Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
May 5, 2020


About five years ago, the idea for Specialty Pizza Bowls came to Darren Gray, Senior Director of Culinary Innovation of Marco’s Pizza, an Italian-American heritage brand. He tells the story of a customer who was disappointed when new dietary restrictions prohibited him from eating pizza crust. “So, I whipped him up a special bake with his favorite pizza toppings—minus the crust—leaving him in tears of joy because he could enjoy the flavors of pizza again,” Gray says. “Fast-forward to today. Dietary restrictions and preferences are much more prevalent among our guests. So, our team decided there is no better time to roll out Specialty Pizza Bowls to meet this growing demand.”

Marco’s offers three varieties, all baked with the brand’s signature sauce and three cheeses: the Deluxe Pizza Bowl with pepperoni, Italian sausage, mushrooms, green peppers and onions; the All Meat Pizza Bowl with pepperoni, ham, Italian sausage and bacon; and the Garden Pizza Bowl with mushrooms, black olives, onions, tomatoes, feta cheese, Romano seasoning and garlic sauce.


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