A variety of topped biscuits on a metal serving tray

Product solutions that fit your back-of-house needs

Labor is a constant challenge for commercial restaurants, and that’s why General Mills Foodservice brings you an expansive variety of choices that fit with your operation’s requirements.

Product Solutions

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Consistency, quality, and efficiency are baked into everything we offer

Biscuits

Pillsbury™ and Gold Medal™ bring you the biscuits foodservice operators need — and patrons crave. Explore deliciously versatile flavors and formats.

Biscuit tartlets topped with a variety of summer berries and whipped cream
Frozen baked goods

Discover a wholesome variety of reliable, appealing products backed by a tradition of excellence. From our best-in-class biscuits, brownie, and cookie mixes to our cinnamon rolls and pie crusts, you’ll find the choices that can be used for a variety of dishes and dayparts.

Chocolate croissants on a serving tray with tongs and coffee cup in the background
Pizza dough and crusts

Pizza you’re proud to serve starts with high-quality crust. Our portfolio of dough ballls, dough sheets, parbaked crusts, and flatbreads are made to fit your unique back-of-house needs.

Meatball pizza with ricotta and basil leaves on a cloth background with pizza cutter

Explore all product solutions

The Chefs of the Mills bring you expert tips and training resources at your fingertips

You’re not alone in tackling common kitchen challenges. Get valuable support from our culinary team with decades of collective experience.

Biscuit troubleshooting
Raw interior

Could be incorrect oven temp or bake time.

Overly dry

Could be incorrect oven temp or bake time; biscuits kept in warming oven too long; oven may need calibration.

Low biscuit volume

Low biscuit volume

Frozen baked goods troubleshooting
Issues with uneven shape

Bake with egg-washed, yellow side up and do not thaw prior to baking.

Product collapse

Could be underbaked; bake until even brown on top with internal temp of 210°F.

Low volume

Oven temp could be too low or could be overcrowded in pan.

Pizza dough balls troubleshooting
Bubbles develop during baking

May need to be slightly pressed before working; ensure center of dough ball is 55°F or higher before pressing.

Too large and loose in handling

Product may be over proofing.

Insufficient crust browning

Dough may be too cold; bring to 55°F before baking.

See General Mills Foodservice products in action
These helpful videos bring you tips and recommendations that can be used for training or fresh recipe inspiration.
Two baked biscuits on a clear background
Pillsbury™ Freezer-to-Oven Biscuits Overview

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Pillsbury™ Baked Biscuits Overview

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Baked croissants on a tray.
Pillsbury™ Freezer-to-Oven Croissants Overview

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Training and inspiration resources for your restaurant
Cinnamon French toast rounds topped with dollops of mascarpone whipped cream.
Recipe inspiration

Spark ideas in your kitchen with recipes from The Chefs of the Mills. Discover ideas to expand your menu, elevate flavors, and keep patrons coming back for more.

Explore recipes

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Product training

Empower your team with the skills they need to succeed. Access training guides, troubleshooting tips, and more to ensure consistent, high-quality results every time.

Explore resources

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Culinary resources

Our expert team of chefs is dedicated to helping your operation thrive. From personalized advice and training to recipes and tools, find everything you need to create profitable and great-tasting menu items.

Tap into expertise

More ways to connect

Reach out today to let us know how we can help your restaurant thrive.

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