An oven is a substantial investment for any pizzeria or other operation that serves pizza. The oven you use must have the features and benefits necessary to help your kitchen run efficiently. But, to produce consistent and customer-pleasing pies, there’s one often-overlooked factor that must also be considered: how that particular oven type impacts the bake characteristics of pizza dough and crusts.
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Some industry experts estimate that an average restaurant spends about 30% of their budget on ingredients, so storing them for maximum freshness and shelf life is a priority for any kitchen. However, merely stacking ingredients in a walk-in cooler—or, worse, wedging them into tight spots in an overtaxed cooler—isn’t enough to preserve quality or protect your pizzeria or restaurant’s significant investment.
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.
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.