- WHITE PAPERS
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.
Knolla's has launched a survey asking fans to select the crust type, thickness, shape and any add-ons that could define this new pizza style.
Fast casual concepts lead the emergence of individual, customizable pizzas.
The company required franchisees to add its gluten-free pizza this year, a response that came directly from guest demand.
Pizza might be one of the most versatile ways to grab a quick bite to eat. It comes in takeout, delivery, dine-in, frozen and take-and-bake.
Launches during Q1 feature unique veggie toppings and 'health-halo' descriptors.
Although it's currently on the upswing, it is likely to take the restaurant industry until 2020 to reach pre-Recession growth levels.
Digital technologies will be a major focus in the New Year.
Chicken pizza toppings have increased 26 percent in the past three years.
There are five key innovation trends emerging from independent pizza restaurants in the U.S.
Coffee platforms, breakfast and desserts also highlighted.
Opportunities are available with healthier offerings, leaner proteins and breakfast varieties.
CEO discusses expansion plans, new prototype and successful menu launches.
Gluten-free, artisan make it into the mainstream.
Machine creates fresh pizzas in 2.5 minutes.
The number of U.S. menu items with poultry as an ingredient has climbed an average of 12 percent in the past three years.