Pizza has always been a fan favorite. In any given week, nearly half (44%) of American consumers eat pizza from a restaurant at least once, Technomic found, and 3 in 10 consume frozen or take-and-bake/refrigerated pizza.

Consumers are hungry for mozzarella, and operators are ready to satisfy their appetite. According to Datassential, 76% of restaurants feature traditional mozzarella as a menu mainstay; another 11% offer it as a seasonal item or special. When it comes to fresh mozzarella, 41% offer it all the time, and 24% do so on a limited basis.

From the frothy crown on a chocolate milkshake to a topping that takes a Belgian waffle to the next level, whipped cream is having a moment.

It’s interesting to know how mozzarella is made. For the industry, however, what’s even more compelling is how mozzarella is consumed.

Its history in Italy and the United States underscores an important fact about mozzarella cheese: Although they all share the name “mozzarella,” there are actually several different varieties of the beloved Italian cheese, each with its own unique characteristics.

Cheddar ranks as Americans’ second most-loved cheese variety. What do operators need to know about this variety of cheese in order to keep that love strong? Find out here:

Nine in 10 consumers consider cheese an essential pizza ingredient, and traditionally, one type has ruled the pizza realm.

Signature dishes that feature savory, delicious cheese can entice customers to keep coming back. Need proof?

Recent research confirms that consumers love cheese: nearly half (46%) say they look forward to signature cheese dishes when eating restaurant cuisine. Six in 10 operators believe adding cheese helps items sell better.