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The Dough Doctor takes a look at modern mixers

2012 January: Dough Doctor

Q: Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer? A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed andMore »

The Price of a Remodel

2012 January: Remodeling By The Numbers

Investing in updated look can breathe new life into restaurant At a time when budgets are tight, investing in a remodel or upgrade may seem like a risky plan. Operators have to wonder if updating the look or equipment in their restaurant will bring in more customers. How big of a remodel is necessary? WhenMore »

2011 December: My Turn

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2011 December: My Turn

To begin to try and define what makes good pizza might take years of in-depth research, highly elevated arguments and countless caloric consumption. And after all is said and done, you would still be where you started. Pizza varies from region to region, city to city, and even street to street. The best part aboutMore »

2011 December: The Singles Game

2011 December: The Singles Game

With three corporate pizza behemoths in her backyard — not to mention a dozen other independents, Jeannette Magaro, owner of Mia’s Nikoli’s Pizza in Camp Hill, Pennsylvania, knows creative and strategic marketing is a must if her eight-year-old shop is to secure customers and profits. The “big boys,” as Magaro calls them, can splash theirMore »

2011 December: On Schedule

2011 December: On Schedule

When it comes to scheduling, it must seem as if the skills of a magician are called for, especially when it comes to waitstaff. In this case, there are numerous things to consider: how many tables to assign to servers; the number of people needed on the floor at a given time; how to keepMore »

2011 November: Ask Big Dave

2011 November: Ask Big Dave

Dave, I need to trim costs considerably in just about every facet of my business. Where do I start? I can’t afford to cut quality of my product, I know, but I can’t afford not to make cuts everywhere else. Peter White San Diego, California Peter, I feel your pain. And I’m glad you knowMore »

Ravioli: Get stuffed

2011 November: GET STUFFED

Cheese-filled ravioli is an Italian staple that we’ve seen on menus for decades. Over the last several years we’ve seen these delightful stuffed pasta pillows get a delectable makeover. As we culinary folks have come to look at stretched pizza dough as an empty canvas where almost anything goes, we have realized the same isMore »

2011 November: Dough Doctor

2011 November: Dough Doctor

Q: In looking at different methods of dough management, some call for allowing the dough balls to rest at room temperature for an hour or more, while others say to take the dough directly to the cooler without any room temperature rest period. Does it really make a difference? A: Yes, it does make aMore »

2011 November: JUDGING A BOOK BY ITS COVER

2011 November: JUDGING A BOOK BY ITS COVER

You’re sitting down for dinner when you realize you haven’t washed your hands in hours. You go to the restroom, wash your hands and reach for a paper towel. But there are none –– and no hand-dryer either. Now you’ve got that icky wet-hand feeling, and a few doubts about the place you’ve chosen forMore »