Departments

That’s a Wrap

Sandwich wraps are menu crowd pleasers (With RECIPES)

Operators are faced with the daunting challenge of keeping menu items interesting, yet approachable; filled with tasty ingredients, yet cost-effective. Wraps fulfill this need. Simply put, wraps are a type of sandwich usually made with a soft flatbread, tortilla, lavash or pita rolled around a filling of proteins, veggies and sauce. Diners often view wrapsMore »

BYOB: Bring it in

wine bottle

BYOB creates an array of unique considerations When Joe Burke Jr. opened TreVi Pizza three years ago in Glenside, Pennsylvania, he was excited by liquor sales’ robust profit margins and the food-and-beverage pairings he could promote with a curated selection of wine, cocktails and beer. Unfortunately, Burke could not digest the expense of a $200,000-plusMore »

Wine & Dine

Photo by Josh Keown

Two decades ago, America was largely intimidated by wine. Snobs drank it. Even worse, they swished it around, spit it into a bucket and then talked about it in unappealing and difficult-to-understand terms like “flinty” or “grassy.” What normal, everyday Joe wanted to drink grass? Since wine was an unknown and perceived as expensive, itMore »

Classic Bruschetta

Tomato Basil Bruschetta

Bruschetta is such a popular item coming straight from Italy with so many different ways of preparation that are all relatively easy. Bruschetta is an Italian word that simply refers to toasted or grilled bread that has been rubbed with garlic and drizzled with a little olive oil. Bruschetta is usually served as an appetizer,More »

Keep cool

inside, walkin, cooler, refrigerator, refrigeration

Cleaning and maintenance key to refrigeration care When Rocco DiGrazia planned the layout of his back-of-house operation at Rocco’s Little Chicago Pizza in Tucson, Arizona, there was just no room for a walk-in cooler. Solution: DiGrazia opted to house the walk-in unit behind the restaurant, exposed to the elements of Tucson’s desert climate. “We areMore »

Dough Doctor: Hearth-baked taste

Tom Lehmann

Can you get a deck-oven taste from your conveyor? Q: We are new to air-impingement ovens, and I now want to begin developing a hearth-baked type of pizza. We have done some testing but all that we have been able to make is a crust that is crispy — it still doesn’t have the desiredMore »

2014 Chains to watch

Marco's Pizza, Chains to Watch, pizza chain,

These corporate pizza chains are on the grow and making waves. Marco’s Pizza Toledo, OH With its focus on a higher-end look than normally found in delco units and a dedication to serving pizza that isn’t your typical mega-chain quality, Marco’s Pizza has quickly climbed the ranks of our annual Top 100 Companies list. InMore »

Driver Safety

Driver Safety

Sometimes, things happen to delivery drivers. From assaults to auto accidents, delivery related injuries are an unfortunate fact of pizza life. Here are some things you can do to keep your drivers safe while they’re on the road: • Make sure routine maintenance is performed on the vehicles. Regardless of whether you own the carsMore »