March 8, 2018 |

Expanding Profits with Specialty Cheeses

By Jeremy White

burrata, fresh mozzarella

By Jeremy White

Remember the first time you tasted burrata? Or ever been blown away by Gorgonzola tying together a group of flavors on a pizza?

Specialty cheeses have the ability to up your kitchen game dramatically. They can be signature components of daily/weekly limited-time offerings, or they can take on a starring role in your menu development if you are prudent about food costing and cross-utilization.

At International Pizza Expo in Las Vegas later this month, a trio of innovative culinarians will show attendees how they can use specialty cheeses to elevate pizza and other dishes. The panel discussion, which is slated for Monday, March 19 from 2:45 p.m. to 3:45 p.m. in Room S221 at the Las Vegas Convention Center, is titled “Expanding Menus and Profits with Specialty Cheeses.” It will be moderated by Ed Zimmerman of The Food Connector. The panelists include Tim Silva, Kitchen Director of California-based chain Pizza My Heart; Laura Meyer, Regional Corporate Chef at Pizza Rock, which has restaurants in California and Nevada; and Theo Kalogeracos, who owns and operates Theo & Co. Pizzeria in Perth, Australia.

These creative chefs will talk about the experiments they’ve conducted with new cheeses and how they’ve used them to boost profits. They also intend to address questions such as:

  • What is the marketing potential for using specialty cheeses?
  • What was the biggest success with specialty cheeses?
  • What failures have they incurred with specialty cheeses?
  • What amounts are used on pizza?
  • Where do they source specialty cheeses?
  • What impacts are there on food costs?
  • Block vs. shred?
  • Import vs. domestic?

Monday has a full lineup of seminars and events, be sure to check them out at


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