Respecting the Craft: Down and out in Las Vegas

Tony Gemignani

Honestly, I have never been a fan of a certain nationally known food distributor. Early in my career I disliked their approach and practices when it came to their reps. Over the last 23 years I have always bought from independent Italian distributors. And I still do. Opening a new restaurant and going into aMore »

Tony Gemignani talks secrets to great tasting tomato sauce

Tony Gemignani talks secrets to great tasting tomato sauce

Q: What are some ways to properly preserve and store tomato sauce? A: In order to make a great tasting tomato sauce you always want to use the best and freshest tomatoes you can find. Although choosing to use the freshest and best ingredients can be costly, you will in turn not need to addMore »

Dough Doctor: Dough balling, yeast and crust color

2012 November: Dough Doctor

Q: What is the best way to determine if my dough has been correctly mixed? A: While I don’t think there is a level of dough/ gluten development that is correct for all pizza doughs, I do think that for the vast majority of pizzeria operators mixing the dough just until it takes on aMore »

Pan-style Pizza — Full Metal Pizza Jacket

Photo by Josh Keown

“There may be a hundred different stances and sword positions, but you win with just one,” said undefeated Samurai Miyamoto Musashi in 1643. Mushashi would have been a great pizza guy because he described pan pizza to the letter. Every town, village and territory in the world has their own pan pizza style: Chicago style;More »

Give Your Interior A Spruce

Photo by Josh Keown

When Sara Griffith, husband Joe and partners Shawn and Barb Griffith bought a Sam & Louie’s franchise location in Omaha, Nebraska, in August 2012, Sara was looking to update the pizzeria’s interior. She found inspiration from Pinterest, a visual-based social networking site, to use chalkboard paint to cover the entire wall behind the order counter.More »

Man on the Street: Online ordering — the wave of right now

Online ordering

Pizza delivery saves lives. It solves late-night hunger pangs, relieves depression, fuels the student during midterms and caters kids’ birthday parties. For you, it represents a big chunk of your business, but for me it’s disaster relief. Ever since the 1960s, pizza salvation has been just a phone call away. But times are changing andMore »

Manicotti: Oh, man!

Manicotti

Manicotti allows operators to use a variety of toppings and fillings for a hearty pasta entrée Manicotti is a tubular shaped pasta that is typically filled with a ricotta cheese mixture. As culinarians, we are always coming up with creative ways to heighten the dining experience by incorporating other compatible ingredients and perhaps even aMore »

Respecting the Craft: Delayed Start

Pizza Rock, logo, oven

How social media prevented us from opening for two weeks Like most new restaurants, the opening of our Pizza Rock II in Las Vegas had to be delayed beyond our initially planned opening date. As we scrambled to get our final inspections passed, we realized something scary: we needed to open ASAP. Every day thatMore »

Dough Doctor: Water Works

add_water_7943 to mixer

Does the water you use really impact your dough that much?   Q: How does water quality impact my dough? A: Various aspects of the water can impact the dough in different ways. For example, iron in the water can react with many oxidative dough strengtheners such as ascorbic acid or azodicarbonamide (ADA) and, toMore »

Return of the Mac

Pan of macaroni and cheese

Mac ‘n’ cheese isn’t just for kids anymore We all know that everything is better when it’s baked with cheese on it, so I wanted to focus on some amazing baked pasta dishes for you to consider offering in your fine establishment. The great thing about offering some fantastic baked pasta dishes is that youMore »