ONS (Office for National Statistics) data shows that food and non-alcoholic beverage prices rose by 4.5% in the 12 months to June 2025 (ONS, 2025). Over the same period, menu prices in foodservice rose at a faster pace - between 7–8%, according to industry trackers.

For pizza operators, this widening gap matters. Margins are slim, core ingredients are volatile, and customers are increasingly alert to what they are paying for. A pizza priced higher this year has to justify that rise - and only quality ingredients provide the consistency, authenticity, and value that customers expect.

We know that in pressured times, quality is not a luxury - it is the basis of customer loyalty and margin protection.

When menus increase faster than household groceries, restaurateurs must be ready to defend the value of their dishes. ONS data shows household grocery inflation at 4.5%, but menu prices often rising by closer to 7–8%. The customer perception is simple: “Why am I paying so much more here than in the supermarket?” 

The answer lies in quality. Diners will pay more if they trust that the pizza on their plate is made with authentic, consistent, and well-sourced ingredients. Using reliable flours, premium mozzarella, and tomatoes with true Italian provenance is what turns a price rise into a fair exchange for quality. Salvo 1968 supplies operators with ingredients that consistently deliver on that promise.

Operators have been careful not to apply price increases evenly across menus. Research shows that mains and sides have absorbed the biggest rises, while discretionary items such as desserts are often held steady.

For pizzaiolo’s, this reflects a reality: dough, cheese, and tomato products are bearing the brunt of cost increases. At the same time, mono-portion desserts remain stable, offering a way to add value without deterring discretionary spend.

Not every operator is responding to inflation in the same way:

• Restaurants and Quick Service Restaurants (QSR’s) are expanding menus, introducing new pizza formats such as Detroit or Roman to appeal to wider demographics. Here, quality ingredients are essential for differentiation. If a new style fails to deliver on taste and authenticity, it risks damaging customer trust and the reputation of the new menu item.
  
  

• Pubs and cafés on the other hand are shrinking menus to control labour and simplify service. For these operators, quality ingredients allow a leaner offer to still feel strong. A short menu built on reliable flour, premium mozzarella, and trusted toppings will keep customers satisfied even with fewer options.
  
  

These approaches highlight the need for flexibility in messaging and product selection. At Salvo 1968, inclusivity is central. We supply the same level of quality whether you are broadening your menu or streamlining it.

ONS reported 3.0% inflation in “restaurants and hotels” in March 2025 (ONS, 2025), but this figure underestimates the operational challenges operators face: staff costs, utilities, and supply chain pressures continue to rise.

Every pizza must perform identically, from the first order of the night to the last. That means flour that delivers predictable yield, mozzarella that stretches evenly, and tomatoes that hold flavour across service. Value-focused lines such as Salvo Savers allow operators to protect margin while still using quality ingredients that perform reliably. Cutting corners on ingredient quality creates waste and inconsistency - costs that no operator can afford in 2025.

Another key driver in menu profitability is extracting maximum value from every ingredient. 

Quality products are the driver here:

• Cheese: Premium mozzarella requires fewer grams per pizza, delivering better yield without sacrificing customer experience.
  
  

• Flour: High-quality flours with the right hydration properties generate more dough balls per bag.
  
  

• Frozen dough balls: Provide consistency across shifts, save labour, and reduce waste compared with inconsistent in-house production.
  
  

Each of these examples proves the same point: quality ingredients are not more expensive when they reduce waste, save time, and protect yield.

Operators can take immediate steps to protect profit while maintaining standards:

• Audit dough hydration levels to ensure maximum yield per bag.
  
  

• Standardise cheese portioning by gram weight.
  
  

• Add mono-portion frozen desserts - consistent, zero-waste, and operationally simple.
  
  

• Take advantage of Salvo Savers, which provide price support on essential, quality ingredients.
  
  

• Match menu strategy to your business model: streamline if labour is the priority, expand if growth is the goal - but always with reliable quality as the backbone.

Since 1968, we have been the UK’s trusted supplier of authentic Italian ingredients. We combine tradition with innovation, ensuring operators can raise prices with confidence because quality is always delivered to the customer. From premium flours and cheeses to value-focused solutions such as Salvo Savers, we help you protect your margins while keeping customers loyal.