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 ...
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