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2012 July: Dough Glossary for Starters

2012 July: Dough Glossary for Starters

From time to time I am asked a question about a term that I’ve used in one of my articles. As a result, I’ve come to discover that a lot of operators are not familiar with the terms that I just take for granted. To help bring everyone up to speed on some of theMore »

Bar Staff Training Tips

Bar Staff Training Tips

Rather than flipping new staff a book for their self-study or allowing a new bartender to learn the poor habits of a shoddy veteran, integrate these key elements into bar staff training for maximum effectiveness: Engaging and Interactive: creating a hands-on training experience improves the likelihood that staff will retain and utilize the information. Pre-TrainingMore »

2011 February: On A Roll

2011 February: On A Roll

Stromboli is a second cousin to pizza and a first cousin to the calzone. Which brings us to this question: how, precisely, does a Stromboli differ from a calzone? Well, in a nutshell, there is not much difference. A stromboli starts with a rectangular shaped pizza dough, while a calzone starts with a circle ofMore »

2011 February: Il Pizzaiolo: Lucifers Pizza

2011 February: Il Pizzaiolo: Lucifers Pizza

It’s February, and that means the folks in the International Pizza Expo offices are putting the finishing touches on the annual event that brings more than 6,000 pizzeria operators under one roof. Slated for Tuesday, March 1, through Thursday, March 3, the show –– now in it’s 27th year –– will be held in theMore »

2012 July: Text Ordering

2012 July: Text Ordering

Just when you thought you’d caught up with the new wave in technology-style ordering, the big boys have gone one step further than Web sites to introduce text messaging. Yes, you can now order via cell phone — without actually using it to call anyone. So, what is text ordering? It’s an order via aMore »

2012 July: Press Affect on Dough

2012 July: Press Affect on Dough

The way these two forming methods affect the dough and finished crust characteristics is quite significant. The sheeter tends to both put a lot of work/energy into the dough, sometimes even causing the dough to become tough and elastic like during the forming or shaping process. It also tends to de-gas the dough to someMore »

All Systems A Grow

2012 July: All Systems A Grow

Many operators have asked me questions about opening a second unit. Going from one store to two was one of the hardest moves I ever made. Going from two to three was much easier. I caution operators that if your current store is running better when you are not there, you may be ready. IfMore »

2011 January: Sweet Tooth

2011 January: Sweet Tooth

“Desserts are a missed opportunity,” says Jeffrey Freehof, owner of The Garlic Clove in Evans, Georgia, and a resident expert at Pizza Today. In our September 2010 issue, he called out desserts as one of the five things every pizzeria should be making in-house. His advice is worth repeating: “Sure, there are a lot ofMore »

2012 July: Presto Pesto

2012 July: Presto Pesto

The repertoire of Italian sauces is loaded with classics like Alfredo, Bolognese, arrabbiata, marinara, and oil and garlic. The one sauce that stands just as tall and is just as versatile is pesto. I was always of a mind that pesto sauce never got the respect it truly deserves, even when it is used toMore »

2012 July: Lower Your Energy Costs

2012 July: Lower Your Energy Costs

To ease the burden of rising energy costs, start by taking a look at your HVAC system. The unit not only maintains the current climate control in your restaurant, but it also controls exhaust from the kitchen. One way to maintain climate in the back and front of the house is to install two orMore »