MENU MAKEOVER The Cheese Edition

Mark “The Cheese Dude” Todd offers 8 tips for getting more impact—and profitability—from your cheese inventory.

BY TRACY MORIN

Most pizzerias stock mozzarella, the gold standard for irresistible slices and pies. But beyond that, which cheeses offer the most bang for their buck—and attract the most customer interest? Which varieties will work the hardest across the menu, shape-shifting to earn the title of “most versatile”? Where does an operator start when there’s a seemingly endless array of cheeses out there?

Mark “The Cheese Dude” Todd, who handles cheese education and promotion from his base in Monte Rio, California, has got you covered with a complete plan of attack.