Pizza as a Profit Center Bar-and-grill operators are increasingly treating pizza as more than a side-menu item—they're using premium cheese to build a signature offering that drives traffic and guest retention. Bacio Cheese, part of the Leprino Foods family, is positioning its Italian-style mozzarella as the key ingredient for transforming pizza into a destination category in full-service restaurants. According to a 2026 Bacio survey, 97% of U.S. consumers love or like pizza, and 88% report eating the same amount or more pizza compared to the previous year. "Guests are becoming more selective when dining out, so operators need a standout pizza program that creates a distinct reason to return," said Bobbi Laski, brand manager for Bacio. "A premium pizza program can be the differentiator operators need. Backed by deep pizza expertise, the Bacio team delivers actionable insights that help bar-and-grill operators compete with pizzerias, while remaining true to their established brand and menu offerings."

## Tommy's Tavern and Tap: A Proof Point Tommy's Tavern and Tap, a 19-location concept serving sushi, burgers, and tavern fare, has made coal-fired pizza a signature item by committing to premium ingredients. Executive Chef Chris Perrino credits the switch to Bacio with measurable operational gains. "When people eat our pizza and can't figure out how to replicate it, it has become part of the secret sauce of our business," Perrino said. "I went with Bacio because it's a quality cheese that makes a great pizza, consistently every time." The results speak to the ROI of ingredient investment: - Consistency across locations: Bacio's shredded cheese blends, paired with proprietary measuring cups, eliminated variation between restaurants.
- Guest satisfaction: Pizza complaints dropped from approximately 1.5 percent to just 0.25 percent after switching to Bacio.
- Off-premise durability: A slice held for twenty minutes after cooking still has optimal melt characteristics, critical as takeout volumes remain elevated.
- Inventory simplification: The same premium cheese is used in other menu items like spinach and artichoke dip.
- Direct economics: Perrino frames the math as spending a dollar on better ingredients to generate an extra eight dollars in guest retention and repeat visits.

Supporting the Operator Bacio offers the Gold Club Rewards program, which provides monthly cash-back rewards and access to customized marketing support. At Tommy's, those rewards funded a dedicated pizza specialist who trains staff across all 19 locations. "We used our rewards to hire our best pizza guy to travel restaurant to restaurant teaching our staff how to make pizza with Bacio," Perrino said. "Bacio understands what it takes to make great pizza, and they're committed to helping us invest in growing our brand." Operators can enroll through Bacio's website or via Performance Food Group distributors. Members gain access to a Marketing Store offering customized promotional and merchandising support.

Why It Matters

For bar-and-grill operators, pizza represents a high-margin category with proven guest demand.

Premium cheese is a relatively small incremental cost that directly improves product consistency, guest satisfaction, and off-premise performance—all critical factors in building repeat business and defending against takeout competitors.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors