CHEESE KING. THE RIGHT CHEESE ON EVERY PIE.
Cheese King is Portion King Turbo the way pizza shops use it: a tablet and connected scale at the makeline that show the cheese target for the pizza being built and say in tolerance or out — before it moves to toppings. Any brand, any menu, any POS.
- A cheese target for every size and build on your menu
- Live in-tolerance / out-of-tolerance feedback at the makeline
- Managers coach from a weigh log — not a food cost surprise
Built on Portion King Turbo · $20/mo per location (Temp, Portion or Ops) · No contracts · 60-day money-back guarantee
THE PROOF IS IN THE CHEESE BIN.
A HANDFUL AT A TIME.
Cheese is the most expensive ingredient on the makeline, and every pie is a portioning decision made by hand. Eyeballed portions drift heavy during a rush and light when the bin runs low. Nobody sees the drift on the line — it only shows up weeks later as a food cost number no one can explain.
A TARGET, A SCALE, A CLEAR ANSWER.
Operators put a tablet and connected scale where the cheese goes on. Staff tap the pizza being built, the screen shows its cheese target, and the live weight tells them in or out of tolerance before the pie moves to toppings. Every weigh-in is logged, so managers coach from a record instead of a hunch.
42 MILLION+ PIZZAS. $2.5 MILLION+ IN CHEESE.
Across the pizza operators running Cheese King, the platform has weighed 42 million+ pizzas and saved operators $2.5 million+ in cheese — the same pie for the customer on every shift, and the over-portioning that quietly ate margin caught before it ever reached the oven.
FROM ORDER TO OVEN, GUIDED.
PICK THE PIZZA. THE TARGET IS ALREADY SET.
Staff tap the order on the Cheese King tablet — small cheese, large specialty, thin crust, deep dish, whatever your menu runs. Every size and build carries its own cheese target and tolerance, so the goal weight is on screen before the first handful of cheese comes out of the bin.
WEIGH THE CHEESE LIVE — IN OR OUT, NO DEBATE.
The pizza sits on the connected scale while cheese goes on. The screen shows the live weight against the goal and makes it unmistakable: in tolerance or out, before the pie moves down the line. Under-cheesed pizzas that disappoint customers and over-cheesed pizzas that burn food cost both get caught while they can still be fixed.
EXCEPTIONS BECOME COACHING, NOT SILENT WASTE.
Every weigh-in is logged, so a missed target is a specific pizza on a specific shift that a manager can talk through with the team. The log and leaderboard turn portioning into something you can coach — and even make friendly competition — instead of something you only discover in the food cost report.
BUILT FOR THE MAKELINE.
Guided steps on screen
On-screen instructions walk staff through the weigh: zero the scale, place the pizza, pick the build, add cheese to target, lift it off before topping. New hires follow the same steps as your best closer.
Live tolerance feedback
The screen shows the goal weight with its tolerance and tracks the live reading against it. In tolerance or out — the answer is on the screen, not in anyone's opinion.
Repeatable across shifts
Morning prep, dinner rush, the new weekend crew — every shift builds against the same targets on the same workflow, so Tuesday's pizza matches Saturday's.
Manager visibility
Weigh logs and the leaderboard show who's hitting target and where the misses happen, so coaching conversations start from a record instead of a hunch.
ONE PRICE. SHARED WITH PORTION KING.
Cheese King is Portion King Turbo — there's no separate pizza SKU. One subscription covers cheese weighing, on-screen job aids, and training checks.
Software subscription. Scale and bump bar sold separately or financed. No contracts · price locked in · 60-day money-back guarantee.
WHAT CHANGES WHEN CHEESE GETS WEIGHED.
Consistent portions
The same build gets the same cheese on every shift, from the veteran closer to the hire who started Tuesday.
Less over-portioning
Heavy-handed pies get caught on the scale before they hit the oven — not discovered later in the food cost report.
Easier coaching
Managers coach from the weigh log and leaderboard, so feedback is specific, fair, and about the process — not the person.
Cheese King is the pizza workflow of Portion King Turbo. Running Domino's stores? See the Domino's-specific Cheese King page.
Explore Portion KingCHEESE KING, ANSWERED.
What is Cheese King?
Cheese King is what pizza operators call Portion King Turbo, Label King Turbo's portion control and training platform, when it's set up to weigh cheese at the makeline. A tablet and connected scale sit where cheese goes on: staff pick the pizza being built, and the screen shows the cheese goal weight and live in-tolerance / out-of-tolerance feedback while the pie is on the scale.
Is Cheese King the same product as Portion King Turbo?
Yes. Cheese King is Portion King Turbo configured for pizza cheese. It's the same subscription, the same scale, and the same platform — which also handles on-screen job aids, training checks, and portioning beyond cheese if you want it to.
Does it work with any pizza brand or POS?
Yes. Cheese King is brand-neutral and doesn't depend on your POS. The workflow is built around your menu — cheese-only, specialty, thin crust, pan, deep dish, and more, in every size you run — and each build gets its own cheese target and tolerance. Domino's operators have a dedicated page covering their builds.
Where do the 42 million pizzas and $2.5 million figures come from?
They're cumulative totals across pizza operators running Cheese King: 42 million+ pizzas weighed on the platform, and $2.5 million+ saved in cheese compared with those operators' pre-Cheese King portioning. Every store's numbers are its own — ask us how a store like yours would measure it.
Does weighing slow down the makeline?
The pizza is weighed while it's being built — staff place it on the scale, add cheese to the on-screen target, and move on. The step replaces the re-work of fixing a wrong pie later, and the guided flow is designed to keep pace with a rush.
What does it cost?
Cheese King runs on Portion King Turbo at $20/mo per location (Temp, Portion or Ops), with the scale and hardware sold separately or financed. There are no contracts, your price is locked in, and a 60-day money-back guarantee covers the rollout.
What do I need to get started?
A tablet, the connected scale, and the Portion King Turbo subscription. Setup is measured in days, not months — talk to a specialist and we'll walk through your menu and makeline layout.
SEE IT ON YOUR OWN MAKELINE.
Tell a specialist about your menu and builds and we'll walk the cheese-weighing workflow through them. No contract, $20/mo per location (Temp, Portion or Ops), 60-day money-back guarantee.