ober 2018 t c O

SmartChainSmartVendor Resources / Trends / New Products

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Dynamic Duo S2 Going Global S6 Pizza Power S7 Key Players S8

P izza, , Industry staples are adapting to new food trends any p and to drive restaurant sales.

Byv Da ina van Buren

Dakota Growers Pasta Com Profit

SPONSORED SECTION | October 2018 S1 SmartChain Pizza, Pasta, and Profit

Dynamic Duo Pizza and pasta can help your quick serve stand out among a sea of sandwiches.

izza and pasta are comfort foods that Hormel connect many of us to fond memo- Pries: Italian grandmothers who sim- mer the perfect sugo sauce, or Southern- style Sunday dinners with creamy mac- aroni and cheese served alongside crispy fried chicken. Even one of the most enduring love stories ever to be told on the silver screen—Lady and the Tramp—is most famous for the iconic and meatballs scene. And who doesn’t love pizza? From grade-school cafeterias to hipster kitchens across the nation, the classic pie continues to reinvent itself. Both pizza and pasta have several attractive qualities with regard to taste and profitability, but equally impor- tant is the strong emotional connection Americans have to these foods. “Pasta is loved by nearly everyone,” says Liz Housman, director of marketing for Dakota Growers Pasta Company. “Its fans span all ages, ethnicities, regions, and cul- tural backgrounds.” In the most traditional sense, pasta is made with durum wheat semolina and water and is formed through a die to form its shape. There are hundreds of “Technology today allows operators who don’t have the shapes, but spaghetti, lasagna, , and equipment or labor to still serve great pasta, with pre- are the most popular today. “Americans have had a long love affair and-par-cooked pasta that can be prepped in a third- with pasta,” says Robert A. Vermylen, vice party facility and delivered to the unit level ready to use.” president of Zerega. “In addition to being a comfort food, it is perceived as being easy to prepare, economical, and nutritious— especially when included in a healthier or a frozen square of Elios out of the home talgia while also experimenting with Mediterranean-style diet.” oven,” says Anthony Panichelli, foodser- bolder flavors. Many fast casuals are Americans also have a deep-rooted vice brand manager for pizza toppings expanding their menus to include more love for pizza. “Everyone remembers being at Hormel. “Nostalgic as ever, pizza is the pizza and pasta options, particularly for a kid and having a piece of pizza that ultimate comfort food.” health-conscious diners. was too hot and burned the roof of their As consumers become more educated Typically restaurant leaders and din- mouths—whether it was reheated in the about where their food comes from, many ers think of “clean” meats and plant-based

deck oven of a New York City slice shop, quick serves are capitalizing on that nos- options when they think of healthy foods, hormel

S2 October 2018 | SPONSORED SECTION SmartChain Pizza, Pasta, and Profit

but it’s important to note that the pasta pasta comes in dozens of shapes and sizes are also rising stars on pasta menus. “The and dough industries have evolved, too. and isn’t limited to Italian restaurants and long mafalda has a wide surface and curly Manufacturers—and restaurateurs—are cuisine—it’s at home on ethnic menus from edges that gives a dish a commanding listening to consumers who want ingre- coast to coast in iconic dishes. It can be seen presence,” Housman says. “It matches well dients that are minimally processed and in dishes like Vietnamese pho—typically with creamy sauces like alfredo or sugo contain less fat and sugar. On one hand, made with rice —and fun takes on sauces made with braised meats.” this means consumers have more choices classic street snacks, like taco pasta. Another trend is the customization of than ever. On the other, the industry has In the last decade, the use of nontra- pasta shapes to improve pasta performance also seen tremendous consolidation. ditional flours has increased, allowing and customer satisfaction. “This includes “Where there may have been more for even more customization and healthy changing the pasta’s size or wall thickness than 50 regional pasta manufacturers options. “Whole-wheat pasta led the to enable it to hold up in a demanding food- in the mid-20th century, today there are movement, but more recently, gluten-free service environment,” Vermylen says. eight large pasta manufacturers in the can be found on many menus for For pizza, trends also point to more U.S. operating fewer than 20 large pasta substitutions or in gluten-free only pasta healthy options—as seen in shaved fennel, plants,” Vermylen says. These modern, dishes,” Housman says. The same can be naturally-fermented doughs, and wilted highly-efficient operations produce mass said for pizza crusts. Ancient grains like greens as popular toppings—though the quantities of dry pasta products. buckwheat or teff are being added to tra- pendulum swings more broadly in this cat- The product mix has also changed over ditional or gluten-free semolina flours, egory. At the other end of the spectrum, the years. Twenty years ago, the major- which make for a heartier, more rustic fla- Wisconsin brick cheese, rough chop pork ity of retail and foodservice pasta sold con- vor, and are often more filling due to their sausage, and mounds of cupping pepperoni sisted of the most popular pasta shapes, higher fiber content. can take an already “guilty pleasure” dish such as elbow , spaghetti, rotini, While the “better for you” category to the next level of gooey deliciousness. and shells, and was made with one ingre- has garnered much attention over the When considering adding pizza or pasta dient: 100 percent durum semolina. Today, past several years, its sales still total less to an existing menu, quick-service opera- than 12 percent of the pasta category. For tors should keep a few key ideas in mind. “The science has shown now, quick serves and fast casuals that are First, it requires minimal equipment to looking to experiment with pasta on their make both dishes. Pasta lends itself to quick that pasta is a natural part menus may be best served to stick with service with the ability to cook off prod- of a healthy, sustainable traditional semolina varieties, but with uct in the morning and re-therm it to order a twist: offer new and interesting shapes, with added sauce and ingredients in as lit- diet.” such as cavatappi, pipette rigate, and tle as three minutes. twisted elbows. and mafalda “Finishing pasta in sauce onsite in a skillet and to order delivers the best experience,” says Yury Krasilovsky, foodservice chef for . “But technology today allows operators who don’t have the equipment or labor to do this to still serve great pasta, with pre- and par-cooked pasta that can be prepped in third- party facility and delivered to the unit level ready to use.” High-quality pizzas require a bit more equipment—a hearth deck or wood-burning brick oven— but come in surprisingly small sizes these days. If a restaurant has room, it can be well worth the investment. These comfort foods are also a familiar and “safe” way

for diners to experiment with k c

new flavors, allowing brands isto

S4 October 2018 | SPONSORED SECTION Pizza, Pasta, and Profit SmartChain

to introduce a new ingredient or cook- ing technique in a friendly context. Both dishes lend themselves to creating new “Even a small amount menu options using ingredients already of innovation in terms in the pantry, whether it’s using freshly chopped vegetables, cooked meats, or of pasta cut, shape, made-in-house dough. Additionally, both or sauce outside of pizza and pasta can be cost-effective ways to stretch the budget by pairing with more the basic red or white expensive ingredients, like cream sauces, sauces and spaghetti specialty items, and seafood. “There’s a lot of sameness on menus, or penne can do a lot to especially in quick-service restaurants,” differentiate a brand.” Krasilovsky says. “Even a small amount of innovation in terms of pasta cut, shape, or sauce outside of the basic red or white sauces and spaghetti or penne can do a lot to differentiate a brand.” This is exactly what consumers are searching for—some- thing new and different, yet undoubt- edly familiar. Simple promotions centered around pasta, like “pick your pasta, pick your sauce, pick your protein” specials, can be popular with families mid-week and help use excess product. As for pizza, operators can capitalize on the techniques popularized by trendy pizza shops. Examples include the spicy square slice, Detroit-style pizza, New Jersey bar pie, and using two different types of mozzarella. “Pizza is essentially only a few ingredients, so to stay on top of the most craveable ways to put those ingredients together is to stay top of mind for consumers,” Panichelli says. Savvy restaurateurs will also stay in tune with the changing perceptions— and misconceptions—about these com- fort foods over time. For years, bread and pasta makers have fought against the idea that these foods cause weight gain. Pizza release energy in our bodies—particularly ation of product line diversification with and pasta will always have their place on handy for endurance athletes—and glu- an emphasis on nutrition and perfor- “cheat day,” and like almost any food, they cose, which is crucial fuel for brain and mance in the operators kitchen, and even can be prepared in ways that are decadent muscle health and development. 3D-printed pastas and pizzas. These com- and over-the-top. But at their core, they “The science—and centuries of pasta fort foods can even help save the earth, can be part of a healthy diet. consumption by healthy Mediterranean as both are excellent vehicles for “ugly “Pasta is a healthy food,” Housman people—has shown that pasta is a natural produce” and excess veggies that can says. “It is a perfect foundation in creating part of a healthy, sustainable diet,” says be blended into sauces. And in the sud- delicious and satisfying dishes and can Krasilovsky. The same is true for pizza. It’s den rush to find plastic straw alternatives, be paired with fiber-rich vegetables, lean all about proper portion sizes and using a pasta has been offered as a cost-effective sources of meat and fish protein, mono- whole grain base as a vehicle for healthy solution. “Long-term, it may not be the unsaturated olive oil, antioxidant-rich fats, fresh produce, and lean proteins. best choice, but it does provide another

k tomato sauce, and more.” Pasta also con- In the future, look for pizza-making proof point for pasta’s enduring popularity c

isto tains complex carbohydrates that slowly robots in quick-serve kitchens, a continu- and versatility,” Krasilovsky says. SC

SPONSORED SECTION | October 2018 S5 SmartChain Pizza, Pasta, and Profit

Going Global T aking a cue from foreign cultures, pizza and pasta get a healthy makeover.

“Without question, awareness and access to authentic Italian foods and regional cuisines has only stoked the fires of Americans’ love for pasta and has also led to an interest in better quality pastas,” says Barilla foodservice chef Yury Krasilovsky. Globalization has also led to pizza’s elevation from dorm room provision to Instagram-worthy trend food. “You can now make any style of pizza in any part of the world,” says Anthony Panichelli, foodservice brand manager for pizza top- pings at Hormel. “You can get 00 flour and San Marzano tomatoes if you’re in Tokyo and Wisconsin brick cheese if you’re in California.” When traditional foods com- bine with local ingredients and regional cooking techniques, the flavor combina- tions are endless. Traditional pasta is made with durum wheat semolina and water and contains about seven grams of protein per serv- ing. It plays well with emerging plant pro- teins like chickpeas, Mediterranean flavors, lentils for an African or Middle Eastern- inspired dish, or a hummus dressing in a ecause pizza and pasta are familiar Whether simple and straightforward cold salad. To meet the growing demand and beloved foods to the American or more complex with ethnic spices, herbs, for healthier quick-service options, how- Bconsumer, they can be an excellent and upgraded sauces, chefs can experi- ever, a variety of plant-based pastas and way to introduce new or experimental ment with a wide range of flavors using pizza doughs have entered the market in ingredients and techniques to customers. ingredients they may already have on hand the past few years. “Gluten-free pasta man- Capitalizing on two trends—healthy eat- or can easily order. For example, trend- ufacturers are innovating with pastas ing and international flavors—both pizza forward cacio e pepe (cheese and pep- made from chickpeas, red and yellow len- and pasta also appeal to age groups and per) is a simple dish made with just five tils, mung beans, and buckwheat—all of demographics across the board. quality ingredients—spaghetti, pecorino which are packed with protein and fiber,” “Whether pasta originated in the coun- cheese, Parmigiano-Reggiano, olive oil, and Housman says. “These flavorful pastas tryside of Italy or China is up for debate, cracked black pepper—yet it makes a last- should carefully be paired with sauces and but one cannot deny the major influence ing impression when executed correctly. ingredients that marry well to the taste.” pasta and noodles have on the cuisines and Veggie-centric dishes featuring roasted Modern takes on perennial favorites res- dishes we love today,” says Liz Housman, or charred vegetables tossed with penne onate. Using pizza and pasta to introduce director of marketing for Dakota Growers in a sauce, or spicy curry with customers to new flavor combinations or

Pasta Company. “Pasta is a platform that fresh cilantro, scallions, , and cooking techniques can be an effective way k c

allows chefs to create global mash-ups.” shrimp, are examples of ethnic influences. to boost offerings, sales, and return visits. SC isto

S6 October 2018 | SPONSORED SECTION Pizza, Pasta, and Profit SmartChain

Pizza Power T his perennial favorite still reigns supreme in NYC and beyond.

izza enjoys a cultural relevance and is now experiencing a growth spurt try is seeing even more crust options, such shared by few other foods. It’s the that includes fast-casual chains and piz- as zucchini, quinoa, sweet potatoes, and Pfuel of college students cramming zaiolos earning accolades for specific beets. Eggplant and portobello mush- for exams, the family dinner outing styles of pizza,” says Anthony Panichelli, room caps can be used as “crust” for low- everyone can agree on, or the reward for foodservice brand manager for pizza top- carb presentations. And pineapple isn’t the little league team winning the game. pings at Hormel. “There has never been a the only fruit topping on pizzas anymore. Nine times out of 10, even a bad pizza is more exciting time to be a fan of pizza.” Figs and blueberries can be seen in many still pretty darn good. Though several cities are becom- savory applications; pears and apples pair With the proliferation of foodies, pizza, ing worthy pizza destinations—Austin, well with talian cheeses; and sweet and like many common foods, has benefitted Portland, and New Haven, Connecticut— tart fruits, like blackberries, cherries, and from some serious upgrades the past few New York City continues to hold court plums, are slowly making their way onto years. Thanks to social media, the loca- at the epicenter of American pizza cul- pizza menus nationwide. vore movement, and the hype around spe- ture. As such, some of the best pizza in the Also en vogue at the moment are cific toppings, such as bacon, the classic country can be found in the five boroughs. square slices, and the debate about what pepperoni pie now appears next to avante Capitalizing on the “better for you” differentiates Sicilian from Detroit styles garde offerings, like dessert pies, plant- trend, kale, arugula, and other dark leafy rages on. While both styles boast thick based crusts, and more. greens are becoming more common as white crusts, the consensus seems to be “It started with Italian-American pie toppings, as are root vegetables. And that Detroit-style pizzas have extra crispy and slice shops in New York, went nation- while cauliflower has been used as a low- bottom crusts and edges—which orig- wide with help from a few large chains, carb crust alternative for years, the indus- inated when chefs used pans made of industrial parts instead of traditional bak- Hormel ing sheets during the height of the car manufacturing age. International and regional foods are also hot toppings for 2018. Datassential reports that specialty meats like guanci- ale, speck, soppressata, and chorizo show- case various curing methods, while pork belly, pulled pork, and brisket highlight Southern influences and flavors—another strong dining trend. On the high end, lob- ster and duck are increasing in popularity, and spicy food is also trending. Consider options that can add heat to a traditional pie, like Calabrian chili peppers and Sriracha. It’s hard to imagine a more versatile food than pizza. Round or square, piled high with pepperoni and gooey cheese or as light and healthy as a salad, this fan favorite is destined to reign supreme in America’s hearts—and stomachs—for years

hormel to come. SC

SPONSORED SECTION | October 2018 S7