Over the years, many innovative pizzerias have tried many different ways to improve on the traditional pizza recipe of a round, flat crust covered with cheese and toppings. The toppings may have changed, but few truly new pizza ideas have appeared and stuck around for any length of time. One alternative to traditional pizza alternative option that seems to keep coming back is the pizza cone, a pizza prototype that offers consumers the option of eating their pizza in a cone of baked dough that resembles an ice cream cone.
Pizza in a cone has enjoyed some recent success in Europe and now the concept is appearing more often in United States, where a few pizzerias in large urban areas are selling their version of pizza in dough cones. However, a new company has entered the pizza cone marketplace and has plans to expand the concept to include both restaurants and supermarkets as targeted mass markets for their product.
Cono Italiano Inc. manufactures the Pizza Cono, a pizza cone concept that originated in Italy in 2001. The company recently sold the rights for American distribution of the Pizza Cono concept to Mr. Mitchell Brown, an American foodservice entrepreneur who plans to mass produce the cones and market them in every corner of this country. Brown hopes the Pizza Cone will be distributed to pizzerias and other restaurants as a snacking solution, and to supermarkets as a frozen food item for use at home. The frozen cones will be available pre-filled with cheese and toppings and in empty form too.
More snack foods are taking a front seat in the market today thanks to their convenience, portability and price and Brown hopes the grab-and-go nature of the pizza cone will make it a first choice for snackers in the near future. The cone is not limited to pizzerias as Brown also hopes to sell the cones to fast-food chains and small cafes too. Some Pizza Cono customers in the Midwest are already experimenting with filling the cones with everything from Caesar salad to breakfast items.
With the sales of frozen pizza in 2009 reaching the $4.4 billion mark, supermarkets may be a big market for the cones and the company hopes to sell to grocers of all sizes as well as the larger wholesale clubs like Sam's and Costco. In addition to selling the empty frozen cones, Pizza Cono offers a variety of different fillings for supermarket distribution and its factory boasts a machine that can fill over one thousand cones per hour with the pre-made fillings.
Pizza Cono is marketing its product as a healthier alternative to traditional pizza.
The new dough has white flour blended with wheat and an all-wheat version is on the way. That is nice, but the real attraction of the Pizza Cone may be the handy size and ease of eating. Americans are a mobile society that eats on the go. If Pizza in a Cone makes a popular food even easier to eat, the chances are good that it might prove wildly popular.