Pinsa Recipes
Burns Night Romana Pizza
Recipe Overview Looking to add a tasty twist to your traditional Burns Night celebration? This Burns Night Romana pizza recipe is a memorable way to
20 January 2025
Ever been slammed in the kitchen, short on staff, and the orders just keep piling up? In the hospitality world, it can feel like swimming the Channel on a Monday morning in February, with Eeyore in the support boat.
In the bustling world of hospitality, chefs are constantly on the lookout for ways to streamline operations while maintaining top-notch quality.
Something very interesting is happening in the world of dough right now, and we have seen even Italian chefs making the change:
The use of ready-made pizza dough – high-end par-cooked pizza bases and other bread carrier solutions.
This innovative option not only simplifies kitchen operations but also enhances profitability. In this post, we’ll explore how ready-made pizza dough can be a game-changer for chefs in pubs, hotels, and restaurants.
It’s about keeping quality high, but without all the chaos.
Consistency and efficiency are two critical factors in any successful kitchen. However, achieving them can be challenging, especially during peak hours. The pressure to deliver high-quality dishes quickly can lead to inconsistencies, which ultimately affect customer satisfaction.
For chefs juggling multiple responsibilities, preparing pizza dough from scratch can be time-consuming and labour-intensive. It requires precise measurements, adequate fermentation time, and the right conditions to ensure a perfect rise. Deviations in any of these steps can result in sub-par meals, affecting the overall dining experience.
“But they cost me more!” I hear you cry. “There’s enough of my sort going bust under unsustainable costs as it is.”
Here’s why you need to wake up and smell the char:
Ready-made pizza dough offers a reliable solution to the consistency challenge. Each dough ball is crafted to the same specifications, ensuring that every pizza baked is of uniform quality. This consistency is vital for customer satisfaction and brand reputation.
By eliminating the need to make dough from scratch, chefs can significantly reduce preparation time. This allows kitchen staff to focus on other critical tasks, improving overall workflow and productivity. According to Restaurant Dive, enhancing operational efficiency is crucial, especially amidst current labour shortages in the industry.
With ready-made dough, chefs have the flexibility to prepare pizzas on demand, reducing waste from unused dough.
The flexibility of par-cooked options can be particularly beneficial in environments with fluctuating demand, such as pubs and hotels where customer volume can vary significantly.
Some raw dough options can be knocked back and used again on day 2, minimising waste.
Although ready-made dough may have a higher upfront cost compared to raw ingredients, the savings in labour and reduced waste often offset this. Moreover, with consistent quality, businesses can charge premium prices, increasing overall revenue.
The versatility of ready-made dough allows chefs to expand their menu offerings with minimal effort. From traditional pizzas to innovative flatbreads and calzones, the possibilities are endless. This variety can attract a broader customer base, boosting sales.
Many establishments have successfully integrated ready-made pizza dough into their operations with positive results. For instance, a local pub reported a 20% increase in pizza sales after switching to ready-made dough, thanks to improved consistency and quicker service times. Similarly, a hotel restaurant was able to reduce kitchen prep time by 30%, allowing them to serve more guests during peak hours.
Integrating ready-made dough into your kitchen is a straightforward process. Start by evaluating your current menu and identifying areas where ready-made dough can be incorporated. Consult with suppliers like Virtue Pizza for high-quality options tailored to your needs.
Ready-made pizza dough offers a practical solution for chefs seeking to enhance their kitchen’s efficiency and profitability.
First, par-cooked bases save you precious time. Time is money, always has been and even more so now that wages are higher than ever.
Save time and you create opportunity.
Your first opportunity is to improve your consistency. Consistency breeds loyalty with your paying customers.
Did you know that is can cost you at least 7x more to win a new customer than to keep an existing one? Maybe up to 30x ! if you factor in intangibles like referrals.
All of a sudden, we have come full circle back to costs again. Do those par-cooked pizza bases really cost you more…. ?
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