Win an iPad 2!

International Pizza Expo organizers have just announced a social media contest for pizzeria owners and employees. Leading up to International Pizza Expo 2012 in Las Vegas, March 13-15, show organizers say they will give away three iPad 2 tablet devices. Entrants are not required to be present at the industry tradeshow to win. (A fourth device will be given away during the show, however).

Entering the contest couldn’t be easier. Simply “Like” Pizza Expo on Facebook and then share its current status for your chance to win. Also, for another chance, Follow Pizza Expo on Twitter (@pizzaexpo) and retweet one of its Tweets.

For more information, visit the Expo’s Facebook page here.

Play it Safe

Keeping knives sharp and handling/storing them properly are the best methods to reduce the potential for cuts in the kitchen. Providing employees with mesh or Kevlar cutting gloves is another good idea. Some other less-obvious tips:

• Purchase non-slip pads that are designed to be placed underneath cutting boards. This will help prevent slippage on the work surface, and we all know a steady cutting surface is a safe cutting surface.
• Don’t forget that dishwashers handled knives as well. Consider purchasing gloves for them.
• Do not put broken plates and glass in regular trash containers. Instead, dedicate a special trash bin for sharp objects.

For more on safety and sanitation issues, click here.

Deep Freeze

Many operators have e-mailed Pizza Today over the years to inquire aboiut the proper method of freezing dough to maximize a batch’s shelf life. The truth of the matter, however, is that raw, live dough is difficult to freeze. To do it correctly, a blast freezer is required. And that’s a significant investment.

When freezing dough in a regular freezer, which likely operates around -20 F, damaging ice crystals form inside the yeast cells and viability is limited to somwhere between 10 and 15 days. So the short answer is this: don’t do it!

To learn more about how temperatures affect your pizza dough, click here.

Those Boxes Aren’t Free, You Know…

When calculating food costs, many operators simply take into account the price they pay for ingredients. That’s a mistake. If you offer carryout or delivery (and how many of your dine-in customers take leftover pizza to go?), then a box should be a part of your equation. Can you really afford to give boxes away when a typical pizzeria generates 70 percent of its sales from delivery and carryout?

For more on the true cost of delivery, click here.

Dessert Pizzas

Dessert pizzas are not only a must-have on any pizza buffet, but they’re becoming somewhat en vogue in restaurats of all sorts. That’s good new for operators, because a great dessert pizza is easier to make than you might think.

A special crust is not needed, which greatly helps. Simply take your regular crust and brush it with butter, vanilla and brown sugar. From there, top with items such as cream cheese, fruit, peanut butter, chocolate, etc. Whatever suits your fancy will probably entice your customers.

One of the top-selling dessert pizzas in the country is a “cinnamon roll” pizza. Apple and cherry streusel pizzas typically fare well, too.

For more on dessert pizza, click here.

Featured Recipe — Linguine with Smoked Salmon & Peas

For some reason, linguine seems to be the official pasta of seafood. Hey, who are we to question … it works! In this recipe, we offer bold flavors that make for a perfect winter dinner dish.

Linguine with Smoked Salmon & Peas

½ cup frozen peas 1 pound linguine 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil ½ cup whipping cream For the rest of this delicious recipe, click here.