Foodservice FUEL Newsletter

DISCOVER KEY REGIONAL PIZZA TRENDS

There’s more than one way to slice a pizza, as regional pizzas showcase through varieties like New York-style (feature large triangle slices), tavern-style (a Chicago classic with thin-crust square slices), Quad Cities-style pizza (made with a malt or molasses-based crust and scissor-cut into strips), and more. Regional innovation doesn’t stop at slice shape, though. Take grandma-style and Rhode Island-style, for instance. Both are sliced in rectangular strips, but grandma-style (originating from Long Island) is a thicker pan-baked pizza, while Rhode Island style doesn’t include cheese. Detroit-style pizza, meanwhile, is the top-growing regional pizza on menus (Datassential MenuTrends). It consists of thick, square slices with Wisconsin brick cheese layered all the way to its pan-baked edges. Regional pizzas can also highlight other pizza trends, with Detroit-style pizzas now featuring on-trend gluten-free crusts and New York style pizzas showcasing cauliflower crust (also gluten free).

TRENDING PIZZA CRUSTS/STYLES

• Cauliflower Pizza Crust +++%
• Detroit Pizza +165%
• Gluten-Free +117%
• Grandma-Style Pizza +74%
• Stuffed Crust Pizza +58%

Source: Datassential MenuTrends YE Dec ‘22 4-year growth on pizza menus +++ indicates infinite growth (minor menu presence 4 years ago)

PUT IT INTO ACTION

Look to regional styles to inspire pizza innovation. Take advantage of pizza as a familiar and well-loved base and add a twist with regional crusts and cuts. These regional styles already have a strong local fanbase with the potential to engage more consumers as they continue to trend upward.

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