Industry Headlines
February 6, 2013

Walk-In Organization

Have you taken a good look at your walk-in cooler lately? Can your cooks get to the items they need quickly? Is your system easy and allow for your employees to rotate stock effectively? And does your way promote proper food safety?

The walk-in is a big responsibility. Be sure staff members are well-trained in stocking and cleaning it. Proper food storage is a vital kitchen efficiency tool. But poor organization of raw foods like meats could lead to contamination. Not only does it waste food, but it can cause bacteria growth and food safety issues.

Some tips for properly storing food in the walk-in is to place meats, fish and dairy products near the back of the walk-in, where it is the coldest; store produce and dough towards the front, where it is slightly warmer; and cover everything in the walk-in, sealing containers with lids or wrapping in plastic.

Click here to get more walk-in storage suggestions.


Happy Profits?

Bars aren’t the only places that are reaping the benefits of offering a happy hour. It’s a marketing promotion that has several benefits. The promo drives customers during slow times, increases alcohol sales and gives you an opportunity to showcase your appetizers and small plates.

Win the happy hour crowd with your offerings. Be innovative. Just because you see a lot of restaurants serving same standard apps at happy hour doesn’t mean you have to follow suit. Look at your menu — items that are uniquely you — to create a happy hour offering with small plate options customers will crave.

See how pizzeria operators are capitalizing on happy hour promos by clicking here.


Ferment Away

Whether dough is fermented in the cooler or at room temperature, leavened dough makes it easier to shape and adds flavor.

The main by-product of fermentation, Dough Doctor Tom Lehmann says, is carbon dioxide. “This leavening effect is what produces the desired lightness in the finished crust (which, in turn, is responsible to a great degree for the crispiness and crust color development of the finished crust).”

But what happens when you need emergency dough? Click here for more tips from the Dough Doctor.


Are You a Boss or a Leader?

Which one are you? There’s a huge difference. In a competitive economy, it’s not enough to be a task manager. It’s all about employee motivation. While you’d like to think that a paycheck is motivation enough, your staff needs to be lead to reach success and long-term business growth.

Christine Corelli, who will present seminars on the topic at International Pizza Expo in Las Vegas in March, says leaders possess effective communications skills — and it has to be two-way. “While it’s important to ensure focus by adhering to an overarching vision, leaders who welcome the input of their employees are typically the ones who are most respected. Far too many business owners and managers fall short by not asking for ideas and opinions.”

Here are a few tips to becoming an effective communicator:

Be straight. Your staff should always hear the truth and know that you tell it like it is. They should also know your opinions
Avoid miscommunication. Always ask your team if your expectations, instructions, etc., are clear.
Know how to communicate with people on all levels and ages. Never talk down to anyone.

Click here to read more of Corelli’s leadership advice.


Featured Recipe: Chicken Alfredo Pizza

What could be better than a white pizza that incorporates the rich and creamy Alfredo? You could even use blackened chicken and add Cajun seasoning to the sauce for a Cajun variation.

Chicken Alfredo Pizza

14-inch pizza crust
6 ounces Alfredo sauce
3 ounces fresh spinach, washed, dried & de-stemmed
3 ounces artichoke hearts, thinly sliced

For the rest of this delicious recipe, click here.