Marketing Matters: The power of imagery

2012 October: Marketing Matters

A photo of a recently deceased friend was posted on a social network. As people commented several words kept reoccurring; beautiful, con­fident, intelligent. That photo was powerful; it evoked memories and emotions. Though we view things in varying ways, all of us have emotional responses to the things around us. A picture can convey intenseMore »

National Pizza Month 2012 Recipes

2012 October: National Pizza Month Recipes

National Pizza Month Pizza Challenge: We asked pizzeria operators to give us their best pizza recipes to celebrate National Pizza Month in October. We received recipes from across the North America. These are our interpretations of the best of the best.         Italian Club Pizza Two Guys and A Pizza Place Lethbridge,More »

September 2012: Hiring Top Talent

September 2012: Hiring Top Talent

Our country is still experiencing high unemployment, yet many employers are finding it difficult, if not impossible, to hire people who will stick around. How can this be? If you’re one of those businesses, you’ve also probably noticed other pizzerias in your area that don’t have any trouble bringing in new staff members. Here’s howMore »

Sausage Stuffed Ravioli with Chipotle Basil Cream Sauce

Yield: 4 servings 3 tablespoons butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 4 bail leaves, chiffonade ½ tablespoon green chilies, chopped 2 cups heavy cream 1/2 cup Pecorino Romano cheese, grated 1 medium tomato, medium sized dice 2/3 cup crimini mushrooms, sliced Sausage tortellini Salt & pepper to taste Warm panMore »

Wild Mushroom Pesto Penne

Menu Development Mushroom Madness By Carol Kroskey Look beyond cultivated white mushrooms to add flavor, texture and variety to menu items Diners who like mushrooms really like them, giving operators a chance to promote specialty pizzas like the “Champignone”, which is offered by Pizza Bubamara in Chicago. 642-524 This pie combines cremini, portobello and strawMore »

Sandwiches To Jumpstart Lunch Sales

What makes a great sandwich? Ask 10 people and you’ll likely get 20 answers. In my hometown of Chicago, it’s all about the Italian beef sandwich. In Philadelphia, it’s about a Philly Cheesesteak sandwich. In Texas, it could well be a barbecue sandwich. In New Orleans, it’s all about the famous muffaletta. In New England,More »

Maccheroni al Forno

Béchamel and mornay sauces fall into the white sauce category. Mastering both of these sauces opens up a wide and wonderful world of flavors that you can use to enhance pasta and pizza creations. But first some background information is in order. Food historians are pretty much in agreement that the original white sauce, knownMore »