The Food Connector’s Post

Have you heard of Biloxi-style pizza? As a self-proclaimed pizza lover, I was surprised to read about this unique style I’ve never tried before. According to Garden & Gun Magazine, LLC Biloxi-style pizza originated in Mississippi and features a very non traditional ingredient. Have you tried it? Let me know in the comments! #pizza #foodie #BiloxiStylePizza

LinkedIn's AI feature tells me that... "Pizza, with its variety and shareable nature, often serves as a centerpiece for gatherings, fostering a sense of community and togetherness. Whether it's celebrating a special occasion, enjoying a casual meal with friends, or simply sharing a slice, pizza brings people together by creating shared experiences and memories." Learn how TruCentive can deliver your next office shared experience over pizza.

Pizza, a national obsession with a market as diverse as its toppings. From pizzerias to grocery delis, the love for this classic is undeniable. Did you know that grocery deli-prepared pizzas have surged into an $854 million industry, and guess who's stealing the spotlight? Whole pizzas, which have seen a whopping 24% increase in dollar sales over the past year. South Mill Champs Mushrooms aren't just a topping; they're a pizza staple. As the fastest-growing topping according to Slice, they add depth, umami, and a healthy twist to the pizza experience. Up your pizza game with South Mill Champs mushrooms — because some toppings aren't just trends; they're timeless essentials. Reach out to our partner, South Mill Champs, to add fresh mushrooms to your pizza offering. #MushroomsAtRetail #MushroomsOnTheMenu #Pizza #Mushrooms

What's up with “shrinkflation” in the restaurant scene? 👇 Ever feel like your favorite fast food is getting smaller? Well, you're not imagining it! Rising prices coupled with shrinking portion sizes is hitting hard, and people aren't happy about it. Here's the lowdown: Chipotle 🌯 : Fans are buzzing about smaller burritos and bowls.  Chipotle says their portions are standard, but customers aren't buying it and giving them loads of negative publicity. McDonald's 🤡 : The golden arches are under fire too. Folks are saying Big Mac patties and nuggets are shrinking. Even the fries are looking a bit skimpy these days.  Popeyes 🍗 : Love that chicken? Well, not as much anymore. Customers are posting pics of tiny wings and sandwiches. Even the sauces are smaller. Come on, Popeyes, we see you. Arby's 🥩 : Known for "having the meat" but now, not so much. People are getting smaller drinks and sides, paying the same price. No wonder there are tons of complaints. Burger King 🍔 : Fewer nuggets in the box, smaller burger patties—what's going on? Customers are not thrilled with the shrinking portions at the King. So, what's the deal? Is this just the cost of doing business with inflation, or are these companies trying to pull a fast one on us? Rising costs are real, but getting less for the same price feels like a rip-off to some people. What do you think? Noticed shrinkflation at your favorite spots? Is it justifiable, or are we being played? Drop your thoughts in the comments! 👇👇

Are You Aware of The 35 Best Pizza Spots in Chicago? From saucy deep dish to flame-kissed Neapolitan pies, these are the best slices (and squares) in Chicago. The question of who dishes out the best pizza in Chicago is a contentious one, spurring arguments about what’s the best regional style and what restaurants do each version justice. Almost every Chicagoan has a strong preference when it comes to who serves the best deep dish pizza, but the city’s pizza scene casts a wide net. Thin crust, tavern-style has its own claim to being the real Chicago-style pizza, and you can also find the city's best Italian restaurants serving traditional Neapolitan pies, Detroit-style squares loaded with quirky toppings, and even New York-style slices. Whether you’re ordering takeout or delivery or plan to dig in while the cheese is still bubbling, check out our guide to the best pizza spots in Chicago to find your new favorite. #pizza #chicago #food #deepdishpizza #cheese

The fast-casual pizza game is dying. Small fish are getting swallowed or sinking, and the big chains are flailing. You don’t say. It started with a bang in the early 2010s — Pieology Pizzeria, Blaze Pizza, LLC, MOD Pizza, and their kin, riding the Chipotle Mexican Grill wave. Build your own pizza, and it seemed fresh, hot, and exciting. But now? They're tanking. And they never stood a chance. Their brief flash was just novelty. Reality hit hard. Sure, customizing works for Chipotle and Subway. Maybe Saladworks too. But pizza? That's a different beast. Leave a pizza out too long, and it sticks to the counter. So they load it with flour and use tough dough to keep it manageable, killing the quality. So, guests pay more for a crappier pizza. And those avoid endless lines? They need an army of 'chefs' to keep the line moving. Imagine the labor costs, even at minimum wage. It's a disaster waiting to happen. But the real kicker: what problem are they solving? Are there that many people who need to build their own pizza? And can they do it better than seasoned pizza chefs? Doubtful. Let’s not make their mistakes. Food spots need to stand out or fade away. They must deliver something folks actually want. The #lesson here? For every #foodandbeverage operator out there: solve a real problem that real people have. Be useful. Don't just copy and hope for the best. That road leads straight to the abyss, no u-turns. Source: QSR Magazine #fastcasual #pizza #foodandbeverage #hospitality

It's National Pizza day! Pizza is one of the world's favourite dishes and one that should definitely be celebrated. With a vast number of our clients offering this delicious dish, we ensure that our technology makes the creation and stocking of their pizzas simple. Treetop Golf is one of our highly-valued clients utilising our Stock Management module to simplify their inventory processes. Specifically, the recipe builder function brings significant benefits: “One of the benefits of Tevalis is the recipe builder. It enables us to better understand what our cost of sale was at that moment in time, and it helps us to make better-informed decisions when we’re evolving our menu offering. We understand the cost of what it is to deliver these items to our guests.” We hope everyone is celebrating today with their favourite pizzas! #WorldPizzaDay #Pizza #Hospitality #HospitalityTech #RecipeBuilder #StockManagement

🍔🍕 Discover restaurant pricing insights with our Price Maps powered by Revenue Management Solutions' Competitor Price Intelligence! 📊✨ Every month uncover average prices for burgers, chicken sandwiches, and pizza. Stay ahead in the #restaurantindustry by tracking pricing trends. 🚀 Explore now: https://lnkd.in/eXg9ANaQ #pricing #pricetrends

Pizza, a national obsession with a market as diverse as its toppings. From pizzerias to grocery delis, the love for this classic is undeniable. Did you know that grocery deli-prepared pizzas have surged into an $854 million industry, and guess who's stealing the spotlight? Whole pizzas, which have seen a whopping 24% increase in dollar sales over the past year. At South Mill Champs, our mushrooms aren't just a topping; they're a pizza staple. As the fastest-growing topping according to Slice, they add depth, umami, and a healthy twist to the pizza experience. Elevate your pizza game with South Mill Champs mushrooms — because some toppings aren't just trends; they're timeless essentials. Reach out to our sales team to talk about adding mushrooms to your pizza offering. #MushroomsAtRetail #MushroomsOnTheMenu #Pizza #Mushrooms

I went to a restaurant last night with the BEST marketing ploy. Every single table had ordered this one item. On their menu, they had a special item, not in any particular section, called Pickle Chick. It said: "Fried half chicken, gluten-free potato breading, dill pickle hot sauce, fresh dill & dill pollen. Only 14 available daily." Only 14?! We immediately asked the server if there were any left and if he could reserve it for us, which he did. After we ordered, I looked around. Every table in the restaurant had ordered the chicken, some had ordered 2. I couldn't even see how many tables outside had it. It had to be wayyyy more than 14 and we were an 8pm reservation! It was laughable. Do I think they only had 14 Pickle Chicks? Absolutely not. Did the marketing work on me? Absolutely. If you fabricate scarcity, it will drive up the demand. Well done, Birdie G's. Nahal Shakib Jing Jing Ma #marketing #clevermarketing #marketinginnovation #demandgeneration