Pizza Today - January 2021 - 22

That might sound obvious to some, but
walking around a kitchen getting ingredients ready multiple times a day is a
waste I see happen in lots of kitchens.
Consistency and Listening
When someone has " their " suggested new way of doing a recipe that
might be better than the current recipe
I say great, I welcome that. Their ideas
should be heard and evaluated but
never immediately changed. Otherwise,
a kitchen turns into chaos, and you have
Tom's dough from Tuesday to Thursday
and Frank's dough Friday to Monday,
and you're never on the same page. If
there's a better way to do it, management and ownership need to agree on
it and then execute it across the whole
store or stores. Anything short of this is
a recipe for chaos. Depending on your
elevation, you might have a variable to
your recipe. Variables can occur if you
have different equipment like multiple
ovens, different mixer styles across loca-

020_PIZ_0121_KK.indd 22

tions. If your restaurants are in vastly
different regions with varying climates,
this will affect the recipe. Even if they
are all in the same location, what you
do during the winter will vary from the
height of summer when the dough rises
exponentially faster. In those scenarios,
don't let whoever's making the dough at
that location make the call on handling
issues that arise. Create a finite protocol
of what to do when each scenario
occurs. Alleviate ambiguity, and you get
rid of the " Oh, I do it this way when
that happens. "
Make a standard operating procedure
for dough balling. I've seen many different ways to ball dough, and most of
them are incorrect. I'm a fanatic about
the correct way to ball a dough. Since
we don't use sheeters or rolling pins,
proper balling is essential to avoid weak
spots. If you don't use a sheeter or a
rolling pin, you need a dough balling
process that does not allow for air to
get pushed into your dough. To get this

accomplished again, use videos, one-toone training and then onsite spot-check
training. Watch on camera that people
are doing it the right way. This means
not the way they saw it done at some
other pizzeria they worked at.
The absolute worst is when someone
doing it the wrong way influences others to follow their lead into doing it the
wrong way. To avoid that nightmare,
make sure you know your standards of
achieving a correct dough in every scenario first. Once you have that, document the proper methods in training.
Do this on posters, videos and verbally
training correctly on a one-to-one basis.
All these actions alleviate and destroy
any ambiguity and variability from
employee to employee or store to
store. ■
MIKE BAUSCH is the
owner of Andolini's Pizzeria
in Tulsa, Oklahoma.

12/14/20 12:26 PM


http://www.univexcorp.com http://www.univexcorp.com

Pizza Today - January 2021

Table of Contents for the Digital Edition of Pizza Today - January 2021

Pizza Today - January 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Business Forecasting
Cleaning Protocols
Studying the Numbers
Lasagna
Small Market Menus
Chicken Pizzas
COVID-19 Mental Fatigue
New Year’s Business Resolutions
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - January 2021 - CT1
Pizza Today - January 2021 - CT2
Pizza Today - January 2021 - Pizza Today - January 2021
Pizza Today - January 2021 - Cover2
Pizza Today - January 2021 - Commentary
Pizza Today - January 2021 - 4
Pizza Today - January 2021 - 5
Pizza Today - January 2021 - 6
Pizza Today - January 2021 - 7
Pizza Today - January 2021 - Digital
Pizza Today - January 2021 - 9
Pizza Today - January 2021 - Conversation
Pizza Today - January 2021 - 11
Pizza Today - January 2021 - Mike’s Monthly Tip
Pizza Today - January 2021 - 13
Pizza Today - January 2021 - Man on the Street
Pizza Today - January 2021 - 15
Pizza Today - January 2021 - Building Blocks
Pizza Today - January 2021 - 17
Pizza Today - January 2021 - Tony’s Trending Recipe
Pizza Today - January 2021 - 19
Pizza Today - January 2021 - Knead to Know
Pizza Today - January 2021 - 21
Pizza Today - January 2021 - 22
Pizza Today - January 2021 - 23
Pizza Today - January 2021 - Destinations
Pizza Today - January 2021 - 25
Pizza Today - January 2021 - Business Forecasting
Pizza Today - January 2021 - 27
Pizza Today - January 2021 - 28
Pizza Today - January 2021 - 29
Pizza Today - January 2021 - Cleaning Protocols
Pizza Today - January 2021 - 31
Pizza Today - January 2021 - 32
Pizza Today - January 2021 - 33
Pizza Today - January 2021 - Studying the Numbers
Pizza Today - January 2021 - 35
Pizza Today - January 2021 - 36
Pizza Today - January 2021 - 37
Pizza Today - January 2021 - Lasagna
Pizza Today - January 2021 - 39
Pizza Today - January 2021 - Small Market Menus
Pizza Today - January 2021 - 41
Pizza Today - January 2021 - Chicken Pizzas
Pizza Today - January 2021 - 43
Pizza Today - January 2021 - COVID-19 Mental Fatigue
Pizza Today - January 2021 - 45
Pizza Today - January 2021 - New Year’s Business Resolutions
Pizza Today - January 2021 - 47
Pizza Today - January 2021 - 48
Pizza Today - January 2021 - 49
Pizza Today - January 2021 - Product Showcase
Pizza Today - January 2021 - 51
Pizza Today - January 2021 - Pizza Today Yellow Pages
Pizza Today - January 2021 - 53
Pizza Today - January 2021 - 54
Pizza Today - January 2021 - 55
Pizza Today - January 2021 - 56
Pizza Today - January 2021 - 57
Pizza Today - January 2021 - The Marketplace
Pizza Today - January 2021 - 59
Pizza Today - January 2021 - 60
Pizza Today - January 2021 - 61
Pizza Today - January 2021 - 62
Pizza Today - January 2021 - 63
Pizza Today - January 2021 - 64
Pizza Today - January 2021 - Expo Spotlight
Pizza Today - January 2021 - 66
Pizza Today - January 2021 - Cover3
Pizza Today - January 2021 - Cover4
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