Pizza, a beloved dish worldwide, is not merely a combination of dough, sauce, and cheese. It is an edible canvas onto which a plethora of flavors can be painted. Read on to learn about the diverse world of pizzas, highlighting some unique styles and flavors that ought not to be missed. Neapolitan Pizza Originating from Naples, Italy, Neapolitan pizza is considered by many as the original pizza. This style of pizza is made with simple and fresh ingredients: raw tomatoes, fresh mozzarella cheese, basil, and olive oil.
Some restaurants choose to skip lunch and only open for dinner services. Unfortunately, this is a popular time of day for people to eat out, and not serving lunch can mean you are losing a considerable amount of business. Thinking carefully and executing a well-constructed lunch menu can do wonders for your business. Keep It Simple Most restaurants that have problems with their lunch menu do so because they overdo it.
If you want to get into the restaurant business, then a customized pizza parlor can be a great way to get invested in it. You can make pizzas that people can have customized to meet their tastes either in individual or larger pizza sizes. Should you open a customized pizza parlor? If you already own a pizza parlor, then this is a great way to make your pizza place different than others that you see.
A refrigerated prep rail is a piece of stainless steel equipment that you'll find in many restaurant kitchens. This product varies a little in design, but it's typically long and thin, with several compartments that can hold different ingredients. Unlike a conventional prep rail, this type is refrigerated. This will keep whatever ingredients you store in the compartments chilled to a temperature that you can customize. While it's easy to make the argument that virtually every type of eatery could benefit from using this piece of stainless steel equipment, here are three eateries for which refrigerated prep rails are especially a good idea.
After I inherited my father's restaurant, I knew I needed to change a few things. The menu was outdated, the clientele was bored with the offerings, and the dining room was absolutely ancient. Fortunately, I knew what to do to infuse a new sense of style into the place. I started changing things right away, and within a few days, customers were complimenting my efforts. Our profits started to skyrocket, and it was incredible to see our bottom line start to grow. This blog is about improving your restaurant for the better so that you don't have to worry.