Call them chicken tenders, chicken fingers or chicken nuggets — they all sound good to diners. According to Technomic’s Appetizer Consumer Trend report (March 2009), two-thirds of consumers polled say that they order chicken strips “sometimes” or “more often” when...
I have been thinking about adding take-and bake pizza to my menu. Can I use my regular dough, or do I need a special dough? Making take-and-bake pizza can be a pretty simple proposition, or it can be a bit more in depth, requiring a specialized dough....
White pizza is the hot new trend in fi ne dining Italian restaurants. For example, a fi ne-dining restaurant here in Chicago recently switched cuisines mid-bite –– it went from contemporary American to Italian –– and one of its featured dishes is a white pizza. The...
Giving a pizza a Mediterranean spin is as easy as saying “tomatoes, olives and anchovies.” But, then that would be giving short shrift to so many other flavors that make up the colorful portfolio of delicious Mediterranean ingredients. For example, we could paint the...
My pizzeria’s love affair with steak began over eight years ago when restaurant consultant Big Dave Ostrander convinced me to put steak on my menu. Of the 53 toppings I offer, it’s a standout. In fact, in the past 10 months, steak has been responsible for the sale of...
