Bacio Cheese is spearheading this shift, pushing bar-and-grill concepts to treat pizza as a core profit driver rather than an afterthought. The brand, which utilizes a "Kiss of Buffalo Milk" in its blend, emphasizes consistency and reheat performance—two factors critical for off-premise dining. Bobbi Laski, Bacio’s brand manager, notes that as diners grow more selective, restaurants require a distinct reason for customers to return.
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Why Bar-and-Grill Operators Are Betting on Premium Pizza Cheese
For bar-and-grill operators, the path to repeat business may sit on a pizza stone. With 97% of U.S. consumers reporting they enjoy pizza, many establishments are moving away from standard menu fare, instead leveraging premium ingredients to turn their pizza programs into signature destination items that drive loyalty.
Tommy’s Tavern and Tap offers a case study in this strategy. Executive Chef Chris Perrino moved his 19-location operation to Bacio, citing the need for a product that remains consistent across every kitchen. The results were quantifiable: pizza-related complaints plummeted from 1.5% to 0.25%, and the cheese’s durability allowed for high-quality takeout performance. Beyond the product, the brand utilizes a rewards program that funds operational improvements, such as hiring dedicated pizza specialists to train staff on technique and precision. For Perrino, the economics are simple: investing in quality components pays dividends in long-term guest retention.
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