bake Special Report - Pizza 2021 - 9
marketing platforms. He also
emphasizes the need to be aware
of inflationary pressures that could
impact sales.
The industry should build on strategies
that support home-based
consumption, he adds.
" How are you investing to keep
at-home demand high? " he asks.
Looking ahead, Yankellow says
he does not see much change in
the near future in brick-and-mortar
restaurants.
" Maybe we will see some ghost
kitchen outlets, or some pop-up
type operations in that you have to
pre-order from a limited quantity
and menu, " he says. " Frozen pizza
will continue to grow and evolve
probably in gimmicky ways like
laminated crusts that have recently
been introduced to sourdough and
organic. There is a huge audience for
pizza of all styles and all categories
and all price points. There is no limit
on the growth of the category. "
Of note, Jeremy White, content
director and editor-in-chief for
Pizza Today, Pizza Expo, and the
Artisan Bakery Expo, points out that
consumers are moving to app-based
ordering. " They want to push a
couple of buttons and then have
their food arrive. The old ways of
doing business are dying, " he says.
What about convenience - how is
this influencing how pizza is made,
and the types of pizzas that are
most popular?
" Pizza is one of the most convenient
foods on the planet. It's readily
available, relatively inexpensive and
travels well, " White says. " That's why
it has always been and will forever
remain the ultimate group food! "
The serious pizza maker looks
to control as many of those variables
as possible by watching water
temperature, dough temps during
mixing, etc., he adds.
" Americans are really expanding
their palates, which is a beautiful
thing, " White explains. " High-end
cured meats, such as spicy soppressata
and speck, have been trending
for many years now and continue
to have growing appeal. An opened
pizza dough is literally a blank
canvas, and today's pizza makers
are experimenting like never before. "
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
(Consumers)
want to push
a couple of
buttons and
then have their
food arrive.
The old ways of
doing business
are dying. "
Jeremy White, content director and
editor-in-chief for Pizza Today, Pizza
Expo, and the Artisan Bakery Expo
Job training
The National Restaurant Association
Educational Foundation and restaurant
company MOD Super Fast Pizza
Holdings LLC, parent of the fast-casual
MOD Pizza chain, recently partnered
to create job opportunities
and skills training for young adults
to help them start careers that can
change their life paths.
9
©BNENIN - STOCK.ADOBE.COM
http://www.bakemag.com
bake Special Report - Pizza 2021
Table of Contents for the Digital Edition of bake Special Report - Pizza 2021
bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
bake Special Report - Pizza 2021 - 6
bake Special Report - Pizza 2021 - 7
bake Special Report - Pizza 2021 - 8
bake Special Report - Pizza 2021 - 9
bake Special Report - Pizza 2021 - 10
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bake Special Report - Pizza 2021 - 37
bake Special Report - Pizza 2021 - 38
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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