April 23, 2014 |

Quick Tips April 23, 2014

By Pizza Today


Industry Headlines for April 23, 2014

  pizza crust bubbles

Preventing bubbles

Some operators don’t mind serving a bubbly crust — they feel like it adds a rustic characteristic. Others hover over the oven and fret over any bubble that rises. If they bother you and you want to prevent them, then you need to focus on dough temperature and fermentation time. As fresh dough ferments, the severity of its bubbling during baking decreases. Our dough doctor, Tom Lehmann, has addressed the topic for us on numerous occasions. He says proper storage steps can nearly eliminate the problem. Learn what steps you can take to prevent bubbling — and more — here.  

wine Spaghetti bolognese, 2009 OctoberJust add wine

Looking to build a unique pasta sauce? Venture no further than your wine list to pull off something bold, unique and complex. Cooking down a sauce with wine will result in a bold flavor. The alcohol cooks out of the dish, but the remaining effects are palate pleasing. Avoid so-called “cooking wines” that are too salty and instead use an inexpensive drinking wine. The acidic touch it adds to the dish will be noticeable. Not experienced cooking with wine? Not sure how to do it? No problem. Read up on it here and then check out the fantastic Spaghetti Bolognese recipe that features red wine.  

dirty forkClean sweep

If your restaurant isn’t as spic-and-span as it could be, then you’re probably losing customers. There’s nothing quite like a dirty facility to turn off would-be regulars. Customers notice everything about a pizzeria’s public areas. A clean restaurant, consultants say, fosters trust. Customers make the leap that food safety and dining room appearance go hand in hand. But they aren’t just looking for dirty floors or unkempt restrooms. You need to be on your game in all facets. “Menus that are sticky, have food between the pages, (or) are worn, torn or tattered offer the opportunity for you to not impress your guests even before they try your excellent cuisine,” explains Alan Guinn, managing director and CEO of Guinn Consultancy Group. What other areas are you possibly overlooking? Read up on some cleaning tips and make sure your customers only see you put your best foot forward at all times.   day1_6International Pizza Expo 2014 seminar audio now available If you missed International Pizza Expo in Las Vegas last month, you can still experience some of the educational opportunities that were offered to attendees. Audio transcripts of many of the seminars and panel discussions are now available for purchase. Simply click the link to get started: https://www.intelliquestmedia.com/store/search.php?a=E&c=201405        

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