In The Kitchen

2011 February: Business Solutions – Portion Control

2011 February: Business Solutions

We’ve beat this drum before, but we’ll continue to beat it until operators everywhere heed the call and begin taking portion control seriously. The fact of the matter is that portion control is sound business that should save you at least five percent on your food costs — and it’s incredibly easy to enact. Let’sMore »

2011 February: Potato Chips – Value Added

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2011 February: Value Added

There’s hardly a better accompaniment to a great sandwich than potato chips or fries. But in the pizza business, where kitchens often are small and a fryer isn’t always required, chips typically get the call. Which isn’t a bad thing at all: Americans love potato chips so much they’re the country’s favorite salty snack (secondMore »

2011 February: Raise Your Glass!

2011 February: Raise Your Glass!

Tradition says that pizza places need to offer soda, pitchers of beer and maybe a couple of wine options. But now, with pizza moving more upscale and customers expecting a wider variety of options, many restaurants have gone the way of full bars –– from a simple and well-stocked corner stand to an ornate woodMore »

2011 February: Fresh or Frozen?

2011 February: Fresh or Frozen?

Grill it. Roast it. Fry it. Smoke it. Pizzeria operators have a seemingly endless list of ways to prepare chicken. However, deciding on what type to chicken to use — fresh or frozen — is more limited. There are benefits to both. “Fresh chicken is not only the most economical purchase alternative, it’s also theMore »

2011 January: Dough Doctor

2011 January: Dough Doctor

Q: We want to make some type of apple dessert pizza. What can you suggest that is easy to make? One of my all time favorites is a dessert pizza, and making them is almost as much fun as eating them. They are really very easy and they don’t require any special handling or preparation.More »

2011 January: Lasagna – Must Have?

2011 January: Must Have?

Lasagna, much like pizza, is one of the most recognized and accepted names in the Italian culinary lexicon. Adults and children of all ages do not have to be convinced to order lasagna, but that easy sell can turn into a bad scene unless you get it right. So I am here to help youMore »

2011 January: Chicken Wings – Too Hot to Handle!

2011 January: Too Hot to Handle!

No doubt that chicken wings are a perfect add-on sale. Chicken wings should fly out the door regularly with every pizza delivery order. Chicken wings are great finger food and fun food for children and adults. And the increasing flavor options –– hot, mild, atomic, smoked barbecue, teriyaki –– all add up to an increasedMore »

2010 January: Labor Of Love

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2010 January: Labor Of Love

In The Kitchen / Bread Dame Solaris Parka Dame Thompson Labor Of Love Can you make bread in-house? By Steve Coomes Photos by Rick Daugherty It’s 6 a.m. on a Saturday, and loaves of artisan bread are pouring from the mouth of the impinger oven at Avalanche Pizza in Athens, Ohio. Yes, artisan breads. FifteenMore »

2009 May: Hello, Ciabatta

2009 May: Hello, Ciabatta

In the Kitchen / Bread Lotta Ciabatta Flavorful and full of hols, this rustic bread is fast becoming a customer favorite By Carol Meres Kroskey Photos by Josh Keown As a rustic bread of northern Italian origin, ciabatta is one of those breads that can be anything you want it to be. It’s thought thatMore »