Topics
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 […]
Topics
Menu Development
How Appetizing
A quick survey of appetizers on the restaurant landscape shows that many are still serving the old standbys. Indeed, Mintel Menu Insights, a leading market-research company, lists these as the most common listings: samplers; buffalo wings; nachos; mo...
Topics
Menu Development
10 Panini Filling Ideas
Often, simplicity is the best route to take in the kitchen. This certainly is the case when offering panini. If you’re looking for a way to jumpstart lunch sales, here are 10 easy panini “filling” combinations: • Panini Rosta (grilled zucchin...
Topics
Menu Development
Trending Recipe: Polenta Nera Pizza
In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house ...
Topics
Menu Development
Fowl Play: 5 great chicken pizzas
Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit you...
Topics
Menu Development
Fish Food: Seafood on pizza
In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as ...
Topics
Menu Development
The Big Cheese: Pizza Today’s Cheese Guide
Americans love cheese. So much so, in fact, that the average person eats 23 pounds of it each year, according to the Center for Science in the Public Interest. Lucky for us, there is a world of cheeses that are as unique as the places they come from....
Topics
Menu Development
Transform Traditional Lasagna with Updated Ingredients
Lasagna is such a staple in the landscape of Italian restaurants and in many pizzerias across our great land. We traditionally see lasagna offered one of two ways –– cheese lasagna or meat lasagna, both layered with noodles, sauce and a blend of ...
Topics
Menu Development
Storage Wars: Coping with Small Spaces
It’s an essential component of restaurant operations, affecting everything from menu size to seating. Yet its importance often goes unrecognized — until the squeeze is on. We’re talking storage space, the bane of many pizzeria operators.“Stor...
Topics
Menu Development
Low Cost Crowd Favorites
Friends, I’m here to tell you that it’s time to stop talking about adding some new items to your menu and just do it. Putting it off is no longer an option. You’ve probably been talking about menu changes or additions for a year now. Sure, our ...
Topics
Menu Development
Man on the Street: Scott Wiener Talks Regional Pizza Styles
The secret’s out: Detroit style pizza is delicious. It’s not news to people in the Motor City, but the rest of us are only now being introduced to the burnt cheese goodness over 60 years after its first appearance. This year’s Pizza Expo saw mo...
Topics
Menu Development
Sauce It Up with Wine
Building a sauce with wine is a wonderful way to add acidity, body and flavor. Italian dishes with wine as an integral ingredient are aplenty — from risotto deglazed with white wine to Bolognese slow-cooked with red wine and stock. The challenge is...
Topics
Menu Development
Research & Development: An In-house Approach
When I decided to open my first pizzeria, I knew exactly what style of pizza I wanted to make: Roman style — the thin, crispy crust with a small gum line and just enough sponge for the guest to taste the flavor of the crust but not have it overwhel...