THE SLICE: What are some of the exciting trends in pizza you saw in 2024?
CHEFF MATT: I’ll give you three. One fun trend has been the continued expansion of regional pizzas across the country. New York style has long been nationwide, but now you have Detroit, New Haven, Denver, tavern-style — they’re showing up everywhere. We even have a Buffalo-style pizza shop called Cup N Char here in Houston!
THE SLICE: What opportunities can this present for existing operators?
CHEFF MATT: You don’t need to open a specialty shop just to offer these regional takes. They make perfect LTOs. So operators can add menu intrigue without having to invest much in new ingredients by making these trendy styles from the same base product, like our versatile Dough Balls.
Another fun trend that keeps on growing is gourmet pizza. Chefs are taking bigger risks with toppings, getting more creative, more high-end. I’m seeing pickled and fermented veggies, seasonal ingredients. As long as you can tell the story of those ingredients and how they fit into a gourmet concept, there’s no reason you can’t see a pizza on a Michelin-star menu.
THE SLICE: Is this trend pushing aside the demand for traditional pizza toppings?
CHEFF MATT: There’s always space for the classics. Pizza is mood-dependent, and sometimes you’re just in the mood for a greasy cheese and pep.
The last big trend of 2024 I want to touch on is that Pinsa has ARRIVED. It was the star of Pizza Expo this year, and adoption is being driven by independents and C&U. That generation is looking for more authentic products, their palette is a little more refined and they’re not scared of trying something new.
THE SLICE: Why do you think that is?
CHEFF MATT: It’s just part of the evolving US demographics. We continue to get more diverse, and ethnic foods are ubiquitous in every city. Parents have exposed their kids to a higher variety of foods from a younger age than previous generations.
THE SLICE: What are the primary challenges you’ve encountered for pizza operators in 2024?
CHEFF MATT: The challenges remain the same: Rising ingredient costs, product availability, labor cost, labor skill, labor turnover. Supply chain issues are definitely easing but the rest are consistent pain points.
THE SLICE: How do you and Rich’s help alleviate some of these pain points?
CHEFF MATT: For a lot of customers, it’s scratch conversions. We can immediately address consistency and training issues with products that don’t sacrifice quality or performance. We’ll show them proper handling and side by side trial, and the light bulb goes on. So yes we’ve got great products, but we also support our products. We aren’t going to just sell you the case and cash the check. We’ve got one of the largest culinary teams in the industry. We’re going to be there by your side, at the store level, to make sure the product is successful and the process works while you convert. That’s business as usual, not an extra cost. Our success is in our customers’ success.
THE SLICE: What are some trends you predict in 2025?
CHEFF MATT: The continued growth of the three I mentioned, including the Big Guys getting into Pinsa, but here’s another one: Adoption of Accelerated Cooking Technology (ACT). These ovens are cranking out perfectly baked pizzas in less than two minutes, which is great for those high volume operators like eatertainment. Ventless, electric, no grease, no particulates in the air. I’ve seen what’s coming and it’s going to give new operators a chance to get into the game. A new hood system is expensive. If you can get two countertop ovens and make quality pizzas, you’re in the game. That’s going to mean more creativity, more unique ideas. That kind of competition improves quality for the entire industry.
