NEWS
LETTER
“Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish.” — Mark Bittman
16-17 INSIGHTS 18-19 FEATURED BRAND / RECIPE
We
WHAT WE LOVE
This is the 17th installment of our What We Love series. We asked employees what Delco items they love the most or what they love most about Delco.
Here’s what we found...
“I love the people and the culture at Delco, best in class I’ve ever seen! As far as products, Stephen’s Pizza Rotolos are my kryptonite and everything tastes better dunked in Nestle Cheese Sauce.”
– Brian Burns, Vice President of Sales
#200100
Que Bueno Nacho Cheese Sauce 6/#10
“My favorite thing about Delco is how helpful everyone is. I can approach anyone and say, “Hey, I do not understand this process, do you mind showing me?” and they take the time to explain it, give examples, and make sure I’m folloiwing.
I also see this when product needs to be dropped off locally to a customer outside of their usual delivery schedule. If a Sales Rep is unavailable to make this drop off, we have people that live in the area who are willing to stop by on their way home.”
– Michael Terrell, Junior Buyer
“My current favorites are:
Louisa Jalapeno Mac & Cheese Bites, I love their flavor and homemade look!
Louisa Chicken & Prosciutto Tortellini – just like all of the Louisa products, these are fully cooked already so no need to boil them first if you want to make a baked pasta dish...just toss some sauce over and under, bake and voila! Dinner is ready!
LavAzza Capsules Bidose Top Class – I just reordered a box for myself. A double shot of Italy’s favorite coffee right in my own kitchen? Yes, please...especially this time of year!”
– Julie LaFore, Broker
#1007424
Jalapeno Mac & Cheese Bites 2/5 lb
#320763
Chicken & Prosciutto Tortellini 1/6 lb
#420290
Bidose Top Class Capsules 100 ea
“I love using this versatile Flour for all my baking needs.”
– Lindsey Wheeler, Customer Service Rep #1005091
Sir Galahad Artisan Flour
50 lb
“I love Delco’s Cheesecake.”
– Demetrius White, Driver #220026
New York Cheesecake 14 slice 1 cake
WHAT WE
“Is it possible to be in love with a ziplock bag? We love the 6x9 inch quart ziplock bags. Perfect for sandwiches, portioning out snacks, leftover slices of pizza, and for TSA approved carry-on liquids. With 1000 in a case, Delco has the creative solution to many of life’s difficult challenges!”
– Tim Walker, Business Manager
#306801
6x9 Quart Ziplock Bag 10/100 ct
“Products – Villa Manodori Balsamic Artigianale, Fra’Mani Rosemary Ham , Grande Cheese...
Company – CULTURE!!! I have worked at multiple wholesalers and Delco is special, very special. From top to bottom we have amazing people, leadership, comradery, products, support and customer service.”
– Dan Dunville, Sales Representative
#280216
10-15 yr Artigianale Balasmic 12/250 ml #1003317
Rosemary Ham 2/4 lb
“Our family loves the iced lemon pound cake. It is a great addition to breakfast, brunch, or it could be a delicious midday treat!”
– Elaine Welker, Accounting Coordinator
#1006137
Iced Lemon Pound Cake 2/8 ct loaves
LOVE
“Sometimes you discover something that’s been there all along. Recently, a customer started using our Sopressa (a take on Sopressata) on a pizza, and it was one of those WOW – what is that? – moments. If you’re searching for something unique that truly stands out, this is worth trying. Currently available in unsliced only, but it’s worth the extra effort.”
– Mark Turner, Regional Sales Manager
#1002496
Volpi Hot Veneta Sopresssa 3/2.5 lb
“If I were to recommend any one thing from Delco it would be the most amazing Chorizo Sausage. With its bold, smoky profile, it offers a unique taste that can enhance a variety of dishes, from breakfast to dinner.”
– Jalen Long, Print Associate
#261500
Chorizo Sausage Links
20/1 lb
LOVE
“I’m a huge fan of the Papa Carmignan Sliced Roast Beef with Au Jus! This is a pre-sliced Italian roast beef that comes with a generous amount of very tasty gravy. I would recommend putting both into your fridge roughly a day before you plan on using it. From there, over low heat, get one of your gravys completely defrosted/ warmed and then drop in your Italian beef until it’s hot. Add some quality bread like Turano, some sliced provolone and some hot giardiniera for a perfect sandwich!”
– Dustin Nicholas, Sales Representative
#260735
Italian Roast Beef w/Au Jus 2/5 lb
“One of my favorite hidden gems is a Prime Top Butt Cap! Also known as a Coulotte or Picanha (with the fat cap) at most Brazilian steakhouse. I typically do a reverse sear method which is cooking low and slow and then finishing on high heat – giving it a great crust on the outside and a perfect medium rare on the inside! Whether you slice it thin or cut into Coulotte steaks it eats amazing! SHHHH don’t tell anyone as L&L only produces so many!! And, of course, you can’t go wrong with their Prime 12 oz Chuck End Ribeye.”
– Jake Young, Business Development Manager
#1009225 Prime Top Butt Cap Beef 1/10 lb
#1006843 Prime 12 oz Chuck End Ribeye 14/12 oz
#252602 SY GINSBERG’S
DELITE COOKED CORNED BEEF FLAT ROUND
BRISKET BURNT ENDS
#252601
#105484 SY GINSBERG’S COOKED TURKEY BREAST
# 252603 SY GINSBERG’S COOKED CASINO
BEEF BRISKET
#252614
FRESH TRENDS & TASTY TRADITIONS
2025 marks exciting opportunities for innovation in the pizza industry. Today’s pizzerias are ready to showcase their creativity, and savvy customers are eager to try fresh, inspired menu items. Here are the top pizza trends for 2025 that will shape the way we think about this beloved dish:
Pizza is revisiting its roots with classic toppings like pepperoni, sausage, peppers, and mushrooms. These traditional favorites are being elevated with creative cheese blends and drizzles of flavored oils, adding a special touch that keeps customers coming back for more.
Offering unique and specialty items for a limited time allows operators to showcase their innovation and keep their menus dynamic. These exclusives help maintain customer excitement and engagement.
Highlighting fresh-made ingredients like cheeses, sauces, sausages, doughs, and marinated vegetables is a surefire way to impress. Customers appreciate the quality and craftsmanship that come with these house-made elements.
Pizzerias are exploring the fusion of international cuisines, incorporating flavors from Latin American, Indian, Middle Eastern, and Asian cultures. These bold combinations are expanding the boundaries of what pizza can be.
From gluten-free to thick Detroit-style crusts, the variety of pizza bases continues to grow. These options cater to diverse customer preferences while adding unique textures and flavors to menus.
Seasonal ingredients offer a fantastic way to introduce fresh, local produce to menus. Limited-time specials featuring these items help pizzerias enhance their offerings while aligning with the seasons.
Pizza chefs are experimenting with flavored and fermented doughs, incorporating alternative flours to create new textures and tastes. These crust innovations provide customers with fresh experiences and an opportunity to explore something different.
1. Back to the Classics
2. Limited-Time Specialty Items
Fresh-Made Ingredients
4. Fusion Flavors
6. Embracing Seasonality
7. Flavored & Fermented Doughs
5. Crust Variations
Looking Ahead
The demand for plant-based and vegan offerings is surging, with more pizzerias introducing vegan doughs and toppings. These additions cater to a growing segment of healthconscious and environmentally mindful diners.
Using a variety of cheese types, from creamy burrata to smoky gouda, can transform a pizza and give it a distinctive twist. These creative combinations add depth and intrigue to classic recipes.
Many pizzerias are offering multiple crust options, including regional specialties like Bar Pie, Tavern-style, and Chicago Thin crusts. These thin and crispy variations bring a unique charm and a sense of nostalgia to the table.
Perfect Pairings
Pizza isn’t complete without the right accompaniments. Best-selling sides like wings, calzones, garlic knots, pasta, salads, and cheesy breads continue to shine. For beverages, craft beers, specialty sodas, craft cocktails, and wines elevate the dining experience.
By embracing tradition, innovation, and customer preferences, pizzerias can create unforgettable dining experiences and stay ahead of the curve in the ever-evolving pizza landscape.
8. Plant-Based & Vegan Options
9. Cheese Innovation
10. Regional Crust Styles
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Foodservice Trends That Shaped 2024
Steady Growth and Changing Habits
Back to Normal : Growth leveled out to low single digits, with limitedservice restaurants thriving thanks to expansion and affordability. Full-service spots had to get creative with pricing and value to stay competitive.
Dining Preferences : Takeout and drive-thru gained popularity as delivery fees rose, while brunch grew in urban hotspots (though dinner is still king for weekend meals).
Menu and Flavor Innovations
Transparency Rules : Menus got more specific, calling out unique ingredients like “Granny Smith apples,” reflecting consumers’ desire for quality and authenticity.
Social Media Buzz : TikTok-inspired dishes continued to steal the spotlight with quirky, Instagrammable flavors.
Tomato Takeover :
Tomatoes became a culinary hero, starring in everything from desserts to plant-based innovations. (We love this!)
Tech and Affordability Lead the Way
Smarter Restaurants : AI and automation are streamlining kitchens, managing inventory, and handling customer service, though smaller operators struggle with costs.
Affordable Indulgence : Budget-conscious diners leaned into meal kits, bundles, value-oriented offerings, and small luxuries to make their dollars stretch without losing quality.
Health and Global Influences
Wellness First :
Functional foods and drinks packed with health benefits, like probiotics and adaptogens, saw booming demand.
