Alive & Kickin’ Pizza Crust, a division of Port City Bakery, Inc., started manufacturing remarkable custom dough products in 1989. Later they introduced self-rising pizza crusts, drawing on their founders’ vast experience in the pizza industry, including operating pizzerias, manufacturing etc. This is your one-stop resource for insights and tips related to pizza: making, eating, and..
Crisp on the outside and tender on the inside — that’s crust nirvana for 40% of pizza lovers, yet crisp crust can be difficult to achieve consistently. The outer slices of a square-cut pie may deliver the perfect punch of crunch, but the center sogginess puts customers off — and their search for a new pizzeria is on.
“Here today, gone tomorrow” employee turnover is a relentless challenge for restaurant owners and operators. It’s tough enough finding qualified waitstaff, let alone those who fit your brand and standards.
You need not doom your pizzeria to the luck of the draw when hiring waitstaff. The “right team members” are out there, and with a solid “Five I’s” strategy you’ll not only find exceptional waitstaff — you’ll keep them around as long-term team members and customer satisfaction ambassadors!
Farm-to-table: this relatively new concept is all the rage in the restaurant industry, as it represents a number of opportunities for operators to enhance their menus (and profitability). The approach began as a way to address growing customer demand for fresh, high-quality ingredients — and their eagerness to support local economies. Restaurants jumping on this bandwagon are opting for ultra-fresh ingredients (typically meats, fruits, herbs and vegetables) purchased directly from local farms and growers, but often they include brewers, ranchers, fisheries, wineries — anything local, really — in the offerings and recipes.
The appeal of a wood-fired oven is unmistakable. Its high baking temperatures, wood fuel, and fast baking times test the finesse of skilled chefs, and customers find the gourmet pies are well worth typically upscale prices. Plus, unlike other oven types, the substantial size and rustic brick or clay construction of a wood-fired oven adds to the dining experience, setting not-so-subtle expectations about food quality.
On average, ingredients account for about one-third of a restaurant’s costs.1 That’s a substantial investment, leaving many pizzeria operators to make their own dough in order to better manage expenses. From purely an ingredients perspective, this may be effective. However, when operators factor in the ancillary costs of on-site dough making, the decision may not prove as frugal.
Estimating your pizza dough needs is hardly a perfect science, and that often means leftovers in your kitchen. Instead of writing it off as an expensive lesson, turn that unused dough into untapped profit potential by trying out some new recipes or offering a few “limited time only” specials.
Pizza dough isn’t exclusive to pizza pies. Consider all of your delicious options!
You know pizza. You know your business. And you know your customers. Or do you? Some powerful statistics from a recent survey show clear trends that customers demand from a pizzeria experience. Are you giving them what they really want?
Where will you be March 4-7, 2019? If you’re remotely involved with the pizza industry, you’ll likely be at the world’s largest pizza industry trade show — the 35th annual International Pizza Expo. The Las Vegas Convention Center will be home to the event, where more than 500 exhibitors and 7,000-plus attendees will share the latest in pizza ingredients, technology, equipment, marketing and more.