Pizza Production


Getting a slice of the action


Suzanne Callander reports on the trends that are affecting the pizza production segment and explores some of the key consumer demands for pizza products in 2022


P


izza has always been a consumer favourite, but as a category it hasn’t seen significant innovation since the invention of the stuffed crust. However, it would appear that this has changed in recent years, in part as a result of the Covid-19 pandemic. Samantha Des Jardins of Datassential explained that, as an industry, pizza pivoted to off-premise sales in 2020/2021, which is not a surprise. However, the speed of change was interesting. Prior to the pandemic, more than half of all operator pizza sales were sold on premise for dine-in occasions, takeout pizza represented one-third, and delivery


32 Kennedy’s Confection April 2022


just 12% on average. But since 2020, delivery grew to 19% on average, and takeout captured the majority of sales to comprise nearly half (48%) of all pizza sales, according to Datassential’s Pizza Keynote report.


Consumers also began to shift the ways in which they purchased their pizza. More took to the grocery or convenience store and other non-restaurant options, choosing frozen pizzas, take-and-bakes or premade dough balls and pre-cooked pizza crusts to assemble or top at home. All those categories showed growth since the last consumer pizza survey was conducted in 2018 by Datassential.


KennedysConfection.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40