- WHITE PAPERS
The most innovation in the food industry over the past five years has been in packaging, beverages and dairy products.
Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.
On average, independent pizzas are about $2 more than chain pizzas.
Vegan and gluten-free offerings have moved into the spotlight for some concepts.
Consumers are cautiously moving toward recovery and are still demanding authenticity.
Organization creates new vegetarian and vegan diet pyramid to offer guidelines.
The new formats include pizza by the slice, digital menu boards, deck ovens and open seating.
Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.
Expect a moderate sales growth rate this year.
Exposure to ethnic menu items and ingredients will drive growth in awareness and enthusiasm of new cuisines.
Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.
Customization, speed, local and gluten-free were the top buzzwords this year.
Restaurateurs need to be open to modifications of their original ideas.
Deep dish appeared on more menus, and 'healthy-halo' descriptors also increased.
The term 'innovation' has become a marketing buzzword instead of a reflection upon true creativity.
Chicken will also be a major focus in the U.S., as the company advertises WingStreet for the first time.
Gluten-free, non-wheat themes jump on the prediction list for the New Year.
There were more than 200 million gluten-free menu requests last year, but the option still hasn't reached critical mass.
Meatballs have all of the characteristics to be an American menu hit.
Adding Mac & Cheese is simple from an operational point of view, and pasta is typically low cost.