The convenience of take and bake pizza is hard to argue. It’s simple for customers to grab-and-go when faced with hectic schedules, and for operators, par-baked crusts make prep a snap compared to scratch-making dough. However, par-baked crusts aren’t the only pre-made option for take-and-bake shops, delis, c-stores, and restaurants that offer take-and-bake pizzas.
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It’s no secret that the restaurant and foodservice industry is in the midst of a significant worker crisis — recent U.S. Bureau of Labor Statistics data pins the annual turnover rate at around 73%.
In the age of shrinking margins and growing competition, restaurant operators are getting more inventive about how to make a dollar stretch.
Food quality and consistency is a top priority for pizza restaurant and commercial kitchen operators, especially those with several locations or large volumes to manage. Par-baked crusts, like those from Alive & Kickin’ Pizza Crust, are the preferred solution among operators since they offer uniformity, easy prep and delicious variety.
Pizza is a universal favorite, but there’s no universal agreement on which style is “best.” Your customers each have their preferences, so a variety of pies on the menu is a must-have.
With $799 billion in U.S. sales last year alone, the restaurant industry is big business. Competition is fierce, and operators must capitalize on every advantage to remain profitable.
In an industry plagued by labor shortages and relentless competition, restaurant and foodservice operators often find themselves with shrinking margins and, as a result, profits. Protecting margins by doing more with less has gone from a smart business strategy to an everyday best practice, leaving many to consider how — or if — they can reverse course on this erosion of profitability.
For many pizzerias today, it’s not unusual for their scratch-made dough to be one of the cornerstones of their pizza recipe. As restaurant growth scales upwards, however, and operators are responsible for managing several locations, in-house dough making can put a strain on operations, and potentially jeopardize pizza crust consistency.
Dough balls are a go-to for delicious pizza crusts, but these innovative pre-made products are so much more! Chef Luke from Alive & Kickin’ Pizza Crust helps you rethink how to incorporate dough balls into your menu offerings with these fun, fast non-traditional uses.
Your pizzeria may be operating without any glitches, but does that mean it’s running efficiently? In light of the growing challenges operators are facing — labor shortages, higher costs, lower margins and stiffer competition — it may be an ideal time to assess what’s working and what isn’t, and make some changes to maximize profitability and customer satisfaction. Start with these five steps: