With $799 billion in U.S. sales last year alone, the restaurant industry is big business. Competition is fierce, and operators must capitalize on every advantage to remain profitable.
Your one-stop resource for insights and tips related to pizza: making, eating, and selling it!
The National Restaurant Association is once again bringing the industry’s largest trade show and international foodservice marketplace to McCormick Place in Chicago on May 19-22, 2018! Be one of the nearly 70,000 restaurant, foodservice and hospitality industry professionals engaging with more than 2,000 exhibitors representing several hundred product categories.
The 34th Annual International Pizza Expo is in the books! Even after attending for 20+ years, it provided us with a great opportunity to learn about what’s happening in the industry and which general themes are shaping pizza for the next year.
In an industry plagued by labor shortages and relentless competition, restaurant and foodservice operators often find themselves with shrinking margins and, as a result, profits. Protecting margins by doing more with less has gone from a smart business strategy to an everyday best practice, leaving many to consider how — or if — they can reverse course on this erosion of profitability.
For many pizzerias today, it’s not unusual for their scratch-made dough to be one of the cornerstones of their pizza recipe. As restaurant growth scales upwards, however, and operators are responsible for managing several locations, in-house dough making can put a strain on operations, and potentially jeopardize pizza crust consistency.
If you were to ask customers what their favorite part of a pizza is, what kind of responses do you think you’d get? Is it the cheese? The toppings? The sauce? What if we told you it’s actually the crust!
The 34th Annual International Pizza Expo is ramping up, and over 500 exhibitors are set to engage with pros from across the industry March 19-22, 2018, at the Las Vegas Convention Center.
Pizza has long been a go-to food for quick pick-ups in the deli, frozen food aisle, or take and bake shop and a convenient meal option at any number of entertainment venues from ballparks to movie theaters. Its undisputed popularity drives sales, but are you maximizing profits at your operation?
Due to logistical challenges, wood fired crusts are not traditionally paired with take and bake pizza — until now. In addition to a variety of pre-made dough ball, rising crust and par-baked crusts perfect for take and bake, Alive & Kickin’ Pizza Crust now offers exclusive Authentic Wood Fired Crusts that deliver the premium appearance, flavor and texture associated with this upscale crust type without the need for a wood fired oven or specially skilled prep cooks.
About 350 slices of pizza are sold every second in the United States. That kind of demand generates a lot of business, especially for venues that offer on-trend pizza that customers seek out. There’s always a place for tried-and-true pizza crust favorites like deep dish and thin crust, but ignoring the sustained popularity of elevated offerings like wood fired pizza could mean a less than robust bottom line.
