DRESSING AND SAUCE OUT OF THE KITCHEN

SITUATION                                                                                                                                                                                     A large full-service pizza restaurant chain wanted to get the production or their sauce and dressing out of their kitchens.

PROBLEM                                                                                                                                                                            Making sauces and dressing in a restaurant kitchen takes up space, can be more costly and consistency varies between units.

SOLUTION   We worked to develop industrial recipes that were acceptable in taste and performance and manufactured on a large scale.

BENEFITS                                                                                                                                                                                             The restaurant saved space and money on their dressings and sauces. The products were also consistent throughout the system.

For more information, contact David Foerstner at (323) 772-6269 or [email protected].