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IN EVERY ISSUE
6 Online at PMQ.com
12 From the Editor
14 From the Inbox
75 Product Spotlight
85 The Pizza Exchange
16 In Lehmann’s Terms: How to Prevent the
Dreaded Cheese Slip
Too much sauce and thickened sauce are two of the most likely causes of
this vexing pizza problem.
18 New York’s Finest: Spaghetti With Vodka and Caviar
Shop around for a good deal on caviar, and then give this delicious and
elegant pasta entrée a try on your menu.
20 Accounting For Your Money: Calculating Your
Net Sales Figure
A pizzeria’s net sales figure serves as a measurement tool for daily food
and labor costs, making it the one number on which the owner and the
accountant must always agree.
26 Recipe of the Month: Warm Goat Cheese and
Fig Spread with Tomato
;is savory specialty item from Escalon features fig jam and melted goat
cheese layered over grilled buttery crostini.
28 What’s Your Story? Fat Jack’s Pizza
With its signature malty crust, spicy sauce and fennel sausage, the Quad
Cities style of pizza is finally getting the attention it deserves, thanks to
operators like Mark Mannen in Peoria, Illinois.
76 Pizza Without Borders: Turning Old Dough
Into Fresh Compost
A Swedish company has figured out a way to quickly turn unused food into
fresh and sterile compost.
98 Pizza Hall of Fame: Antonio’s Real Italian Pizza
Known as Drew Carey’s favorite pizzeria, this Northeast Ohio institution
retains its employees for decades by treating them like family.