Bread is often the opening act of the dining experience. But what if the first thing your guests taste isn’t drama, but tragedy?
For Biaggi’s Ristorante Italiano, that wasn’t a risk they were willing to take.
Bread is the backbone of every bite
“We wanted a certain mouthfeel and flavor that would really resonate with guests,” Todd Hovenden, Founder and CEO of Biaggi’s Ristorante Italiano, said. “We wanted it toasted. We wanted a certain thickness. We had some very specific ideas.”
Companion set out to design the perfect bite to bring Biaggi’s Ristorante Italiano bruschetta program from concept to reality.
Shape
“We want to reduce bread waste when we cut the loaf into bruschetta slices,” said Hovenden. “We didn’t want a lot of crust scraps. Because when you’re using tens of thousands of loaves a year, that amount of waste can really drive up customer costs.”
Companion’s National Sales Director Tina Vass worked to develop a new loaf design that reduced unusable end pieces. The goal was to reduce the end taper. According to Vass, “We place the bread in a basket that contains a shape that maximizes yield.”
Biaggi’s Ristorante Italiano also designed custom bruschetta boards with built-in finger holds for guest convenience. Once they had the perfect setting, they needed the bread to fit the board. With Companion, they designed bread to fit their bruschetta board with a 2, 3 or 4-piece layout.
Thickness and structure
The bruschetta needed the right thickness and structure to achieve a perfect golden, crisp texture without being too hard or too soft.
The bruschetta needed to support everything from delicate smoked salmon to hearty roasted sirloin slices without losing its crunch or becoming soggy. “Our fermentation is a two-day process,” said Tina Vass, Companion’s national sales director. “You build not only the characteristics in the bread; you build up the structure in the bread. That’s why it doesn’t fall apart under pressure.”
A flexible platform for every flavor profile
Biaggi’s bruschetta program is constantly evolving. To keep up with the changes, they also needed a bread that would complement many different flavors.
“I’m a fiddler,” Hovenden said. “I wear my chefs out. We run a soup and bruschetta of the month; we started that not too long ago. The avocado toast tested so well in bruschetta of the month that we’re adding it to the menu.”
Companion developed a flavor profile that would be the perfect canvas for Biaggi’s Ristorante Italiano to continually develop and innovate new bruschetta recipes.
Where crunch meets craft
“We tasted probably dozens of options before landing on the one,” Hovenden said.
But their hard work paid off in a bruschetta that doesn’t just accompany the meal: it becomes the platform for something unforgettable.
“It smells like heaven, said Vass. “If you put it under your nose, you’ll want another slice.”
And customers agree — Biaggi’s now has eight different bruschetta options on the menu.
“We have everything from smoked salmon, to tomato, to mushrooms, to beef,” Hovenden said. “We also run a bruschetta of the month, so we have eight different options at the same time, all served on the same custom bread. Customers love it.”
Biaggi’s and Companion
For over a decade now, Biaggi’s has leaned on Companion’s expertise to maintain quality and innovate new menu items.
If you like what you’re reading, then you should definitely taste it.
With sixteen locations in eight states, there may be a Biaggi’s Ristorante Italiano near you.
“[Companion doesn’t] have ‘no’ in their vocabulary. It feels like a partnership more than anything.”
-Todd Hovenden, Founder, Biaggi’s Ristorante Italiano
Ready to rise?
Great bread isn’t just about ingredients; it’s about intention. Biaggi’s and Companion prove that when you take the time to craft a bread that fits the vision, the results speak for themselves.
If your restaurant is tired of settling for cookie-cutter solutions, it’s time to break free.
Contact Companion, and let’s start crafting a bread program that sets you apart.