In The Kitchen

2011 September: TAKING A BULL BY THE HORNS

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2011 September: TAKING A BULL BY THE HORNS

This is the greatest pizza in the world.” That was the mantra that my dad, Dick, repeated to my three brothers and me as kids growing up in New Haven, Connecticut. Sally’s Apizza on Wooster Street was our place. Dick, a lifelong New Haven resident, ate there as a child going back to 1938 whenMore »

2011 September: READY FOR THE RENAISSANCE?

2011 September: READY FOR THE RENAISSANCE?

Depending on how you look at it, this is either a horrible or a fantastic time in the pizza industry — the entire restaurant industry, really. Just like our nation has divided into political polar opposites, the pizza segment has separated into two basic categories: cheap pizza and fantastic pizza. No-limit $5 medium pies orMore »

2011 September: LINKED IN

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2011 September: LINKED IN

Making sausage in your restaurant is easier than you think, and fresh sausage cannot be beat. Take a minute and think about how many dishes use sausage. Go beyond topping your pizza and consider sausage sandwiches and even soups like sausage and roasted red pepper soup. Sausage is a main ingredient in many dishes inMore »

Sauces: Basic is best

2011 September: BASIC IS BEST

“Made in house” is a unique marketing mantra that should be on your menu. The more items you prepare from scratch, the more you stand out from your competition across the street. Granted, some items are easier to make than others. And some items are more labor intensive than others. The good news? Sauces areMore »

2011 August: Dough Doctor

2011 August: Dough Doctor

TIP: Be sure to use a wood or wood laminate peel for your prep peel. The metal blade peels are best reserved for use as oven peels. We bake in a deck oven and we are presently baking on aluminum screens because when I use a peel to bake on the deck, the dough endsMore »

2011 August: CHOP IT UP!

2011 August: CHOP IT UP!

In the Kitchen // Ingredients CHOP IT UP! Herbs and spices add panache across your menu By Pasquale “Pat” Bruno Photo by Josh Keown Familiarity breeds intent, and those of us in the food business are quite familiar with that duet of herbs: basil and oregano. Generally, our intent is to use them in everyMore »

2011 July: GREASED LIGHTING

2011 July: GREASED LIGHTING

For some folks, that layer of grease that drips down your arm as you eat a slice of pizza is welcomed. For others, it can be a major turn-off and a reason to go somewhere else for dinner. The challenge here is to create a healthier pizza by eliminating some of the grease (fat) onMore »

2011 July: FABULOUS FETA

2011 July: FABULOUS FETA

Aged a minimum of three months, feta is a brind curd cheese that’s renowned for its flavor and versatility. An all-star performer in Greek cuisine, the product crosses over nicely into the Italian realm. In fact, feta offers operators a variety of options when used on pizza or in salads, pasta dishes or sandwiches. InMore »

Desserts: Sweet Ending

2011 July: SWEET ENDING

We all love the sweet melodious sound of our cash register’s “cha-ching” as we make another sale, and I want to help you make that happen more often. Selling desserts is one easy way to accomplish that goal.Collectively we’ve tried it all, from going around the neighborhood putting door hangers with special offers on themMore »