I use the diced as well. Do u weight the cheese too? Or just use the cups?
We spot-check cup weights on a digital scale to verify portioning is correct, maybe once a night.
Grande has weights listed for shred and diced right on the cups, and they are fairly close too.
We have a Hobart price calculating printing scale right on the line that we use for our bulk products that also is used for spot checking.
I feel way more comfortable using volumetric measurements than scaling each and every topping. Just need to make sure everyone is doing the same thing and interceding when they aren’t.
Ive been to way too many pizza places with consistency issues, it seems that nobody is doing the same thing, and customers start to ask “Whos doing pizza tonight?” and they will alter their order accordingly because of it. I do not want that to happen here, EVER!
They’ve got it down to within 1/10th of an ounce with measuring cups on cheese and measurable toppings such as olives and such, We use fresh sausage, and I can spot how close they are visually and make corrections on the fly. I can see what is in their hand, and ask that they hit the scale with it, many times they are within allowances and they get praised for doing it correctly
Pepperoni; They have a set number of slices to a pizza, and once I explained why they get counted, and average slices per ounce, and multiplied that out to annual usage, they understand it well enough when I show them increased costs and how that affects their random bonuses.
A few weeks back, My supplier came up short on diced cheese , so I got loaf cheese instead. I ran it through a meat grinder, scaled it in cups then weighed it out, we had to go up a cup size to meet our target weight.
After doing the math comparing extra labor cost and yields, to getting pre-diced, we stayed with diced. Less chance for losses due to human error.
