In The Kitchen

2012 July: In the Zone

2012 July: In the Zone

Calzones are the perfect menu item to help stretch your ingredients while increasing the versatility of your menu. Calzones have been around for decades, and thinking outside the box (or semi-circle in this case) can yield some outrageous calzones that will keep your customers craving these hand-held creations. The options are practically limitless. A calzoneMore »

Dough Doctor: Big Time Flavor

2012 July: Dough Doctor

Want to pack a punch? Consider herb-infused dough One aspect of pizza dough production that just doesn’t go away is that of flavored or herb infused dough. A number of years ago, several of the big box chains offered herb-flavored doughs. Then a lot of the independents got into the act, too. The trend waxedMore »

2012 July: Motor City Magic

2012 July: Motor City Magic

When it comes to pizza, what do three major Midwest cities — Detroit, Chicago and St. Louis –– have in common? They each have a unique and especially delicious style of pizza. While Chicago’s deep-dish and St. Louis’s Provel cheese-topped pizzas need no introduction, what exactly is Detroit-Style pizza? Let me explain in as simpleMore »

2012 August: Pinwheels Chef Jeff

What do you do with all that dough? A delectable option is pinwheels. The filling choices to roll in are abundant. Watch Chef Jeff Freehof, owner of The Garlic Clove in Evans Georgia, show you how to make pinwheels: To view more instructional videos, click here. Want another idea? Try Cheesy Pepperoni Pinwheels. To start:More »

Summer Season

summer garden pizza, broccoli

Use summer ingredients to lighten up your menu As the temperature rises, it’s time to cool things down. Give your customers the opportunity to lighten up with pizzas that are fresh, colorful and deliciously summer-fresh. There’s no need to put pepperoni and sausage on a back shelf, but summer is the perfect opportunity to menuMore »

Dress It Up

Salad, dressing, honey, lemon

Make your own salad dressings to up the wow factor in-house There are two times of the year that salad sales in restaurants spike. The first spike is a short-lived one, and that’s the first week in January when people are making their New Year’s resolutions. The second one is now and lasts all summer!More »

So Cool

Chocolate Gelato

Make this summer sweet with gelato Gelato –– that dense, creamy, wonderful Italian frozen dessert –– is not the exotic, foreign entity it once was. But although it has found its way onto restaurant menus across the country, it still offers menu distinction to operators. Flavors are limited only by imagination and range from theMore »

Ask Big Dave: Help — Our Oven Died

askChefJeff02

Q: On the busiest Friday night ever our pizza oven died. It became completely inoperable. We lost tons of business and many of our customers left disappointed and probably visited our competition to get their pizza that night. We are trying to figure out a good way to solve this problem. Any suggestions? A: I’mMore »

Go Green

caproccio salad

Fun and flavorful salads heat up summer profits With the summer months upon us crisp, cold salads are a must-have menu item. “When it’s hot outside, salads are one of my favorite foods to eat,” says Spencer Johnston, executive chef at The Churchill in Los Angeles, California. To move his dinner salads, Johnston has summerMore »