Ok, I need some more help guys. As I’ve mentioned in another thread, we’re getting new menus and I’m totally re-evaluating our perception, quality, image etc. I’m wondering what we should do with our sauce.
Heres the story… We’re using a long time family sauce recipe (a special blend of over 10 different fine herbs and spices) and we wanted to duplicate that for our customers. My dad has been using this one company for well over 20 years. Well, since it was for home use, he only bought it from the grocery store as he needed it, they only sold 15 oz cans.
Before we opened here, we contacted the company to see if they can make the same sauce in a restaurant size quantity. But they dont, so we were able to buy the 15 oz cans straight from the source (versus buying from a grocer) and we also got 3 other samples for their 10# pizza sauce. They weren’t exact products. They were good, but my dad could not stand the thought of changing the recipe.
I know I read somewhere, I think from The DD, saying that grocery store bought is different from restaurant grade sauce. Well I thought the same thing, but I compared ingredients and the 15 oz cans are almost identical to the #10 can samples. They are ALL (even the 15 oz cans) NATURAL with NO FILLERS. The only difference between them is the size of the can, the texture and taste. For whatever reasons (he said something about different lots and/or machinery for packaging), you can get the same EXACT product they put into the 15 oz cans into the #10 cans.
So yesterday, I made 3 batches of sauce with our blend of spices using the 3 new samples. Then I made 3 sausage pizzas with the different sauces and 1 with our current sauce. Out of the 5 people (all tested separately), everyone chose the same exact way… Our current sauce is better than the new 3. The second best was pretty good, just a little different.
One of the samples was fresh pack tomatoes, and it was chosen last by all 5 people. Go figure. But I still remind you, all sauces are all natural products with no fillers.
So what do we do? Do we go the fresh packed tomatoes cause thats the best route? The small 15 oz cans that we use now tastes the best but are costing us approx .02 more per ounce, which translates to approx .08 - .12 per pie. Not to mention the time consuming of opening 15 oz cans lol…
I’m torn. I was hoping someone could help with some suggestions, or tell me what the difference between fresh packed tomatoes and the sauce we’re using now that is all natural with no fillers.
Thanks guys.
Heres the story… We’re using a long time family sauce recipe (a special blend of over 10 different fine herbs and spices) and we wanted to duplicate that for our customers. My dad has been using this one company for well over 20 years. Well, since it was for home use, he only bought it from the grocery store as he needed it, they only sold 15 oz cans.
Before we opened here, we contacted the company to see if they can make the same sauce in a restaurant size quantity. But they dont, so we were able to buy the 15 oz cans straight from the source (versus buying from a grocer) and we also got 3 other samples for their 10# pizza sauce. They weren’t exact products. They were good, but my dad could not stand the thought of changing the recipe.
I know I read somewhere, I think from The DD, saying that grocery store bought is different from restaurant grade sauce. Well I thought the same thing, but I compared ingredients and the 15 oz cans are almost identical to the #10 can samples. They are ALL (even the 15 oz cans) NATURAL with NO FILLERS. The only difference between them is the size of the can, the texture and taste. For whatever reasons (he said something about different lots and/or machinery for packaging), you can get the same EXACT product they put into the 15 oz cans into the #10 cans.
So yesterday, I made 3 batches of sauce with our blend of spices using the 3 new samples. Then I made 3 sausage pizzas with the different sauces and 1 with our current sauce. Out of the 5 people (all tested separately), everyone chose the same exact way… Our current sauce is better than the new 3. The second best was pretty good, just a little different.
One of the samples was fresh pack tomatoes, and it was chosen last by all 5 people. Go figure. But I still remind you, all sauces are all natural products with no fillers.
So what do we do? Do we go the fresh packed tomatoes cause thats the best route? The small 15 oz cans that we use now tastes the best but are costing us approx .02 more per ounce, which translates to approx .08 - .12 per pie. Not to mention the time consuming of opening 15 oz cans lol…
I’m torn. I was hoping someone could help with some suggestions, or tell me what the difference between fresh packed tomatoes and the sauce we’re using now that is all natural with no fillers.
Thanks guys.
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