Pizza Sales trending up at a fantastic rate since pre-pandemic.Scot Consentino
Yes that is right. Datasential reports an increase of 125% from pre-dermic sales. Consumers are flocking to the old standby of pizza now more than ever. Why would this be you might ask… well it seems that there are lots of theories but several things are obvious. Pizza is a simple food that when done right is a delicious and affordable treat for the whole family but it can also be special enough for a first date or an intimate gathering of friends. As Marc Cosentino the co-founder of Goodfella’s Brick Oven Pizza says “who doesn’t like pizza?” Yes pizza has become a very large part of the American diet and a great pastime treat. Besides being great tasting, pizza, especially brick oven pizza, has also become a healthy option in many establishments. The artisan pizza trend has brought farm to table and organic ingredients to the forefront. Especially key is emphasis on the crust.
We have so many options available from decade old mother doughs to Semolina, high gluten flour, heirloom seeds, and the entire gamut of gluten free doughs. Whatever your preference there something for you although the usual cheese pizza or the humble pepperoni slice have yet to be unseated as standards. Many establishments are rushing to take advantage of the available retail spaces and ease of converting or adding pizza to the menu. When you combine such thigs as a rotary brick oven and incredible pizza men like the sharing their know how in schools such as Pizza School NY. It’s like catching fish in a barrel. Wherever you live there is a great pizza place nearby or one on the way. It seems that the first to market in area always has an advantage unless of course the new kids on the block really have it together and create some masterpieces.