Why Bar-and-Grill Operators Are Betting on Premium Pizza Cheese

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.

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.