Abstract: A food product is prepared by completely baking a base and spreading a separately sautéed topping mixture thereover just prior to serving. The base or “crust” includes a bread dough on which oil is drizzled and cheese fragments are spread prior to baking to a preparation completion point. Concurrent with baking of the base, a topping mixture is sautéed, preferably timed to be completed at the same time as the base is fully baked, and is spread on the completely baked base. After optionally being garnished, the resulting food product is promptly served.

Abstract: An apparatus includes at least one memory configured to store information identifying performances of multiple restaurants associated with an incubator project. The apparatus also includes at least one processor configured to correlate the performances of the restaurants over time to identify when one restaurant's performance is dependent upon one or more other restaurants' performances. The at least one processor could be configured to correlate the performances of the restaurants by correlating peak customer visits to the restaurants over time. The at least one processor could also be configured to correlate the peak customer visits to identify whether a specified one of the restaurants is visited more frequently when others of the restaurants are busier.

Abstract: An apparatus includes at least one memory configured to store information identifying performances of multiple restaurants associated with an incubator project. The apparatus also includes at least one processor configured to correlate the performances of the restaurants over time to identify when one restaurant's performance is dependent upon one or more other restaurants' performances. The at least one processor could be configured to correlate the performances of the restaurants by correlating peak customer visits to the restaurants over time. The at least one processor could also be configured to correlate the peak customer visits to identify whether a specified one of the restaurants is visited more frequently when others of the restaurants are busier.

Abstract: An apparatus includes a press configured to compress at least a portion of a food item to deform the food item and form a flattened food product. The press includes a movable portion and a lift arm pivotally attached to the movable portion, where the lift arm is configured to raise or lower the movable portion. The movable portion includes a punch projecting from the movable portion. The punch is configured, when the movable portion is moved by the lift arm, to reshape the food item such that the flattened food product has at least a flattened central portion.

Abstract: An apparatus includes a press configured to compress at least a portion of a food item to deform the food item and form a flattened food product. The press includes a movable portion and a lift arm pivotally attached to the movable portion, where the lift arm is configured to raise or lower the movable portion. The movable portion includes a punch projecting from the movable portion. The punch is configured, when the movable portion is moved by the lift arm, to reshape the food item such that the flattened food product has at least a flattened central portion.

Abstract: An apparatus includes at least one memory configured to store information identifying performances of multiple restaurants associated with an incubator project. The apparatus also includes at least one processor configured to correlate the performances of the restaurants over time to identify when one restaurant's performance is dependent upon one or more other restaurants' performances. The at least one processor could be configured to correlate the performances of the restaurants by correlating peak customer visits to the restaurants over time. The at least one processor could also be configured to correlate the peak customer visits to identify whether a specified one of the restaurants is visited more frequently when others of the restaurants are busier.

Abstract: A rotisserie for use in cooking meat on a spit. The spit is releasably coupled to a spit retainer which is rotatably mounted on a central post. A drive mechanism is mounted on the spit retainer and imparts rotational motion thereto. The central post is pivotally mounted whereby the spit can be rotated between a first position in which the meat can be removed from the spit and a second position in which the spit is in a cooking position.