Pizza Today - July 2018 - 14

@PizzaToday

CLICK.EXPLORE.CONNECT.

A MOMENT WITH MANDY

WHAT'S HOT...... AND WHAT'S NOT IN 2018
700 members of the American
Culinary Federation to determine
what concepts are hot and what lost
steam in 2017. Top 10 trends include:

MA NDY WO L F DE T WI LER

W

hen it comes to
discussing trends,
our Associate Editor
Denise Greer is always ahead of
the curve. For years, we've rolled
our eyes and teased her for obscure
ingredients and practices ... only to
see them in production two years
later.
If you've attended International
Pizza Expo or Pizza and Pasta
Northeast, you're already ahead of
the game.
The National Restaurant
Association surveyed more than

1. Hyper-local (e.g. restaurant
gardens, onsite beer brewing,
house-made items)
2. Chef-driven fast casual concepts
3. Natural ingredients/clean menus
4. Food waste reduction
5. Veggie-centric/vegetable-forward
cuisine (e.g. fresh produce is star
of the dish)
6. Environmental sustainability
7. Locally sourced meat and seafood
8. Locally sourced produce
9. Simplicity/back to basics
10. Farm/estate-branded items
We've already started to see
many of these in pizzerias across the
country. The farm-to-table movement

has been a hit for a while, but more
pizzerias are choosing to source
their ingredients locally over buying
from the same truck that hits the
competitor's pizzeria, burger joints
and casual dining chains down the
street.
We've also seen more chefs
entering the market than ever before.
See John Gutekanst's article next
month to learn how an upscale chef
and artisan bread maker makes his
carryout and delivery service work in
a small college town in Ohio.
Finally, take a look at your menu.
If it's overly long, too complicated,
wastes product or lacks creativity,
it's time to study up on some current
trends. Staying one step ahead of
your competitor is great -- but why
not take two steps?
MANDY WOLF DETWILER is managing
editor of Pizza Today.

#PIZZATODAYREADER

@joeyyypepperoni / @elevenbnyc

@Virgils_Plate / Erie, PA

FACEBOOK Q&A

Tell us about your
Mother's Day sales.
Mom's meal is free! The
rest of the family's meal is
equal to or more than Mom's
- her meal is FREE. It's also
our every Monday - Mom
Monday Special.
Sarah Brittin

Just over three times the
normal Sunday this year. It
was insane. People were
willing to wait an hour for
their food.
Gordon 'N' Simone Fletcher

No special deals or
discounts, flowers on the
table and plenty of well
prepared staff to make sure
we provide a great dining
experience. Always the
busiest day of the year.
Jeff Janik

We ran any Large pizza
12.99 all weekend. Got a
pretty good response.
Dustie Kenyon

We close on Mother's Day.
I know financially it's a bad
idea but it give our staff a
chance to have family time
without stress. ... We close
Father's Day too.
Denis Phillips

Wednesday night.

What do I do on a day off? Hang on the roof with Jake &
Elwood doing some required reading.

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Pizza Today - July 2018

Table of Contents for the Digital Edition of Pizza Today - July 2018
