Pizza Today - January 2021 - 48

food drive thrus. Many times they would
be much quicker to walk in and pick up;
but, as I said, customers prefer the convenience of staying in their vehicle. Since
we don't have a drive thru I want to make
pickup as easy as possible and perfect the
curbside pickup experience. I believe that
post pandemic this will be a trend that
people prefer over walking in.
Brittany Saxton: Our goals and focus
for the new year will be to focus our
efforts on marketing and community
involvement; continue to improve our
carryout experience, along with team
alignment and growth around staying
current and innovative within our operation; and looking at what items we may
be able to further streamline and improve.
Mike DeNunzio: 2020 forced us to
pivot our business and take a hard look
at what was going to work and what
would not work for the foreseeable future.
Corona made us put a band-aid on many
systems that had to be changed or were
just flat out not going to work. With
the rise of minimum wage, the need for
healthcare and higher supply chain costs,
we feel the massive weight of staying
competitive in the market, keeping our
team happy, and still providing fantastic hospitality. 2021 is about finding
permanent solutions, refining our systems
to help with consistency & duplication
to increase our store's profitability, and
give core team members more opportunity. We are hyper-focused on growth
right now and know that sometimes you
have to scale back to move forward. 2021
watch out. We're coming for ya!
Nicole Bean: 2021 will be primarily
focused on growth in specified areas we
consider to be " new " demographics. I've
been watching our market grow over
the past four years and have mapped out
these target areas with zip code maps to
really dial in.
Adam Sweet: In the coming year I'm
focusing on creative avenues to get food
to people's homes without them coming
to us. Be that pizza delivery, prepared
meals, or frozen pizzas.

4 8 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 2 1 	

046_PIZ_0121_OPNYR.indd 48

WHAT DO YOU SEE AS THE BIGGEST RESTAURANT TRENDS FOR
PIZZERIAS IN 2021?

WHAT CAPITAL OR OPERATIONAL
IMPROVEMENTS ARE YOU/WILL
YOU ADD IN THE COMING YEAR?

Tony Troiano: With the huge focus on
carryout and delivery this year, I believe
this trend will continue. I believe that as
pizza operators we have an advantage -
because many of us were already doing
delivery. However, so much more competition has been added for those same
dining dollars. Many of the restaurants
whose focus was dine in but pivoted to
delivery will continue to do so even when
dine in returns to full capacity. With the
added competition, we have to be better
than ever at what we do. Because, as I said
earlier, we are competing for the same
dollars. We have to be better, easier and
faster because that is what customers are
demanding.

Tony Troiano: My kitchen has always
been pretty maxed out. I think that with
the increase in business this year I will
be trying to get creative and increase the
footprint of our kitchen. This is easier said
than done, but it's something that has to
happen. How I will do that remains to
be seen, but it's high on the priority list. I
always feel that it is important to give my
staff the proper tools to succeed, and in
this case it's more space.

Brittany Saxton: I think from an
operational standpoint we will see us
almost revert to old school ways. Delivery
and carryout being the focus of the operation as dine in continues to plummet (in a
lot of places it's not allowed). I think you
will see a lot of amazing operators take
the challenges and lead in the ways that
are possible in an impossible situation.
Menus will become streamlined as we try
to maintain our costs and overheads. I see
a lot of ghost kitchens come in to play.
Mike DeNunzio: I think we'll see more
vegan specialty pies, better gluten-free
pies, improved delivery systems, and more
modified restaurant systems to offset the
rise in increased labor costs.
Nicole Bean: Fast casual and pop up
concepts are HUGE trends right now,
lots of people dipping their toes into the
pizzeria segment and marketing to lower
price points with less square footage,
and ghost kitchens. I've been inundated
with calls, e-mails and texts about ghost
kitchens.
Adam Sweet: I think the biggest thing

coming to the pizza industry is over saturation due to non-pizza restaurants pivoting towards our industry (as it's a tried
and true success in these times, being so
comforting and easily transportable).

Brittany Saxton: We are on track to
be transitioning our point of sale at the
beginning of the year. We will also be
starting our planning of another expansion we plan on doing within the next
two years.
Mike DeNunzio: We've temporarily
converted our dining room at Fine Folk
to create more storage and kitchen space
to cater to a higher demand for pick up,
takeout, and delivery orders. We are also
in the process of enhancing our outside
dining experience by adding tiki torches
and a new audio system.
Nicole Bean: Contemplating a commissary operation. If there is one thing I
know for sure, it's that people crave consistency. If we plan to grow any further, I
believe it would be a necessity.
Adam Sweet: We will be expanding
our delivery program mostly to maximize
ground covered and speed of delivery, but
also move into prepared food to sell at
local markets and such. n

20
21

12/14/20 2:55 PM


http://www.PIZZATODAY.COM

Pizza Today - January 2021

Table of Contents for the Digital Edition of Pizza Today - January 2021

Pizza Today - January 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Business Forecasting
Cleaning Protocols
Studying the Numbers
Lasagna
Small Market Menus
Chicken Pizzas
COVID-19 Mental Fatigue
New Year’s Business Resolutions
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - January 2021 - CT1
Pizza Today - January 2021 - CT2
Pizza Today - January 2021 - Pizza Today - January 2021
Pizza Today - January 2021 - Cover2
Pizza Today - January 2021 - Commentary
Pizza Today - January 2021 - 4
Pizza Today - January 2021 - 5
Pizza Today - January 2021 - 6
Pizza Today - January 2021 - 7
Pizza Today - January 2021 - Digital
Pizza Today - January 2021 - 9
Pizza Today - January 2021 - Conversation
Pizza Today - January 2021 - 11
Pizza Today - January 2021 - Mike’s Monthly Tip
Pizza Today - January 2021 - 13
Pizza Today - January 2021 - Man on the Street
Pizza Today - January 2021 - 15
Pizza Today - January 2021 - Building Blocks
Pizza Today - January 2021 - 17
Pizza Today - January 2021 - Tony’s Trending Recipe
Pizza Today - January 2021 - 19
Pizza Today - January 2021 - Knead to Know
Pizza Today - January 2021 - 21
Pizza Today - January 2021 - 22
Pizza Today - January 2021 - 23
Pizza Today - January 2021 - Destinations
Pizza Today - January 2021 - 25
Pizza Today - January 2021 - Business Forecasting
Pizza Today - January 2021 - 27
Pizza Today - January 2021 - 28
Pizza Today - January 2021 - 29
Pizza Today - January 2021 - Cleaning Protocols
Pizza Today - January 2021 - 31
Pizza Today - January 2021 - 32
Pizza Today - January 2021 - 33
Pizza Today - January 2021 - Studying the Numbers
Pizza Today - January 2021 - 35
Pizza Today - January 2021 - 36
Pizza Today - January 2021 - 37
Pizza Today - January 2021 - Lasagna
Pizza Today - January 2021 - 39
Pizza Today - January 2021 - Small Market Menus
Pizza Today - January 2021 - 41
Pizza Today - January 2021 - Chicken Pizzas
Pizza Today - January 2021 - 43
Pizza Today - January 2021 - COVID-19 Mental Fatigue
Pizza Today - January 2021 - 45
Pizza Today - January 2021 - New Year’s Business Resolutions
Pizza Today - January 2021 - 47
Pizza Today - January 2021 - 48
Pizza Today - January 2021 - 49
Pizza Today - January 2021 - Product Showcase
Pizza Today - January 2021 - 51
Pizza Today - January 2021 - Pizza Today Yellow Pages
Pizza Today - January 2021 - 53
Pizza Today - January 2021 - 54
Pizza Today - January 2021 - 55
Pizza Today - January 2021 - 56
Pizza Today - January 2021 - 57
Pizza Today - January 2021 - The Marketplace
Pizza Today - January 2021 - 59
Pizza Today - January 2021 - 60
Pizza Today - January 2021 - 61
Pizza Today - January 2021 - 62
Pizza Today - January 2021 - 63
Pizza Today - January 2021 - 64
Pizza Today - January 2021 - Expo Spotlight
Pizza Today - January 2021 - 66
Pizza Today - January 2021 - Cover3
Pizza Today - January 2021 - Cover4
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