When you differentiate your pizza, you create magnetism. Hungry consumers are attracted to an identifiable difference. Because a specialty helps you stand out from the crowd, you’re more likely to be first choice when it’s time to select the place to go for pizza.
1. Offer gluten-free pizza.
A growing number of pizzerias are offering alternative options for those who suffer from celiac disease. Those whose diet must be gluten free will bring their friends to your place. Premade, gluten-free crusts are now available frozen. Some pizzerias like to add a disclaimer to their menus because wheat flour is part of the pizzeria environment. Click here to read about the trend or request information about precooked gluten-free meats.
Courtesy of Associazione Verace Pizza Napoletana (AVPN)
2. Serve an authentic Neapolitan pizza.
Play up the romance of an Italian legend. In 1889, when Queen Margherita of Savoy was served a pizza in Naples with the colors of the Italian flag, she liked it so much, it was named after her. Now the Associzione Verace Pizza Napoletana certifies, through a strict process, authentic Marinara and Margherita pizzas. At this time, only 50 pizzerias have been VPN-certified since 1998, but 10 have happened in the past six months. The certification takes a couple of months and is intended to preserve original flavors.
3. Offer green to go.
Eco-awareness means developments in packaging. Along with carry-out pizza boxes made with a high percentage of post-consumer waste, there’s the Greenbox made of 100% recycled material. It breaks down into serving plates and a storage container for leftovers.
4. Try out a Pizza Cone.
Popular in Europe, Pizza Cones, which are dough in a cone shape filled with pizza ingredients, are getting a lot of play in America. Especially good for grab ‘n go eating, Pizza Cones are available par-baked, filled or unfilled.
Image courtesy of CrispyCones
5. Go ‘round the clock.
Imagine being the go-to place in the off hours. It’s working successfully in a pizzeria close to Ohio’s Dayton University, where students are hungry 24/7. The breakfast pizza, like a quiche, is selling very well too. More breakfast pizza ideas for your restaurant.
6. Try pizza tapas-style.
Based on the small-plates trend, personal, bite-sized pizzas could be offered topped with gourmet ingredients—specially seasoned meats, unexpected combinations of vegetables, spices and flavorful sauces—as appetizers or a selection of several for a main course.
7. Build on a grander crust.
In the search for gluten-free crusts, some pizzerias are emerging into a new area. Whole grains, up to ten in a single recipe, including buckwheat, quinoa and nut flours, and even acai berries have been found popular as crust ingredients. The antioxidant properties are popular with the health-conscious consumer.
8. Use artisan cheeses.
Specialty cheeses pack a lot of flavor in a small package and have cachet. Though artisan cheese costs more per pound, you can use much less for the same flavor impact.
9. Search out local produce.
Ed Zimmerman, president of pizza.com, says “This is the easiest, least expensive way to stay on the two hottest food trends—local ingredients and sustainability.” He recommends visiting local farm markets and buying produce from a farmer whom you can then use in your promotion.
10. Offer more nutritional topping choices.
Pizza is mistakenly considered a food to avoid when dieting. However, if you offer the right toppings it can actually be well-balanced option for your more health conscious patrons. Aside from the obvious vegetable choices, offer lower-fat proteins such as ham or chicken.
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New Menu Idea | Chicken and Andouille Sausage White Cheddar Panini
Magnifoods® Chicken Breast Strips, Premoro® Bias-Sliced Andouille Links, white cheddar, arugula greens, bell peppers and brown mustard between white bread and grilled until crispy.
Also try Magnifoods® Chicken in pizza, traditional and ethnic casseroles, salads, sandwiches, wraps and fajitas.
Start with our menu ideas; then add your inspiration to create signature recipes that keep your customers coming back for more.
The Burke R&D Techlink | Summer 2011 – a quarterly news update from the Burke Research and Development Team – is now available for download.
Included in this issue:
- Haack Joins Burke’s R&D Team – Burke Corporation has a new addition to the R&D team, Asia Haack, Food Technologist
- Burke Develops Two Unique Chicken Toppings – Bias Sliced Chicken Sausage and Lower Sodium Buffalo-Style Chicken Breast Strips
- Ingredients for Optimization – Burke Corporation’s Certified Culinary Scientist, Dawn Canon, discusses the basics of optimization in your meat products
- Meat MythCrushers Campaign Launched to Combat Top Meat Myths by the American Meat Science Association (AMSA) and American Meat Institute (AMI)
- K-State to Host 2011 Reciprocal Meat Conference (RMC) sponsored by the American Meat Science Association (AMSA)
Download the Burke R&D Techlink | Summer 2011
New Menu Idea | Jammin’ Cajun Pizza
MagniFoods® Diced Ham, MagniFoods® Chicken Breast Strips, Premoro® Bias-Sliced Andouille Links, green peppers, onions, mozzarella and cheddar cheese on a layer of zesty pizza sauce; drizzled with Tabasco sauce.
Also try adding MagniFoods® Canadian-Style Bacon and Ham to your pizza, calzones, pasta dishes, sandwiches, appetizers, soups and your premium and signature menu items.
Start with our menu ideas; then add your inspiration to create signature recipes that keep your customers coming back for more.
Looking for new ideas to liven up your menu? Look no further. We have 11 new pizza ideas for 2011, based on an annual report of restaurant trends by the National Restaurant Association.
- Teriyaki Rice Pizza: Chicken strips sautéed with broccoli, carrots, celery and onions in a teriyaki sauce; spread on crispy rice crust—made with rice, an egg and mozzarella cheese
- Peach & Pecan Pizza: Chicken strips, sharp cheddar cheese, peaches and pecans on an oil-brushed crust; drizzled with balsamic vinegar
- Spaghetti & Meatball Pizza: Italian-style meatballs, red peppers and mushrooms tossed in a mixture of spaghetti sauce and pureed carrots; spread over a thin layer of spaghetti noodles on a pizza crust and topped with mozzarella and parmesan cheese
- Deconstructed Eggroll Pizza: Pork sausage, broccoli, carrots, cabbage, water chestnuts, olive oil and soy sauce; drizzled with sweet and sour sauce
- Sunnyside Up Egg Pizza: Breakfast sausage and goat cheese, topped with a sunnyside egg on an oil-brushed crust
- Antipasto Pizza: Salami, pepperoni, artichokes, red peppers, black olives, garlic, tomatoes, oregano and parsley tossed with Italian dressing and topped with feta cheese
- A Pizza Taco: Italian sausage, seasoned ground beef, pepperoni, mushrooms, green peppers and onions on a 12-inch flatbread; bake with flatbread folded over like a taco and top with lettuce, taco sauce and sour cream when out of oven
- Croque Madame Pizza: Ham and gruyere cheese , topped with an egg on an oil-brushed crust
- Surprise Crust Pizza: Italian sausage, mushrooms, green peppers, onions and pizza sauce on a crust with bacon rolled in the edges
- Perfect Pear Pizza: Italian sausage, brie, pears and walnuts topped with romaine lettuce tossed in oil and red wine vinegar
- Kids Mac ‘N’ Cheese Pizza: Bacon and macaroni noodles, tossed in a cheese sauce and pureed squash; topped with cheddar cheese
Start with our pizza ideas; then add your inspiration to create signature recipes that keep your customers coming back for more. For more menu ideas, visit our recipe page at www.BurkeCorp.com/Recipes.
To continue this conversation, please leave us a comment at the bottom of this post or email us at BurkeBlog@BurkeCorp.com.
Whether it’s simple sausage, fruit or seafood – toppings can make or break your bottomline.
Knowing what toppings are both popular and profitable will help you make smart decisions, while learning how to sell those toppings effectively can help increase both your traffic and revenue.
In this 51 page guide, from Burke Corporation and PizzaMarketplace.com discover:
- Toppings make the bottom line
- Trends with a focus on the numbers
- Toppings profit, cost and use analysis
- Marketing your toppings
- Safe handling
- Meats, vegetables, fruits and seafood
- Healthful pizzas
- Multitasking ingredients across your menu
Go to PizzaMarketplace.com to download the New Profiting With Pizza Toppings Guide.
Burke Corporation has partnered with Brand Points PLUS to reward you and your operation for buying the top quality products you use everyday.
With over 25 foodservice partners Brand Points PLUS is a simple reward program supported by the manufacturers of foodservice supplies—and best of all it is FREE for you to enroll.
All you have to do is purchase qualifying top quality products, submit your points and redeem your rewards – including everything from digital thermometers and sauce pans to LCD televisions and Ipod® Touch – even fryers and ovens.
To get started just follow these few easy steps:
- Join for FREE at http://www.brandpointsplus.com/EnrollNow.asp
- Buy participating brands – for a list of qualifying products visit Burke Corporation’s Brand Points PLUS qualifying products
- Submit purchase verification by mailing distributor invoices to Brand Points PLUS in Becker, MN
- Redeem your rewards at http://www.brandpointsplus.com/Rewards.asp
For more information about qualifying Burke fully cooked meats contact your salesperson or complete our sample request form.
The advantages of pre-cooked meats have been well documented. Convenience of use; no waste; product stability; and most importantly, food safety are the well known reasons for using pre-cooked meat toppings. Minimizing the risk of food borne illness is paramount in today’s foodservice operations. This is why the cooked meat toppings have become so popular. Eliminating the chance of cross contamination from uncooked meats to ready to eat foods provides assurance to foodservice operators and the consuming public.
To elaborate on this food safety point, a recent scientific peer reviewed article found that foodservice workers, on average, commit one act of cross-contamination with the potential of leading to illness per hour. The study was a collaborating effort among researchers from North Carolina State University, Kansas State University, and the University of Guelph. They collected their data by studying footage from strategically placed video cameras placed in commercial kitchens.
For more information about cross-contamination and suggested solutions please visit Meatingplace.com’s Video study shows foodservice workers cross-contaminate once an hour.
To help reduce cross-contamination in your kitchen request samples of Burke fully cooked meats.