All posts filed under “Pizza Supplies

Cheese Pizza
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Today is National Cheese Pizza Day!

Today is National Cheese Pizza Day!   We’re looking forward to having several slices over here at Restaurant Supply, delivered by our favorite local chain.  I can almost taste the melted cheese.

Here are some fun pizza-related world records: (quoted from the Guinness Book of World Records):

  • Tony Gemignani (USA, left) spun 500 g (17.6 oz) of dough for two minutes to form a pizza base measuring 84.33 cm (33.2 in) wide at the Mall of America in Minneapolis, Minnesota, USA, on 20 April 2006 during the filming of Guinness World Records Week for the Food Network channel.
  • The most pizzas made in one hour by a team is 837 and was achieved by staff from Domino’s Pizza Australia and New Zealand at the Domino’s Pizza store in Bundaberg, Queensland, Australia on 21 January 2012.
  • The largest pizza ever baked weighed 12.19 tons (26,883 lb) and was made at Norwood Hypermarket, Norwood, South Africa on 8 December 1990.  The pizza measured 37.4m (122ft 8in) in diameter.
  • The largest pizza delivery was organized by Pizzas 4 Patriots (USA), who sent 30,000 pizzas with DHL Express to the United States Armed Forces, in Kandahar Airfield, Bagram Airbase and Camp Bastion, Afghanistan, on 4 July 2012.

When was the last time that you tried something new on your menu?  A dynamic approach to the restaurant’s menu adds value to the menu offerings themselves, as your customers will feel that they have only a limited time to take advantage of your offerings.  Many of the top-end restaurants have menus which change daily to reflect the chef’s strengths.

Cheese pizza can be a serious profit center for your business.   You’ve probably got the convection oven in place.  If it goes really well, and you feel like adding pizza as a permanent item, you can add the specialized pizza ovens, the pizza stone, or the conveyor ovens into the mix.

Celebrate National Cheese Pizza Day by adding a little cheese pizza to your menu!  If it takes, it’s time to relish the profits.

Special thanks go out to The Pizza Review for the kind use of the Creative Commons picture.

Pizza Ovens
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Choosing a Pizza Oven

We’re getting another pizza franchise on the corner, but it would be really nice to see something locally owned and operated rule the roost.  Perhaps the thought of choosing the right oven is keeping them from making the leap? If you’re planning on building a pizza restaurant, one of the biggest investments that you’ll make (outside of choosing the restaurant location) will be the pizza oven.

Types of pizza ovens

Pizza Deck Ovens

A pizza deck oven applies heat to a ceramic or stone deck that is specifically designed for cooking pizzas.  The heating elements heat the shelves, giving the pizzas an authentic flavor without the hassle of using a wood-burning stove.  Many local pizzerias use this type of oven.

Pizza Convection Ovens

A convection oven uses fans to evenly distribute the heat within the oven’s chamber.  A pizza convection oven’s chamber is custom made for pizzas, though other things can be cooked within the oven’s walls.  Not only is the cooking time reduced around 25%, but the cooking temperature is reduced, slightly lowering costs for your shop.

Wood Burning Ovens

When the wood is fired up and the oven is heated, you can make authentic pizzas all day and all night.  Many gourmet pizza chefs swear by the wood burners, though, claiming that absolutely nothing else will work. Pizza cooks really fast in a wood oven; it only takes a few minutes to create your culinary masterpiece.  However, cooking with a wood burning oven is a craft all its own.

Conveyor Ovens

In one side and out the other!  The conveyor oven is slower than other ovens, but it does work very well for some of the smaller pizza operations since pizzas can be queued up.  This type of oven is very versatile for any sort of flatbread toasting. We like them because we’re able to get crispier cooked toppings.

The right pizza oven can set the tone of your new restaurant.  If you’re fond of the old-school, you might choose a wood burning oven.  Maybe you’re planning on having a large-scale delivery business where you need a multi-tiered conveyor oven. Which oven is right for you?

Thanks go to Brett Jordan on Flickr for the Creative Commons use of his picture.

Image of Pizza
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What do you know about pizza?

It’s definitely safe to say that people love their pizza! Who would have thought that the driver who shows up with his pizza delivery bag would be part of a multi-billion dollar industry?

Here are the top ten statistics that caught my eye at Pizza Marketplace.  Those guys are as devoted to the business of pizza as we are to providing the necessary pizza supplies to those restaurants.

      ✔    $32 billion is made in annual pizza sale revenue
      ✔    3 billion pizzas are sold in the US each year
      ✔    252 million pounds of pepperoni are consumed on pizzas each year
      ✔    93% of Americans eat at least one piece of pizza per month.
      ✔    350 slices of pizza are eaten each second
      ✔    83% of all pizzerias offer delivery to their customers
      ✔    There are over 70,000 pizzerias ready to take your pizza order in the US
      ✔    65% of pizzerias are independently owned and operated.
      ✔    An average of 46 slices of pizza are eaten per person every year
      ✔    61% of Americans prefer thin crust pizza

Pizza places are opening up all the time to meet the overwhelming pizza demand.  PMQ did a survey last year and discovered who has the most pizza places per capita.  I would have thought that Florida and California would be right up there as far as pizza stores, but I was completely wrong.  Here are the top 10 pizza states, and here is the full report of the state of the pizza industry.

  1. New Hampshire
  2. Iowa
  3. Massachusetts
  4. Rhode Island
  5. West Virginia
  6. Pennsylvania
  7. Delaware
  8. Ohio
  9. Maine
  10. Connecticut

I’m quite fond of anchovies on my pizza, though the salty little fish don’t get much love on this list of the most popular pizza toppings (according to Foodler).

  1. Pepperoni
  2. Mushrooms
  3. Onions
  4. Sausage
  5. Bacon
  6. Extra Cheese
  7. Black Olives
  8. Green Pepper
  9. Pineapple
  10. Spinach

Thinking about owning and operating a pizza franchise?  Here are some of the numbers from the top four franchised pizza chains.

That’s a lot of dough cutters! Writing this article has made me a bit hungry for a pepperoni and anchovy pizza.  There’s this little place up the road which makes some of the best crusts in the world.   What’s your favorite pizza type?  Tell me in the comments.

Thanks go out to Robert on Flickr for the Creative Commons use of his picture.

Chef_Gordon_Ramsay
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3 Important Things About Running a Restaurant that I Learned from Gordon Ramsay

In my spare time, I watch a lot of television.  I love to watch cooking shows and make no bones about the fact that I enjoy watching Gordon Ramsay on Kitchen Nightmares.  I’ve learned quite a number of things on my own, but Ramsay has a dramatic flair for drilling the important points of hotel and restaurant management home.

Fresh Wins Every Single Time.

Every time that Ramsay gets the answer ‘frozen’ from a server in Kitchen Nightmares, you can almost hear The Price is Right ‘you lost’ sound.  The next thing you see is him taking a polite bite, putting down the fork, and sending the whole thing back to the kitchen.

Freshly prepared food wins every single time.  Whether you are grinding your own spices, cutting your own fries, or mixing your own concoctions, the more fresh things that you have in the kitchen, the better.  There are some kitchens out there that don’t make ANYTHING in house! Fresh is always best.

Cleanliness Means Higher Revenues

In the middle of nearly any episode of Kitchen Nightmares, you will see Ramsay go through the kitchens and walk-in freezer of that night’s restaurant.  He will rifle through the food storage containers, pick out the most dubious thing, and ask the owner or chef what is in the container and/or how old it is.

If each of the containers is clean and clearly labeled, the chef has a much better idea about what can and cannot be used.  He or she is also able to make food orders with more accuracy and efficiency.   More efficiency means a lot more revenue.

Simple Menus are Better Menus

In Kitchen Nightmares, you will sometimes see Ramsay come into a restaurant that has a bazillion things on the menu.  These things don’t make sense with one another, like having pizza right next to the Mexican, which is right next to the meatballs.  When he does the ‘miraculous’ changes, he usually eviscerates the menu and picks seven themed things for the kitchen to prepare.

Reducing the number of necessary ingredients lowers the costs of running the restaurant, in turn putting money into the owner’s pockets. So, if you’re going to run a bakery, by all means run a bakery (we’ve got all the bakery supplies you need).  Just try to avoid running a bakery, a Greek restaurant, a hamburger joint and an upscale American place at the same time.

The juggling act that restaurant managers perform every day is nothing short of amazing.  Kitchen Nightmares is a chance to learn more about the business from someone who has mastered the art of running a restaurant. It’s also a great way to see the basic mistakes that other restaurants make.  Not only that, but some of the turnarounds are absolutely amazing.