The team at The Korner Café at Rex Healthcare in Raleigh, N.C., invested in a pizza upgrade with a shoestring budget and the correct equipment, according to an article on the Foodservice Equipment and Supplies website.
They eliminated the pre-formed, par-baked crust and now make pizza dough from scratch using a 60-quart mixer.
The pizzas bake in two four-deck countertop ovens. The small kitchen area — 1500 square feet — can't hold a stand-alone deck oven that fits under the hood system. The compact countertop models can cook the same number of pizzas in a short amount of time.
The pizza business continues to surpass expectations.The old pizza program sold 6 pizzas per day at $.99 per slice and $6.99 per pie. The new program sells 35 to 50 pizzas per day at $2.99 to $3.99 per slice and $15.99 per pie.
Disinfectant Contact Time: The Case for Biofilm Disruption
Rethinking How Healthcare Facilities Fund Construction Projects
Putting Trauma-Informed Design into Practice
Harris Health to Build New Freestanding Cancer Center
Inland Empire Health Plan Opens Expanded San Bernardino Community Wellness Center