Letters to the Editor Rick Hynum
A Pizza Man’s Dream
Thanks so much for the great
article on my pizzeria (“Art
and Soul,” November 2012).
My only (small) correction
would be to point out that
we actually have four Bakers
Pride ovens (right), not two.
We started out with two, then
went to three, and, after the fire, we now have
four—two 6’ ovens and two 4’ ovens. It’s a pizza
man’s dream! In any case, I can’t thank you
enough for the article. And the video profile on
PizzaTV.com was the perfect accompaniment
to the article!
Wrap It Up
We have a small mom-and-pop pizza/sandwich
restaurant, and we’re starting to offer take-and
bake pizzas. The clear wrap we get from our
foodservice provider is cumbersome and hard
to use. We’re looking for a better way to wrap
our pizzas. Any suggestions?
via the Think Tank
We referred your question to Tom
“The Dough Doctor” Lehmann.
Here’s his answer: “Stretch wrap
is probably the best thing to use—
it’s sanitary and easy to buy and
store, and it works. You can also
place your pizza in a plastic tray
with a clear plastic lid/dome.
Granted, the tray will cost more,
will take up more storage space and won’t hold
the ingredients as securely as stretch wrap. But
you’ll save money because you won’t need an
additional box for the customer to carry home.
Aluminum counterparts are also available—
look at what your local supermarket uses for
its fruit or pastry trays. Most of these trays
will have some type of dome lid that snaps into
place over the foil tray. As a last resort, just
place the assembled pizza on a corrugated pizza circle in a paperboard or corrugated cardboard pizza box. But, remember, there won’t
be anything to hold the pizza together if it gets
tipped or bumped during its trip home with the
consumer. Finally, if your local health department will allow it, consider placing the pizza on
a pizza circle and using a heat gun to partially
melt the cheese (just enough to cause it to cling
together). Then place the pizza in a regular box,
and the partially melted cheese should hold it
together just fine.”
Think Tank 2.0
What to serve with sweet potato fries...
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Ideal food cost percentage...
Thank You to Our PMQ Think Tank Moderators
Daddio: Member since June 2006
Tom Lehmann: Member since June 2006
Rockstar Pizza: Member since June 2006
ADpizzaguy: Member since January 2007
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Volume 16, Issue 10
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12 PMQ Pizza Magazine – The Pizza Industry’s Business Monthly