New Uses, Old Ingredients: Easy-to-Do Menu Additions
(Room N255)
28 Mar 17
4:00 PM
-
5:00 PM
Trained in Italy and an all-purpose menu builder for a series of pizza-concept restaurants, Chef Glenn Cybulski has a wealth of experience creating pizzas, appetizers and entrees appropriate for the pizzeria. During this session, he will examine the ingredients common to most pizzeria kitchens and tell you how they may be put to use in menu expansion. Need to add items such as a profitable pasta, high-margin pizza or specialty breadstick to your offerings? Glenn has low-food-cost ideas that will please your customers.