Pizza remains one of the most beloved and versatile items in the foodservice industry. It’s a staple not only for consumers but also for operators, thanks to its broad appeal and adaptability. For food manufacturers, understanding the nuances of how pizza is utilized across different segments is crucial to delivering solutions that meet operators’ needs. Premade pizza, in particular, is emerging as a highly improved and popular pizza format in specific segments.
The Landscape of Premade Pizza
The heaviest users of premade pizza are non-commercial operators, especially in primary schools, healthcare, and business and industry (B&I) settings. On the commercial side, quick-service restaurant (QSR) operators report minimal usage, as they rely on scratch preparation or the usage of individual components (e.g., doughballs, sheeted dough, etc.).
For these concepts, scratch-made pizza is a hallmark of quality and uniqueness, vital for maintaining brand differentiation.
However, premade pizza is gaining traction in non-traditional applications. Operators are incorporating it into appetizers and experimenting with spicy and ethnic variations to cater to evolving consumer preferences.
Traditional toppings like pepperoni, cheese, and vegetables remain dominant, but innovation in flavors and formats presents growth opportunities for manufacturers.
The Importance of Components
The importance of high-quality components such as cheese, doughballs, sheeted dough, and protein toppings cannot be overstated. These elements are the foundation of a great pizza and can drive operator loyalty. For example, consistent and customizable frozen dough solutions can help operators balance labor challenges while maintaining quality.
Similarly, innovative cheese blends and protein toppings can inspire new menu creations, enhancing value for end consumers.
Opportunities for Manufacturers
To capitalize on these trends, food manufacturers might want to consider non-commercial segments like schools and healthcare with customized, high-quality premade options. Suppliers might also focus on developing turnkey solutions that simplify preparation while allowing for operator customization and expanding product lines to include offerings such as calzones, strombolis, and panzerotti to help diversify menus and capture new market opportunities.
Foodservice IP will be launching a 2025 Foodservice Study in February 2025 that will focus on premade pizza, toppings, cheese, sauces and components. More information can be found here. Please contact Tim Powell (tpowell@foodserviceip.com) for more information.
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