When it comes to pizza, you can experiment with sauces, cheese, or toppings and customers generally don’t mind. But change the crust? You may get some pushback, as most customers say the crust is the most important — and satisfying — part of a pizza.
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This article was originally published in December of 2015 and has been updated for 2018 to include 10 crust varieties.
As every pizza maker knows, pizza has a long and storied history. And while there’s a little debate over who actually made the first one, there’s a general consensus that it happened some time during the 1800s in Naples, Italy. Since then, chefs from all around the world have created their own take on this popular dish, each bringing something new and interesting to table. Whether it’s a Chicago-style deep dish or a California flatbread with calamari and basil pesto sauce, pizza has taken on many different forms since its original inception — especially when it comes to the crust.
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!
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.
Fire and food. The combination arguably goes back thousands of years, but the recent spike in the popularity of wood fired pizza has made everything old new again. Customer demand for an authentic wood fired pizza experience has presented a challenge for entertainment venues, c-stores and delis since they generally lack a key piece of equipment: a wood fired oven.
With the average American packing in about 4,500 calories on Thanksgiving Day, it’s clear we can’t get enough of the holiday’s tastes and temptations.
Having turkey and all the trimmings may be tradition, but who says you have to serve it in a traditional way?
Put a twist on Turkey Day in your pizzeria! Pies topped with fall feast favorites are sure to intrigue and delight patrons, plus they give you the flexibility to bundle meal deals or offer per-slice specials. You’ll be thankful for the bottom line boost in your holiday sales!
Chef Luke from Alive & Kickin’ Pizza Crust is back to talk about one of today’s most prevalent and adaptable menu trends: flatbread.
People love grilling pizza at home, so imagine their delight if they’d find grilled pizza at your venue — especially if pies aren’t your specialty. Owners/operators of restaurants or entertainment venue chains are finding adding grilled pizza to the menu is a true brand differentiator, and many are surprised at just how easy it is to do once they understand how to maximize their grill’s capabilities.