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TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Pizza - the NEXT NEW FRONTIER

Pizza - the NEXT NEW FRONTIER

What’s so new about pizza?

That's the great thing about this delectable dish. It may be an oldie, but in this well-established, $39 billion dollar industry, there's always room for a new idea. A new topping. A new crust or shape. A new concept or pizzeria.

Pizza is a staple on most menus across the U.S., and the equalizer among the majority of Americans. After all, it has all the food groups, something for everyone to agree upon. Plus, there are so many ways to slice it up if you know your customer.

Unlike any other menu standard, more than 75 percent of Americans purchase their pizzas from a restaurant. With two-thirds of Americans eating pizza every week, there's nothing but upside for operators. New oven technology that creates a tasty wood-fire-grilled-style pizza in five minutes or less makes it possible for everyone to jump on the pizza bandwagon.

For creative restaurant operators, pizza can be a new frontier, again and again. It's flat and ready for exploration and naming rights, an open canvas waiting for the next in-style topping or spice. While it's true the vast majority of pizza orders are traditional, with pepperoni and sausage snaring a corner wedge on the market, independent restaurants willing to experiment can grab a slice of consumer heart with the right taste profile.

Forty-two percent of consumers say a great pizza starts with a great crust. New crusts and flatbreads open up an entirely new opportunity to score points, up charge and increase sales among foodies. New toppings such as havarti, tenderloin, cotto and kale are also hopping onto more menus. Other creative operators have found new fans with edgy sauces like balsamic glaze, chipotle, buffalo and garlic cream; or non- Italian spices like cilantro, cajun powder or jalapeno that add zest and appeal. With pizza, operators can customize their offering to appeal to vegetarians, farm-to-table loyalists or gluten- and allergen-intolerant. For restaurateurs who know the tastes of their consumer, there are no limits.

Are you ready to add your spice to the great pizza debate? In this edition of Food Fight, we explore traditional, trendy and up-and-coming pizza concepts. We've taken a look at the unique pies across the nation, deeper dives into cheese and crust, pizza variations and much more. Whether you're a traditionalist or are looking for the next big thing, we'll wager that you'll find something mouthwatering in this edition of Food Fight!


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