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New Pizza Trends

New Pizza Trends. What’s Hot for 2009. Trends. Pizza Types Gluten-free Natural Gluten-free Being bought by more than Celiacs (could indicate a trend or fad). Perception of “healthy” eating? Somewhat difficult to make at the store level. Trends.

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New Pizza Trends

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  1. New Pizza Trends What’s Hot for 2009

  2. Trends • Pizza Types • Gluten-free • Natural • Gluten-free • Being bought by more than Celiacs (could indicate a trend or fad). • Perception of “healthy” eating? • Somewhat difficult to make at the store level

  3. Trends • Specialized ingredients may be difficult to secure. • Made from a batter rather than a dough. • Limited sales.

  4. Trends • Natural • Perception of healthy eating. • Makes pizza into a “feel good” food. • May raise the pizza to a “gourmet” status due to toppings and presentation.

  5. Trends • More pizzerias are interested in selling traditional slices in addition to their regular pizzas. • Increased sales opportunities • Helps to reduce “ticket” total. • Allows for greater variety to your customer (different slices for each person at the table) • Easy to accommodate.

  6. Flour Pricing • Overall world wheat situation is much better than it was a year ago at this time. • Winter wheat fields are devoid of snow cover and are lacking in moisture (could result in stress in upcoming months) • Still too early to begin assessment of winter wheat crop quality. • Spring wheat won’t be planted until late spring.

  7. Flour Pricing • We expect to see flour prices remain pretty stable for another month, then speculation may begin to influence pricing. • We could see as much as a 12 to 15% increase in flour prices by mid-summer. If winter wheat crop is favorable, our spring wheat prices should hold, but if winter wheat crop is sub-standard, get ready for another round of flour price increases.

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