PMQ: Tell us about some of the healthier
ingredients you’re using now. What’s in, and
Ambrose: We believe pizza can be a healthy food option
and actually covers all of the major nutrition elements.
We have always used premium whole-milk mozzarella
on our pizzas (i.e., no fake cheese or fillers). And since
the beginning we’ve emphasized fresh veggies and meats.
We have had low-fat and gluten-free options for at least
15 years. As a vegetarian myself, I’m sensitive to having
PMQ: How will using organic and nitrate-free
options for vegans and organic vegetables whenever we
can. ;e new menus that we’re rolling out for 2017 have
coding for gluten-free, vegan and vegetarian options. We
have changed our pepperoni and sausage to nitrate-free.
By the way, no one seems to care about low-fat anymore.
ingredients affect your food costs? Will those
costs go up?
Ambrose: Our costs have definitely gone up as we strive
to o;er higher-quality, premium ingredients, especially
since we decided we would not change the amount of
toppings on our pizzas in an e;ort to control costs. We are
one of the highest-priced pizza restaurants in our towns,
and that comes with some anxiety, but so far we’ve found
that it hasn’t hurt our sales at all.
PMQ: Did you have any trouble sourcing these
Ambrose: Yes, it isn’t easy to find these ingredients. We’ve
been fortunate to have a supplier (Saladino’s) that’s willing
Woodstock’s food prices went up after it switched to more nitrate-free
and organic ingredients, but higher prices haven’t hurt its sales.