In The Kitchen

New Haven-style Pizza — About Apizza

PieceNewHaven

New Haven pizza delights diners near and far Like Chicago and New York, New Haven, Connecticut, boasts its own pizza style. For those operators selling New Haven-style pizza, it’s more than just pie — it’s about preserving a legacy. New Haven apizza (pronounced “ah-beets”) is a Neapolitan-influenced pizza displaying a thin, crisp crust and chewyMore »

How to: Sangria

Sangria

If you’re looking for something to make your beverage menu stand out, try making your own sangria. It’s a fresh, fruity cocktail that is perfect for summer — and if you’ve got a full bar, you’ve probably already got the goods to make it happen. 2 bottles red wine (preferably dry) 1 cup brandy 1/2More »

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 »

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 »

Ingredients: Linked in

The Cassolet, Sausage, Pizza, bacon, cannellini beans, white beans

If sausage is a top seller, why not maximize it?   In 2004, I competed in the Pizza Festiva Competition at the International Pizza Expo in Las Vegas. Needless to say, I didn’t win because Doug Ferriman of Crazy Dough’s in Boston steamrolled over all competitors that year with a killer pesto pizza. I wasMore »

Any way you slice it

Papalino's Pizza, slices

Pizza-by-the-slice operations share secrets behind their success   Sin City is a 24-hour town, so staying open until 2 a.m. is important to Pop Up Pizza located inside the Plaza Hotel in Las Vegas, Nevada. It also enables the pizzeria to serve customers who only want a slice or two as opposed to an entireMore »

Calzones: In the Fold

2011 January: In the Fold

For those of you who have heard some of my advice regarding menu development over the years, you understand how important it is to maximize the usage of your ingredients. By following this philosophy, you will enjoy a lower food cost by not wasting product that didn’t get used before it expired –– all whileMore »

Green Thumb

2012 JULY: Green Thumb

Love it or hate it, spinach has the potential to be a big hit on your menu and can be utilized in appetizers, pizza, pasta and entrées. I have loved spinach since I was a kid. In sixth grade, at recess, when most kids went across the street with their pocket full of change toMore »

Trending Recipe: How To Franken Sausage

Franken Sausage, Pizza, recipe, pepperoni, bacon

If you want to take it to the next level (and you’re gonna want to with this recipe) check out the best dang sausage you’ll ever taste combining fresh unseasoned bulk sausage with pre-cooked bacon crumbles, pepperoni and spices! Check out some out-of-the-box sausage pizza ideas. Franken Sausage 3 cups (or 29 ounces) of freshMore »