By Denise Deveau
For decades, pizza and pasta menu options have stood the test of time. Their long-lasting popularity speaks to the fact they can easily be adapted to appeal to all audiences, from the traditional to the adventurous, from the budget conscious to the upscale diner.
As both categories continue to hold their own, there is a noticeable move to diverging trends. For some consumers, it’s a throwback to traditional dishes. “Bolognese is always going to be a best seller no matter what, the same way the Margherita is for pizzas,” says chef Alessandro Vianello at Vianello Hospitality in Vancouver. On the flip side, other chefs are getting creative with ethnic food trends, such as Korean-style pizza with bulgogi or fried chicken, he says. “I still think operators are leaning to the traditional Neapolitan-style pizza for example. But quite a few are doing Chicago deep dish, Detroit, and New-York style.”
The push for plant-based, gluten-free and non-dairy options is stronger than ever. “There has been a shift to health since COVID,” says Stacey Patterson, owner of Il Fornello. “Plant-based menu items now account for a good portion of sales. Gluten-free is huge, as well as alternative grains and whole-wheat pastas.”
Dairy-free and vegan are also taking a prominent places on both pasta and pizza menus. “Some of the best-selling pizzas are vegetarian. It’s the same with pasta,” says Vianello.
The Pizza Legacy
Pizza showed its staying power during and post-COVID, outperforming most other quick-service restaurant (QSR) offerings. Despite the fact the market is seeing an influx of new and innovative global flavours and cuisines (Middle Eastern, Asian, Greek, et cetera), “Pizza remains one of the legacy products, along with burgers and chicken,” says Vince Sgabellone, foodservice industry analyst with Circana in Toronto.
QSRs saw healthy growth over the past year, although not quite as much as other channels, he notes. “That is only because pizza sales didn’t decline as much during the pandemic so they didn’t have as far to bounce back. Overall, QSR is as popular as it has ever been and accounts for 70 per cent of all pizza served in the market. The last year also saw growth for independents, which is taking some share away from chains.”
The main challenge for any legacy platform moving forward is keeping products new and exciting, he says. “People want something that is fresh and different. Operators need to figure out a way to continue to make their product relevant within the changing face of the Canadian restaurant consumers. The youngest cohort is the most ethnically diverse ever so there’s a whole different consumer base there.”
This is where independents are at an advantage over large chains, as they have the flexibility to make changes quickly, says Sgabellone. “It’s harder to make changes at the big-chain level.”
“There is a lot more customization as consumers look for unique experiences,” says Robert Carter, managing partner with the StratonHunter Group in Toronto “Menu items and selections are becoming much more flexible.”
People are looking for boutique options, confirms ChefD of ChefD TV and owner of ChefD Pizza in Kitchener, Ont. “People want to see blue cheeses, pulled pork, aged cheddar, full-fat mozzarella, and bocconcini. They are doing a lot more with oregano, citrus, garum masala, and curries.”
COVID also pushed more operators into the retail sector, says Sgabellone. “The QSR segment was very nimble during the pandemic with subscription and frozen ship-to-anywhere models. Retail fresh-made pizza now accounts for three per cent of the market, and it’s growing.”
Pasta Keeping to it’s Roots
Pasta continues to do well as a mainstay menu item, but the trend seems to be reverting to simplicity over experimentation. “People are going to the classics. They’re not really delving into the crazy toppings,” says Vianello. Authenticity in ingredients and preparation is a sought-after quality, he adds. “There’s a purity in the approach to pasta. Chefs are focusing on the very simple Roman classics such as carbonara, cacio e pepe, and amatriciana using high-quality ingredients.”
Patterson says she is seeing a preference for more classic Italian pasta dishes. “Spaghetti and meatballs and lasagna are making a comeback. We’re not seeing the rich cream sauces now.”
For ChefD, it’s macaroni and cheese that’s in high demand for catering events. “We’re doing a lot of that lately.” Whereas there was a time when fresh pasta was considered to be the only quality option, chefs are learning that certain dishes can be much better with dried pastas, says Vianello. “We’re now seeing a mix of menus using dried as well as fresh pastas and focusing on different sauces and seasonality.” The choice very much depends on the type of dish, says Steven Silvestro, chief consultant, The Fifteen Group. “Pappardelle with Bolognese or boar ragout needs to be made with fresh pasta. A spaghettini dish with pomodoro sauce is best when using dry spaghetti that is cooked to order.” Sometimes the choice simply comes down to cost and how authentic you want to be, says Silvestro. “Dry is less expensive and easier to execute. One bonus is that you can blanche it ahead of time, while you have to keep fresh pasta in a freezer and cook it to order.”
The flour debate
Whether talking pizza or pasta, flour is at the heart of every culinary discussion. While traditional flours continue to dominate, there has been noticeable movement towards alternative flour options in recent years. “There are a lot of traditional flours, but also demand for innovation in the way of quinoa and chickpea-flour pastas,” says Reid, associate marketing manager for Ardent Mills in Mississauga, Ont. “Ancient grains bring authenticity into the pizza and pasta market as consumers are more focused on nutrition.” “Quinoa is showing huge gains in popularity as it has good high-quality protein and is sustainable,” says Borchardt. “It’s not just vegans and vegetarians looking for those things. A lot of non-vegans are doing Meatless Mondays and looking to expand their protein base.” Ardent Mills studies show that 80 per cent of consumers prefer function over taste, while 54 per cent credit chickpea with high nutritional value, says McEachren. “Gluten free has now surpassed thin crust pizza in menu mentions in Canada.”
A proud heritage
Whatever competitive forces are at work, pizza and pasta are two culinary traditions that have been able to weather any storm. From takeout and cafeteria style to family friendly and fine dining establishments, pizza and pasta provide endless opportunities for operators to adapt to the times.
