all my business. I have switched suppliers and now he wants to offer me better pricing. I’m furious. How do I handle this? It’s one of the most important reasons that you should always have two suppliers. ItMore »

Stuffed Breadsticks: Stuff It

2012 November: Stuff It

Breadsticks equal big profits for pizzerias. They are cheap to produce with an almost endless supply of ingredients and are a perfect appetizer add-on to just about any menu item. Take it up a notch by stuffing them and really see them fly out the door. What can they be stuffed with? Just about everyMore »