2009 December: Easy Concepts – Pizza At the moment

2009 December: Easy Concepts – Pizza At the moment

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2009 December: Simple Ideas2009 December: Simple IdeasMeatball Mangia

Supply spaghetti and meatballs? In case you’re not making a meatball sub or utilizing your meatballs on pizza, you can be lacking out on profi ts. Think about using French or Italian bread. Sliced lengthwise, add the meatballs, layer with marinara and add a liberal dose of Romano or Parmesan cheese. On pizza, merely slice the meatballs and distribute evenly to make sure every slice will get its fair proportion. Though sizes could differ, think about using a walnut-sized meatball for simpler enjoyment.

Sick Insurance policies

With the H1N1 virus working rampant all through the nation, do you could have a sick coverage in place? Your staff deal with meals and may unfold germs rapidly. Set up a back-up plan in case an worker can’t make it in and don’t be afraid to ship a sick worker house. Cross-training is crucial on this regard. Be sure your staff are capable of man a couple of station –– even when it’s not their forte, they want to have the ability to make it by way of a service or two if wanted.

Worker Theft

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Are you maintaining observe of your staff? The U.S. Chamber of Commerce estimates that 75 % of staff steal from the office and that the majority accomplish that repeatedly. Whereas it is probably not as daring as a 20 slipped right into a pocket, freebies given away to family and friends with out your consent are taking money out of your pocket. Set a coverage relating to freebies and comply with by way of. Prepare your managers to keep watch over what’s going out the door and into the eating room.

Salt Substitution

To lower the quantity of salt in your dough so as to make it coronary heart more healthy, substitute with onion or garlic powder to extend the fl avor profi le. Dough Physician Tom Lehmann advises lowering the yeast stage by 25 to 33 % as a result of salt has a direct influence on the management of fermentation. Don’t maintain reduced-salt dough for greater than 24 hours within the cooler. Its efficiency is best when used sooner!

 

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