Pizza, as a deli category, is at a crossroads. After years of program start-ups and expansions at companies big and small, the pressures of profitability are bearing down. Labor issues have forced many retailers to rethink how important the "fresh" factor is to their customers compared with how much they are willing to pay on a regular basis. Deli program managers are also casting a more critical eye on the scope of their selections, questioning which of their varieties are really earning ...
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