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2009 May: Dough Doctor

2009 May: Dough Doctor

I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, what you need to concentrate on are dough temperature and fermentation time. In studies that we have conducted, we found that fresh dough exhibited the mostMore »

2009 May: Five Questions

2009 May: Five Questions

Russell J. Weiner is Chief Marketing Officer for Domino’s Pizza. Formerly Pepsi’s Vice President of Marketing, Colas, Weiner has been named one of Brandweek’s Top 10 Marketers of the Next Generation. Domino’s has 5,047 U.S.-based stores and 3,726 international locations. The company’s growth in recent years has come overseas, while domestic stores have struggled. PT:More »

2009 May: Il Pizzaiolo: Pizza Perfect

2009 May: Il Pizzaiolo: Pizza Perfect

Brothers Amir and Ali Arab have been in the pizza business a long time. Though they didn’t exactly enter the circle of pizzeria owners by choice, they couldn’t imagine any other career these days. When the Arabs graduated from college in the 1970s, tensions between America and their native Iran were high. As was discrimination.More »

2009 May: Location, Location, Location

2009 May: Location, Location, Location

Thinking of expanding to another location? Now, more than ever, intelligent site selection is essential — who can afford a hit or miss approach in this economy? Some larger operations, like Marcos Pizza, use site selection software. With 170 locations, this chain, headquartered in Toledo, is poised to open hundreds of additional restaurants. Their software,More »

2009 May: Pork Projects

2009 May: Pork Projects

The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am assuming it’s Italian sausage. But wait. There are as many versions of Italian sausage as there are regions in Italy. Not a problem (not thatMore »

2009 May: POS-itive Thinking

2009 May: POS-itive Thinking

Megan Nicholson and her partners run seven high-volume pizzerias in Wisconsin. On an average day at one of Nicholson’s Glass Nickel Pizza Company locations, approximately 800 to 1,000 orders will filter into the kitchen. One POS misstep and Nicholson knows the trouble that could follow: a kitchen in confusion and frustrated customers none-too-eager for aMore »

2009 May: Protecting Plastic

2009 May: Protecting Plastic

When Mario DiBiase opened Brooklyn, New York’s Aperitivo Cafe in April 2008, he set high priority to customer convenience and security. Such aims are what led DiBiase to become a testing site for VeriFone’s pay-at-the table wireless system, which allows DiBiase’s wait staff the ability to run a customer’s credit or debit card transaction directlyMore »

2009 May: Pasta Primer

2009 May: Pasta Primer

This is one of my all-time favorite pasta dishes. The Italian word “carbonaio” means “coalman” or “dealer in charcoal”. This dish takes on that name because of its coal dusted appearance from the abundant use of freshly ground pepper in the preparation. Pancetta (unsmoked Italian bacon), the fat generally used to give this dish itsMore »

2009 April: First Course

2009 April: First Course

Some customers, when they need to cut their spending, order either an appetizer or dessert with their entrée, but not both. Brett Corrieri, corporate chef of MAFIAoZA’s in Nashville, Tennessee, and Birmingham, Alabama, prefers that customers order appetizers. “Desserts have a lower margin,” he says. “For most desserts, the food costs run 50 to 60More »