PMQ Pizza Magazine November 2011

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Online at PMQ.com November 2011 PIZZA TV: RECENT VIDEOS

PIZZA RADIO Pizza Radio host Andrew Abernathy asks the questions and you get the answers during weekly interviews with industry experts.

Ask the Experts Matthew Loney Matthew Loney is president of Stevi B’s Pizza and one of PMQ’s 2011 PIE Award nominees. Hear how this chain provides a different spin on buffets with quality pies at a family-friendly pricepoint.

PMQ Biz Tip: TV Advertising Brian Belefant from 20Fifteen talks about the goals of TV advertising and shows an example of how operators can spread the word about their pizzerias to the masses with prerecorded commercials.

Todd Parent Todd Parent is the founder of Extreme Pizza and one of PMQ’s 2011 PIE Award nominees. Listen to the concept and business philosophy behind this growing chain with a knack for the unexpected.

PMQ’s TOP SOCIAL MEDIA PICKS Social media is more than just Web-based chatter—it’s a marketing revolution! Whether running a “Big Three” franchisee or a mom-andpop operation, operators generate sales from steadfast Facebook and Twitter campaigns. PMQ editors monitor how industry professionals embrace social media and, in some ways, help write the rules for viral marketing. Here are some of our favorites this month:

Find PMQ at @pmqpizzamag.

Find PMQ at facebook.com/ pmqpizzamagazine.

petes_newhaven We’ve been awarded “Friend of Glass 2011” by the Glass Packaging Institute!

We’ve never sold a single plastic bottle.

NYPDPizzeria Celebrate the Red Sox epic loss with us at NYPD Pizza! We’ll be sure to not play “Sweet Caroline.” nypdpizzeria.com #GOYANKEES MasseysPizza CONTEST: Guess the combined score between the Buckeyes and Michigan State Saturday.

For example, if the score... http://fb.me/Zo6qJrzc Pie in the Sky Pizza We have a great new Foursquare check-in deal going! Be sure to check in at Pie in the Sky for a tasty treat!

SunShine Pizza Share this comment and “like” this to win a chance to win a free large pizza on Labor Day weekend.

Let SunShine Pizza do the cooking! Be sure to friend Guido! Rules: We will pick a winner from the “likes” on this comment and share it on their wall.

Pizza Pizza You can still enter the Pizza Pizza Frosh Week Contest by submitting a video or photo of you and your friends showing your school spirit! Voting has officially begun, so get your submissions in fast! And be sure to check out our contest tab to vote for your favorite Frosh Week submission.

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Table of Contents November 2011 On the cover 36 Wonder Women

Step aside, boys—check out these four restaurants run by

savvy, successful female pizzeria owners.

By Mike Robinson

features 28 Bringing the Heat

There’s more than one way to bake a pizza. Learn about the

advantages and innovations of different oven types.

By Andrew Abernathy

42 Winning in Orlando Relive highlights from the 2011 Orlando Pizza Show.

TV

By Liz Barrett

52 Minor Adjustments

Before you employ minors, consider state and federal

laws that may affect your business practices.

By Grace Y. Horoupian

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42 56 The Big Cheese

Learn the backgrounds and best flavor pairings

for the industry’s most popular cheeses.

Compiled by Tracy Morin

68 Securing a Bank Loan

Financial guru Suze Orman walks you through the dos

and don’ts of securing a business loan in today’s economic climate.

Interview by Liz Barrett

72 Getting Free Publicity, Part 1

Learn tips from marketing and public relations experts

for how to attract free publicity.

Compiled by Liz Barrett

in every issue

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10 Editor’s Note

12 Letters to the Editor

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78 Product Spotlight

84 Advertiser Index

85 Industry Resource Guide

97 Resource Guide Advertiser Index

Pizza Press

To view any of the videos accompanying this month’s issue, go to PizzaTV.com and type “November 2011” in the search field.

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Departments

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18 In Lehmann’s Terms: The Big Freeze

Frozen pizza dough can be a big time-saver, but you’ll also

need to keep in mind certain considerations, says The Dough Doc.

20 New York’s Finest: Apple Bread Pie

Chef Bruno explains how to whip up a delicious holiday

dessert in only 20 minutes.

22 The Marketing Maven:

10 Tips to Spice Up Holiday Marketing

As the holidays approach, Linda Duke shares these proven marketing techniques to stimulate sales.

Mike Rasmussen explains how to establish a system for verifying cash deposits.

24 Accounting for Your Money:

Double-Check Your Numbers

48 Pizza of the Month: Meat Lover

For carnivores, the meat lover pizza is a time-tested favorite,

allowing for protein-piled pie experimentation.

64 PMQ Pizza Marketing

PMQ publisher Steve Green talks with Jack Clare, CIO of Yum! Restaurants International.

98 Time Capsule: Mazzio’s

Since Ken Selby founded his first pizzeria in 1961,

he has grown one location into a multiple-concept business with 175 locations.

Coming Next Month Pizza of the Month: Gluten-Free Pesto: Whether used as a topping, a sauce replacement or an antipasti garnish, a little pesto packs maximum flavor!

Profiting With Food Displays: Tempt taste buds by putting pizzas, desserts and more on display.

ATMs, Vending Machines and Credit Card Processing: Learn how to save on credit card fees and utilize your pizzeria’s floor space to make a little dough on the side.

Employee Theft: The biggest threat to your cash register may be the people with the key. Hear how to discourage employees with sticky fingers.

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Editor’s Note Liz Barrett Off to Work I was lucky enough to put off starting work until I was 18 years old. I could have avoided it even longer if I wouldn’t have wanted a car (Mom’s rule was that if I was going to have a car, I had to get a job to pay for it). Looking back now, I don’t know if there has ever been a time when I haven’t had a job—or two or three simultaneously—in the last nearly 20 years! In fact, for several of those years, I was also working my way through college—not fun.

The reason I still consider myself lucky is because many start working much earlier than I did, as you’ll see in this month’s article, “Minor Adjustments.” Whether they’re your own children or kids from the local high school, many youngsters are ready at an early age to get out into the world and start earning an honest day’s pay. While it’s great to have these energetic young workers at your disposal, it’s also important to understand the state laws that protect them. Find out more on page 52.

Closing Gender Gaps Ever since Rosie the Riveter came on the scene during the 1940s, there’s been a steady increase of women in the workplace. In fact, the last recession caused a surprising close in workforce gender gaps. Last April, a USA Today analysis, using information from the Bureau of Labor Statistics and Bureau of Economic Analysis, found that until the 1960s, more than 80% of men were working, but in 2010, only 66.8% of them had jobs—the lowest number on record. The number of women holding jobs, however, rose from 36% in 1960 to 57% in 1995, and then leveled off; the rate was 56% in 2010. So, in 2010, there was just over 10% more men working than women. Quite a change! And, according to a recent report released by the Bureau of Labor Statistics, the unemployment rate for adult men is currently 8.9%, while the rate for women is only 8.0%.

You don’t hear too much about women who head up operations in the pizza business, but those who are successful are a force to be reckoned with, as you’ll see from our story, “Wonder Women,” on page 36.

These pizzeria operators may be faced with gender discrimination because they’re in a field that’s maledominated, but watch out if you put them to the test; they’ve earned their stripes and can stand up to anyone out there—male or female!

As for my own career, I guess you could say I’m a glutton for punishment. I’m elbow-deep in pizza here at PMQ, and then go home to two part-time businesses. I’ve always been this way and don’t see myself changing anytime soon. I think that’s why I appreciate and identify with our readers; we’re all just workaholics at heart—and doing what we love!

Until next time, my door is always open for your questions, comments and suggestions.

Best Pizza Wishes,

Liz Barrett Editor-in-chief PMQ Pizza Magazine

On the cover: Ann Kim from Pizzeria Lola in Minneapolis is one fierce pizzaiola.

Photo by Marshall Franklin Long

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Letters to the Editor Liz Barrett More Than a Wrap That was an excellent take-and-bake article in your September half-baked issue. However, the comment made by Jay Phillips that “all you need is a shrinkwrap machine” is woefully incorrect.

For take-and-bake pizza to work properly, as it does at Papa Murphy’s (papamurphys.com) and at Figaro’s (figaros.com) (the No. 1 and No. 2 take-andbake chains in the world), you start with a very special dough. It took both companies years to perfect it. The reason: a standard, highly porous pizza dough immediately soaks up the moisture from the sauce, veggies, etc., rendering it essentially impossible to properly bake within a few hours, much less several days. Our take-and-bake pizza has a shelf life, in the customer’s home refrigerator, of two full days. The only way that would ever be possible is through the use of a special dough.

Second, it takes a special yeast, one activated by the oven’s high temperatures, but not by the 100°F that a car’s backseat likely is in the summer as you’re bringing it home. Were it not for this yeast, your take-and-bake pizza would rise in the shrink wrap before you ever turned on your oven. I could go on, but trade Discover the benefits of adding take-and-bake pizzas and make-your-ownpizza kits to your offerings.

By Missy Green

When Domino’s Pizza (dominos. com) introduced delivery pizza, delivery became the norm. Now, pizzeria operators are looking to takeand-bake and pizza kits as a new way to reinvent their product. Take-and-bake pizzas are fully prepared, uncooked pizzas that customers cook in their ovens at home. They offer the convenience of frozen pizzas, but contain all the benefits of fresh toppings and restaurant-quality ingredients.

In contrast, pizza kits offer a customer the opportunity to assemble the dough, sauce, cheese and toppings however he likes, and then bake the pizza in his home oven.

Papa Murphy’s Pizza (papamurphys.com) is by far the largest take-and-bake chain. It’s the fifth-largest pizza chain in the United States and relies exclusively on selling uncooked pizza along with bakeable sides such as cheesy bread and cookie dough.

Papa Murphy’s operates more than 1,200 stores in 37 states and Canada, and has paved the way for others interested in peddling unfinished pies. Colorado-

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based Nick-n-Willy’s (nicknwillys.com) has grown to 28 stores using a combination of take-and-bake and finished pizzas. Noble Roman’s (nobleromans. com), a chain that also offers take-and-bake pizzas in grocery stores, has nearly 1,000 locations around the country.

Why Add Take-and-Bake or Pizza Kits?

Of all the pizzeria owners we interviewed who added take-and-bake pizzas or pizza kits to their menus, every one encouraged other pizzeria owners to try it, even though it consistently represented a small percentage of their overall sales. These savvy owners added take-and-bake or pizza kits after noticing a demand in their area or getting personal requests for their dough, sauce and cheese for customers to take home.

Justin Gallant from Pier Pizza (pierpizza.com) in Wakefield, Rhode Island, started offering pizza kits a few months after receiving two phone calls in one evening from friends who were making pizza at home. Both had bought premade dough, a bag of cheese and a jar of sauce at the grocery store and needed Gallant’s advice on how to bake the pizza. “They didn’t know what temperature

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

— A Publication of PMQ Inc. —

secrets prevent me from continuing. There is one exception to what I’ve said thus far, and that is using a specially formulated frozen dough product. This is what Noble Roman’s (nobleromans.com) has done, and done well.

Hats off to them! We, for our part, make our dough fresh daily at every restaurant, and never freeze our dough.

Ron Berger, chairman/CEO Figaro’s Italian Pizza Salem, OR Thank you for taking the time to write a detailed response to the article, Ron. This is great information for our readers, and advice that I’m sure they’ll take into consideration when thinking about starting a takeand-bake program.

Correction I just saw the October Time Capsule and love it! There was, however, an error in the date my folks moved to Cloverleaf Bar in Eastpointe. It was in 1953, not 1946 (my folks made the pizza at Buddy’s Rendezvous for seven years).

Marie Guerra, co-owner Cloverleaf Bar & Restaurant Eastpointe, MI Thank you for bringing this clarification to our attention, Marie. We regret the error and any confusion it may have caused.

Think Tank 2.0 Should I give feedback on a new pizzeria’s food?

PMQ, Inc. Publisher Steve Green sg@pmq.com ext. 123 Co-Publisher Linda Green linda@pmq.com ext. 121 Director of Operations Stefanie Goodwiller stefanie@pmq.com ext. 124 editorial Editor-in-Chief Liz Barrett liz@pmq.com ext. 126 Managing Editor Tracy Morin tracy@pmq.com ext. 140 Associate Editor Andrew Abernathy andrew@pmq.com ext. 133 Design/Production Art Director Ellen Kellum ellen@pmq.com ext. 135 IT Director Bernard Rueschhoff IT@pmq.com ext. 139 Video and Web Editor Daniel Morrow daniel@pmq.com advertising Sales Director Linda Green linda@pmq.com ext. 121 Account Executive Clifton Moody clifton@pmq.com ext. 138 Account Executive Emeasha Mitchell emeasha@pmq.com ext. 127 administration Chief Financial Officer Shawn Brown shawn@pmq.com Circulation Manager Sherlyn Clark sherlyn@pmq.com ext. 120 Telemarketer Marie Johnson marie@pmq.com ext. 144 PMQ International PMQ China Yvonne Liu yvonne@pmq.com

Pizza&Food Gabriele Ancona gabriele.ancona@pizzafood.it French Liaison Julien Panet jpanet@pizza.fr editorial advisors

Anyone doing a salad bar?

Chef Santo Bruno Tom Lehmann Joey Todaro Ed Zimmerman

Good promo tonight; 450 people showed up!

contributors

Dealing with sexual harassment allegation….

Thank You to Our PMQ Think Tank Moderators

Chef Santo Bruno Linda Duke Grace Horoupian Tom Lehmann Michael J. Rasmussen Mike Robinson

Rockstar Pizza: Member since June 2006 ADpizzaguy: Member since January 2007

We want to hear from you!

Have a complaint, compliment or suggestion about something you’ve read in the pages of PMQ? Send your letter via email to editor@pmq.com with “Letter to the Editor” in the subject line, or mail to PMQ, ATTN: Letters to the Editor, 605 Edison St., Oxford, MS 38655. We look forward to hearing from you!

Friend us on Facebook! Visit facebook.com/pmqpizzamagazine.

Editor-in-chief Liz Barrett 12

ISSN 1937-5263

PMQ Australia-NZ Tom Boyles tom@pmqaustralia.com

What’s the buzz? Log on to find out the latest industry buzz at PMQ.com/tt.

Daddio: Member since June 2006 Tom Lehmann: Member since June 2006

Winner of 4 ASBPE Awards Winner of 4 GAMMA Awards

Volume 15, Issue 9 PMQ Pizza Magazine 605 Edison St. • Oxford, MS 38655 662.234.5481 • 662.234.0665 Fax • linda@pmq.com PMQ Pizza Magazine (ISSN #1937-5263) is published 10 times per year. Cost of U.S. subscription is $25 per year. International $35. Periodical postage pricing paid at Oxford, MS. Additional mailing offices at Bolingbrook, IL. Postmaster: Send address changes to: PMQ Pizza Magazine, PO Box 2015, Langhorne, PA 19047.

Opinions expressed by the editors and contributing writers are strictly their own, and are not necessarily those of the advertisers. All rights reserved. No portion of PMQ may be reproduced in whole or part without written consent.

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Pizza Press News and Views Brewing up Buzz Pizza Port, a small Southern California pizza and microbrew company, is turning heads in the beer community. A frequent winner of awards at the Great American Beer Festival, the four-unit pizzeria, based in Solana Beach, emerged victorious with 13 medals at the festival in Denver last November.

Pizza Port, which sells its beers only on tap at its stores, sent 44 signature brews to the festival. The brewpub team from the Carlsbad location, led by brewmaster Jeff Bagby, took home the title for Large Brewpub of the Year for the third year in a row, and the Ocean Beach location was named Small Brewpub of the Year (an award taken last year by the chain’s San Clemente location). “I love all of our beers,” says Bagby, who oversees brewing operations for the company. “It’s taken a lot of work, and certainly a little luck, to win three times in a row. All we can try to do is win it again next year.”

Culinary Contenders Last October, as part of its international franchise convention, five employees from Villa Fresh Italian Kitchen (villapizza.com) went head to head to determine the best pizza chef in the Villa fleet during the first-ever Villa Pizza World Championship. Their challenge: Create a Neapolitan-style pizza from scratch using the chain’s standard whole-milk mozzarella, fresh-packed tomatoes and ingredients of their choice. In a competition judged on speed, quality, taste and presentation, contestants—all of whom previously defeated competitors at the store, district and regional levels among the chain’s 300 stores in six countries—tested their culinary prowess for bragging rights and a $500 American Express gift card. “The championship was designed to be a friendly employee pizza making battle to create excitement about Neapolitan pizza,” says Peter Jurta, vice president of operations. “We wanted to empower our employees and build culinary education and company spirit. We’re looking Hear the results from Villa’s first-ever Pizza forward to making it an annual competition.”

World Championship on PizzaRadio.com.

A Dough-Raising Decade October happens to be both Fire Prevention Month and National Pizza Month, and to start the celebration right at Fox’s Pizza Den (foxspizza.com) in Punxsutawney, Pennsylvania, Fox’s franchisee Scott Anthony hosted the 10th annual Pizza & Prevention fundraiser to benefit area fire departments. On October 1, the shop sold more than 3,400 Big Daddy Pizzas, and volunteers from local firehouses took phone orders and delivered pizzas via fire truck. “In pizza sales alone, that’s nearly $31,000 for the fire department,” Anthony told The Punxsutawney Spirit. Firefighters who delivered pies also checked smoke alarms, replaced batteries, and offered coupons for new alarms to residents without them or with smoke detectors in disrepair. The event has come a long way from its creation in 2001, when the pizzeria first raised $6,000 for local fire departments.

Now a decade in the making, this fundraiser proves that one small business in a small town can make the world a little safer in just one day.

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Pizza Press News and Views

Unexpected Help Reaching out to your community is important, and sometimes, the community can give back—even when least expected. Nick Sarillo, owner of the sixyear-old, two-unit Nick’s Pizza & Pub (nickspizzapub.com) in Crystal Lake and Elgin, Illinois, faced a tough task last September: With slumping sales and a struggling local economy, closing his 200-employee business seemed not only possible, but likely. However, this pizzeria owner managed a successful Hail Mary: In an email to 16,000 regular customers and community members, Sarillo explained that the only way he could keep his two stores open would be a major increase in business over the next few weeks. “As of the beginning of this week,” he wrote, “the hard reality facing us has become glaringly apparent to me. We overbuilt and overspent, and then we didn’t cut fast enough when sales started to go downhill. The whole responsibility is mine.”

Happily, it turned out Nick’s—known for regularly hosting fundraisers for nonprofits and giving a percentage of profits to community causes and individuals— was just too important for the community to let fade away. Following the email, which went viral on Facebook and was picked up by a local newspaper, sales rose more than 50% at the pizzeria the following day, then doubled the next. The restaurant continues to see stronger sales in response to the letter. Within one week, Nick’s had collected 34% of the needed funds to stay afloat this year, and Sarillo couldn’t be more humbled. “I wasn’t looking for a handout,” he says. “I just wanted to let people know that if they were going to eat out, we could use their help. It’s overwhelming. My business model has always given back to the community and, obviously, it’s built a lot of trust. We’re here for the community. If a kid is sick and the insurance won’t cover it, we’re here; we’ll host a fundraiser for him.”

Flippin in the Dark

Jason Bennett (right) and his employees used an unexpected power outage as a moneymaking opportunity using social media and a cash- and check-only system at his Encinitas, California, location.

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Going

Undercover After a spree of delivery driver robberies in Newport, Rhode Island, local police and at least one pizzeria owner decided to take a slice out of crime.

According to The Providence Journal, an undercover police officer dressed as a pizza deliveryman from A-1 Pizza (a1pizzanewport.com) managed to capture a 20-year-old and a 17-yearold who were suspected of assaulting and robbing delivery drivers with what turned out to be a BB gun. After multiple reports of robberies, police collaborated with area restaurants that offer delivery and encouraged them to alert officers of any deliveries to the neighborhood where the robberies were most concentrated.

Both men were charged with firstdegree robbery.

Late afternoon on September 8, when massive power outages ran from Arizona to Southern California, many restaurant owners closed their doors—power was expected to be out for at least a day. However, the crew at the Flippin Pizza (flippinpizza.com) location in Encinitas, California, proved that less-than-ideal conditions can create a perfect storm for profits. “We’d just received our order for the week, so our walk-in was full,” says franchisee Jason Bennett. “The first thing that goes through my mind: How do I keep my product from spoiling? We did our best to move all of the products from the walk-in to the cook station. Surprisingly, everything fit.”

With one generator, a work light, a gas oven, a six-hour dough formula, and a cash- and check-only system, the pizzeria managed to rake in profits and use nearly all of its inventory in a matter of hours. Bennett alerted customers by tweeting via mobile device, and by the next morning, only a few garlic knots and some gluten-free dough remained. “I was so proud of my crew,” Bennett says. “We made sure our neighborhood was fed.

Everyone was so thankful because every other business was closed. People were waiting 20 minutes just to order, and 30 minutes for their pizza, but that night, we could do no wrong. I’ve never worked harder—and I was in the Marines. But I would do it all over again. It was fun!”

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In Lehmann’s Terms Tom “The Dough Doctor” Lehmann

The Big Freeze

Visit PizzaTV.com to see more tips from Tom Lehmann.

TV

Tom “The Dough Doctor” Lehmann answers your questions about freezing pizza dough.

Question: Is it OK to freeze pizza dough?

Answer: Pizza dough can be frozen, but if you’re like most of us, and don’t have access to a blast freezer (mechanical blast freezing at -20° to -35°F with 600 to 800 linear feet of airflow, or cryogenic blast freezing at -55° to -65°F), you’d be putting the dough into a static freezer at 0°F to -5°F, and allowing it to remain there until it is solidly frozen. This is referred to as “slow freezing.” Slow freezing sets a very large ice crystal size, which is deleterious to yeast survival. For this reason, when dough is slow frozen, it has a frozen shelf life of only 10 to 15 days, during which time it will exhibit consistent performance after thawing (slacking out). For this reason, we recommend that dough, when slow frozen, be given a 10-day frozen shelf life; this will still give you three to five days to use the dough past its expiration date.

There has been some discussion about the practice of freezing dough and freezing fully dressed, unbaked pizza skins. In both cases, slow freezing will limit the shelf life of the dough to no more than 15 days. However, the effect of slow freezing on any vegetable toppings will be quite noticeable when the dressed skin is slacked out, as the vegetables will begin losing a significant amount of water from their cells; this will happen even if the frozen, dressed pizza skin is placed directly into the oven for baking. In a deck oven, you will typically see a very wet pizza (what I call swamp pizza). In an air impingement oven, there is typically sufficient airflow 18

directed to the top of the pizza to dry up most, if not all, of the water released from the vegetable toppings, so the problem may not be as pronounced. This is the main reason we suggest that takeand-bake pizzas never be placed into a home freezer.

Question: We want to open some express stores in the surrounding area. We don’t want to mix dough at each location, so we’re looking at the possibility of freezing our dough at the main store and transporting it to the express stores, where it will be stored frozen, then thawed and used as needed. What advice can you give us in making our own frozen pizza dough?

Answer: While it’s possible to take your regular dough and freeze it immediately after scaling and balling it, you will probably find that the following modifications will enhance the overall performance of the dough: 1. Due to its consistency, I recommend the use of instant dry yeast (IDY) in this specific application. Some manufacturers produce a form of IDY that is designed specifically for use in frozen dough systems. While not absolutely

necessary, you might look into getting a sample to test in your dough to see if it performs better than the standard IDY in your application.

2. Prehydrate the IDY in a small quantity of 95°F water for 10 minutes before adding it to the dough.

3. Since some of the yeast is damaged during the freezing process, it is recommended that the yeast level be increased by ¼ over what you would normally use in a fresh dough system.

For example, if you normally use IDY at 0.375% in fresh (nonfrozen) dough, it would be advantageous to increase the yeast level to 0.468% (round to 0.5%) when making frozen dough.

4. Check with a local bakery ingredient supplier and purchase some ascorbic acid tablets (search online for “ascorbic acid tablets bakery application” to find a supplier). Each tablet will provide a specific amount of ascorbic acid per 100 pounds of flour weight. Let’s assume that you’re using 40 pounds of flour in your dough, and each tablet provides 60 parts per million (ppm) of ascorbic acid per 100 pounds of flour weight. Divide 100 by 40 to get 2.5. So each tablet, if added to your dough, would provide 150 (2.5 multiplied by 60) ppm of ascorbic acid to your dough. Typically, frozen dough

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that will be slow frozen responds well to the addition of 90 to 180 ppm of ascorbic acid. So, in this case, one tablet would be a good starting point. If you need to adjust the amount added, a simple way to do this is to dissolve a tablet in a measuring cup of warm water. If the cup has a capacity of 16 ounces, each ounce will contain 9.375 ppm of ascorbic acid.

So, to add 120 ppm, all you would need to do is to divide 120 by 9.375, which means that 12.8 ounces of the water from the measuring cup would contain the needed 120 ppm. You could round this off to either 12.75 or 13 ounces. The ascorbic acid will help to strengthen the dough after thawing, to further improve the handling properties.

5. Adjust the water temperature to give you a finished dough temperature in the 65°F-to-70°F range. This will probably mean using water at about 45°F in the dough.

6. Limit the amount of fermentation that the dough receives prior to freezing by taking the dough directly from the mixer

to the bench for scaling and balling.

Immediately tray it and place it into the freezer until it is solidly frozen (about four to six hours). Note: I like to partially flatten the dough balls to reduce their cross-section, as this makes it easier to freeze them.

7. As soon as the dough balls are frozen, wipe them lightly with oil and bulkpackage them into corrugated boxes with a 2 millimeter-thick polyethylene bag liner. Be sure to label with a date of production and a use-by date.

Question: What is the best way to thaw (slack out) commercial, frozen pizza dough?

Answer: Most commercial frozen dough manufacturers will recommend that the dough be placed onto lightly oiled sheet pans, or into dough boxes, and allowed to thaw overnight in the cooler for use on the following day. However, here at AIB, we’ve found another way to handle frozen

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dough that might make a better finished pizza. Place the frozen dough balls into plastic dough boxes, and lightly oil the tops of the dough balls. Stack the boxes in the cooler (do not cross-stack), and allow the dough to thaw overnight. Remove the dough boxes from the cooler and allow them to stand at room temperature for one hour. Take the dough boxes back into the cooler for use on the following day. This allows the dough to slack out overnight; then, when you pull the dough out of the cooler and allow it to stand at room temperature, the dough begins to warm slightly, allowing for some fermentation to take place after the dough has been put back into the cooler during the second overnight period. We’ve found that this results in a crispier, more flavorful finished pizza crust.

Tom Lehmann is the director of bakery assistance for the American Institute of Baking (AIB). Need more dough advice?

Visit the Dough Information Center at PMQ.com/dough.

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New York’s Finest Chef Santo Bruno

Apple Bread Pie

See cooking demos by Chef Bruno on PizzaTV.com.

TV

Concoct a treat for guests—even last-minute ones—with this easy recipe.

When I was thinking about what to write for this month’s issue, I grabbed my old recipe book and found a very easy-to-make recipe, for Apple Bread Pie. You will enjoy this one because it’s so simple to throw together; you can do all the prep work for it in 20 minutes (then you’ll just need to soak and cook). How’s that for an option to whip up when you get unexpected guests and need to serve something? So the pie is perfect for the holidays, and you can find all of the ingredients in the recipe in your local supermarket (or maybe in your kitchen already).

Try it out and enjoy it with your loved ones!

You’ll Need: Butter, for greasing pan

Mangia!

2 red apples, peeled and cored 2½ c. granulated sugar 2 tbsp. white wine 1 loaf Italian bread 1¼ c. light cream 2 eggs 1 orange peel, cut into thin slices

T IO UC OD PR NY SL

Lightly grease a 2”-deep pan with butter. Slice the apples into rings and line the bottom of the dish with them. Sprinkle half the sugar on top. Pour the wine over the apples. Remove the crust from the Italian bread and take out the middle.

Press the middle of the bread together and flatten it out on top of the mixture in the pan, covering the entire contents. Beat the eggs, and add to the bowl the cream, remaining sugar and orange peel. Pour this over the ingredients in the pan and let soak for about 30 minutes.

Preheat the oven to 350°F and bake for 25 minutes, or until golden brown. Serve warm.

NS

Directions:

SLNY PRODUCTIONS

Chef Bruno and Margherite Manicone, from the New York Bureau of Water Supply Protection, enjoy some Apple Bread Pie.

Chef Bruno is PMQ’s culinary advisor, with 40 years of international pizza experience.

He is the corporate chef for Marsal & Sons, and the culinary coach of the U.S. Pizza Team.

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The Marketing Maven Linda Duke

10 Tips to Spice Up Holiday Marketing Gear up for the holidays with some tried-and-true marketing ideas.

Winter and the coming holidays provide a wonderful season for marketing your brand. With so many festivities in motion, this can be one of the most crucial times of the year to promote all aspects of your restaurant. No matter what their religion, consumers enjoy eating, drinking and being with family during the holidays.

The season provides ample ideas to increase profits and get the community involved. However, no matter what options you decide are best for your restaurant, planning ahead of time is crucial. Determine what specials and sales-driving promotions you’ll want to create, and devise a timeline for execution.

1. Partner and give. The holiday season is a great time to give to those in need. Partner with a local organization, such as Toys for Tots or The Salvation Army, to donate money or goods to charity during the holidays. Have a donation box or bin in your restaurant for guests to donate canned goods or toys throughout the holiday season. Be sure to create a flyer or poster for the event, and provide event information to the area media and surrounding businesses. Make sure you invite the local press to participate!

2. Decorate. With the weather getting chilly, people want a comfortable, cozy and inviting atmosphere to make them forget about the winter weather. Put candles on the tables; decorate in holiday colors, such as metallic shades of red, green and silver; and incorporate other touches, such as mistletoe in doorways and poinsettia plants at the register.

3. Merchandise. When guests are busy shopping during the holiday season and stop in for a bite to eat, be sure to appeal to their holiday impulse-buying behavior—have a well-lighted merchandise shelf or unit with signs and prices for T-shirts, mugs, sauces, or any other examples of your brand’s signature items. If your pizzeria has enough items, put together gift baskets and display them with signs and pricing. Spice up the holiday atmosphere with branded items for guests to purchase!

4. Create a holiday treat. Offer festive treats for a limited time, such as a dessert or beverage on your menu that uses traditional holiday flavors, or incorporate seasonal ingredients, such as cinnamon or peppermint. Adding a special peppermint cheesecake or pumpkin pie can be a welcome addition to your holiday dessert menu, or you can even hand out a small cookie in a little bag with your restaurant logo on it as a thank-you at the end of the meal or with to-go orders. Find a local bakery to provide the specialty items at an inexpensive price for you to sell, or ask your food distributor about holiday items.

5. Motivate staff. Get your staff excited about the holiday.

Create a contest for a specific menu item or beverages with a holiday focus, or maybe a gift card selling contest. Make the prize for the staff winner something valuable, such as cash, gift cards or movie passes! Have a holiday party for your staff members to thank them for all of their hard work. This is a great opportunity to show how much you appreciate them.

6. Sell gift cards. ’Tis the season to promote gift cards, which may have gone virtually unnoticed for months.

Gift cards are an easy and instantly satisfying gift, and it’s important that you make them accessible and obvious to your customers. A great way to do this is to create an interesting display that attracts the attention of your customer right when he walks in the door. Use lights and decorations with your logo and a holiday theme to interest your guests. Packaging your gift cards is another way to get people interested; new creative packaging techniques may cost you more at first, but will definitely serve you better in the long run. Another way to increase gift card purchases is to create an offer with purchase, such as “Buy a $25 gift card and get a $5 gift card for you!” Create a staff contest to see who can sell the most gift cards, and let them help promote these.

7. Host an event and promote. Hosting an event for a local charity with a holiday theme is a great way to spice up your holiday marketing. For a donation at the door, guests can

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enjoy food and drinks while supporting the charity. During the event, introduce yourself, thank guests for attending and supporting the charity, and ask the executive of the charity to say a few words. This event will make your staff feel like they are making a difference, and the guests who frequent your restaurant will also feel inclined to spread the positive news about your restaurant’s goodwill. Be sure to create a flyer or poster for the event and provide them to the area’s media, local chamber members and surrounding businesses. Use signage, flyers, check presenters, table tents, advertisement and email blasts to spread the word about each promotion.

8. Give back. Be sure to send holiday cards to your staff, important community members and businesses that have helped your business throughout the year. Send an email blast to loyal customers thanking them for their business all year. Also make sure you give gift cards to other businesses you use, such as the local newspaper, printers or other people who have helped create success throughout the year. Once again, make sure that you order these well in advance so that they are delivered in time.

9. Remember catering, delivery and large to-go orders. During the holidays, businesses are looking for ways to thank employees or provide lunch for them during the holiday rush. Try visiting local big-box retailers like Costco, Sam’s Club or Best Buy before Thanksgiving and providing them with a catering menu and perhaps a

special holiday offer to purchase their party pizzas from your restaurant. Develop a holiday party pricing or group pricing for generating large orders, and take flyers and menus to area nonprofits, employers and businesses with a lot of employees in your immediate three-mile radius.

Ask about providing coupons for employee paychecks or hosting a fundraiser for the organization when you are there. Be sure to take at least a small pizza for the person you leave the information with—this is a great way to drive sales and provide a holiday thank-you to an area business.

10. Plan for the new year. Finally, get excited about the approaching new year. Meet with your team to talk about their goals for the upcoming year. Develop a promotional calendar for the coming year—which months will you promote which items? Calendar any important dates (i.e., school’s out, anniversary of your business, new menu item introduction, etc.). Be sure to share the year’s plan with your employees to keep them involved and motivated, along with clear expectations for after the holidays.

Linda Duke is the CEO of Duke Marketing and author of Recipes for Restaurateurs (marketing-cookbook.com), a “cookbook” of marketing ideas for restaurant owners. She publishes a quarterly industry resource, Restaurant Marketing Magazine, and an educational program, LSM-U, Local Store Marketing University. Find out more at dukemarketing.com.

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Accounting for Your Money Michael J. Rasmussen, CPA

Double-Check Your Numbers Learn the importance of having a system in place to verify your cash deposits.

Question: How do I ensure that my sales figures, according to my point of sale system, make it to the bank?

Answer: You need to practice internal control. First, print a daily sales report from the point of sale and from your credit card machine if you have a standalone terminal. Next, create a system or worksheet that compares the total daily sales to the cash and credit cards accepted, along with noncash transactions, paidouts of cash, and tips. The result of this closeout worksheet will be a calculated daily cash bank deposit and the credit card charges for the day, along with the over/short for the day.

The following day, go online to your banking institution and verify that the cash calculated in your closeout worksheet the night before agrees with the day’s cash bank deposit, and the credit card batch total from the day prior agrees with the activity being credited to the bank (usually recorded two days later). You should create a system or worksheet to track daily sales as you compare them to outside sources, such as online banking and credit card activity. Don’t procrastinate; discipline yourself to perform this task daily.

Ideally, you want to separate the individual responsible for creating the daily closeout worksheet from the employee who makes the cash deposits in the bank and the person who verifies that the actual monies were credited to the bank on a daily basis.

Understandably, in a small pizzeria with very few employees, these tasks may have to be performed by the same employee.

Regardless, determine a way to separate these duties to allow for cross-checking the accuracy of the restaurant numbers.

Never assume that the “trusted manager” that you have known for years won’t purposely misstate a cash deposit, claim that the deposit was lost, or bunch up daily deposits and make two or three days’ deposits from cash sales all at once. A culprit may often be the employee who can talk his way out of missing cash, since no previous event has led the owner to believe otherwise.

Also, consider procedures to identify kickbacks from food vendors to employees (generally

the chef or person doing the buying taking a commission and making the restaurant pay more for the merchandise); or vendors delivering supplies that weigh less than the amount stipulated on the invoice (indicating a possible collusion between the person receiving the merchandise and the delivery driver). A way to deter this: Have the employees perform a different task when the food orders are delivered to the restaurant, allowing you, as the owner, to perform the task. Similar to online banking, verify vendor purchases with online invoice reporting provided by the vendors to determine the completeness of an order.

Question: I use a cash register, not a POS system. Does the above process change for verifying sales figures?

Answer: The only change will be that the daily sales report will be in the form of a Z tape, which identifies all menu items sold per day or shift. This lengthy cash register tape will then be your starting point to prepare the daily cash close sheet. From here, the process is the same to verify the calculated cash deposit and credit card batch totals that are credited to your bank.

Again, we advise you to separate the functions performed by employees (i.e., printing the daily Z tape, counting the cash, and making the cash deposit, including the daily credit card charges). The owner should consider cross-training of employees, forced absences, varied scheduling, and other methods of allowing multiple employees to perform similar tasks. This creates an environment where the staff does not become comfortable in any one position, or develop associate friendships and allow for collusion (and therefore the monies do not make it to the bank).

I cannot stress it enough: You must ensure that you have procedures in effect at the restaurant to enforce the daily tracking of cash and credit card activity and compare the balances to your bank activity.

Have a question for Mike? Send it to editor@pmq.com.

Michael J. Rasmussen is the owner of Rasmussen Tax Group in Conway, Arkansas. Visit rasmussentaxgroup.com for additional insight into restaurant-specific tax strategies and technology programs.

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Bringing

the

Ovens come in all shapes, sizes and prices. Finding the right one for your pizzeria can mean better pizza and more profits.

By Andrew Abernathy “The first identifiable ovens, dating from 20,000 B.C., were found in Ukraine.

These were pits in which hot coals were covered by a layer of ashes; the food was set on top, wrapped up in leaves, and the pit covered with earth,” says Ancient Inventions by Peter James and Nick Thorpe.

While this technique may still be practiced in some parts of the world, it’s safe to say that ovens have come a long way!

However, today, buying an oven requires substantial financial investment and a long-term commitment to cleaning, staff training and, occasionally, repairs. As such, you don’t want to make this decision without weighing your options. There are different advantages to many oven types on the market, whether gas or electric, deck, rotating deck, combination, conveyor or wood-fired.

But no matter your preference, one fact rings true: “At the end of the day, what it comes down to is the consistency of the bake and the pizza,” says David Berger, founder of Cuppone America in Manteca, California. “You have to create a consistent product to be great at what you do.”

Oven Types Gas vs. electric. As Brian Arnold, product specialist for Garland Commercial Ranges in Mississauga, Ontario, Canada, points out, for many operators, energy costs remain a crucial factor. Thus, many manufacturers sell more gas-powered ovens than electric ones. “In North America, energy is still generally cheaper with gas,” he says. However, with some high-production ovens, electric technology can be just as energy-efficient, if not more. Some ovens can use less than two kilowatts per hour, with (when the oven is full) up to 83.8% of the energy going into the baking 28

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of pizzas. Electric ovens can also be ideal for restaurants without set gas lines. For bars, concession stands and convenience stores, smaller electric countertop ovens can provide pizza ovenlike results on a smaller scale and for a reduced price tag.

Clean and Successful

Decked out. Deck ovens, known for creating crispy crusts in a compact space, are a long-standing staple in the pizza business—ideal for by-the-slice and highend eateries alike. They’re rugged, reliable and, when cleaned daily, can stand to be tested over a generation of pizza baking. Most deck ovens, however, have hot spots; knowing how to maneuver a pie around the oven requires a skilled pizza maker. But for high-volume operations, a different kind of deck oven can achieve both consistency and volume.

Instead of employees moving the pie around manually, some horizontally rotating deck ovens cook pies without the vigilance needed by a traditional deck.

Additionally, glass doors that allow you to view the pizzas without opening the door can prevent frequent heat loss. “Every time you open the door on a deck oven, heat escapes, and it takes that much time to recover,” explains Roger Dunfield, president of Roto-Flex Oven Co. in San Antonio.

1. Your oven must be cleaned daily. Always wipe down the exterior, empty crumb trays, and clean filters, conveyors and hinges. If your oven has a self-cleaning feature, use it.

Combination solutions. Wet heat (like steam) and dry heat (like that used in a convection oven) have very different utilizations in the kitchen. However, some of the latest technology can combine these methods in one appliance. Combination ovens are great space-savers and, with multiple racks and compartments, these cabinet-looking appliances are ideal for quickservice operations with a variety of menu options. “It’s all about creating the perfect cooking environment,” says Jason Moles, field marketing manager at Henny Penny Corporation in Eaton, Ohio. “With a combination oven, you can do everything from making bread to steaming vegetables and grilling. Ultimately, it can replace a number of pieces in your operation.”

Work the line. For high-output operations (especially those who depend mainly on delivery), conveyor ovens can indeed be the ideal oven. Often stacked two or three levels high, this method can provide speed and ease of baking. In fact, Domino’s (dominos.com) franchisee Brain Edler set the record for most pizzas baked in an hour in January 2011 when he

Beyond shopping for the oven with maximum efficiency and a great bake, some basic rules apply to all mindful oven owners:

2. The old-school method of cleaning the inside of an oven with a rag on a pole can result in a cracked stone and unevenly cooked pizzas over time.

3. Be sure to run your sales representative through different scenarios (both high-volume needs and potential disasters) when making a purchase.

4. Ask about the installation; many manufacturers will install an oven themselves.

5. Determine an oven company’s customer service policy; some will pick up the phone 24/7, while others rely on outside companies for these services.

6. Although you may be watching every dime, consider the security and advantages of two ovens or a double deck.

7. Your existing hood and ventilation system may be ideal for your new purchase—or not. Some companies offer an integrated hood system that can lower the temperature in the kitchen and reduce wasted energy.

cranked out 206 medium cheese pizzas in 60 minutes using a conveyor oven. However, there are further advantages: With easily repairable designs and green technology, many models can be inexpensive to operate. “We’ve seen the tides turning toward customers wanting something sturdy, reliable and easily repaired,” says Pete Goodman, vice president of sales at XLT Ovens in Wichita, Kansas.

Fire it up. Wood-fired ovens are, to say the least, different animals than their electric and gas-burning cousins. This method not only offers an always unique product and an interesting sight for the customer, but can also provide a catering opportunity. A growing number of pizzaioli are building their own ovens, flying in master builders to design and deliver wood-fired ovens to their homes and businesses, and some even building

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the ovens into trucks and trailers; the method brings an artisan touch to the pizza industry.

However, with this type of oven, one of your principal concerns will be the wood you burn. “I’ve been in the restaurant industry almost 50 years, and the best fuels are always hard, fruit-bearing woods,” says Renato Riccio, founder of Renato Ovens in Garland, Texas. “Generally, oak, pecan and mesquite are readily available in any part of the country. Stay away from pine, spruce or palm—they make a lot of pollution and tend to pop and explode as they burn. You might end up with splinters on your pizza.”

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power to maintain temperature while the wood adds flavor. “It’s a little more work to install,” says Emiliano Marra, vice president of Italian manufacturer Marra Forni, “but it creates a cleaner and more reliable oven. It’s the best of both worlds.”

Even wood-fired purists have found that this method can bring in revenue another way—through catering. At a growing rate, wood-fired manufacturers are developing catering trailers that can bring wood-fired flavor to nearly any venue. Joseph Pergolizzi, founder of The Fire Within in Boulder, Colorado, a company that specializes in trailer oven production

and education, has seen many operators expand their businesses with favorable results. “However, you have to understand the oven itself,” he says.

Prepare for Repairs For repairs, some manufacturers offer extended warranties and a hands-on repair policy. After all, revenue lost due to your oven sitting idle for a few days may equal the cost of a new one. Additionally, some manufacturers offer technology that’s ideal for small to medium chains, with all of the technical components contained in one removable compartment—so when an oven breaks down,

you can install a backup component to resume business. “It’s ideal for someone who has multiple stores—you can have your oven up and running again in 20 minutes instead of waiting for a service company,” says Michael French, president of MF&B Restaurant Systems in Dunbar, Pennsylvania. “If your oven breaks down on a Friday night, the odds of having a repair company come out and get it running again are pretty slim these days.”

Andrew Abernathy is PMQ’s associate editor.

An Oven in Every Kitchen There are dozens of quality manufacturers out there. To help jump-start your oven shopping, PMQ gathered this list of suppliers:

American Range, 888-753-9898, americanrange.com

Maine Wood Heat Co., 207-474-7465, mainewoodheat.com

Attias Oven Corporation, 800-928-8427, attiasco.com

Marra Forni, 301-623-3001, eurorestaurantsolutions.com

Bakers Pride, 914-576-0200, bakerspride.com

Marsal & Sons, 631-226-6688, marsalsons.com

Baxter, 800-777-2828, baxterbakery.com

MF&B Restaurant Systems, 724-628-3050, ovenguys.com

Blodgett, 802-658-6600, blodgett.com

Middleby Marshall, 877-346-8367, middleby-marshall.com

Chicago Brick Oven, 630-359-4793, chicagobrickoven.com

Moffat, 800-551-8795, moffat.com

Cuppone America, 800-655-1831, cupponeamerica.com

The Montague Company, 800-345-1830, montaguecompany.com

Doughpro, 800-624-6717, doughpro.com Doyon Equipment, 800-463-4273, doyon.qc.ca EarthStone Wood-Fire Ovens, 800-840-4915, earthstoneovens.com

Nemco Food Equipment, 800-782-6761, nemcofoodequip.com Peerless Ovens, 800-548-4514, peerlessovens.com Renato Ovens, 866-575-6316, renatos.com

Fire Within, 303-652-7378, firewithin.com

Roto-Flex Oven Co., 800-386-2279, rotoflexoven.com

Fish Oven & Equipment Corp., 877-526-8720, fishoven.com

Star Manufacturing International, 800-264-7827, star-mfg.com

Garland Commercial Ranges, 800-424-2411, garland-group.com

TurboChef Technologies, 800-908-8726, turbochef.com

Henny Penny Corporation, 800-417-8417, hennypenny.com Hobart Corporation, 888-446-2278, hobartcorp.com Lincoln Foodservice Products, 888-417-5462, lincolnfp.com

The Vollrath Co., 800-628-0830, vollrathco.com WP Kemper Bakery Systems, 203-929-6530, wpbakerygroupusa.com Wisco Industries, 800-999-4726, thepizzaoven.biz XLT Ovens, 888-443-2751, xltovens.com

For more information on ovens, see our Buyers Guide starting on page 32.

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Buyers Guide: Ovens

American Range The AR6C heavy-duty restaurant range and oven is designed for continuous, rugged use and performance.

With 32,000-BTU open-top burners, a 20,000-BTU griddle burner and an all-stainless steel external body, the appliance is built for longevity and easy cleaning. Features include a heavy-gauge welded frame construction, a porcelain oven interior, a 100% safety pilot and 6” chromeplated steel legs. 888-753-9898, americanrange.com

Blodgett Baxter The OV310 series offers a small footprint, a 250-square-inch viewing area, surface-mounted digital controls, and easy access to the power breaker/gas shutoff valve through the front control panel. The miniature rotating racks are ideal for baking, roasting or reheating a variety of dishes, and feature an airflow system that ensures heat is evenly dispersed. 800-777-2828, baxterbakery.com

The 1060 deck oven offers performance and reliability for heavy-duty, high-volume pizzerias. The oven features bottom air intake and a fixed system for transferring heat from the combustion chamber to the baking compartment for fuel efficiency. The full-width, dual-spring door allows for complete access to the deck. An iron frame, steel construction, and twoyear parts and one-year labor warranties offer stability for the operator.

802-658-6600, blodgett.com

Chicago Brick Oven

Doyon Equipment

Get your outdoor cooking experience rolling with a Mario Batali Amici Series mobile oven. An ideal complement to an existing grill or patio, the oven features a custom-built steel cart with weather-resistant, heavy-duty casters. The wood-fired oven features a small footprint and a specially fabricated steel cabinet that’s also ideal for a permanent base or counter. 630-359-4793, batalibrickoven.com

The PIZ3 is designed with three perforated, nickel-plated decks for fast heat accumulation and even heat distribution. Due to the air moving through the perforated holes and the heat of the deck itself, the heat provided from each nickel-coated deck creates an evenly baked crust. The deck can also be used to bake and cook multiple menu items.

800-463-4273, doyon.qc.ca

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Cuppone Italy The electric Giotto is a rotating deck oven that offers high productivity with artisan results. Designed to achieve higher volume and more profits, the oven boasts energy efficiency for long-term savings.

Features include multiple speeds for loading and cooking, stainless steel construction, evaporated rock wool insulation, a two-year parts warranty, a one-year labor warranty and free delivery. Trials and training are available at Cuppone’s U.S. test kitchen upon request.

800-655-1831, italianbrands.us

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Buyers Guide: Ovens EarthStone Wood-Fire Ovens

Edge Ovens

The efficient, versatile 130-PAGW offers the cooking characteristics of both wood and gas, offering baking, grilling and roasting, while a 4’’ to 6’’ refractory stone ensures consistent and even heat retention and distribution. Direct wood and gas heat intensifies cooking speed and flavor. The three operation modes include: gas fire, wood fire and gas/wood combination. A five-year limited warranty is included.

800-840-4915, earthstoneovens.com

The EDGE60 line of conveyor ovens offers quality and energy efficiency at an affordable price; green features make operating costs as low as 65¢ per hour. The oven features a modulating burner and is built using structural rivets, stainless steel hardware and all-welded corners. A removable control can is designed for easy servicing with quick turnaround for repairs. A two-year parts and labor warranty is included.

888-480-3343, edgeovens.com

Fire Within The wood-fired Concessionaire Tandem features a brick oven construction, an unloadable refrigerated prep table and plenty of storage space for catering supplies. Wood-fire cooking and catering classes are also available. 303-652-7378, portablebrickpizzaoven.com

Fish Oven & Equipment Corp.

Deck ovens featuring mechanical revolving trays provide a crisp bake for thin, thick and even stuffed-crust pizza. There is no need to move or turn pizzas during baking, while thick insulation maintains a consistent temperature and reduces energy costs. 877-526-8720, fishoven.com

Henny Penny Corporation Versatility, ease of use and efficiency make SmartCombi ovens both a viable solution for quickservice pizzerias and a valuable long-term investment. The oven is available in gas and electric varieties, and uses technology to cook a variety of menu items with moist and dry heat. Relative humidity levels can be adjusted from 0% to 100% to utilize the oven for baked, steamed and even grilled items. 800-417-8417, hennypenny.com

Garland Commercial Ranges The AirDeck G56PT oven occupies less floor space than a conveyor oven, yet its production capacity is comparable, offering flexibility at a low cost. Standard features include stainless steel construction, a spring-loaded door, an all-electronic ignition, an 80,000-BTU forced-air combustion burner, and a one-year limited parts and labor warranty. 800-424-2411, garland-group.com

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Buyers Guide: Ovens Hobart Corporation Available in gas and electric varieties, the Combi Oven provides convection, steam and combination modes of cooking. An optional Bluetoothenabled barcode scanner and software kit make recipe programming convenient regardless of location. The boilerless design uses minimal water.

888-446-2278, hobartcorp.com

Maine Wood Heat Co. A joint venture with Le Panyol, the oldest wood-fired oven manufacturer in France, each model in the copper oven series offers an authentic, hand-sculpted copper dome with a 100%-organic core. The core material and unique design provide enhanced durability, and the ovens are available in several sizes for domestic and commercial use, indoors or outdoors.

207-474-7465, mainewoodheat.com

Marsal & Sons The SD Series includes a 2”-thick cooking surface, along with an exclusive left-to-right burner system, providing even baking. Pies will cook evenly without spinning or rotating them around the oven.

A brick-lined option is available.

631-226-6688, marsalsons.com

Middleby Marshall

Marra Forni

The WOW! Oven features high output and low energy consumption for longterm savings. A patented energy eye automatically takes the oven into a sleep mode to save energy between baking sessions. When a product is placed on the belt, the oven is activated. 877-346-8367, middleby-marshall.com

These wood-fired Neapolitan pizza ovens are made in Naples, Italy, and can reach temperatures up to 900˚F, enabling you to cook a pie in just 60 seconds. Each oven can feature a custom design to match your pizzeria’s decor and color scheme. All tile work is hand-laid by Italian artists.

301-623-3001, eurorestaurant solutions.com

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Nemco Food Equipment Ideal for bars, countertops and concession stands, the 6205-240 bakes quickly with two removable, 19’’ stone decks. Three heavy-duty sheath elements distribute heat evenly, and the reflective stainless steel surface ensures even baking under the top deck, with temperatures as high as 700°F. A limited two-year warranty is available.

800-782-6761, nemcofoodequip.com

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Buyers Guide: Ovens Renato Ovens

Peerless Ovens The C131 countertop oven is versatile and cost-effective. By removing the decks, it can also be used for roasting. For more capacity with limited space, the oven can be double-stacked for up to eight decks, and can also be equipped with casters for easy moving. 800-548-4514, peerlessovens.com

Custom-built for indoor, outdoor and trailer operations, these wood, gas and infrared combo ovens are ideal for commercial and residential locations. Made to specifications, each oven can utilize wood, gas or infrared fuel; features a doublemouth opening, dual temperature controls, and an internal ash drop; and can accommodate a duct or hood exhaust system. Leasing and kit options are available.

866-575-6316, renatos.com

The Vollrath Co.

TurboChef Technologies The High h Conveyor 2020 features 28”-wide conveyors that are able to cook 60 12’’ pizzas in one hour. Certified for ventless operation, the oven is easy to use and has cool-to-the-touch covers, while its monofinger design makes for easy cleaning. The oven is available in single- and splitbelt configurations.

800-908-8726, turbochef.com

The SA56 rotating deck oven features vertically sliding doors and a dual gas system, and can preheat to 500°F in 30 minutes.

The oven offers an air curtain, a crumb catcher and as many as four rotating decks that can hold up to 24 18’’ pizzas at once.

Optional features include a stainless steel exterior and stone decks. A one-year parts warranty is included. 800-386-2279, rotoflexoven.com

The electric Cayenne Pizza/Bake Oven, a countertop version of a deck oven, allows for fresh-baked pizzas even in a small kitchen. With stainless steel construction and two 17½’’ ceramic decks, the oven offers durability and easy cleaning.

800-628-0830, vollrathco.com

XLT Ovens The oven-hood combination offers a conveyor oven and AVI hood as one integrated system. The fastbaking ovens provide lower utility costs and reduced noise, and feature a fire-suppression system. All ovens are made of 18-gauge American stainless steel and are factorydelivered and -installed. The hood offers a low exhaust rate to support a cool kitchen environment. A fiveyear limited warranty is available.

888-443-2751, xltovens.com

WP Kemper Bakery Systems The Matador Store electric deck oven features singledeck control, allowing the oven to heat quickly and reach temperatures up to 680°F. With all of the positive characteristics of the gas Matador, the oven is available in single-, double- and triple-width sizes. Additional features include an energy-saving management system.

203-929-6530, wpbakerygroupusa.com

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Roto-Flex Oven Co.

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Wonder

By Mike Robinson

Taranto’s Pizza Lewis Center, OH tarantospizza.com

Owner: Debbie Taranto Antoun 1. How did you start out in the pizza industry?

My brother started a pizzeria about 20 years ago. I started working there and absolutely fell in love with it. The people I worked with, the customers and the great-quality food inspired me to go out on my own. My father and I consequently opened up a restaurant in Lewis Center. I’ve been in the business 12 wonderful years. We modernized our pizzeria with new conveyor ovens and started making pizza!

Four female-owned pizzerias provide a business-savvy slice of the industry.

2. What were you doing before you went into the pizza business?

I attended The Ohio State University for a degree in communications. I also worked as an insurance consultant for an insurance company.

3. Tell us about your pizzeria and what makes it unique.

My pizzeria has involved the entire family! At the beginning, my brother Dan got all the Tarantos together, and we experimented with dough, sauces, meats, cheeses and other toppings.

My mother worked hard on the dough recipe. We came up with a distinctive homemade sauce. We knew we had a high-quality pizza pie! We are also very active in the community, and we are family-oriented. My father still does the ordering and inventory. We have cousins, my brother, and my son working in the kitchen.

4. What are your most popular menu items?

Our pepperoni pizza with mushroom seems to be a fan favorite around here.

We also sell a lot of stromboli, pasta, salads, and our awesome Italian sub sandwiches. We have a full range of menu items.

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Taranto’s owner, Debbie Taranto Antoun, left the insurance business for a life in pizza.

5. What are the pros and cons of being a woman in the industry?

Sometimes it is harder to get loans or make purchases, and it just affects overall business transactions. Also, solicitors selling items tend to try to take advantage because I’m a woman and think that I’ll buy anything. Having children and a pizzeria is also a complicated juggling act. One big pro that has helped me as a woman is my ability to be more sensitive to the desires of my customers. I also have a great relationship with my employees. I feel that being a woman brings a friendlier, easier feel to the pizzeria.

6. How do you promote your pizzeria?

We have a fabulous website where people can order online. Taranto’s Pizza also stays current with new technology, including email that reaches more than

2,000 customers in our database. Our email program focuses on current customers. We mail postcards every month, give out coupons, and insert menus in local mailings.

7. How are you involved in your community?

I started the Orange Township Business Association. Taranto’s has networked through this association since its beginning. I also started a yearly parade, which is put on for the Fourth of July and has become very successful. We are involved in school events, helping those in need with donation drives. We are on the board of the Ohio Restaurant Association. I am also running for Orange Township trustee. All of these take time, but the benefits are worth it. You know your customers, and you impact the community.

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Pizza by Elizabeths Greenville, DE pizzabyelizabeths.com Owner: Betsy Leroy 1. How did you start out in the pizza industry?

My friend (and future business partner) Betty Snyder was speaking theoretically about what kind of business would do well in our area of Delaware. Since we both loved cooking, and had attended some cooking schools together, we shared recipes, and we both loved making pizza for our families. We decided to “imagine” our perfect pizza restaurant, and the next thing I knew, we decided to do it! (My partner, Betty Snyder, left the operations of the restaurant nine years ago when her husband died suddenly.

She now works for a family business.)

2. Tell us about your pizzeria and what makes it unique.

Owner Betsy Leroy isn’t the only Elizabeth at the pizzeria.—all of the pizzas on the menu are named after Elizabeths.

We opened in 1993 using only fresh, quality ingredients. We offer more than 60 different toppings (all handmade), and suggest vintage wines with pizzas. Also, all of our pizzas are named after famous (or infamous!)

Elizabeths. We were featured last year in USA Today in the “50 best pizzas in 50 states” article.

perfect at all times, and we especially make sure that the food comes out looking beautiful. Women are generally more compassionate, too, so we have had many employees longer than 15 years.

We care about them as much as we do about making money.

3. What are your most popular menu items?

Our most popular pizza is still the Barrett Browning, which has spicy tomato sauce and mozzarella cheese. After that, it’s the Davis, which has fire-roasted peppers, blackened chicken, cheddar cheese, bacon, and a honey mustard drizzle. We were just named by Food Network Magazine as the best pizza in Delaware, and the pizza they are featuring is the Saint, a creamy Parmesan-andartichoke blend with lump crabmeat.

4. What are the pros and cons of being a woman in the pizza industry?

I don’t think there are really any cons.

Most vendors treat you differently because they don’t think you know what you’re doing at first, but that assumption usually comes back to haunt them. The pros are that it’s fun! I think one of the advantages to being a woman is that we are very picky, aesthetically. We want the restaurant really clean and looking

standards. Treat your employees very well, and they will do the same to you.

And always make money and have fun— You need to do both!

5. How do you promote your pizzeria?

We are on Facebook, have a monthly newsletter, and do some local print ads.

We still think, though, that our biggest advertisement is word of mouth. I read every email and comment card, and answer many of them.

6. Are you involved in your community?

We try to give gift certificates to every needy cause there is. We donated more than $8,000 in gift certificates alone last year! We also have specialneeds kids who do job training here twice a week, and we do a lot of charitable events in the restaurant.

7. What advice do you have for other women who are thinking of opening a pizzeria?

My advice is, always look at starting a business from a customer point of view.

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Joseph’s Pizza Jacksonville and Atlantic Beach, FL josephspizza.com Owners: Susie Bateh, Rose Bateh, Sandra Hanania, Sabrina Bateh Kuruvilla Interview with Susie Bateh 1. How did you start out in the pizza industry?

I was born into it! My father, Joseph, moved from California to Florida and bought into pizza when I was about 5 years old. He purchased Joseph’s Pizza, which had been established since 1956, and my father’s name just happened to be Joseph. I started working in the restaurant at a young age.

2. Tell us about your pizzeria and what makes it unique.

Almost everything is made from scratch. The pizza crust and bread is my father’s recipe from the ’50s. Olive oil, high-gluten flour, sauces made from grinding tomatoes—everything is very high-quality. My father also made a line

of dressings and sauces, which we sell today. High quality and low food cost are keys to our success.

3. What are your most popular menu items?

Our special “everything” pizza: mushrooms, olives, green peppers, beef, anchovies, pepperoni, sausage, ham and onions. Our hand-rolled manicotti and homemade lasagna are also huge sellers.

The Chicken Marsala is very popular.

We also do some vegan dishes, including pizza, sandwiches and pasta.

4. How do you promote your pizzeria?

We promote through social networking— online ads, Twitter and Facebook—and we have radio commercials.

5. How do you get involved in your community?

We are involved with the community in a lot of ways. We love animals and support the Jacksonville Humane Society. We are involved with the No More Homeless Pets organization. We do fundraising events where we prepare and sell food for local schools.

6. What are the pros and cons of being a woman in the pizza industry?

Sometimes it seems as though some men don’t take women seriously in the industry. As far as a pro, I would say that I think women are better at managing staff and understanding their issues with empathy but being firm as a boss when needed. I think there is an emotional connection; we’re more sympathetic to the needs of the customers, staff and community.

7. Who is your main customer?

At our Jacksonville location, it is older crowds mixed in with different ages. At our Atlantic Beach pizzeria, it is usually younger college and high school students, as well as families. Tourists also frequent us here at the beach.

8. What advice do you have for other women who are thinking of opening a pizzeria?

Work in a pizzeria for at least a year.

Do everything in the business to see if you like it. Develop a tight business plan. Don’t have too much debt, and have fun!

It’s all family at Joseph’s Pizza. (pictured left to right): Sandra Hanania, Ashley Hanania (marketing director), Susie Bateh and Rose Bateh.

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Pizzeria Lola

Minneapolis, MN pizzerialola.com Owner: Ann Kim 1. How did you start out in the pizza industry?

Pizzeria Lola owner Ann Kim trained extensively to create a successful pizzeria.

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I’ve always had a passion for cooking and dreamed about someday opening a restaurant of my own. I spent years daydreaming about different concepts, and since I didn’t have professional culinary experience, I knew I had to keep things simple. I ultimately decided to focus on one thing and do it better than anyone else. Our approach was simple: great pizza and great service in a fun setting. The inspiration behind the pizzeria came from spending my formative pizza eating years attending college in New York and my business partner’s time in New Haven, Connecticut—two cities known for outstanding pizza. We couldn’t find the kind of pizza we wanted to eat nearby, so we decided to create it.

Once I had my focus, I researched and read several books on artisan baking and experimented with dough formulas,

flours and yeast. I received intensive, hands-on training, gaining certification in American-, Neapolitan- and Sicilianstyle pizzas. Out of all the styles, I fell in love with cooking pizzas in a wood-fired oven, so I decided to create artisanquality wood-fired pizzas.

2. What were you doing before you went into the pizza business?

I was a freelance actor for about 10 years, performing in various theaters in Minneapolis. Prior to the pizzeria, I worked as the director of education and community engagement at Hennepin Theatre Trust in Minneapolis.

3. Tell us about your pizzeria and what makes it unique.

Everyone thought I was crazy to open a restaurant having zero experience in the field. What I lacked in experience, I made up for in chutzpah. I followed my gut instead of the rules in all elements of the restaurant, including the menu, design and philosophy.

The atmosphere of the restaurant reinforces the sophisticated casualness of the menu, with an open kitchen adding

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energy and vitality to the entire experience. The Le Panyol oven is one of only a handful in the United States. The woodfired oven is built from Terre Blanche clay that hails from Larnage, France. I chose the oven for its exceptional quality and superior thermal properties but also for its beauty.

4. What are your most popular menu items?

We feature wood-fired pizza characterized by thin, crispy, but chewy and slightly charred crusts—the product of a lengthy fermentation process and expert oven management. We top our artisan crusts with artisan-quality ingredients in combinations that are familiar, such as tomato, basil and mozzarella, and unfamiliar, such as LaQuercia guanciale, organic free-range eggs and leeks.

Our most unique pizza is called the Lady ZaZa, which features housemade Korean sausage and kimchi. I also create specials that reflect the seasons. The growing season is short in Minnesota, so I take full advantage of the farmers markets when I can. In addition to pizzas, we offer a handful of starters, including

our housemade meatballs, salads and seasonal roasted vegetables. We also offer craft beers and food-friendly wines to complete the experience.

5. What are the pros and cons of being a woman in the pizza industry?

It’s rare to find female restaurateurs, even more so in the pizza industry; it’s definitely a male-dominated field. I’m also an anomaly as a Korean-American woman running the show as owner and chef. I actually find it more challenging to garner respect from peers because of my lack of experience vs. gender. The hours are long and the work is intense; I don’t get a break because I’m a woman.

Sometimes I work over 80 hours per week, but I’m living out my dream and enjoying every minute of it!

6. How do you get involved in your community?

We’ve been open for only nine months, but we already feel a strong connection to our community. We support local charitable organizations by donating gift cards from the pizzeria. Our future goal is to be even more hands-on and do

things like teach community kids how to make wood-fired pizza.

7. Who is your main customer?

We are located in a residential area, so we attract neighborhood locals and families. We also attract foodies and pizza connoisseurs from the surrounding Twin Cities area, and even a handful of people from out of state and out of country.

We attract young and old, families and couples. That’s the beauty of pizza— everyone loves it.

8. What advice do you have for other women thinking of investing in a pizzeria?

Running a successful restaurant is not for the faint of heart. It’s very hard work.

It means being present and hands-on.

When the dishwasher is sick, be prepared to roll up your sleeves and do the dishes yourself. Investing in a restaurant is more about investing time, passion and energy than it is about money. In the end, do what you love and do it well.

Mike Robinson is a freelance writer based in Poland, Ohio.

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o

n i O g r n l i a n n n d i W

The 2011 Orlando Pizza Show brought together industry insiders, competitions and a lot of pizza!

See exclusive footage and interviews from Orlando on PizzaTV.com.

By Liz Barrett Photos by Teresa McIntyre Photography This year’s show, held September 8 to 10, teamed up with the Florida Restaurant & Lodging Show at the Orange County Convention Center in Orlando, Florida, greeted more than 10,000 restaurant, foodservice and hospitality professionals.

While the show aisles buzzed with attendees visiting booths for new product ideas, the PMQ stage remained a flurry of activity, as each action-packed day was booked solid with competitions.

Emcee Dana Niemeier kept audiences entertained with facts and trivia about

the culinary and acrobatic competitors, competition judges and pizza in general.

Emcee Dana Niemeier interviews gluten-free competition winner Mike Amheiser.

Patrick Maggi (2nd), Jason Samosky (3rd) and Mike Amheiser (1st) were the gluten-free competition winners.

Shawn Randazzo (3rd), Jamie Culliton (1st) and Jeff Smokevitch (2nd) placed in the American Pizza Championship.

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Gluten-Free Pizza Competition Now in its second year, the PMQ GlutenFree Pizza Competition was once again a big draw for show attendees—many of

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Event Judges Gluten-Free pizza Competition

american pizza championship

U.s. pizza team trials

(left to right) Gary Jones, Betsy Craig, Carol Kicinski and Vanessa Maltin Weisbrod

(left to right) Jon Porter, Antonio Swad, Scott VanDuzer and Paul Russo

(left to right) Matt McClellan, Sam Niemeier and Jason Samosky

them celiacs or friends of celiacs—who were anxious to taste the creative and delicious pizzas created by five competitors. Ultimately, Michael Amheiser from Pizza Dock in Fredericktown, Ohio, took home the top prize and secured his place on the U.S. Pizza Team.

Judges for the event included Betsy Craig, CEO of MenuTrinfo; Gary Jones, culinary dietary specialist for Walt Disney Parks & Resorts; Vanessa Maltin Weisbrod, executive editor at Delight Gluten-Free Magazine; and Carol Kicinski, a recipe developer at Simply…

Gluten-Free.

Paul Russo, founder and CEO of NYPD Pizzeria (nypdpizzeria.com).

After 15 pizzas were sampled and judged, Jamie Culliton, a first-time culinary contestant who has won numerous acrobatic competitions, walked away victorious thanks to a time-tested recipe from Grimaldi’s Pizzeria.

1st Place: Michael Amheiser, Pizza Dock, Fredericktown, OH 2nd Place: Patrick Maggi, Pasquale’s Deli (pasqualesdeli.com), Damascus, MD 3rd Place: Jason Samosky, Samosky’s Homestyle Pizzeria (samoskyspizza. com), Valley City, OH

American Pizza Championship, Fall 2011 With 15 competitors, The American Pizza Championship (APC), Fall 2011, was a nonstop day of prepping, saucing, spinning and baking in the equipment provided by Euro Restaurant Solutions, Hoshizaki and Middleby Marshall.

Judges for the APC this year included Scott VanDuzer, owner of Big Apple Pizza & Pasta (bigapplepizza.com); Antonio Swad, founder of Pizza Patrón (pizza patron.com); Jon Porter, owner and operator of Chicago Pizza Tours; and

1st Place: Jamie Culliton, Grimaldi’s Pizzeria (grimaldis.com), Palm Beach Gardens, FL 2nd Place: Jeff Smokevitch, Brown Dog Pizza (browndogpizza.net), Telluride, CO 3rd Place: Shawn Randazzo, Cloverleaf Pizza (cloverleafonline.com), St. Clair Shores, MI

Jamie Culliton shows off his skills in the acrobatic competition.

U.S. Pizza Team Trials The acrobatic competition drew big crowds on the third day of the Orlando Pizza Show, as contestants signed up to show off their skills at stretching dough, making pizza fastest, box folding, and tossing dough in choreographed routines.

Judges for the event included Matt McClellan, owner of Tour de Pizza (tour depizza.com); Jason Samosky, owner of Samosky’s Pizza; and Sam Niemeier, an experienced dough spinner from the U.S. Pizza Team youth division.

Dozens of dough balls were tossed, flipped, spun and stretched to crowds of pizza loving onlookers. When the flour settled, we were left with four winners and an entirely new group that wanted to try out next year (inquiries are always welcome at brian@pmq.com).

Gluten-free competition judge Gary Jones welcomes his next slice of pizza.

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Freestyle Acrobatics 1st Place: Jamie Culliton, Grimaldi’s Pizzeria (grimaldispizzeria.com), Palm Beach Gardens, FL 2nd Place: Bradley Johnson, Mellow Mushroom (mellowmushroom.com), Chattanooga, TN 3rd Place: Giorgio Giove, Brothers Pizza, Staten Island, NY

Largest Dough Stretch 1st Place: Wilhelm Rodriguez, Papa’s Pizza, Cabo Rojo, Puerto Rico 2nd Place: Bradley Johnson, Mellow Mushroom (mellowmushroom.com), Chattanooga, TN 3rd Place: Ryan Kubil, Grimaldi’s Pizzeria (grimaldispizzeria.com), Fort Myers, FL

Fastest Pizza Maker

PMQ publisher Steve Green and editor-in-chief Liz Barrett present the 2010 PIE Award to Antonio Swad from Pizza Patrón.

1st Place: Ryan Kubil, Grimaldi’s Pizzeria, Fort Myers, FL 2nd Place: Dave Sommers, Mad Mushroom (madmushroom.com), West Lafayette, IN 3rd Place: Jamie Culliton, Grimaldi’s Pizzeria, Palm Beach Gardens, FL

Fastest Box Folder Jamie Culliton, Grimaldi’s Pizzeria, Palm Beach Gardens, FL

Pizza Patrón Accepts the PIE Award Antonio Swad, founder of Dallas-based Pizza Patrón (pizzapatron.com) was on hand to accept the company’s 2010 PMQ Pizza Industry Enterprise (PIE) Award from PMQ publisher Steve Green and editor-in-chief Liz Barrett. Pizza Patrón was selected as the PIE Award winner last year because of its dramatic sales and unit growth, teamed with its ability to carve a unique niche for itself in the pizza industry. The full story about Pizza Patrón’s win can be found in the October 2010 issue of PMQ. Stay tuned for future PMQ events and your chance to compete for a spot on the U.S. Pizza Team. Find out more about current members by reading their Meet the Team pages at PMQ.com/meet_the_ team.php.

Liz Barrett is PMQ’s editor-in-chief.

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U.S. Pizza Team Trials

1st Place Largest Dough Stretch (30.875�)

Wilhelm Rodriguez

1st Place

1st Place Freestyle Acrobatics Jamie Culliton

1st Place Fastest Box Folder (five boxes in 21.91 sec.)

Jamie Culliton

U.S. Pizza Team Gold Sponsors

Fastest Pizza Maker (five doughs in 1 min., 8 sec.)

Ryan Kubil

U.S. Pizza Team Silver Sponsors

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1st Place Gluten-Free Pizza Competition: Pizza Dock, Fredericktown, OH Gluten-Free Mike’s Favorite Ingredients: Gluten-free dough (containing mostly brown rice flour, sorghum and oat flour) Garlic butter Red sauce Provolone cheese Pepperoni Mushrooms Onion Green pepper Hard salami Bacon Fresh garlic Fresh basil Romano cheese Directions: Brush the pan with garlic butter and your choice of spices and seasonings.

Place the dough in the pan and top with sauce, provolone, pepperoni, mushrooms, onion, green pepper, hard salami, bacon and garlic. Bake for 8 to 10 minutes at 475°F. Top with basil and Romano cheese.

1st Place American Pizza Championship: Grimaldi’s Pizzeria, Palm Beach Gardens, FL Margherita Ingredients: 13-oz. dough ball, hand-stretched thin Hand-sliced fresh whole-milk mozzarella (from free-range cows) Imported Italian plum tomato sauce Imported Pecorino Romano cheese Filippo Berio olive oil Fresh basil, lightly torn Directions: Bake at 650°F for 4 minutes. Crust should be lightly charred.

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Pizza of the Month:

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Seafood

Meat Lover

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ANDREW ABERNATHY

Meaty Eats

Meaty Quartet Pizza Recipe and photo provided by Burke Corporation

1 14’’ pizza shell 8 oz. pizza sauce, prepared 4 oz. Italian sausage 4 oz. seasoned ground beef

For carnivorous diners, the meat lover pizza creates a hotbed of happiness. While the term “Meat Lover’s” has long been copyrighted by Pizza Hut (pizzahut.com), today, the name is practically generic among consumers and operators alike. Meanwhile, pizzaioli conjure protein-piled pies utilizing meats that range from basic pepperoni to homecured charcuterie. Common meats such as Italian sausage and Canadian bacon offer tried-and-true combinations, but many chefs marry these staples with savory ground beef, homemade sausages, salami, prosciutto and, of course, bacon! Perhaps what’s most appealing about this pizza style: It offers a chance to walk on the culinary wild side with excessive toppings, and the chance to show some personality on the menu with a clever pun or shout-out, as these pizzerias across the country show: Founded by three brothers, six-unit Southern California pizzeria Fresh Brothers (freshbrothers.com) offers The Miller Pizza Special. A longtime family recipe, this pie is covered in bacon, ground beef, ham, pepperoni and sausage, and is available in thin-crust, gluten-free and deep-dish varieties—the last of which weighs five pounds!

2 oz. Canadian bacon, sliced 2 oz. pepperoni, sliced 8 oz. mozzarella cheese, shredded Spread sauce evenly over shell, up to ½’’ from the edge. Over the sauced surface, layer sausage, ground beef, Canadian bacon, mozzarella and pepperoni.

Place in a 450°F preheated conventional or pizza oven and bake 12 to 18 minutes, or until crust is golden and cheese is bubbly and beginning to brown.

Meat Lover Marketing Encourage more meat lover sales with these ideas: Think sports. Meat lover pizza and game day go together! Try offering a beer special with the purchase of a meat lover specialty pie.

Take a photo. Let your Facebook followers eat with their eyes first. If you have a smartphone, it’s easy to post your most beautiful pies online. Encourage your customers to take photos of their meat lover pizzas to win a coupon for a free meal.

Utilize late lunches. There’s no reason your business should come to a halt between 2 p.m. and 5 p.m.

Offer a meat lover late lunch special to encourage customers to work up an appetite before the workday ends.

Give back. One night a week, try giving a portion of all meat lover pies to a local nonprofit, school or needy family.

At RedFlame Pizzeria (redflamepizza.com) in Chicago, grilled pizza is the house specialty, and owner Marty Gallagher has dubbed his favorite meat-adorned pie the Big Mart. Atop the flame-cooked dough, housemade Italian sausage and pepperoni provide double the pleasure for the Windy City’s meat fanatics.

At Tour de Pizza (tourdepizza.com) in St. Petersburg, Florida, owner and health enthusiast Matt McClellan offers the Iron-Man pizza, which he markets as a protein source for building lean muscle. This thin-crust pie is topped with pepperoni, Italian sausage, ham, salami and bacon.

At the Chicago brick-oven operation Pizzeria Serio (pizzeriaserio.com), the menu encourages customers to Meat Your Heart Out with a thin-crust creation packed with Canadian bacon, Italian sausage and pepperoni.

At Woody’s Wood-Fire Pizza (782wood.com) in Joplin, Missouri, The Meatzilla, created by owners Pete and Heidi Williams, is made to satiate a monstrous appetite.

Liberally layered with Canadian bacon, Italian sausage, pepperoni, pork sausage and smoked bacon, the pie successfully combines smoky and savory flavors.

For more recipes, visit PMQ’s Recipe Bank at PMQ.com/recipe.

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ADJUSTMENTS

Take local laws into consideration before deciding to hire minors.

By Grace Y. Horoupian If your pizzeria employs anyone under the age of 18, become aware of your responsibilities under federal and state labor and employment laws that protect minor employees. The U.S. Department of Labor (DOL) has made child labor regulations a top priority, aggressively investigating and seeking penalties for violations involving minors working too many hours, starting work too early, working too late, or performing hazardous work.

The Equal Employment Opportunity Commission (EEOC) has also increased 52

its scrutiny on employers employing minors. For example, the EEOC is currently engaged in an initiative to educate teens about workplace harassment, discrimination, retaliation and how to file a claim if a teen believes he or she has been victimized. As part of this initiative, the EEOC is also aggressively prosecuting harassment claims filed by teens. Given the stance of these agencies on child labor issues, it’s important that employers become aware of federal and state laws applicable to minor employees. Some of the laws that pizzeria employers should be aware of: How Old Should Minors Be to Work in a Pizzeria?

The Fair Labor Standards Act (FLSA) sets wages, hours worked and safety requirements for minors. The rules vary depending upon the age of the minor and the particular job involved. However, as a general rule, the FLSA sets 14 years old as the minimum age for employment,

PIZZA PATRÓN

minor

subject to limits on the number of hours worked by minors.

Are There Any Job Restrictions for Minors Working in a Pizzeria?

The FLSA generally prohibits the employment of a minor in work that is declared hazardous by the Secretary of Labor. For purposes of pizzerias, one of the “hazardous” occupations that has been identified by the Secretary of Labor is any occupation involving the operation of powerdriven bakery machines. However, this restriction does not apply to portable countertop mixers. Therefore, minors are prohibited from operating, setting up, repairing or cleaning a dough mixer, dough break, cake cutting band saw, and other similar machines. However, in 1990, DOL took the position that operation of a pizza dough roller by 16- or 17-year-olds would not violate the law, as long as the machine met several safety requirements.

The same age group is also permitted to

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operate, clean, repair, and otherwise work with and around a dough roller that meets the safety requirements.

What Hours Can Minors Work?

Under federal law, minors between the ages of 14 and 15 must: • Work outside school hours.

• Must not work more than 40 hours in the employer’s workweek when school is not in session, or 18 hours in the employer’s workweek when school is in session.

• Must not work more than 8 hours in any day when school is not in session, or 3 hours in any day when school is in session, including Fridays.

• Must work only between the hours of 7:00 a.m. and 7:00 p.m. in any day, but can work between 7:00 a.m. and 9:00 p.m. during the summer (June 1 to Labor Day).

What if the Employer Is the Parent or Guardian of the Minor?

The FLSA does not apply, or its application is limited, if the minor employee is under the age of 16 and is employed by a parent or a custodian in an occupation that does not involve manufacturing or mining, or an occupation found to be hazardous by the Secretary of Labor.

Therefore, although the hours of work discussed may not apply to minor employees who are the children or custodian of an employer, the restrictions for work on certain bakery machines still apply.

What Are Appropriate Dress Code and Grooming Standards for Minors?

Employers have the option of regulating workplace grooming and appearance.

The key is to carefully draft and consistently enforce a reasonable dress code.

A dress and appearance policy based on business needs that is applied uniformly will generally not run afoul of employees’ seemingly expanding civil rights. Any appearance policy should be based on

COBURG PIZZA COMPANY

Note that state laws may place different restrictions on the hours of work for minors between the age of 14 and 15.

Therefore, state laws should also be consulted to ensure full compliance.

Similarly, there are no limits on the hours of work and scheduling of minors between the ages of 16 and 17 years under federal law, but there are likely

to be state law restrictions. Therefore, state laws should also be considered for minors between the ages of 16 and 17 years.

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justifiable business reasons that do not have a disproportionate effect on particular segments of the workforce, particularly those in a protected category. As with all employment policies, you must ensure that such policies are applied consistently and fairly without regard to an applicant’s or employee’s race, sex, national origin, religion, color, disability, age, or any other protected status.

It’s important to note that when faced with grooming- and dress-based cases, courts and arbitrators will balance an employee’s desire for self-expression with an employer’s right to enforce a reasonable

dress code necessary to protect the company’s image. While caution should be heeded, in most cases the employer’s reasonable dress code will prevail. Case in point: In an arbitration decided several years ago, a woman of Mayan descent was required to cover up a nose ring she wore to work in her position as a hospital receptionist. The employee viewed the nose ring as part of her Mayan cultural heritage, whereas the hospital viewed it as a violation of its dress guidelines prohibiting extremes in jewelry. The arbitrator agreed with the employer. He viewed the employer’s requirement that the nose ring

be covered as reasonable because as a receptionist the employee was the first person to make an impression upon hospital visitors. The case highlights that courts and arbitrators continue to support an employer’s right to enforce a reasonable dress code as long as it is does not encroach upon a protected activity and can be tied to reasonable business needs.

What Are the Penalties for Violating Child Labor Laws?

Employers who employ minors should take care to be in compliance with state and federal labor laws. If employers do not do so, they risk facing civil penalties, including $11,000 for each employee who was the subject of a violation, or $50,000 with regard to each violation that causes the death or serious injury of any employee under the age of 18, which may be doubled when the violation is a repeat or willful violation. Employers who fail to pay statutory minimum or overtime rates may also be sued by aggrieved employees in state or federal court.

Federal and state child labor laws are complex. The above summaries are merely examples of child labor laws that you should be familiar with. However, states can—and oftentimes do—have more restrictive requirements relating to child labor. Therefore, to keep minor employees safe and a company in full compliance with relevant state and federal laws, employers must be familiar with these laws. Employers seeking information can visit the DOL website (dol. gov or youthrules.dol.gov/index.htm) or state agency sites such as California’s Department of Industrial Relations website (www.dir.ca.gov/dlse/dlse-cl.htm), or contact an employment attorney.

Grace Y. Horoupian is a partner in the Irvine office of the employment law firm Fisher & Phillips (laborlawyers.com). Her practice focuses on representing employers in a variety of employment cases in both state and federal courts, as well as before state and federal agencies. Horoupian also provides preventive counseling and presents seminars and workshops on employment issues to executives, supervisors, managers, and human resources professionals. She can be reached at 949-7982145 or ghoroupian@ laborlawyers.com.

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the big

CHEESE Learn more about some of the most popular cheeses in pizzerias—their characteristics, uses and most delicious flavor pairings.

Compiled by Tracy Morin Photos provided by the Wisconsin Milk Marketing Board

To match the flavors of the six cheeses we present here, we obtained both familiar tastes and unusual combos from Marilyn Wilkinson, director of national product communications for the Wisconsin Milk Marketing Board, based in Madison, Wisconsin. Try some of these combinations—on pizzas or in a unique dish— with your most commonly used cheeses. See the “Pairing Notes” boxes throughout the article.

Cheese nov 2011.indd 56

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Pairing Notes

10/17/11 10:04:43 AM

Cheddar Information provided by Mark Todd (aka “The Cheese Dude”), consultant for the California Milk Advisory Board The most popular cheese in the world, cheddar is named after the Cheddar Gorge in England, where it was first developed by cheese makers. Cheddar describes a family of semihard and hard cheeses, offering a range of flavors, from mild to very sharp. Mild cheddar is aged 30 to 90 days; medium cheddar is aged 90 days to six months; and aged or sharp cheddar is aged for six months or longer.

Cheddars can age for a decade or more under ideal conditions, and they develop more intense flavors, different textures and cooking properties as they age, so it’s important to know the age of the cheddar.

When wrapped in wax, the color of the wax denotes the flavor of the cheese: clear wax for mild, red for medium and black for sharp.

Cheddar is available natural or colored. The coloring is derived from the achiote plant’s annatto seed. This version adds color to dishes, particularly when melted and browned. Creamy white and marbled cheddars are also available. The texture of cheddar is smooth and firm, but becomes more granular and crumbly as it ages. Being a whole-milk cheese, cheddar melts well, but due to its slightly lower moisture content, it does not flow as well as whole-milk mozzarella. It does, however, have more flavor.

Serving Suggestions Appetizers: Slice or cube cheddar and offer with bread or crackers, or as part of a fruit plate. Sprinkle shredded cheddar over baked potato shells or French fries, then lightly broil.

Sandwiches: Cheddar can be used by itself or combined with meats, and used in broiled open-face sandwiches.

Pairing Notes: Cheddar

Soups: Top a variety of soups with shredded cheddar.

Turn basic chicken stock into Southwest Chicken Soup by adding crushed tortilla chips, chicken chunks and a sprinkling of cheddar.

Black bean, chipotle salsa, avocado Chicken, peppered bacon, avocado Diced smoked ham, cilantro pesto, shredded romaine

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Salads: Combine with tomatoes, avocado, onion and/or sliced meats.

Bacon or Canadian bacon, thin apple slices, drizzle of maple syrup

Hot entrees: Use in casseroles and baked macaroni, for topping chili and as a key flavoring in many sauces.

Desserts: Serve hot apple pie with a slice of aged cheddar.

For cheese and fruit plates, cheddar goes especially well with apples and pears.

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Parmesan Information provided by the Wisconsin Milk Marketing Board Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. Its flavor is sweet, buttery and nutty compared to the sharper and more piquant flavor of Romano, and its flavor intensifies with age. Parmesan is made from part-skim milk and has a granular texture. In Italy, it’s common to serve Parmesan for dessert with fresh figs, walnuts and a sweet red wine.

Note that some commercially grated cheeses contain anticaking ingredients that prevent them from incorporating completely into sauces. Freshly grated cheese can produce smoother sauces.

Grilled Pizza Sandwich provided by the Wisconsin Milk Marketing Board

Pairing Notes: Parmesan Mushrooms, thyme, balsamic vinegar, onion jam or braised cipollini onions Garlic, shrimp, parsley, spinach or arugula Andouille, sweet potatoes, mild Italian bottled peppers Alfredo sauce or béchamel, honeyglazed acorn or butternut squash, sage pork sausage or ground pork sprinkled with sage

Serving Suggestions Serve a bowl of freshly grated Parmesan with pasta dishes, steamed vegetables, soups, salads and pizzas.

Add freshly grated Parmesan to hot garlic mashed potatoes or risotto.

Serve Parmesan chunks drizzled with good-quality balsamic vinegar.

Pair with pasta, rice and grain-based dishes; vegetable soup; cream and tomato sauces; grapes, figs and plums; walnuts; balsamic vinegar; and red and dessert wines.

Ingredients 1 clove garlic, minced 2 c. ripe tomatoes, chopped ¼ c. onion, chopped 1 tbsp. fresh basil, chopped ½ tbsp. fresh oregano, chopped 1 tsp. black pepper 2 tbsp. heavy cream 2 tbsp. Parmesan cheese, grated 4 slices hearty country bread Toppings: pepperoni, bacon, mushrooms, onion, bell pepper, tomatoes, fresh basil or other desired ingredients (optional) 4 oz. fresh mozzarella cheese, sliced 1 c. (4 oz.) mozzarella cheese, shredded Drop the garlic clove into a food processor or blender while it’s running. Turn off the processor and add tomatoes, onion, basil, oregano and pepper; purée. Pour the sauce into a medium saucepan and heat to boiling over medium-high heat. Reduce heat and simmer 8 to 10 minutes, uncovered. Stir in cream and Parmesan; simmer for 2 minutes, until thick. Spread sauce on one side of each slice of bread, then top with desired ingredients, sliced fresh mozzarella and ¼ c. shredded mozzarella. Cook face-up on a grill or place under the broiler, until cheese is melted. Serve immediately. Serves 4.

For a closed sandwich, use two slices of bread per sandwich; spread the sauce on each slice, make as above, and heat on a grill, in a skillet or on a panini grill.

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Provolone

Information provided by the Wisconsin Milk Marketing Board

Provolone producers use more and different cultures to make provolone, compared to mozzarella. These cultures result in fuller flavors and allow provolone to age well. The flavor is slightly piquant when young, and becomes sharper as it ages; the firm texture becomes granular with age. Like mozzarella, it is a pasta filata cheese, meaning that the cheese curds are kneaded and pulled as opposed to being stirred during its creation; this creates the pull when the cheese melts.

In earlier times, Italian cheese makers heated curing rooms with wood Pairing Notes: Provolone fires, which imparted a slightly smoky flavor to Fig, prosciutto the cheese; today, both Grilled eggplant, roasted garlic, mushrooms smoked and unsmoked varieties are available.

Tapenade or olive paste, rosemary, roasted

Serving Suggestions Top bread slices with shredded provolone and bake until golden; add diced tomatoes, toasted pine nuts and minced scallions.

Use a mozzarella-provolone blend on pizzas, or in veal or chicken Parmigiana, lasagna and casseroles.

Top crocks of flavorful chicken soup with provolone; broil until the cheese melts and bubbles.

Pair with cured meats, pears, grapes, figs, Beaujolais or gewürztraminer wines, and Italian or lager beers.

red peppers

Ricotta Information provided by the Wisconsin Milk Marketing Board Italian cheese makers originally produced ricotta from the whey that remained after making mozzarella and provolone. They added lactic acid or vinegar to the whey and reheated it almost to boiling (ricotta means “recooked”); this process caused the curds to separate and rise to the surface, where they were skimmed off and drained.

Available in nonfat to whole-milk varieties, ricotta has a milky, delicate, mild, fresh flavor with a hint of sweetness, and offers a creamy yet slightly grainy curd. Whey or part-skim ricotta provides the firmest texture for stuffing in dishes such as lasagna, while wholemilk ricotta is softer and creamier, well-suited to being encased in ravioli or tortellini. Ricotta is also an excellent cooking cheese because of its cohesive texture, which binds ingredients.

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Pairing Notes: Ricotta Basil, spinach, tomato or roasted cherry tomatoes

Serving Suggestions Use ricotta to make a lowfat cheesecake.

Sauteed zucchini, tomato bits, sausage or pancetta (this combination also works with provolone) Smoked salmon, capers, dill, red onions

Blend ricotta with sugar, cream and vanilla to make cannoli filling.

Make a flavorful cheese blend of part-skim ricotta and Parmesan, plus Italian herbs and cooked spinach, to stuff pastas, or meats such as chicken breast and pork tenderloin.

Dollop spoonfuls of ricotta on pizzas, pastas and baked dishes.

Pair with herbs, dried fruits and tomatoes; use in pasta and vegetable casseroles, or to create stuffing for other foods.

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Mozzarella Information provided by Mark Todd (aka “The Cheese Dude”), consultant for the California Milk Advisory Board

More than 90% of the pizzas prepared in foodservice or retail establishments contain a blend of whole-milk and part-skim mozzarella.

Source: Wisconsin Milk Marketing Board

Serving Suggestions Appetizers: Plate fresh mozzarella by itself (marinated or plain), or combined with tomatoes or vegetables, or Italian meats, on an antipasto tray; bread and fry chunks of semihard mozzarella.

Mozzarella originated in Italy, as both a fresh, soft cheese with a high moisture content, and as a lower-moisture semihard variety. Thanks to the popularity of pizza, it’s the second most-popular cheese in the United States. Fresh mozzarella can be formed in small white balls (bocconcini) or larger forms, and is usually packed in water; it has a delicate flavor and a soft, creamy texture. Semihard mozzarella is creamy white in color, and may be produced in balls or blocks. Mozzarella has a mild, milky flavor and a smooth, elastic texture. Fresh mozzarella is easy to slice and typically served uncooked; semihard mozzarella is easily sliced, cubed or shredded, and often added on top of foods to be cooked.

Mozzarella is available in part-skim and whole-milk varieties, and these two types cook differently. Whole-milk cheeses melt and flow well, but resist browning; part-skim cheeses brown readily, but do not flow to cover well. A blend of the two will give the desired effect of browning and flowing to cover a pizza crust or other dish. Also try adding smoked mozzarella to the menu; a small amount in any dish gives great depth of flavor.

Breakfast: Slice mozzarella and tomatoes, add Italian spices such as basil and oregano, and cook in an Italian omelette.

Sandwiches: Combine mozzarella with sliced meats; add a slice of mozzarella on top of grilled eggplant slices and broil on focaccia bread; use mozzarella and tomato sauce to make an Italian burger.

Salads: Add to any salad, or make a caprese salad with sliced fresh mozzarella, tomatoes, fresh basil and olive oil.

Pairing Notes: Mozzarella Radicchio, black pepper, balsamic vinegar Rosemary, potatoes, sausage Ancho chile puree, mango salsa or marinated vegetables

Hot entrees: Incorporate in baked dishes (lasagna, cannelloni, eggplant Parmigiana, etc.); use as an alternative cheese for baked macaroni or for topping chili.

Mushrooms, ancho or New Mexican chile puree, marjoram or Mexican oregano, chorizo

Desserts: Add to a cheese plate.

Strips of chile poblano, sun-dried tomato, oregano, crumbled chorizo

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Feta

Serving Suggestions

Information provided by Adam Buholzer, vice president of production, Klondike Cheese Company; and the Wisconsin Milk Marketing Board Originally a Greek cheese, feta was often made with sheep or goat milk, but now is commonly made in the United States with cow milk. Feta doesn’t melt and provides a piquant tang to dishes; the versatile cheese is most commonly used in salads. Feta is also available in flavored varieties, such as tomato-basil or herb.

Cheese makers refer to feta as “pickled” because after formation it’s packed in brine, which preserves the cheese for approximately six months longer than most fresh cheeses. The result is a tart, salty flavor with a crumbly, moist texture.

Pairing Notes: Feta

Make a Greek pizza with red and green peppers, tomatoes, Kalamata olives and crumbled feta; add mozzarella for a cheesier pizza. Or try a pizza topped with the classic spinach-feta combo.

Mix in with ricotta or use as a replacement for ricotta in baked pasta dishes such as lasagna or manicotti.

Toss cooked shrimp and pasta with feta, cottage cheese, green onion, tomatoes, oregano and pepper.

Roasted eggplant, roasted red peppers Olive paste, mint, spinach, pine nuts, ground lamb or sausage Pulled pork, chipotle chile sauce, cilantro or mango (or peach) salsa

Vary a salad by using flavored feta in place of traditional shredded cheese.

Jalapeño, chicken sausage slices, tomatillo salsa, chopped radishes Tracy Morin is PMQ’s managing editor.

Pizza With Lemon Chicken and Potatoes Created by chef Salvatore Russo; provided by Wisconsin Milk Marketing Board

Pizza: 2 tbsp. vegetable oil 1 whole boneless, skinless chicken breast 1½ tbsp. fresh garlic, chopped, divided 1 tbsp. fresh parsley, chopped Juice of ½ lemon 6 large red potatoes 1 tsp. rosemary ½ tsp. salt ½ tsp. pepper 1 (18-oz.) dough ball 1 small Bermuda onion, sliced 1½ c. (6 oz.) cheddar cheese, shredded ¾ c. (3 oz.) mozzarella cheese, shredded

Some Like It Hot Sauce: 2 tbsp. butter ¼ c. shallots, finely chopped ¼ c. red onions, finely chopped 1 qt. heavy cream 8 c. (32 oz.) cheddar cheese, grated 3 tbsp. fresh rosemary 1 tsp. pepper

For the pizza, preheat the oven to 400°F. Heat the oil in a small saute pan over medium heat. Add the chicken and saute on both sides until half-cooked; add ½ tbsp. of the garlic, plus the parsley and the lemon juice. Remove the chicken when slightly undercooked; place on a cutting board. Cut into ¼” strips. Set aside. Cut the potatoes into wedges and boil until al dente. Drain, cool and toss with the rosemary, remaining garlic, salt and pepper. Roast in the oven until golden. Stretch or roll the dough to form a 12”-by-15” crust. Top with the potatoes, onion, chicken and cheese, and bake in the oven until the pizza is golden brown.

For the sauce, in a saute pan, add the butter, shallots and onions. Saute over medium heat until aromatic. Add the cream, and cook until it starts to boil, stirring often. When the cream is boiling, add a handful of the cheese to the saute pan until the cheese has melted. Repeat until all of the cheese has been stirred into the sauce. Add the rosemary and black pepper, and simmer on a low flame for about 5 minutes. Serves 6.

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Hello again, fellow pizza marketers.

New 2012 Law: All Pizzerias Must Be Online or Face Stiff Penalties.

with Steve Green

OK, it’s not a law that will be enforced by your local police. However, it may well be enforced by your customers. The new law of online marketing facing those of us in the pizza business is becoming inescapable.

The only solution is to set up your store with online ordering capability now. Your current customers want it, and your future customers will more than likely find you if you have it.

Fact: 25% of all pizza sold by the top three chains now comes from online ordering, and the growth curve is trending straight up.

During the past year, online ordering has dramatically increased as the skyrocketing use of smartphones has provided the instant ability to order a pizza. My advice is to get behind online ordering now, or you’ll be left behind.

If you’re still not convinced that online ordering is here to stay, then listen to the words of Jack Clare, CIO of Yum! International.

These are the folks who operate Pizza Huts in 115 countries around the world. No one knows more about what’s going on at the frontlines of marketing than they do. You’ll agree that online ordering is the best thing to happen to our industry since sliced pizza.

Once you’ve opened your virtual express window with online ordering, you’ll be able fill this line with new customers by using an endless number of social marketing strategies. You’ll need someone to help you along the way. So I want to introduce you to another marketing leader, Alliah Sheta. She’s the director of marketing for the Florida Restaurant and Lodging Association (FRLA) and is helping coordinate a Marketing Summit specifically designed for restaurant owners.

Top 5 Reasons to Attend the FRLA Marketing Summit November 15 in Fort Lauderdale, Florida We all worry about our businesses, but our goals are always the same­—drive traffic to our restaurants. Recently, the evolution of technology has been a game changer for the industry. Why tweet/friend/follow, and is it really necessary?

Studies have shown that you can’t ignore this new phenomenon of social media. The fastest-growing segment of users is a surprise to many—40-to-55-year-old adults. If you have a Facebook page but are interested in how to capitalize on it, or have no idea what SEO and tweets are, come to the FRLA Marketing Summit! You’ll be surrounded by hundreds of your peers as attendees discuss, in an open forum, what works and how it’s helping to bring dollars in the door.

In this fourth social media marketing summit hosted by FRLA, social media will be incorporated with traditional marketing strategies so you, as the business owner, can look at an overall strategy for your business. Still not convinced? Here are five reasons to attend: 1. Meet your peers! Listen to other industry colleagues as they discuss how they’ve taken their businesses into the social media world.

2. See the newest technology coming into the marketplace. Don’t be left behind—find out what’s new and how you can use it in your hotel or restaurant.

3. Take home guides and worksheets to help develop your marketing plan and measure your ROI. 4. Learn what tools will increase your margins and what you can do tomorrow that will benefit your business now.

5. Ask specific questions! Where else will you get it straight from the horse’s mouth? Join representatives from OpenTable, Yelp, TripAdvisor, Urbanspoon and many more experts who are available throughout the conference to answer your specific questions.

Here’s what past attendees had to say: • “This really was a great event, and I learned a lot about social marketing.”

• “Great overview of social media; this will help me decide what to use.”

• “Great job! No overload! Great combination of presenters! More ideas than I can possibly use.”

• “The Miles Media presentation was amazingly informative and eye-opening.”

See ad on page 79 for more info.

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Get Online or Be Left Behind

On the Radio Steve Green

Here is a list that PMQ has compiled of known online ordering service providers that currently work with existing pizzerias.

Jack Clare As chief information officer of Yum! Restaurants International (YRI), Jack Clare has seen digital ordering and payment— whether via phone, website or mobile device—grow across multiple brands and continents. To mine Clare’s knowledge on the importance of online ordering, PMQ publisher Steve Green sat down with the executive to discuss the future of online ordering, social media and marketing tactics in the digital age.

Company

Phone

Website

411eat.com

832-607-9100

411eat.com

Big Holler

888-244-4655

bigholler.com

Click to Go

800-724-7000 x461

clicktogo.com

Compel Cart

800-419-8480 x376

compelcart.com

Dotmenu

888-877-3663

dotmenu.com

ehungry.com

sales@ehungry.com

2.ehungry.com

eThor

650-933-3332

ethor.com

Highspeed Waiter

877-264-8601

highspeedwaiter.com

Hunger Rush

877-738-7444

hungerrush.com

iMenu360

866-629-9646

imenu360.com

IT Problem Solver

866-755-4877

smartertakeout.com

Let’sGet.net

800-750-3947

letsget.net

Merosys

888-575-0276

merosys.com

mypizza.com

888-974-9928

mypizza.com

Nextep Systems

866-654-8730 x126

nextepsystems.com

OLO

877-466-6260

olo.com

One Click Dining

877-328-8040

oneclickdining.com

and, generally, young consumers have an

OnlineOrdering.com

888-666-1015

onlineordering.com

affinity for technology. With a growing

Online Orders Now

888-673-3710

onlineordersnow.com

OnlineMenuOrdering.com

310-429-9364

onlinemenuordering.com

Onosys

888-666-7976

onosys.com

OrderCounter.com

866-777-2928

ordercounter.com

Orders On the Fly

800-331-8882

ordersonthefly.com

Ordyx

561-901-8596

ordyx.com

Patronpath

866-900-6368

patronpath.com

QuikOrder

866-584-7845

quikorder.com

Real Time Ordering

866-932-4782

realtimeordering.com

Snapfinger

678-739-4650

snapfinger.com

Vrindi

877-987-4634 x1

vrindi.com

PMQ: How much of Yum!’s success is related to the acceptance of online ordering?

Clare: The way people digitally interact with our brand is for delivery. Most consumers have become convinced that they would rather use technology in one form or another vs. speaking with someone to take an order. Order accuracy goes up

demographic of young consumers using technology for everything, delivery is just part of that. Online ordering is the big idea. We have some large markets that actually deliver KFC, and we see the same effect as in pizza.

>>>

If you currently use a POS system, check first with your vendor to see which online ordering service providers are most compatible. Some POS companies already have an online ordering capability built in, while others work in tandem with online ordering service providers.

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PMQ: Are there any cultural differences in choosing online ordering?

ordering capability. As markets come online, online ordering quickly becomes important.

Clare: There was a debate for quite

PMQ: Digital ordering accounts

a while over that. We had some

for nearly 25% of the domestic

markets where our local teams felt it

market. Is that the same

was core to their culture to provide

internationally?

service from someone over the

Clare: In many of our international

phone or in the store. Similar to how we’re concluding that food preferences are more global than we once thought, so is online ordering. You might localize recipes to get consumers closer to your product with flavors they’re familiar with but, in reality, people like the same things.

What tastes good is good. The same thing is true for how consumers

markets, it’s starting to far exceed that. You can instantly have an impact just by going online for any delivered

integrated into marketing. One thing I fully admit to: We’re behind and we need to integrate it more. The good thing about being in so many markets is we can test it out and see what works. Collectively, all of us in consumer goods are trying to figure out what works in social. We learn a lot. Sometimes we have a huge hit, and other times we end up chasing things that have no impact at all.

product, not just pizza.

PMQ: Are there any tactics

PMQ: What are Yum! Brands’

that you’ve discovered are

goals for expansion?

Clare: What’s true for any

universal in marketing?

Clare: I don’t know that any of

consumer product is also going to

us have concluded that. I think

be true for us. Wherever you have

it’s probably no different than

a consuming class with disposable

traditional marketing channels.

income exposed to our brand, it’s

In general, whatever works

almost a limitless opportunity.

with traditional marketing can

reach of Yum! Brands?

Certainly, India is at the top of our

work online; it’s just a different means of execution and delivery.

Clare: I work within Yum!

list, as well as Brazil and Russia.

Even in markets like Thailand, we’re

Fundamentally, all the old

Restaurants International. We have

doing phenomenal business. China

marketing rules apply today. We just

brands in our domestic market: Taco

is a market where we obviously went

have much more information to base

Bell, KFC and Pizza Hut (pizzahut.

in early and made a significant long-

our decisions on.

com). In the China market, it’s

term investment.

order it. Anywhere consumers can access our brand digitally, they want online ordering.

PMQ: Can you tell us about the

a geographical business model; all brands operate under a single

PMQ: How important is

organization within mainland China.

social media to Yum! Brands,

We in YRI are effectively everything

currently?

else. So, if we say we’re in 120

PMQ: Does digital have an impact on carryout?

Clare: To us, it has had an unexpected impact. Just as with

countries, YRI is 118 of those. Our

Clare: I think my colleagues

delivery, people would rather not

business includes very developed

would tell you that it’s already a

make a phone call. In fact, we’ve had

Western economies, such as the U.K.

significant force and increasing in

incidents where people will drive to

and Australia, as well as developing

importance. Just like mainstream

a store for carryout and instead of

economies, such as India. We’re also

media is adding social channels,

walking in to order, they’ll just order

developing in established economies,

we are, too. Social media is here to

with their phone in the parking lot.

like France and Germany, where we

stay. It’s going to morph, and we’re

They prefer that. Digital ordering and

haven’t previously developed our

going to watch and see how some of

payment is here to stay. It’s definitely

brand. Of Yum! Brands’ 36,000 units,

the startups net out. I can’t foresee a

a consumer preference, and it will

YRI is about 14,000.

future that doesn’t involve Facebook

apply to any channel regardless of

or something like it. Social is no

how we distribute the product.

PMQ: Does the market determine how people order?

Clare: It does at the moment, but that’s only because of our staggered entry into different markets online. We still have some markets

longer a footnote in our marketing; it’s mainstream, as we view it.

PMQ: Don’t you view social media as parallel to your own marketing efforts?

without websites, let alone online 66

Clare: I don’t think so. It has to be

Hear the full interview with Jack Clare on PizzaRadio.com.

PMQ – The– Pizza Industry’s Business Monthly 00 Pizza PMQ’sMagazine Pizza Magazine The Pizza Industry’s Business Magazine

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Financial guru Suze Orman explains how to prepare for a business loan meeting.

Securing a Bank Loan Interview by Liz Barrett In today’s economic climate, banks are reluctant to take chances—so it’s more important than ever to know how to best prepare for approaching a bank about a loan. To find out, we went to one of the top experts in the field, Suze Orman (suzeorman.com), an internationally acclaimed personal finance expert, who was more than happy to lend advice about the current financial outlook for pizzeria operators and how to best prepare

for that all-important meeting with your loan officer.

Orman has always had a passion for restaurants, working as a waitress for seven years at the Buttercup Bakery in Berkeley, California, before becoming a stockbroker. She’s even opened a few restaurants of her own, and admits that she has never worked so hard in her life.

“My dream was that I was always going to be in restaurants,” she says. “The people I had been serving at Buttercup Bakery loaned me $50,000 to open my own place, but when the broker who was

helping me ripped me off, I decided to become a broker myself.”

What’s the biggest mistake most pizzeria operators make when trying to get a loan?

Most people attempt to get a loan without having any idea if they even qualify for a loan—meaning they don’t know their FICO score, they don’t have a profit and loss statement or a business plan, and they think simply because they want to open up a pizzeria that all they have to do is go in and say, “I need this

Suze Orman is one of America’s most recognized experts on personal finance. Her credits include the Emmy Award-winning The Suze Orman Show; several New York Times bestsellers; countless print and online columns, including her work as a contributing editor to O, The Oprah Magazine; and recognition as one of the world’s top motivational speakers.

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much money,” without actually presenting to the bank why they need that much money, how they’re going to spend the money, what type of income they’re going to have to be able to pay back the loan, etc. So, for most people, the biggest mistake they make is that they are illprepared to apply for a loan because they don’t even know what it means. They set themselves up for failure or rejection before they even walk in the door.

What are your top three tips in preparing to apply for a business loan?

Even before you decide how much money you want, first decide what your expenses are going to be and where you are going to open your pizzeria. How much is it going to cost you to buy the equipment, buy the inventory, pay for help, pay for health insurance if you have to, etc.?

What are the absolute costs of running this? How much are you going to put into this yourself? Where is your money going to come from? Know your own situation.

Know your FICO score. If it’s not 720 or above, don’t even bother applying.

Number two, you need to plan for the worst and hope for the best. You have to plan for the possibilities; if you thought 75 people would come in each day and only 25 people come in, how will you get more people to come in? Present an accurate picture, with a worst-case scenario of what it’s going to cost to run this business and how you plan to pay the loan back. For a restaurant, you need to have working capital for at least a year and be prepared to work 20 hours a day, seven days a week.

Three, when you’re doing all this, don’t count yourself out of the equation —don’t forget to pay yourself!

Above all, when you go to apply for a loan, act like a businessperson. Walk into that bank, or wherever you’re going to get your loan, as if you are already a business owner, with your own personal finances, past-year tax returns and business plan in hand. Arrive with everything you would expect them to want to see.

Show them what you will use as security on the loan, as well.

just continue to pay your bills on time and continue to pay off your debts. Do not use your credit cards for at least two months before applying for a FICO score, and then you’ll get a true picture of your score. Especially if you’re going to apply for a loan, do not use those credit cards for at least two months.

Is it usually more difficult to get a loan for a restaurant than for other businesses?

The overhead needed to run a restaurant is higher than most other businesses. There are food spoilage and

liability concerns involved. There are many, many liabilities when it comes to running a restaurant, as well as heavy refrigeration, heavy electrical usage, heavy-duty equipment, etc. It would be very difficult to open a restaurant with a small infusion of a business loan.

Is it harder to get approved for a loan today than it was five years ago?

Yes, I think it’s tremendously hard to get approved today because banks are holding on to their money. And this isn’t just the case for business loans, but for all types of loans—credit cards, home

How can someone bring up a FICO score that’s less than 720?

It depends on how far below you are. It could take a few months or a few years.

There’s no fast way to bring the score up;

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mortgages, etc. Everything has become far harder to get when it comes to credit.

Your FICO scores have to be higher now, you have to have more security, you have to have more money and business savvy, etc. They are not going to give you money just because you’re good-looking.

And this is because of the depression that we went through. I know people call it a recession, but in 2007, 2008, 2009, the credit fabric of the United States was totally destroyed. It’s just that simple.

What’s the best way to determine how much of a loan you need?

When you compile your business plan and profit and loss statement, this will help you determine how much money you need. Figure that for a good year you’re going to have extra expenses, whether it’s advertising, etc. And you have to plan for the possibility that if no one walks through your door for six months, you have to have the money to carry you. So do a realistic projection. If you’re going to rent a place, it’s not just renting a place.

How much is your electricity, insurance, water, garbage, etc.? How many employees will you be paying? All of this needs to be accurate. A profit and loss statement,

month by month, will help you determine this and show you exactly how much money you currently have and how much money you need to borrow.

Do you favor banks over credit unions?

No; I favor whoever will give you the best rate with the most favorable terms.

Are there alternatives to banks for pizzeria owners?

Obviously, the Small Business Association (SBA), but it depends on, really, how much money you need. I mean, the best loan of all, if you could do it, would be to put everything on a credit card and see if you could finance it that way. It just depends how much you need and your situation. If you’re not credit-worthy, then what are you going to do? Can you get a personal loan from someone? If you work in a restaurant, maybe people who’ve been your customers for the past 10 years will each pitch in $1,000 for you to open your own pizzeria. You never know what people will do. You have to be resourceful.

Liz Barrett is PMQ’s editor-in-chief.

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Compiled by Liz Barrett

In part one of this three-part series, learn from experts how to garner publicity without spending a bundle.

It’s great to work with community partners so that the reach is greater. It’s even better if the partner is a charitable organization—part of the profit from an event can go to a good cause. People love to support good causes, and it’s great PR for the pizza operation. Plus, it’s taxdeductible! It’s much easier to get publicity before the promotion if the community partner can be the spokesperson, helping to promote the good cause, not only the pizzeria.

Linda Funk, president Flavorful Insight Marketing Communications and PR Ankeny, IA Create a Facebook page and Twitter handle, and develop a strategic plan focused on engaging with your fans. Facebook reaches 73% of the U.S. Internet population each month, and you need to be there engaging with them.

Melinda Morgan Kartsonis, principal Morgan Marketing & Public Relations Irvine, CA Raise “Dough Nations” for a nonprofit during the Thanksgiving holiday by hosting a fundraiser for the organization.

Linda Duke, CEO Duke Marketing San Rafael, CA Commodity boards (i.e., the California Avocado Commission) are always interested in innovative menu applications that feature their products. Contact the marketing director with your recipe and information, and there’s a good chance the 72

Part 1

commodity board will offer to work with you to generate free print and online publicity.

Ann Segerstrom, owner Segerstrom Communications San Francisco, CA Play off a media theme and be part of the solution. For example, address obesity/nutrition concerns with a “Healthy Pizza Day” featuring whole-grain crusts and healthy (and delicious) toppings. Provide recipes to the local print media and pitch yourself to local TV stations with offers to do an on-air cooking demonstration. Another angle could be to conduct a healthy pizza cook-off, similar to the chili cook-offs that are everpopular, and then feature the winning recipe on your menu.

These ideas not only garner press, but position pizza as part of a healthy diet.

Cindy Railing, president International Foodservice Sustainability Symposium San Francisco, CA “Pizza Restaurant Cures Common Cold!” All publicity starts with a good headline, so your headline must capture people’s attention and/or imagination. A good headline will open doors and get the media to call you back. Don’t be afraid to be outrageous and creative; as long as you can tie your story to the headline, you’ll get publicity. Now for the rest of the story….“Pizzeria offers Garlic Chicken Pizza as a seasonal pizza that helps fight the common cold, says owner….”

Bert Martinez, CEO Bert Martinez Communications Houston, TX

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Don’t forget your local visitors center or tourism websites.

They are usually free of charge, get thousands of hits, and actually want your business information for hungry tourists looking for places to eat. They are usually the No. 1-queried websites in your area and cater to a completely new clientele.

Julie A. Johnson, executive director Ottawa Visitors Center Ottawa, IL Most restaurants don’t realize the easiest way to put your eatery at the top of a Google search page is simply to claim your location on Google Places. It wasn’t always this easy, but now it is. Whenever someone searches for pizza, and they’re nearby, they’ll find you.

Philip Chang, partner Carbon: Publicity & Strategic Communications for Talent Chicago, IL Align your pizza shop with a charity, and build an event to benefit that charity. It’s much easier to get publicity when it helps a good cause.

Shel Horowitz, author, columnist, speaker Green & Profitable Hadley, MA Hold a business networking event on behalf of your local chamber of commerce; you must be a member. The chamber will not only promote it to their members, but will publicize it using online social media marketing (Facebook, its own website events listing, etc.). And, in many cases, the chamber communications staff person will send the event announcement to the calendar editors of local newspapers.

Suzanne Fulton, principal Soarings Charlotte, NC Capitalize on a craze that’s really taking off—dessert/ chocolate pizza. This is a great way to differentiate your restaurant, increase revenue, get some press and get people talking about you.

Wayne Schaffel, president Public Relations Network White Plains, NY Find a meaningful connection between your business, service or product and a timely event, and pounce on it.

Shaun Walker, creative director HERO|farm New Orleans, LA

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Think outside of the media. Anyone who actively endorses your product and recommends your restaurant (i.e., a realtor) is a traffic and revenue generator. Finding active community networkers who are not just willing but enthusiastic about sharing their love of your restaurant with their sphere of influence can build a grassroots base of ongoing referrals.

Chad Rueffert, president Braintree Marketing Colorado Springs, CO Offer free pizza slices for four hours during an off day for your customers. A simple press release sent to the local papers, magazines, etc., will get them to write about your event. You will more than likely turn a major profit once people are in the door.

Craig Agranoff, founder ThePizzaExperts.com Boca Raton, FL Tap into the popularity of the Food Network’s Man v. Food by creating your own extreme food challenge. Try something such as the 20-Pound Calzone or the World’s Largest Meatball. Reward customers who can eat it in a certain period of time with a free T-shirt, plaque on the wall, or even free food!

Or challenge one of your (friendly) competitors to a best food showdown. Create a special cook-off event where you invite judges to come in for a taste test. Make a big deal out of this competition, and you could get media attention for weeks leading up to the main event.

Wendy Kenney Publicist, author, entrepreneur Phoenix, AZ Host a concierge event where you reach out to all the local concierge contacts in your area and offer them an invite to an exclusive concierge event at the restaurant to allow them to sample the menu. I have also had tremendous success in holding taxi driver event nights, which is the same idea, but only inviting the local cabbies to swing by and enjoy the cuisine. These are two of the most successful ways I have found to spread the word about the food, and to catch the attention of local food critics and journalists.

Shannon Blood, PR account manager Off Madison Ave Phoenix, AZ Create seasonal menu items using local fresh ingredients. This makes for a great way to get food writers in the restaurant or to do TV cooking segments.

Linzy Roussel Cotaya, PR professional Crawfish Tales New Orleans, LA

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Send one of your favorite simple recipes to the local newspaper food editor. Also, call the local TV station and find out the name of the live cooking segment producer on the morning news (most major markets have one). Email or call the producer and ask if you can demonstrate making a dish live in a couple of minutes. Being in the paper or on TV will make people want to taste your creations and drive business to the restaurant.

Joanne Levine, president Lekas & Levine Public Relations Libertyville, IL Use Foursquare’s tip options to reach a broader range of audiences. The tips are not about you, but about what is going on in your community that a broader audience would appreciate. Then users will see who posted the tip.

Pattie Simone, founder/CEO WomenCentric Hudson Valley, NY Create a fun and easy contest (scavenger hunt, Man v. Food scenario, etc.) that includes SMS (text messaging) to your customer base, as well as announcing details to the local media.

Consider donating a portion of the proceeds to a local charity, and the media will fall all over themselves to provide plenty of exposure (and unlimited buzz!). On a side note, make sure

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you have a mobile version of your website; not having one can cause you to lose a huge amount of search traffic as well as frustrate smartphone users.

Daniel G. O’Connor, marketing director Nike Media Group Grand Junction, CO If you do nothing else, set up and maintain your Facebook page; that’s where your customers are. Don’t overlook integrating Facebook Places. Every time a customer checks in to your establishment, it will show up in his Facebook feed, advertising to all his friends. Five check-ins for each guest, with an average of 300 friends for each, just advertised to 1,500 potential customers.

Remember, in marketing, top-of-the-mind marketing is key.

Carrie Le Chevallier, director/founder Bounce Media Marketing Raleigh, NC Showcase local artists at your restaurant on a regular rotating basis. This provides something new to promote in newspaper calendar sections. Local papers love writing about local artists, and they love the art that you can include with the news release.

Cynthia Flash, media consultant/PR specialist Flash Media Services Bellevue, WA

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Write industry-related articles and offer those to editors/producers as alternatives to press releases. Many editors are usually open to hearing from industry professionals, such as owners of food establishments, especially during any time of news, such as food handling, chemicals, or any issue regarding food and customer service, so keep your eye out for any food-related news stories. Remember, you’re not there to get PR for your restaurant, but help brand you, and you are the audience’s first point of contact and knowledge. Be the expert you know you are, and your bottom-line increase will happen based on the free publicity and trust factor from the audience.

Eric Alper, director of media relations and label acquisitions eOne Music Toronto, ON

Develop a media release that ties your business news to a topical news subject—the new economy, trends in social media or technologies. Reporters look for ideas that their audiences are already concerned about or help them address a current concern.

Marjorie Borell, president ROC Communications New York, NY

Sponsor a local high school sports team. Why? It shows you’re involved in the community, which resonates highly with people. Providing a pre- or postgame meal for a team or a local hangout for parents after the game makes your business stand out in the community. And it provides you with business and customers for years to come, and possibly generations, as your business continues to be associated with the school and community.

Walt Conrad, marketing communications specialist The Small Business Authority Phoenix, AZ

Develop three new menu combinations (lower-, middle- and higher-priced items) for the front-of-house team to promote during a 30-day suggestive selling campaign using greeting techniques coupled with the restaurant’s website. Use local print public relations and your website to promote them. The winner at each location is based on who exceeds a threshold number of items sold in each of the three combos.

Gary M. Namm, president Tampa Bay Partners Safety Harbor, FL Liz Barrett is PMQ’s editor-in-chief.

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Product Spotlight What’s On the Market A Slice Above Cepponelli, the newest addition to Grande’s line of fresh mozzarella, comes in logs to make slicing easier. Consistent slices provide greater coverage and are ideal for caprese salads and sandwiches.

The cheese has a delicately smooth texture and a clean taste, and is made without any artificial ingredients, preservatives or fillers.

800-847-2633, grandecheese.com

Naturally Sweet Neil Jones Food Company San Benito Organic tomatoes can enhance the fresh flavor of your menu items and support sustainable harvest practices.

The new products are CCOF- and USDA-certified organic and are available in diced, whole peeled in juice, fully prepared pizza sauce, sauce, paste and puree. 800-291-3862, sanbenitofoods.com

A pressing Issue The Dutchess Bakers’ Machinery Company Model DUT/DM-18 Press is an economically priced dough press that’s great for pizzerias or any restaurant that offers pizza.

The press makes a variety of products using either warm or cold temperature settings so you can produce your own high-quality, fresh-made pizza crusts, pita and flatbreads. 800-777-4498, dutchessbakers.com

Delivery Power Effortlessly Equal Quickly serve equal portions by the slice or in a buffet with the Portion PadL. The serving system is available in custom sizes and can help reduce food and labor costs. 330-608-5928, portionpadl.com

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Thrust electric bikes are an eco-friendly alternative for efficient food delivery. The bikes accelerate from zero to 20 mph in five seconds; feature an electric hub motor, long-range lithium batteries, and massive storage with custom graphics; and can carry a 300-pound load. 714-546-7117, thrustelectricbikes.com

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Northern Pizza Equipment, Inc.® www.northernpizzaequipment.com

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PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Advertiser Index November 2011 Display Advertiser

Phone

Website

Page

AM Manufacturing.............................................. 708-841-0959............................................. ammfg.com ....................................... 40 Arrow POS........................................................... 877-277-8875........................................... arrowpos.com...................................... 54 Avantec Ovens..................................................... 800-322-4374.........................................avantecovens.com................................... 55 Baccio................................................................. 855-BACIO85 ................................... baciocheese.com.. ........................ 26, 27 Bellissimo........................................................... 800-813-2974....................................... bellissimofoods.com ................................. 31 Best Choice Printing............................................ 800-783-0990 . .............................................. bcms.us......................................41, 83 Burke.................................................................. 800-654-1152........................................ burkecorp.com/pm ........................... Cover 3 CrustSaver.......................................................... 877-437-4743........................................... crustsaver.net...................................... 80 Cuppone America................................................ 800-655-1831.......................................... italianbrands.us..................................... 23 Daiya ..................................................................................................................................daiyafoods.com..................................... 21 DoughMate......................................................... 800-501-2458......................................... doughmate.com ................................... 83 EZ Dine............................................................... 877-853-1263........................................... ezdinepos.com...................................... 73 Fire Within........................................................................................................................... firewithin.com...................................... 19 Fish Ovens........................................................... 877-526-8720............................................fishovens.com....................................... 77 Fontanini............................................................ 708-485-4800............................................ fontanini.com . .................................... 39 FRLA.......................................................................................................................frla.org/events/marketing-sumit........................ 79 Grande................................................................800-8-GRANDE........................................ grandecheese.com ......................... 3, 50, 51 Hojiblanca.......................................................... 201-384-3007........................................... acorsausa.com...................................... 80 HTH.................................................................... 800-321-1850............................................ hthsigns.com....................................... 83 Klondike Cheese.................................................. 608-325-3021....................................... klondikecheese.com.................................. 17 La Nova............................................................... 716-881-3355.............................................. lanova.com . ............................... Cover 4 Liguria................................................................ 800-765-1452.......................................... liguriafood.com .................................... 67 Lillsun................................................................. 260-356-6514.............................................. lillsun.com ....................................... 38 MF&B Restaurant Systems................................... 888-480-EDGE.......................................... edgeovens.com .................................... 63 Marra Forni......................................................... 202-695-3023...........................................marraforni.com..................................... 15 Marsal & Sons..................................................... 631-226-6688.......................................... marsalsons.com .................................... 70 Message on Hold................................................. 800-392-4664..................................messageonholdservice.com............................ 70 Microworks......................................................... 800-787-2068.......................................... microworks.com .................................... 11 Middleby Marshall.............................................. 877-34-OVENS........................................... wowoven.com ....................................... 7 Moving Targets................................................... 800-926-2451....................................... movingtargets.com ................................. 71 NAPICS................................................................ 740-524-4123.............................................. napics.com......................................... 82 Ovenbelts.com.................................................... 866-863-5857............................................ovenbelts.com...................................... 13 PDQ Signature Systems, Inc................................. 877-968-6430............................................. pdqpos.com ....................................... 47 Picard Ovens ...................................................... 800-668-1883..........................................picardovens.com..................................... 25 PizzaOvens.com..................................................877-FOR-OVEN...........................................pizzaovens.com..................................... 81 POSnet............................................................... 866-9-POSNET............................................... posnet.us......................................... 73 Precision North America...................................................................................................... pizzamixers.com..................................... 80 Renato Ovens, Inc................................................ 866-575-6316............................................. renatos.com........................................ 37 Roma Foods .......................................................800-526-ROMA........................................... romafood.com............................... Cover 2 Stanislaus........................................................... 800-327-7201........................................... stanislaus.com ....................................4, 5 Stefano’s Gelato..................................................888-316- 1545........................................stefanosgelato.com.................................. 53 Univex................................................................ 800-258-6358.......................................... univexcorp.com .................................... 76 Woodstone . ....................................................... 800-988-8103.......................................woodstone-corp.com................................. 76 XLT ..................................................................... 888-443-2751.............................................xltovens.com....................................... 59 PMQ provides this information as a courtesy to our readers and will not be held responsible for errors or omissions. To report an error, call 662-234-5481 x127.

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Industry Resource Guide Grab a direct weblink to every advertiser in this guide at PMQ.com

advertising

cheese, cont.

Apparel

coffee

baking schools

computer systems: point of sale

AMERICAN INSTITUTE OF BAKING..............................................Manhattan, KS 785-537-4750.....................................................................Fax: 785-537-1493

cheese

Technology choices for every taste.

• • •

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res guide nov11.indd 85

• Loyalty Programs Point-of-Sale Online Ordering • Automated Marketing Smartphone Ordering

November 2011 • pmq.com

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PMQ Industry Resource Guide computer systems: point of sale, cont.

coNSULTING

crusts Mountain harvest pizza crust co........................................... Billings, MT Contact: Eric LeCaptain............ 800-342-6205..................... Fax: 406-248-7336 Sheeted Dough, Prebake Crusts, Dough Balls, Freezer to Oven, Self-Rising Crusts in Standard, Wheat and Nine Grain.....eric@mountainharvestpizza.com t.n.t. crust .................................................... Box 8926, Green Bay, WI 54308 Lisa Bartikofsky..................... 920-431-7240...................... Fax 920-431-7249 Large variety of prebaked crusts and Readi-Rise self-rising, live yeast crusts.

Experts in customizing formulas.

Baker’s quality pizza crusts, inc....................................... Waukesha, WI Par-baked, Sheeted, Pressed and Self-Rising Crusts; Custom Crusts; All sizes. www.BakersQualityPizzaCrusts.com.......................................800-846-6153

cutting boards - equal slice

dough

dough dividers/rounders

september 11-13, 2009 www.orlandopizzashow.com

Food for t

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PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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PMQ Industry Resource Guide flour, GLUTEN-FREE, cont.

dough dividers/rounders

flour

dough presses, rollers

food distributors dough trays/proofing trays DoughMate® by Madan Plastics Inc.

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The preferred dough tray of the largest pizza companies in the world.

Buy direct from the manufacturer with over 20 years experience in dough trays.

Call 800-501-2450 ........... www.doughmate.com ......... fax: 908-276-9483

flour, GLUTEN-FREE Bay State MIlling Gluten-free Pizza mix.............. baystatemilling.com Gluten-Free All-Purpose Flour, Custom-blends and Co-Packing Dedicated production area for exceptional purity.........................800-55-FLOUR Dakota Prairie is a dedicated manufaturer of Gluten-Free flours, 37 pre-mixes, custom-mixes and many packaging options. By far the best grinds and the highest standard of purity...............dakota-prarie.com..........................701-324-4330

franchise Should You Franchise Your Restaurant?

Call today to receive your free DVD on “How to Franchise Your Business” and learn about one of the most dynamic methods of expanding your business in today’s marketplace.

708-957-2300 • www.ifranchisegroup.com

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PMQ Industry Resource Guide gluten-free products W H O L E S O M E

&

D E L I C I O U S ™

machinery/ovens/equipment, cont.

insurance

machinery/ovens/equipment

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PMQ Industry Resource Guide machinery/ovens/equipment, cont.

machinery/ovens/equipment, cont.

magnets

JUMBO PIZZA SLICE MAGNETS 399-2966 WE DELIVER

www.magneticadconcepts.com

977 Butternut Dr. Holland

mailing services

Conveyor & Deck Ovens All Major Brands Available

New & Remanufactured!

Pizza Store Equipment and Supplies!

management

keep more of your hard earned dough!

3 money saving programs:

Leer Walkin Coolers and Freezers

Your #1 Source for replacement parts for all major brands of equipment.

Just to name a few...Randell · Stephan · American Range · Imperial · Cold Tech · Middleby Marshall Lincoln Impinger · LEER · CTX · True

sCheduLing • aTTendanCe • daiLy Log

FAST, PAINLESS SCHEDULING • MONITOR LABOR COSTS • REDUCE TURNOVER • NOTIFY EMPLOYEES • ELIMINATE BUDDY PUNCHING • IMPROVE COMMUNICATIONS • WEB-BASED

save time and increase profits!

www.timeforge.com 866.684.7191

marketing ideas

1-800-426-0323

www.northernpizzaequipment.com 8020 Grand Street · Dexter, Michigan 48130 Hobart Mixers

Randell Refrigeration Prep Units & Freezers

Northern Pizza Equipment, Inc.® www.northernpizzaequipment.com

How to Sell More Pizza... and keep customers coming back for more!

• How to make a lot more money from your POS system • How to generate record setting profits from present customers • How to grab business away from your competitors

901-767-2937

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PMQ Industry Resource Guide marketing ideas, cont.

menu boards National Menuboard........................... www.nationalmenuboard.com MAGNETIC & LIGHTED MENUBOARDS, LED & NEON SIGNS Call us Today at 1-800-800-5237..................Dave@nationalmenuboard.com

MEAT TOPPINGS BURKE CORPORATION................................................... www.BurkeCorp.com Italian, Mexican-Style and Specialty Fully Cooked Meats Contact: Liz Hertz............. sales_info@burkecorp.com............. 800-654-1152 fontanini/capitol wholesale meats Contact: Gene Fontanini.......... www.fontanini.com.................. 800-331-MEAT Pizza toppings, Italian sausage, meatballs, sliced gyros and sliced beef Sugar Creek Packing Co., Private Label Precooked Meat Topping Specialists www.sugarcreek.com................... 800-848-8205............. sales@sugarcreek.com

mixers

Reach a New audieNce eveRy MoNth! FREE 1st Month Mailing with Exclusive Agreement Exclusivity: Lock Out Your Competition • Zip-Code Select: No Wasted Coverage 2nd Thank You Postcard Mailing • Tru Trak™: So you know its working PLUS Optional Demographically Targeted Postcard Mailings!

1-800-497-8360 x257

moisture absorbent toppings conditioner Krisp-it LTD...............................................800-KRISP-IT (800-574-7748) Keep it Crisp with Krisp-It! www.krisp-it.com.........................................................nick@krisp-it.com

www.ourtownamerica.com

olives marketing, MOBILE

Eighty-Six Slow Sales Mobilize your best customers with a free mobile website and low-cost texting.

...mobilize & connect

ruxter.com 800.763.1953

menu boards

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PMQ Industry Resource Guide olives, cont.

pizza delivery thermal bags, cont.

Thermal Bags by Ingrid Best Selection of Pizza Delivery Bags Keep Pizza HOT! 800-622-5560 or 847 836-4400, 24/7 ordering ...... www.ThermalBags.com Keep Your Food HOT with our ALL NEW Patented System!

on hold marketing

Electric Pizza Delivery Bags 888-556-2024 • www.RediHeat.com

ELECTRIC

HOTBAG

DELIVER OVEN - HOT PIZZA, GUARANTEED! online ordering

THE BAG

The Check Electric HoTbag plugs into a cigarette lighter to heat and stay at 160-175°. It’s made of sturdy 1,000 Denier nylon with removable heating elements to make cleaning easy.

pesto

Made in the USA

800-927-6787

THE SYSTEM

The rack holds 12 large Electric HoTbags heated simultainously by a power distribution unit (PDU).

Pizzas are kept oven-hot in the bags until ready for delivery.

Quick release connector snaps into the vehicle power cord.

www.HOTBAG.com

pizza box liners

pizza boxes

pizza OVENS pizza delivery thermal bags

EARTHSTONE OVENS, INC. ... 6717 San Fernando Rd.....Glendale, CA 91201 800-840-4915..........Fax: 818-553-1133....... www.earthstoneovens.com Bag Solutions .................................................. Home of the Pizza Jacket All units UI listed.

Deliver that pie HOT and DRY! 866-Bag-To-Go (866-224-8646) . ....................... www.deliverybags.com Fish oven & equipment corp. .120 W. Kent Ave........Wauconda, IL 60084 TOLL Free 877-526-8720........ Fax: 847-526-7447....... www.fishoven.com LINCOLN FOODSERVICE PRODUCTS................................... 888-417-5462 1111N. Hadley Rd. Fort Wayne, IN 46804...................... Fax 260-436-0735 Impinger Conveyor Ovens featuring FastBake and Quest EMS

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PMQ Industry Resource Guide pizza OVENS, cont.

pizza OVENS, cont.

MARSAL & SONS, INC. ....................The new standard in the Pizza Industry Brick Lined Deck Ovens • Standard Deck Ovens • Prep Table Refrigeration 631-226-6688............... marsalsons.com ............ rich@marsalsons.com roto-flex oven co..........................................Contact Richard Dunfield 135 East Cevallos, San Antonio, TX 78204 PH 800-386-2279....... www.rotoflexoven.com........... Fax 210-222-9007

i feel pretty.

oh, so pretty!

pizza pans

The Marsal MB Series is designed to fit your restaurant’s specific needs. Not only is it equipped with our exclusive burner system and 2” thick brick cooking surface to ensure the most evenly baked crust, but it looks great too. You can customize the exterior decor of your MB Series oven easily either with our prebuilt finishing kits or your own brick of tile design. Attract customers with a great looking oven and a great tasting pizza.

pizza PEELS LILLSUN.........................................................PO Box 767, Huntington, IN 46750 Setting the Standard.............................................Made in the U.S.A. since 1951 Ph 260-356-6514............. www.lillsun.com ......................Fax 260-356-8337

Setting the new standard. visit us online at www.marsalsons.com

(631) 226-6688 FAX (631) 226-6890

& sons, inc.

Pizza Ovens and Equipment

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PMQ Industry Resource Guide printing, cont.

pizza supplies • Pizza Preparation and Delivery Products •

National Marketing, Inc.

www.nminc.com 800-994-4664 734-266-2222

Fax: 734-266-2121

Manufacturers’ Direct Pricing • Call or order online • We export

Plastic Dough Containers Non Stick • Easy to Clean • FDA Approved Plastic Heavy Weight • Last 10X longer than metal!

Replace your dented ones TODAY !

Manufacturers’ Direct Pricing For free* sample email us at:

SunsetPlastics@aol.com

(*Does NOT include postage & handling)

Call Vito:

718-200-1013 Manufacturer & Distributor of Pizza Smallwares www.paprod.com 734-421-1060

printing BEST CHOICE PRINT & MARKETING EXPERTS....................... For over 25 Years Best Prices & Quality: ..........................Menus, Flyers, Door hangers, Post Cards Print & Mail, Menus or Postcards ............................... Includes postage 27.5 ea WWW.bcms.US . ............................................................ or call 800-783-0990

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refrigeration COMMERCIAL PRINTING • MAIL FULFILLMENT SERVICES

8999

$ www.colorvisionprint.com • 800-543-6299 94

Per 1,000 Postcards, 5x7, 2-color

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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PMQ Industry Resource Guide Replacement parts

take and bake trays

specialty foods

tomato products

Castella Imports, Inc. ................................................ www.castella.com 60 Davids Drive, Hauppauge, NY 11788........................................ 866-Castella

spice formulation, blending & packaging CALIFORNIA BLENDING, INC.......... Confidential Custom Blending & Packaging.

Bill Mooreheart, Jr. ........................ Serving Industiral Spice needs since 1976.

2603 Seaman, El Monte, CA 91733..............................................626-448-1918 Castella Imports, Inc. ................................................ www.castella.com 60 Davids Drive, Hauppauge, NY 11788........................................ 866-Castella McClancy Seasoning............................. One Spice Road, Fort Mill, SC29715 Contact: Chuck Wiley 800-843-1968.................................................................... Fax: 803-396-7794

telephone equipment/supplies/service Specializing in voice and data communications service, repair, installation, sequencers and on-hold messaging.

GUARANTEED LOWEST INDUSTRY PRICE!

www.fidelitycom.com.........................800-683-5600

WEBSITES

SAUCE ARMANINO FOODS ...............................................................Fine Italian Sauces 30588 San Antonio Street, Haywood, CA...................................... 866-553-5611 Email: customerservice@armaninofoods.com.......... www.armaninofoods.com

Used equipment used hobart 60 qt. mixer for sale at US $4980.00 plus shipping.

Call Lynn at 214-552-3218........................................ or e-mail tbfm@tbfm.com Neil Jones Food Company PO BOX 30/ 1701 W 16th St. Vancouver, WA 98666 1-800-291-3862 www.neiljonesfoodcompany.com

ventilation

The Neil Jones Food Company is a US food processor producing Finest Quality natural and organic tomatoes and custom sauce blends. We are a family owned and operated corporation, which started with San Benito in 1915.

We strive to bring you the very best quality and variety in canned and pouch fresh-packed tomato products.

sticky notes wings

september 11-13, 2009 www.orlandopizzashow.com

interviews, features and news from the world of pizza

with host Jim Dees

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Resource Guide Advertiser Index November 2011 Resource Advertiser

Phone

Page

20fifteen..............................................................503-683-2015.............................. 85 411eat.com...........................................................213-622-4247.............................. 91 AFC Insurance.......................................................800-411-4144.............................. 88 Allied Metal Spinning............................................800-615-2266.............................. 93 AM Manufacturing ...............................................800-342-6904.............................. 86 American Institute of Baking.................................785-537-4910.............................. 85 American Wholesale..............................................216-426-8882.............................. 94 Armanino Foods....................................................866-553-5611.............................. 95 Atlantic Shores......................................................401-499-3618.............................. 89 Arrow POS.............................................................888-378-3338.............................. 85 Bacio.................................................................... 855-BACIO85............................... 85 Bag Solutions........................................................866-224-8646.........................91, 92 Baker’s Quality Pizza Crusts...................................800-846-6153.............................. 86 Bay State Milling...................................................800-55-FLOUR.............................. 87 Belissimo..............................................................800-813-2974.............................. 87 Best Choice Print & Marketing Experts...................800-783-0990.............................. 94 Best Point of Sale..................................................866-285-7613.............................. 86 Burke Corporation.................................................800-654-1152.............................. 90 California Blending...............................................626-448-1918.............................. 94 Campus Collection.................................................800-289-8904.............................. 85 Caputo..................................................................868-450-0090.............................. 85 Casa Di Lisio..........................................................800-247-4199.............................. 91 Castella Imports....................................................866-CASTELLA.............................. 94 Chalk Talk.............................................................800-492-4255.............................. 90 Chef a la Mode......................................................888-804-3375.............................. 85 Chef Santo Bruno..................................................813-230-8108.............................. 86 Color Vision...........................................................800-543-6299.............................. 89 CoverTex...............................................................800-968-2310.............................. 91 Crust Saver............................................................877-437-4903.............................. 91 Dakota Prarie Flour...............................................701-324-4330.............................. 87 DeIorio’s................................................................800-649-9212.............................. 86 Domata Living Flour..............................................417-654-4010.............................. 87 Dough Xpress........................................................800-835-0606.............................. 87 DoughMate...........................................................800-501-2450.............................. 87 Dutchess Bakers’ Machinery ..................................800-777-4498.............................. 87 Earthstone Ovens..................................................800-840-4915.............................. 91 EDGE.....................................................................888-480-EDGE.............................. 91 Escalon................................................................. 888-ESCALON............................... 95 Fidelity Communications.......................................800-683-5600.............................. 95 Fish Oven & Equipment .........................................877-526-8720.............................. 91 Fluid Media Group.................................................408-837-2346.........................85, 94 Fontanini............................................................. 800-331-MEAT.............................. 90 GI. Metal...............................................................630-553-9134.............................. 92 Granbury Restaurant Solutions..............................800-910-3947.............................. 85 Grande Cheese Company...................................... 800-8-GRANDE............................. 85 Heritage Food Service Equipment..........................800-458-5593.............................. 95 High Point Coffee..................................................662-234-9942.............................. 85 Hudson Refrigeration Manufacturing ....................800-924-8687 ............................. 89 Incredible Bags.....................................................888-254-9453.............................. 92 J & G Mills.............................................................734-469-4504.............................. 88 Krisp-It.................................................................800-590-7908.............................. 90 Klondike Cheese....................................................608-325-3021.............................. 85 La Nova................................................................ 800-6-LANOVA.............................. 95 Le 5 Stagioni.........................................................800-780-2280.............................. 87 Liguria Foods........................................................800-925-1452.............................. 90 Lillsun...................................................................260-356-6514.............................. 94 Lincoln Foodservice Products.................................888-417-5462.............................. 91 Lindsay.................................................................800-252-3557.............................. 90 Lloyd Pans............................................................800-840-8683.............................. 93

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Resource Advertiser

Phone

Page

Loyalty Coach........................................................901-927-2937.............................. 89 M.Press Packaging................................................541-548-9889.............................. 95 Magnetic Ad Concepts...........................................800-365-3351.............................. 89 Mario Camacho Foods............................................800-881-4534.............................. 90 Marsal & Sons.......................................................631-226-6688........................ 89, 78 McClancy Seasoning..............................................800-843-1968.............................. 79 Melissa Data.........................................................800-635-4772.............................. 89 Menu Powerhouse................................................888-210-8189.............................. 94 MenuPro...............................................................800-907-3690.............................. 86 Message On Hold...................................................800-392-4664.............................. 91 MFG Tray...............................................................800-458-6050.............................. 87 Microworks POS Solutions.....................................800-787-2068.............................. 86 Molino Caputo......................................................201-368-9197.............................. 87 Mountain Harvest Pizza Crust................................800-342-6205.............................. 86 Moving Targets.............................................. 800-926-2451 ext. 356 ...................... 90 Mr. Peel................................................................888-994-4664.............................. 79 Musco Family Olive................................................800-523-9828.............................. 91 My Pizza.com........................................................888-974-9928.............................. 91 National Menuboard.............................................800-800-5237.............................. 90 Neil Jones Food ....................................................800-291-3862.............................. 95 NMI......................................................................800-994-4664.............................. 93 Northern Pizza Equipment.....................................800-426-0323.............................. 89 NoteAds................................................................800-309-9102.............................. 95 Off the Wall Magnetics..........................................800-337-2637.............................. 89 Our Town..............................................................800-497-8360.............................. 91 P.A. Products.........................................................884-421-1060.............................. 94 PDQ Signature Systems.........................................877-968-6430.............................. 86 Peel A Deal............................................................877-563-5654.............................. 90 Peerless Ovens......................................................800-548-4514.............................. 91 Picard...................................................................800-668-1883.............................. 93 Pizza Equipment Warehouse..................................888-909-9237.............................. 93 Pizza Mixers.com...................................................877-764-9377.............................. 90 POSnet.................................................................866-976-7638.............................. 86 Portion Padl..........................................................330-608-5928.............................. 86 Prebilt Hosting......................................................878-291-7925.............................. 95 Presto Foods.........................................................800-589-8604.............................. 87 Printed Colors.......................................................239-352-2915.............................. 94 Proxprint..............................................................888-310-7769.............................. 94 Real New York Pizza Dough....................................878-951-3555.............................. 86 Red Gold........................................................ 877-908-9798 ext. 163........................ 95 Redi Heat..............................................................888-556-2024.............................. 91 Roto-Flex Oven.....................................................800-386-2279.............................. 91 Ruxter..................................................................800-923-1953.............................. 90 Saputo..................................................................800-824-3388.............................. 85 Somerset..............................................................800-772-4404.............................. 87 SpeedLine.............................................................888-400-9185.............................. 86 Star Pizza Box.......................................................800-626-0828.............................. 91 Sugar Creek Packing..............................................800-848-8205.............................. 90 Sunset Plastics......................................................878-200-1013.............................. 78 TNT Crust..............................................................920-431-7240.............................. 86 T&T Graphics.........................................................800-557-9914.............................. 94 Thermal Bags by Ingrid.........................................800-622-5560.............................. 91 Thunderbird..........................................................800-7-MIXERS.............................. 88 Timeforge.............................................................866-684-8791.............................. 89 Touch Pro..............................................................877-888-0300.............................. 86 Ventilation Direct..................................................866-433-8335.............................. 95 Vesuvio Foods.......................................................800-997-0887.............................. 87 Wood Stone..........................................................800-988-8103.............................. 93 WP Bakery Group..................................................203-929-6530.............................. 88

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The Pizza Industry’s No. 1 Magazine and Website

PMQ.com

Media Lovers: Satisfy Your Cravings PMQ Pizza Magazine delivers your advertising dollars to a qualified, quantified, hungry audience.

Just ask BPA.

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(

Mazzio’s

time capsule

)

An entrepreneurial spirit and constant innovation have led to success for Ken Selby, who opened his first pizza business 50 years ago this month.

In November 1961, Ken Selby, a Tulsa, Oklahoma, schoolteacher, opened the Pizza Parlor, after getting his first taste of pizza in Chicago while still in college. Selby taught school during days and opened the pizzeria at night, constantly working to improve the recipe, a thin-crust creation with heavily seasoned, spicy sauce. Only after five years of this dedication did he quit his teaching job to delve into pizza full-time and open his second location. Selby changed the business name to Ken’s Pizza, because the product was so distinctive that people called it “Ken’s pizza” anyway.

Growth then happened quickly: More than 100 company-owned and franchised locations existed by 1975. However, his third concept, Mazzio’s (mazzios.com), opened in 1979, introduced pizzas with more meat and cheese, and proved his most durable; in 10 years, that concept had more than 150 locations, with 167 in operation today. (More concepts followed, including casual-dining outlet Zio’s Italian Kitchen—sold in 2007—and Oliveto Italian Bistro, started in 2009 and now being franchised.) “The culture of the company has traditionally been entrepreneurial; we’ve always taken advantage of growing market segments and showed an ability to change with the times,” explains Greg Lippert, president and CEO of Mazzio’s, still based in Tulsa. “Selby always challenged the company to not be like everybody else; we wanted our features to be significantly different from other restaurants.”

That sense of uniqueness struck a chord with customers this year when, to celebrate 50 years of Selby’s pizzerias, Mazzio’s reintroduced the original Ken’s pizza. The throwback promotion received so much interest from longtime customers who grew up eating the pizza that Mazzio’s execs have decided to permanently keep it on the menu. The company also takes pride in its many innovations over the years: introducing the Calzone Ring and Cinnaboli; installing a call center for all locations in 1984; and using up-and-coming comedians in memorable TV commercials. Meanwhile, Selby, the consummate outdoorsman who got his pilot’s license to fly himself to recruit new franchisees decades ago, still acts as founder and chairman and recently walked 100 miles (for fun) from Oklahoma City to his original pizzeria location in five days; he remains involved in developing new products and decor for the concepts. Next up for the company’s ever-evolving approach: more adventurous signature pizzas and alternative crusts (such as gluten-free) that customers now demand.

“The best way to stay in business is to constantly recalibrate and provide a product that stands out,” notes Lippert. “We’ve always been customerdriven; we can modify quickly and move on.”–Tracy Morin (Top to bottom) Ken Selby’s original business in the 1960s was called the Pizza Parlor; Selby bakes pizzas in the 1970s; Selby dines with his two daughters and some friends in the ’70s.

Has your pizzeria been in business for 50 or more years?

If so, contact us at tracy@pmq.com.

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