Topics
Employee Management
Protect & Serve
Don’t overlook data protection responsibility Hundreds of credit cards and debit cards are swiped daily in your restaurant. Add online orders and gift card purchases to that total, and the chance for identity theft, fraud and security breaches are ...
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Operations
Commentary: Who’s Delivering Your Next Pizza?
Creative Director Rick Daugherty and I were in the beautiful city of New Orleans for a couple of days visiting pizzerias. After a quick stop for a requisite Po’ Boy, we summoned an Uber to get us from one pizza shop interview to the next. The drive...
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People & Pizzerias
Expo Spotlight: Pizza Expo and Pizza & Pasta Northeast
MAKE PLANS NOW TO ATTEND! International Pizza Expo 2017 March 27–30, 2017 Las Vegas Convention Center Designed for pizzeria owners and operators, there’s something for everyone at Pizza Expo, whether you’re an industry veteran or just thinking ...
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Operations
Mike’s Monthly Tip: Put iCal or Outlook to Work
Bring your calendar to its max potential. Not just dental appointments; I’m talking recurring calendar events and expirations that will keep your 2017 on point. • License expirations and an alert one month before expiration. Even if you have a sy...
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People & Pizzerias
Conversation with John Rayyan, Papa Ray’s, Chicago
Papa Ray’s Pizza & Wings Chicago, Illinois Papa Ray’s Pizza & Wings was founded by the Rayyan brothers in 2009. They used the name “Ray” in honor of their father. With four counter-service locations in Chicago, Papa Rays is known fo...
Topics
Menu Development
Man on the Street: The Thrill of Discovery
I honestly wasn’t planning on eating any pizza during my lightning-fast mini vacation in North Carolina. The trip was all about seeing family so I did zero research beyond the obligatory tweet asking for recommendations in the area. The lack of res...
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Operations
Respecting the Craft: Multi-Faceted Approached
In my various pizzerias I actually use three to four different sausages instead of sticking with just one. Many pizzerias just have one type, which is fine. But, for me, sausage is such an important ingredient and one of the most popular in our indus...
Topics
Menu Development
On Tap: Tapping What’s in Style
As mentioned last month, popular ales include pale ales, india pale ales, brown ales, porters, stouts, Hefeweizens, Kolschs, Goses, sours and barley wines. IPAs and pale ales are two of the most popular craft beer styles in the United States. IPAs an...
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People & Pizzerias
Destinations: Orange County, CA
A look at pizzerias in Orange County, California Rance’s Chicago Pizza The Midwestern-style pizzeria has gained notoriety in the Southern California pizza scene. It serves up three Windy City pizza styles — stuffed, pan and tavern. Dough, sauce a...
Topics
Dough Production/Development
Dough Doctor: Back to Basics
Create pan and thin-crust pizza with easy measurements Q: Can you help us develop a dough for a pan-style pizza as well as a thin-crust pizza based on 12.5 kilograms of flour? Additionally, can you show us how to make a pre-mix out of the dough formu...
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Operations
Three’s a Crowd … or is it?
Third-party delivery hits main street America Amazon and Uber have become big players in food delivery. In fact, the market is being flooded with third-party delivery startups. Do your due diligence to be sure a company delivering your product is rep...
Topics
Menu Development
Mascarpone Madness
Versatile cheese worth a look when pushing your menu If there is one cheese that I adore, it’s mascarpone. Not because of its high butterfat or its traditional use as a sweet dessert cheese, but because it is a brilliant mixing cheese for any pizze...