Improve Profitability

In the competitive world of independent restaurants, staying smart about profit margins is not just useful, it’s critical. From portion control to a training checklist, this is where you, the independent operator, will find the tips you need to improve profitability to help you get and stay ahead of the competition.

How to Implement Portion Control

Teach your BOH staff practices to maintain portion control in your restaurant. Changes like adding portion charts and recipe memorization to employee training and creating a Master Recipe book make it easier to improve and maintain food costs.

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Here are some suggested cheese portions for your pies:
  6” PIE 8” PIE 10” PIE 12” PIE 14” PIE 16” PIE 18” PIE
LIGHT 1 oz. 1.5 oz. 2.5 oz. 4 oz. 5.75 oz. 7.25 oz. 7.5 oz.
STANDARD 1.25 oz. 2 oz. 3.25 oz. 6 oz. 7 oz. 10.5 oz. 12 oz.
HEAVY 1.75 oz. 2.75 oz. 4.5 oz. 7.5 oz. 9.25 oz. 14 oz. 15.5 oz.

Menu Price Increase Tips

Did you know?

Restaurants are generating four times more catering revenue than retailers. Technomic 2014

Pizza Makers Training Checklist

This checklist is designed to help you train your new employees on pizza making. Over the course of their training period, check off the items they have mastered to make sure nothing is overlooked. Training is complete when both the trainer and trainee sign the form to confirm all the information has been learned.

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Become a Grande 100-Percenter

Use 100% Grande Cheese on your pies to gain access to a library of proven business tools and resources that can help you drive your success.

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