Ever-popular pizza remains a staple on many kinds of menus. But diners’ openness to new sorts of pies is expanding. Here are some statistics on what they’re seeking now, culled from Technomic’s most recent Pizza Consumer Trend Report.
More than four-fifths (83%) of consumers say they eat pizza at least once monthly. This consumption level is “fairly stable” compared to two years ago, Technomic says, though the amount of consumers who report eating pizza more than once weekly has increased by four percentage points.
Twenty-seven percent of consumers age 18-34 say they’re ordering pizza for delivery more often since the pandemic began, while 23% say the same of ordering pizza for carry out.
More than one-third (34%) of consumers say that dough or crust quality is the most important aspect of a pizza, per Technomic, with toppings quality coming in at a not-so-close second.
Nontraditional pizzas, such as breakfast or dessert varieties, have greater appeal among younger diners, with about one-third of consumers age 18-34 saying they would order each variety if offered.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.