It’s time to embark on the Journey of Pizza with us! There are so many elements that go into the creations that come out of your kitchen, and we’re not just talking about the ingredients. The tools in which you place your trust to help your operation not only meet the demands of your customers in producing consistent, quality dishes should also give you the ability to explore creating with more products! So, let’s take a look at what we’re talking about.
Consider these statistics: 17% of all U.S restaurants are pizza restaurants, accounting for an annual industry totaling more than $40 billion. On a monthly basis, 93% of all Americans eat at least one pizza, meaning pizza operators are faced with challenges from this vast market.
The 2016 National Restaurant Show in Chicago is quickly approaching, and if you're heading there from St. Louis, Kansas City, the Dakotas, or anywhere in between, here's a list of interesting things to look for as you walk the show floor:
Prep tables should be designed to adapt to the workflow of any commercial kitchen to encourage throughput, efficiency, and to encourage staff to work together. Whether it's a pizza prep table or sandwich preparation you're looking to achieve, productivity and the cleanup that follows should be more efficient with the right prep table.