Mozzarella used in restaurant pizza

The Canadian Dairy Commission (CDC) offers the Class 3(d) Mozzarella Cheese Grant to provide Canadian restaurants that prepare and cook pizza on site with access to Mozzarella cheese at a reduced price. This initiative is aimed at supporting restaurants by lowering their cheese procurement costs, ultimately benefiting their operational efficiency and profitability.

The Class 3(d) Mozzarella Cheese Grant, administered by the Canadian Dairy Commission (CDC), plays a pivotal role in the economic ecosystem of Canada’s culinary scene, particularly for restaurants that specialize in preparing and cooking pizzas on-site. This initiative, established under the National Milk Marketing Plan by the Canadian Milk Supply Management Committee (CMSMC), aims to support these restaurants by providing Mozzarella cheese at a reduced price, thereby enhancing their operational efficiency and financial sustainability. In this comprehensive guide, we will delve into the particulars of this grant, including its objectives, eligibility criteria, application process, and benefits.

The primary objective of the Class 3(d) Mozzarella Cheese Grant is to bolster the use of Canadian-made Mozzarella cheese by restaurants that prepare and cook pizzas on-site. By offering Mozzarella cheese at a reduced price, the CDC aims to alleviate some of the financial burdens faced by these restaurants, enabling them to thrive in a competitive market. This grant is not only beneficial for the restaurants but also supports the broader dairy industry by promoting the consumption of Canadian dairy products.

For a restaurant to be eligible for the Class 3(d) Mozzarella Cheese Grant, certain criteria must be met: 1. **Canadian Establishment**: The restaurant must be a Canadian establishment primarily engaged in preparing meals, snacks, and beverages to customer order, and it must sell pizzas that are prepared and cooked on-site. 2. **Exclusions**: Establishments such as cafeterias, institutional food services, and catering operations do not qualify for this grant. 3. **Cheese Packaging**: The restaurant must use Mozzarella cheese in packages of not less than 2 kg on a net weight basis. The cheese must be clearly marked with labels such as "Not for retail sale. For use only on pizza prepared and cooked on site". 4. **Menu Requirements**: The restaurant must have a food menu that includes pizza. A copy of the full menu must be supplied to the CDC. 5. **Registration with the CDC**: The restaurant must register its business with the CDC and obtain a Milk Class 3(d) registration number.

The application process for the Class 3(d) Mozzarella Cheese Grant involves several steps: 1. **Online Application**: Restaurants that meet the eligibility criteria must complete an online application form available on the CDC website. 2. **Submission of Information**: The application requires restaurants to provide detailed information about their business activities, including proof of Canadian establishment, description of the meals and snacks offered, and compliance with the Mozzarella cheese packaging requirements. 3. **Menu Submission**: Applicants must submit a copy of their full menu that includes pizza. This is to confirm the restaurant’s engagement in preparing and cooking pizzas on-site. 4. **Assessment by CDC**: Once the application is submitted, the CDC will assess the information provided. If the restaurant meets all the criteria, it will be admitted to Class 3(d) and issued a registration number. 5. **Notification of Approval**: Approved restaurants will receive a letter of approval and entry into Class 3(d). They will also be provided with a CDC registration number which must be used when negotiating the purchase price of Mozzarella cheese with dairy processors or distributors.

Upon receiving the Class 3(d) registration number, restaurants must adhere to certain responsibilities: 1. **Compliance with Terms**: Restaurants must comply with the terms and conditions set forth in the agreement, including the proper use of Mozzarella cheese as specified. 2. **Purchase Negotiations**: Restaurants must negotiate the purchase price of Class 3(d) Mozzarella cheese directly with their chosen dairy processor or distributor. 3. **Documentation**: It is crucial for restaurants to maintain proper documentation of their transactions and usage of the Mozzarella cheese to ensure compliance with the grant’s requirements. 4. **Renewal and Updates**: Restaurants must ensure that their registration and any relevant documents are kept up-to-date and must promptly notify the CDC of any changes in their business operations that could affect their eligibility.

The benefits of the Class 3(d) Mozzarella Cheese Grant are multifaceted and extend beyond the immediate cost savings on Mozzarella cheese. Some key benefits include: 1. **Cost Efficiency**: By obtaining Mozzarella cheese at a reduced price, restaurants can lower their overall food costs, improving their profitability margins. 2. **Support for Local Dairy Producers**: The grant promotes the use of Canadian dairy products, thus supporting local dairy farmers and producers. 3. **Enhanced Competitiveness**: Reduced procurement costs allow restaurants to potentially offer more competitive pricing to their customers, attracting more business and increasing revenue. 4. **Quality Assurance**: The grant ensures that the Mozzarella cheese used is made in accordance with Canadian Dairy Products Regulations, guaranteeing a high standard of quality. 5. **Operational Simplicity**: Clear guidelines and support from the CDC make the process straightforward, allowing restaurants to focus more on their core business activities rather than navigating complex procurement requirements.

The Class 3(d) Mozzarella Cheese Grant also addresses the needs of distributors and franchisors who supply Mozzarella cheese to eligible restaurants: 1. **New Applicants**: Distributors or franchisors not registered in the CDC’s Special Milk Class Permit Program (SMCPP) must provide documentation such as letters of incorporation, contact information, financial year-end dates, and a list of restaurant clients. 2. **Existing Registrations**: Those already registered in the SMCPP need to supply updated lists of restaurant clients with CDC registration numbers. 3. **Signing Agreements**: All distributors and franchisors must sign a Milk Class 3(d) Mozzarella Cheese Agreement to receive a Milk Class 3(d) Distributor Permit, enabling them to supply Mozzarella cheese to eligible restaurants.

The Class 3(d) Mozzarella Cheese Grant is a strategic initiative by the CDC to support the Canadian restaurant industry, particularly those specializing in pizza. By providing Mozzarella cheese at a reduced price, the grant helps restaurants manage their costs more effectively, supports local dairy farmers, and ensures the availability of high-quality dairy products. For restaurants, distributors, and franchisors, understanding and leveraging this grant can lead to significant operational and economic benefits. Restaurants are encouraged to carefully review the eligibility criteria and application process to capitalize on this valuable opportunity.