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2 posts from May 2018

May 25, 2018

Picking the Perfect Pizza Crust

By Piet Jones

Pizza-smIf you ask the experts, they say the perfect pizza crust should only have four ingredients: 00 flour, salt, yeast, and water. That is all you need to make the dough for Neapolitan pizza which, fresh out of the right type of oven, makes a gorgeous crust. It's light and airy with crispy bubbles and is the perfect vehicle all manner of toppings, both familiar and exotic.

Of course, not every restaurant has a 1000+ degree wood fired oven and, despite what the experts say, not every diner is a fan of the Neapolitan crust. Those crispy bubbles? Some call those burnt. Then there’s size. Neapolitan crusts work great for a smaller pizza. For something larger? Not so much. And delivery? No way.

The options go way beyond just thick or thin. How will you accommodate the dietary restrictions of your guests? And what about staffing? Do you have the time or people to dedicate to making dough from scratch, with all of the mixing, proofing, and stretching?

What you need to find is the right crust that works with your equipment, pleases your clientele, and fits your business plan — dine in or carryout and delivery.

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May 1, 2018

Fresh Takes on Tacos

By Piet Jones

Tacos-article-newIt’s the end of another busy day. The last customers are gone. Kitchen is clean. Servers are all checked out and headed towards the door. Finally, a chance to take the weight off your feet, think about something other than food, maybe peruse a little social media. And there you see them: tacos. It’s not even Taco Tuesday. Pictures of friends making them at home. Snack specials at the bar at one restaurant. A build-your-own taco bar at another.

These aren’t thin layers of overly spiced beef, buried in iceberg lettuce, with an upcharge for a dollop of sour cream, and everything stuffed into a brittle shell that shatters at the first bite. Nope, these tacos are packed with the latest trendy ingredients and flavors lovingly encased in a soft taco shell and they’re flying out the doors of restaurant kitchens. Seriously. America has a taco obsession.

The beautiful thing about tacos, for the restaurant owner, is they are not only easy to place on into a menu (being endlessly customizable), but they are also perfect for keeping food costs down. Tacos often use less-expensive cuts, cooked low and slow to naturally tenderize the meat and intensify flavors.

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