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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
Keep cool
Cleaning and maintenance key to refrigeration care When Rocco DiGrazia planned the layout of his back-of-house operation at Rocco’s Little Chicago Pizza in Tucson, Arizona, there was just no room for a walk-in cooler. Solution: DiGrazia opted to ho...
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Menu Development
Ingredients: Linked in
If sausage is a top seller, why not maximize it? In 2004, I competed in the Pizza Festiva Competition at the International Pizza Expo in Las Vegas. Needless to say, I didn’t win because Doug Ferriman of Crazy Dough’s in Boston steamrolled ...
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Menu Development
Any way you slice it
Pizza-by-the-slice operations share secrets behind their success Sin City is a 24-hour town, so staying open until 2 a.m. is important to Pop Up Pizza located inside the Plaza Hotel in Las Vegas, Nevada. It also enables the pizzeria to serve c...
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Menu Development
Calzones: In the Fold
For those of you who have heard some of my advice regarding menu development over the years, you understand how important it is to maximize the usage of your ingredients. By following this philosophy, you will enjoy a lower food cost by not wasting p...
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Menu Development
Green Thumb
Love it or hate it, spinach has the potential to be a big hit on your menu and can be utilized in appetizers, pizza, pasta and entrées. I have loved spinach since I was a kid. In sixth grade, at recess, when most kids went across the street with the...
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Menu Development
Trending Recipe: How To Franken Sausage
If you want to take it to the next level (and you’re gonna want to with this recipe) check out the best dang sausage you’ll ever taste combining fresh unseasoned bulk sausage with pre-cooked bacon crumbles, pepperoni and spices! Check out some ou...
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Menu Development
Menu Matters: Food Allergies
It may seem silly to grill a server about the contents of the pizza sauce or the brownie sundae, but to someone with a food allergy or intolerance, it’s a serious concern. Jennifer Parks, managing partner of Pizza Fusion in Mesa, Arizona, has two d...
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Menu Development
Dough Doctor: Thick crust is par-fect
Dough Doctor breaks down how to achieve an ideal par-baked crust Q: We are thinking of adding thick-crust pizza to our menu. What is your take on using a par-baked crust? A: If a par-baked crust ever had a place where it excelled, this would be it. I...
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Menu Development
Sauce Trek II: The wrath of khream
Make an out-of-this-world sauce experience for your menu ‘The cook of any house of note always seats himself in a high arm chair to give his orders; he holds a long wooden spoon in his hand, with which he tastes the various sauces that are cooking ...
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Menu Development
Cured Meat Craze
Salumi meats spice up menus Once considered an old-school Italian ingredient, salumi has become the go-to ingredient for antipasto, pizza and salad. Salumi are Italian cured meat products predominantly made from pork (although salumi includes bresaol...
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Menu Development
Trending Recipe: Pepperoni gravy how to
One word describes this creamy sauce…AWESOME. Once your customers stop laughing at you and taste this sauce, they will be hooked in a sad, sick way because this sauce is the greatest! We do a nice “Pizz-biscuits and pepperoni gravy” with this s...
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Menu Development
Fry Day: The Montanara
It’s strange to think that an ancient pizza has become the newest trend. But such is the case with the montanara, an import from Naples that sees a round of dough flash-fried then topped with ragu (cooked tomato sauce) and cheese. But the American ...