How we manage our product can affect both our customer's health and their perception of our business.
A.R.T.
ART stands for Air Circulation, Rotation and Temperature. These are important to know so you can achieve and maintain great product quality.
FIFO Best Practices
It is recommended to use "Use First" and "Expires Today" labels to assist with proper rotation while using the FIFO method.
Shelf Life Guides
Use the most recent Shelf Life Guides to determine proper Unopened, Opened and In-Use expiration dates. Shelf Life Guides (updated 09.2024)
Opening Checklist
By utilizing the Opening checklist system that we have in place, you will ensure proper product and dough management for every customer, prior to the store being open.
This list checks for no expired products, proper shelf life, dough management, and proper temperatures.
Cut Tests
Performing regular cut tests are a great way to ensure customers are receiving great pizzas and that your Team Members are properly trained.
Check out the video below on how to preform a cut test.
Training Videos
2:05
2:13
1:49
0:15
0:54
0:54
1:18
0:59
2:47
1:22
0:59
0:34
0:30
1:12
0:33
0:33
0:58
0:30
1:18
0:29
1:29
0:58
0:35
2:28
3:16
1:03
5:31
4:53
Documents
/w=1920,quality=90,fit=scale-down)
