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
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!
GET INSPIRED
Other Waste-Saving Ideas
FIRST-IN-FIRST-OUT PROTOCOLS
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 CHECKS
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 BRADEN
SENIOR CULINARY MANAGER, GENERAL MILLS FOODSERVICE