A new law makes portioning a priority—here’s how to get it right!

The Portion PadL and the new Portion PeeL offer easy, practical solutions for your pizza portioning problems




 

Big changes are happening in the pizza market.

Under a new federal law expected to take effect in May 2017, stores with 20 units or more must report a calorie count and nutritional information per pizza serving. “This change in legislation will affect everybody,” says Portion PadL CEO Greg Getzinger. “Consumers, including the independent operator’s customers, will start asking for the nutritional information for their slices of pizza.” To get an accurate representation on a per-slice basis, slices must be cut exactly equally to represent the advertised calories and nutritional content—something most pizzerias aren’t used to doing.

 

Why Is Accuracy So Important? 

False advertising lawsuits due to improper portioning are costing popular chains like Subway and Starbucks time, money and their reputation. Subway recently settled a class action lawsuit for a little over half a million dollars (excluding legal fees) when a customer posted a picture of a foot-long sandwich measuring slightly less on social media. Starbucks is involved in a similar lawsuit over serving less coffee than what’s advertised on the menu.  

Getting portions right from the start will not only help you avoid costly litigation and damage to your reputation, it will give consistency to your pizza and accuracy in your nutritional information, which your customers can rely on each time. 

 

Perfect Portions From Start to Finish

The Portion PadL and the new Portion PeeL offer easy, practical solutions before and after the pizza goes in the oven. The Portion PeeL is a wooden pizza peel with laser-etched measuring circles to show the pizza maker exactly how large to make the pizza. This product is compliant with Health Department standards, unlike making markings on the peel with ink.  

Even new employees can cut perfect slices with the Portion PadL. The cutting board is custom-made. The material is NSF- and FDA-approved and features grooves in the board, which guide the pizza cutter into equal slices every time. When using the Portion PadL, pizza-by-the-slice operators can expect to get a full return on their investment in about three weeks, saving money by reducing smaller, unsold slices that normally get thrown away. 

The Portion PadL and the Portion PeeL are two great products that can save your company from legal and non-compliance battles over mislabeling and deliver your customer a more consistent product, tailored to your pizza’s specifications. Contact them at greg@portionpadl.com or visit their website at www.portionpadl.com.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: North American Pizza & Culinary Academy Opens in Chicago

Made to Order: Tips for Online Ordering

Want to boost your online ordering sales? Use these 6 tips from experts to attract—and retain—today’s web-obsessed customers.

8 Tips for Better Video

Creating great video content doesn’t have to be expensive. Here’s how to do it right on a shoestring budget.

Precinct Pizza: Super Troopers

As a Domino’s franchisee, ex-NYC paramedic Rick Drury didn’t always go by the book. Now he makes his own rules at the wildly successful Precinct Pizza in Tampa.

The Possibilities of Pasta

Get creative with flavor combos, menuing and marketing to create a pasta menu that soars beyond the standard favorites.

New York State of Mind

It’s the pizza that looks the most like, well, pizza. Here’s the story behind America’s oldest and most familiar pizza style.

Caputo Americana Grandma Pie

Orlando Foods puts a spin on a homemade classic with Americana flour and crushed tomato

Art of Marketing-August 2018

Looking for more marketing ideas and insights? PMQ has you covered!

Getting a Better Bake With Air Impingement Ovens

If your pizzas aren’t coming out right, here’s how to put your “finger” on the problem.

Chef's Corner - Laura Meyer

One of the industry’s most acclaimed pizzaioli shares a recipe that’s layered with salty, sweet, smoky and spicy flavors.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags