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Themes for 2015 include customization, freshness and mobile ordering/payments.
Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'
Changes include new crusts, drizzles, toppings, uniforms, website and more.
The trend is largely driven by millennials, who look at price value differently; they want it to be worth what they pay and they’re not willing to compromise on taste.
Pizza shares, wheat, cheese on the rise
Mazzio’s added a jalapeno stuffed crust pizza to its new menu platform.
Digital ordering should make up more than half of sales for the bigger brands within the next year.
Gas prices starting to fall after spring peak.
Pizza concepts have added variety and have stepped up their quality of ingredients, CEO says.
About 60 percent of customers at Kono's first U.S. location are reoccurring, and the brand has big expansion plans.
Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.
Consultant Dave Ostrander started turning a profit when he began measuring and weighing every pizza topping.
On average, independent pizzas are about $2 more than chain pizzas.
Vegan and gluten-free offerings have moved into the spotlight for some concepts.
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.
Deep dish appeared on more menus, and 'healthy-halo' descriptors also increased.
From Papa John's 8-piece cookie to Mellow Mushroom's sundae with bacon, desserts took center stage last month.
Vegetables will soon be treated with the same care and creativity as proteins.
Freshness is the biggest driver of menu R&D, and the most important.
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