It’s possible to produce good pizza in a restaurant kitchen with a few well-chosen pieces of equipment, said Jeffrey Zeak, manager of the pilot plant of AIB International, which has a School of Baking in Manhattan, Kan. The 21-year veteran of the baking and food industries divides pizza gear into “must have,” “nice to have” and “really nice to have” categories and suggests buying multifunctional equipment for the greatest cost efficiency.“If I was a restaurateur, I would want my investment ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.