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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?