International Pizza Expo 2016

Revel Blog | Revel | March 17, 2016 |

Industry Insights retail Pepperoni pizza

A Look Back at This Year's Pizza Expo

With 93% of Americans consuming pizza at least once a month, you can imagine the pizza industry is a major market for our country and it is actually so important that it has its own annual industry event called the International Pizza Expo in Las Vegas. Revel Systems, as a leading Point of Sale for Restaurants, was present at the expo. And it was quite an experience to have the chance to sample yummy pizza slices pretty much anytime I wanted for three whole days.

Some of the highlights were that I got to watch a dough tossing competition and hear one of the keynote speakers, Tony Gemignani, owner of the world-famousTony’s Pizza Napoletana. He showed us how to make starter dough which was pretty awesome.

I was at the Revel’s demo booth for much of the expo, showing off our Pizza Point of Sale. Which ultimately means that I got to learn more about trends in the pizza industry so I wanted to share a couple key ones:

I learned that dessert pizzas are rapidly gaining popularity. And the cool thing about this trend is that profit margin on dessert pizzas is big. You can make them for about $4 and charge anywhere from $16-20. You can’t really go wrong with adding chocolate chips, caramel sauce, or bavarian cream to amazing pizza dough, right?!

Another great idea for pizzerias to increase revenue is through using cubed cheese. Most of us think of shredded parmesan and mozzarella for cheese topping, excepting the beloved margarita with large mozzarella circular, delicious blobs, of course. But, apparently, I learned, cubed cheese is a huge time saver when you are trying to push out pizzas rapidly and you also use a lot less of it, saving you money there as well.