NEW PRODUCT RELEASE
Burke introduces new coarse-ground sausage offering great flavor, texture and appearance.
Burke Corporation, leader in fully cooked meats and pizza toppings, is bringing out a great sausage to make your great pizza even better. It’s succulent and delicious like never before and its coarse ground nature will offer customers a firm texture and a better bite.
Patrons who taste this sausage love the eye-appeal of its toast points and authentic hand-pinched look. This exceptional taste and texture are available in two customer favorites:
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Traditional Sweet Mild Italian – Whole fennel and black pepper
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Spicy Italian – Whole fennel, black pepper, red pepper, garlic and paprika
Each is available in 4/oz. and 8/oz. sizes to give you options for coverage and appearance in your pizza creation.
Your passion for pizza is shared by Burke, and we offer more than 1,200 ways to create your pizza with fully cooked meat toppings – we’ll help you find just the right ones for your operation. And, with the addition of these great tasting sausages, your customers will have even more reasons to love your pizza. Also, your back of house will appreciate the time-savings and safety of toppings that are fully cooked.
We are excited to show off this sausage’s outstanding flavor, texture and appearance. If you would like to try this great sausage and boost your profits, visit us at http://www.BurkeCorp.com to request a sample.
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Great sausage makes great pizza, and some of the biggest news coming out of the 2013 International Pizza Expo®, March 19-21, is Burke's new sausage. Burke is introducing a great sausage to make your great pizza even better.
Burke has taken its two most popular flavor options and enhanced them to create perfection where it counts—on top of your pizza. Both are coarse-ground for a better bite and Hand-Pinched Style® for an authentic look.
The authentic texture of these new sausage varieties provides great bite and the meaty appearance with toast points that comes from being coarse-ground—all to give your customers a memorable experience. Each is available in 4/oz and 8/oz.
- Traditional Sweet Mild Italian—Whole fennel and black pepper
- Spicy Italian—Whole fennel, black pepper, red pepper, garlic and paprika
Your passion for pizza is shared by Burke and we're excited to show off this sausage's outstanding flavor, texture and appearance along with a variety of other trendy and traditional pizza toppings, from beef to chicken to pepperoni and more—at booth #711. We think you'll find plenty of inspiration from the delicious recipes you can sample, so be sure to stop and try one.
Request a Sample Today!
Burke offers more than 1,200 ways to create your pizza with fully cooked meat toppings. And we'll help you find just the right ones. When you use fully cooked toppings, you save time, have fewer safety concerns and are always sure you'll be pleasing your customers.
Join us at Beer & Bull! Come to the Beer and Bull Idea Exchange® sessions sponsored by Burke on Tuesday, March 19 and Wednesday, March 20 at 4:30 p.m. This relaxed venue is great for exchanging valuable ideas and success stories.
If you're unable to make it to the International Pizza Expo®, stay tuned for more information about the products Burke will feature—menu ideas and other industry updates. Sign up for the Meat Your Ideas blog at www.BurkeCorp.com/Blog.
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A new FDA law would standardize menu nutrition labeling across the country. At Pizza Expo 2012, dietitian Rebekah Spetnagel and nutrition and marketing consultant Julie Bush discussed menu-labeling requirements and how they could affect pizzerias.
Spetnagel and Bush, owners of On the Menu, a nutrition consulting firm, explain the new law - which may affect only restaurants with more than 20 units - is not expected to publish its final rules before November, and it won’t be enforced until six months after that. However, experts are encouraging pizzerias to take a look at their menus to get ready for the change when it comes.
THE MENU LABELING LAW IN GENERAL
The law will require restaurants to show calories of items in the menu and let consumers know additional nutritional information is available in the restaurant. Exemptions to the new laws include temporary items (LTOs), condiments, daily specials, custom orders, test market items and pre-packaged foods.
Studies have shown that half of patrons notice the calories on menus and only one-fourth are influenced by them. “This indicates that putting calories on the menu will result in minimal change in behaviors,” Spetnagel and Bush said, “Those most influenced will be women and the affluent. Younger consumers are the least likely to be influenced.”
THE BENEFITS OF MENU LABELING
Despite projected moderate consumer use, the law could have positive affects in general as pointed out by Spetnagel and Bush:
- Meets customer demand for product information
- Could lead to healthier choices by consumers, which would lead to a healthier population
- Fosters increased loyalty and revenue for operations, putting them ahead of their competition
- Tracks allergens and gluten-free menu items
- Helps operators discover and promote healthy items
CREATING A HEALTHIER PIZZA
In preparation for the labeling law, pizzerias are taking a look at ways to add healthy options to their menus. Spetnagel and Bush suggested employing one or more of these ideas:
- Fresher ingredients
- Lean meats
- Whole wheat or gluten-free crusts
- Lots of veggies
- Lower fat cheese
- Lower calorie sauce
PREPARING FOR THE NEW LAW
Finally, Spetnagel and Bush suggested preparing for menu labeling by:
- Standardizing recipes
- Developing a system to maintain recipes and ingredients
- Determining how menus will be analyzed (nutrition calculator recommended)
A new trend is emerging in the pizza industry - flatbreads. The Pizza Consumer Trend Report from Technomic stated that over the past two years consumers seem to show an increasing interest in flatbread pizza.
You might ask yourself, “How is flatbread different from the common favorites, hand-tossed and deep-dish?” or “What makes flatbread appealing to consumers?”
Flatbread pizza seems to be connected with the movement towards authentic Italian interpretations of pizza; including Neapolitan-style, wood-fired or hearth-baked pizzas. Flatbread is appealing to pizzeria owners because, unlike deep-dish and hand-tossed pizzas, flatbread is much quicker to bake. Deep dish pizza can often be two inches thick, while flatbread is much thinner; ¼ - ½ inch. The faster the pizza is made, the faster the customer is able to enjoy it, and the more time you have available to serve other customers. Flatbread pizza baked in a stone hearth results in a lighter and crisper crust than a pizza baked in a conventional oven. It can also add another level of flavor to your pizzas by adding a smoky or slightly charred taste. It’s a way to make your crust stand out from other restaurants and give the customer the feeling of a true Italian experience.
Consumers also seem to be willing to pay a higher price for pizzas made in a stone hearth. Maybe this arises because they feel that their pizza is being authentically prepared for them in the European style - where pizza was born. Even listing ingredients with Italian in front of the ingredient such as sausage or other spices can give your customers the idea that they are getting authentic ingredients with their experience.
Source: Technomic, Inc., 2012, The Pizza Consumer Trend Report
For flatbread recipes and flatbread pizza ideas visit BurkeCorp.com or download a free Flatbread Pizza Recipe Flyer here.
Practical Pizza Production Technology & Innovation will be hosted again this year by the American Institute of Baking (AIB) in Manhattan, Kansas, on October 24-28. This highly rated, five-day course will focus on every aspect of making and marketing pizza.
Casey Frye, Burke’s vice president of research and development, will speak on the varieties of meat toppings used on pizza, along with a discussion of ingredients used in processed meat. Two key AIB professionals will also be featured during the week-long course; Thomas Lehmann, “The Dough Doctor”, and Jeff Zeak, AIB’s pilot plant manager. Others representing prominent pizza industry suppliers will also be on site and helping with the short course.
Corporate R&D professionals, small-town pizzeria operators, and everyone else in-between who have attended this course say AIB taught them invaluable lessons that has saved time and money by showing them how to do things right the first time. Not only does the seminar provide the technical and practical knowledge that can increase the probability for success in a highly competitive marketplace, it also provides the marketing and business savvy that separates the successful operations from the failures.
AIB’s expert technical staff and recognized industry professionals will teach the course in state-of-the-art production facilities where students will receive comprehensive, easy-to-understand explanations of current pizza production methods through lectures and hand-on lab sessions. The course is designed for the pizza operator who thinks and acts like an entrepreneur. Operators who understand that even in today’s economy, consumer-focused innovation ties to solid executive-like decisions.
To learn more or to enroll in the short course, call AIB at 800-242-2534, or go to www.aibonline.org and search under their “Seminars, Webinars and Courses” tab.
New Menu Idea | Mediterranean Pizza
PREMORO® Italian Sausage, olive oil, zucchini, roasted eggplant, sun-dried tomatoes, fresh garlic and Parmesan cheese; topped with fresh cilantro.
Also try PREMORO® Italian Sausage in pizza, traditional and ethnic casseroles, salads, sandwiches, wraps and fajitas.
Start with our menu ideas; then add your inspiration to create signature recipes that keep your customers coming back for more.
Even if you don’t have an Italian grandmother, the taste of a home-made
baked meatballis a memorable one. They’re comforting, tasty and versatile. A peek at restaurant menus shows that chefs are getting more creative in their use of this classic Italian staple, known as much for its simple preparation as its classic taste.
No longer are meatballs just restricted to being served on top of spaghetti with marinara sauce, or on a hero roll as a sub. They’re present in many parts of the menu, with influences from around the world.
Here are ten recent menu finds for meatballs:
1. Indian Style Meatballs
The increasingly popular, spicy Asian influence of Indian food meets the classic taste of meatballs in this newcomer, which can be served with rice and a yogurt based sauce to balance a strong combination of Indian spices like curry, cumin and chili pepper.
2. Chinese Meatballs
Another favorite with Asian influence is Chinese meatballs, served on a stick with sweet and sour chili sauce infused with uses lemongrass, cilantro and minced red jalapeno to create a taste sensation.
3. Meatball Soup
Some variations of the traditional Italian Wedding Soup have mini-meatballs in them, so it’s not exactly a new trend, but meatballs can make a soup memorable, whether it’s based on a chicken or beef broth.
4. Barbecued Meatballs
Meatballs smothered in BBQ sauce then slow-baked in the oven for a distinct texture with the classic barbecue taste. Great as an appetizer with cornbread or served with toothpicks.
5. Mushroom Meatballs
Meatballs are simmered in a creamy mushroom soup, which pairs the meaty flavor and texture of meatballs with the distinct taste of mushrooms for a savory combination.
6. Meatball Pizzas
What, you thought that meaty pizza toppings were limited to pepperoni and sausage? Sliced baked meatballs are a natural fit on top of a pie-and very popular with diners.
7. Meatball Calzones
Similar to pizza, calzones are a natural fit for the classic flavor of baked meatballs, especially because the dough seals in the flavorful juices from the meatballs as they bake.
8. Sweet and Sour Meatball Salad
Try Swedish-style baked meatballs with some sweet flavors (onions, pineapple, brown sugar) served with simple greens and a taste of fruit for a new menu sensation in the salad section.
9. Greek Meatballs
The Italians are not the only Mediterranean food culture known for its delicious meatballs. Generations of Greeks have been feasting on the baked meatball dish known as keftedakia is marked by the presence of Ouzo, an anise-flavored flavor. To round out the meal, it is usually served with a Greek salad with feta and tzatziki sauce.
10. Cajun Meatballs
This appetizer is a favorite in New Orleans and features zesty Cajun flavors created by parsley, Worcestershire sauce and hot pepper sauce. There’s even a surprise fruit: peaches.
The lesson is, don’t be afraid to be creative with this classic treat!
FEATURED RECIPE | Cuban Medianoche Pizza
Yield: 14” pizza
Ingredients:
Procedure:
Combine mayonnaise, mustard and Italian dressing in a small bowl; spread evenly over pizza shell, up to ½-inch of edge. Sprinkle 3 oz of Swiss and 3 oz of mozzarella over pizza. Layer pork, ham and pickles evenly over cheese. Top with the remaining cheeses. Place in preheated 450° F conventional or pizza oven and bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown.
New Menu Idea | Jammin’ Cajun Pizza
MagniFoods® Diced Ham, MagniFoods® Chicken Breast Strips, Premoro® Bias-Sliced Andouille Links, green peppers, onions, mozzarella and cheddar cheese on a layer of zesty pizza sauce; drizzled with Tabasco sauce.
Also try adding MagniFoods® Canadian-Style Bacon and Ham to your pizza, calzones, pasta dishes, sandwiches, appetizers, soups and your premium and signature menu items.
Start with our menu ideas; then add your inspiration to create signature recipes that keep your customers coming back for more.
New Menu Idea | Fried Onion Pizza
MagniFoods® Diced Ham, MagniFoods® Bacon Pieces, French fried onions and cheddar cheese on a thin layer of mayonnaise.
Also try adding MagniFoods® Canadian-Style Bacon and Ham to your pizza, calzones, pasta dishes, sandwiches, appetizers, soups and your premium and signature menu items.
Start with our menu ideas; then add your inspiration to create signature recipes that keep your customers coming back for more.