Pasta Primer: Fettuccine

2009 August: Pasta Primer

This is the time of year that many of us (especially those of us living in the Midwest) go bananas over fresh tomatoes. If I had the time, I would write another cookbook called “101 Ways to Use Fresh Tomatoes.” So this time of year I am constantly coming up with new ways to useMore »

2009 July: Main Menu

2009 July: Main Menu

At any restaurant, the quality of the food served is the most important factor in a customer’s happiness. But it’s not the only thing that matters. Consciously or not, customers are forming an opinion about their dining experience from the moment they enter your establishment. “Consumers can go anywhere to eat, but they’ll pay aMore »

2009 June: Ricotta Revelry

2009 June: Ricotta Revelry

Love it or hate it, ricotta just may be the most versatile cheese found in pizzerias today. Not only is it used in pasta dishes, but it can also be found atop pizzas and in rich, delightful sauces and desserts. It’s important to understand what ricotta comes from and how it’s made. Ricotta is ItalianMore »

Fruitza

Mandarin Pizza

Think fruit pizza and the ubiquitous “Hawaiian” most likely comes to mind. While no one will argue against the popularity of this ham-and-pineapple delight, fruit toppings aren’t limited to pineapple. Consider pears, apples, oranges — even coconut. The operators we interviewed did just that and discovered that fruit not only adds a sweet note toMore »

Clean Sweep

Photo by Josh Keown

Customers are restaurants’ biggest allies and their harshest critics. They are not shy about expressing their joy, concern or displeasure with an eating establishment. The wilting plant in the corner, the dust on the ceiling fan or the empty paper towel bins in the bathroom are details easily overlooked by operators and staff. But customersMore »

A Well Oiled Machine: Opening Procedures

Photo by Josh Keown

The hours before opening — while sometimes hectic — are the few times in a busy pizzeria’s day when customers are not continually walking in and the phone is not ringing like crazy. It’s the perfect opportunity to lead the day in a positive and profitable direction. Paul Gainor, owner of Pizza Zone with twoMore »

Going Pro

2013 March: Going Pro

Is a professional chef needed in a pizzeria’s kitchen? The performance kitchen at Cane Rosso takes center stage. Built around a wood-fired oven, the workspace is home to leading man Dino Santonicola, the Naples-born master pizzaiolo hired by owner Jay Jerrier to put his restaurant on the map. And he’s not alone –– more attentionMore »