Benefits of Fully Cooked Meats | Time Savings at the Make-Table
A timed test of pre-cooked vs. raw meat which showcases one of the key advantages of pre-cooked meat toppings – time savings at the make-table.
Timed Raw vs. Pre-Cooked Competition Video | Full Script
We’d like to demonstrate one of the key advantages of pre-cooked pizza toppings– speed at the make-table–by conducting a timed competition to top a pizza using pre-cooked vs. raw sausage.
Let’s get started, ready—set—go.
We are starting with two partially prepared pizzas—and have asked Jamie & Amy to simply add the meat. On your left, Amy is pinching 6 oz of raw sausage onto the pizza. While Jamie is topping her pizza with 4.5 oz of pre-cooked. Remember we need less pre-cooked because of the shrinkage of the raw sausage.
While we wait for Amy to finish; I’d like to remind you that it’s not just about speed, but also about quality; and fully cooked Hand-Pinched Style® toppings hold their own in side-by-side comparisons with raw on baked pizza – the look, bite and flavor all compare very favorably to the raw.
They are both done. The pre-cooked sausage topping took about 15 seconds; while the raw took 35. If you add an additional 20 seconds for proper handwashing, the raw required an extra 40 seconds per pizza. Better throughput means more pizzas and more to the bottom line. This can really add up over an evening.