- Einstein Brothers Bagels’ pizza bagel is available in five flavors, including cheesy garlic herb, andouille sausage, and spinach and mushroom, among others
- The 70-unit Charlotte, North Carolina–based Salsarita’s Fresh Cantina earlier this year launched made-to-order Mexican pizzas on 10-inch tortilla shells in veggie, barbecue chicken, and white-pizza varieties. More variations are coming in 2008. The $4.99, 10-inch pizzas are cooked in high-speed forced-convection-heating ovens that bakes pizzas in as little as 25 seconds.
Traditional pizza is also, in some cases, becoming faster, a move that companies believe will position them to better compete with drive-thru window offerings, particularly at lunchtime. Little Caesar’s sells an immediately available Hot-N-Ready pepperoni pizza, and Papa John’s last spring rolled out high-speed ovens in a third of its stores, cutting cooking time from six-and-a-half minutes to four-and-a-half minutes. The timesavings allow Papa John’s to promise made-to-order pizzas in less than 10 minutes. Papa John’s also sells specialty pizzas periodically; in the fall, it offered Tuscan pizzas that included six cheeses spiced with Italian herbs on a thin crust or Roma meats like Italian sausage and salami. Coffee and doughnut chain Dunkin’ Donuts has been test-marketing a traditional pizza that’s out in 90 seconds. Subway’s new line of pizzas also joins the fast-feeder trend.
Local pizzerias don’t seem to be hurt by the influx of pizza at other quick-service restaurants. In fact, some are seeing business increase due to national advertising for specialty pizzas, including Papa John’s recurring specials, which are heavily publicized.
“Everyone’s trying to come up with something newer and fancier, and it’s actually good for business,” says Craig Greening, owner of Crusted Creations, a family-owned pizzeria in Traverse City, Michigan. “It’s generated more interest and more repeat sales.” In fact, Greening’s store is located three doors from a Subway shop in a strip mall, and he finds himself selling takeout slices to diners who then join friends for lunch at Subway.
Like pizza sellers everywhere, Gooding’s cooking up specialty varieties regularly. “When people think of pizza they think of pepperoni, but the trend is specialty pizza,” he says. “Everyone’s trying chicken barbecue, ranch, and the pesto pizzas. The higher-end pizzas are getting more popular. Papa John’s was the first to do a Philly steak pizza. Domino’s is doing that Oreo cookie thing. We won’t be doing that one.” Greening’s best-selling specialty pizzas are barbecue chicken and chicken Alfredo. His worst? The chicken Caesar with red onions and grated Parmesan. And the seasonal hit is taco pizza, but in summer only.
Chains that toast subs likely already have the equipment and most ingredients on hand to make pizzas, making it fairly easy to add it to the menu without adding to costs. These pizzas tend to be aimed at different customers, those who want a single serving, another menu option, or people with children who are normally nuts about pizza, but not so much about fancy or healthy sandwiches. Pizzerias, on the other hand, cater more to group dining, family occasions, and delivery.
Subway’s eight-inch pizza, for example, is personal size. It starts with a frozen crust, and then is topped with meatball sub sauce, cheese, veggies, and meats already on hand. The suggested price is $2.99, plus $1 for meat toppings, says spokesman Kevin Kane.
“The whole thing with us is the choice, offering the choice,” Kane says. “We had the ovens there. They have the vegetables in front of them, and the sauce, and it just seemed like, ‘Hey, let’s try pizza.’ It’s about options. If I’m thinking of a sandwich piled with vegetables and I have my kid with me, and they’re not thinking that, well, it’s one more thing that they will eat.”