Demo - Making the Most of Your Oven
(Room Show Floor Demo Area)
28 Mar 17
2:30 PM
-
3:30 PM
Does it make sense to spend big bucks on ovens for your store and then only bake pizzas in them? No, says Tim Green, a former in-house chef for Wood Stone and current pizza expert at Synergy Restaurant Consultants. He views those ovens as sources for breakfast and lunch as well as dinner, and for appetizers and dessert as well as the main course. He’ll show you new ways to use the ovens, while explaining how these items can save on labor, food costs and energy.