Pizza Today - October 2019 - 31

T

here's a pizza meme going around of
the brutal scene in Casino where Joe
Pesci is forced to watch his brother
get whacked. However, instead of his brother,
it's pineapple going on pizza. The point of the
meme is to show how traumatic it is to any
true Italian Pizza aficionado to see pineapple
"ruin" a pizza. It made me laugh when I saw it,
but the next thing I thought was: I've made a
lot of money on pineapple in the last decade.
Now if you're reading this magazine, you
are in this industry and know that pineapple
on pizza is something that a broad base of
customers want and enjoy. It's not even that
crazy of a topping when you think about it.
It's a yellow fruit, same as a yellow bell pepper. Whether you agree with the worthiness
of pineapple to be a real topping, it doesn't
matter. Owning a pizzeria is about making a
profit through great and multi-faceted options
that progress your brand. If you push that your
brand has ZERO PINEAPPLE TOLERNACE, there is marketability to that purist
approach. That means if you're not going to
carry anything Avant Garde, you should say
that. Otherwise it's just a wasted opportunity.
Restaurants that can avoid all eclectic
toppings are restaurants built on being classic

pizzerias in every sense of the word. And
while there's a nostalgia about that style of
restaurant, it is by definition stagnant. Unless
you're rolling deep in cash, that style of
restaurant is not your most profitable pursuit.
Advancing the game with new and exciting
styles of pizza that give your customers
something new to enjoy for the more
adventurous palate (along with the classics)
is a prudent financial choice. Pineapple is not
a new industry trend that will break down
culinary barriers.
In the last 20 years, there have been many
growth spurts of popular styles or items that
have come to fruition. Barbecue pizza in the
mid to late 90s progressed to different variations of pasta on pizza in the last
10 years. The new trends are taking things that
are just standard in other culinary fare and
normalizing them to pizza.
HERE ARE SOME TOP CHOICES OF UP
AND COMING TOPPINGS AND HOW TO
MAXIMIZE THEM AT YOUR PIZZERIA.

Pickles
Pickled anything really. Sliced pickles, the
classic cucumber version, or more interesting

pickled vegetables are on the rise. They provide
an extremely tart taste that is counterbalanced
by a base cheese and accented best by the
salty flavor of a cured meat like prosciutto or
pancetta. At the same time, you could do it
super basic and keep it with bacon instead.

Corn

You can choose basic or gourmet, from
seasonal stalks to precut frozen. Roasted, not
roasted, served with cotija cheese or cilantro
makes it different, flavorful and fun. Using a
topping like corn can maximize top of mind
awareness and the "Oh, have you tried that
new corn pizza at (blank) pizzeria," that you
want to optimize.

Gourmet Sliced Meats

Salami and Canadian bacon are perfectly
fine meats, but they don't provide a call to
action. The goal is to wow the customer.
Soppressata and different versions of wine
cured meats give your pizza a flair along with a
sense of tradition that basic deli cuts won't do.
Speck takes prosciutto and turns it into
something even more refined. We smoke our
own at Andolini's and it is a heavy contributor
to our fan base.
The benefit of having these more varied
styles of meats goes beyond more topping


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Pizza Today - October 2019

Table of Contents for the Digital Edition of Pizza Today - October 2019

Pizza Today - October 2019
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
Background Music
Topping Trends
Dollops
Waste Management
Promoting Gift Cards
Holding Events
Independent Pizzeria Of The Year: Dante, Omaha, Ne
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - October 2019 - CT1
Pizza Today - October 2019 - CT2
Pizza Today - October 2019 - Pizza Today - October 2019
Pizza Today - October 2019 - Cover2
Pizza Today - October 2019 - Commentary
Pizza Today - October 2019 - 4
Pizza Today - October 2019 - 5
Pizza Today - October 2019 - 6
Pizza Today - October 2019 - 7
Pizza Today - October 2019 - Contributors
Pizza Today - October 2019 - 9
Pizza Today - October 2019 - Expo Spotlight
Pizza Today - October 2019 - 11
Pizza Today - October 2019 - Meet The Makers
Pizza Today - October 2019 - 13
Pizza Today - October 2019 - Conversation
Pizza Today - October 2019 - 15
Pizza Today - October 2019 - Man On The Street
Pizza Today - October 2019 - 17
Pizza Today - October 2019 - Tony’s Trending Recipe
Pizza Today - October 2019 - 19
Pizza Today - October 2019 - Knead To Know
Pizza Today - October 2019 - 21
Pizza Today - October 2019 - 22
Pizza Today - October 2019 - 23
Pizza Today - October 2019 - Destinations
Pizza Today - October 2019 - 25
Pizza Today - October 2019 - Background Music
Pizza Today - October 2019 - 27
Pizza Today - October 2019 - 28
Pizza Today - October 2019 - 29
Pizza Today - October 2019 - Topping Trends
Pizza Today - October 2019 - 31
Pizza Today - October 2019 - 32
Pizza Today - October 2019 - 33
Pizza Today - October 2019 - Dollops
Pizza Today - October 2019 - 35
Pizza Today - October 2019 - Waste Management
Pizza Today - October 2019 - 37
Pizza Today - October 2019 - 38
Pizza Today - October 2019 - 39
Pizza Today - October 2019 - Promoting Gift Cards
Pizza Today - October 2019 - 41
Pizza Today - October 2019 - 42
Pizza Today - October 2019 - 43
Pizza Today - October 2019 - Holding Events
Pizza Today - October 2019 - 45
Pizza Today - October 2019 - 46
Pizza Today - October 2019 - 47
Pizza Today - October 2019 - Independent Pizzeria Of The Year: Dante, Omaha, Ne
Pizza Today - October 2019 - 49
Pizza Today - October 2019 - 50
Pizza Today - October 2019 - 51
Pizza Today - October 2019 - 52
Pizza Today - October 2019 - 53
Pizza Today - October 2019 - 54
Pizza Today - October 2019 - 55
Pizza Today - October 2019 - Product Showcase
Pizza Today - October 2019 - 57
Pizza Today - October 2019 - Pizza Today Yellow Pages
Pizza Today - October 2019 - 59
Pizza Today - October 2019 - 60
Pizza Today - October 2019 - 61
Pizza Today - October 2019 - 62
Pizza Today - October 2019 - 63
Pizza Today - October 2019 - The Marketplace
Pizza Today - October 2019 - 65
Pizza Today - October 2019 - 66
Pizza Today - October 2019 - 67
Pizza Today - October 2019 - 68
Pizza Today - October 2019 - 69
Pizza Today - October 2019 - 70
Pizza Today - October 2019 - 71
Pizza Today - October 2019 - 72
Pizza Today - October 2019 - Reader’s Resource
Pizza Today - October 2019 - Mike’s Monthly Tip
Pizza Today - October 2019 - Cover3
Pizza Today - October 2019 - Cover4
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