IN CORPORATE DINING: Variety builds business
- Mangia! Soeder, John // Restaurant Hospitality;Oct95, Vol. 79 Issue 10, p42
Provides an update on statistics related to Italian restaurants and food in the United States, according to the National Restaurant Association. Includes pasta orders, pizza orders and demand for Italian dishes.
- Which Came First? Ball, Jacqueline A. // Food Creations: From Hot Dogs to Ice Cream Cones;2006, p17
This article is part of the book "Food Creations: From Hot Dogs to Ice Cream Cones" focusing on which of the pasta and the pizza came to be discovered first. In about 2000 B.C. the Chinese were eating a noodle-like food. A chef in Italy in 1889 combined flatbread with tomato sauce, mozzarella...
- Flour power. Durocher, Joseph // Restaurant Business;11/20/94, Vol. 93 Issue 17, p112
Discusses the methods of manipulating flour, egg and water to make varieties of appealing and mouth-watering pasta and pizza. Preparation; Machines for mixing, shaping and cooking.
- Super bowl matchup-pasta vs. pizza. // USA Today Magazine;Jan96, Vol. 124 Issue 2608, p95
Focuses on the various flavors and types of pasta and pizzas one can eat during Super Bowl Sunday. Gaston-Dupre Incorporated's 23 flavors of pasta; Description of flavors.
- Pizza Hut turns to pasta to boost dinner business. Pollack, Judann; Petrecca, Laura // Advertising Age;7/21/1997, Vol. 68 Issue 29, p1
Reports that Pizza Hut is preparing to roll out between four and six pasta dishes as phase two of its $200 million repositioning campaign. Tests on the pasta offerings in several markets; The television campaign for the pasta from BBDO Worldwide, New York; Price for the dishes; Types of dishes...
- Pizza Express pasta range gets an update. // Grocer;5/18/2013, p27
The article reports on the revamp of the Pizza Express pasta range with a new design and three additional lines, and is scheduled to be exclusively launched to selected Tesco stores in June 2013.
- Pass the Pasta! McAnally, Michelle // PMQ Pizza Magazine;Jan/Feb2013, Vol. 17 Issue 1, p38
The article examines several aspects of pasta and how pizza restaurants can make use of it to attract customers and produce profits. According to chef John Terczak, creating a good dish without purchasing new products is a cost-effective way to start, for pizza restaurant operators considering...
- EH! FORMAGGIO. // Indianapolis Monthly;Aug2003, Vol. 26 Issue 14, p92
Formaggio is the most sophisticated pizza parlor downtown. Authentic, housemade sauces dress up wood-oven baked pies, pasta dishes and calzones, along with $3.50 strombolis stuffed to bursting with cheese, peppers and pepperoni.
- GETTING SAUCED. L. J. // Indianapolis Monthly;Jun2006, Vol. 29 Issue 12, p299
The article presents information on the restaurant Dom Di Carlo's in Noblesville, Indiana. The chef at the restaurants makes fresh dough for the excellent New York-style pizzas and extra-garlicky calzones three times a day. The pastas are also made in house, as is the slightly sweet tomato-basil...