In 2013, we correctly prognosticated that quail eggs, pumpkin and sweet piquanté peppers would be at the forefront of the artisan pizza movement. Not long after, progressive pizza makers across the country were experimenting with the toppings.
What ingredients will those who push the envelope place in their arsenal for 2014? At least one source thinks anchovies are primed to make a comeback. According to this trend forecast from restaurant consultants Baum + Whiteman, so-called “fishy fish” will experience a resurgence as cooks and customers alike turn their attention to oily, salty items like anchovies, mackerel and sardines.
The report claims customers are starting to look for anchovies in Nicoise salad, with fresh mozzarella and in pasta dishes. (If you like the look of the Anchovy Dip, see the recipe here.)
Have you seen any evidence of this in your pizzeria? Here at Pizza Today we remain skeptical — anchovies top the list every single time we ask operators about their least-ordered toppings. We just don’t see it. But we were wrong once before (we think it was in 1986). So perhaps we’re wrong again. We’ll wait and see whether there’s something to this fishy business before we cancel the Craft Beer Pavilion at International Pizza Expo and replace it with the Anchovy Pavilion.
January 12, 2017 | Pizza Headlines
I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More ›
January 11, 2017 | Press Releases
Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007. “Scott is dynamic leader… Read More ›
January 4, 2017 | Pizza Headlines
As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More ›