32 PMQ Pizza Magazine – The Pizza Industry’s Business Monthly
• Establishments would have the option to provide calorie labeling for pizza by the slice, as opposed to whole-pizza labeling (the average consumer eats 2.1 slices).
• The bill allows for flexibility in providing calorie information for variable food items, such as pizzas, where a
multitude of toppings, crusts and sauce create millions
of ordering options. These options would include ranges, averages, individual component labeling of ingredients or labeling of standard menu offerings.
• The bill ensures that establishments acting in good faith
are not penalized for inadvertent human error and other unavoidable variances in nutrient content disclosure.
Outside the United States
Your priority should always be your store and immediate
area, but taking a few minutes to look farther away—a lot
farther away—can provide new insights and a broader perspective on the industry. We’ve watched over the past few
years as the pizza industry has expanded rapidly in many
foreign lands, and it’s easy to see the attraction. In a different country, you’re the new guy in a fairly new industry.
It’s similar to opening a pizzeria in the States back in the
1970s—before the market became saturated and everyone
was excited to discover what you had to offer.
As some chains close units here at home, they just as
quickly open new stores overseas. Pizza Hut has locations in
more than 100 countries; Domino’s operates in more than
70; and Papa John’s has stores in 32. Some even have more
international stores than United States-based units. Other
U.S. chains that have expanded internationally include
Little Caesars, California Pizza Kitchen, Chuck E. Cheese’s,
Uno Chicago Grill and Sbarro, to name a few.
Four nations—Brazil, Russia, India and China—stand out
as emerging markets. They are being watched so closely
that market research firm Technomic has gone so far as to
create a quarterly newsletter focused solely on them called
BRIC, which delivers information about new business developments in all four countries. A closer look reveals why
these countries are hot growth centers for the pizza industry
While the pizza toppings in Brazil may not be what we’re
used to here in the States (think fruit, corn, potato sticks,
ketchup, mustard and mayo) and often come with little or no
sauce, Brazilians are adopting some Italian pizza tendencies