For any pizzeria, the back of the house drives food quality, service times and customer satisfaction. Given the impact on these key business areas, how well or how poorly your kitchen operations are organized and run often influences the bottom line.
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Many people understand the advantages of using frozen dough balls, but did you know just how many styles of pizza you can make from them? In the past, we’ve shown you how to use dough balls for styles like hand-tossed and wood-fired pizzas. This time, Chef Luke from Alive & Kickin’ Pizza Crust shows off just how easy it is to tackle signature pizza styles of Take ‘n’ Bake, Detroit-style and Chicago-style deep dish pizzas — all using pre-made dough balls.
People love grilling pizza at home, so imagine their delight if they’d find grilled pizza at your venue — especially if pies aren’t your specialty. Owners/operators of restaurants or entertainment venue chains are finding adding grilled pizza to the menu is a true brand differentiator, and many are surprised at just how easy it is to do once they understand how to maximize their grill’s capabilities.
Growth is a top priority for multi-store pizzeria owners/operators, but have you considered how meeting that goal will change how you do business?
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.
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.