The average person makes about 200 food-related decisions per day. If some of those choices happen in your restaurant, you want to make sure to put your best foot forward with a menu that’s current, on-trend and appropriately branded. To do so, many menu experts suggest a full upgrade every 12 months.
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The National Restaurant Association (NRA) is the gatekeeper for food trends, and their just-released What’s Hot 2017 Culinary Forecast reveals the up-and-comers for the new year.
Out with the old, in with the new! 2017 is shaping up to be a year of continued evolution for the restaurant industry, which will naturally shape pizzeria trends in terms of tastes, experience and operations.
With about 15% of Americans citing pizza as their favorite comfort food, pies are a year-round go-to item, but offering the typical pie combinations isn’t necessarily enough to keep your patrons satisfied — and coming back.
Ethnic fusion, known to foodies more simply as “fusion cuisine,” is currently a hot trend in the culinary world, but the concept is hardly new. As long as people have crossed borders and blended cultures, foods from different locales and flavor profiles have been combined out of necessity and curiosity.
According to Technomic’s 2016 Pizza Consumer Trend Report, 39% of patrons say that new and innovative pizza toppings are key to a good pizza and a great experience – a 6% jump from only two years ago.
The carefree days of summer are fading into the fall harvest, and appetites are transitioning from cool and crisp to warm and hearty.
Estimating your pizza dough needs is hardly a perfect science, and that often means leftovers in your kitchen. Instead of writing it off as an expensive lesson, turn that unused dough into untapped profit potential by trying out some new recipes or offering a few “limited time only” specials.
As people become increasingly experimental with food, pizza toppings are running the gamut from mainstream tastes like bacon cheeseburger to the downright exotic — a slice topped with mini scoops of pizza-flavored ice cream, anyone?