By now, the concept of a robust, inspired, and positive restaurant culture shouldn’t be a secret to you. If you are running a successful business, you already know that happy guests and employees lead to a healthier bottom line. So what does building and reinforcing a brand and a culture that customers respond to have to do with making your own cheese? Pretty much everything.
When a restaurant’s menu, marketing or social media reflects that the kitchen is going through the extra steps of making fresh cheeses such as farmer’s cheese, ricotta, mozzarella, burrata, and paneer in-house, that restaurant is making a statement about its culture and core values. The kitchen cares about the craft. They care about the ingredients. They care about an experience tailored for their customers. It’s clearly expressed by their willingness to do what has become counter intuitive these days by adding expense (due to the economy of scale in-house produced cheese isn’t always less expensive than what you can buy). So why would anyone do it amid rising food and labor costs? It goes back to your brand, the kind of restaurant you want to be, and ultimately the product you are bringing to market.