Operators considering the addition of wood-fired pizza to their menus should have a realistic grasp of the commitment the item requires, said Karen Malody, a Seattle-based foodservice consultant. “When it’s done right, it’s a beautiful thing,” Malody said. “But operators cannot be naïve about what it takes to get it right.” Aformer director of food and beverage and menu development for Starbucks Coffee Co., the 30-year industry veteran founded her own company, Culinary ...

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!

Already registered? here.