Entrées present operators with a prime opportunity to leverage a wide
range of dairy products. To add interest to entrée menus, lean into
mega trends like regional U.S. items, such as Detroit-style pizza (which
is rectangular) or Philly cheesesteak pizza for a mashup (both concepts
can showcase a variety of cheeses, so don’t be afraid to think outside
the box), or capitalize on globally-inspired birria tacos (which have
trended on social media and can be topped with Mexican cheeses like
cotija). Consider, too, how traditional sides like caprese salad are sizing
up to become entrées, showcasing fresh mozzarella prominently.
