ReThinking Scratch

August 17th, 2022
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ReThinking Scratch, foodservice operator chef takes Pillsbury™ Freezer-to-Oven Croissants out of oven

Part of what makes scratch cooking so appealing is the idea the item was crafted by hand, from time-honored recipes and traditions. However, with today’s labor shortages, supply chain issues and razor-thin margins, scratch recipes don’t fit within the reality some operators are facing. It’s worth examining choices that bring the wholesomeness, taste and quality of scratch with much more simplicity and ease.

Get to Know Your Freezer-to-Oven Choices

Brands like Pillsbury™ have a heritage built on quality, craft and dependability. With consistency and value being extremely important to today’s customers, now’s the time to take a closer look at the benefits of freezer-to-oven items. These products deliver:
  • Consistent size and shape
  • Minimal training required
  • Speed-to-plate which helps turn tables
  • Reduced waste — bake only what you need
Bake in Advance Program logo with muffins

Pillsbury™ Bake in Advance Program

The General Mills culinary team created the Pillsbury™ Bake in Advance Program to help operators address labor challenges and maximize revenue. It demonstrates how to batch bake Pillsbury™ Frozen Baked Goods in advance, freeze and then thaw as needed. This strategy allows you to:
  • Work with all labor skill levels
  • Make the products you need weeks in advance — efficiently using your staff
  • Bake anytime, including off-peak hours
  • Freeze and thaw without compromising product quality
  • Thaw and use only what you need to help save costs and minimize waste
Check out the execution guide, tips, recipe ideas and more!


Other Waste-Saving Ideas

garbage can symbol

It’s always a good idea to make sure your staff is doing all they can to ensure items closest to their expiration date are used first.

garbage can symbol

It’s not the most glamorous task, but taking stock of what’s being wasted offers powerful insights into simple changes you can make.

“Your back-of-house staff is invaluable in ensuring you’re not creating unnecessary waste. Look for ways to engage and empower them so they’re true partners in reducing costs. For instance, when you do a garbage can check, let them know what you find, and explain ways they can help. If they feel invested in the success of the operation, they will simply perform better.”

Chef Michael