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Today is National Cheese Pizza Day!

Today is National Cheese Pizza Day!
Today is National Cheese Pizza Day!

Today is National Cheese Pizza Day!   We’re looking forward to having several slices over here at Restaurant Supply, delivered by our favorite local chain.  I can almost taste the melted cheese.

Here are some fun pizza-related world records: (quoted from the Guinness Book of World Records):
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  • Tony Gemignani (USA, left) spun 500 g (17.6 oz) of dough for two minutes to form a pizza base measuring 84.33 cm (33.2 in) wide at the Mall of America in Minneapolis, Minnesota, USA, on 20 April 2006 during the filming of Guinness World Records Week for the Food Network channel.
  • The most pizzas made in one hour by a team is 837 and was achieved by staff from Domino’s Pizza Australia and New Zealand at the Domino's Pizza store in Bundaberg, Queensland, Australia on 21 January 2012.
  • The largest pizza ever baked weighed 12.19 tons (26,883 lb) and was made at Norwood Hypermarket, Norwood, South Africa on 8 December 1990.  The pizza measured 37.4m (122ft 8in) in diameter.
  • The largest pizza delivery was organized by Pizzas 4 Patriots (USA), who sent 30,000 pizzas with DHL Express to the United States Armed Forces, in Kandahar Airfield, Bagram Airbase and Camp Bastion, Afghanistan, on 4 July 2012.

When was the last time that you tried something new on your menu?  A dynamic approach to the restaurant’s menu adds value to the menu offerings themselves, as your customers will feel that they have only a limited time to take advantage of your offerings.  Many of the top-end restaurants have menus which change daily to reflect the chef’s strengths.

Cheese pizza can be a serious profit center for your business.   You’ve probably got the convection oven in place.  If it goes really well, and you feel like adding pizza as a permanent item, you can add the specialized pizza ovens, the pizza stone, or the conveyor ovens into the mix.

Celebrate National Cheese Pizza Day by adding a little cheese pizza to your menu!  If it takes, it’s time to relish the profits.

Special thanks go out to The Pizza Review for the kind use of the Creative Commons picture.

8 years ago
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