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Menu Development
Detroit Style Pizza: A Guide to Detroit Pizza
Discover Detroit-Style Pizza Detroit style pizza is a square, deep dish pizza that is known for its racing stripes sauce on top, cheese crust crown and light crust. Whether you call them red tops or square pizza, Detroit-style pizza is a unique pizza style that hast become one of the hottest pizza styles and one […]
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Menu Development
Desserts that Sell
The Best Desserts Rarely Sell Themselves My position on desserts is simple: what we serve our guests has to be outstanding, it has to be in line with our brand, and it has to be high quality. If we don’t make it in-house, then we partner with those...
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Menu Development
Non-alcoholic Beverages on the Menu: Zero Proof
Craft pizza and a non-alcoholic beverage, a perfect pairing Non-alcoholic beverages have come a long way from the Shirley Temple days. Today’s alcohol-free refreshment menus are as diverse, creative and artisan as pizza menus. Whether you have a ta...
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Menu Development
Sweet + Savory: Explore pizza combinations that customers will crave
Wild fries dipped in a vanilla custard shake. For me, this was the most exciting part of getting to go off campus at lunch during high school. In case you’re not familiar with wild fries, they are French fries coated in a spicy batter from a local ...
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Menu Development
It’s Time to Start Planning your Autumn and Winter Menus
Fall Guys As our independent restaurants rebound from the pandemic and creep steadily into our busy season of fall and winter, thoughts of higher priced and less desirable produce like lettuce, tomato and peppers appear on our radar. The glut of fres...
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Menu Development
Flavor First Pastas
Under Promise and Over Deliver on Pasta Creating fantastic pasta is a culinary art. Perfection or getting close to perfection takes years, if not decades. However, making a solid plate of pasta is something that even the most inexperienced of chefs c...
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Menu Development
Famous sandwiches turned pizzas
Salvadore Deli Sandwiches are like artistic pizzas in the way that pizzas are like artistic sandwiches. Many combinations of wheat, protein, cheese and vegetables in famous sandwiches can turn your pizzas into best sellers by bringing wonderful flavo...
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Menu Development
Man on the Street: Olive Oil Is About to Get Cool
Have you ever seen a magnum of olive oil? I hadn’t until last week, when I spotted one in the hands of a mysterious bearded man in a Brooklyn pizzeria. This wasn’t just any mysterious bearded man, of which there are a great many to be found insid...
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Menu Development
A Guide to Cooking Oils in the Pizzeria
A Quick Oil Change For centuries oil has been an integral part of cooking because of its inherent ability to change the nature of food. The saturated fats of yesteryear like butter and lard added to the popularity of fried foods, baked goods and char...
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Menu Development
Pineapple on Pizza: Sweet Surrender
Give in to pineapple, already My love affair with pineapple began at a young age. In an effort to provide me with healthy snacks, my mother would cut up fresh pineapple, along with a variety of other fruits, and keep a large fruit salad in the fridge...
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Menu Development
Add gelato to your dessert menu mix
Irresistible Indulgence here is something irresistible about gelato. Maybe it’s the smooth, soft and creamy flavor or that it doesn’t leave your palate coated in the heavy butterfat of its dessert sibling, ice cream. The demand for the popular It...
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Menu Development
Mike’s Monthly Tip: Not So Secret Menu
You should never have a secret menu. However, an open-secret menu is a great idea. An open-secret menu is something that everyone could readily figure out or find. So it’s not a secret at all, but it has just enough mystique to come off as a specia...
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Menu Development
Man on the Street: The Rebirth of the New York Slice
New York City’s pizza scene experienced an identity crisis over the past decade. If you asked me to define “New York style” pizza in the early 2000s, I would have told you it’s a large, thin, puffy-edged pizza sold by the slice and eaten via ...