Station at a Time - Basil & Thyme Guide

SETTING THE STAGE

Welcome to Basil & Thyme! Born from a passion for authentic Italian cuisine, this concept marries the comfort and familiarity of classic Italian dishes with the excitement of artisanal creativity. From handcrafted pizzas to sumptuous pasta bakes, strombolis, calzones, and delicious sides and desserts, each item on our menu is a testament to the flavors and craftsmanship of Italy’s culinary heritage.

Our guests crave the comfort of their favorite local Italian eateries, and our focus on high-quality, simple ingredients and an unwavering commitment to freshness ensures that every dish we serve not only nourishes the body, but also the soul.

Join us in bringing our guests a slice of Italy, providing comfort and joy through food.

DID YOU KNOW?

Daily Dose of Yum!

On average, Americans consume three slices of pizza a month.

Not Your Average Pizza

Quick service concepts and local hot spots have elevated the American pizza palate. Guests increasingly prefer smaller artisan-style pizzas, classic regional pies, Detroit-style, and Neapolitan over the traditional round pie.

Increase Profits

A skillfully-managed Italian station can change seasonally and daily by including a combination of classic and artisan pies, calzones, strombolis, hot baked cookies, and limited time offers.

CHEF’S NOTES KEEP IT FRESH

Doing a few things exceptionally well far outweighs doing a bunch of things just okay. We choose quality over quantity every time.

• Feature local and seasonal produce whenever possible.

• Crushed red pepper, Italian seasoning, and parmesan should be available in shakers.

• Chefs should add regional and guest favorites to their menus.

• Use LTOs as a way to keep your menu fresh.

NEVER SACRIFICE QUALITY

Ingredients define flavor: The right mix of ingredients will elevate your station and enrich the guest experience.

We always:

• offer a vegetarian option

• use fresh sheeted or house-made dough

• offer a side salad

• batch cook pizza

We never:

• hold pizza for more than 30 minutes

• top a pizza with frozen vegetables

• serve frozen pizza

• use canned mushrooms or pizza sauce

• use par-baked pizza dough

STATION STANDARDS

STATION INGREDIENTS

Keep it fresh and seasonal. The ingredients outlined below should serve as a jumping off point for building your pizza station. Customize your menu mix to make the most of your account’s specific station layout and regional preferences.

DOUGHS

7” sheeted dough

16” sheeted dough

7 oz. dough ball

19 oz. dough ball

cauliflower crust

house-made dough

TOPPINGS

artichokes

arugula

basil

black olives

garlic green bell peppers

jalapeños

mama’s blessing

mushrooms

oregano

pineapple red onion

PROTEINS SAUCES

bacon

chorizo

grilled chicken

ham

house-made meatballs

pepperoni

plant-based sausage

prosciutto

salami sausage

FINISHES

balsamic glaze

buffalo sauce

chili crisp

garlic oil hot honey

roasted peppers

roma tomatoes

spinach

sweet hot peppers

CHEESES

STATION STANDARDS

SIGNATURE RECIPES

Tradition meets innovation at our signature Italian station, Basil & Thyme. This menu features a selection of proven favorites. As you build your menu, aim for a variety of flavor profiles to appeal to the tastes of all our guests.

PIZZA BY THE SLICE

blancov

carnivore

farm truck v

gold standard cheesev

green machinev

margherita v

roasted vegetable v

spinach & bacon alfredo

ultimate pepperoni

CALZONES + STROMBOLIS

calzones

meatball

pepperoni

sausage & pepper

spinach & artichoke v wild mushroomv

HAND-STRETCHED PIZZAS

bbq chicken

buffalo chicken

carnivore

cauliflower farm truck v

cauliflower pep

cheesy cauliflower v

farm truck v

formaggio sicilianv

gold standard cheesev

kitchen sink sicilian

margheritav

mean green sicilian v the gardenv

ultimate pepperoni

PASTA BAKES

baked ravioli bolognese

cheesy chicken & broccoli alfredo bake

kale & mushroom

ravioli bake

meaty marinara bake

mediterranean chicken & veggie bake

shrimp, tomato & herb bake

ADD-ONS

strombolis

margheritav

meat lovers’

meatball

pepperoni

spinach & artichoke v three cheesev

balsamic side salad v

cheesy garlic bread v cinnamon sticks v

dessert pizza v

hand pie v

pepperoni rolls

seasonal cookiev

tortellini antipasto salad

STATION STANDARDS

MINIMUM STANDARDS

To offer your guests variety, the following minimum items should be followed at your Basil & Thyme station.

hand-stretched pizzas (min 2)

cheese or vegetable pepperoni

small account

optional: specialty feature (min 1)

stromboli, calzone, or pasta bake add-on (min 1)

THE LAYOUT

hand-stretched pizzas (min 3)

cheese, vegetable, or pepperoni

large account

optional: specialty feature (min 2)

stromboli, calzone, or pasta bake add-on (min 2)

Station setup is more of an art than a science as each space is different. Customize your setup based on the size, space, and staffing model specific to your account, keeping in mind that clean, wellpresented food speaks for itself.

pepperoni rolls

labeled shakers

cheesy breadsticks

STATION STANDARDS

THE DOUGH

For operators looking to take their station to the next level, we recommend the fresh dough program. While it may take a few extra steps, guests will assuredly notice the difference!

Crafting the perfect pizza isn’t just about the toppings; it all starts with the dough. Whether you’re aiming for a crispy thin crust or a chewy Neapolitan-style, selecting the right type of dough is paramount to the success of your pizza program.

CHOOSING THE RIGHT PRODUCT

Considerations such as labor challenges, the skill level of your cooks, access to space and equipment, and even wellness constraints must be taken into account when

16” Sheeted Dough convenience

by the slice standard

Fresh Made superior taste / experience equipment / space requirements

7” Sheeted Dough convenience artisan personal pizza standard

Cauliflower Crust wellness allergy friendly

19 oz. Dough Ball semi-convenience elevated experience spec for whole pies

CHEF’S TIPS

• MY PIZZA IS SOGGY. The pizza has too much moisture—there may be too much sauce if the vegetables weren’t drained.

• MY PIZZA ISN’T GETTING BROWN OR CRISPY. The dough has not aged enough or the baking procedure is off—let the dough age for at least 24 hours. Bake on a screen or perforated pan for better heat circulation.

• I HAVE EXTRA PIZZA DOUGH THAWED. Dough can be held refrigerated for up to 72 hours. Do not refreeze thawed dough; place in the refrigerator and use it first the next day.

• MY DOUGH DRIED OUT DURING THAWING. Be certain that the dough is completely covered and airtight while thawing. Dried out dough will usually recover when sprayed with water and allowed to rehydrate.

STATION STANDARDS

16” SHEETED DOUGH

Freshness and quality are the cornerstones of exceptional pizza. Gone are the days of serving our guests pizzas made from freezer-to-oven dough. By embracing a few additional steps and meticulous attention to detail, we can dramatically elevate the final product. This commitment transforms every slice into an unforgettable experience, setting a new standard for what pizza can be. Let’s dig in!

1 2 3

Keep dough frozen until ready to use. Line sheet pan with parchment paper and spray. Spray both sides of the papers provided and place over dough piece. Repeat process up to 5 high. Store on a completely covered storage rack and cool for 24 to 72 hours.

To transfer dough to sprayed pizza pan or screen, slide hand under the piece of parchment paper until reaching the center. Place pan or screen over dough and invert. Remove the parchment.

Remove dough from cooler and allow it to reach room temperature and double in size. (approx. 60 to 90 minutes)

Place individual dough sheets on a clean work surface and dock all over to prevent blistering when baking.

Add sauce, cheese, and toppings. Bake according to directions or until desired crust color is achieved and cheese is melted. Forced

Remove pizza from the oven and allow to sit at room temperature for 3 to 5 minutes before slicing and serving.

FOOD FOR THOUGHT

KEEP IT FRESH

Keep your product fresh and properly rotated! No product should sit more than 30 minutes!

KICK IT UP!

When’s the last time you offered a different variety of pizza? Neapolitan, New York-style, Detroit Deep Dish, Sicilian … there are countless variations of pizza around the world, each with its own unique style and flavor profile. Take your guests on a global pizza exploration!

UPSELL

Upselling is a crucial strategy for your pizza program—not only does it enhance your guest experience, but it also increases the overall profitability of the station. By encouraging your guests to add a salad or warm and delicious cookie, Basil & Thyme becomes a one-stop-shop!

WELLNESS

NEED INSPIRATION?

Wellness and pizza don’t always go hand in hand, but there are simple ways to highlight wellness at your Basil & Thyme station. Feature local and seasonal produce whenever possible; always serve a minimum of one vegetable pizza; and consider offering roasted vegetables as a side option. Whole wheat dough is also available as a wellness base and can be purchased through the MOG.

ACCESSING YOUR OPTIONS

Utilize the dropdown feature within the MenuWorks menu cycle to see all available options within each category to maximize variety and seasonality.

Pop-up Brands and limited time offers can be found on MyCompass along with corresponding print/digital marketing, social media, email communications, and MenuWorks recipe numbers.

POP-UP BRANDS

Pop-up Brands provide an opportunity to break the monotony and offer fresh branded experiences. Each brand is on-trend and ready to execute!

LIMITED TIME OFFERS

Unlock the potential of your pizza station by featuring a limited time offer. Whether as a signature feature or a seasonal refresh, LTOs are the perfect way to WOW your guests!

Select an LTO that is in season to maximize freshness, appearance, and flavor.

Advertise the promotion at least one week in advance using all available communication outlets.

Utilize all of the available marketing throughout your café to optimize awareness and drive participation.

MAKE YOUR MARK

SIGNAGE STANDARDS

Our business is not a one-size-fits-all model, and with this in mind, we’ve created variations within our approved station signage standards to accommodate business needs.

Pricing Template

• Individual pricing templates should be utilized when item pricing is significantly varied between items.

• Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.

Station Identifier

Attach the station header to the top left side of the menu board. If you are unable to re-brand your station (existing permanent signage is in place), remove the clip and utilize the other components of the program.

Rotational Features

Highlight seasonal and limited time offers to drive excitement and variety with rotational features.

COUNTERTOP SIGNAGE GUIDELINES

Ensure all signage is clean and all components are set straight in the fixture base.

Do not write on the signage template for any reason. If you run out of an item, utilize the “So Good It’s Gone” cling from the Everyday Essentials package. If you need to rework your menu or pricing, order a new sign through the ordering site.

Store additional rotational feature tiles in the provided storage organizer.

MAKE YOUR MARK

DIGITAL SIGNAGE STANDARDS

Horizontal + Vertical Menus

Digital menu templates are available in both horizontal and vertical formats. Individual templates should be utilized when item pricing is significantly varied between items.

Vertical Menu

Station Identifier

The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.

DIGITAL SIGNAGE GUIDELINES

Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.

Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates reach out to Healthcare Marketing for support.

MAKE YOUR MARK

SUPPLEMENTAL SIGNAGE

Editable Daily Feature

Utilize this editable 5.5” x 8.5” template to highlight additional features outside of your rotational tiles. This is a great solution to call out a signature recipe or seasonal add-on. Pricing is editable or can be removed to accommodate weigh and pay.

Station Identifier - Circular Blade Sign

Enhance the modern aesthetic of the café and take the guesswork out by utilizing overhead blade signs to denote location.

Station Identifier - Dimensional Acrylic

Do you have low ceilings or prefer a minimalist look? The sleek dimensional acrylic backer is the perfect solution for you!

READY TO ORDER?

Station Identifiers can be ordered here on MyCompass.

Utilize the smallwares ordering guide for current offerings and spec information.

MERCHANDISING STANDARDS

Appearance matters. Our new smallwares program features sleek, modern vessels that will elevate the look of your pizza station and help ingredients pop. When budget allows, you should be using this program for your Basil & Thyme. If you aren’t able to purchase new at this time, ensure that existing pans are matching, clean, free from damage, and the right size/fit for your space.

12”

16”

16”

12”

Shakers

6 oz. dial top

6 oz. perforated cheese

6 oz. slotted spice

Aluminum Pizza Peel 12” x 14” x 26”

12” x 14” x 35.5”

Wood Pizza Peel

8” x 29.5” x 36”

16” x 29.5” x 36”

18” x 29.5” x 36”

Deep Dish Pan 10” x 14” x 2.5”

Pizza Pan 12” x 12” x 3/8” 16” x 16” x 3/8”

Pizza Screen

x 12” x ½”

x 16” x ½”

Dough Docker Pizza Server 6” x 5”

Pizza Slicer 4” Pizza Rocker 20”

Pizza Display PanCast Aluminum

x 16” x ½”

x 12” x ½”

Pizza Display PanAluminum 16” x 16” x ½”

12” x 12” x ½”

LEVEL UP!

PACKAGING STANDARDS

Packaging is the first touch point with our guests and provides an opportunity to convey our brand’s essence and commitment to quality. For the guest, it’s not just a container, but a part of their everyday convenience and lifestyle. Utilize the packaging managed ordering guide for current offerings and spec information.

Pasta Bake

w. Board Lid 7“

Pizza Slice 9.5” x 10” x 1.75”

Whole Pizza

White Corrugated 16” x 16” x 2”

Personal Pizza White Corrugated 12” x 12” x 2”

8 oz. Plastic Tear Strip Container

2 oz. Souffle Cup w. Lid

Are you following proper signage standards? Is your pricing clearly displayed?

Are condiments and glass dry topping shakers neatly labeled and displayed?

Are you using approved doughs?

5

6

Are you using crushed tomato sauce?

Are you dusting the pizza with a generous coating of mama’s blessing?

Are you discarding product after 30 minutes?

Are you offering a Pop-up Brand or LTO at least once a week?

Are you advertising promotions at least a week in advance through all communication outlets?