Chuck E. Cheese tweaks ingredients to cut costs

May 7th, 2008, 12:00 pm · 4 Comments · posted by Nancy Luna, Staff Writer

Chuck E. Cheese spreading cheese thinner Food prices are hurting restaurants so much, many are changing recipes to include cheaper ingredients — including Chuck E. Cheese.

In a recent Associated Press report, the pizza chain said it began using a “reformulated” pizza cheese at its 490 locations to help cut costs. The chain has seven locations in Orange County.

Wholesale food prices were up a whopping 7.6 percent last year, the biggest hike in three decades, according to the National Restaurant Association. That’s the result of a surge in basic restaurant ingredients — wheat, corn, rice and dairy products. As a result of soaring cheese prices, Chuck E. Cheese began using a “high-moisture mozzarella blend.”

The “cheesier” ingredient apparently spreads better and allows the chain to use less cheese on some pizzas.

Hmm. What’s next? Less pizza sauce, or super thin pizza crust to save on wheat flour?

Do you think your local restaurant is skimping on ingredients? If so, write in and let us know.

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Lil Jon says:

May 7, 2008 at 11:51 pm

Chuck E. Cheese to introduce rat droppings as new low cost alternative to sausage.

Post Reply

Fred says:

May 8, 2008 at 9:57 am

Y’know, this food-cost increase thing might not be too bad for the nation’s waistlines. If they can get less cheese to spread across more pizza, I’m sure they could make a diet version that REALLY stretched it out thinly. Think about the reduction in calories!

I’ll bet you someone will try to capitalize on this and offer “reduced calorie” versions of their items…

Troy says:

May 8, 2008 at 11:50 am

You mean it’s possible to make Chuck E. Cheese pizza with even cheaper ingredients and make it taste even worse? This truly is an age of miracles!

CUSD mom says:

May 9, 2008 at 10:59 am

Some may disagree, but CEC pizza is actually very tasty. I think they sweeten the dough so the kids like it better. Hopefully less cheese won’t make much of a difference, and I’m all for the (even slightly) less fattening result.