COVID-19 hit the restaurant industry hard. Consecutive months of reported billion-dollar losses in sales — $30 billion in March, $50 billion in April, and $40 billion in May — translated to approximately 8 million restaurant workers being laid off.1
Now, as states continue to reopen and restaurants do the same, re-hires aren’t necessarily a given. Plus, the Center for Disease Control (CDC), Food and Drug Administration (FDA), and other agencies overseeing COVID-19 management have established rigorous sanitation standards that restaurants must comply with — and that employees need to learn and implement. Time becomes even more limited for pared-down teams. As a result, food and service quality can be compromised.
Maintaining your restaurant’s standards in light of those imposed by the coronavirus is a balancing act of maximizing your team’s productivity with high-quality products that streamline labor.
Warming Up to Frozen Dough Balls
Toppings and sauce are important, but the crust is the heart of a pizza — and in the hearts of pizza lovers. Recent polls show respondents ranking the crust as the best part of the pie.
Thick, thin, or somewhere in-between, get the crust right and loyal customers will follow. Alive & Kickin’ pre-made dough balls give you everything you need to make it happen:
- Quality: Premium ingredients go into every dough ball. We wouldn’t have it any other way. Each batch meets clean label specifications and are frozen immediately to maintain maximum freshness for up to 180 days
- Variety: The breadth of frozen dough balls ensures we have the ideal type for your application — you can even get custom dough balls based on a family recipe or specific flavor profile
- Consistency: Whether you have one location or multiple, how customers experience your pizza needs to be the same each time. Pre-made dough balls made from standard or custom recipes are developed to exacting standards for taste, texture, and performance
- Profitability: Frozen dough balls are so easy to handle and prep, using them is like putting money in your pocket — minimal required training and labor, no waste, and streamlined kitchen efficiencies
The already ongoing labor challenge in the industry is further complicated by COVID-19 as the effects of the pandemic are impacting the way operators staff and manage their restaurants. Making solid decisions about products that alleviate some of the burden on short staffs is essential, as is being sensitive to time management. Learn best practices in our guide, The Efficient Kitchen: Doing More With Fewer Employees. Click the button below for your copy now.
SOURCES
1National Restaurant Association, Coronavirus continues to devastate restaurant industry, new research finds, June 12, 2020
