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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
New Haven-style Pizza — About Apizza
New Haven pizza delights diners near and far Like Chicago and New York, New Haven, Connecticut, boasts its own pizza style. For those operators selling New Haven-style pizza, it’s more than just pie — it’s about preserving a legacy. New Haven a...
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Menu Development
Man on the Street: It’s tradition!
Locals embrace pizzerias’ policies, offerings Just weeks after taking office, the newly minted mayor of New York City offended every single one of his constituents when he used a knife and fork to eat a slice of pizza. This is the one guy wh...
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Menu Development
That’s a Wrap
Operators are faced with the daunting challenge of keeping menu items interesting, yet approachable; filled with tasty ingredients, yet cost-effective. Wraps fulfill this need. Simply put, wraps are a type of sandwich usually made with a soft flatbre...
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Menu Development
Classic Bruschetta
Bruschetta is such a popular item coming straight from Italy with so many different ways of preparation that are all relatively easy. Bruschetta is an Italian word that simply refers to toasted or grilled bread that has been rubbed with garlic and dr...
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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...