inStore - IDDBA 2014 - (Page 70)

deli Flatbread Gluten-Free Flatbreads have been trending in the food world for some time and have now hit the pizza hard. "About 60% of the incremental growth for pizza was due to strength in flatbread pizzas," says Peter Reidhead, vice president of strategy and insights at GuestMetrics. A flatbread pizza gives a foodie shopper a reason to order pizza at the grocery store and flatbread crusts go well with any and all gourmet toppings you could offer. Gluten-free continues to grow at a staggering pace. Even though many consumers aren't buying gluten-free because they have celiac disease, there's a belief that gluten-free is healthier. First the smaller independents noticed and then the larger chains made it mainstream. Offering a gluten-free pizza in the deli or the foodservice department is a great way to attract the health-conscious shopper. "About 60% of the incremental growth for pizza was due to strength in flatbread pizzas." Peter Reidhead, vice president of strategy and insights at GuestMetrics Whole and Made-to-Order Compete with the chains and restaurants by offering the same things that they offer. Allow shoppers to place an order for a carry out pizza while they grocery shop in the center store. "We're starting to see a 'better pizza' category. These pizzas are made to order and this is really an area pizza hasn't seen before, but it's what consumers want," says Darren Tristano, executive vice president of Technomic. Develop a list of available toppings from ingredients that the store stocks. Fresh vegetables are an easy addition to your toppings list and the deli can provide a range of meats. If possible, charcuterie creates an excellent opportunity for gourmet pizzas and higher price points that can be sold by the slice as well. 70 * IDDBA DAIRY-DELI-BAKE 2014 SPECIAL EDITION * instore Health Codes If you're going to offer pizza by the slice and have it out for the customer to see, you must pay attention to your local health codes. Figure out the codes concerning time limits on having unrefrigerated foods for consumption out on display. Document times on every pizza from the time it leaves the oven and know when it will need to be removed. Keep these records to show to health inspectors should the need ever arise. Does the oven matter? You can use your existing oven to make good pizza. Wood fired ovens and coal ovens are more for show than they are about quality pizza, Arena says. "Ovens don't really matter, if you put good in, than you will get good out."

Table of Contents for the Digital Edition of inStore - IDDBA 2014

inStore - IDDBA 2014
Instore - May 2014
Editor's Note - The IDDBA Issue: The Consumer Puzzle
Table of Contents
News - On Our Radar
IDDBA Preview
Connecting the Dots - Attracting Shoppers
Bakery - Ingredients and Icings
Hy-Vee Cake Challenge
Cookies & Sweets
Dessert Trends
Bread Trends
Schnuck Markets at 75
Deli - The Future of Prepared Food
Sandwiches Sell
Spiced Up Sides and Salads
Pizza, an American Classic
Cheese - Merchandising
Specialty Flavors
Appetizers & Sides
Sandwich Creations
Packaging - Sustainability
Convenience
Equipment - Next Generation Ovens and More
Depositor Innovations
Product Trends
Ad Index
Next Up - Christmas and New Year's

inStore - IDDBA 2014