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I am working on a new recipe/vision of mine. Can I have some pros, cons, help, experiences, tips, short cuts, magical dust?? Please. I want to incorporate a stuffed ‘rim’ on a pizza. I want to stuff a sausage or hot dog into the crust. Par baking the meat? Overlapping the dough? Etc. Guidance...

Back in the late 80’s and 90’s I was in the restaurant business in Midtown Manhattan (New York City) and that is a real tough, super competitive, unforgiving, multi-thousand based restaurant city, with restaurants virtually on every block or every other block in Midtown Manhattan. Coupled with...

My way includes two groups of five things each group coincides with each other there’s no exceptions. One. my customers are precious, Two, my customers are special, Three. my customers are my future, Four. my customers pay our bills, Five, without our customers we really have nothing. The set...

Good Saturday Morning! I am working on my pizza side of my new restaurant I will open in the spring. Cajun/Asian and Italian, lots of infused food recipes, bringing NYC to the Midwest, etc. Half of my business will be pizza, great sandwiches and classic bar food but with twists and upgrades...