Pizza Today - August 2016 - 40

Emphasis
on Quality

"THE MORE TIME AND ENERGY YOU PUT INTO
SOURCING HIGH-QUALITY INGREDIENTS, THE MORE LIKELY
YOUR FOOD WILL BE SUCCESSFUL."
- PAUL BARTLETT
checks multiple times per day plus twice
daily inspections of ingredients on the
line. By abiding by this detailed quality
control system, they're able to provide
their customers with first-rate pizza.
If, despite your best storage efforts,
ingredients do need to be tossed,
Bartlett offers some advice. "If you have
out-of-date products, it's a sign of poor
operation," he says. "You want to have
enough inventory for three to four days."
This may mean simply adjusting your
ordering strategy to fit your restaurant's
ever-changing needs. Additionally, says
Phil Korshak, senior kitchen manager of
4 0 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 6

Home Slice Pizza: "If your dedication is
to freshness and quality, then the idea of
something getting past an out date isn't
going to be your real problem. It doesn't
matter if my out date is three days
before the city's date, it's simply done."
As we all know, food safety is
integral to a top-notch quality control

program. "Food safety doesn't happen,
it's planned," says Brooks, and when
your plan exceeds the typical regulations,
you have fewer issues from operations
on through inspections. Avoid common
shortcuts like relying on your oven as

* Never cut corners. "We're
so particular about the ingredients
we use and where they come from.
We do keep them simple, but we
continue to taste throughout," says
Terri Hannifin, co-owner of Home
Slice Pizza.
* Relationship status. "There
is a tendency in the business to
become so busy that the purveyor
relationship goes by the wayside.
The connection you have with the
food should equal the connection
you have with the people who make
and provide that food," explains Phil
Korshak, senior kitchen manager of
Home Slice Pizza.
* A-count-ing. "Every restaurant
should do a full inventory daily. If
you extend that time, you'll run into
trouble without knowing it," says
Paul Bartlett, principal of Kitchen
Solutions Food Service Consulting.
* Safety net. "Training needs to
be focused on food safety and quality. If the training program doesn't
include food safety and quality, then
you're missing crucial information,"
Scott Brooks, owner of River Run
Consulting.
* Why not. "If you tell your staff
why then they have an understanding, and don't have to remember
all these rules," says Gary Ades,
president of G&L Consulting Groups.



http://www.PIZZATODAY.COM

Pizza Today - August 2016

Table of Contents for the Digital Edition of Pizza Today - August 2016

Pizza Today - August 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Proactive HVAC Care
Hot Toppings: Pineapple
Food Quality Control
Protecting Trade Secrets
Market Competition
Independent of the Year: Sizzle Pie, Portland, OR
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - August 2016 - CT1
Pizza Today - August 2016 - CT2
Pizza Today - August 2016 - Pizza Today - August 2016
Pizza Today - August 2016 - Cover2
Pizza Today - August 2016 - Commentary
Pizza Today - August 2016 - 4
Pizza Today - August 2016 - 5
Pizza Today - August 2016 - Contents
Pizza Today - August 2016 - 7
Pizza Today - August 2016 - 8
Pizza Today - August 2016 - 9
Pizza Today - August 2016 - Contributors
Pizza Today - August 2016 - 11
Pizza Today - August 2016 - Expo Spotlight
Pizza Today - August 2016 - 13
Pizza Today - August 2016 - Interact
Pizza Today - August 2016 - 15
Pizza Today - August 2016 - Conversation
Pizza Today - August 2016 - 17
Pizza Today - August 2016 - Man on the Street
Pizza Today - August 2016 - 19
Pizza Today - August 2016 - Respecting the Craft
Pizza Today - August 2016 - 21
Pizza Today - August 2016 - Trending Recipes
Pizza Today - August 2016 - 23
Pizza Today - August 2016 - Destinations
Pizza Today - August 2016 - 25
Pizza Today - August 2016 - Dough Doctor
Pizza Today - August 2016 - 27
Pizza Today - August 2016 - 28
Pizza Today - August 2016 - 29
Pizza Today - August 2016 - Proactive HVAC Care
Pizza Today - August 2016 - 31
Pizza Today - August 2016 - 32
Pizza Today - August 2016 - 33
Pizza Today - August 2016 - Hot Toppings: Pineapple
Pizza Today - August 2016 - 35
Pizza Today - August 2016 - 36
Pizza Today - August 2016 - 37
Pizza Today - August 2016 - Food Quality Control
Pizza Today - August 2016 - 39
Pizza Today - August 2016 - 40
Pizza Today - August 2016 - 41
Pizza Today - August 2016 - Protecting Trade Secrets
Pizza Today - August 2016 - 43
Pizza Today - August 2016 - 44
Pizza Today - August 2016 - 45
Pizza Today - August 2016 - Market Competition
Pizza Today - August 2016 - 47
Pizza Today - August 2016 - 48
Pizza Today - August 2016 - 49
Pizza Today - August 2016 - Independent of the Year: Sizzle Pie, Portland, OR
Pizza Today - August 2016 - 51
Pizza Today - August 2016 - 52
Pizza Today - August 2016 - 53
Pizza Today - August 2016 - 54
Pizza Today - August 2016 - 55
Pizza Today - August 2016 - 56
Pizza Today - August 2016 - 57
Pizza Today - August 2016 - 58
Pizza Today - August 2016 - 59
Pizza Today - August 2016 - 60
Pizza Today - August 2016 - Product Showcase
Pizza Today - August 2016 - 62
Pizza Today - August 2016 - 63
Pizza Today - August 2016 - Pizza Today Yellow Pages
Pizza Today - August 2016 - 65
Pizza Today - August 2016 - 66
Pizza Today - August 2016 - 67
Pizza Today - August 2016 - 68
Pizza Today - August 2016 - 69
Pizza Today - August 2016 - 70
Pizza Today - August 2016 - 71
Pizza Today - August 2016 - The Marketplace
Pizza Today - August 2016 - 73
Pizza Today - August 2016 - 74
Pizza Today - August 2016 - 75
Pizza Today - August 2016 - 76
Pizza Today - August 2016 - 77
Pizza Today - August 2016 - 78
Pizza Today - August 2016 - 79
Pizza Today - August 2016 - 80
Pizza Today - August 2016 - Reader’s Resource
Pizza Today - August 2016 - Snapped
Pizza Today - August 2016 - Cover3
Pizza Today - August 2016 - Cover4
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