Flavor Trends, Strategies and Solutions for Menu Development

Select Page

« BACK

 

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

Pickles are the “polarizing-to-some-but-beloved-by-others” pizza topping that are popping up on menus nationwide, replacing pineapple at some modern pizza joints. At Happy Joe’s, a pizza and ice cream concept with locations in seven states (plus a few in Egypt), the Super Max pie mashes up Italian pizza with the American cheeseburger, topping the build with ground beef, onions, sliced American cheese, lettuce, tomatoes and dill pickles. “Part of our mission is to have a memorable experience with guests, and there’s no better way than adding pickles to our pizza,” says Happy Joe’s CEO and president (and Chief Happiness Officer) Tom Sacco. In Boston, Cuban-inspired Mariel also gives customers a familiar entry point to pickled-topped pizzas with its Cubano Pizza (pictured), boasting a build of roast pork, sweet ham, Gruyère, scallions, cilantro and pickles.

« BACK
On any pizza menu, there are a few must-haves, “consumers-will-riot-if-we-don’t-offer-them” options: sausage, pepperoni, mushrooms, mozarella. But with a dynamic category like pizza, where its popularity demands new builds and constant innovation in order to stand out, a new generation of ingredients and toppings are keeping this Italian favorite fresh and on-trend. Let’s call these the “new classics.” They aren’t on every pizza chain menu (yet), but they are go-tos for hip pizzaiolos crafting unique pies across the country.

ABOUT THE AUTHOR

mmMike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].

ISSUE

Flavor & The Menu partner content

STORY TAGS

Digital-exclusive content
Four Pizza Trends on the Horizon


About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].