Jeffrey Freehof

Jeff Freehof owns The Garlic Clove in Evans, Georgia. He is a frequent contributor to Pizza Today and a speaker at International Pizza Expo.

Jeffrey Freehof's Latest Posts

Open-faced Sandwiches: Out in the Open

Open-faced Sandwiches: Out in the Open

  Open-faced sandwiches make for a perfect lunch or dinner special Open-faced sandwiches can bring a whole new level of sophistication to your menu, leaving your guests curious and hungry for what kind of masterpiece you might create next. If you’ve got a pizza...

Pasta: The Long Way ’Round

Pasta: The Long Way ’Round

Linguine is a must-have on any pasta menu inguine is a staple not just in Italy, but also in most restaurants around the world. It’s a perfect pasta to use across many cuisines. I want to share with you different ways to purchase it and different ways to cook and...

Ingredients: The Big Squeeze

Ingredients: The Big Squeeze

Lobster a classic Northeastern topping Lobsters are considered crustaceans that live on the ocean floor. Lobsters harvested off the coast of Maine are considered cold water lobsters and have two large claws. One is a cutter claw and the other is a crusher claw,...

Wrap It Up

Wrap It Up

Calzones serve, deliver easily While calzones have been around for decades, they continue to grow in popularity year after year. I want to share the best practices for creating some creative calzones for you to incorporate into your well-balanced menu. One of the best...

Crustacean Nation

Crustacean Nation

Shrimp scampi a perennial Italian favorite hrimp scampi is one of those staple entrées that have adorned menus around the world for decades. Its origin starts with a langoustine, which is a tiny lobster-like crustacean generally sautéed in olive oil with garlic and...

Green Thumb

Green Thumb

Summer is the perfect time for the entrée salad While we’re smack dab in the middle of summer, folks are busier than ever with that on-the-go lifestyle that summer somehow always brings. A lot of diners still want to eat a nice, delicious dinner but sometimes limit...

What a Waste

What a Waste

Eliminating spoilage, waste can affect your bottom line The bottom line in your business is king. Making a profit is how we generally measure our success and keep our doors open. After all, how long can an operator go on in business while consistently losing money? I...

Spiral Out

Spiral Out

Rotini presents perfect pasta opportunities Rotini pasta might just be the world’s perfect pasta. Its corkscrew shape beautifully allows whatever sauce it’s tossed in to grab hold and nestle between the spirals. This pasta shape allows for the maximum amount of...

Put on the Puttanesca

Put on the Puttanesca

Classic sauce gets its due Puttanesca sauce is a robust concoction comprised of (but not limited to) tomatoes, capers, onions, olives, garlic, anchovies, herbs and olive oil. It lends itself to many Mediterranean dishes and has been said to originate in Naples, Italy....

On the Side

On the Side

Don’t overlook the power of the side dish with your sandwiches The pride we take in the quality ingredients we use in our dishes, as well as the variety we offer, is unprecedented. The industry is ever changing and the focus of what our patrons look for is widening....

Oven Lovin’

Oven Lovin’

Baked pastas perfect in-house and for catering We are in a segment of the foodservice industry that is specialized. Each operator truly refines their craft and what they offer to attract the best client base hoping for a rapid rate of return. It’s interesting to think...

Portion Control: Size Matters

Portion Control: Size Matters

Proper portioning extends beyond pizza Are you measuring up to your food cost goals? Profitability is just one factor in the key to success. Profits are how we keep going and growing in a multitude of ways. Don’t be fooled by focusing on maximum profit as the best way...

Strategy & Planning Series
Strategy & Planning Series
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ABOUT US SCHEDULE AT A GLANCE FLOOR PLAN / EXHIBITOR LIST PRESS RESOURCES EXHIBITOR NEWS MOBILE APP SHOW POLICIES SPONSORS HEALTHY & SAFETY FAQs