Sponsored by Rich Products
It’s always a good time to eat pizza, and for operators, it’s never a bad time to launch new pizza offerings. Consumers looking for new iterations of pizza want more than a long list of crusts and toppings on the menu. Operators that pride themselves in developing innovative pies can capitalize on serving up on-trend styles and ingredients, while maintaining streamlined prep process.
According to Technomic’s Pizza Multi-Client Study, 86% of operators that feature pizza on their menu maintain it is important to the success of their business. Additionally, 86% of all consumer spending on pizza is through foodservice operators, with 14% through retail. The menu staple is especially appealing to young adults, as Technomic also reports that Gen Z and millennials are consuming more pizza than they did two years ago.
Authentic crowd pleaser
By adding pizza to their menus, or updating their current pizza offerings, operators can respond to consumer demand for novel versions of their favorite food. “Pizza is a popularly admired food around the world—in fact, 93% of consumers like or love it,” says Alyssa Barrett, senior customer marketing manager at Rich Products. “Its broad appeal spans all demographics with greater regular consumption than 99% of other food items.”
This regular consumption is due to pizza’s comforting familiarity, and its status as the perfect food for any time. “It's versatile as an entrée for any daypart, a snack, a shareable meal, or a personal-sized option—and great for on-the-go eating,” Barrett says. “Pizza is also adaptable for creative toppings, themes, and seasonality, making it a go-to menu item that consistently drives traffic while offering endless opportunities for innovation.”
Although much of this innovation derives from consumers who customize their orders, pizza also provides a vehicle for operators to showcase their own inventive flavor and topping combinations. While pizza is a beloved menu staple for traditionalists, it also provides opportunities for operators to attract new, adventurous consumers. Unique pizza creations that showcase emerging flavors, on-trend ingredients or new combinations of familiar toppings can be served as limited time offers or new permanent menu items.
Hot pizza trends
One way operators can attract new consumers is by leveraging trends that are gaining popularity. Barrett notes that the hottest pizza trend right now is “swicy,” or a combination of sweet and spicy ingredients. Hot honey, in particular, is the fastest-growing pizza flavor. According to Datassential’s June 2023 Menu Trends Report, 6.4% of restaurants offer menu items that include hot honey, an increase of +128% over four years. In addition to the term “hot honey,” operators are increasingly including honey sriracha, honey garlic, and chili-infused honey on their menus.
Another rapidly growing pizza trend, Barrett says, is thick crust, with +113% menu growth over the last four years. Detroit pizza, known for its thick crust and caramelized cheese around the edges, is also gaining traction on pizza menus across the U.S., growing +153% over four years, according to Datassential’s The World of Pizza Report.
Another food trend influencing pizza right now is street food concepts – which include various global cuisines. Datassential notes that regional Italian-style pizzas such as Neapolitan, Sicilian, Pinsa and Al Taglio—a rectangular pie sliced and sold by weight—are popular now for everything from on-the-go meals to upscale offerings. “This rise in regional pizza styles is driven by growing consumer demand for authentic pizza styles, which extends to Italian street pizza, artisanal pies, and fresh, healthful options with seasonal ingredients,” Barrett says.
Streamlined operations
The crust is the base for all of these on-trend ingredients and the canvas for creative innovation. Rich’s offers a full line of frozen doughs, crusts, and flatbreads that can transform a routine pizza into an exciting specialty pie. Among Rich’s pizza lineup are two products from Rich’s Authentically Italian portfolio:
- Pinsa is a soft, light crust that is airy inside and crunchy outside. Ideal for rustic pies, Rich’s par-baked Pinsa is available in round or oval-shaped crusts. The crust is made in Italy with regional ingredients and is hand-stretched and pinched for a unique, rustic pie each time.
- Dough balls and parbaked crusts made with Double Zero “00” Style Flour just as in Italy, offer elevated flavor to signature pies, stromboli, calzones, and more. Double Zero “00” style flour is a finely milled wheat flour used for Neapolitan and other authentic pizzas.
For more pizza innovation and solutions, visit www.richsusa.com/pizza/.
