Domino’s continued to promote its higher-quality food. Its 2011 launch of Artisan Pizza was followed in 2012 by pan pizza made with fresh, never-frozen dough. Sbarro introduced Neapolitan-style pizza, made in wood-fired ovens, with whole-milk mozzarella, whole peeled tomatoes, hand-rolled dough and Pecorino Romano cheese. Applebee’s went the premium route, too, offering new items featuring wine spirits and beer, including Napa Chicken & Portobellos with Cabernet ...
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Contact: Desiree Torres Desiree.Torres@penton.com