Pizza Trends You “Knead” to Know
Do you “knead” a fresh outlook on your pizza concept? Whether it’s a staple in your menu or a concept in the works, refining your pizza product can be profitable. Tim Green, Synergy Restaurant Consultants, will demonstrate the newest pizza techniques and how to adapt to new oven technologies. Don’t miss out on a fresh new look on everything pizza.
• Thinking outside the box by experimenting with new technologies and pizza products
• Seeing new deck and conveyor oven programming demonstrated to showcase the versatility of a quality product.
• Recipes with a focus on health versus indulgence
Tim Green has been in the restaurant / hospitality industry across North America since his graduation from Johnson & Wales in ’81. In 2002 Tim became the Corporate Chef for one of the best pizza oven manufacturers in North America. During his employ with this manufacturer Tim was able to learn a lot about all kinds of pizza and all kinds of ovens. From VPN Certified Pizza, Independent Operators, Corporate and Institutional Cafeterias, Chain Operators Tim has learned not only the challenges that these operations demand but also the best ovens for each operation and the best style of dough for each oven to get the best quality pizza. Tim works as an independent consultant today educating his customers on what he has learned, sharing his experience so they can make better decisions on directions they need to go to be successful.
Customer’s Tim has worked with:
Whole Foods Market
California Pizza Kitchen
Round Table Pizza
Energy Resource Center
9240 Firestone Blvd
Downey, CA 90241
For more information, visit seminars.socalgas.com.