Pizza Hut to roll out flatbread pizza nationwide this week

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Pizza Hut debuts flatbread:

Pizza Hut this week expanded into the flatbread category, becoming one the first large pizza brands to offer the trending platform nationally.

Firebaked-Style Flatbreads, available at U.S. units only, feature a “slightly crispy wood-fired style” crust, cheese and three toppings. The flatbreads come six to a box and can be topped three different ways for $11.99.


“We’ve been watching flatbreads closely, talking to our consumers to understand the appeal,” Carrie Walsh, vice president of national marketing for the Plano, Tex.-based Yum Brands division, said in a phone interview Friday. “We’ve seen both awareness and excitement around this product type really growing.”

The more than 6,300 domestic Pizza Huts quietly began offering the flatbreads online Sunday.

“We’ll have television media starting June 30,” said Walsh. “We’re certainly going to support it with the full weight of our marketing with digital, social and PR” as well as traditional print, point of purchase and other merchandising.

The “Firebaked-Style” description taps into the growing trend of mom-and-pop operators using brick ovens.


Major restaurant chains have also bit off a piece of the flatbread market. Casual-dining chain Chili’s Grill & Bar recently introduced pizzas and flatbreads to its menus, pushing the introduction by giving away one million flatbreads to new and existing members of its email club. Wendy’s introduced flatbread sandwiches earlier this year.

“Our innovation team has worked hard to draw inspiration from what we see in some of the local pizza places with the brick-oven style flavor,” Walsh explained. “Obviously, we’re not cooking it in a brick over, but we’ve tried to replicate the style and flavor and texture of those types of products.”

The option for the customer to top the six boxed flatbreads three different ways was important, Walsh added. “You get the benefit of customization in addition to the new flatbread crust,” she said.

Pizza Hut’s early research indicated the customization option was popular, Walsh said.

“We are seeing some people loading up on veggies, and others who are actually choosing a couple for the kids and keeping it simple with pepperoni or cheese,” she explained. “The nice thing about the customization is that it allows customers to really satisfy everyone in a group. … It was giving them enough variety without it becoming overly complex.”

The flatbreads also appeal to those customers seeking value. An order of the new flatbreads is 14-percent larger than a traditional large pizza, a spokesman said.

“Obviously we’ve seen it as a growing trend at local pizzerias around the country, Walsh said. “We’ve been watching flatbreads closely, talking to our consumers to understand the appeal. … We’ve seen both awareness and excitement around this product type really growing.”

Pizza Hut, a division of Louisville, Ky.-based Yum Brands, has about 10,000 restaurants in 90 nations.

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“Obviously, we’re not cooking it in a brick over, but we’ve tried to replicate the style and flavor and texture of those types of products.”

So... what is it exactly that you're doing other than making a rectangle pizza?
 
Our local Pizza Hut is pretty much awful, but they did have two great things:

1) THE EDGE

2) The Chicago Deep Dish (where they ladled the sauce on top right at your table).

Bring these back, please. Please Pizza Gods.
 
Who goes to Pizza Hut?
They have mediocre pizza for exorbitant prices
Every town/city has a local establishment that sells pizza that prob taste better and is way cheaper
 
I've never understood flatbread pizza to be anything other than a lazy shortcut restaurants use to push middling-at-best quality pizza to customer tables. Is Pizza Hut finally confirming my suspicions?
 
I've never understood flatbread pizza to be anything other than a lazy shortcut restaurants use to push middling-at-best quality pizza to customer tables. Is Pizza Hut finally confirming my suspicions?

Pizza Hut has been doing that for a while already.
 
Flatbread pizza is for Sunday night and you don't want to go to the grocery store, so you look in your fridge and find the bread you were going to use to make gyros (Yeah, like that'll happen) and that half pack of pepperoni slices that you've been slowly nibbling on everytime you open the fridge.

It's not a foodstuff you pay money for. Come on people!
 
Who goes to Pizza Hut?
They have mediocre pizza for exorbitant prices
Every town/city has a local establishment that sells pizza that prob taste better and is way cheaper

My town has more local pizza places than I can count, and they're all far more expensive than the chain stores. Some of them are better, yes, but they certainly aren't cheaper.
 
My town has more local pizza places than I can count, and they're all far more expensive than the chain stores. Some of them are better, yes, but they certainly aren't cheaper.
I can order a "football" sized pizza that can feed 6 people for 20 dollars on Mondays
Other days its 35
Last time I went with 3 friends to Pizza Hut the check was for 58 dollars
 
I can order a "football" sized pizza that can feed 6 people for 20 dollars on Mondays
Other days its 35
Last time I went with 3 friends to Pizza Hut the check was for 58 dollars

Pizza Hut frequently has $10 any pizza deals (in fact, they do right now). If you went to Pizza Hut with three friends, two large pizzas should be more than enough for four people (if you're eating more than half of a large pizza in one sitting I worry for your overall health). Even factoring in drinks that shouldn't cost more than $30 total.

Meanwhile a 16" pizza at one of the local places here in town costs $15.65 plus $1.50 per topping.
 
I can order a "football" sized pizza that can feed 6 people for 20 dollars on Mondays
Other days its 35
Last time I went with 3 friends to Pizza Hut the check was for 58 dollars

Holy shit what did you order? lol.

I ordered Pizza Hut last week during a NBA finals game for 4 people, two larges + breadsticks came to $22 without counting tip.
 
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