An ongoing challenge for operators is producing pizzas that are new, exciting, fresh, and different, says Vince Sgabellone, foodservice industry analyst with Circana in Toronto. When it comes to innovation, he says independents have a definite advantage. “They can be more nimble than the big chains in finding ways to stand out from the crowd.”
More consumers than ever are looking to independents that provide the quality and flavour profiles they can’t find elsewhere, says Dan Glendinning, Country Manager, Canada Foodservice for Hormel Foods Canada. “People tend to look at pizza as a me-too proposition. There’s no distinction, which is why a lot of independents are seeking out new ways to distance themselves from larger chains and the value pizzas out there.”
Their success relies on being able to offer that uniqueness, he adds. “Traditional mass or medium-sized chains are running the same things all the time. Independents are in a position where they can show their customers something different.”
“Changes are harder to execute at the chain level,” says Sgabellone. “That’s where independents have the opportunity to take share and stand out from the crowd.”
With escalating food costs, pizza continues to be one area where consumers can treat themselves to premium without breaking their budgets, he adds. “Everyone is looking to get value for their money right now. Pizza is still an affordable option when enjoying a night out at a full-service restaurant.”
