With the Food Allergy Research & Education (FARE) organization reporting that 15 million Americans have known food allergies, pizza restaurant owners/operators must remain vigilant about serving patrons safely.
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Your customers want fresh, flavorful pizza every time they purchase from your restaurant or shop. However, consistently meeting those expectations across multiple locations and training various staff members can be anything but simple.
The price of putting a meal on the table keeps going up, and that includes the tables at your restaurant, too. In fact, food prices are expected to rise beyond inflation for the next few years, according to the U.S. Agriculture Department. Add to that increased wages, equipment costs and other expenses, and small pizzeria chains, restaurants and commercial kitchens have a hard time making ends meet.
Your food may be your focus, but the success of your pizzeria is largely dependent on attention to detail. Efficiency and consistency in the back of house translates to the front, and vice versa, but not every owner or operator knows which best practices to implement to make it happen.
In the past, the mention of a school cafeteria conjured up visions of lunch ladies dishing out chewy, limp, and lukewarm rectangles of pizza-like rations. The impression it left on the minds of an entire generation is legendary, so much so that there are entire Facebook groups dedicated to school lunch pizza.
Wood-fired ovens are unique, and some traditional oven rules don’t apply. Chef Luke from Alive & Kickin’ Pizza Crust is here to share tips and tricks for making a perfectly cooked, tasty wood-fired pizza.
Making pizza is part skill, part art and all dependent on the proven tools of the trade. What does it take to make the perfect pie? Chef Luke from Alive & Kickin’ Pizza Crust walks us through Pizza 101: The Tools You Need and How to Use Them.
Scratch-made dough. There’s nothing like it – or is there? Pre-mixed frozen pizza dough offers the same quality, customized flavor profiles and performance as dough you mix onsite, but without the considerable time and labor commitment.
How does the type of oven you use impact the flavor, texture and performance of the pies you present to your patrons?
Part 1 of our Ovens blog series alerted you to how the type of oven you use impacts the type of pies you make. But there are still other considerations: What type of space will you build, rent or buy? Is it a freestanding building? A storefront? Mall food court?