Monitoring popular menu trends is important when you're trying to
stay ahead of the competition. So I asked some of The Pizza Insider's
Blog Advisory Board members what trends they're currently seeing in
pizzerias and here's what they had to say.
"We're seeing
increased consumer demand for multi-grain crusts, and words on the menu
like “natural”, “organic”, “locally grown”. There is also something of a
consumer shift towards the thinner, artisan-type crusts, too." --Tom "The Dough Doctor" Lehmann, American Institute of Baking
"Seasonal
vegetables, modern butcher shop meats (morteau, 'Nduja, mortadella,
etc.), farm to table concepts. And why don't more pizzerias offer
breakfast pizzas for brunch on Sunday?" --Jonathan Porter, Chicago Pizza Tours
"The
biggest thing on people's minds is gluten free pizza and other products
such as pasta and desserts. Gluten allergies are becoming common, and
many guests are choosing a gluten free lifestyle. While most pizzerias
cannot offer a 100% gluten free environment, it is becoming very
important to consider the needs of this growing segment." --John Arena, Metro Pizza
"Many
shops are ditching their traditional soda machines for higher quality
beverages. Although the margins often aren't as high on these
"artisinal" drinks, stocking your restaurant with a couple of
alternative options can help you distinguish yourself from the pack.
Plus, it gives you an opportunity to support local or independent
vendors." --Jason Feirman, idreamofpizza.com
"Any
pizzeria that doesn't offer craft beers is asleep at the wheel. Dessert
pizzas are also a no brainer; it's so easy to use Nutella and other
add-ons for a tasty dessert pie!" --Scott Wiener, Scott's Pizza Tours
"The
gluten-intolerant trend is growing and gaining momentum, along with
consumers becoming aware of being lactose intolerant and reducing sodium
in their diets. Consumers want operators to appeal to them with lower
sodium, gluten-free, lactose intolerant menu items and it will continue
to grow in popularity." --Linda Duke, Duke Marketing
"We're
finding that off-menu specialty pizzas served as test slivers upon
ordering can occupy the patron while they wait for their order. For
example, a family comes in and orders two large pepperoni pizzas and
upon paying selects one of the 'Test slivers' of specialty pizzas
already prepared, such as 'Frito Pie Pizza' and is handed a comment card
to complete. This gathers customer information for marketing as well as
free feedback during idle times." --Mike Rasmussen, Rasmussen Tax Group
What trends are you seeing? What are you trying? Has it been successful?
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