Respecting the Craft: Making dough

2013 January: Respecting the Craft

Q: Do you use the same flour in your starter as in your batch? A: Not necessarily. In some cases I may not use a Caputo starter with a Caputo batch. I might use a Central Milling starter, “Keith’s Best”, and use 20 percent of the starter in my batch. It really all depends onMore »

Get Baked

2013 January: Get Baked

Attention to detail — and patients — delivers superior baked pasta results Hot, hearty and comforting, baked pasta will assuage any winter blues. John Coletta, executive chef/managing partner at Quartino in Chicago, Illinois, has prepared and served many baked pasta dishes for nearly seven years. The most popular is lasagna al forno, made with bologneseMore »

The New Paths Of Pizza Delivery

2013 January: The New Paths Of Pizza Delivery

In a typical day, Woodstock’s Pizza in isla vista, California, will make about 60 deliveries across the lunch and dinner dayparts. To homes, office complexes, industrial spots and the nearby campus of University of California, Santa Barbara (UCSB), a daily staff of 10 Woodstock’s drivers will hit doors across the Isla Vista area. The sheer numberMore »

2013 January: Did You Know

According to a 2012 Global Security Report by Trustwave, the food and beverage industry accounted for 44 percent of data breach investigations in 2011. It was the highest percentage of all industries.           Pizza Expo International Pizza Expo is just two months away, March 19-21     Rhode Island has 412More »

Ask Big Dave: Start-up worries

2013 January: Ask Big Dave

Q: I’m ready to do it, Dave. After attending International Pizza Expo and reading the magazine for a year now, I feel like I’m learning what it will take to succeed with my own pizza shop. I’m scared to death. Should I be? Phil Cross Pittsburgh, Pennsylvania A: Like many things in life, you justMore »

On Ice: Ice machine cleanliness

Photos by Josh Keown

When restaurants get lax on ice machine cleaning, the results can be chilling — from a failed health inspection to gross news headlines about black mold clogging an ice machine at a local eatery to, in the worse-case scenario, sick customers. Experts say that’s because ice machines provide an ideal environment for microbes to flourish.More »

Hit the Road: Non-owned auto insurance for delivery drivers

2013 January: Hit The Road

You’d probably never think of courting disaster by driving around uninsured. Yet, if you’re like many independent pizzeria restaurant owners, chances are you’re unwittingly placing your business in the same kind of jeopardy. How? By not carrying a non-owned auto liability policy — coverage insuring you should one of your delivery drivers have an accident,More »

Man on the Street: Undercover as pizza chain delivery driver

2013 January: Man on the Street

After my fifth sub-$1 tip, I decided to stop keeping track altogether. I wasn’t doing this for the money, but if I were I would have been horribly disappointed. I was delivering pizzas for one of the Big Three national chains. Despite being a huge fan of all things pizza, I had never actually workedMore »

2012 December: Creating a Company Culture

2012 December: Creating a Company Culture

Every business owner wants a company culture in which employees are happy to work hard to foster business growth and profits. But achieving this winning atmosphere can prove elusive. First and foremost, you must have a well-defined company vision, mission and set of values. What is your company all about? Where is it now? WhereMore »