Consistent Pizza

We all strive for consistency. In sports, you’ll hear players and coaches say all they ask from officials is that they be consistent. The word choice is interesting. They don’t demand accuracy, they demand consistency. In baseball, for example, managers often don’t care if a pitch on the outside corner is called a ball insteadMore »

Meal Portion Sizes

How do you determine portion sizes? How much difference should there bebetween lunch and dinner portions? Well, first you need to determine what food cost percentage you want to run. Then you’ve got to cost out your raw product by the ounce. Make sure you include the cost of everything that comes with it such as complimentaryMore »

Primer for Food Safety

Primer for Food Safety

There’s nothing sexy about food safety. But running a professional kitchen with proper food-safety protocols in place is the most important aspect of an operation. Not only can a poor health inspection be costly through fines, it can also devastate the restaurant’s reputation. And with a branding of unsafe practices, an operation has a difficult,More »

Hand-tossed dough a staple in the industry

Pasquale “Pat” Bruno (In Memoriam)

My mother made pizza once a week, usually on Saturday. In all those weeks and years of watching her make pizza, I never once saw her toss pizza dough. Stretched, not tossed (I believe that would be how James Bond would do it) was how that ball of pizza dough took shape. In fact, weMore »