Jeff Moogk is the manager company chef for Sammy’s Woodfi crimson Pizza. Whereas menu growth at Sammy’s is only one of his duties, Moogk additionally oversees culinary operations at mother or father firm Ladeki Restaurant Group’s effective eating and catering divisions.
Q. Your place doesn’t simply cowl the common pizzeria operations. How do you incorporate that have into Sammy’s Woodfired Pizza?
A. We’re at all times on the transfer. In effective eating or pizzeria operations, the fundamentals — so far as utilizing components and toppings — are the identical. We’re at all times making an attempt to innovate. (With catering,) the amount is lots bigger, however the means behind the idea stays the identical, and that’s to place out the absolute best product that you could and please as many individuals as you’ll be able to.
Q. This isn’t simply your common pizzeria. You provide some non-traditional menu gadgets akin to a Kobe beef chili dish and a white tuna and spinach salad. How properly do these work in a pizzeria ambiance?
A. They’re obtained very properly. We at all times attempt to transfer ahead, innovate new gadgets and put new gadgets on the menu to maintain our common clients and wanting to come back again. And, these first timers will at all times have a big selection to select from.
Q. Is it troublesome for Sammy’s to compete in markets which might be know for culinary variety and excellence, akin to Las Vegas?
A. We do fairly properly in Las Vegas. We’ve gained many awards so far as (having) one of the best salad on the town voted by the entire residents, one of the best pizza on the town, although we’re not on the strip. We’re within the outlying markets.
Q. You’ve added a line of Neapolitan pizzas to your menu. How properly are they promoting?
A. These are doing nice! It’s a standard fashion with fundamental components, all recent components, they usually’re promoting properly.
Q. As the corporate grows, how troublesome is it to take care of consistency throughout the model?
A. Earlier than we roll any new merchandise out on the menu, or earlier than we open up a brand new restaurant, we’ve got an in depth coaching (course of) and pointers in high quality management to essentially, actually maintain the consistency the place it must be. That’s the most important problem of any multi-unit restaurant. That’s one thing that we face on daily basis. We attempt to maintain the concentrate on it on daily basis.
Jeff Moogk is the manager company chef for Sammy’s Woodfi crimson Pizza. Whereas menu growth at Sammy’s is only one of his duties, Moogk additionally oversees culinary operations at mother or father firm Ladeki Restaurant Group’s effective eating and catering divisions.
Q. Your place doesn’t simply cowl the common pizzeria operations. How do you incorporate that have into Sammy’s Woodfired Pizza?
A. We’re at all times on the transfer. In effective eating or pizzeria operations, the fundamentals — so far as utilizing components and toppings — are the identical. We’re at all times making an attempt to innovate. (With catering,) the amount is lots bigger, however the means behind the idea stays the identical, and that’s to place out the absolute best product that you could and please as many individuals as you’ll be able to.
Q. This isn’t simply your common pizzeria. You provide some non-traditional menu gadgets akin to a Kobe beef chili dish and a white tuna and spinach salad. How properly do these work in a pizzeria ambiance?
A. They’re obtained very properly. We at all times attempt to transfer ahead, innovate new gadgets and put new gadgets on the menu to maintain our common clients and wanting to come back again. And, these first timers will at all times have a big selection to select from.
Q. Is it troublesome for Sammy’s to compete in markets which might be know for culinary variety and excellence, akin to Las Vegas?
A. We do fairly properly in Las Vegas. We’ve gained many awards so far as (having) one of the best salad on the town voted by the entire residents, one of the best pizza on the town, although we’re not on the strip. We’re within the outlying markets.
Q. You’ve added a line of Neapolitan pizzas to your menu. How properly are they promoting?
A. These are doing nice! It’s a standard fashion with fundamental components, all recent components, they usually’re promoting properly.
Q. As the corporate grows, how troublesome is it to take care of consistency throughout the model?
A. Earlier than we roll any new merchandise out on the menu, or earlier than we open up a brand new restaurant, we’ve got an in depth coaching (course of) and pointers in high quality management to essentially, actually maintain the consistency the place it must be. That’s the most important problem of any multi-unit restaurant. That’s one thing that we face on daily basis. We attempt to maintain the concentrate on it on daily basis.
