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 Better Cheese Means Better Business

When pizza is your life and your livelihood, you really care about the cheese you use.

Hear why these operators insist on Grande.



"The big problem with a lot of other cheeses is, they burn."



"The reality is, if people want to eat the best, they will pay for it."

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?

4 to 10 percent of food purchased by a restaurant or foodservice operation is discarded before ever reaching a guest. LeanPath, 2016

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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What's a 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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