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2012 July: Dividing Dollars

2012 July: Dividing Dollars

Chances are, your employees think you strike it rich with each sale. They don’t realize you have to keep your lights on, buy more cheese and market to keep customers. If you make a $10 sale, they think you’re putting $10 in your pocket. Boy, wouldn’t a 100 percent profit margin be nice? If youMore »

2012 August: Sticky Dough

2012 August: Sticky Dough

Question: Is there a good way to fix dough stickiness without drying it out? A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition, therefore there are a number of solutions to the problems. Some of the more common reasons for sticky dough and theMore »

Blending Cheese

Blending Cheese

Mix it up with your cheese. The flavor profile of each cheese commonly found in pizzerias can be put together to create unique combinations. Try these combinations (in a 50-50 mix unless otherwise noted): • Mozzarella and provolone • Mozzarella and fontina • Fresh mozzarella and Parmesan • Mozzarella, fontina, Asiago, Parmesan (basic four-cheese blend,More »

Ask Big Dave: The Artisan Movement

2012 July: Ask Big Dave

Q: What’s up with the whole ‘Artisan’ pizza movement? Sarah Matchell Des Moines, Iowa via Twitter A: In my entire lifetime of living in the world of pizza, I cannot remember a time like the present. Our industry is in the middle of a revolution. From coast to coast and around the world, cutting edgeMore »

Succulent Scampi

2012 July: Succulent Scampi

Elevate menus with this easy-to-prepare add-on According to John F. Mariani’s Encyclopedia of American Food and Drink, scampi is a Venetian term that dates back to the 1920s. It refers to shrimp cooked in butter, white wine and lemon juice –– but a small lobster or prawn is preferred. Shrimp scampi first became popular afterMore »

2012 July: In the Zone

2012 July: In the Zone

Calzones are the perfect menu item to help stretch your ingredients while increasing the versatility of your menu. Calzones have been around for decades, and thinking outside the box (or semi-circle in this case) can yield some outrageous calzones that will keep your customers craving these hand-held creations. The options are practically limitless. A calzoneMore »

Exposed

2012 July: Exposed

Exposed ceilings present pros and cons for operators In his new hip restaurant where seasonal artisanal pizzas are delivered from a wood-burning oven, Mike Isabella wanted just one thing: exposure. Isabella, who appeared on season six of Bravo’s “Top Chef” in 2009, opened Graffiato in June 2011, in the Chinatown section of Washington, D.C. HeMore »

Dough Doctor: Big Time Flavor

2012 July: Dough Doctor

Want to pack a punch? Consider herb-infused dough One aspect of pizza dough production that just doesn’t go away is that of flavored or herb infused dough. A number of years ago, several of the big box chains offered herb-flavored doughs. Then a lot of the independents got into the act, too. The trend waxedMore »

2012 July: Motor City Magic

2012 July: Motor City Magic

When it comes to pizza, what do three major Midwest cities — Detroit, Chicago and St. Louis –– have in common? They each have a unique and especially delicious style of pizza. While Chicago’s deep-dish and St. Louis’s Provel cheese-topped pizzas need no introduction, what exactly is Detroit-Style pizza? Let me explain in as simpleMore »