Leave it to Beefer!

horizontal meatball pizza

Why let chicken and pork get all the glory? Beef it up! June Cleaver: “Eddie, would you care to stay for dinner? We’re having roast beef.” Eddie Haskell: “No thank you, Mrs. Cleaver. I really must be getting home. We’re having squab this evening.” Like Eddie Haskell, a lot of pizzerias may have taken America’sMore »

Chicken Wings

giveMeWings03

What is it about wings? They have become so popular that I wouldn’t be surprised if some scientist is at work trying to figure out how to come up with a chicken that has four wings. It’s no surprise people love them — they’re fun, fast and qualify as finger food. But not all wingsMore »

How Appetizing

2009 July: How Appetizing

A quick survey of appetizers on the restaurant landscape shows that many are still serving the old standbys. Indeed, Mintel Menu Insights, a leading market-research company, lists these as the most common listings: samplers; buffalo wings; nachos; mozzarella sticks; fried calamari; chicken fingers and bread sticks. But are they the most sought after? Trends pointMore »

10 Panini Filling Ideas

10 Panini Filling Ideas

Often, simplicity is the best route to take in the kitchen. This certainly is the case when offering panini. If you’re looking for a way to jumpstart lunch sales, here are 10 easy panini “filling” combinations: • Panini Rosta (grilled zucchini, eggplant, yellow squash, roasted peppers) • Panini Parmigiana (breaded and fried chicken breast, eggplant,More »

Trending Recipe: Polenta Nera Pizza

John Gutekanst

In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house dough 1¼ cups of whole buckwheat berry or grain (substitute local spelt or barley) 2½More »

Fowl Play: 5 great chicken pizzas

Thai Chicken Pizza

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit yourself to just one or two chicken-based pies? Chicken is available to foodservice operators raw orMore »

Fish Food: Seafood on pizza

Clams in shells

In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as I stood waiting to enter my Neapolitan pizza, a man IMore »

The Big Cheese: Pizza Today’s 2014 Cheese Guide

cheeses

Americans love cheese. So much so, in fact, that the average person eats 23 pounds of it each year, according to the Center for Science in the Public Interest. Lucky for us, there is a world of cheeses that are as unique as the places they come from. Each offers a taste, texture and aromaMore »

Transform Traditional Lasagna with Updated Ingredients

Chicken Enchilada Lasagna Photo by Josh Keown

Lasagna is such a staple in the landscape of Italian restaurants and in many pizzerias across our great land. We traditionally see lasagna offered one of two ways –– cheese lasagna or meat lasagna, both layered with noodles, sauce and a blend of cheeses. Let’s explore the different styles of preparation and flavor profiles weMore »

Storage Wars: Coping with Small Spaces

Storage Wars -- pizzerias cope with small spaces

It’s an essential component of restaurant operations, affecting everything from menu size to seating. Yet its importance often goes unrecognized — until the squeeze is on. We’re talking storage space, the bane of many pizzeria operators.“Storage is always an issue, and it does have an impact, and should, on purchasing and menu decisions,” says JeffMore »