CHICAGO -- It seems that both foodservice operators and customers alike are always in search of pizza's next big trend, welcoming new twists and variations on an everyday favorite. While conventional thin-crust, meat-and-cheese pizza varieties will always be a draw for the 50% of convenience-store foodservice consumers who choose pizza for lunch and the 49% who say they often choose it for dinner, there are opportunities to promote differentiation and boost pizza purchases.
In the restaurant arena, a crop of newly emerging concepts are specializing in Roman-style pizza. The preparation is set apart by a foccacia-like, oil-fortified crust that is crispy on the outside and chewy on the inside. It's often served al taglio, meaning it's cut with kitchen shears to keep its piled-on toppings intact, and is served by the slice. And unlike wood-fired Neapolitan pizzas, Roman-style pizzas are cooked in electric ovens. Will this trend take off in convenience stores?
With some help from our colleagues at Restaurant Business, here's a look at five restaurants that are showcasing Roman-style pizzas on the menu ...
Bonci is a fast-casual pizza shop that opened its doors in Chicago in August 2017. The launch marked the first outpost of the concept, which is a popular eatery in Rome headed by Gabriele Bonci. Pizza slices are sold by weight; toppings include potato and mozzarella, hummus and mortadella, and meatballs and Parmesan.
New York City's Camillo is a full-service, upscale restaurant that offers a thinner-crust version of Roman pizza. Known as pinsa, the thin-crust variation is made with wheat flour, rice flour and spelt.
Described as "the Shake Shack of pizza," Martina, also in New York, is a fast-casual concept under the umbrella of Danny Meyer's Union Square Hospitality Group. It specializes in Roman-style pizzas cooked in seven to 10 minutes; like Shake Shack, guests are alerted via handheld buzzer when their orders are ready.
Fast-casual pizza joint Il Romanista recently debuted in a Los Angeles office park. Toppings for its Roman-style pizzas include mozzarella, soppressata and eggplant, as well as cheeseless, vegan-friendly varieties.
Slated for a late fall opening this year, Bar Cargo is the brainchild of Anthony Stefani, son of Chicago restaurateur Phil Stefani. Roman-style pizzas will anchor the menu; an Italian pizza chef will craft signature offerings and pies will be sold as half or full pizzas, rather than by the slice.
Get today’s need-to-know convenience industry intelligence. Sign up to receive texts from CSP on news and insights that matter to your brand.
CSP’s Top 202 details the largest chains in the convenience-store industry and the biggest M&A stories of the past year. Welcome to a deep dive into the c-store landscape.
Category sales performance in Beverages, Candy, General Merchandise, Packaged Food/Foodservice and Snacks.
The industry’s largest distributors by sales volume
Corporate retail news affecting the convenience-store industry
The latest information on products and trends in the convenience-store and foodservice industries.
Peek inside new convenience stores to uncover the best in retail store design across North America.