2009 December: Simple Ideas – Pizza Today

Meatball Mangia

Supply spaghetti and meatballs? If you’re not creating a meatball sub or applying your meatballs on pizza, you could be lacking out on profi ts. Take into account utilizing French or Italian bread. Sliced lengthwise, include the meatballs, layer with marinara and add a liberal dose of Romano or Parmesan cheese. On pizza, only slice the meatballs and distribute evenly to guarantee each individual slice gets its honest share. Although dimensions may possibly fluctuate, take into consideration making use of a walnut-sized meatball for much easier satisfaction.

Unwell Insurance policies

With the H1N1 virus jogging rampant all through the place, do you have a unwell coverage in location? Your staff members take care of foods and can distribute germs swiftly. Establish a again-up system in scenario an employee can not make it in and really don’t be fearful to mail a ill worker residence. Cross-teaching is important in this regard. Make confident your workers are capable to male far more than one station –– even if it’s not their forte, they want to be able to make it by a assistance or two if needed.

Staff Theft

Are you preserving track of your workforce? The U.S. Chamber of Commerce estimates that 75 p.c of workers steal from the workplace and that most do so frequently. Even though it might not be as daring as a 20 slipped into a pocket, freebies supplied absent to pals and loved ones with out your consent are having income out of your pocket. Set a policy relating to freebies and comply with by means of. Coach your professionals to keep an eye on what is heading out the door and into the dining room.

Salt Substitution

To minimize the volume of salt in your dough in order to make it coronary heart healthier, substitute with onion or garlic powder to enhance the fl avor profi le. Dough Doctor Tom Lehmann advises reducing the yeast level by 25 to 33 percent mainly because salt has a direct effects on the control of fermentation. Do not keep reduced-salt dough for much more than 24 hours in the cooler. Its general performance is greater when employed faster!