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Places that Rock: Klavon’s / Vinnie’s / The Masonry / Aldo’s

Aldos Pizza, Memphis, TN, pizza, Places that Rock, May 2014

Klavon’s Pizzeria & Pub 6010 Clinton Rd. Jackson, Michigan (517) 784-7000 www.klavons.com Klavon’s is known for its Chicago-style stuffed pizza with a Michigan twist. Five toppings and a pound mozzarella are stuffed between two layers of house-made dough and covered with a tomato sauce. Its specialty pizza menu features 14 hand-tossed pizzas, including the RaginMore »

Sauce Trek II: The wrath of khream

pizzas, white truffle mushroom crema, aurora sauce, pizza toppings, recipe, pizza trends

Make an out-of-this-world sauce experience for your menu ‘The cook of any house of note always seats himself in a high arm chair to give his orders; he holds a long wooden spoon in his hand, with which he tastes the various sauces that are cooking on the stoves and which serves him also asMore »

Dough Doctor: Thick crust is par-fect

Pan pizza, International Pizza Challenge

Dough Doctor breaks down how to achieve an ideal par-baked crust Q: We are thinking of adding thick-crust pizza to our menu. What is your take on using a par-baked crust? A: If a par-baked crust ever had a place where it excelled, this would be it. I can’t think of a better application forMore »

Restaurant Interior: By Design

2013 February: By Design

Five common dining room design problems — and how to fix them Years ago, architect Jim Lencioni recalls being called into a casual restaurant concept based in the Southeast. Despite solid marks for its food, business continued falling. In surveying guests, Lencioni soon discovered that diners preferred carryout because they were so uncomfortable in theMore »

Online, mobile, tablet visibility critical to success

Online, mobile, tablet visibility critical to success

Can your pizzeria be found? Sometimes customers have trouble finding Coal Fire Pizza, located near Baltimore. “They’ll say, ‘We tried Google Maps and MapQuest and the directions were wrong,” says Dennis Sharoky, president of the five-unit company. “We look into it and we try to find us, and it comes up. Maybe they were doingMore »

Feet to the fire

Mangia, waiter, table, customers, diners, server, service

Holding employees accountable is never easy, but it sure is necessary Paul Reader compares his pizzeria to a football team running an offensive play. Each employee has certain tasks to complete at certain times and when any team member fails to fulfill his or her responsibilities, performance suffers. “And it’s not long before you’re fightingMore »

Respecting the Craft: Opening Day

Tony Gemignani headshot

Three restaurants opening within 10 days — How am I going to do it? I am literally 10 days away from opening two new restaurants in Northern California at a casino called Graton. This is one of the biggest tribal casinos in the U.S. and we were selected to be there. There we will beMore »

Trending Recipe: Pepperoni gravy how to

pepperoni gravy, pizza, pepperoni, slice, banana peppers

One word describes this creamy sauce…AWESOME. Once your customers stop laughing at you and taste this sauce, they will be hooked in a sad, sick way because this sauce is the greatest! We do a nice “Pizz-biscuits and pepperoni gravy” with this sauce. Add mayo and chill for a fabulous dipping sauce. Pepperoni Gravy 1½More »

Cured Meat Craze

Salumi, pizza, rustic, rectangle, slices, recipe

Salumi meats spice up menus Once considered an old-school Italian ingredient, salumi has become the go-to ingredient for antipasto, pizza and salad. Salumi are Italian cured meat products predominantly made from pork (although salumi includes bresaola, which is made from beef). At Seattle’s Tulio Ristorante, Executive Chef Walter Pisano, serves a coppa, oregano and mozzarellaMore »