Efficiency in pizza restaurants is key, but with the notion of speeding service up often comes the idea of lowering quality. With pizza, this couldn't be further from the truth, at least with the right processes and equipment in place.
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In commercial kitchens, there are two real types of mixers: planetary mixers and spiral mixers. But what are the real differences, and which types are best for the objectives you're looking to achieve in your foodservice operation?
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As we detailed in a previous blog post, the pizza industry is one of the thriving sectors in foodservice. With the trials and tribulations of 2020, one of the bright spots has been pizza, both in takeout and delivery.
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Pizza has always been a popular choice amongst those looking for a quick, affordable, last-minute dinner. However, during the recent indoor dining closures, pizzerias became a role model for restaurants looking to survive. Practically overnight, they became leaders in a restaurant industry devastated by COVID-19 closures, in large part because of their ability to provide carryout and delivery services.
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