Author Archives: Jeffrey Freehof

2010 March: All In

2010 March: All In

You’ve probably heard a lot about how good for you whole grains can be. It’s been touted for its health benefits. They are being incorporated into more and more food products because The Dietary Guidelines for Americans, last released in January 2005, recommend that all adults eat at least half their grains as whole grainsMore »

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 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 »

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 »

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 »

Conveyor Oven Crust Options

You can offer different styles of crust, but you’ll need at least a double stack oven. You can offer hand-tossed baked on a screen, which does cook quicker than a pan pizza. So you have different cook times and cooking speeds for the different types of pizzas. There are split belt ovens out there as well. 

Selecting Candidates

I have implemented an observation day. After interviewing someone that I think is a great candidate, I have them come in for a paid observation day. I explain that it is not simply to stand back and watch, but it really is like the first day of training. Tell them you want them to showMore »