Jeff Moogk is the chief company chef for Sammy’s Woodfi pink Pizza. Whereas menu growth at Sammy’s is only one of his duties, Moogk additionally oversees culinary operations at mum or dad firm Ladeki Restaurant Group’s high quality 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 high quality 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 loads bigger, however the means behind the idea stays the identical, and that’s to place out the very best product you can and please as many individuals as you possibly can.
Q. This isn’t simply your common pizzeria. You supply some non-traditional menu objects corresponding to a Kobe beef chili dish and a white tuna and spinach salad. How effectively do these work in a pizzeria ambiance?
A. They’re acquired very effectively. We at all times attempt to transfer ahead, innovate new objects and put new objects on the menu to maintain our common prospects and wanting to return again. And, these first timers will at all times have a big selection to select from.
Q. Is it tough for Sammy’s to compete in markets which are know for culinary range and excellence, corresponding to Las Vegas?
A. We do fairly effectively in Las Vegas. We’ve gained many awards so far as (having) the most effective salad on the town voted by all the residents, the most effective 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 effectively are they promoting?
A. These are doing nice! It’s a standard model with primary components, all recent components, and so they’re promoting effectively.
Q. As the corporate grows, how tough 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 intensive coaching (course of) and tips in high quality management to essentially, actually maintain the consistency the place it must be. That’s the largest problem of any multi-unit restaurant. That’s one thing that we face on daily basis. We attempt to maintain the give attention to it on daily basis.
