|
|
|
||
|
|||
Dear PMQ,
I am a small pizzeria/restaurant. I don't have much storage room, but I am looking for a tip on how to store pizza rolls (and maybe garlic knots?). I have to make them everyday and it takes up time I could be using to do something else. I have tried cooking them then putting them in the walk in box, but they get soggy. Any ideas? Thanks
Dan
I had to consult our dough expert (Tom Lehmann) on this one. Here is what he had to say: "If you can par-bake the garlic knots you should be able to store them for up to two days at room temperature. I would suggest making the knots, allowing them to proof until they reach the desired lightness, then par-bake until they are a light sand color. Put onto screens or wire racks to cool. when cooled you can store at room temperature in plastic bags for up to two days. To recon the garlic knots, just place on pizza screens or any other baking tray and reheat at about 350F, or if you have a deck oven you can put them in at your regular pizza baking temperature for about 5 minutes and they should be done. As soon as they come out of the oven, brush them with a commercial garlic butter or garlic oil and sprinkle with a powdered Parmasean, Romano, and herb blend (like you would use on bread sticks) and serve."
Dear PMQ,
I thought I'd drop you a line about the new Fast Bake that Lincoln is coming out with. I'm sure you've heard/read about it. They recently installed it in our Lancaster store, so if you're looking for some feedback, just let John or I know. In a nutshell, it's pretty amazing! It's been an awesome way for us to stay on top of the "Hot and Ready" business without sacrificing any quality (why does pizza have to be so fast now?!). Anyway, thought you might be interested.
Brynne
Avalanche Pizza
I have heard about the new Fast Bake ovens and actually got to be one of the first to see a demo of the oven in Chicago back in November. It is great to hear that the ovens actually work as good as they claim and thanks for the feedback. If anyone would like to learn more about the Lincoln Fast Bake, read the product release at www.pmq.com/news/news.php?id=10240 .
Dear PMQ,
Is there is any cool industry facts you could share. Our MBA group is presenting a sponsorship opportunity to the Cleveland Indians next week, and it is in association with a Cleveland based Pizza company. Hopefully, with some good background information, we can really sell our idea to the club. Thanks again.
Dave
There are several sources for cool and interesting industry facts. Here are a few links that can provide everything from sales and store counts to what I call ‘nuggets of interesting and useless information'. Here are a few resources for you: www.pmq.com/industry_stats.shtml, www.thepizzajoint.com/pizzafacts.html, http://aboutpizza.com/page.asp?PageID=44, http://pizzaware.com/facts.htm
Dear PMQ,
In your September 2006 issue of PMQ, you listed PMQ's Top 200 American Pizza Chains. Some of the information for Godfather's Pizza is inaccurate and we would like to chance to update it. Please let me know the best way to do this. Thank you for your time.
Ginny A.
Thanks for letting us know and we will contact the company that supplied the statistics. If there are any other companies who would like to report inaccurate numbers, you can report correct numbers to Keith Gellman at 914-591-4297 or email keith@foodservicereport.com at www.foodservicereport.com.