Edit ModuleShow Tags

Tips for a faster slice

Storing pizza slices in a temperature-controlled cabinet can help speed up turnaround.



QUESTION:

We have an opportunity to open a pizza shop in a mall food court. The store will be small, and we would like to sell pizza by the slice. In your opinion, what is the best way to ensure the fastest turnaround on orders when dealing with slices?

ANSWER:

By far, you can achieve the fastest turnaround by using prepared pizzas that are cut into slices and stored in a temperature-/humidity-controlled cabinet for immediate sale. (A number of such cabinets are designed specifically for pizza storage.) However, rather than selling the slices directly from the cabinet, I would recommend that you first run them through a small deck oven for a minute or less to refresh them and add some crispiness to the bottom of the slice. For optimal results, reheat them while you are processing the customer’s payment and preparing his drink order. By taking this approach, you can usually hand over a fresh, hot, tasty slice to the customer in about 60 seconds.

The only downside is that your menu will be limited—only the pizzas that are already in the holding cabinet will be available, and you won’t be able to handle special orders with different or additional toppings. But if you’re looking for a fast turnaround, I don’t think you can beat 60 to 90 seconds!

For the type of operation you’ve got in mind, we normally start during the preopening hours and make par-baked pizza skins with half of the sauce applied. These pies can usually be stored on a covered rack at room temperature until they’re needed to prepare a complete pizza. To prepare the pizza, you need only apply the remainder of the sauce and the desired toppings and then bake it. The par-baking actually seems to help the slices hold up a little better in the temperature/humidity storage cabinet. As soon as the pizzas are baked, you can slice them and place the slices in the holding cabinet for up to about two hours.

QUESTION:

We always open our dough balls into pizza skins by table stretching. What is the best bench-top surface for this method of opening the dough balls?

ANSWER:

I think I’ve worked with just about every possible surface over the years. For this method of opening the dough balls, I’ve found that marble/granite or manmade quartz work very well, but both options are also quite expensive. The one surface that works well and doesn’t cost a lot is stainless steel. If a stainless steel bench top works with the ambiance of your pizza store, it will be hard to beat for cost, performance and durability.


 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Eight Ways to Jump-Start Spring Sales

From Easter through Mother’s Day, here are 8 ways to ring in the spring with seasonal flings and give your sales a jump start.

Tips from the Team: Serving Up the Suds

Sean Dempsey explains how to pour on the profits by adding craft beers to your operation.

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Old-School vs. Online Marketing: Getting the Best Out of Both

From flyers to Google Ads, Think Tankers share tips and tricks for marketing your pizzeria.

2019: Already a Year to Remember

The U.S. Pizza Team shines on ESPN3

Product Spotlight-March 2019

Maintain a Good Relationship With Your Oven to Avoid Later Heartache

Buying an oven is like getting married—weigh the pros and cons carefully before rushing into a long-term commitment.

Milwaukee-Style Pizza Offers Up Great Options for Pizza & Beer Pairing

You can’t go to Milwaukee and not drink beer. Fortunately, Milwaukee-style pizza was designed with beer drinkers in mind.

Paying Your Pizzeria's Employees Well Can Yield Big Dividends

Derrick Tung, owner of Paulie Gee’s Logan Square in Chicago, details his innovative approach to paying and incentivizing employees—and why his opening night was such a stinker.

Adding Deli Sandwiches Can Kick Up Your Pizzeria's Sales

Thinking of adding a deli component to your pizzeria? These two creative operators explain how sandwich success has kept their pizza businesses booming.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags