Striving to slash cooking times, boost productivity and make the kitchen a safer and more pleasant workplace, Boston’s the Gourmet Pizza has replaced conventional open-flame cooking equipment with high-tech cooking devices of a kind rarely seen in casual dining. The Dallas-based chain — the U.S. arm of Boston Pizza, Canada’s No.1 casual-dining player — executes a 100-item menu with hardly a flame in sight. It relies on the seemingly magical heat of induction woks to quickly prepare ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?