Industry News

Deep-Dish Pizza Dough

I’m a newcomer to the pizza business. I’ve been experimenting making a deep-dish pizza in addition to my regular thin crust pizza. The thin crust pizza comes out really well, but the deep-dish pizza is always too tough and chewy. What’s going on? The term “pizza flour” became synonymous with a strong, high protein flourMore »

Dough for Grilled Pizza

I want to try my hand at grilled pizzas. I know the dough has to be extremely cracker-thin to do so, but I don’t know how to get my dough that thin without tearing it. To achieve a very thin dough characteristic, without the dough tearing during shaping, start off with a high-protein pizza flour.More »

2012 August: BURKE CORPORATION ADDS NATIONAL ACCOUNTS SALES MANAGER

NEVADA, Iowa—Burke Corporation, leader in fully cooked meat toppings and ingredients, announced that Michael Dougherty has been hired as National Accounts Sales Manager. Dougherty’s primary role will be to oversee Burke’s national accounts as well as manage other customers who operate on a national level. “Mike’s contribution to Burke will be integral for continuing customerMore »

2012 August: Pizza Ranch Opens First Montana Location in Billings

BILLINGS, Mont. – Pizza Ranch, the popular Midwest family-style buffet concept featuring a family-friendly atmosphere with craveable food and legendary service, announced today it will open its doors for business on August 6, 2012 at 2505 King Avenue West in Billings. The new restaurant is the first Pizza Ranch to open in Montana and isMore »

2012 August: Best of State Honors Utah’s Little Caesars Pizza

When you want it “hot and ready” there is only one place to turn: Utah’s Little Caesars Pizza. For two years running, the popular pizza stop has been awarded “Best of State” in the “Informal Dining/Carry-Out” category by Utah’s premiere recognition and awards program. Sizzling Platter, LLC (SPLLC), based in Murray, Utah operates Little CaesarsMore »

2012 August: Trattoria No. 10 to feature local tomatoes during festival

CHICAGO, August 1, 2012 – Trattoria No.10, a Chicago restaurant classic for over 24 years, “picks” mid-August to feature and celebrate local heirloom tomatoes on its menu during the restaurant’s self-proclaimed “Tomato Festival.” The venerable eatery will use the occasion to introduce a variety of new menu items that include an assortment of heirloom tomatoesMore »

2012 August: Hearth Bake Dishes

2012 August: Hearth Bake Dishes

Yes, they really do work, but they only work as part of a baking concept. You can’t just use the disk and have your pizzas come out of the oven looking like they were baked in a deck oven. To make the Hearth Bake Disks work, you must make changes to your baking time, temperatureMore »

2012 August: Frequent Diners

2012 August: Frequent Diners

Here are some tips for setting up your own frequent-diner program: • Train your employees about the importance of your frequent diner program. Offer incentives to employees who sign up the most customers. Also train them to remind the customer to present any type of loyalty card during the transaction to ensure customers remember. •More »

2012 August: June Restaurant Performance Index Shows Improved Current Conditions But Softer Outlook

FOR IMMEDIATE RELEASE, July 31, 2012 (Washington, DC) Bolstered by stronger same-store sales and customer traffic levels, the National Restaurant Association’s Restaurant Performance Index (RPI) stood above 100 for the eighth consecutive month in June. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry –More »