Jeffrey Freehof

Jeff Freehof owns The Garlic Clove in Evans, Georgia. He is a frequent contributor to Pizza Today and a speaker at International Pizza Expo.



mac and cheese and red potato salad

April 1, 2016 |

On the Side

Don’t overlook the power of the side dish with your sandwiches The pride we take in the quality ingredients we use in our dishes, as well as the variety we offer, is unprecedented. The industry is ever changing and the focus of what our patrons look for is widening. It’s like a great IMAX theater…Read More


BakedPasta

March 1, 2016 |

Oven Lovin’

Baked pastas perfect in-house and for catering We are in a segment of the foodservice industry that is specialized. Each operator truly refines their craft and what they offer to attract the best client base hoping for a rapid rate of return. It’s interesting to think back to my very first business I opened in…Read More


portioning sausage on pizza at prep table

February 1, 2016 |

Portion Control: Size Matters

Proper portioning extends beyond pizza Are you measuring up to your food cost goals? Profitability is just one factor in the key to success. Profits are how we keep going and growing in a multitude of ways. Don’t be fooled by focusing on maximum profit as the best way to run your business, because that…Read More


pesto

August 1, 2015 |

Pesto Perfection

Simple sauce has multitude of uses, twists Pesto is a sauce whose origin comes from northern Italy and is traditionally made up of fresh basil, garlic, salt, olive oil, Parmesan and pine nuts. The ingredients get blended together except for the pine nuts, which get added at the end so they are recognizable. Pesto is…Read More


gnocchi, pasta, entree

August 1, 2015 |

Go With Gnocchi

Italian staple isn’t difficult to pull off in your pizzeria As we all know, pasta comes in all sorts of shapes and sizes. Long and short, stuffed or stout, pasta is loved by most. An empty pizza skin or a bowl of plain pasta are to a chef what an empty canvas is to an…Read More


spinach ravioli

July 1, 2015 |

Holy Ravioli!

Pillowy stuffed pockets are big movers in pizzerias   Stuffed pasta pillows, known as ravioli, have been filled with either beef or cheese for decades. It was that simple. Now with the Food Network’s popularity, the culinary arts have become such a highlight with more and more home cooks, chef wannabes and other great culinarians…Read More


Onion Rings

April 6, 2015 |

The Big Boost

Increase your bottom line with inexpensive ideas   When it comes to increasing check totals, pizzerias have it tough. Pizza is filling by itself, and many customers don’t consider anything beyond pizza and breadsticks. I want to share some fast and easy menu boosters that bring in some extra dough without breaking the bank when…Read More


Pepperoncini Poppers stuffed with feta, cream cheese, mozzarella and wrapped in prosciutto

March 1, 2015 |

Pepperoncini: Mild Yet Wild

So-called Tuscan peppers pack a flavorful punch Pepperoncini come packing just a little heat and are used widely in Italian and Greek cuisine and accompany every pizza that Papa John’s and others serve to their patrons. Pepperoncini hail from Europe originally –– specifically, Italy and Greece have deep ties to this chili. They go by…Read More


chef table

February 17, 2015 |

Get Busy

Don’t overlook restaurant kitchen design for maximum efficiency We all know that location, location, location is oh-so-important to our business success. By now we’ve come to understand the basics to restaurant success and that is, besides location, great food and great customer service at a good value. I want to take this time to break…Read More


keylime_banana tiramisu

February 1, 2015 |

Run Around ’Su — Tiramisu Recipes

These non-traditional tiramisu recipes are anything but typical “Pick me up!” Sure, that’s what your kids said when they were small, but it’s also the literal translation of tiramisu, because it gives you a “pick me up” from the coffee that is sweetened and soaked into the sponge cake or ladyfingers. This smooth and creamy…Read More