Pizza Trends You “Knead” to Know

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.

Topics covered:

• 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:

Blaze Pizza
Pieology
Whole Foods Market
Microsoft
Pizzeria Mozza
California Pizza Kitchen
Stanford University
Lyfe Kitchen
Mypi
Round Table Pizza
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For more information, visit seminars.socalgas.com.