Should You Switch Your Flour? What Operators Are Actually Doing

The flour debate is here. New York just moved on potassium bromate. California already did it. And if you run a pizzeria, it's coming for you whether you're in those states or not. On this Takeout Tips Thursday solo episode, Tyrell Reed breaks down the bleached and bromated flour conversation from an operator's perspective. No science degree required. Just real talk about what this means inside your kitchen, your dough, your food cost, and your brand. Tyrell shares what he learned running 700...