Operators Advised to Carefully Evaluate New Ingredients Before Adding to Menu

Factors like make-line speed, cross-utilization, and marketing must be considered when introducing new items.

Published on Feb. 27, 2026

Got story updates? Submit your updates here. ›

As the pizza industry gears up for Pizza Expo, operators are being advised to thoroughly evaluate new ingredients before adding them to their menus. Mike Bausch, owner of Andolini's Pizzeria in Tulsa, Oklahoma, shares insights on how to properly assess new ingredients, including considering factors like sourcing consistency, shelf life, cross-utilization potential, and in-house production capabilities. Bausch also outlines a detailed 2-month process for successfully launching a new menu item.

Why it matters

With the rise of third-party delivery apps, the speed of a restaurant's make-line has become more important than ever, as it can impact digital visibility and driver prioritization. Operators must carefully weigh the impact of each new ingredient on their overall operational efficiency.

The details

Bausch emphasizes the importance of cross-utilizing new ingredients across multiple menu items to minimize waste and justify their inclusion. He also recommends exploring in-house production capabilities, as making certain items like smoked mozzarella in-house can provide better quality control and cost savings. Bausch outlines a detailed 2-month process for launching a new menu item, which includes conceptualization, testing, recipe documentation, staff training, and coordinating updates across all sales channels.

  • The pizza industry is gearing up for Pizza Expo in the coming weeks.

The players

Mike Bausch

The owner of Andolini's Pizzeria in Tulsa, Oklahoma.

Andolini's Pizzeria

A pizzeria chain based in Tulsa, Oklahoma, owned by Mike Bausch.

Got photos? Submit your photos here. ›

What they’re saying

“We are very cautious when deciding to add a new ingredient at Andolini's, since speed of our line matters more than ever. We need to make sure we are cross-utilizing that ingredient and minimizing waste.”

— Mike Bausch, Owner (Pizza Today)

The takeaway

Carefully evaluating new ingredients before adding them to the menu, considering factors like operational efficiency, cross-utilization, and in-house production capabilities, can help operators maximize the success of new menu items and avoid costly mistakes.