In The Kitchen

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 »

Menu Matters: Food Allergies

2009 July: Menu Matters

It may seem silly to grill a server about the contents of the pizza sauce or the brownie sundae, but to someone with a food allergy or intolerance, it’s a serious concern. Jennifer Parks, managing partner of Pizza Fusion in Mesa, Arizona, has two daughters who are wheat intolerant and a mother with Celiac disease,More »

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 »

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 »

Fry Day: The Montanara

2012 September: Fry Day

It’s strange to think that an ancient pizza has become the newest trend. But such is the case with the montanara, an import from Naples that sees a round of dough flash-fried then topped with ragu (cooked tomato sauce) and cheese. But the American translation — the montanara that’s making its mark on menus hereMore »

Sharp As A Knife

knife cutting onion

Time to sharpen your knife skills? And by skills, we’re talking about back-of-house efficiencies and safety protocols around the most common foodservice tool. Knowing which knives work best for cutting different types of product, how to care for them properly and how to use knives safely can give operators a well-honed edge. Safety first. “TrainMore »