Front-of-the-house display cases put ancillary products in customers’ sights Whenever Tony DiSilvestro designs a new YNot Pizza, an endeavor he’s tackled three times since opening his first restaurant in 1993, he encounters the same conundrum...

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...

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...

Operators enforce employee cell phone policies   Cell phones have created some challenges for operators who want staff members to stay focused. In fact, employees were sneaking calls, not to mention texting, posting on Facebook and playing Candy...

Even the biggest dive spots have a vibe to cash in on Marketing folks call it “branding” but I’ll just call it “vibe.” It’s a huge part of what attracts me to (or keeps me away from) your business. I don’t believe there are any best piz...

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...

Be proactive and prompt with upholstery care At home, it is easy to camouflage spills, messes and mishaps to furniture. Cover a stain on the carpet with a rug Hide a nick in a table with a cloth. Bury the mess on the couch by flipping the cushion ove...

Budget for construction plans and mishaps with pro Hope for the best, but prepare for the worst. This English proverb is never truer than when undertaking a construction project. Whether an operator is expanding an existing location, building one fro...

If you’re uncertain about your beverage pricing you’re not alone. Confusion over this aspect of operations is common and widespread, says Aaron Allen, global restaurant consultant with Orlando-based The Allen Group of Hospitality Companies. It’...

Klavon’s Pizzeria & Pub 6010 Clinton Rd. Jackson, Michigan (517) 784-7000 www.klavons.com Klavon’s is known for its Chicago-style stuffed pizza with a Michigan twist. Five toppings and a pound mozzarella are stuffed between two layers of hous...

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...

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 ...