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Pizza Hut new pouch will deliver pies 15 degrees hotterPizza Hut new pouch will deliver pies 15 degrees hotter

Brand rolls out triple-insulated pouch

Ron Ruggless, Senior Editor

October 10, 2017

3 Min Read
Pizza Hut new pouch will deliver pies 15 degrees hotter
Photos courtesy of Pizza Hut

Pizza Hut this week is introducing a new pouch that’s designed to deliver pies 15 degrees hotter than in the past, the company says.

The Plano, Texas-based division of Yum! Brands Inc. is rolling out the triple-insulated pouch and newly designed box this among other ongoing delivery changes, including alerts for pizza routing and additional drivers, in its 6,300 domestic restaurants.

pizza-hut-zipporah-allen_1.gif“The pizza pouch is part of our completely re-engineered ‘oven-hot delivery system,’” said Zipporah Allen, Pizza Hut vice president of brand marketing and consumer insight, told NRN on Monday. The pouch, which accommodates three boxed pizzas, was designed to accommodate a 20 to 35-minute delivery period.

Allen said the pouch has three layers: The inside lining uses 3M Thinsulate, like what is used in cold-weather jackets; the middle layer is made from a heat-reflecting aluminum material similar to what astronaut’s use in space blankets; and an outside layer is padded with polyester fiber akin to home insulation.

Pizza Hut also re-crafted the box to accommodate more air in its thicker corrugated walls and a new sheet on which the pie is placed, Allen said.

“In particular, the crisp sheet will go into every Pizza Hut box,” she said. “The role of the crisp sheet is to keep the crust crisp and craveable as the pizza is being transported from the oven the consumer.”

The crisp sheet is cardboard that is ridged, Allen said, “so you get the insulation from the air between the ridges.” The ridges, or fluting, provide a better delivered product and also provide a surface on which to keep the pie hotter after it is removed from the box in the home.

The new box and pouch are layered on Pizza Hut’s new algorithm for more accurate on expected delivery time, text notifications and additional drivers to dispatch the pies faster than in the past.

The new pouch and box are part of two-year effort that included the Pizza Hut’s culinary and engineering teams, Allen said.

“The challenge was to crack the code on how we could develop a product that carried heat better in the delivery process,” she said. “There’s a lot of science behind the thermodynamics on what happens to the pizza from the oven to the consumer’s house.” 

pizza-hut-limited-edition-pizza-parka_1.gif

To promote the new delivery system through the end of October, Pizza Hut will give customers who place online orders a chance to have a Pizza Parka — made from the same materials as the pouch — delivered along with their pizza. Twitter users can also tweet the pizza slice and flame emoji to @PizzaHut to enter.

“What better way to showcase how hot our new delivery system keeps our pizzas than outfitting some of our biggest fans with a winter parka made from the same materials,” Allen said in a statement. “The Pizza Parka is going to keep the lucky recipients hot in the same cold-weather elements that our pizzas often endure on the delivery trip from our restaurants to their front doors.”

The new pouch is being introduced only in the domestic restaurants now, Allen said. Pizza Hut has 16,400 units in more than 100 countries.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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