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Speed-scratch pizza streamlines foodservice, ensures consistency

Photograph: Shutterstock

More and more onsite dining programs are incorporating speed scratch ingredients into dishes—and for good reason. Using partially prepared items in combination with fresh ingredients enables foodservice operators to offer an endless array of unique, innovative dishes with minimal impact on time and labor in the kitchen. One might say it’s the best of both worlds.

Improved menus

Using speed-scratch products and ingredients can add key attributes to menu items that help drive purchasing decisions. For instance, freshness is a top five menu consideration in all non-commercial foodservice sectors, according to Technomic’s January 2018 Noncommercial 2022: Outlook and Opportunities presentation. That means that by starting with a base of a pre-proofed and partially topped pizza crust, operators can save time on prep while still being able to call out a pizza’s freshness on the menu, thanks to fresh ingredients that can be added to the pizza.

Speed-scratch cooking can add endless versatility. According to Technomic’s recent Flavor Consumer TrendReport, foodservice usage is higher among those who actively seek out new food items—so foodservice facilities that offer new items regularly are at an advantage.

Villa Prima® Pizza, a scratch-ready and partially topped product from Schwan’s Food Service, offers operators the opportunity to create unique pizzas. For instance, if a foodservice location’s patrons are clamoring for spicy options, global ingredients or unique toppings, those options can be menued easily just by adding toppings to a sheeted and already partially topped crust. In addition to ability to create a variety of pizzas, this product can be menued as pizza rolls, calzones and Stromboli with or without any additional ingredients. With a speed-scratch base, the sky’s the limit.

Operational efficiency

Beyond contributing to a unique and fresh menu, using speed-scratch ingredients will also improve operations in the back of house. By using a base that is already prepped and partially topped, operators can trim labor costs and food costs, too. Sheeted pizza crusts that come sauced and cheesed address a unique challenge: Sauce and cheese are the two most expensive ingredients of on a pizza, and they’re also the two ingredients that are most likely to be applied unevenly, resulting in an inconsistent end product and higher food costs.

By using pre-proofed, sheeted and partially topped made pizza, operators are able to save on labor costs, prep time while delivering consistent product customers love. 

Whether operators use pre-made stock as a base for soups, stir fry or a marinade; pre-cooked proteins as an entree or salad topping; or pre-proofed pizza crusts (sauced and cheesed or not), speed scratch ingredients save time and labor costs while enabling the operator to create pizzeria-quality pizza.

This post is sponsored by Schwan’s Food Service, Inc.

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