Is managing labor costs a major challenge in your pizzeria or restaurant? If so, you are not alone as 64% of operators say it is.¹ Not only can Grande’s convenience forms improve back-of-house efficiency, but they can also ensure that your customers are getting a consistent product every time they order your pizza. Achieving both results is crucial for long-term success. Grande’s pre-shredded, diced and sliced products add value to your bottom line through:
- Reduced labor costs
- Improved food costs by eliminating cheese losses during prep
- Increased consistency compared to in-house prep and more!
Whether you are opening a new restaurant or looking for ways to streamline your back-of-house operations, how do you decide which ‘convenience’ option is best?
Ultimately, the form you select usually comes down to preference. But here are some things to consider for each:
Grande Shredded and Diced Cheeses
Whether you prefer shredded or diced cheese, they offer many of the same benefits. Grande’s shredded and diced cheeses are all natural and contain only simple ingredients traditionally used in the cheesemaking process – packaged without any anti-caking agents like starches or cellulose to ensure consistency in performance. These cheeses will melt evenly with a consistent yield, giving both Grande’s shredded and diced products a similar appearance once baked.
When comparing these two formats in raw form, shredded cheese is easier to grab with your hands and apply to the pizza, which makes it important to have portion control methods in place to help manage costs and consistency. While diced cheese isn’t as easy to grab with your hands, it works well with Grande’s portion control cups. In either form, if your standard practice is to “free-hand” the cheese, you run the risk of using more cheese than you need and creating an inconsistent experience for your customers. In this example, an excess of 1 oz. of cheese being used on a 16” pizza can add up to one case of Grande shredded or diced cheese each week!