Pork is media’s darling right now, and operators across the country are happily placing swine in the spotlight. Pork belly. Pork shoulder. Lardo. Speck. Prosciutto. Pancetta. And bacon … always bacon. Pizza is no stranger to pork, showin...

Making sausage in your restaurant is easier than you think, and fresh sausage cannot be beat. Take a minute and think about how many dishes use sausage. Go beyond topping your pizza and consider sausage sandwiches and even soups like sausage and roas...

I was born in New York, and I lived there — on and off — for the first 30-something years of my life. During that time I managed to put away more than my share of pizza. And the fact that I was born and raised next door to an Italian bake...

Depending on how you look at it, this is either a horrible or a fantastic time in the pizza industry — the entire restaurant industry, really. Just like our nation has divided into political polar opposites, the pizza segment has separated into...

“Made in house” is a unique marketing mantra that should be on your menu. The more items you prepare from scratch, the more you stand out from your competition across the street. Granted, some items are easier to make than others. And some items ...

In the Kitchen // Ingredients CHOP IT UP! Herbs and spices add panache across your menu By Pasquale “Pat” Bruno Photo by Josh Keown Familiarity breeds intent, and those of us in the food business are quite familiar with that duet of herbs...

What does it take to make the best clam pizza in the world? To answer that, I would say this: you start with a Neapolitan-style pizza crust, then you add freshly shucked littleneck clams, garlic, olive oil, oregano and a light shower of grated Parmes...

I’ve heard that there is a way to calculate the amount of dough needed to make any size of pizza. Can you explain how this is done? A: What you are referring to is the use of our old friend “pi” to calculate the surface area of a ci...

Aged a minimum of three months, feta is a brind curd cheese that’s renowned for its flavor and versatility. An all-star performer in Greek cuisine, the product crosses over nicely into the Italian realm. In fact, feta offers operators a variety...

For some folks, that layer of grease that drips down your arm as you eat a slice of pizza is welcomed. For others, it can be a major turn-off and a reason to go somewhere else for dinner. The challenge here is to create a healthier pizza by eliminati...

We all love the sweet melodious sound of our cash register’s “cha-ching” as we make another sale, and I want to help you make that happen more often. Selling desserts is one easy way to accomplish that goal.Collectively we’ve tried it all, fr...

My pizza dough gets too soft to hand toss after only two days in the cooler. What do I do? A: In reviewing your dough formula and management procedure, I see that your dough formula contains nearly 10 percent oil in addition to 60 percent water. This...