Grateful for Not Having Pizza Again
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The 2022 Pizza Power Written report: A State-of-the-Industry Analysis
To stay competitive in the pizza business organization in 2019, independents will have to run across customers' growing need for speed, customization, delivery and convenience.
Past Neb DEJOURNETT, RICK HYNUM AND MISSY Dark-green
When compiling this twelvemonth'southward Pizza Power Written report, iii themes kept appearing once more and once again: quality ingredients, engineering and the youth culture. Consumers are increasingly insisting on the freshest, healthiest ingredients, a trend driven largely by younger segments of consumers, who also demand the highest technology available to facilitate ease of ordering and delivery.
But, despite evolving approaches and consumer demands, the land of the pizza industry is strong. According to a Technomic written report, 83% of consumers eat pizza at least once per calendar month. According to PMQ'due south 2022 Industry Census, threescore.47% of respondents reported an increase in sales over the previous year. Internationally, pizzerias are thriving, with a five-year forecasted growth rate of 10.7%.
Trending Away
People's republic of china: Strange Chain Invasions
China continues growing, and everyone wants a piece of the pie.PMQ China projects that Pizza Hut will open up a whopping ane,000 new units throughout the country in 2019, while Papa John's and Domino'due south are estimated to open up 50 new units each. Other projected players include Sazeriya (Nihon), Mr. Pizza (South Korea) and Dodo Pizza (Russia), planning to open 100, 50 and xx new stores, respectively.
Source: Shelly Liu, PMQ People's republic of china, Beijing, People's republic of china
Italy: Competition Stays Tearing
In Italy, pizza would perhaps seem to be recession-proof. But, since 2013, l% of new pizzerias closed their doors within the outset five years of opening, according to Unioncamere. Strong competition is cited as the main reason for the high number of closures. Some pizzerias are making themselves more competitive by offering unique kinds of dough and healthy ingredients, though the majority of pizza consumed still follows Italian tradition.
Source: Marianna Iodice, RistoNews.com, Bari, Italy
American Bondage Withal Conquering the World
Bondage may have dwindled domestically, merely abroad they are actively expanding. Papa John's added 146 global units from the 3rd quarter of 2022 to 2018. In the same period, Domino's added 232 global units, and Yum! Brands added 192 Pizza Hut units worldwide. Domino'due south has its strongest international presence in Australia and India, but information technology has too recently opened stores in Europe, notably in Scandinavia and Italy. This year, Papa John's expanded its presence in Central Asia and Eastern Europe with new stores in Kazakhstan, Kyrgyzstan and Poland. Pizza Hut volition be developing Latin America, the Caribbean and select countries of Europe in a landmark deal with Telepizza, while too investing heavily in the Chinese marketplace.
Russia: Speed Is King
Par-baked crusts are swiftly replacing fresh or frozen dough for their ease of transport across long distances and improved shelf life. The need for consistency and speed reflects a market that is high-volume-driven. Pinsa par-baked crusts are likewise making waves for their ease of use and innovation in health benefits.
Source: Elena Shirokova, hotzilla.club, Moscow, Russia
Sweden: Pizza Expands to Gourmet
In contrast to Russian federation, Sweden is shedding its long-held conventionalities that pizza is only for fast food consumption. Pizza is now appearing in upscale restaurants and other areas it was never seen in before, such as pubs, resorts and airports. Accordingly, pizza competitions and didactics events are also on the rise in Sweden.
Source: Mikael Lundgren, Sveba-Dahlen, Fristad, Sweden
Brazil: Refining the Market
Much like the United States, Brazil experienced a wave of Italian immigration at the beginning of the 20th century. From at that place, pizza culture was born, but it hasn't been until recent years that the market demanded highly skilled pizza makers. Today, pizza makers are putting attempt into education to empathise different means to brand dough and select toppings wisely to promote both health and the culinary arts.
Source: Carlos Zoppetti, ConPizza, São Paulo, Brazil
Domino's Dominates
For the first time, Domino'south overtook perennial heavyweight Pizza Hut in total sales. According to DominosPizza.com, global retail sales grew eight.three%, domestic aforementioned-store sales grew half dozen.iii%, and international aforementioned-store sales grew 3.3%. The chain experienced a global net store growth of 232 units in the third quarter of 2018, co-ordinate to a press release by dominos.com.
Domino'south has been enjoying a consistent growth design for the by several years. A January 2022 article inForbes states that later on hitting an all-time depression in 2008, when its stocks sold for $3 per share, Domino'due south at present commands a price of $266. In that article, Kelly Garcia, Domino's SVP of e-commerce development and emerging technologies, states that execs had to first thinking of themselves as heading upwardly an "east-commerce visitor that happens to sell pizza." Kelly says that Domino's success is due to two critical factors—fundamentals and "surprise and please." Domino'southward correctly identified that the industry was moving to mobile, which contributed to one-half of their digital sales, while digital sales now make up the majority of overall sales.
"Surprise and delight," the second element in Domino'southward plan, included implementing a strategy of enabling customers to order from any of their favorite devices. This led to development of its new ordering platform, Domino'southward AnyWare, which allows customers to society through whatsoever number of devices, including in-dwelling assistants such every bit Amazon Echo, smart TVs, smart watches, and social media platforms. Meanwhile, the emphasis on new platforms attracted tiptop talent to work on product evolution. Garcia also notes that Domino'southward loyalty program rewards its all-time customers and keeps them away from the contest.
Rethinking Fast Casual
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| Ravenous customers enjoy a delectable pie at Modernistic Pizza. |
Although growth among fast-casual restaurants slowed significantly from 2016, this category continues to be an important and growing segment of the pizza industry. A Technomic report plant that 28% of consumers frequent fast-casual establishments (visiting at to the lowest degree once per month), putting them on track with total-service pizzeria restaurants. Fast-casual pizzerias are also expanding their menus, offering dishes such as chicken wings, sandwiches and salads.
QSR reported in May 2022 that a survey of 1,000 consumers by AlixPartners, a global consulting house, indicated that merely xx% of millennials say they intend to visit fast-casual establishments twice weekly or more over the side by side yr, compared with 24% in the 2022 survey. The aforementioned survey found that just 32% of diners in this year's survey preferred fast-casual for dejeuner, a 5% drop from AlixPartners' survey in 2017. At the aforementioned time, fast nutrient was the preferred dejeuner destination by 35% of respondents in this year'southward survey, an increase of five% from the previous yr.
Diane Kelter, a leading annotator in the foodservice sector, reflected on fast-casual changes in a Mintel report. "Fifty-fifty every bit things change, they all the same remain the aforementioned," Kelter says. "The concept of quality food at an affordable price that launched the fast-casual segment has remained a key clan. Still, equally dining habits shift and the mural gets more than competitive, fast casuals expect beyond what worked in the past and focus on what lies ahead, including more premium beverages and automation, also equally the showcasing of specialty concepts on a mainstream stage."
Labor Day
Labor costs and shortages remained a frequent topic of discussion in 2018. With many municipalities raising their minimum wages, combined with a depleted labor force due to a practiced economy, many pizzeria owners struggled to proceed their kitchens staffed. Compound this with stagnant pizza prices and a low unemployment rate, and finding good workers can be hard.
A CNN Business report from December 2022 reported an increase in minimum wages in 18 states and xx cities, according to figures from the National Employment Law Project. The highest raises were reported in Washington's Seattle-Tacoma area, with minimum wages for hospitality and transportation workers at $15.64 per hour.
Lenny Rago, co-owner of Panino'southward in Chicago, believes that minimum wage increases necessitate raising carte prices. "I'm totally fine with the minimum wage increase, as long as the consumer is willing to pay a little more."
An Baronial 2022 article inNation'southward Restaurant News reported on a recent survey, called "Staffing Concerns in Restaurant Operations," that revealed 67% of operators cited increased contest for workers as a primal driver in ascent costs. Kevin Ozan, McDonald's Corp.'southward chief financial officer, said in the article, "It's a tight labor market out there. Labor staffing is a claiming, both for us and the franchisees. But that'south the industry, and so I don't know that we have information technology any worse than anybody else." Turnover was also cited in the survey as a challenge: A full 46% of respondents said turnover increased either "significantly" or "somewhat" over the past year (43% said their turnover rates remained unchanged, while ten% said turnover decreased somewhat or significantly).
 FREEZE WARNING |
| The frozen pizza/take-and-bake market place growth continues to stay flat, virtually unchanged from 2016. Virtually one-quarter (26%) of consumers say they bask frozen pizza "less than once a month," co-ordinate to a Technomic survey. Bruce Irving of Smart Pizza Marketing believes that the consumer demand for healthier options is driving the demand for local pizzas vs. frozen options. Marla Topliff, president of Rosati's Pizza and chairman of the National Restaurant Clan's Pizzeria Council, meanwhile, adds that information technology'south tough to recreate a pizzeria-quality pie at home with a conventional dwelling oven. "Y'all could purchase a pizza with the aforementioned ingredients in a grocery store, but you can't melt it the aforementioned way, so they don't accept the same flavour," she explains. "Information technology's so easy to get delivery these days, customers don't demand to get pizzas at a grocery store." |
And, since many pizzerias seek entry-level workers, we run into the youth move having an upshot on the pizza industry when it comes to employment. A September 2022 article inNation's Restaurant News revealed data from a recent survey of 1,600 Gen Zers and millennials conducted past the National Eating place Association Educational Foundation (NRAEF) and the Center for Generational Kinetics. The study suggests about 50% of Gen Z workers want recognition, with some sort of weekly feedback, while 47% indicated a desire to take a mentor. In the article, Rob Gifford, NRAEF executive vice president, offered tips for recruiting and hiring younger employees: "Keep applications simple, convenient and piece of cake to complete. Rely on current workers to recruit candidates via discussion-of-mouth, and maintain the restaurant'southward reputation across all media channels."
Rago believes that Gen Zers and millennials also have different expectations for the workplace schedule and surroundings. "They are trying to dictate their schedule to you, instead of existence told when to piece of work," he says. "They'd rather work at an Uber or DoorDash, where they can make their own hours and exercise what they want, when they want. They're not willing to take on jobs that require them to be at that place every week, with bosses telling them what to practice."
Mike's Pizzeria, a chain of 29 restaurants based in Albany, New York, has had to increase its prices to accommodate for the ascension minimum wage in that state, co-ordinate to theAlbany Business Review. Owner Mike Harvard told the mag, "We couldn't compete toll-wise with the local pizzeria, because we have to spend more on payroll. Therefore, nosotros accept to charge more for pizza, so it kind of hurt. We lost sales considering nosotros had to enhance our prices, and then raising prices drops revenue down, and so it's a tough situation."
Meanwhile, Bruce Irving, founder of Smart Pizza Marketing based in Boston, believes there's a "help crisis" in our industry—and that prices should continue up with rising costs. "We need to get past the perception that pizza costs $10—if you can feed a family unit of four with one pizza, that pizza should be $20," he says. "There's no way you can pay a dishwasher or a cashier $15 an hr, and your director $twenty to $25 an hour, if you lot accuse $ten to $15 for a pizza."
Discerning Diners
Thanks in part to the increasing popularity of regional pizza styles (think Neapolitan, Roman, Sicilian, Detroit and others), pizza consumers are growing more than educated about the individual components of pizza. Hence, owners will need to promote their quality pizza ingredients (such as Italian flour or local produce) to boost their product's image of authenticity. While consumers still charge per unit overall gustatory modality every bit the about important factor when ordering pizza, 44% of consumers rated "fresh, high-quality ingredients" and "best chaff" as deciding factors—up from 40% in 2016, according to a Technomic study. The same report reported that 49% of consumers indicate they would like pizza establishments to offer "more authentic" pizzas.
Irving feels that the increased sophistication of the pizza diner is a plus for contained pizzerias. "They practise care about their ingredients," Irving notes. "They don't have i gear up style. They can mix and match and create new menu options, which is what people want." And diners, due in function to social media platforms such as Facebook and Instagram, are posting photos of a growing number of regional pie types (such as Neapolitan or Detroit-style), contributing to the increment in their popularity. As well, because quality is important amidst younger customers, the contained operator has an advantage. "The younger generation wants to know what'due south in their nutrient, and that's a great opportunity for independents to dominate their market, because they can do that," Irving explains. "They're not set up in their ways. They can exist nimble. If something doesn't work, stop doing information technology. If it is working, practise it more than!"
Don't Wait for the Dinner Bell
Although dinner yet dominates the pizza manufacture, other dayparts, such as lunch and breakfast, have gained traction. According to a Technomic consumer survey, breakfast is the fastest-growing daypart in the restaurant manufacture. Egg and ham pizzas for breakfast are gaining popularity, with 17% of "super heavy" pizza consumers reporting they have eaten pizza at breakfast, co-ordinate to a Technomic study.
Even 7-Eleven introduced a new breakfast pizza to their food lineup in 2018, and market testing at select 7-Eleven stores revealed that it was the 2nd highest-selling pizza.
In fact, nutritionist Chelsey Amer told The Daily Meal in January that pizza isn't necessarily an unhealthy mode to kick off your morning. "You may be surprised to find out that an average slice of pizza and a basin of cereal with whole milk contain nearly the same amount of calories," Amer said. "Even so, pizza packs a much larger protein punch, which will go on y'all total and heave satiety throughout the morning. Plus, a slice of pizza contains more fat and much less sugar than most common cold cereals, so you lot volition not feel a quick carbohydrate crash."
"Breakfast pizzas take become very pop," Marla Topliff, president of Rosati'south Pizza and chairman of the National Restaurant Association's Pizzeria Council, adds. "It's not that difficult to make a breakfast pizza. You can put anything on a pie. Breakfast has always been a large daypart, just not typically for outlets like united states of america. Fast-casual, v-minute pizzas have the luncheon category covered. People want to be able to make it and get out. Dayparts accept become a big cistron and a booming tendency. Everybody's trying to capture a lilliputian of each of those. When we're trying to get set up for a big football game game on a Sunday, we'll open our stores early and add a breakfast pizza in a lot of our pubs to capture that oversupply, because that's what they're looking for."
However, pizzeria owners should be cautious nearly adding a breakfast pizza to the menu without the proper product evolution. "I don't think y'all should do breakfast pizza if it's not what you're adept at," Irving says. "Are 40 people a week asking you to open up for breakfast? If they're not, don't just open for breakfast just because you think you lot might be able to grow your sales."
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| Bruno, the robotic pizza-making arm from Zume Pizza. For more info, read our cover story on Zume in the June/July 2022 result of PMQ Pizza Mag. |
Engineering science Leads the Fashion
When futurists of the 1950s speculated most 21st-century science and technology, they gave little thought to pizza delivery. But leading bondage like Domino's and Pizza Hut, along with up-and-coming companies like Zume Pizza, are turning science fiction into reality for the restaurant industry. Pizzerias are constantly working to discover the side by side technological development that will make ordering and delivering pizzas quicker and easier for the consumer. However, this puts pressure on smaller contained pizzerias, which may lack the capital to invest in such new technologies, to go on upwardly. A total 43% of pizza customers say they detect online ordering and tracking technologies "appealing or extremely appealing," co-ordinate to a Technomic study, while the same study found that 24% of consumers felt similarly almost pizzas that can be ordered from a smart Goggle box.
But how do they experience about robots making their pies? Companies similar Zume Pizza, a Mount View, California-based startup with a so-called "cobot" culture—humans and robots working adjacent in the kitchen—hope to answer that question. Zume, which was featured in PMQ's June-July 2022 issue, earned a new round of funding for $375 million last fall from a single investor, SoftBank Vision Fund. The cash injection reportedly raised Zume'south valuation to roughly $2.25 billion, according toThe Wall Street Periodical—non too shabby for a company that presently delivers pizzas simply in the San Francisco Bay expanse. Co-founded by Julia Collins and Alex Garden, Zume uses a robot-enabled associates line to prep and par-bake pizzas, plus predictive algorithms that forecast where pizza orders will come from and what types will be ordered. The par-baked pizzas are and then loaded onto huge delivery trucks equipped with refrigeration units and dozens of computerized ovens; as the truck cruises a predetermined delivery area, human employees pop the pies into the ovens for the finishing broil when an order comes in and deliver them, fresh and pipe-hot, to the customer'due south door.
Other chains have taken annotation of Zume's revolutionary model. Pizza Hut, in collaboration with Toyota, is working on its own version, the Tundra PIE Pro, still in the prototype stage. The setup utilizes a rebuilt Tundra SR5, with par-baked pies stored in mini fridges, a pair of robotic artillery and a conveyor oven. One robot arm removes the pie from the fridge and places it on the conveyor oven. The pizza emerges, fully baked, on the other side, where a second robot arm transfers it to a cutting board, slices it into six pieces, places it in a pizza box, and closes the box.
Pizza Hut and Toyota are also developing a cocky-driving delivery vehicle, called the eastward-Palette, with a working version set to debut at the 2022 Olympics in Japan. Meanwhile, Domino's has been testing its own self-driving delivery car, a tricked-out Ford Fusion Hybrid, in select markets, including Ann Arbor, Michigan, and Miami.
Even Little Caesars has gotten into the act, receiving a patent in March for its own pizza making robot. The chain besides rolled out its first Pizza Portal, described as "the showtime heated, self-service mobile-order pickup station in the quick-service eating house industry." Customers download an app, prepay for their food on a mobile device, and receive a iii-digit PIN or QR lawmaking. The client tin so become to the Pizza Portal at the store and input their PIN or scan their QR code to open up a secured compartment in the portal, retrieving their pizza and skipping the line—no homo interaction required.
Breakthroughs in foodservice automation aren't express to the pizza industry. Pasadena, California-based Miso Robotics introduced Flippy, an "autonomous robotic kitchen assistant," earlier this year in Los Angeles. Flippy, which wowed customers at a CaliBurger location in Pasadena and in a nutrient stand at Dodger Stadium, tin flip burgers and place them on buns, and operate fryer baskets.
Topliff says that pizzeria owners shouldn't lose sight of the big flick. "I think technology is a wonderful affair and is helping our manufacture abound to a corking extent, but I also feel that, at some point, the personal touch is going to get lost in all this technology," she says. "I yet recollect nothing beats existence able to talk to your customers and have contiguous fourth dimension with them."
But technology however offers cost-cut advantages to pizzeria owners, Topliff admits. "During these times when the cost of labor is getting then high, things like kiosk ordering and mobile ordering take taken a giant spring. It's less expensive for a shop owner, specially an independent, to be able to keep business going. Technology is something we all have to go on an eye on."
Health Care
Diners are increasingly looking for healthier options at the restaurant. According to a Technomic study, 25% of consumers indicated they "would eat pizza more ofttimes if there were healthier options available," with young consumers, women, and "super heavy" pizza eaters being most interested. Co-ordinate to PMQ's 2022 Pizza Industry Demography, 64.45% of respondents stated they offer a gluten-costless chaff, and 23.92% reported offering a vegan pizza.
Keto pizza has as well gained popularity. As reported in Liz Barrett Foster's article on the trend, published in the Nov event of PMQ, Ron Mathews, owner of Rockstar Pizza in Brownsburg, Indiana, began offering keto-friendly menu items this twelvemonth. "I'm having a hard fourth dimension just keeping upwards with the need," Mathews says. "We're selling a minimum of 100 keto pizzas on Saturdays, which is when nosotros promote the offering." Mathews even began offering keto sandwiches, which likewise proved popular.
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| View our coverage of keto pizza in our Past Bug (Nov 2018) section at pmq.com. |
Rago says customers are also demanding higher-quality ingredients. "Quality ingredients assistance your product brand improve," he explains. "You'll sell a lot more than if you're using quality ingredients, considering people are starting to be aware of what's going into food." However, he adds, when adding these high-quality ingredients, operators must brand sure to toll their menu items appropriately.
Meanwhile, customers with special dietary needs, such equally vegan or gluten-free, too expect diverse options at their favorite pizzerias. "People are just much more aware of what they are eating and putting into their bodies," Irving says. "My daughter has an intolerance to gluten. If a pizzeria doesn't offering some sort of gluten-free option, it's probably not one we will get to. Practise some inquiry and explore new card items; have at least one or two alternative options so you lot can accommodate the whole family unit."
Topliff agrees that today's consumers accept become more health-conscious. "With the advent of carte labeling, everybody knows exactly what you're putting into your food," she says. "You're obligated to source the best ingredients, the freshest ingredients, because they're existence looked at more than ever."
Another ingredient trend has been the uptick in constitute-based and vegan ingredients. Domino'south Australia added three vegan pies to its menu, in add-on to vegan garlic bread, co-ordinate to a January 2022 article on livekindly.co. Domino'south Australia stated, "We have been overwhelmed by the popularity of our vegan cheese…We've received great feedback most having vegan cheese, and it will stay on the menu."
The Youth Movement
At the close of 2018, there is an entire generation of consumers who never knew a world without computers, and many of them take no retention of a world without cell phones. Young customers tend to do anything and everything they can on their smartphones or online, whether it is ordering a ride via Uber or ordering a pizza. The convenience of not having to interact with other people is besides an incentive to them.
At the aforementioned time, a Technomic study found pizza to be nearly pop among younger consumers (Gen Zers and millennials), with pizza consumption frequency lessening with age. According to a poll by Ellios.com, 40% of millennials think pizza is "the best food in the world."
In an interview for an August 2022 article in the online publicationdiginomica, Papa John's CEO Steve Richie discussed the importance of the younger generations. "Our focus on digital efforts is clearly to make certain that nosotros are appealing to younger audiences, which volition be the future of the overall business concern," he said. "This make reputational work is very, very critical to moving the overall comp sales forwards while we're solving for differentiations in messaging and the value perception and the introduction of all the new technology pieces."
A Nov 2022 report by eMarketer Retail found that 36% of U.S. net users ordered eatery delivery in the by year, the majority of which were those nether 35. The survey found that younger users take higher adoption rates and tend to use commitment services more frequently.
Irving notes that younger pizza consumers want online ordering, likewise equally data on your ingredients. "Yous have to recognize that and suit your business organization," he says. "If you don't change at present, information technology might not affect your business today, only five years from now, you're going to look back and say, 'I wish I had online ordering then, considering now everybody else has information technology.'"
Topliff echoes the demands of those who prefer to do things correct from their computer or phone for ease and convenience. But she also identifies an unexpected upside to online ordering: privacy. "There is a tendency to order more than online, because no one is watching what you're ordering," she explains. "You have the ability to order in the privacy of your ain home and by yourself. Simply some people even so prefer to society in person, so yous have to be prepared to go in whatever direction that is going to exist most convenient and make your customers the happiest."
Tertiary-Party Services
Tertiary-party delivery and ordering services have been game-changers in the pizza manufacture. For the start time, restaurateurs have the option of non hiring drivers and paying costly insurance bills for the luxury of delivering their product. However, these services come up at their own price.
A June 2022 Morn Consult poll reported that "31% of U.Southward. adults order delivery at least somewhat often, and 67% 'hardly ever' or 'never' society in." The study also indicated that 82% said they prefer to order direct from a eatery, while only thirteen% employ a third-party delivery service; 26% stated "quality of the food delivered" was the deciding factor in choosing a third-party commitment service. According to PMQ's 2022 Pizza Manufacture Demography, 67.46% of respondents reported not utilizing a third-party commitment service.
Rago believes that the convenience of tertiary-party services does non necessarily offset the increased costs of utilizing those services. "I know it's convenient, but they're non coin-conscious," Rago says. "When you use those tertiary-party companies, most of the time customers are paying an inflated rate or surcharge. Bottom line is, it'southward costing the millennial more money without them necessarily realizing it."
Topliff believes that, when evaluating a third-party service, operators must examine the seamlessness of the commitment process: Are they delivering in the right packaging? Are the pizzas actually arriving the way they should? "Nosotros've had our own deliveries and drivers for the 50 years that we've been in business," Topliff says. "We nonetheless have the availability for things like UberEats and many of the third-party delivery services, simply because that's where some of our customers are. It seems like a lot of the millennials prefer to skip having that one-on-i contact and just want to be able to do it right from their figurer, so nosotros take to be in both places."
Leveraging Loyalty
Loyalty programs have been effectually for decades and remain hugely popular to this solar day, including for pizzerias.
According to PMQ's 2022 Pizza Industry Census, 41.71% of respondents reported utilizing a loyalty programme. In a 2022 Forrester Data Consumer Technographics North American Retail and Travel Survey, 60% of loyalty customers said the programs influence where they make purchases, and 48% said loyalty programs influence what they purchase.
In the same survey, 64% of U.Due south. online adults who belong to any customer loyalty program, and who regularly participate in most of the programs they join, said the programs make them feel more loyal to the brand or company, compared with 42% who participate in just a few programs and 19% who rarely participate.
"I call up every business should have loyalty programs," Irving says. "If you can get someone to download your app, you can go them to order much more frequently through that app, because they are now a loyal customer. It's something every concern should look at."
"You can't be in business without a loyalty plan these days," Topliff agrees. "Everybody's looking for them. Nosotros have coupons on the side of our boxes that say 'Purchase 12, go one free.' We have it on every website and homepage and every possible social media place we can put it: If you lot're part of our loyalty programme, you lot'll get something for free. These days, in these economic times, people are looking for that."
In a Nutshell
Ultimately, despite all of the challenges today'southward pizzeria owner faces, Topliff offers a positive summation of the land of the pizza manufacture. "Pizza has been one of the staples of the industry for the last hundred years," she says. "There have been recessions, but pizza always seems to practise well even during those times, because we're the one food that families can depend on—that can feed a family for a fairly decent toll, that helps celebrate football games and birthdays and kids' parties. Information technology's always been the biggest pct of the National Restaurant Association and the International Franchise Association."
And, if there's one more trend that doesn't look to be slowing, it's the increased focus on technology. Looking ahead to 2019, remain on the sentinel for new innovations, whether it'southward a new ordering app, a piece of equipment that can lower your labor costs, or an upgraded POS organization. History shows that those who neglect to prefer new technologies may be left behind, specially given the youth market's analogousness for all things high-tech. At the same time, don't forget that using healthy, quality ingredients volition ever exist a cadre component of any successful pizzeria—though times may be a-irresolute, some consumer demands will always remain in style.
Source: https://pizzafactoryfranchises.com/thank-you-eblast/
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