October 2009

ALL MAGAZINE ISSUES


2009 October: Better with Wine

December 9, 2013 |

Sauce It Up with Wine

Building a sauce with wine is a wonderful way to add acidity, body and flavor. Italian dishes with wine as an integral ingredient are aplenty — from risotto deglazed with white wine to Bolognese slow-cooked with red wine and stock. The challenge is knowing which wine is suited for what dish, and whether to deglaze,…Read More

carrot cake

March 14, 2013 |

2009 October: The Sweet Life

It’s no secret that times are tough for restaurant operators. Money is tight, customer numbers are down, and more than ever profi t margins are at a premium. But even though you may not be able to add that second location (yet), there are ways to boost profi ts in this down economy. How? By…Read More

menu

March 14, 2013 |

2009 October: The Bigger…the Better?

Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer just a few items and you’re at risk of discouraging a repeat visit. Offering too many items can just confuse the guest, not to mention…Read More

bar seating, seating, place setting, dining

March 14, 2013 |

2009 October: Quick & Easy

In June, Pizza Hut announced it would spend $5 million to renovate its locations in Jacksonville, Florida. The investment would pay for a “transformation to a more contemporary look and improved customer experience” in the seven dine-in and 23 delivery and carryout restaurants in the area. If you want to update your restaurant’s look and…Read More

2009 October: Pasta Primer

March 14, 2013 |

2009 October: Pasta Primer

I have been making linguine with clam sauce (both the red and white versions) in one fashion or another for many years, so you can well imagine that it is one of my favorites. If fresh manila clams or littleneck clams are not available, you can use chopped or canned clams. The result will not…Read More

2009 October: Dough Doctor

March 14, 2013 |

Dough storage can make or break your operation

Dough storage –– this is one of those topics that I continually get questions about, so it’s probably time that we go back and revisit the basics. The way in which we store our dough has changed over the years. Back in the 1950s it was common to allow the mixed dough to remain in…Read More

ice cream, brownie, sundae, dessert

March 14, 2013 |

2009 October: Cool & Creamy

As temperatures rise this summer, diners look for ways to cool down. Ice cream presents a practical solution. Sure, you can sell it by the scoop, but why not pair ice cream with cookies or brownies? Ice cream lends itself to many easy-to-prepare desserts. It’s a tasty — and profitable — menu addition. “Ice cream…Read More