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SETTING THE STAGE

Welcome to Basil & Thyme—our take on classic Italian comfort with a fresh, modern twist. This station serves up handcrafted pizzas, baked pastas, strombolis, calzones, and sides that hit all the right notes. Every dish is made with simple, high-quality ingredients and a whole lot of flavor.

Guests love Basil & Thyme for its familiar, feel-good food. It’s all about delivering big taste, fast service, and the kind of comfort that keeps people coming back.

Bring a slice of Italy to your café and serve up something everyone will crave.

DID YOU KNOW?

Pizza Power

The average American eats three slices of pizza a month—no wonder it’s a café favorite!

More Than Just a Slice

Today’s guests are all about bold, artisan-style pizzas and regional favorites like Detroit and Neapolitan. They’re looking for more than just your standard round pie.

Revenue Drivers

A well-run Italian station can boost sales with a mix of classic and artisan pizzas, calzones, strombolis, freshbaked cookies, and rotating LTOs.

CHEF’S NOTES

KEEP IT FRESH

Doing a few things exceptionally well far outweighs doing a bunch of things just okay. We choose quality over quantity every time.

• Feature local and seasonal produce whenever possible.

• Crushed red pepper, Italian seasoning, and parmesan should be available in shakers.

• Chefs should add regional and guest favorites to their menus.

• Use LTOs as a way to keep your menu fresh.

NEVER SACRIFICE

QUALITY

Ingredients define flavor: The right mix of ingredients will elevate your station and enrich the guest experience.

We always:

• offer a vegetarian option

• use fresh sheeted or house-made dough

• offer an upsell

• batch cook pizza

We never:

• hold pizza for more than 30 minutes

• top a pizza with frozen vegetables

• serve frozen pizza

• use canned mushrooms or pizza sauce

• use par-baked pizza dough

STATION STANDARDS

STATION INGREDIENTS

Keep it fresh and seasonal. The ingredients outlined below should serve as a jumping off point for building your pizza station. Customize your menu mix to make the most of your account’s specific station layout and regional preferences.

DOUGHS

7” sheeted dough

16” sheeted dough

7 oz. dough ball

19 oz. dough ball

cauliflower crust

focaccia

house-made dough

PROTEINS

bacon

chorizo

grilled chicken ham

TOPPINGS

artichokes arugula basil black olives

garlic green bell peppers

jalapeños

mama’s blessing mushrooms oregano pineapple red onion

SAUCES

house-made meatballs pepperoni plant-based sausage prosciutto salami sausage

FINISHES

balsamic glaze

buffalo sauce

chili crisp garlic oil hot honey

roasted peppers roma tomatoes

spinach sweet hot peppers

CHEESES

STATION STANDARDS

SIGNATURE RECIPES

Tradition meets innovation at our signature Italian station, Basil & Thyme. This menu features a selection of proven favorites. As you build your menu, aim for a variety of flavor profiles to appeal to the tastes of all our guests.

PIZZA BY THE SLICE

blancav

carnivore

cheeseburger

classic cheesev

diablov

farm truck v green machinev

margherita v

red curry chicken & peanut

roasted veggiev

spinach & bacon alfredo

ultimate pepperoni

ultimate sausage

CALZONES

broccoli & cheesev

meatball pepperoni sausage & pepper spinach & artichoke v wild mushroomv

STROMBOLIS

margheritav

meat lovers

meatball pepperoni spinach & artichoke v three cheesev

ARTISAN PIZZAS

bbq chicken

buffalo chicken

cauliflower farm truck v

cauliflower pep

cheesy cauliflower v

classic cheesev

farm truck v

formaggio sicilianv

kitchen sink sicilian

margheritav

mean green sicilian v meat lovers

the gardenv

ultimate pepperoni

PASTA BAKES

cheesy chicken alfredo bake

chicken & broccoli alfredo bake

kale & mushroom ravioli bake

SIDES

banana & nutella pizza

cheesy garlic bread v chocolate chip cookiev

meaty marinara bake

mediterranean chicken & veggie bake

shrimp, tomato & herb bake

cinnamon sticks v garlic knotsv

italian chopped saladv

pepperoni rolls

tortellini antipasto salad

STATION STANDARDS

DAILY FEATURES

PIZZA BY THE SLICE

cholula bbq chicken

hot honey pepperoni

kale & egg

breakfast naanv

mexican street cornv

old world pepperoni

ARTISAN PIZZAS

detroit style cheesev

detroit style meat lovers

detroit style pepperoni

detroit style veggiev

mushroom & meatball

the big cheesev

philly cheesesteak

sweet heat whitev

tomato piev

white mushroom & herbv

white spinach & artichokev

PIADINIS + CALZONES

PIADINIS

chicken parmesan

italian meatza

italian sausage

spicy meatball

vegetablev

CALZONES

spinach & artichokev

the big pep the carnivore the fungiv the ogv the shak attackv

PASTA BAKES

cacio e pepev

pork ragu with penne

shrimp scampi

STATION STANDARDS

MINIMUM STANDARDS

To offer your guests variety, the following minimum items should be followed at your Basil & Thyme station.

hand-stretched pizzas or 16” whole pies (min 2)

cheese or vegetable pepperoni

small account

optional: specialty

feature (min 1)

stromboli, calzone, or pasta bake

add-on (min 1)

THE LAYOUT

account

hand-stretched pizzas or 16” whole pies (min 2)

cheese, vegetable, or pepperoni

optional: specialty feature (min 2)

stromboli, calzone, or pasta bake

add-on (min 2)

Station setup is more of an art than a science as each space is different. Customize your setup based on the size, space, and staffing model specific to your account, keeping in mind that clean, wellpresented food speaks for itself.

pepperoni rolls labeled shakers cheesy breadsticks

STATION STANDARDS

THE DOUGH

For operators looking to take their stations to the next level, we recommend the fresh dough program. While it may take a few extra steps, guests will assuredly notice the difference!

Crafting the perfect pizza isn’t just about the toppings; it all starts with the dough. Whether you’re aiming for a crispy thin crust or a chewy Neapolitan-style, selecting the right type of dough is paramount to the success of your pizza program.

CHOOSING THE RIGHT PRODUCT

Considerations such as labor challenges, the skill level of your cooks, access to space and equipment, and even wellness constraints must be taken into account when making this crucial decision.

16” Sheeted Dough convenience by the slice standard

Fresh Made superior taste / experience equipment / space requirements

CHEF’S TIPS

• MY PIZZA IS SOGGY: The pizza has too much moisture. There may be too much sauce if the vegetables weren’t drained.

7” Sheeted Dough convenience artisan personal pizza standard

Cauliflower Crust wellness allergy friendly

• MY PIZZA ISN’T GETTING BROWN OR CRISPY: The dough has not aged enough or the baking procedure is off. Let the dough age for at least 24 hours. Bake on a screen or perforated pan for better heat circulation.

19 oz. Dough Ball semi-convenience elevated experience spec for whole pies

Focaccia Dough convenience spec for sicilian style

• I HAVE EXTRA PIZZA DOUGH THAWED: Dough can be held refrigerated for up to 72 hours. Do not refreeze thawed dough; place in the refrigerator and use it first the next day.

• MY DOUGH DRIED OUT DURING THAWING: Be certain that the dough is completely covered and in an airtight container while thawing. Dried out dough will usually recover when sprayed with water and allowed to rehydrate.

STATION STANDARDS

16” SHEETED DOUGH

Freshness and quality are the cornerstones of exceptional pizza. Gone are the days of serving our guests pizzas made from freezer-to-oven dough. By embracing a few additional steps and meticulous attention to detail, we can dramatically elevate the final product. This commitment transforms every slice into an unforgettable experience, setting a new standard for what pizza can be. Let’s dig in!

Keep dough frozen until ready to use. Line sheet pan with parchment paper and spray. Spray both sides of the papers provided and place over dough piece. Repeat process up to 5 high. Store on a completely covered storage rack and cool for 24 to 72 hours.

To transfer dough to sprayed pizza pan or screen, slide hand under the piece of parchment paper until reaching the center. Place pan or screen over dough and invert. Remove the parchment.

Remove dough from cooler and allow it to reach room temperature and double in size. (approx. 60 to 90 minutes)

Add sauce, cheese, and toppings. Bake according to directions or until desired crust color is achieved and cheese is melted.

Forced Air Convection

450ºF for 4.5 to 6.5 minutes

Deck Oven

500ºF for 8 to 11 minutes

Convection Oven

375ºF - 400ºF for 9 to 11 minutes

Place individual dough sheets on a clean work surface and dock all over to prevent blistering when baking.

Remove pizza from the oven and allow to sit at room temperature for 3 to 5 minutes before slicing and serving. 1 2 3 4 5 6

KEEP IT FRESH

Keep your product fresh and properly rotated! No product should sit more than 30 minutes!

KICK IT UP!

When was the last time you offered a new pizza style? From Neapolitan and New York-style to Detroit Deep Dish and Sicilian, pizza comes in countless varieties. Take your guests on a global pizza adventure!

WELLNESS

Wellness and pizza can go together! Highlight local, seasonal produce, offer at least one vegetable pizza, and consider roasted vegetables as a side. Whole wheat dough is also available as a wellness base and can be purchased through the MOG.

UPSELL

Upselling boosts both guest satisfaction and station profitability. Encourage guests to add a salad or warm cookie to make Basil & Thyme a complete meal destination.

ACCESSING YOUR OPTIONS

Utilize the dropdown feature within the MenuWorks menu cycle to see all available options within each category to maximize variety and seasonality.

WHAT RIGHT LOOKS LIKE

Consistency is key at any station, and a properly-executed Italian station boosts guest satisfaction and encourages repeat visits. The Basil & Thyme recipe book provides the latest and greatest recipes and innovation to help you easily identify the right products for your station. The easy-to-follow What Right Looks Like ring binder helps ensure associates prepare the right food, the right way, every time.

Limited time offers, Series Six materials, and pop-up brands can be found on MyCompass along with corresponding print/digital marketing, email communications, and MenuWorks recipe numbers.

TAKE YOUR ITALIAN STATION TO THE NEXT LEVEL

Keep Your Italian Station Fresh and Engaging. Limited-time offers are an easy way to introduce variety, create excitement, and encourage repeat visits. Whether featuring a seasonal pizza, highlighting a trending flavor profile, or pairing a promotion with complementary sides, LTOs help keep your station relevant while showcasing culinary creativity. Use the resources below to plan, promote, and execute successful limited-time offerings throughout the year.

Nutritional Cling

Display the nutritional cling at your station to provide guests with quick access to current nutrition information while keeping menu boards clean and easy to navigate.

Select an LTO that is in season to maximize

Advertise the promotion at least one week in advance using all available communication outlets. Use

LEVEL UP!

POP-UP BRANDS

Pop-up Brands provide an opportunity to break the monotony and offer fresh branded experiences. Each brand is on-trend and ready to execute!

SIGNAGE TEMPLATES

Signage templates now feature the Basil & Thyme logo—no more station clips! The Italian Classics section, previously just pasta bakes, now also includes calzones, strombolis, and piadinis.

Artisan “No Slice” Menu (group and individual pricing)

By-the-Slice Menu

(group and individual pricing)

Pizza Only Menu (group and individual pricing)

Editable Menu

MAKE YOUR MARK

SIGNAGE STANDARDS

Our business is not a one-size-fits-all model, and with this in mind, we’ve created variations within our approved station signage standards to accommodate business needs. All signage options can be purchased through VGS or found here on MyCompass.

Pricing Templates

• Individual pricing templates should be utilized when item pricing is significantly varied between items.

• Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.

Rotational Features

Highlight seasonal and limited time offers to drive excitement and variety with rotational features.

COUNTERTOP SIGNAGE GUIDELINES

Ensure all signage is clean and all components are set straight in the fixture base.

Do not write on the signage template for any reason. If you run out of an item, utilize the “So Good It’s Gone” cling from the Everyday Essentials package. If you need to rework your menu or pricing, order a new sign through the ordering site.

Store additional rotational feature tiles in the provided storage organizer.

MAKE YOUR MARK

DIGITAL SIGNAGE STANDARDS

Digital menu templates are available in both horizontal and vertical formats. Digital menu templates are available in both horizontal and vertical formats, with options for individual item pricing or grouped pricing. Select the template that best aligns with your café’s pricing model.

Customize the Basil & Thyme menu PDFs by using the drop downs to choose which options you’d like to feature. When you’re done customizing, export them as a jpg.

DIGITAL SIGNAGE GUIDELINES

Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.

Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates, reach out to Healthcare Marketing for support.

Station Identifier

The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.

Vertical Menus

Horizontal Menus

SUPPLEMENTAL SIGNAGE MAKE YOUR MARK

Editable Daily Feature

Utilize this editable 5.5” x 8.5” template to highlight additional features outside of your rotational tiles. This is a great solution to call out a signature recipe or seasonal add-on. Pricing is editable or can be removed to accommodate weigh and pay.

Station Identifier - Circular Blade Sign

Enhance the modern aesthetic of the café and take the guesswork out by utilizing overhead blade signs to denote location.

Station Identifier - Dimensional Acrylic

Do you have low ceilings or prefer a minimalist look? The sleek dimensional acrylic backer is the perfect solution for you!

Station Identifier - Countertop Sign

Tight on space? Order a freestanding station identifier to clearly mark your station without requiring wall or ceiling mounting. It’s a simple, flexible solution at a minimal cost. Order from MHCprints.com. 14” x 10”

Click here to complete the Signage Order form. READY TO ORDER?

LEVEL UP!

Utilize the smallwares ordering guide for current offerings and spec information.

MERCHANDISING STANDARDS

Appearance matters. Our new smallwares program features sleek, modern vessels that will elevate the look of your pizza station and help ingredients pop. When budget allows, you should be using this program for your Basil & Thyme. If you aren’t able to purchase new at this time, ensure that existing pans are matching, clean, free from damage, and the right size/fit for your space.

16” x 16” x ½”

x 12” x ½”

x 29.5” x 36”

6 oz. dial top 6 oz. perforated cheese

Shakers

oz. slotted spice

Aluminum Pizza Peel

12” x 14” x 26”

12” x 14” x 35.5”

Wood Pizza Peel

x 29.5” x 36”

Deep Dish Pan 10” x 14” x 2.5”

Pizza Pan

12” x 12” x 3/8”

16” x 16” x 3/8”

Pizza Screen

x 12” x ½”

x 16” x ½”

Dough Docker Pizza Server 6” x 5”

Pizza Slicer 4”

Pizza Rocker 20”

Pizza Display PanCast Aluminum 16” x 16” x ½”

Pizza Display PanAluminum

LEVEL UP!

PACKAGING STANDARDS

Packaging is the first touch point with our guests and provides an opportunity to convey our brand’s essence and commitment to quality. For the guest, it’s not just a container, but a part of their everyday convenience and lifestyle. Utilize the packaging managed ordering guide for current offerings and spec information.