Crunching the numbers around ingredients, yield, waste and labor may help you dial into the cost of making each dough ball in-house — and per-pie profitability — but with all of the other responsibilities of running a busy pizza operation, who has time for that?
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Your customers want fresh, flavorful pizza every time they purchase from your restaurant or shop. However, consistently meeting those expectations across multiple locations and training various staff members can be anything but simple.
This article was originally published in April 2016 and has been updated for 2018.
Scratch-made dough. There’s nothing like it — or is there? Pre-made dough balls offer the same quality, customized flavor profiles and performance as dough you mix on-site, but without the considerable time and labor commitment.
Scratch-made pizza dough may be a traditions-old pride point for your operation, or perhaps it’s a business decision to contain costs. You may even be doing it because you’ve bought into popular myths about pre-made dough balls or you want to control the process to minimize food safety issues.
Having multiple pizzeria locations is a vote of confidence in your brand. Customers want the pizza you’re offering so much they’re willing to support more than one location in the area, maybe even the same neighborhood.
Proofing pizza dough is a balancing act between time and temperature. Introduce too much or too little of either one as dough is rising, and you could end up with crusts that underperform or outright fail.
As the crust and dough experts, Alive & Kickin’ Pizza Crust is often consulted about proofing, so we decided to compile the most frequently asked questions, answers and best practices to help you perfect your proofing techniques.
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.
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.