To enhance authenticity and flavor, most pizzerias make their own dough in-house. Before the pizza is splashed with sauce, topped with cheese, tapped with toppings and baked in an oven, the individual dough balls will have to be flattened and shaped into the appropriate size and thickness whenever a pizza order comes back to the kitchen. The method used to shape the dough depends on the establishment’s size and preferences. Here are the four most common techniques for shaping pizza dough:
The restaurant industry is notorious for eating new businesses alive and forcing them to close in the first three years. Luckily, pizza is America’s favorite food and a $37 billion a year industry. If you decide to open a new pizza shop, you'll have a leg up on the competition by catering to the masses. Check out these top ten tips for success in the pizza industry...
Making the decision to offer pizza delivery is probably the smartest business moves a pizza parlor can make. We live in America, and that means having the option to bust out our phones, punch a few numbers and have a hot and fresh pizza delivered to our door in thirty minutes or less. This magical process may sound like a miracle, but it's not all fun and games on the business end.
Jean George at the Trump International Hotel in New York City. L20 at The Belden-Stratford Hotel in Chicago. What do these places have in common? They're both famed hotel restaurants in well-known and high-end establishments. Although these establishments are run by successful brands with renowned chefs, they all started like countless hotel restaurants across the world: With a concept, a contract and a partnership. Consider these tips to get your concept off the ground and on the path to success!
The easiest way to keep all of your equipment working in tip-top form is to clean it, and clean it often. There are the obvious hot spots to wipe down, but there are many more that are missed. Keep food poisoning, equipment breakdowns and unsightly work areas out of your business with this comprehensive checklist of seven places staff commonly miss while cleaning restaurant kitchens.