Pizza Today - July 2018 - 38

IN THE
THE KITCHEN
KITCHEN
IN

S I MPLE
S U MMER
L

iving in the South, there are
days in the summer where the
thermometer swells above 100 F.
A thick sheen of heat seems to perpetrate
every surface, much like a layer of grease
on a cheap pizza (that is a whole other
subject). Dinner salads are usually good
movers on menus -- even in pizzerias
-- and limited-time-only salads bring a
sense of urgency to diners. While some
operators might snub greens on their
pizza menu, it's a segment of the industry
that can be a big money maker when
done right.

OVER THE SPRING, TOM DEGREZIA
BEGAN TESTING A CHOPPED MIXED GREENS
SALAD with kale, dried cranberries, sliced

almonds, heirloom tomatoes and croutons
in a rice vinegar and almond oil dressing.
The salad went on his menu at Sophia
Wine Bar in Manhattan in May as a

3 8 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 8

summer special.
Salads sell well at his wine bar, which
also serves pizza, but he doesn't offer
them at his pizzeria. "I was kind of forced
to add them as people were constantly
asking for salad with their pizza," DeGrezia says. Many diners will order a dinner
salad and pizza to share.
"The wine bar does both," he says.
"The pizzeria is a spin-off of the wine bar
(with) small pies."
THE SOUTHWEST CHICKEN SALAD IS A
YEAR 'ROUND MOVER AT PIZZA 3.14 in

Cambridge City, Indiana. "It is Romaine
lettuce with grilled chicken, black beans
and corn," says owner Donna GrahamLongnecker. "Then it's topped with diced
tomatoes, red onions, diced green peppers
and shredded Monterey Jack. Lastly,
it's topped with Southwest style tortilla
strips.

"I think it's a best seller all year long,
because we always have it available (all
of those ingredients are kept year 'round)
and it's a healthier option. We sell a lot of
them and have lots of repeat customers."
WILL FLORES CREATED A SEASONAL
SALAD WHILE HEAD CHEF AT RIB MOUNTAIN
TAP HOUSE IN RIB MOUNTAIN, WISCONSIN.

The Taphouse features hand-tossed pizza
and pub fare, but this salad showcased
spinach, red onion, feta, pecans, strawberries and grilled chicken finished with balsamic drizzle and a signature breadstick.
"The salad sold great!" says Flores,
who now works for the same owners in
another concept, and has since passed on
head duties to protégé Sean Lennon. "I
can't stress enough how important variety
is, especially seasonally inspired variety.
Our seasonal menu typically outperforms
the standard one!"


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2018

Pizza Today - July 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Hiring a Bartender
Kitchen Design
Summer Salads
Menu Labeling Law in Effect
Road to Ppne ‘18
Young Entrepreneur of the Year: Sammy Mandell, Gapco, Dallas, Tx
Gapco
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - July 2018 - CT1
Pizza Today - July 2018 - CT2
Pizza Today - July 2018 - Pizza Today - July 2018
Pizza Today - July 2018 - Cover2
Pizza Today - July 2018 - Commentary
Pizza Today - July 2018 - 4
Pizza Today - July 2018 - 5
Pizza Today - July 2018 - Contents
Pizza Today - July 2018 - 7
Pizza Today - July 2018 - 8
Pizza Today - July 2018 - 9
Pizza Today - July 2018 - Contributors
Pizza Today - July 2018 - 11
Pizza Today - July 2018 - Expo Spotlight
Pizza Today - July 2018 - 13
Pizza Today - July 2018 - Interact
Pizza Today - July 2018 - 15
Pizza Today - July 2018 - Conversation
Pizza Today - July 2018 - 17
Pizza Today - July 2018 - Man on the Street
Pizza Today - July 2018 - 19
Pizza Today - July 2018 - Tony’s Trending Recipe
Pizza Today - July 2018 - 21
Pizza Today - July 2018 - At Your Service
Pizza Today - July 2018 - 23
Pizza Today - July 2018 - Destinations
Pizza Today - July 2018 - 25
Pizza Today - July 2018 - Knead to Know
Pizza Today - July 2018 - 27
Pizza Today - July 2018 - 28
Pizza Today - July 2018 - 29
Pizza Today - July 2018 - Hiring a Bartender
Pizza Today - July 2018 - 31
Pizza Today - July 2018 - 32
Pizza Today - July 2018 - 33
Pizza Today - July 2018 - Kitchen Design
Pizza Today - July 2018 - 35
Pizza Today - July 2018 - 36
Pizza Today - July 2018 - 37
Pizza Today - July 2018 - Summer Salads
Pizza Today - July 2018 - 39
Pizza Today - July 2018 - Menu Labeling Law in Effect
Pizza Today - July 2018 - 41
Pizza Today - July 2018 - 42
Pizza Today - July 2018 - 43
Pizza Today - July 2018 - Road to Ppne ‘18
Pizza Today - July 2018 - 45
Pizza Today - July 2018 - Gapco
Pizza Today - July 2018 - 47
Pizza Today - July 2018 - 48
Pizza Today - July 2018 - 49
Pizza Today - July 2018 - 50
Pizza Today - July 2018 - 51
Pizza Today - July 2018 - 52
Pizza Today - July 2018 - Product Showcase
Pizza Today - July 2018 - 54
Pizza Today - July 2018 - 55
Pizza Today - July 2018 - 56
Pizza Today - July 2018 - Pizza Today Yellow Pages
Pizza Today - July 2018 - 58
Pizza Today - July 2018 - 59
Pizza Today - July 2018 - 60
Pizza Today - July 2018 - 61
Pizza Today - July 2018 - 62
Pizza Today - July 2018 - 63
Pizza Today - July 2018 - 64
Pizza Today - July 2018 - The Marketplace
Pizza Today - July 2018 - 66
Pizza Today - July 2018 - 67
Pizza Today - July 2018 - 68
Pizza Today - July 2018 - 69
Pizza Today - July 2018 - 70
Pizza Today - July 2018 - 71
Pizza Today - July 2018 - 72
Pizza Today - July 2018 - Reader’s Resource
Pizza Today - July 2018 - Mike’s Monthy Tip
Pizza Today - July 2018 - Cover3
Pizza Today - July 2018 - Cover4
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