Recent content by Crider

http://www.organicvalley.coop/trade/foodservice/

I would never consider using Caputo flour for commercial purposes unless I lived in Italy! Same for real Italian jet-flown buffalo-milk moz and San Marino Italian tomatoes. It’s simply too expensive to import them thousands of miles. Besides I believe that most Americans wouldn’t really like a...

If you can roll your own, and your web-serving ISP allows it, Dada Mail is free and works great.

Never did take and bake, but there are three take 'n bake ONLY outfits where I live and they all Pressware trays. Also, there’s a couple of recipes here for t&b dough. I tried one of them myself – it worked nicely considering the 425F baking temperature.

My take on this is that they’re using baking powder to leaven the dough. Yuk.

By the way, famed internet pizza geek Jeff Varasano’s restaurant opened. It’s in a trendy area of Atlanta. He’s definitely betting on quality and is definitely charging more than Pizza Hut.

It doesn’ty make sense at all to go through all the labor and equipment expense to make your own ravioli, etc. and then freeze the things. If you go fresh and in-house, stay fresh.

I think you two’s ideas are fine. There’s advantages to not having a lot of restaurant seating (labor costs, capital costs) that are an advantage in this bad economy. There’s loss of potential alcohol sales by not having full restaurant seating, but the Shakey’s Pizza pitcher-of-beer model from...

I’ll pass you the saga of a fellow named Terry Deane who opened a new pizza place in British Columbia in the middle of the recession last December. You can see he’s a real fanatic: He got a nice write up in the local paper, and then by March 2, a write-up in the big-city paper. Quality does...