Consumer trends

Cocktails with edible flowers and dehydrated fruit for garnishes
by David Klemt David Klemt No Comments

Are “Substituters” Leading NA Growth?

Are “Substituters” Leading NA Growth?

by David Klemt

Cocktails with edible flowers and dehydrated fruit for garnishes

No-ABV, low-ABV, or full strength?

Revelations shared by the IWSR recently suggest that the very generation driving non-alcohol growth may also be driving traditional beverage alcohol growth.

At least, according to the IWSR, a particular generation is over-indexing in the non-alc category and “full-strength” categories such as rum, whisky, Champagne, brandy and Cognac, and RTDs.

This is because Millennials—there it is, the big reveal—appear to be “substituters.” That is, as explained by the IWSR, much of this cohort consumes alcohol on some occasions, and non-alc beverages on others.

Now, before we proceed, let me get this out of the way: No generation is a monolith. While there’s value in understanding a given generation’s behavior, it’s important to understand that we can really only do so in broad terms.

That said, broadly speaking, members of the Millennial generation appear to be driving the growth of non-alc overall. In comparison to other generations, Millennials are consuming more non-alc spirits, more non-alc beer, and more non-alc wine.

Of course, there’s another caveat I must address: Less than half of Gen Z is of legal drinking age. So, when compared to that generation, the numbers are a bit skewed.

Generally speaking, non-alc is growing across the board in the US. What was once relegated to two or three low-alc beers and barely considered “mocktails” for many, many years is now a viable category. The category has gone from an afterthought to inspiring entire alcohol-free bar concepts, and it hasn’t taken long to achieve this growth.

Numbers

When I say Millennials are consuming more non-alc than other generations, what does that mean? Is the difference subtle, or is it eyebrow raising?

Per IWSR data, it’s the latter.

Last year, 45 percent of all non-alc beer drinkers in the US were Millennials. That number has jumped to 61 percent in 2024. Change focus to non-alc spirits and Millennials make up 66 percent of overall US consumers. That number is 59 percent when we look at who’s drinking non-alc wine.

For some context, just 22 percent of non-alc beer drinkers in the US are Gen X. Take a look at legal-drinking-age Gen Z and that number shrinks to seven percent. Again, though, most of Gen Z isn’t yet LDA.

So, back to substituters. Just under half of all Millennials, according to IWSR findings, vacillate between non-alc and full-ABV. It would appear, then, that Millennials are the most interested in exploring and experimenting with non-alc beverages.

For obvious reasons, this makes it clear that operators need to do more than just toss a couple of alcohol-free beers and sugary zero-proof cocktail concoctions on their menus.

Further, and I know I’m repeating myself, operators need to ensure they deliver the same level of service and guest experience for those abstaining from alcohol as those ordering traditional adult beverages. Failing to do so can alienate guests who choose to not consume alcohol but want to visit and socialize at a bar or restaurant. Why would they return if they receive what they perceive to be a lower level of service?

IWSR’s deep dive and data make it clear that operators need to give the non-alc element of their menu due consideration. The category is growing, interesting is increasing, and it’s smart business.

To review this data yourself, follow this link.

Image: Rachel Claire via Pexels

KRG Hospitality Contact 60-Minute Impact Session

Looking to Start, Stabilize, or Scale? Book Below to Setup a 60-Minute Result-Driven Impact Session.


AI-generated image of a person carrying takeout bags from restaurant to their motorcycle
by David Klemt David Klemt No Comments

Is Demand for Delivery Down?

Is Demand for Delivery Down?

by David Klemt

AI-generated image of a person carrying takeout bags from restaurant to their motorcycle

I have done this. Cargo straps required.

Not too long ago, it seemed as delivery was going to overtake people’s desire to enjoy a restaurant in person, but that trend may be on a downward swing.

At first, this trend made perfect sense, for obvious reasons. For a while, the best way for consumers to enjoy their favorite restaurants and show support was to order delivery.

Rideshare companies jumped on delivery, as did several platforms. When guests were able to visit restaurants in person freely, delivery had become a habit for many of them. In fact, ordering delivery had become the de facto method of engaging with restaurants for a not-insignificant percentage of people.

However, operators and their teams weren’t shy about exposing their delivery “partners.” I think it’s fair to describe the fees operators were being charged by some of these partners as outrageous.

When the public found out about these fees, they didn’t sit well. Takeout, carryout, takeaway, order for pickup… Whatever your preferred nomenclature, people began seeing it as superior to delivery. This shift in consumer behavior was driven by a desire to support their favorite restaurants.

Of course, there are other factors that affected people’s move away from delivery. I’m confident in saying that most of us who have ordered delivery at some point in the last couple of years has experienced at least one of several downsides.

However, has delivery really fallen out of favor? Have takeout or drive-up pickup actually been passing up delivery?

Datassential’s 2024 Midyear Trends Report has some insights that can answer those questions. You can (and should) check it out for yourself here.

The State of Takeout and Delivery

To obtain a snapshot of the state of the performance of delivery and takeout, Datassential conducted a survey in May of this year. The F&B intelligence platform surveyed 400 US operators and more than 1,500 US consumers.

According to Datassential, nearly half of restaurant operators reported increases in guests dining in person at their restaurants.

Perhaps more telling, however, is that Datassential’s survey reveals that half of restaurants aren’t even offering delivery. I don’t know the breakdown of operators who once offered delivery and stopped doing so versus operators who never offered delivery.

What I do know is that there are, as I alluded to up top, many reasons for people to eschew delivery. Chief among these are cost, and the condition of the order when it arrives to the guest.

On the operator side, cost is once again a consideration, as are negative reviews and complaints. More than one study has shown that operators often get the blame when a third party botches an element of the delivery. These complaints can include food being delivered lukewarm or cold, parts of the delivery missing, or the wrong items being delivered to someone.

But, again, is demand for delivery slipping?

Per Datassential’s report, takeout and catering are outpacing the growth of delivery for US operators. Almost 40 percent of operators who participated in Datassential’s survey reported an increase in frequency for takeout and catering orders. In comparison, just 20 percent of respondents ordered an increase in delivery order.

Just eight percent of operators indicated a decrease in takeout and delivery. In fact, the greatest decrease impacts catering (14 percent), according to Datassential’s report.

Takeaway

Delivery, simply put, doesn’t work for every operator or every concept. Moreover, it looks like consumer desire for takeout is on a greater upswing in contrast to delivery.

For concepts that succeed with delivery, it’s imperative that operators control the process rather than cede to third parties, in my opinion.

The best way forward will vary from business to business. Operators and their teams need to be ruthless the quality, consistency, accuracy, and value of all orders, whether placed in person, for takeout, or for delivery. Further, when it comes to takeout and delivery, the ordering process must be convenient.

What’s clear is that every operator needs to dive into their data, determine how guests prefer to order from their restaurant, and pursue those preferences to enhance the guest experience.

Image: Microsoft Designer

KRG Hospitality Contact Request for Proposal 30 Minute Discovery Session

Book Below to Setup a 30-Minute Complimentary Discovery Call and Request for Proposal.


An Xbox One controller sitting on a Scorpion Gaming mouse pad
by David Klemt David Klemt No Comments

Game On: Datassential’s Midyear Report

Game On: Datassential’s Midyear Trends Report

by David Klemt

An Xbox One controller sitting on a Scorpion Gaming mouse pad

Brought to you by Xbox, Scorpion Gaming, and cool photography.

The 2024 Midyear Trends Report released by Datassential earlier this month contains an intriguing revelation that savvy operators can leverage.

There is, of course, interesting and useful information throughout. After all, Datassential conducted a survey of 1,500-plus US consumers, along with 400 US foodservice operators.

Surveying nearly 2,000 people is going to garner some helpful insights.

For example, we know that many people are concerned with their nutrition. Along with that comes reading nutrition labels. However, US consumers appear to throw that behavior to the wayside when dining out.

According to Datassential’s survey results, 62 percent of consumers in the US read the nutrition labels on new items before selecting them for purchase at grocery stores. But nearly that same percentage of consumers, 58 percent, don’t consider diets or nutrition when choosing where they’re going to eat.

What that says to me is that people still viewing dining out as a treat or an occasion. Most people, when treating themselves and others, see it as an escape. An escape from the stresses of work, of life, and from eating “boring” foods.

People are still driven to leave home to gather, socialize, and have fun. And restaurants and bars still play a major role in meeting those needs and desires.

Negative and fear-mongering stories may be getting all the clicks, but Datassential’s findings are much less on the doom-and-gloom side of the equation. Per their midyear report, nearly 90 percent of US restaurant operators have seen increases in traffic (46 percent) or had their traffic remain the same (42 percent) so far this year. Just 12 percent of operators reported decreases in traffic, according to Datassential.

Game On

Now, let’s look at the data in this report that really caught my attention.

The Datassential report reveals that 61 percent of survey respondents play video games. Citing Entertainment Software Association data, close to 200 million Americans are gamers. Going further, gaming spans all ages. Last year, gamers spent well over $50 billion on this particular hobby. MarketWatch claims even combined, the global sports and movie industries don’t outperform video games financially.

Of all respondents to the Datassential survey, a quarter aren’t gamers, and 15 percent “used to” play video games. That latter group consists mainly of Gen Xers. And, hey, fair enough—some people don’t enjoy or have time for video games.

In contrast, however, 23 percent of survey respondents label themselves “avid gamers.” Gen Z, Millennials, and men make up the majority of this group of consumers.

Almost 40 percent (38%) classify themselves as “casual.” This group consists mainly of Gen X, Gen Z, and women.

Alright, so…what does this have to do with restaurant operators? Well, gamers spent $57 billion just on video games. Per Datassential, 45 percent of survey respondents have made F&B purchases after consuming video game-related ads or content. This is true of 63 percent of US Gen Z consumers, and 56 percent of US Millennials.

These stats tell me that gaming pays not just for console manufacturers and game producers, but also for F&B operators. It would seem to me, then, that operators with concepts that can leverage video games in an authentic manner should give strong consideration to doing so.

So, game on?

Image: Jose Gil on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

Elote or street corn-style dish on a table
by David Klemt David Klemt No Comments

Put Your Finger on the Culinary TrendPulse

Put Your Finger on the Culinary TrendPulse

by David Klemt

Elote or street corn-style dish on a table

An informative and engaging culinary trend report from Campbell’s Foodservice provides compelling insight that will help operators refresh their menus.

Recently, Campbell’s dropped their Culinary TrendPulse 2024 report. To download your own copy, click here.

Executive chef Gerald Drummond and senior chef Greg Boggs have identified four culinary trends for 2024. The chefs analyzed data provided by Campbell’s Foodservice and the company’s partners.

As has become commonplace, Campbell’s also took note of food and flavor social media mentions and conversations. This makes sense; if people are talking about it on social media, it’s probably growing in demand.

Now, I’m going to share each of the trends below. However, I’m going to laser in on one in particular. My reasoning is simple: It’s a compelling take on segment that has been experiencing growth, along with the accompanying growing pains.

To start, though, a brief look at three of the 2024 culinary trends identified by Chefs Drummond and Boggs.

TrendPulse 2024: Trends 1, 3 and 4

To put it bluntly, I think the first trend in this report is here to stay. It’s safe to say it has reached the proliferation stage.

So, when I see “global cuisine” in reports, I don’t really consider it a trend. What I want to see is specific cuisines, dishes or flavors identified as trending.

Fortunately, Chefs Drummond and Boggs have identified three global cuisines on the rise. Per the chefs and Campbell’s, Mexican, Asian, and North African cuisines are on an upward trend in the US.

In particular, operators should be aware of the following:

  • Asian cuisine: Korean, Souteast Asian, and Thai food are on the rise.
  • Mexican cuisine: birria, quesabirria, birriamen, chamoy, and street corn mentions have grown in menu mentions and social discussions.
  • North African cuisine is projected to grow by more than 12 percent on menus, year over year. Currently, operators should look at harissa, tagine, and peri-peri (a.k.a. piri-piri, or peli-peli).

Another trend from this report is “new nostalgia.” As the term suggests, consumers are showing interest in creative spins on well-known comfort foods.

Likely driven at least in part by global cuisines, heat is also on the rise. I mean that figuratively and literally.

Per a Tastewise data point cited in the Campbell’s report, sweet and spicy mentions—known as “swicy”—have grown nearly 50 percent over the past year.

TrendPulse 2024: Trend 2

Alright, so here’s the trend that stands out to me.

According to Chefs Drummond and Boggs, consumers are still very much interested in plant-based cuisine. However, they want actual plants to be the stars.

Or, as Campbell’s puts it in their report, one of their top trends is “putting plants back in plant-based.” Interestingly, this trend fits with the first one in the Campbell’s report: global cuisine.

Per a Technomic report cited by Campbell’s, 41 percent of consumers eat a vegetarian or vegan dish at least once per week. However, it seems that these same consumers are showing a preference for actual plants.

Most plant-based meat alternatives are processed foods. In fact, some sources designate them “ultra-processed foods.” Today’s consumer is more educated on processed foods and seeks to avoid them.

So, operators should menu more dishes that feature plants. There’s a place for plant-based meat alternatives but their highly processed nature may be putting off a not-insignificant number of consumers.

In their report, Campbell’s suggests offering dishes featuring the following proteins: beans, legumes, and pulses.

Look, trend predictions are guesses. In this case, they’re data-driven and educated, but they’re still guesses. When considering menu changes, operators need to make choices that make sense for their business, guests, and market.

If you’re like me, you’ve noticed that all four of these trends pair well with one another. Operators should encourage their kitchen teams to get creative and craft new dishes that leverage two or more of the above trends.

Image: Aleisha Kalina on Unsplash

Slice of pepperoni pizza on a plate, on top of a table
by David Klemt David Klemt No Comments

Slice Releases 2024 Report

Indie Pizzeria App Slice Releases 2024 Report

by David Klemt

Slice of pepperoni pizza on a plate, on top of a table

Still the most popular pizza topping.

It’s finally here, one of our favorite food-forward hospitality industry reports providing operators with valuable insider insights.

In keeping with tradition, Slice released their 2024 Slice of the Union report the day before National Pizza Day. Truly, this is one of the reports I most look forward to each year.

As one would expect, the fifth-annual Slice of the Union is stuffed with helpful information.

Before we dig in, a quick rundown of Slice. The platform serves all 50 states and works with more than 20,000 independent pizzerias. To put that in context, that’s a network of pizzerias in the US larger than Domino’s, Little Caesars, and Pizza Hut combined.

If you’re an independent pizzeria owner and you have yet to partner with Slice, I encourage you to look into doing so. Should a partnership with Slice be feasible, it should increase brand awareness, engagement, traffic, and revenue to a notable degree.

Seasoning

Kicking things off, Slice sprinkles a bit of trivia onto this year’s report.

Last year, consumers apparently gorged themselves on pizza. How much was eaten? Just over 29,000 tons.

Providing context, Slice says to imagine 11,572,064,136 pennies. That’s a Scrooge McDuck dive-worthy pile of coins.

However, one category of pizza experienced a drop in popularity last year. According to Slice, pizzerias saw a 5.21-percent dip in vegan pizza orders.

Now, on to toppings.

Toppings

There’s a reason I chose a photo of a single slice of pepperoni pizza for this article.

Operators who track their data probably already know what I’m about to say: According to Slice, pepperoni is the most popular pizza topping in the US.

This is followed by, in descending order of popularity, mushrooms, sausage, extra cheese, onions, bacon, and black olives. For those wondering, kale was one of the “least-loved” toppings last year.

If you read through the 2023 Slice of the Union report or read our article reviewing it, you know they made a couple of trend predictions. Last year, Slice guessed that pickle pizzas would be in demand. Well, they were right. Orders for pickle pizzas jumped by 32 percent in 2023.

So, when Slice makes a pizza-based prediction, it’s probably in your best interest to take it to heart. Oh, wait—Slice has a prediction for 2024. According to the platform, tinned fish will be a standout pizza topping this year.

Sauce

In case you’re wondering about how much data Slice has at their fingertips, here’s an interesting bit of trivia. Last year, 4,744 people ordered pizzas with anchovies, garlic, or onions on Valentine’s Day. Alrighty, then.

They also know that orders for pizza with pineapple as a topping saw an increase of nearly six percent in 2023.

Further, the 2024 Slice of the Union reveals the most and least “pizzaful” days of 2023. The former? December 1. And the latter? Thanksgiving.

Last year, Fridays accounted for the most orders, at 23.5 percent. However, only 8.7 percent of pizza orders were placed on Mondays.

For data that’s a bit more esoteric, what if Slice could reveal which Zodiac signs order the most and least pizza? Would this be useful to operators? Honestly, it could be, I suppose. Particularly for those who have loyalty programs and engage with their guests via email and text marketing.

Apparently, a Taurus (April 20 to May 20) is the most likely to order pizza. Conversely, Capricorns (December 22 to January 19) either don’t like placing food orders in general or don’t like eating pizza specifically, because they ordered the least amount last year.

By the way, if you happen to operate a pizzeria in New Jersey, you may want to search for a guest named Dominic. According to Slice, someone named Dominic in NJ placed 348 pizza orders in 2023. Sounds like Dom has earned a special perk from his favorite pizza joint.

Extra Cheese

Pizzeria owners and their teams in Hawaii, Alabama, Oregon, South Carolina, and Montana may have the happiest wallets. That’s because people who ordered pizza for delivery in those five states tipped their drivers the most.

However, people who order pizza in Washington may have slightly lighter wallets than their fellow Americans. That’s because while the average price for a large cheese pizza in the US is $18.33, that number jumps to $25.75 in the Evergreen State.

If you’d like to see the average price for a large cheese pizza in each of the 50 states, click here. As an example, the average price in Nevada (KRG Hospitality’s American HQ is in Las Vegas) is $21.09.

Speaking of price, while Dom in NJ placed the most pizza orders, Frances in New York placed the most expensive order last year: $2,867.07. Frances, I want to attend one of your pizza parties (I think).

Finally, let’s end on data that can help operators when reviewing their labor costs. On average, pizza delivery distance was 9.14 miles in 2023. And, on average, pizzerias completed the process of producing an order and delivering it in 42.5 minutes.

For more insights from the 2024 Slice of the Union, click here.

Image: Sydney Troxell on Pexels

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

by David Klemt David Klemt No Comments

Loud Luxuries: Martinis and Caviar

Loud Luxuries: Opulent Martinis & Caviar Bumps

by David Klemt

Taking a look at what’s going down in the bar and restaurant world, it appears that luxury sips and bites are the latest darlings in the F&B space.

In particular, I’m talking about the stories going around about $40 Martinis. Oh, and the interest consumers are showing in caviar. Specifically, caviar bumps, though people seem to be craving this luxury bite any way they can get it.

At the risk of coming across as snobby or hipster-ish, Las Vegas has been offering guests caviar bumps at parties and restaurants for several years now. A close friend of mine has hired a caviar bump service for private business events and personal parties on more than one occasion.

To explain, a caviar bump is a much less formal way of consuming salt-cured roe. One takes a small spoon, dabs a bit of caviar in the area of their hand between their thumb and index finger, and licks it off. Contrary to what some people think (probably only once), the caviar isn’t snorted. Although, I’m not here to police how people choose to consume their food.

Interestingly, there are plant-based “caviar” brands on the market. So, vegetarian and vegan guests can get in on the caviar bump fun.

Now, back to the $40 Martinis. If that makes some operators and bartenders raise an eyebrow, their jaws will likely drop when they read what’s next. It’s not difficult to find Martinis that cost well in excess of $100.

This trend is belongs to the “loud luxury” movement. As one can infer reasonably, the phrase describes spending a lot of money on an item or experience because it’s expensive. Engaging in ostentatious spending is the point.

Given the state of many people’s finances these days, such flashy displays are justifiably viewed as vulgar by some. However, if recent stories are to be believed, 2024 is the year of loud luxury.

Get Loud

Or, more accurately, operators should encourage their guests to get loud.

That is, of course, if loud luxury matches the concept and market. Although, having a $40 Martini on a dive bar menu is only silly if it costs an operator money. There’s nothing wrong with putting such a drink on a menu if it doesn’t offend a venue’s base of loyal guests and run them off.

So, what’s in a $40-plus Martini? Pricey booze, put simply. These luxe libations aren’t made with $20 or $30 gins or vodkas. Rather, these spendy sips feature spirits that cost $100 or more.

Further, these trendy, tony tipples pair quite well with caviar bumps. There’s no reason an operator can’t leverage both of these extravagant trends simultaneously. Depending on which caviar is on offer, bumps can command upsell costs of $10 to $20 (or more).

That can mean that an operator’s $40 Martini can become a $50 or $60 Martini-and-caviar pairing experience.

Again, offering guests such an extravagant experience requires careful consideration and execution. Operators need to make an informed decision that includes understanding how their guests will respond to these loudly luxurious menu items.

That said, if a concept and brand can deliver such an over-the-top experience without alienating their guests, it can be fun, memorable, and profitable.

Something to consider as we approach Espresso Martini Day, which takes place on March 15. Who wants to take a shot at making one that costs more than $40?

Image: Ambitious Studio* – Rick Barrett on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

A pint glass overflowing with beer
by David Klemt David Klemt No Comments

Did This Beer Win Super Bowl LVIII?

Did This Beer Win Super Bowl LVIII?

by David Klemt

A pint glass overflowing with beer

Now that the Super Bowl is over, behavioral insight platform Veylinx is revealing the impact on brands that advertised during this year’s big game.

If Veylinx sounds familiar to you, you may be a regular KRG Hospitality news reader. Last month we looked at their dive into alcohol-free canned cocktails. Last year, we shared a Veylinx report with a focus on whether Super Bowl ads really work on consumers. And in 2022, Veylinx wondered if the interest in zero-proof drinks was all hype or worth leveraging.

This month, Veylinx is at it again. This time, however, they’re revealing which brands—those that advertised during Super Bowl LVIII—saw the biggest ROI. For context, a 30-second spot during the big game cost approximately $7 million this year.

That’s a ton of cash to shell out in the hopes of seeing a sales increase on- and off-premise.

Speaking of on-premise, Veylinx’s findings should be of interest to operators. The beer that Veylinx says “won” the Super Bowl will likely be top of mind among your guests who watched the game and the accompanying ads.

So, it stands to reason that they’ll either expect to find that beer on a menu. Likewise, they may be swayed to order the beer if they see it when scanning a bar’s taps, menu, or fridges.

With that in mind, operators may want to watch their sales of Michelob Ultra.

Study Methodology

For their latest report, Veylinx used similar methodology to their Elixir non-alcoholic canned cocktail study.

A mix of 50 percent men and fifty percent women participated in the study. All 1,604 participants were US residents aged 21 or older. Looking deeper into the participants, the age breakdown is as follows:

  • 21 to 27: 30 percent
  • 28 to 43: 25 percent
  • 44 to 59: 25 percent
  • 60 and older: 20 percent

Like the Elixir (a fake brand invented by Veylinx) study, participants bid on products with their own money. The auction mix consisted of products that advertised during Super Bowl LVIII and those that did not advertise during the game.

Study Results

Among all viewers of Super Bowl LVIII, brands that advertised during the game saw an average lift of 16 percent.

However, those brands saw the biggest boost in demand—24 percent—among men. Gen Z followed, with demand in advertised brands growing by 11 percent. Among women, brands that advertised saw just a nine-percent boost in demand.

While Doritos Dinamita was the number-one brand among all viewers in general, and men and Gen Z in particular, Michelob Ultra is a close second. Interestingly, the beer brand was the top-performer among women in terms of demand growth.

For those wondering, no alcohol brands were among the top three performers for Gen Z.

So, operators who have noticed in uptick in Michelob Ultra sales may have Super Bowl LVIII to thank. If that’s the case, if sales of Michelob Ultra have increased in bars and restaurants since this year’s big game, it appears that yes, Super Bowl ads still work on consumers.

Image: cottonbro studio on Pexels

Bar Nightclub Pub Brewery Menu Development Drinks Food

Cheese pull from cheese pizza
by David Klemt David Klemt No Comments

Pizza Today Reveals Top New Cheeses

Pizza Today Reveals Top New Cheeses for 2024

by David Klemt

Cheese pull from cheese pizza

Pizza Today‘s informative 2024 Pizza Industry Trends Report is full of useful information, from top styles and toppings to new cheeses guests can choose.

Two weeks ago we did a deep dive into the top eleven pizza styles going into 2024, per Pizza Today. Click here to read that article.

Last week we checked out what the pizza publication had to say about top pizza styles by region. Additionally, we looked at the top toppings nationally and regionally. You can read that article here.

Now, we’re going to talk about what Pizza Today has learned about the top cheeses operators are putting on their menus.

Top Pizza Styles, Nationally and Regionally

Before we jump into the cheeses, a quick recap of the top pizza styles in America.

  1. New York
  2. Traditional American
  3. Sicilian
  4. Deep Dish
  5. Neapolitan / Napoletana
  6. Chicago Thin / Tavern-style
  7. Detroit
  8. Grandma
  9. California / American Artisan
  10. NEOpolitan / Neo-Neapolitan and Chicago Thick (tie)

And now, the top trending pizza styles.

  1. Detroit
  2. Deep Dish and Grandma (tie)
  3. Sicilian
  4. New York
  5. Chicago Thin

Finally, the top pizza styles by region. For a more detailed explanation of each region, click here.

The West

  1. New York Style
  2. Traditional America
  3. California/American Artisan
  4. Sicilian
  5. Neapolitan

The South

  1. New York Style
  2. Traditional America
  3. Sicilian
  4. Deep Dish
  5. Neapolitan

The Midwest

  1. Traditional America
  2. Chicago Thin
  3. New York Style
  4. Deep Dish
  5. Detroit

The Northeast

  1. New York Style
  2. Sicilian
  3. Traditional America
  4. Neapolitan
  5. Grandma

Top Pizza Toppings, Nationally and Regionally

We’re almost to the cheeses. First, a recap of the most popular items to put on top of cheese.

Well, unless we’re talking a stuffed pizza. Click here and scroll to Deep Dish to see what I mean.

Now, the top toppings across the US.

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Extra Cheese
  5. Bacon
  6. Chicken
  7. Onion
  8. Red/Green Bell Pepper
  9. Ham
  10. Black Olives
  11. Meatballs
  12. Canadian Bacon
  13. Jalapenos
  14. Pineapple
  15. Beef
  16. Basil
  17. Banana Peppers
  18. Fresh garlic
  19. Tomatoes
  20. Spinach

Below, how toppings break down regionally.

The West

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Chicken
  5. Bacon

The South

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Extra cheese
  5. Bacon

The Midwest

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Bacon
  5. Onion

The Northeast

  • Pepperoni
  • Sausage
  • Mushroom
  • Extra cheese
  • Bacon

Top “New” Cheeses

Okay, so we’ve reviewed top pizza styles. We’ve done a recap for toppings.

So, what are some of the top “new” cheeses going onto those pizza styles and being covered in all those toppings?

It may seem odd the refer to the cheeses below as “new.” In this context, “new” means, “not mozzarella” or “not provolone,” for the most part. Or, if you’re in St. Louis, “not Provel.”

  • Ricotta
  • Cheddar
  • Fresh Mozzarella
  • Goat Cheese
  • Parmigiano Crema
  • Cotija Cheese
  • Scamorza
  • Vegan Cheese
  • Blue Cheese
  • Feta

Guests love personalization, and they love the opportunity to try new foods and new takes on foods they know.

Scamorza

For the most part, you’re likely familiar with all the cheeses above. However, if you’re like me, you may be unfamiliar with scamorza. If that’s the case, I looked into it for both of us.

Like mozzarella, scamorza is made from either stretched cow or water buffalo milk cheese curds. This cheese originates from Italy and comes in two styles: scamorza bianca or and scamorza affumicata. The former is white or natural, while the latter is smoked and brownish in appearance.

Further, bianca is a mild, somewhat sweet cheese. Affumicata, being smoked, delivers a more savory and, as one would expect, smoky flavor.

Vegan Cheese

If you aren’t offering vegan or plant-based cheese for your pizzas, you may not know what brands to use.

Well, don’t worry. I’ve also done some legwork into this topic.

Brands to check out are Violife, Diya, Chao, and Miyoko’s. As plant-based alternatives become more commonplace and expected by guests, I expect more commercial vegan-friendly cheeses to become available. Perhaps we’ll see some at this year’s National Restaurant Association Show.

Image: Pablo Pacheco on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

Person clawing slice of pepperoni pizza
by David Klemt David Klemt No Comments

Top Pizza Styles & Toppings by Region

Top Pizza Styles & Toppings by Region

by David Klemt

Person clawing slice of pepperoni pizza

That’s one way to pick up a slice of pizza…

Now that we know the top 11 pizza styles in North America thanks to Pizza Today, let’s see how they break down by region.

Unfortunately, they don’t include regions throughout Canada in their trends report. However, the information is still incredibly valuable.

Pizza Today has put a lot of effort into their 2024 Pizza Industry Trends Report. So, make sure to click this link and check it out for yourself.

Before we jump into the regional breakdown, let’s check out which pizza toppings lead the way across the nation. As you’ll see later, while many regions follow national trends, they also deviate in notable ways.

If you read last week’s article, you already know which pizza styles dominate North America. For those of you haven’t yet read that article, click here.

That said, here are the top 20 toppings in America.

Top Toppings: Nationwide

If you operate a pizzeria or pizza is a significant focus of your business, you probably know the number one topping.

The image at the top of this article is a hint.

Per Pizza Today, these are the top 20 toppings in the US:

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Extra Cheese
  5. Bacon
  6. Chicken
  7. Onion
  8. Red/Green Bell Pepper
  9. Ham
  10. Black Olives
  11. Meatballs
  12. Canadian Bacon
  13. Jalapenos
  14. Pineapple
  15. Beef
  16. Basil
  17. Banana Peppers
  18. Fresh garlic
  19. Tomatoes
  20. Spinach

Due to outright bias, I hope to see meatballs break into the top ten one of these days. That’s my number one topping.

Now that we’ve shared the top 20 toppings according to Pizza Today, let’s check out the regional breakdown.

The West

This region includes two subregions, Pacific and Mountain.

In alphabetical order, the Pacific states are Alaska, California, Hawaii, Oregon, and Washington. The Mountain region includes Arizona, Colorado, Idaho, Montana, Nevada, New Mexico, Utah, and Wyoming.

So, if you’re in one of those 13 states, the info below is relevant to you.

Top Styles

  1. New York Style
  2. Traditional America
  3. California/American Artisan
  4. Sicilian
  5. Neapolitan

Number three makes sense, given this region includes California. Otherwise, the West follows the top five pizza styles in the US rather closely.

Top Toppings

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Chicken
  5. Bacon
  6. Extra cheese
  7. Black Olives
  8. Onion
  9. Jalapenos
  10. Pineapple

In the West, the top three toppings are the same as the rest of the nation. However, chicken and bacon overtake extra cheese in the this region.

The South

Pizza Today divides the South into three subregions: East South Central, South Atlantic, and West South Central.

The former consists of Alabama, Kentucky, Mississippi, and Tennessee. The South Atlantic includes Delaware, Florida, Georgia, Maryland, North Carolina, South Carolina, Virginia, Washington, D.C., and West Virginia. And West South Central is made up of Arkansas, Louisiana, Oklahoma, and Texas.

As you’ll see, the top five pizza styles in the South are the same as the top across the US. Further, the top five toppings in the region are also the same top five nationally. It isn’t until numbers six through ten that we encounter deviations.

Top Styles

  1. New York Style
  2. Traditional America
  3. Sicilian
  4. Deep Dish
  5. Neapolitan

Top Toppings

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Extra cheese
  5. Bacon
  6. Onion
  7. Chicken
  8. Red/Green pepper
  9. Beef
  10. Ham

Beef is number 15 nationally, if you don’t want to scroll up and check for yourself.

The Midwest

The Midwest, per Pizza Today, is organized into two subregions. Those are East North Central and West North Central.

Illinois, Indiana, Michigan, Ohio, and Wisconsin make up the former. Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, and South Dakota are the states in the latter subregion.

Top Styles

As a proud Midwesterner, I’m happy to report that the region didn’t disappoint when it comes to the region’s top pizza styles.

  1. Traditional America
  2. Chicago Thin
  3. New York Style
  4. Deep Dish
  5. Detroit

The argument that Chicago Thin (a.k.a. Chicago Tavern) rather than Deep Dish is the true Chicago pizza style is bolstered with these rankings.

Top Toppings

Pizza Today shares only five toppings for this region. Notably, extra cheese doesn’t make it in, kicked out by onion.

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Bacon
  5. Onion

The Northeast

The Middle Atlantic and New England are the two subregions of the Northeast.

For their report, Pizza Today identifies New Jersey, New York, and Pennsylvania as the three Middle Atlantic states. New England is Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.

Top Style

Number five, given where it was reportedly created, isn’t a surprise.

In fact, the whole list makes sense:

  1. New York Style
  2. Sicilian
  3. Traditional America
  4. Neapolitan
  5. Grandma

It’s also not a surprise that Deep Dish doesn’t make it into the Northeast’s top five pizza styles.

Top Toppings

Further, the top five of ten top toppings in the Northeast are the same nationally.

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Extra cheese
  5. Bacon
  6. Chicken
  7. Onion
  8. Red/Green pepper
  9. Meatballs
  10. Banana Peppers

However, as you can see, meatballs (my favorite) and banana peppers break into the top ten in this region.

Takeaways

Obviously, there are more than just 20 toppings finding their way onto pizzas in the US. Pizza Today reports that birria, fig jam, hot honey, pasilla peppers, and pickled vegetables have earned their way onto menus in at least the past 12 months.

And when it comes the top 20 toppings, there’s nuance. For example, there are multiple styles of pepperoni and preparation, and the same holds true for sausage.

All this is to say the following: A blend of popular, traditional toppings along with the unexpected and new is likely a winning combination. This can include exotic ingredients, plant-based analogs, and international herbs and spices.

Remember, it’s pizza; it’s supposed to tempting and fun.

Image: Maksim Goncharenok on Pexels

KRG Hospitality menu development. Restaurant. Bar. Cafe. Lounge. Hotel. Resort. Food. Drinks.

A veritable sea of pickle chips
by David Klemt David Klemt No Comments

Grubhub Reveals 2023 Order Trends

Grubhub Reveals 2023 Order Trends

by David Klemt

A veritable sea of pickle chips

Just under the wire Grubhub releases their annual end-of-year report, revealing their customers’ top ordering trends of 2023.

Uber Eats and DoorDash unveiled their reports at the end of October and start of November, respectively.

To revisit 2022 for a moment, the top food item ordered via Grubhub was the burrito. So, the unofficial theme of last year’s annual report was warmth and comfort wrapped in layers.

I’m providing that context because this year’s report also comes with a theme. This year, it’s “doing it for the vibes.” For Grubhub, this means that users of the service broke out of their comfort zones to try new F&B items.

Providing an example, one of the standout trends for 2023 is heat. As in, Grubhub users added spice to quite a lot of orders, as you’ll see below.

Click here to review Grubhub’s top 2022 food orders, and here for their 2022 beverage orders. To review this year’s Grubhub report in its entirety, click here.

Now, let’s take a look at a number of this year’s ordering trends.

Soft Drinks & Coffee

Usually, I start with food items when reviewing these reports. Well, once you become predictable, you become beatable. So, I’m going to shake things up and begin with beverages.

According to Grubhub, a TikTok trend—#dietcokebreak—is responsible for the growth of Diet Coke on the platform. In fact, the third-party delivery service says that in-office orders of Diet Coke grew by 17 percent. No surprise, then, that the soda grabbed the top spot in 2023.

Top 5 Sodas

  • Diet Coke
  • Coke
  • Sprite
  • Dr. Pepper
  • Ginger Ale

Next, coffee orders. Per this year’s Grubhub report, people weren’t shy about ordering coffee outside of the breakfast and lunch dayparts.

According to their data, more than 10 million coffee orders were placed after 5:00 PM.

Top 5 Coffee Orders

  • Iced Coffee
  • Caramel Frappe
  • Mocha Frappe
  • Cappuccino
  • Hot Coffee

Food & Flavors

Here’s an interesting revelation: more than 600,000 Grubhub users chose to order salads with a side of French fries.

In fact, the French fry is the top ordered side in 2023 on the platform. So, Grubhub ranked fries by style.

Top 5 French Fry Styles

  • Classic cut
  • Waffle fries
  • Cheese fries
  • Sweet potato fries
  • Curly fries

Hey, let’s reignite the pineapple on pizza debate. According to Grubhub’s year-end report, pineapple as a pizza topping grew by 33 percent in comparison to 2022.

However, Hawaiian pizza has some more growth to do if it wants to take the number one spot.

Top 5 Pizza Styles

  • Cheese Pizza
  • Margherita Pizza
  • Pepperoni Pizza
  • Buffalo Chicken Pizza
  • Hawaiian Pizza

Finally, top flavors. In short, heat is a hit.

Grubhub users added spice to a staggering 53 million orders this year. For further context, sriracha was added to more than 91,000 orders.

And when it comes to chicken wings, Buffalo was the dominant style. I find it interesting, though, that no style of wing made the top five for this category.

Top 5 Spicy Items

  • Spicy potato soft tacos
  • Spicy chicken sandwich
  • Spicy tuna roll
  • Hot and sour soup
  • Drunken noodles

Bringing this report to a close, the item with the most growth. Pickles grew by 89 percent in 2023, accounting for 6.9 million orders.

So, I guess make sure your pickles, French fries, cheese pizzas, and salads are on point as we head into the New Year.

Image: Nathan Dumlao on Unsplash

Top