Industry Headlines
December  5, 2012

Holiday Hours: Plan Ahead

Like the day before Thanksgiving, Christmas Eve offers an opportunity for sales. Families are busy preparing feasts for the following day, making pizza a prime option.

But, go into the day with a plan. Big Dave Ostrander always closed his pizzeria early on Christmas Eve. His shop filled orders until 6 or 7 p.m. He used box toppers to let his customers know that the pizzeria would close early and also sent the message to customers to think pizza as Christmas Eve dinner plans.

It could begin holiday family traditions of ordering pizza at your shop. Clicking here to read how Big Dave made Christmas Eve a big day.


Portion Control is Money in the Bank

Commodities prices are out of your control. But one thing you can control is consistently creating the best pizza every time. Portion control is a key to consistency.

Overloading pizzas eats away at profits. Michael Shepherd, owner of three independent pizzerias in northwest Ohio, says there are four types of over-portioning offenders: the artist, Mr. Clueless, the regular Joe and you.

Stop the waste with a portion control program. Learn more about the steps Shepherd suggests to an effective portion control program by clicking here.


Looking for a More Flavorful Crust? Try Sourdough

When you hear sourdough, the first thought that may come to mind is sandwich bread. Why not take that tangy flavor to crust or breadsticks.
Dough Doctor Tom Lehmann says, trying your hand at sourdough follows an intricate process. “A sourdough’s flavor is dependent upon the type of microorganism growing in the culture,” he says.

“There are so many different types of bacteria present, however, that it is hard to control just which one will become dominant,” he says. “You have probably heard stories about someone losing their sourdough starter. …Simply, the bacteria which had been the dominant strain and giving a desirable flavor were overcome by another type or strain of bacteria resulting in a different flavor in the finished product.”

Let the Dough Doctor guide you to a flavorful sourdough by clicking here.


Keep the Kitchen Neat

Kitchen areas are small enough without having to search for the exact utensil or hot pad that you need when you need it. Kitchen organization isn’t just a good practice; it’s vital in the restaurant business.

Jeff Freehof, who owns The Garlic Clove in Evans, Georgia, says that you have to bring procedures down to an elementary level. “Daily prep lists and checklists are critical to ensure everything gets done properly. Also, closing checklists have saved me from so many headaches. Sure, we can assume that our staff should know what to do by now — but the checklist is king!”

A well thought-out kitchen leads to good flow and increases productivity. Chef Jeff offers organizing tips. Click here to read more.


Featured Recipe — Luis’s Special Pizza

People love salsa—and chorizo too. Blend the two flavors for a southwest take on a traditional pizza, infusing an extra kick to your menu.

Luis’s Special Pizza

3/4 pound chorizo
3/4 cup crushed tomatoes
1/2 cup thick and chunky medium salsa
1 14-inch pizza shell

For the rest of this delicious recipe, click here.