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New Pizza Trends. What’s Hot for 2009. Trends. Pizza Types Gluten-free Natural Gluten-free Being bought by more than Celiacs (could indicate a trend or fad). Perception of “healthy” eating? Somewhat difficult to make at the store level. Trends.

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new pizza trends

New Pizza Trends

What’s Hot for 2009

trends
Trends
  • Pizza Types
    • Gluten-free
    • Natural
  • Gluten-free
    • Being bought by more than Celiacs (could indicate a trend or fad).
    • Perception of “healthy” eating?
    • Somewhat difficult to make at the store level
trends3
Trends
  • Specialized ingredients may be difficult to secure.
  • Made from a batter rather than a dough.
  • Limited sales.
trends4
Trends
  • Natural
    • Perception of healthy eating.
    • Makes pizza into a “feel good” food.
    • May raise the pizza to a “gourmet” status due to toppings and presentation.
trends5
Trends
  • More pizzerias are interested in selling traditional slices in addition to their regular pizzas.
    • Increased sales opportunities
    • Helps to reduce “ticket” total.
    • Allows for greater variety to your customer (different slices for each person at the table)
    • Easy to accommodate.
flour pricing
Flour Pricing
  • Overall world wheat situation is much better than it was a year ago at this time.
  • Winter wheat fields are devoid of snow cover and are lacking in moisture (could result in stress in upcoming months)
  • Still too early to begin assessment of winter wheat crop quality.
  • Spring wheat won’t be planted until late spring.
flour pricing7
Flour Pricing
  • We expect to see flour prices remain pretty stable for another month, then speculation may begin to influence pricing.
  • We could see as much as a 12 to 15% increase in flour prices by mid-summer. If winter wheat crop is favorable, our spring wheat prices should hold, but if winter wheat crop is sub-standard, get ready for another round of flour price increases.
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