PMQ Pizza Magazine December 2011 by PMQ Pizza Magazine

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Online at PMQ.com December 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 Jack Clare Jack Clare, CIO of Yum! Restaurants International, gives his perspective on online ordering as an international foodservice trend.

U.S. Pizza Team Trials, Fall 2011 Watch U.S. Pizza Team hopefuls compete at the 2011 Orlando Pizza Show for a chance to win a trip to Italy and a place on the team. Find out more in the November 2011 issue of PMQ Pizza Magazine.

Matt McClellan Matt McClellan, owner of Tour de Pizza in St. Petersburg, Florida, and creator of the 30-Day Pizza Diet, discusses running the first-ever New York City Pizza Marathon.

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.

MellowPensacola Sweetwater beer: Steal the pint tonight! Keep the glass after your first order, then $1 off refills for every glass...http://fb.me/XZOv60V6 VeneziasPizza You know what the best kind of Tuesday is? Twitter Tuesday! Come in and get a free slice when you order a large drink! HotTomato Tonight’s the night...Halloween Partaay at the HT! $3 New Belgium brews if you are in costume.... Nick’s Pizza & Pub Contest #2: Upload a photo to our wall of your Halloween costume from last weekend to be judged by all our Facebook friends! Harpo’s Pizza Tonight, the heavy rainfalls have made it tough for our delivery men to reach a few customers on time. We sincerely apologize for any inconvenience caused. –Harpo’s Delivery Service Bimbos Pizza Bimbo’s Pizza fans: We want to congratulate our winners on the drawing that took place today. 1st prize of 2 Lions tickets on 11/20 goes to Debbie Finley. 2nd prize of 2 Red Wings tickets on 11/12 goes to Korin Seals. 3rd prize of a $50 Bimbo’s Pizza gift card and one apparel item goes to Charlene Fell. To receive your prize, call Bimbo’s Pizza or email bimbospizza@yahoo.com within the next 48 hours. Congratulations! 6

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Table of Contents December 2011 On the cover 22 Pesto, Change-O With the right mix of toppings, a wide variety of pestos

inspires great new pizzas. By Willow Nero

features 27 Smart Swiping Knowing the ins and outs of accepting credit cards and

how to utilize ATM machines can keep your pizzeria from being overcharged. By Andrew Abernathy

32 Pizza of the Month: Gluten-Free Pizzerias are ahead of the curve in offering gluten-free

items on the menu.

34 2012 Pizza Industry Census

Your answers to this annual survey help ensure success for the year ahead. Bonus: All completed surveys are entered to win 100 pounds of pepperoni!

52 The Pizza Pages 2012

Peruse this ultimate guide to everything you need and hold on to it all year long.

72 The Pizza Candidate

38 SEC Slices TV PizzaTV tours the Southeast Conference to find

fan-favorite pizzerias. By Lee Eric Smith

Whether or not Herman Cain will be serving slices in the White House, some Godfather’s Pizza franchisees say the pizza business is good training for the presidency. By Andrew Abernathy

44 On Display Smart presentation of food displays entertains waiting

76 Even More Ovens

guests, draws customers in and increases profits. By Tracy Morin

We had such a great response to last month’s oven story, we decided to bring you even more.

48 Extreme Pizza Takes the PIE

Thanks to more than 1,000 reader votes, PMQ names this year’s PIE Award winner. By Liz Barrett

in every issue

6 Online at PMQ.com

10 Editor’s Note

12 Letters to the Editor

14 Pizza Press

80 Product Spotlight

84 Advertiser Index

85 Industry Resource Guide

97 Resource Guide Advertiser Index

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Departments 18 In Lehmann’s Terms: Sticky Situations Take a tip from the Dough Doctor on how to keep your dough manageable and your oven clean.

20 New York’s Finest: Insalata Finocchio e Arancia Chef Bruno revives a refreshing fruit salad with fennel. 98 Time Capsule: O’Scugnizzo Pizzeria An Italian immigrant who peddled tomato pies in his spare time

started this Utica, New York, pizzeria in 1914. By Tracy Morin

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

18 Coming Next Month Pizza of the Month: Breakfast Pizza Kids Menus: Nutrition-focused parents and sophisticated kids push pizzerias to expand children’s menus.

PMQ’s 15th Anniversary Issue: Take a trip back in time with PMQ.

Special Idea Zone Marketing Section Pizza Peels: Discover new options and offerings for this essential tool of the pizzeria industry.

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Editor’s Note Liz Barrett The Politics of Pizza I’ve never been one to follow politics. It sounds awful, but the entire subject really bores me. When people get into a hot political debate, you can bet that I’ll be the first person to walk away from the conversation. However, over the past few months, since Herman Cain has been all over the news, it’s been more and more difficult to avoid getting caught up in political babble here at PMQ. At least once per week, we’re contacted by someone from the press asking about Cain, Godfather’s Pizza, or what the two together could mean for a presidential campaign. So, since I can’t escape the subject, I started pondering how popular campaign promises relate to running a pizzeria. After all, the job you do every day is about pleasing the masses and hoping they choose you over the “candidate” down the street, right? Let’s take a look at how you’ve been running your own daily campaign without even realizing it:

Political Campaign Promise

Pizzeria Operator Promise

Will not raise taxes

Will not raise prices

Put nation ahead of party

Put customers ahead of own needs

Work to improve communities

Sponsor more community events

Create more jobs

Hire quality employees

Stop wasteful spending

Compare commodity prices

Strengthen the military

Strengthen staff

Balance the budget

Balance profit and loss statements

Help create a cleaner planet

Incorporate eco-friendly practices

While I can’t say that being CEO of a pizza chain necessarily qualifies a person to be president of a nation, we can glean from the chart above that, as a pizzeria operator, you already have the skills to lead your customers and staff to truth, justice and the American pie!

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

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Letters to the Editor Liz Barrett Calorie Conundrum Do you know where we can get a pizza toppings list with nutritional values, listed by ounces, for menu use? Jim Basta The Italian Pie Shoppe St. Paul, MN I’m wondering how our industry is planning on providing nutritional value for the different varieties of pizza we offer. I offer 27 toppings on six different sizes of pizzas made three different ways; this multiplies quickly. Also, the amount of toppings I use changes with the total amount of toppings on the pizza (an 18” sausage pizza has more sausage than an 18” supreme). This has to be the same problem with almost all pizzerias. Since pizza is a customizable thing, are we going to be expected to post 1,000 different calorie counts? Jim Millan Bella Italia Pizza and Pasta Ann Arbor, MI We’ve been receiving a lot of questions and feedback about calorie counts and nutritional info, which is why the topic was recently covered in our August and September 2011 issues by Tom “The Dough Doctor” Lehmann and Betsy Craig. This new law, if passed, will force many pizzerias that are not currently measuring toppings to do so—which may help with your bottom line in the long

— A Publication of PMQ Inc. —

run. There are also services that can help you calculate the nutritional content of your existing menu items (a simple online search should bring up several).

Boosting Mall Sales I recently opened a pizzeria with no seating in the food court of a high-end mall in a reasonably wealthy area. It’s been a rough journey so far. I am next to a movie theater and also offer free delivery to the surrounding neighborhood, which is densely populated with residential properties. Are there any tips you can give to drive sales? Michael Primmer Pizza Boss Johannesburg, South Africa

Winner of 4 ASBPE Awards Winner of 4 GAMMA Awards ISSN 1937-5263

PMQ, Inc. Publisher Steve Green sg@pmq.com ext. 123 Co-Publisher Linda Green linda@pmq.com ext. 121 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 Assistant Editor Walter Webb walter@pmq.com ext. 124 Design/Production Art Director Ellen Kellum ellen@pmq.com ext. 135 IT Director Bernard Rueschhoff IT@pmq.com ext. 139

The customers who walk into your business are probably coming from farther away than the customers who opt for your delivery service, which gives you two distinct opportunities to market to each set of customers. Take a look at which side of the business is stronger at the moment (mall or delivery), and then put additional marketing efforts into the weaker one (distribute flyers to stores in the mall, mail menus to local residences, etc.). Check with your current customers to gauge their opinions of your pizza by conducting post-purchase surveys. These tactics should get you on the right track for increased sales.

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 Director of Operations/ Event Coordinator Brian Hernandez brian@pmq.com ext. 129 Telemarketer Marie Johnson marie@pmq.com ext. 144 PMQ International PMQ China Yvonne Liu yvonne@pmq.com

Think Tank 2.0 What’s the buzz? Log on to find out the latest industry buzz at PMQ.com/tt. Beating the big guys in sales…

editorial advisors

Scratch-off card printers…

Chef Santo Bruno Tom Lehmann Joey Todaro Ed Zimmerman

When does it become easier?

contributors

Gum line help! Thank You to Our PMQ Think Tank Moderators

Chef Santo Bruno Tom Lehmann Willow Nero Lee Eric Smith

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

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

Percent of pizzerias that throw dough?

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

PMQ Australia-NZ Tom Boyles tom@pmqaustralia.com

Volume 15, Issue 10 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.

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Pizza Press News and Views

OccuPie America Pizza has become the de facto food of yet another movement, thanks to the protesters of Occupy Wall Street in New York and Occupy America around the country. Throughout October, protestors were frequently fueled by pizza. Liberatos Pizza (liberatospiz za.com) in New York’s Financial District, epicenter of the protest, has been taking orders and dishing out pizzas at a breakneck pace. Though the throngs of protesters may alienate his typical customers in the District, owner Telly Liberato has even created a special pie for demonstrators, the $15 OccuPie, which features pepperoni slices arranged in a circle and a line across to symbolize “No.” Since September 18, he’s sold hundreds of the 18’’ pies. “I have nothing to do with the protest,” Liberato told the Bloomberg news organization. “I don’t take sides. It was a very slow summer. I’m trying to run my business.” Meanwhile, in Madison, Wisconsin, Ian’s Pizza (ianspizza.com) delivered more than 500 pizzas to protestors in October at the state capital, where protestors challenged the governor’s anti-union bill to eliminate collective bargaining. Big Mario’s Pizza (bigmariosnewyorkpizza.com) in Seattle delivered more than 100 pizzas to protesters who staged an occupation for more than two weeks, according to CNNMoney. Using social media, the organizers of Occupy Philadelphia partnered with Jake’s Pizza and encouraged food delivery for protestors. In St. Louis, pizza and protesters took a slightly different approach: Occupiers asked restaurants to donate pizzas to hand out an “equal share of the pie,” along with a pie chart showing the distribution of wealth in the United States. Not only have orders come from local supporters and protesters, donations to many of these pizzerias have come from around the world. In New York at Liberatos and in Los Angeles at Rocket Pizza Lounge (rocketpizzalounge.com), pizzerias have received funds donated via a blog; for $22.50, including tip, supporters of the movement can send a large pie and a six-pack of soda to protestors in New York or Los Angeles. Apparently, whether served as Italian street food, or feeding revolutionaries from coast to coast, pizza keeps its reputation as the cuisine of the common folk. -A.A./W.W.

Tapping Profits For a growing number of restaurants—including pizzerias— dedicating tap space for house wines can reduce waste, encourage profits and maintain freshness. That’s been the experience for Pizzeria Locale (pizzerialocale. com) in Boulder, Colorado. Owners Bobby Stuckey and Lachlan MacKinnon-Patterson installed a keg and tap system upon opening last January, serving red and white varieties of the house Scarpetta, a wine imported from the owners’ own vineyard in Italy, and so far, it’s been a money-saver. “It allows us to save on costs and offer our own wines at a reduced price to the customer,” says Cristin Napier, Pizzeria Locale’s public relations director. Kegging wine rather than bottling reduces waste and packaging costs. Locale’s kegs hold about 26 bottles, and the containers are reusable. According to Andy Lum, owner of a Denver, Colorado-based distribution company Unity Selections, this process allows wineries to save about $16 to $30 per case. Finally though serving wine by the glass can be costly to the restaurant because of unused loss, keg wine can maintain freshness for as long as six months. -W.W.

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L.A.’s Finest Joe Pesci was the honorary chair of the Los Angeles Pizza Festival, sponsored by PMQ Pizza Magazine on November 12. During the festival, Pesci met with fans and sampled top-notch pizza. All proceeds from the event benefitted St. Jude Children’s Research Hospital. “Joe Pesci loves kids charities, so it was a natural choice to go with him,” says event coordinator Alan Semsar. “And, being bicoastal, Joe has also been exposed to the best pizzas in the country.” Entertainment included performances by the U.S. Pizza Team’s Chris Green and Bradley Johnson, jazz artists The Satin Dollz and the 17-piece The Fabulous Esquires Big Band. The festival ushered in a string of U.S. pizza celebrations, including festivals in Chicago and New York, and 12 other stops in the United States. Each event will feature 20 local pizzas and a celebrity chef, and at every stop, the top pizzerias will be selected in categories such as Best Chicago-Style, Best LA-Style, Best Vegan, Best GlutenFree, Best New York-Style and Best Thin-Crust. -A.A.

A True Original An icon of New York’s pizza scene, Ray’s Pizza on Prince Street—which was both original and famous but unrelated to other pizzerias named Famous Ray’s, World Famous Ray’s, Original Ray’s and others—closed its doors on October 30 after 52 years. After announcing the expected closure over a lease dispute in September, the pizzeria’s 79-year-old manager, Helen Mistretta, cousin of the original owner, Ralph Cuomo, told The New York Times a new pizzeria is slated to take its location, and Ray’s unsuccessfully searched for a new location during the summer. Ray’s was most famous for being the first of many pizzerias with similar names. “It had a strong history within the Ray’s saga,” explains Scott Wiener, founder of Scott’s Pizza Tours in New York. “The Prince Street store had great slices, and it’s a shame to see it go.” -A.A.

Pumpkin Dinners During October, Pizza Patrón (pizzapatron.com) raised funds for St. Jude Children’s Research Hospital at each of its stores in seven states for the second year in a row. The campaign, dubbed “Compre una Calabaza de Esperanza” or “Pin Up a Pumpkin,” accepted donations with each transaction and allowed each donor to pin up a pumpkin with his name on it. Online, a donation link was added to the pizzeria’s website and Facebook page. “We were able to add to our efforts this year,” says Andrew Gamm, brand director for Pizza Patrón. “We had in-store posters and countertop displays in English and Spanish explaining why and how to donate in all of our stores, plus we made it easier for Pizza Patrón fans to give online. Despite a tough economy, we found that our customers were willing to sacrifice an extra dollar to help St. Jude in its fight against childhood cancer.” -W.W.

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Pizza Press News and Views

Room for Growth

The growth of fast-casual restaurants—currently 6% of the foodservice industry—is inspiring new menu items, plus service and decor innovations, as these businesses outpace other eateries, says a new report from Chicago-based research firm Technomic. According to the study, the fast-casual segment has outpaced both quickservice and full-service restaurants in the past decade, with growth rates between 4% and 5%, and Technomic expects the fast-casual segment to continue growing through 2020. The shift toward fast-casual is affecting both family dining businesses and quickservice restaurants (QSRs), which are upgrading decor and testing table service. The research also identified some outlets moving toward a “flex casual” model, operating as a typical fast-casual by day and in the evening offering full-service dinners. “Fast-casual is being driven by high traffic and sales volume that justifies higher labor and overhead costs,” says Darren Tristano, executive vice-president for Technomic. “With most

fast-casual operators experiencing annual sales above $1 million, these chains can afford to pay higher wages, purchase betterquality ingredients, and invest in the interior dining room and cooking equipment.” Additionally, Tristano says, with much of the sales volume in to-go ordering, by Internet or mobile phone, fast-casual building platforms are smaller—from the traditional 3,500 square feet to 2,500 square feet. This shift is also spreading to major pizza chains: Last October, Austin, Texas-based Gatti’s Pizza (gattispizza.com) opened its first fast-casual restaurant, with six more scheduled to open in Austin in the near future. The concept features a line of “create your own” pizzas and salads in a 2,400-square-foot space that features contemporary and old-world Italian decor. As guests enter the dining area, they’re partnered with a specially trained “artisan,” who helps customers select pizza crust type, sauce and toppings. -W.W.

A Supreme Ruling When the U.S. Supreme Court makes a ruling, people tend to pay attention—apparently, even if it’s just an opinion about the definition of real pizza. Last January, U.S. Supreme Court Associate Justice Antonin Scalia “made headlines” when California Lawyer printed his quote that New Yorkstyle pizza is “infinitely better” than pizza in Chicago and Washington, and that deep-dish pizzas should be called “tomato pies.” Still, the justice continues to push the issue. Last October, while speaking at the Chicago-Kent College of Law, Scalia told a group of aspiring attorneys, “Real pizza is Neapolitan. It is thin. It is chewy and crispy,” reports the Chicago Sun-Times. “I do, indeed, like so-called ‘deepdish pizza.’ It’s very tasty. But it should not be called pizza. It should be called a tomato pie.” However, a blogger at Chicagoist.com quickly took issue with Scalia (who is also known for adhering to literal interpretations in his rulings) saying that the Neapolitan founding fathers of pizza “could not have envisioned modern technology, new-world inventiveness or the American appetite for excess.” As Scalia is a native of Trenton, New Jersey, we can’t help but think his hometown, known for thin-crust pizza —ironically, often called “tomato pies”—had some influence on his pizza philosophy. -W.W. 16

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Special Delivery

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

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

Sticky Situations

Tom “The Dough Doctor” Lehmann explains how to solve some sticky issues. Question: A major problem we have is wet and sticky dough when we take it out of the dough boxes after a night in the cooler. We have tried reducing the amount of water added to the dough, but this has not helped. What is the solution?

Answer: Your description of your dough management procedure tells me exactly what the problem is. After mixing, you take the dough directly to the bench for scaling and balling, and then place it into your dough boxes and stack it in the cooler for use on the following day. However, you forgot a very important step. Cross-stacking the dough boxes in the cooler before nesting them is a crucial step in getting an easy-tohandle dough after a night or more in the cooler. Currently, your dough is warmer than the cooler. As a result, it is sweating with the condensation collecting on the inside of the dough box(es), so the dough balls are wet and sticky. By cross-stacking the dough boxes when you first put them into the cooler, you will allow the moisture to escape from the boxes. Once covered and nested, they will no longer sweat, and the dough will not be wet and sticky when you remove it from the cooler. I also recommend that you wipe the top of the dough balls with a little oil (any type will do), as this will help to protect the dough balls from forming a dry skin or crust during the crossstacked period. The length of time the dough balls should be cross-stacked will vary somewhat according to the cooler, dough temperature and dough ball weight, but here’s a good starting point: Cross-stack for at least 90 minutes for dough balls that weigh 12 ounces or less; 120 minutes for dough balls that weigh 18

13 to 16 ounces; 150 minutes for dough balls that weigh 17 to 22 ounces; and 180 minutes for dough balls that weigh more than 22 ounces. Note that these recommendations are for a walk-in cooler. If you are using a reach-in cooler, I suggest that you reduce the finished dough temperature (the temperature of the dough as it comes from the mixer) to no more than 75ºF, and then add 30 minutes to each of the above suggested cross-stack times. These changes are needed due to the lower operating efficiency of reachin coolers when being loaded with a lot of dough balls.

Question: We occasionally have a pizza stick to the peel when we put it into the oven. It makes a real mess on the stones and

throws a wrench into things, as this invariably happens at a busy time. What can we do to prevent our pies from sticking to the peel?

Answer: Nothing is worse than peeling a dressed pizza skin into the oven and pulling out a half-dressed pizza skin still clinging to the peel—except when it happens at 7:00 p.m. on a Saturday night. There are a few things that can be done to reduce the possibility of the dough sticking to the peel. First, let’s make sure we’re using the correct peel. Pizza peels come in two styles: metal and wood/composite. The wood/composite peel is the correct peel to use as a prep peel. The metal peel should be relegated to the oven as an oven peel only. The wood/composite peels are much less likely to cause

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condensation to form on the peel due to temperature differences between the peel and the dough. This condensation can cause the dough to adhere to the peel. The next thing to consider: What are you using for a peel dust? While plain flour works well, it isn’t very forgiving. If the dough is a little cold or sticky, for whatever reason, you must be on top of your dough dressing game, or you might end up with the dough sticking to the peel at the oven’s entrance. Some operators swear by cornmeal as a release material on the peel, and I can’t argue with them; it works great, much like thousands of tiny ball bearings under the dough skin. With just a little shake, the dressed dough will slide effortlessly off the peel. The only problem with cornmeal has to do with the grit that it can impart to the bottom of the baked pizza. For some, this is desirable; for others, it is not. Then, too, the excess cornmeal has to be regularly swept out of the oven, or

it will show up on the bottoms of the baked pizzas as hard black spots. Some operators advocate the use of semolina flour. Semolina flour is significantly coarser than regular flour, and it doesn’t absorb moisture as fast as regular flour does. For this reason, it makes for a pretty decent peel dust, a good compromise between regular flour and cornmeal. Still other operators have turned to more “exotic” ingredients to use as a peel dust, such as wheat bran, rice flour, corn flour, coarse-ground whole-wheat flour, and even rye flour. Any of these materials make for an effective peel dust. My own personal favorite peel dust is a blend of equal parts of cornmeal, semolina flour and regular pizza flour. Don’t ask me why I like it—it just works for me. It gives me the confidence necessary to peel the dressed dough into the oven with authority and confidence, knowing that the dough will slide off the peel every time.

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And here’s a little trick to prevent dumping your pizza toppings onto a hot deck while the dough remains firmly affixed to the peel: As you’re taking the dressed dough skin to the oven, give it a little shake to confirm that the dough is not sticking to the peel. If it is, there is no reason to believe that it will miraculously free itself as you peel it into the oven; now is your chance to address the problem by freeing the dough from the peel or, at worst, dumping the pizza and starting over again. This sure beats transferring the mess to your oven stones, where it will continue to plague you until you clean it off, not to mention the smoke and aroma of burning toppings emanating from your oven.

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

Insalata Finocchio e Arancia

See cooking demos by Chef Bruno on PizzaTV.com.

Chef Bruno takes you back to the 17th century with a tried-and-true fennel recipe. In the 17th century, Italian fennel was often served at the end of the meal, sprinkled with salt. This refreshing salad originated in Sicily and is still popular today. Fennel is used for many dishes, and some even enjoy fennel for digestion purposes.

Mangia! You’ll Need: 2 large fennel bulbs 2 sweet oranges 2 scallions, for garnish 4 tbsp. extra-virgin olive oil 2 tbsp. fresh lemon juice

IONS

Salt and pepper, to taste

Directions: Wash the fennel bulbs and remove any brown or stringy outer leaves. Slice the bulbs and stems into thin pieces, and place them in a shallow serving bowl. Peel the oranges with a sharp knife, cutting away the white pith, and slice thinly. Arrange the fennel on a plate, adding juice from the oranges. For the dressing, mix the oil and lemon juice together, and season with salt and pepper. Pour the dressing over the salad, and mix well. Thinly slice the white and green sections of the scallions and sprinkle them over the salad.

EY IN DS

A BE

T HY R NA

santo bruno

Bruno’s New York Brick Oven Pizza general manager Louis Bruno, staff member Anicia Figueroa and chef Mike McPeters enjoy some insalata on the patio.

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. 20

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Pesto, Change-O Incorporate pestos into your menu items for a distinct flavor kick. By Willow Nero As with many Italian foods, pesto emigrated to the States during the postWorld War II period, but while spaghetti and pizza flourished, the traditional basil-based paste proved a late bloomer. However, today pesto boasts a wide fan base that has elevated it to chain eatery menus nationwide, and it’s now available in a variety of flavor combinations, from lemon artichoke to spicy cilantro. Big names in pizza, including Mellow Mushroom (mel lowmushroom.com) and Bertucci’s (bertuccis.com), are serving it up on specialty pies. Will it be the next big hit at your pizzeria?

A Genovese Tradition In Liguria, Italy, the region that includes Genoa, pesto—a blanket term for any mixture made by crushing ingredients together with a mortar and pestle—has been enjoyed for hundreds of years. Basil, garlic and pine nuts grow plentifully in this mountainous region, and combining the three into a sauce with olive oil and Parmesan or Romano cheese provided a convenient way to preserve the vivid herbaceous flavors so they could be enjoyed by seafaring Ligurian men on long journeys. Most Americans think of red or white sauces as being key to traditional Italian cuisine, but in Liguria, pesto is king. “They don’t use tomato sauce— they use pesto,” says Lou DiLisio from Casa DiLisio Products, based in Mount Kisco, New York. “Basically, pesto replaces tomato sauce in the Genoa area.” In the United States, though, pesto had a tough time getting the same star treatment. It first was introduced as an imported product and recipe in the late 1940s and 1950s, but not until the 1970s, when fresh basil became widely available, did it really grow in popularity. Even then, it was somewhat lesser-known. “The only people who really knew pesto were people who traveled to Genoa,” Lou DiLisio says, recalling his business’ early days. “Nobody knew what it was—we had to give it away,” adds the DiLisios’ daughter and business partner, Linda. By the 1990s, pesto became a familiar culinary term. Pesto recipes moved beyond the traditional basil type, soon incorporating cilantro, mint and alternative nuts into their bases. “It’s not only a fad anymore—it’s a standard,” says Lou DiLisio. “It has become a very big item.” Elliot Fiks, a senior partner at Whole in the Wall, a combination restaurant and pesto wholesale operator in Binghamton, New York, had a similar experience; he watched his restaurant evolve toward supplying pesto as the

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Pestos With Panache With so many varieties of pesto on the market, it pays to sample many and be choosy about ingredients. If you’re making your own, keep in mind that, like tomatoes, basil is best in the summer and can lose its flavor in cold weather or for other environmentally related reasons. In Liguria, only the freshest and sweetest basil leaves, plucked from the top of the basil plant, are used to make the signature paste. Of course, in the United States, a true pesto Genovese can be achieved by importing basil or the sauce itself. Companies still claim bragging rights over sweeter basil varieties, pure ingredient lists, perfect grinds, highly concentrated sauces, carefully controlled olive oil and no preservatives. Others take dietary restrictions into consideration and offer products that are vegan, or allergen- or dairy-free. And today, the paste is available in more than the traditional basil varieties, with flavors ranging from Mexican-inspired chipotle to Italian-inspired lemon artichoke and sun-dried tomato. Nancy Wekselbaum, owner of The Gracious Gourmet in Bridgeport, Connecticut, believes that moving beyond basil pesto can lead to exciting territory. “If you ask those who have grown up with Italian cooking, you’ll find many people talk only about basil-based pesto,” she says. “But pesto has really evolved beyond just basil; it can be almost any kind of smooth vegetable product.”

pesto flavors are really great with pizza,” says Fiks. For example, he recommends trying a pie with chipotle pesto, Mexican queso and cilantro. “It’s about using your imagination and being creative—you can do anything with it,” he says. In addition to pepping up pizza with a pesto sauce, pizzerias might try mixing pesto with an equal amount of cream and some wine, then tossing with pasta. Fiks’ restaurant offers two types of pesto pasta on rotation to let customers sample different varieties. Another trend is the introduction of pesto mayonnaise to replace traditional sandwich condiments. Fiks advises mixing a garlic pesto with equal parts mayonnaise to create an aioli, which can pair with many dishes. For customers who might not know what they’re missing, Wekselbaum advises chefs to give out sample cups of pesto mixed with rigatoni or orzo. Another sampling

A Complementary Condiment In Genoa, people put pesto on everything, and the same has become true for restaurants in the United States. As the four teenage girls in a Whole in the Wall video exclaim, “Put it on your pasta, put it on your bread, put it on your chicken, put it on your head!” In a pizzeria setting, using pesto on pizza in place of tomato sauce is an easy way to incorporate the condiment. “Pesto pizza is a really big deal,” says Linda DiLisio. “The combination of chicken, pesto and tomatoes really knocks your socks off.” Paired with the right mix of other toppings (or none at all), pesto can inspire great new pizzas. “Everyone gets hung up on basil, which is traditional, but all 24

option: Crackers and pesto cream cheese (equal parts pesto and cream cheese) are given to customers at Whole in the Wall, in lieu of bread and butter. Other ways in which to use this versatile spread: On crusty bread, pesto forms a great base for bruschetta. Pesto can also dress up salads, or be added to mayonnaise or sturdy cream as a crudités dip; adds flavor when slathered on plain fish or chicken after cooking; and makes a great flavor enhancer for any kind of calzone. You might even look into pairing your pestos with wine, like some wineries Fiks sells to. All of these ideas, backed by sampling efforts, can help jump-start perhaps the best marketing for pesto—word of mouth. “I think the best way to market it is by letting the customers taste it,” Wekselbaum says. “Tasting is believing.” Willow Nero is a freelance writer based in Washington, D.C.

tracy morin

product surged in popularity. “People liked it so much, we were living, eating and breathing pesto!” he laughs.

Garden Tomato Pesto Bean Salad (Provided by The Gracious Gourmet) 1 lb. fresh green beans, halved crosswise and blanched (or frozen and thawed) 1 c. canned kidney beans, drained and rinsed 1 c. canned black beans, drained and rinsed 1 c. canned garbanzo beans, drained and rinsed ½ c. red onion, chopped ½ c. tomato pesto 3 tbsp. red wine vinegar Salt and freshly ground black pepper 2 tbsp. chopped fresh basil Combine beans and red onion in a large serving bowl. Whisk together pesto and vinegar in small bowl; toss with beans. Season generously with salt and pepper. Cover and chill several hours or overnight. Toss with basil and serve. Makes 6 servings.

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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The Perfect Pesto Looking to change up your menu items with the intense flavors of pesto? Try these suppliers: American Roland Food Corp., 800-221-4030, rolandfood.com Armanino Foods of Distinction, 866-553-5611, armaninofoods.com Cargill, 877-376-6250, cargill.com Carla’s Pasta, 860-436-4042, carlaspasta.com Casa DiLisio, 800-247-4199, casadilisio.com The Gracious Gourmet, 860-350-1213, thegraciousgourmet.com Joseph’s Pasta, 888-327-2782, josephsgourmetpasta.com Monterey Gourmet Foods, 800-588-7782, montereygourmetfoods.com Whole in the Wall, 607-722-0006, wholeinthewall.com

Great Pesto Pies Pizzerias across the country are using various pestos to make unique pies. Here are a few examples: Pulino’s (pulinosny.com) in New York offers a memorable combination in its Cavolo Nero pie, topped with black kale, butternut squash, walnut pesto and smoked mozzarella. Pesto pizza with chicken and cheese is a common combination, but at Todo un Poco Bistro (todounpoco bistro.com), a Mexican and Italian restaurant in Elk Grove, California, hearty marinated steak stands in for the typical chicken on the Steak & Pesto pizza. The steak is paired with pesto sauce and cheese, grilled onions and bell peppers, tomatoes and leaves of spinach. At Pauline’s Pizza (paulinespizza.com) in San Francisco, veggies come hand-picked from the restaurant’s two gardens, and the signature Pesto Pizza reflects the focus on fresh flavors—it’s topped with nothing but pesto, made from garlic, basil and pine nuts. Pizza Pie-er (pizzapie-er.com) in Boston prides itself on an array of 11 sauces, four of which are pesto options: cilantro, basil and sun-dried tomato pestos, plus a ground walnut sauce. The Pizza al Noci (walnut pizza) features the walnut sauce on a whole-wheat crust, topped with cheese, mushrooms, spinach and herbs. Pesto tends to pair well with pine nuts or walnuts, which are sometimes included in the sauce itself. Pan y Vino (panyvino.com) in Dunedin, Florida, instead pairs pesto with roasted pistachio bits, fresh mozzarella, onion, rosemary and Pecorino Romano on Papa’s Pistachio “Pizta” Pie. 26

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Smart Swiping For business owners, understanding how to analyze, minimize or avoid credit card fees can save a significant amount of cash. By Andrew Abernathy Like it or not, our nation runs on credit. The statistics pile up: A 2009 survey by the National Small Business Association found that 59% of small business owners use credit cards as a primary source of financing; in 2010, the U.S. Census Bureau projected that 191 million Americans will own debit cards by 2012, and the Federal Reserve Bank of Boston found that the average American household uses 3.5 debit and/or credit cards. The most recent data from the Federal Reserve shows that total U.S. consumer debt was $958 billion at the end of 2009, with 98% of that debt due to credit cards. Unfortunately, this means that unless you’re a cash-and-check-only operation, a percentage of your sales will get caught up in bank interchange and merchant processor fees. However, some operators have found ways to minimize these fees or avoid credit cards altogether—sometimes while raking in additional cash through in-store ATM machines.

Decoding Fees Depending on the nature of your transaction types (i.e., credit or debit, in-store or online), you could pay less than 1% to more than 3% of each sale in fees. To reduce your costs, find a processor that understands how to work with your business December 2011 • pmq.com

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Financial Plans Whether you choose to address credit card fees by utilizing a payment processor or partnering with an ATM provider, you’ll need to search for the right business partner. Consider the following: Credit Card Processors CCBill, 888-736-6474, ccbill.com Heartland Payment Systems, 888-963-3600, heartlandpaymentsystems.com Intuit, 800-860-0496, echo-inc.com Kredit Karte, kreditkarteonline.com Merchant Express, 888-845-9457, merchantexpress.com North American Bancard, 800-226-2273, nabancard.com Payments Gateway, 800-337-3060, paymentsgateway.com Payment Processing, 800-774-6462, paypros.com PNC, 888-562-2300, pnc.com Smart Transaction Systems, 888-494-9760, smart-transactions.com TSYS Merchant Solutions, 800-354-3988, tsysmerchantsolutions.com

ATM ATMGurus, 888-728-6487, atmgurus.com ATM Link, 877-937-9286, atm-link.com ATM Providers, 877-286-7767, atmpros.com ATM USA, 800-550-5087, atmusa.net Bancsource, 800-456-4848, bancsourceinc.com Better ATM Services, 480-296-2033, betteratmservices.com Charity ATM, 707-291-4929, charityatms.com Diebold, 800-999-3600, diebold.com Fairshares, 855-324-7742, fairsharesvending.com StrongPoint Capital, 540-459-1990, strongpoint-capital.com 28

model and can counsel you on better practices. “There are hundreds of interchange categories that merchants could qualify for, depending on the type of card and the environment in which it’s used,” says Linda Grimm, a payment industry consultant in Eureka, California. “Most processors will offer merchants bundled rates.” According to Grimm, there are three major transaction categories that processors offer merchants to make fees easier to understand: qualified, midqualified and nonqualified. Qualified transactions, with the lowest fees and least amount of risk, occur when a customer swipes his card in a store. Midqualified and nonqualified rates occur when a merchant keys in credit card information manually; or if the card is a corporate card, government-issued card or foreign-issued card, or provides rewards to the cardholder. Mid- and nonqualified transaction fees can be 1% or 2% higher than qualified transaction fees. If your business accommodates debit transactions, you should encourage this to qualify for a lower rate with a majority of processors. “You need to communicate with your processor so your account is set up for the majority of your transactions,” Grimm says. “If you take more phone orders than orders at the counter, you can set up your account to accommodate that with programs, such as address verification, that can offer a better rate for each transaction.”

Better Practices With specials, coupons and by-the-slice deals, some of your tickets may be inexpensive. As a result, some operators institute ticket minimums for credit card transactions, to avoid puny profit margins. If a processor charges an amount per transaction in addition to the bank’s interchange fee, small credit card transactions could actually cost the merchant money! David Smith II, owner of Smith’s Pizza Palace Plus (pizzapalaceplus. com) in Emporium, Pennsylvania, maintains a $15 minimum for all credit card transactions. “The credit card companies say you can’t generate profits without taking cards,” Smith says, “but if someone comes and swipes a credit card for one soda, I’m not making any money at all.” Also, get into the habit of settling credit card batches daily, which qualifies merchants for lower fees. Some banks charge batch fees, so sitting on a week’s worth of credit card transactions can exclude many transactions from being processed at the lowest possible rate. For simplicity, many terminals can be programmed by the processor for an auto batch every 24 hours. Mark Stoss, CEO of Kredit Karte in Walnut Creek, California, explains that older transactions are a liability for banks—and thus more expensive for merchants. “You have to batch out every night,” he explains. “If you don’t, the authorization becomes stale. In three days, the customer may not have that money anymore, but the bank is still required to pay you and chase down the money from the customer.”

Cash at Hand The cash-only business model is still viable for some operators who want to avoid processor fees altogether and keep menu costs lower. Jessica and Craig Goodman, husband-and-wife coowners of Goodman’s American Pie in Ludlow, Vermont, accept only cash and checks at their shop. Located near a busy ski resort, Jessica says that in their 11 years of operation, they’ve never

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

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Today’s Phone, Tomorrow’s Wallet The next big trend for in-person payment may be in mobile devices. Google’s new Wallet app, announced in May and released to consumers in September, lets users store credit, debit or gift card information on a microchip inside Android devices to pay at a cash register using near-field communication technology (generally a sensor pad). The venture is a partnership between Google, Citibank, MasterCard, First Data and Sprint wireless. Three other mobile carriers— Verizon, T-Mobile and AT&T—have plans to launch their own version of this technology, called Isis, but little is known about the specifics of the program. Safety features for the Wallet app include a PIN to enter the program, and the microchip is designed to keep information secure should the smartphone be lost or stolen. While not yet a replacement for a traditional wallet, the app provides the opportunity to save money by searching for and downloading coupons and specials and automatically applying them to transactions. “This is really the secret in mobile payments,” Rich Jaroslovsky, Bloomberg’s technology columnist, told National Public Radio in October. “It’s a little more convenient, but that isn’t really what’s going to get people to use it…it’s the possibility of saving money.”

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Rev Your Vending To maximize the profitability of your waiting rooms or even maintain a lower overhead, consider using vending machines for both entertainment and service. As Dan Silverstein, owner of Elite Vending Services in Solon, Ohio, points out, vending machines come in all shapes and sizes and can offer more than just snacks and soda. “For any vending operation, there are a few basic principles,” Silverstein says. “It’s all about traffic. Any machine can make money if it works with the business partner.” Soda machines: Be responsible for less. If you’re starting a pizzeria on a shoestring budget, don’t want to deal with soft drink distributors, or operate a by-the-slice operation or a snack bar, partnering with a soda machine company can be ideal. Soda machines are also ideal for supplying additional products not offered by your distributor. Gumball/toy machines: For family-oriented pizzerias, gumball and toy machines generate a little extra cash and, more importantly, add atmosphere for kids and keep them entertained. Stock your machine with coupons, or offer a free dessert with a specific gumball or toy. Jukeboxes: Let your customers control the tunes and enhance the vibe at your pizzeria. Jukeboxes can be fun for birthday parties and are a must-have if you’re trying to recreate a retro experience. Alternative options: Think outside the box. For example, offering a changing station in restrooms with vending for diapers is a thoughtful gesture for customers with infants.

felt the need for a credit card machine. Their regular group of customers know their policy, and the ATM at the gas station across the street accommodates newcomers. “My husband and I don’t like credit cards—we don’t use them,” Jessica says. “If we started taking credit cards, we’d have to charge more for our product. Cash is simple. We take a gamble with checks but, honestly, if you need a pizza so badly that you’re willing to bounce a check, then you obviously need a pizza.” On the flip side, if you choose to not process cards at your business, an in-store ATM machine can generate revenue for your pizzeria. Wade Zirkle, the owner of StrongPoint Capital in Woodstock, Virginia, says that he’s seen pizzerias bring in revenue this way, without any additional costs. Some ATM partners will make a business buy or lease a machine (contracts vary) but, generally, the merchant and the ATM provider work out a surcharge amount and the merchant’s percentage of the profits. Some pizzerias have even incorporated this into their marketing. “One pizzeria that we work with offers a promotion where they give a free slice of pizza to anyone with an ATM receipt,” Zirkle explains. “The ATM surcharge is $2.95, and the slice of pizza costs the shop only about 60 cents. A lot of people who need cash anyway go there, because why not get a free slice of pizza?” Dennis Van Oostendorp, owner of Oxford, Mississippi, operation 6 ’n Tubbs, bought his own ATM this year when he opened a cash-only location, and the ATM surcharge is only $1.10. “I could make more money off this, but my idea was that it needs to be a benefit to the customer,” he explains. “I need only about 40 transactions per month to cover the operating costs of the machine.” You can also utilize your ATM as a way to give back to community nonprofits, and incorporate this into your marketing. Jesse Seaver, founder of Charity ATM, developed his company as a way for merchants who utilize ATMs to send a portion of surcharge fees to local nonprofits. “We take the traditional ATM business model and donate our part of the surcharge revenue,” Seaver explains. “It’s the default practice of the ATM, so people are donating to nonprofits at every transaction. If the surcharge is $3, more than $1.50 is going to a local charity.” For many businesses, opting out of credit card transactions isn’t practical, but understanding better practices can reduce your monthly payments to your credit card processor. You can also look out for opportunities to minimize fees in different ways, such as reduced prices or free refills for cash customers to shift the numbers favorably for you and the consumer. Andrew Abernathy is PMQ’s associate editor.

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

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Pizza of the Month:

Seafood

Gluten‑Free

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Hold the Gluten Caramelized Onion Pizza Recipe and photo provided by DeIorio’s 1 16” gluten-free pizza crust 5 oz. pizza sauce 4 oz. caramelized onions 6 oz. mozzarella cheese, shredded 4 oz. goat cheese, crumbled 1 tbsp. rosemary, chopped Preheat oven to 450ºF. Ladle the sauce on the pizza crust and spread it to the edges. Top with caramelized onions, chicken, mozzarella, goat cheese and rosemary. Place in the oven and bake for 8 to 10 minutes, or until crust is brown and cheese is bubbly. Makes 1 16” pizza.

Going Without Gluten Try these marketing tips to advertise your celiac-friendly offerings: • Increase awareness about your glutenfree items by providing coupons and gift certificates for them. While many of your regular customers might not be glutenintolerant, they may know someone who is. What would make a more thoughtful gift than treating a friend to your pizza—all while gaining you a new repeat customer? • Social media has been instrumental in creating greater awareness of celiac disease and other food intolerances. Utilize social media platforms—Facebook, Twitter, Groupon, YouTube or Living Social—to let customers know that your pizzeria has great gluten-free menu offerings. • Have some stylish T-shirts printed up with a catchy phrase such as “I’m a Glutenista” or “Hold the Gluten.” Of course, make sure your business name and location are prominently displayed on the back. Have these available for sale in the restaurant, or give them away for special occasions, such as a gift for someone celebrating a glutenfree birthday.

GARLIC JIM’S

6 oz. sliced chicken, precooked

Gluten-free foods are on everybody’s radar these days, but they’re especially big news for pizzeria operators, who handle wheat products on a daily basis. With Apple introducing an iPhone app guide to gluten-free eateries and thousands of restaurants catering to those who suffer from wheat allergies, awareness of gluten-free diets has grown tremendously. The global gluten-free market is set to grow by $1.2 billion over the next five years to reach $4.3 billion by 2015, according to Datamonitor. The U.S. market for gluten-free products is expected to grow by more than $500 million by 2014, making up 53% of the global market. Fortunately, pizza outlets are fast becoming the dining category that has risen to the gluten-free challenge. National and regional pizza chains are actively courting the gluten-free market, and now many restaurants offer complete gluten-free menus; items other than pizza, from salads to hoagies to pasta, are entering the mix to complete a safe gluten-free dining experience. Check out these examples of pizzerias around the country that have met the needs of gluten-intolerant customers: Among other choices, the Appetizer Sampler, Caesar Salad, Pesto Mock Chicken hoagie, Gluten-Free Stuffed Shells and more than a dozen specialty pizzas grace the gluten-free menu at Pizza Lucé (pizzaluce.com), with six locations in Minnesota. At Garlic Jim’s Famous Gourmet Pizza (garlicjims. com), headquartered in Everett, Washington, a separate gluten-free menu hosts a wide variety of pizza favorites, including the spicy Southwestern Chicken, with grilled chicken, black beans, roasted corn, tomatoes, red onions and cheddar cheese atop a zesty chipotle pesto sauce. Uno Chicago Grill (unos.com), headquartered in Boston, began offering gluten-free menu items in 2006, and the menu now consists of 40 gluten-free items, including entrees, sides, desserts and beverages—even gluten-free beer! Specials are available throughout its150 locations when Uno celebrates National Celiac Awareness Day on September 13 each year. At zpizza (zpizza.com), with dozens of locations nationwide, the gluten-free crust is made with rice, tapioca and potato flours, and an optional gluten-free cheese substitute is suitable for someone following a dairy-free or gluten-free/ casein-free diet. Most of the toppings and sauces offered are also gluten-free so that customers can easily create their own combos.

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

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2012 Pizza Industry Census You have the power to affect change within the pizza industry through the simple act of answering the following 46 census survey questions. After compiling reader suggestions from last year’s survey, we’ve integrated fresh, reader-requested questions into the current census, helping to boost the value of this always insightful report. Please visit PMQ.com/ census12 to complete the survey online. You can also tear out or copy the form included here and mail your responses to PMQ, 612 McLarty Rd., Oxford, MS 38655, or fax it to 662-234-0665. All responses must be received no later than February 29, 2012.

1. Which of the following best describes your operation?

r Independent operator r Franchise operator r Chain operator r Manufacturer r Distributor r Future pizza operator r Consultant r Association member r Other: ___________________ 2. What is your current position?

r Owner/partner/CEO r Franchisee r Manager r Chef r Marketing manager r Industry/vendor r Other: ___________________ 3. Where do you go for industry advice (check all that apply)?

r Magazines r Web r Consultant r Books r Food sales rep r Other: ___________________ 4. How often do you use your cell phone to access the Internet?

r More than once daily r Daily r At least once per week 34

Take it, for pizza’s sake!

r At least once per month r Less than once per month r Never 5. Including business and personal use, which of the following social networking sites do you use on a regular basis (check all that apply)?

r Facebook r Twitter r LinkedIn r YouTube r Yelp r Urbanspoon r Where r FohBoh r Google Buzz r Other: ___________________ 6. On which topics would you like to see more coverage by PMQ (choose your top three)?

r Food r Marketing r Operations r Management r Equipment r Pizzeria profiles r Finance r Trends r Other: ___________________ 7. What type of location do you own?

r Stand-alone r Inside a shopping center r In a strip mall r C-store r Other: ___________________

NOTE: If you work in the restaurant industry but don’t operate a restaurant, please answer only questions 1-6.

8. How would you describe the area your store is located in?

r Small town r Medium-size town r Large city 9. How long has your pizzeria been open?

r Haven’t opened yet r Less than 5 years r 5-10 years r 10-15 years r 15-25 years r 25-35 years r 35-50 years r More than 50 years 10. How many units do you own?

r 1 unit r 2-3 units r 4-10 units r 11-20 units r More than 20 units r More than 50 units 11. Who are your primary customers (check one)?

r College students r Teens r Families r Professionals r Seniors r Other: ___________________

WIN 100 Pounds of Pepperoni! A fully completed survey qualifies you to enter a drawing to win 100 pounds of pepperoni. Completing the survey and including your email address guarantees your entry.

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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12. How many competitors do you have in your immediate area?

r Less than 5 r 5-10 r 10-15 r More than 15 13. During which daypart(s) is/ are your operation(s) open (check all that apply)?

r Breakfast r Lunch r Dinner r Late night r 24/7 r No growth r Other: ___________________

r Take and bake ____% r Delivery ____% r Catering ____% r Buffet ____% 18. Which segment of your sales, as reported above, has seen the most growth during the last year?

r Dine-in r Takeout r Take and bake r Delivery r Catering r Buffet r None 19. What method do you use to track your food costs?

14. During which daypart have you seen the most growth during the past year?

r Manually track r Use stand-alone food

r Breakfast r Lunch r Dinner r Late night r 24/7 r No growth r Other: ___________________

r Use a program within my

15. In what area have you seen the highest increase in sales at your pizzeria?

r Gourmet toppings r Healthy options r Sandwiches r Appetizers r Salads r Pasta r Sodas r Other nonalcoholic beverages r Alcohol r Other:____________________ r No increase 16. In general, are your sales increasing, decreasing or about the same compared to last year?

r Increasing r Decreasing r Same 17. Approximately, what are your sales percentage breakdowns?

r Dine-in ____% r Takeout ____%

costing software POS system

r Compare monthly profit and loss statements

r Other: __________________ r I don’t track my food costs 20. How many food suppliers do you use on a regular basis?

r 1 r 2-3 r 4-6 r 7-9 r More than 9 If you use multiple suppliers, what is the main reason you do so? ___________________________ ___________________________ 21. Do you have a POS system?

r No r Planning to get one r Yes r If yes, which system do you use?

23. What is your most popular crust style?

r Hand-tossed r Deep-dish r Thin r Other: ___________________ 24. Do you offer alternative crusts?

r Gluten-free r Whole-wheat r Low-carb r Other: ___________________ r Don’t offer 25. Do you sell pizza by the slice?

r Yes r No 26. Which of the following nonpizza items do you offer on your menu (check all that apply)?

r Wings r Sandwiches r Pasta r Salads r Dessert r None 27. What percentage of your ingredients are obtained from local farmers/producers?

r None r 1%-10% r 11%-20% r 21%-30% r 31%-40% r More than 40% 28. What type of oven do you use?

r Conveyor r Deck r Wood-fired r Coal-fired r Other: ___________________

___________________________

29. How much do you charge for delivery?

22. Do you receive orders through the Internet?

r $.25- $.50 r $.50- $1.00 r $1.00- $1.50 r $1.50- $2.00 r More than $2.00 r No charge r Don’t offer delivery

r No r Not now, but will in the next 6-12 months

r Yes (What percentage of your sales comes from the Internet?)______

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30. How many employees do you have per store?

r Less than 5 r 5-15 r 15-25 r 25-35 r 35-45 r 45-55 r More than 55 31. What is your average hourly pay rate for the following position:

r Other: ___________________

40. Do you use door hangers?

35. What form of cheese do you purchase?

r Never r Occasionally r Frequently

r Block r Diced r Shredded r Sliced r We make our own r Other: ___________________ 36. What types of cheese do you use (check all that apply)?

r Manager__________________ r Assistant manager__________ r Pizza maker_______________ r Delivery driver_____________ r Decline to answer

r Mozzarella r Provolone r Cheddar r Romano r Parmesan r Other: ___________________

32. About your dough:

37. How do you serve soda (check all that apply)?

r Make our own r Use preformed crusts r Buy frozen dough r Fresh dough balls are delivered to our store r Subcontract r Other: ___________________

r Fountain r Plastic bottles r Glass bottles r Cans r Other: ___________________

33. Which method do you use to form dough in your store(s)?

38. Do you serve alcohol (check all that apply)?

r Formed by hand r Sheeter r Dough press r Other: ___________________ r Not applicable

r Beer r Wine r Full-service bar r None

34. About your sauce:

39. What is your philosophy regarding the use of coupons?

r Make our own r Use canned sauce r Add ingredients to canned sauce

r Never use them r Hooked on using coupons r Use them once in a while

Thank you for participating in the 2012 PMQ Pizza Industry Census. To enter a drawing for 100 pounds of pepperoni, please complete the following information. A winner will be selected at random from all completed surveys. Name ________________________________________________ Pizzeria________________________________________________ City/State _____________________________________________ Phone_________________________________________________ Email _________________________________________________ Would you like to start/renew your free subscription to PMQ Pizza Magazine? r Yes r No 36

41. Do you use box toppers?

r Never r Occasionally r Frequently 42. Do you use e-mail marketing?

r Yes r No r Not now, but will in the next 6-12 months 43. In how many charity/fundraiser events did your pizzeria participate this past year?

r 1-5 r 5-10 r More than 10 r None 44. What percentage of your budget is spent on advertising?

lot ar ad An

So dec hig Ser tim

r Less than 2% r 2%-5% r 6%-7% r 8%-10% r More than 10% r We don’t advertise 45. What marketing promotion in the past 12 months yielded the most dramatic results for you? ___________________________ ___________________________ ___________________________ 46. What are the average yearly sales at each of your stores?

r Less than $250,000 r $250,000-$500,000 r $500,000-$750,000 r $750,000-$1 million r $1 million-$2 million r More than $2 million r More than $5 million r Decline to answer

…o of Me rig reta

So WO the mo doo and

M M

If you have any questions you’d like to suggest for our next survey, please submit them here: ___________________________ ___________________________ ___________________________

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Yo “ne one Re as han to i Yo

Bo dis pro pro can inc

Social Marketing? Frankly, I don’t get it. And you probably don’t either. But my smart young staff does. And I GUARANTEE they will personally

Get your Pizzeria customers to spend more money with today’s HOTTEST Social Marketing Tools! I’m talking about Facebook, Twitter, YouTube, Google, Yelp, Foursquare, and many others. This is a new generation of powerful, interactive marketing that lets even the smallest businesses aggressively compete with the big boys. And now YOU can get in on the action to reach thousands of local customers every day on a shoestring budget to SELL MORE PIZZA and MAKE MORE MONEY!

By Jay Siff, CEO, Moving Targets

used to run a retail business. So I know a lot about retailing and a lot about how to successfully market a retail business. But I don’t know a darned thing about Social Media. And I’ll bet you don’t either.

So you might be wondering why I’ve decided to start offering a low-cost, but highly effective Social Media Marketing Service. Actually, I resisted it for a long time, but… …one day a few of the younger members of my staff told me I was nuts. “Social Media is HOT,” they said. “And if you do it right, it can work like gangbusters for local retail businesses like Pizza Shops.” So I agreed to test it, and to my surprise it WORKED! Our clients are reporting that they’re seeing more new customers and more repeat customers walk through their door. And yes, they’re selling more pizza and making more money.

My Loyal Rewards® Social Media Marketing Service is like putting your networking on steroids! You and I grew up with old-fashioned “networking,” creating relationships one person at a time. Think of my Loyal Rewards Social Media Marketing Service as “networking on steroids.” Instead of handing out business cards, you get people to interact with you on Facebook, Twitter, YouTube, and other online social accounts. Bond with customers, send special discounts and offers, announce new products or services, invite people to promotional events, and more. You can boost your sales and dramatically increase loyalty on a shoestring budget!

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Real people from our team of Social Marketing Masterminds will manage your account!

Moving Targets® New-Resident Direct Mail Service – Turn new neighbors into loyal customers with personalized letters and gift certificates! Birthday Connections® Neighborhood Direct Mail Service – Convert neighbors to buyers with a birthday greeting and gift for their special day! Loyal Rewards Customer Email Service – Transform casual customers into frequent buyers with irresistible email offers! Loyal Rewards Text Club – Create same day demand for your products and services with instant text messages! Whatever promotional service you prefer, I GUARANTEE it will work better and faster than anything you’ve ever tried.

Call NOW for your

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including an illustrated 16-page brochure and actual samples.

Other services charge you a fortune and then do little more than set up a few random online accounts and forget about them. Or they use automation to mechanically post messages. They get away with it because they figure you won’t know the difference. Shame on them.

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We believe in the personal touch and assign an expert, a REAL PERSON, to personally handle all your promotions. And we charge

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ACCREDITED BUSINESS

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SEC Slices

College and pizza go hand in hand. Tour four SEC cities to find out what attracts these students to their favorite pizzerias. 38

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

c5 SEC pizza dec 11.indd 38

By Lee Eric Smith No one knows exactly when or where it happened, but one Saturday afternoon many years ago, a group of college football fans got hungry while watching their favorite team play. Then they ordered pizza, and a college football tradition was born. We recently drove PMQ’s PizzaTV van through Georgia, Tennessee and Kentucky to find out where Southeastern Conference football fans like to go for pizza. And while the towns and styles of pizza were different, two Go behind the things were constant: fans love their scenes at teams, and they love their pizza! PizzaTV.com.

TV 11/14/11 3:48:30 PM

City: Athens, GA Team: Georgia Bulldogs Pizzeria: Mellow Mushroom (mellowmushroom.com) Biggest Draw: Bulldog Buddha and sports bar atmosphere

If college football is a religion, then there’s an obvious reason why Bulldog fans come to Mellow Mushroom. In fact, you see it as soon as you open the front door: the bulldog Buddha. Standing about 5’ high, the rounded belly of the statue resembles a Buddha— until you notice those droopy cheeks and the University of Georgia logo hanging from a chain. Georgia alumnus Marc Weinstein, who co-founded Mellow Mushroom in the 1970s and is now chairman of the board, gave the statue to Vincent Landis, who bought the Athens franchise in 2007. “Right there when you walk in, you see that Buddha!” says manager James Hart. “People rub it, touch it, pet it, want to take pictures with it. It’s a good luck charm—not just for fans, but for everybody.” Mellow Mushroom gets a steady stream of traffic during the week, but the most action arrives on weekends, Hart says. “College kids tend to stick to their studies during the week, but on weekends it’s time to let loose and forget about school for two days.” That’s particularly true on home game weekends; the restaurant opens an hour early and closes as much as two hours later than usual to accommodate the demand. The most popular pies tend to be the Mighty Meaty and the House Special. “There are so many people, and they’re having such a great time,” Landis says. “It’s a football atmosphere, almost like being at the game. We have a lot of TVs, so there’s nowhere in this place where you can’t see the game if you want to.”

December 2011 • pmq.com

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City: Knoxville, TN Team: Tennessee Volunteers Pizzeria: Pizza Palace (visitpizzapalace.com) Biggest Draw: Location and legacy

For many Vols fans, going to football games is a tradition that goes back generations. And with Pizza Palace recently celebrating 50 years in business, picking up a pie for the game is as much a tradition as the game itself. During the 1950s, brothers Al, Gus and Arthur Peroulas emigrated to Knoxville from Greece, bringing with them family recipes—including some for pizza—and in 1961, they acquired a former drive-in restaurant. The restaurant is now run by Arthur’s son, Charlie Peroulas, who grew up in the restaurant. “We were one of the first pizzerias in Knoxville, and to this day, a lot of people tell me that the first pizza they ever had was from Pizza Palace,” says Charlie. With that kind of history, Charlie Peroulas admits he doesn’t spend much on marketing, and allows word of mouth to work for the business. “We have a very loyal local clientele,” he said. “We don’t directly market to UT students, but we work hard to be consistent and put out a great product, and word spreads.” In 2007, word spread all the way to the Food Network’s viewers when Pizza Palace was featured on the second episode of Diners, Drive-ins and Dives with Guy Fieri. “That’s been great for business. People still come in saying they saw us on TV,” says Charlie. The Super, which features all of the pizzeria’s ingredients, is the Palace’s most popular pie. “We don’t do all of the fancy ingredients; our menu hasn’t changed in 50 years,” says Charlie. “I’ve got a menu from when we opened in 1961, and it looks exactly the same.” And while Pizza Palace does fairly consistent business, when the Vols win, Pizza Palace also wins. “Knoxville loves football, and losing is definitely bad for business,” he chuckles. “People get so fired up over a loss that they just stay home, and they don’t order pizza. On the other hand, winning seasons are great for us. Pizza has become such a part of American comfort food that football and pizza go hand in hand.”

Charlie Pe

roulas no

w runs th

e historic

pizzeria.

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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City: Nashville, TN Team: Vanderbilt Commodores Pizzeria: Pie in the Sky Pizza (pieintheskypizza.com) Biggest Draw: Location and sports bar atmosphere

New York-style pizza is known for its big, foldable slices. Chicago is famous for deep-dish pies. And if employees at Pie in the Sky refer to a “Nashvillestyle” pizza, they might be referring to when they first started rolling pizza dough in cornmeal. “It gives it that unique texture,” says manager Beckah Pauli. “It’s Nashville, it’s the South, and we love cornbread. And just like there was one pizza place in Chicago that basically invented deep-dish pizza, we want to do the same thing with Nashville-style pizza. That’s what our owners are going for.” Pie in the Sky straddles the fence between traditional and gourmet pizzas. One of the most popular pies is the Happy Family, featuring pepperoni, Italian sausage, mushrooms, red onion and green peppers. But the pizzeria also boasts a bestselling gourmet-style pie, the Baja Chicken: chicken breast, corn, avocado and sharp cheddar, topped off after baking with a chipotle ranch dressing and fried onion strips. But regardless of the toppings combo, all of the pizzas are made from scratch. “We are totally into fresh,” Pauli says. “We make our own dough here, and our own sauce. We cut our tomatoes here. We shred our own cheese. Everything is done here.” The pizzeria’s signature pie is the Pie in the Sky, a 12-topping “majestic mountain of pizza” that features two layers of sauce and three layers of cheese. “It’s a massive pizza; it’s got almost everything we offer on it,” laughs Lacey Montgomery, a store manager. “We want to try to get the Man v. Food guy to take a crack at a medium.” Of Pie in the Sky’s three locations in Nashville, the Midtown store, minutes away from the Vanderbilt campus, is the place to be on game day. “Of all of our stores, this one definitely has more of a bar atmosphere,” says Montgomery. “You’ve got the jerseys and the yelling. You have to cater to your demographic. When you have tons of students, tons of nightlife, you have to cater to the school. It works pretty well for us.”

December 2011 • pmq.com

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City: Lexington, KY Team: Kentucky Wildcats Pizzeria: Mad Mushroom (madmushroom.com) Biggest Draw: Late hours and giveaways

If there were a checklist called “How to Run a Successful Pizzeria in a College Town,” Mad Mushroom could check off pretty much everything. Location? Mad Mushroom is literally across the street from the University of Kentucky (UK). Late hours? Weekdays, the store closes at 2 a.m.; on weekends, it’s open until 3 a.m. Catchy phone number for pickup and delivery? 25-2FAST. “On weekends, we do about 80% of our business between midnight and 3 a.m.,” says Chris Haynes, an employee at the UK store. “We’re focused on a quality, inexpensive, fast product. You order it, and we’ll get it to you.” Kinsey Henderson, who co-owns another Mad Mushroom in Lexington, says that holding great promotions is key to success in a college town. The restaurant offers daily specials at wallet-friendly prices, featuring a 14” cheese pizza for $4.99 for Monday Madness, and a 20” one-topping pie on Super Thursday. The pizzeria also gives away free cheese sticks each semester. Judging from the 1,300 served in the fall 2011 semester, this tactic works pretty well. “It gets them in the door, gets them to taste our product, and gets them excited to come back and try Mad Mushroom,” Henderson says. “I was a college kid, and free was the way to go. If you ever got anything free, you were happy and you noticed.” But around here, while football is a welcome diversion, the Kentucky Wildcats are better known for hoops, and basketball is the dominant sport in town. “Basketball season is a bit busier than football season, but they’re both good for us,” Haynes says. “They love the football, but this is a basketball town— always has been, always will be.”

Lee Eric Smith is a correspondent for PMQ Pizza Magazine and owner of Fluid Media Group (fluidmediagroup.com). 42

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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RUSSO’S NEW YORK PIZZERIA

On Display Operators share how they’ve made food displays work for them—and how other pizzeria owners can do the same. By Tracy Morin VILLA FRESH ITALIAN KITCHEN

“Seeing is believing” might be a cliché, but the phrase still rings true when it comes to showcasing the food on your menu. By putting items such as desserts, specialty pizzas and pastas on display where customers can see them when they walk in the door (or even in your front window for passersby), you can whet appetites and upsell items to increase the average ticket at your pizzeria. “Customers eat with their eyes,” notes Anthony Russo, owner of Russo’s Coal Fired Italian Kitchen and Russo’s New York Pizzeria (russorestaurants.com), based in Houston. “They love to see the food we 44

offer!” We spoke to operators to find out how they’ve made food displays work for them—and what advice they can share with other operators on how to make this tactic a success.

Great Ideas If you’re wondering which of your food items to display, it’s best to consider your business model and your customers. Michele Coen Racanelli, owner of Onesto Pizza and Trattoria (onestopizza.com) in St. Louis, displays desserts, meats and cheeses for antipasti plates, seasonal pickled items, wines, and mason jars of

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Just in Case Looking for food display equipment? Try these suppliers: AAA Commercial Products, 216-896-9568, aaacommercialproducts.com Bravo Systems International, 800-333-2728, bravo-systems.com Central Restaurant Products, 800-215-9293, centralrestaurant.com Display Case Company, 800-774-7151, displaycasecorp.com Doyon Equipment, 800-463-4273, doyon.qc.ca EuroTec Equipment, 800-626-5027, eurotecequipment.com Global Restaurant Equipment and Supplies, 800-930-1997, globalrestaurantequip.com Hardt Oven, 888-848-4408, hardt.ca Hatco, 800-558-0607, hatcocorp.com Lowe Refrigeration, 770-461-9001, loweusa.com Master-Bilt, 800-647-1284, master-bilt.com Nemco Food Equipment, 800-782-6761, nemcofoodequip.com Oscartielle, 800-672-2784, otl-usa.com Silver King, 800-328-3329, silverking.com Star Manufacturing International, 800-264-7827, star-mfg.com True Manufacturing Company, 800-325-6152, truemfg.com ONESTO PIZZA AND TRATTORIA

the pizzeria’s own sauces that are for sale. “Our restaurant often has a one- to one-and-a-half-hour wait on weekends, so displaying our food shows customers the flavors and variety of what we offer,” she explains. “The hostess and the counterperson can also talk to people waiting, and answer any questions they might have about the food they see.” If your pizzeria frequently has a wait for dine-in, or if customers often wait for togo orders inside your pizzeria, it’s wise to take advantage of this captive audience by putting some of your most unique or visually appealing foods on display and having your staff engage customers in a conversation about the menu. In some instances, this experience can guide an entire order—such as when a customer sees a particularly mouthwatering dessert up front and decides to save room for it while eating his main course. At Villa Fresh Italian Kitchen (vil lapizza.com), which has hundreds of locations (many in competitive food court settings), a wide range of displayed menu items draws customers. “We display all of our freshly prepared food on hot tables or steam tables, or in cold wells, to keep products at the ideal temperature and to fully showcase them, so our guests see firsthand the variety of our items,” says Paula Doyle, vice president of marketing for Villa Enterprises, headquartered in Morristown, New Jersey. “Displaying our products helps contribute to appetite appeal and impulse purchases in our high-traffic locations; it’s a lot more appealing to see what you’re ordering rather than just reading a name off a menu board.” Accordingly, Villa displays pizzas (Neapolitan, Sicilian and stuffed styles), pastas, chicken entrees, sides and salads to tempt an assortment of tastes. Russo, on the other hand, devotes his displays to those items that aren’t on the menu: Up to eight specials are showcased, including entrees, pastas and salads, during lunch hours only. Because the specials change weekly and offer a seasonal focus, customers are more apt to return to see what’s cooking on any given day. “Keeping our displays fresh and new definitely helps our sales,” says Russo. “Instead of a customer coming in every two to three months, he can return frequently to see our specials—we might display our eggplant rollatini one

December 2011 • pmq.com

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week, then seafood cannelloni the next.” To educate customers about these offthe-menu items, he places a card with the name of the dish right next to each display, which also helps with sales for customers who come in for to-go orders. “We display right next to the register so the customer can see everything, and the displays help the staff doing counter service,” he says. “Not only does the food look beautiful on the counter, but it helps educate our customers about the many items we offer.”

Coen Racanelli has found yet another perk of her food displays—they’ve revved up her catering business. “When we display our food items, we’ll have catering cards and menus right near them, because our displays give customers an idea of how we’d set up for a catering event,” she explains. “Thanks to this tactic, we go through 25 catering cards every week, and catering now makes up one-fifth of our annual sales.” The catering business, in return, helps Coen Racanelli with Onesto’s displays: If there’s some leftover

tapenade or hummus from a batch prepared for a catering order, she’ll display it in front so waiting customers can try the food firsthand. Similarly, when customers see cheeses on display in the case, they’ll often ask for a sample to try, and once seated will order one of Onesto’s cheese flights. Therefore, pizzeria owners might consider incorporating sampling efforts along with their displays—once customers try a bite of that specialty pizza or pasta, they’ll be more likely to request it on this or their next visit!

Avoiding the Pitfalls Displaying food can be a great way to get customers excited about your menu items, but they can also turn off customers if certain requirements aren’t met. Take these operator tips into consideration for any food displays you set up in your pizzeria: Presentation is everything. Your dishes on display should be designed and presented to wow your customers. “Pick attractive, colorful dishes, like chicken in pesto sauce,” suggests Russo. “You don’t want to put out your spaghetti and meatballs or baked ziti—they’re not as colorful, and everyone already knows what they look like!” Russo also suggests using the freshest produce, and avoiding lackluster-looking items such as canned vegetables. Educate staff. Coen Racanelli notes the importance of staff being familiar with every item on display so they can answer customers’ questions and engage in upselling (even better, make sure that staff members working near food displays have actually tried the food, so they can give heartier recommendations). However, even when staff is at its busiest, you can still educate about your items; Coen Racanelli suggests putting up name cards or small signs to let people know what each item is. Consider maintenance needs. If your food on display isn’t consistently looking as fresh and delicious as it’ll appear when it emerges from the kitchen, what’s the point? Make sure that food’s appearance is maintained for as long as those items are displayed. “Ensuring the product continues to look good after it comes out of the oven, or as the product is depleted when purchased, are issues our employees and managers are constantly 46

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

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ONESTO pizza and trattoria

considering,” says Doyle. “Our managers also act as our in-store visual merchandisers, constantly checking to make sure our displayed product is at its visual best to tempt the palates of hungry guests!” Hence, you may want to assign a certain member of staff to ensure that food is kept fresh-looking at all times. Choose the right display. Before you begin to display food in your pizzeria, you’ll need to invest in the best display case(s) to fit your needs. For example, if you’re displaying cheesecake and put it in a large case with other foods, the flavors might mix and make your dessert taste less than its best (for this reason, Coen Racanelli suggests putting only one or two slices on display instead of the entire cake). “Cases are not cheap, so think about what you’ll put in there and what’s feasible to display; ask yourself if you can keep up with it and keep everything looking fresh, before you make the investment,” she advises. “But when the display looks clean and the food is fresh, it’s a great place to showcase what you can do.”

Tracy Morin is PMQ’s managing editor.

800-649-7612 www.livewelleatpizza.com December 2011 • pmq.com

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Extreme Pizza Takes the PIE After recruiting readers to vote for their favorite 2011 nominee, a PIE recipient has been chosen. By Liz Barrett For the first time ever, in the October 2011 issue, PMQ invited readers to help decide the winner of the 2011 Pizza Industry Enterprise (PIE) Award. The race had boiled down to Extreme Pizza (extremepizza.com) and Stevi B’s Pizza, The Ultimate Pizza Buffet (stevibs.com), with us at the PMQ offices up in arms over who should be chosen; both companies were well-deserving of the honor and have definitely earned their stripes in the industry. We decided to open the polls to our readers, allowing voting via text and online survey, and more than 1,000 votes were cast, with Extreme Pizza garnering a majority of the votes. “You’ve made my day…possibly my year!” exclaimed Extreme Pizza founder Todd Parent when he heard news of the win. Parent explains that Extreme used its normal channels of branding and communication to focus on the PIE Award during the weeks when voting was possible. “We made it a point to get the message out there that this was meaningful and important to us,” he says. “I think allowing readers to vote got that social communication going. We posted the voting link on our Facebook page and tweeted about it once or twice a week. Inside the store, we placed a notice on our counter soliciting votes and created a unique QR code, which we added to various pieces of marketing collateral. We even mentioned it in one of our email campaigns.” And just as voters were comparing Extreme Pizza and Stevi B’s in order to make an educated decision, we asked Parent how he feels Extreme Pizza stacks up against Stevi B’s in a side-by-side comparison. “My congratulations go out to Stevi B’s and its whole team, because I think just to be recognized and profiled as finalists was a win for us both. I haven’t tried the Stevi B’s brand, so it wouldn’t be fair for me to say that our product is better or our concept is so much more unique,” says Parent. “But I’ve always stood by our product, our brand and our team. Everyone at every level has made our company unique and successful in their own way.” Parent says winning the 2011 PIE Award offers reinforcement for everything the company is doing right. “Even with our previous successes and accolades, this win shows that the sky is still the limit, and there’s so much more we can accomplish despite any rocky roads or challenges that might come up in day-to-day operations,” says Parent. “There’s so much more that our small-but-growing company can accomplish, so my hat’s off to the Extreme team.”

Todd Parent, founder of Extreme Pizza, enacted social media efforts to help take home this year’s PIE Award.

Liz Barrett is PMQ’s editor-in-chief. 48

PMQ Pizza Magazine – The Pizza Industry’s Business Magazine

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From all of us at PMQ

Seasonings Greetings

Pizza on Earth Because the friends we serve is th hip of those e foundation of our succe ss, itâ&#x20AC;&#x2122;s a plea sure during this h oliday seaso n to say, thank you, and wish you a New Year f illed with happiness an d success!

Holiday ad dec 11.indd 50

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and the following advertisers who say, thank you!

Give your pizzeria the winning Edge!

Holiday ad dec 11.indd 51

11/15/11 8:54:30 AM

The Pizza Pages is an online business directory that is available year-round at ThePizzaPages.com. Once per year, we gather up a sampling from the online guide and present it to you here. Let this serve as a handy guide when you’re searching for anything from staff uniforms to equipment to food distributors. And, when this copy isn’t nearby, you can find a full listing of thousands of searchable suppliers online.

The Pizza Pages 2012 The Business Directory for the Pizza Industry

APPAREL Campus Collection Chef Ala Mode Double M Productions Happy Chef Uniforms Image First Regali Gifts APPETIZERS Advance Food Company Anchor Bar Foods Brakebush Brothers, Inc. Bunge Foods North America Cluck U Chicken ConAgra Lamb Weston Drayton Foods, LLC J.R. Simplot La Nova Wings McCain Foods ASSOCIATIONS American Amusement Machine Assoc. American Lamb Board National Honey Board National Onion Association National Steak and Poultry ATM Automated ATM Financial Payment Alliance Intl. BACON Burke Liguria Foods Tyson BEVERAGE EQUIPMENT Chart, Inc. - MVE Beverage Precision Pours, Inc. 52

campuscollection.net chef-alamode.com doublemproductions.net happychefuniforms.com myimagefirst.com regaligifts.com

Tuscaloosa, AL Ft. Myers, FL Stroudsburg, PA Butler, NJ New Castle, DE Long Branch, NJ

800-289-8744 888-804-3375 866-476-8001 800-347-0288 800-345-7520 732-299-6955

advf.com anchorbar.com brakebush.com bungenorthamerica.com cluckuchicken.com lambweston.com draytonfood.com simplotfoods.com lanova.com mccainusa.com

Oklahoma City, OK Buffalo, NY Westfield, WI St. Louis, MO Laurel, MD Eagle, ID Fargo, ND Boise, ID Buffalo, NY Lisle, IL

405-775-8600 866-248-9623 800-933-2121 314-292-2000 301-604-2535 800-766-7783 701-277-9947 800-572-7783 800-6-LANOVA 800-938-7799

coin-op.org americanlamb.com honey.com onions-usa.org nationalsteak.com

Elk Grove, IL Denver, CO Firestone, CO Greeley, CO Owasso, OK

847-290-9088 866-327-5262 303-776-2337 970-353-5895 918-274-8787

atmconnection.com paymentallianceintl.com

Chandler, AZ Jackson, MS

800-851-4751 800-523-2104

burkecorp.com/pm liguriafood.com tyson.com

Nevada, IA Humboldt, IA Springdale, AR

800-654-1152 800-765-1452 800-248-9766

chart-ind.com

New Prague, MN Plymouth, MN

800-247-4446 763-694-9291

precisionpours.com

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Find more listings online at ThePizzaPages.com. BEVERAGES Carmi Flavor & Fragrance Chilly Willee National, Inc. Coca-Cola Giraffe Food & Beverage PepsiCo Foodservice/Frito-Lay BREAD Cellone Bakery Chebe Bread Costanzo’s Bakery, Inc. Damascus Bakery, Inc. BUSINESS CONSULTING Business Link Chef Santo Bruno Correll Concepts Genova & Sons Greg Rapp, Menu Consultant McGrow Consulting BUSINESS SERVICES BCS, Inc. Capital for Merchants CheckCrafters.com Chinese Pizza Market Consulting Computer Payroll Services Net-Works, Inc. Rasmussen Tax Group Timeforge CASH REGISTERS MMF Cash Drawer CATERING EQUIPMENT Skorr Products CATERING VEHICLES Hot Shot Delivery Systems Mobile Advantage (a division of Amtech Corp.) CHECK COLLECTION Check Assist, Inc. Check Plus Payliance CHEESE A & M Cheese Bacio BelGioioso Cheese, Inc. California Milk Advisory Board Castle Cheese, Inc. Cheese Merchants of America Churny Company - Kraft Dairy Farmers of America F&A Dairy Products Grande Cheese Great Lakes Cheese Klondike Cheese Lactalis Foodservice - Sorrento Cheese

carmiflavors.com chillywillee.com coca-cola.com giraffebeverages.com pepsi.com

Commerce, CA Orange Park, FL Atlanta, GA Mississauga, ON Purchase, NY

800-421-9647 904-213-8570 800-438-2653 905-678-2783 914-253-2000

cellonebakery.com chebe.com costanzosbakery.com damascusbakery.com

Pittsburgh, PA Spirit Lake, IA Cheektowaga, NY Brooklyn, NY

800-334-8438 800-217-9510 716-656-9093 800-367-7482

businesslinkinc.com pmq.com/bruno correllconcepts.com No website menutechnologies.net mcgrow.com

Los Angeles, CA Tampa, FL Canton, MI West Nyack, NY Palm Springs, CA Hingham, MA

888-546-5121 813-230-8108 734-455-5830 845-548-1288 760-323-4848 800-358-8011

businesscreditsolutions.info capitalformerchants.com business.checksunlimited.com i-pizza.cn computerpayroll.com networks-inc.com rasmussentaxgroup.com timeforge.com

Hinsdale, IL Bloomfield Hills, MI Colorado Springs, CO Beijing, China Bridgeport, CT Windsor Heights, IA Conway, AR Lubbock, TX

630-920-2790 877-898-2079 888-404-5245 662-234-5481 203-367-7734 515-221-1290 501-358-4292 866-684-7191

mmfcashdrawer.com

Wheeling, IL

800-769-1954

skorrproducts.com

Paterson, NJ

800-538-2163

hotshotdeliverysystems.com mobileadvantage.com

Bloomingdale, IL Wapato, WA

800-468-7478 800-348-3422

runningdollar.com checkplusonline.com payliance.com

Pensacola, FL Burlington, NC Columbus, OH

888-436-5101 866-846-7928 800-634-4484

amcheese.com baciocheese.com belgioioso.com realcaliforniamilk.com castlecheeseinc.com cheesemerchants.com kraftfoodservice.com dfamilk.com fadairy.com grande.com greatlakescheese.com klondikecheese.com sorrentocheese.com

Toledo, OH Denver, CO Greenbay, WI S. San Francisco, CA Slippery Rock, PA Carol Stream, IL Glenview, IL Kansas City, MO Las Cruces, NM Brownsville, WI Hiram, OH Monroe, WI Buffalo, NY

419-476-8369 855-222-4685 920-863-2123 650-871-6455 800-252-4373 630-221-0580 847-646-2000 888-332-6455 800-657-8582 800-8-GRANDE 440-834-2500 608-325-3021 716-823-6262

December 2011 • pmq.com

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Land O’Lakes, Inc. Leprino Foods Company Lisanti/LFI, Inc. Losurdo Foods Galbani Fresh Mozzarella Pacific Cheese Polly-O Ranieri Cheese Corp. Saputo (International Division) Saputo USA, Inc. Sorrento Cheese Co., Inc. Wiscon Corp./Caputo Cheese Wisconsin Milk Marketing Board, Inc. CHEESE - VEGAN Daiya Foods Galaxy Foods Naked Earth, Inc. CHICKEN AllergyFree Foods Foster Farms La Nova Wings Pilgrim’s Pride Tyson CLEANING PRODUCTS Ecolab KAFKO International Ltd. Proteam Par-Way Tryson Company COFFEE High Point Coffee CONDIMENTS Cattleman’s BBQ Sauce Frank’s Red Hot Red Gold Southwest Specialty Food, Inc. Tabasco Brand Products Texas Pete/TW Garner Food Co. COSTUMES BuyCostumes.com Characters Unlimited Signs & Shapes CREDIT CARD PROCESSING First Data Heartland Payment Systems North American Bancard Smart Transaction Systems CRUSTS Baker’s Quality Pizza Crusts, Inc. Mountain Harvest Pizza Crust TNT Crust Sara Lee DECOR Candle Lamp Company Character Company 54

landolakesfoodservice.com leprinofoods.com No website losurdofoods.com lactalisfs.com pacificcheese.com kraft.com ranieriitalianfood.us saputo.com saputousafoodservice.com sorrentocheese.com wisconcorp.com wmmb.org

Arden Hills, MN Denver, CO Fairfield, NJ Hackensack, NJ Buffalo, NY Hayward, CA Westfield, MA Brooklyn, NY St.-Leonard, QC Lincolnshire, IL Buffalo, NY Melrose Park, IL Madison, WI

800-328-9610 800-537-7466 973-882-0550 201-343-6680 877-522-8254 510-784-8800 847-646-2000 718-599-0665 514-328-3366 800-824-3373 800-828-7031 708-450-0469 608-836-8820

daiyafoods.com galaxyfoods.com meetthebulldog.com

Vancouver, BC North Kingstown, RI Katonah, NY

604-569-0530 401-667-5000 888-232-7431

allergyfreefoods.com fosterfarms.com lanova.com pilgrimspride.com tyson.com

Dawsonville, GA Livingston, CA Buffalo, NY Greeley, CO. Springdale, AR

706-265-1317 800-255-7227 716-881-3355 800-727-5366 800-248-9766

ecolab.com kafkointl.com proteam.com parwaytryson.com

St. Paul, MN Skokie, IL Boise, IA St. Claire, MO

651-293-2233 847-646-2000 866-888-2168 636-629-4545

brewhighpoint.com

Oxford, MS

662-234-9942

frenchsfoodservice.com frenchsfoodservice.com redgold.com/fs asskickin.com tabascofoodservice.com texaspete.com

Springfield, MO Springfield, MO Orestes, IN Goodyear, AZ New Orleans, LA Winston-Salem, NC

417-837-1800 417-837-1800 877-748-9798 800-536-3131 504-523-7370 336-661-1550

buycostumes.com charactersunlimitedinc.com walkaround.com

New Berlin, WI Boulder City, NV Omaha, NE

800-459-2969 702-294-0563 402-331-3181

cardserviceindio.com heartlandpaymentsystems.com nabancard.com smarttransactions.com

Canoga Park, CA Kiefer, OK New York, NY Boulder, CO

866-703-3340 866-941-1477 866-694-5111 888-494-9760

bakersqualitypizzacrusts.com mountainharvestpizza.com tntcrust.com saraleefoodservice.com

Waukesha, WI Billings, MT Green Bay, WI Neenah, WI

800-846-6153 800-342-6205 920-431-7240 800-261-4754

candlelamp.com charactercompany.com

Riverside, CA Kunkletown, PA

951-682-9600 610-681-3278

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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c3 2011 pizza pages.indd 55

Visit us online or call for more information 888-443-2751 | www.xltovens.com

11/14/11 3:55:25 PM

Update your listing online at ThePizzaPages.com. KD Kanopy DESSERTS Golden Cannoli The J.M. Smucker Co. Otis Spunkmeyer, Inc. Taste It Presents, Inc. DIRECT MAIL MARKETING BlueGrass Mailing Service Valpak DOOR HANGERS Best Choice Printing TheDoorHangerStore.com NoteAds Taradel DOUGH Amoroso’s Baking Co. Cassano’s Fresh Frozen Dough Custom Foods, Inc. DaVinci Foods DeIorio’s Real New York Pizza Dough Venice Bakery DOUGH EQUIPMENT AM Manufacturing DoughPro Dutchess Bakers Machinery Co., Inc. DoughXpress/Hix Corporation Somerset Industries Univex DOUGH MIXERS AM Manufacturing

kdkanopy.com

Austin, TX

877-526-6791

goldencannoli.com smuckers.com spunkmeyer.com tasteitpresents.com

Sommerville, MA Orrville, OH San Leandro, CA Kenilworth, NJ

617-868-2826 888-550-9555 888-275-6847 908-241-9191

bgmailing.com valpak.com

Lexington, KY Largo, FL

800-928-6245 800-237-6266

bcms.us printedcolors.com noteads.com taradel.com

Taylor, MI Naples, FL Lacey, WA Glen Allen, VA

800-783-0990 239-352-2755 800-309-7502 800-481-1656

amorosobaking.com cassanos.com customfoodsinc.com davincifoods.com deiorios.com rnypd.com venicebakery.com

Philadelphia, PA Kettering, OH De Soto, KS Montreal, QC Utica, NY Brooklyn, NY El Segundo, CA

800-377-6557 937-294-8400 913-585-1900 514-769-1234 800-649-7612 718-951-3555 310-322-7357

ammfg.com doughpro.com dutchessbakers.com doughxpress.com smrset.com univexcorp.com

Dolton, IL Perris, CA Superior, WI Pittsburg, KS Billerica, MA Salem, NH

800-342-6744 800-624-6717 800-777-4498 800-835-0606 877-864-7527 800-258-6358

ammfg.com

Dolton, IL

Escher Mixers USA

eschermixers.com

Dallas, TX

Hobart Precision North America, Inc. Thunderbird Food Machinery, Inc. Varimixer/Enodis DOUGH TRAYS Doughmate MFG Tray WRH Industries, Ltd. DOUGH/FLOUR ADDITIVES Colors Gourmet Pizza Foremost Farms Cooperative Fresca Foods, Inc. Giuseppe’s Pizza, Inc. KB Pizza Crust Company Krisp It, Ltd. Nation Pizza Products Nino’s Fresh Pizza Dough North Dakota Milling Pendleton Flour Mills Pizza Crisp International

hobartcorp.com precisionmixers.com thunderbirdfm.com varimixer.com

Troy, OH Albany, NY Dallas, TX Shreveport, LA

doughmate.com mfgtray.com wrh.net

Cranford, NJ Linesville, PA Fall River, MA

800-501-2458 800-458-6050 800-332-8729

colorspizza.com foremostfarms.com frescafoodsinc.com giuseppespizza.com kbpizza.com krisp-it.com nationpizza.com No website ndmill.com pfmills.com pizzacrisp.com

Vista, CA Baraboo, WI Louisville, KY

760-597-1400 800-362-9196 303-645-4888 440-944-9300 888-522-7878 800-574-7748 630-580-7211 410-235-9775 800-538-7721 800-545-5640 800-344-0077

Willowick, OH Franklin, PA Prospect Heights, IL Schaumburg, IL Baltimore, MD Grand Forks, ND Pendleton, OH Deerfield, IL

800-342-6744

francesca@ eschermixers.com

888-446-2278 877-R-MIXERS 800-7-MIXERS 800-222-1138

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Tom Sawyer Gluten Free Products DRESSINGS Litehouse T. Marzetti Company EDUCATION/TRAINING Five Star Training Slutsky Brothers Consulting Taffer Dynamics International EMPLOYMENT SERVICES SnagAJob.com ENTERTAINMENT Aeris Marketing, LLC. Allstar Vending Bay Tek Games Benchmark Games Betson Enterprises Bonita Marie International Buzztime EQUIPMENT A.J. Antunes Foodservice Equipment AM Manufacturing American Hood Systems ANETS APW Wyott Atlantic Shores Bakery Production Equipment Belleco, Inc. Blakeslee Foodservice Equipment Burkett Restaurant Equipment Cambro Manufacturing Company Central Restaurant Products Charney Commercial Sales Cres Cor Custom Sales & Service, Inc. DM International Equipment Co. Dynamic International Electro Freeze Empire Bakery Erika Record Euro Restaurant Solutions EZ-Fill Machines Fish Oven & Equipment Corp. Food Service Warehouse Garland Global Industries Hatco Corporation Heritage Food Service Equipment Hix/DoughXpress Corporation J & G Mills Equipment & Associates Keating of Chicago Manitowoc Midwest Pizza Equipment Molded Fiberglass Trays

glutenfreeflour.com

Sedona, AZ

877-372-8800

litehousefoods.com marzetti.com/foodservice

Sand Point, ID Columbus, OH

800-669-3169 800-999-1835

five-startraining.com jeffslutsky.com tafferdynamics.com

St. Petersburg, FL Gahanna, OH West Palm Beach, FL

800-385-7827 614-337-7474 561-625-3225

snagajob.com

Glen Allen, VA

888-762-7624

aerismarketing.com allstarvending.com baytekgames.com benchmarkgames.com betson.com bonitamarie-intl.com buzztime.com

Golden Valley, MN Pointe-Claire, QC Pulaski, WI Hypoluxo, FL Carlstadt, NJ Lakewood, NJ Carlsbad, CA

763-259-3256 800-685-7066 920-822-3951 561-588-5200 201-438-1300 800-272-6375 760-438-7400

ajantunes.com ammfg.com americanhood.com anets.us apwwyott.com atlanticequip.com bakeryproduction.net bellecocooking.com blakesleeinc.com basequipment.com cambro.com centralrestaurant.com charneycommercial.com crescor.com foodcart.com dmiec.com dynamicmixers.com electrofreeze.com empirebake.com erikarecord.com Eurorestaurantsolutions.com pastamachines.com fishoven.com

Carol Stream, IL Dolton, IL Elyria, OH Fuquay-Varina, NC Dallas, TX Armonk, NY Spanaway, WA Saco, ME Scarsborough, ON Toledo, OH Huntington Beach, CA Indianapolis, IN Byron Center, MI Mentor, OH Hammonton, NJ Philadelphia, PA Ville St.-Laurent, QB East Moline, IL Hicksville, NY Clifton, NJ Beltsville, MD Lancaster, PA Wauconda, IL Englewood, CO Freeland, PA Manteca, CA Milwaukee, WI Ft. Wayne, IN Pittsburg, KS Livonia, MI McCook, IL New Port Richey, FL St. Peters, MO Linesville, PA

630-784-1000 800-342-6744 800-854-3267 800-837-2638 214-421-7366 401-499-3618 253-875-8015 877-854-8006 800-440-1095 800-828-8564 714-848-1555 800-215-9293 616-827-6400 877-273-7267 800-257-7855 215-677-7733 800-267-7794 800-755-4545 800-878-4070 800-682-8203 800-799-3876 717-394-1402 847-526-8686 877-877-4379 800-424-2411 800-655-1831 800-558-0607 800-458-5593 800-835-0606 734-469-4504 708-246-3000 727-375-7010 636-441-1973 814-683-4500

foodservicewarehouse.com

garland-group.com cupponeamerica.com hatcocorp.com hfse.com hixcorp.com pizza-equipment.com keatingofchicago.com manitowocfoodservice.com mwpizzaequipment.com mfgtray.com

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Northern Pizza Equipment, Inc. Pizza Equipment Warehouse Portion Padl Quantum Topping Systems Robot Coupe USA, Inc. Rondo Inc. Rosito Bisani Imports Roundup Food Equipment Tor Rey True Food Service Equipment Univex Wunder-Bar FINANCING Boefly Business Credit Solutions First Merchant Payment Systems Lime Funding RestaurantMoney.com FIRST AID Burn Cream MD FLOORING/CEILING/WALLS Sunbelt Flooring FLOUR ADM Milling

northernpizzaequipment.com pizzaequipmentwarehouse.com portionpadl.com q-t-s.com robotcoupeusa.com rondo-online.com rosito-bisani.com roundupfoodequip.com tor-rey.com truemfg.com univexcorp.com wunderbar.com

Dexter, MI Edenton, NC Hudson, OH Frankfort, IL Jackson, MS Moonachie, NJ. Los Angeles, CA Carol Stream, IL Houston, TX O’Fallon, MO Salem, NH Vacaville, CA

800-426-0323 888-749-9237 330-608-5928 888-464-1540 800-824-1646 800-882-0633 800-848-4444 877-392-7856 888-888-3694 800-325-6152 800-258-6358 800-722-6738

boefly.com businesscreditsolutions.info firstmerchants.org limefunding.com restaurantmoney.com

New York, NY Willowbrook, IL Fort Myers, FL Brooklyn, NY Alpharetta, GA

800-277-3158 630-920-2790 866-936-2530 888-546-3180 877-227-4130

burncreammd.com

New York, NY

212-327-2876

sunbeltflooring.com

Chino, CA

877-870-1090

adm.com Overland Park, KS Bay State Milling baystatemilling.com Quincy, MA Flour/Custom Mixers/Organic/White Grain 1-800-55FLOUR/ww w.baystatemilling.com

800-422-1688 800-553-5687

Caputo Flour - Orlando Foods ConAgra Mills General Mills Bakeries and Foodservice Le 5 Stagioni Molino Agugiaro Pendleton Flour FLOUR – ADDITIVES Pizza Blends FLOUR – GLUTEN-FREE Bay State Milling Dakota Prairie Domata Living Flour Omega 3 Chia and Chia Growers FOOD DISTRIBUTORS Agugiaro & Figna Molini S.P.A. All Original Foods Alpha Foods Anacapri Foods Andoro & Sons Foods, Inc. Angie’s Wholesale Groceries Armanino Foods of Distinction Atalanta Corporation Avanti Foods Bellissimo Foods Berns and Koppstein Birchwood Foods Cains Foods

orlandofoods.com conagramills.com gmflour.com molinoagugiaro.it pfmills.com

Maywood, NJ Omaha, NE Minneapolis, MN Brooklyn, NY Pendleton, OR

201-368-9197 800-851-9618 763-764-7600 800-780-2280 423-265-2313

pizzablends.com

Bellevue, WA

800-826-1200

baystatemilling.com dakota-prairie.com domatalivingflour.com chiagrowers.com

Quincy, MA Harvey, ND Fair Play, MO Winter Park, FL

800-553-5687 701-324-4330 417-654-4010 800-556-4375

agugiarofigna.com belissimofoods.com alphafoodsco.com anacaprifoods.com andoroandsons.com angieswholesale.com armaninofoods.com atalanta1.com avantifoods.com bellissimofoods.com stores.bernskoppstein.com bwfoods.com cainsfoods.com

Italy Bessemer, AL Houston, TX Cranford, NJ Wentzville, MO South El Monte, CA Hayward, CA Elizabeth, NJ Walnut, IL Walnut Creek, CA New York, NY Kenosha, WI Ayer, MA

0521 301701 800-239-1266 800-733-3535 908-272-4700 636-332-9005 626-443-0743 866-553-5611 908-351-8000 800-243-3739 800-813-2974 800-221-7143 800-541-1685 800-225-0601

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Find more listings online at ThePizzaPages.com. Campagna Food Products Casa Imports, Inc. Cerenzia Foods Cerniglia Products Chase Global Foods Cheeseman Corporation Cheney Brothers, Inc. Ciao Imports Colony Foods ConAgra Foodservice Concord Foods, Inc. Cremosa Foods Delco Foods DePalo & Sons, Inc. DeStefano Foods Euro Gourmet, Inc. Farm Boy Foodservice Ferraro Foods, Inc. Food Supply, Inc. Gordon Food Service Marconi Foods Mimi’s Ravioli Montebello Foods Napoli Foods, Inc. Norpac Foods, Inc. Original Pizza of Boston Orlando Foods Pizza Maker, Inc. Presto Foods RDP Foodservice Rema Foods Ricco Food Distributor Roma Food Enterprises, Inc. Saladino’s, Inc. Sartori Foods Sofo Foods Sysco U.S. Food Service U.S. Food Service U.S. Food Service Variety Foods Vesuvio Foods FRANCHISING/LICENSING Boston Pizza Boston’s The Gourmet Pizza Buck’s Pizza Chicago Franchise Systems, Inc. - Nancy’s Pizza East of Chicago Pizza Company Famous Famiglia Figaro’s Italian Pizza Fox’s Pizza Den Francorp

campagnafoods.com casaimports.com cerenziafoods.com cernigliaproducts.com chaseglobalfoods.com cheesemancorp.com cheneybrothers.com ciaoimports.com colonyfoods.net conagrafoodservice.com concordfoods.com No website delcofoods.com depalo.com destefanofood.com eurogourmet.biz farmboyfoodservice.com ferrarofoods.com foodsupply.com gfs.com marconi-foods.com mimisravioli.com montebellofoods.com napolifoodsinc.com norpac.com originalpizza.com orlandofoods.com pizzamaker.com prestofoods.com rdpfoodservice.com foodimportgroup.com riccofoods.com romafood.com saladinos.com sartorifoods.com sofofoods.com sysco.com usfoodservice.com usfoodservice.com usfoodservice.com varietyfoodsinc.com vesuviofoods.com

Brooklyn, NY Utica, NY

718-768-7128 800-851-8509 Rancho Cucamonga, CA 800-700-3663 Middleton, WI 608-831-8480 Whitby, ON 800-263-1964 Everett, WA 800-453-3014 Riviera Beach, FL 800-432-1341 Miami Beach, FL 866-249-0400 Lawrence, MA 800-526-5669 Omaha, NE 800-357-6543 Brockton, MA 508-580-1700 Melville, NY 631-752-0328 Indianapolis, IN 800-536-1234 Baltimore, MD 800-552-9588 New Brunswick, NJ 732-296-6740 Beltsville, MD 301-937-2888 Evansville, IN 800-852-3976 Piscataway, NJ 732-424-3400 South Daytona, FL 800-342-4580 Grand Rapids, MI 888-437-3663 Chicago, IL 312-421-0485 Hollywood, FL 954-983-3711 Maspeth, NY 800-935-8227 Cheshire, CT 860-276-4000 Lake Oswego, OR 503-635-9311 Lincoln, RI 800-255-4256 Maywood, NJ 201-368-9197 Union Lake, MI 248-363-1887 Hebron, OH 800-589-7004 Columbus, OH 614-261-5661 Englewood Cliffs, NJ 416-255-7111 Strathroy, ON 519-245-7081 Denver, CO 877-297-7662 Fresno, CA 559-271-3700 Plymouth, WI 920-893-6061 Toledo, OH 800-447-4211 Houston, TX 281-584-1390 Baltimore, MD 800-638-9402 Phoenix, AZ 800-521-9927 Albany, NY 800-528-4528 Sioux Falls, SD 605-339-9221 Edison, NJ 732-346-0600

bostonpizza.com bostonsgourmet.com buckspizza.com nancyspizza.com eastofchicago.com famousfamiglia.com franchise.org foxspizzapunxsy.com francorp.com

Richmond, BC Dallas, TX Dubois, PA Tinley Park, IL Lima, OH White Plains, NY Salem, OR Punxsutawney, PA Olympia Fields, IL

604-270-1108 972-484-9022 800-310-8848 708-478-8440 419-225-7116 914-328-4444 888-344-2767 814-938-4615 800-372-6244

December 2011 • pmq.com

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Gather full supplier information at ThePizzaPages.com. Frandocs Freshway Food Systems, Inc./Gladiator Pizza iFranchise Group, Inc. Jody Maroni Sausage Kingdom Just Pizza, Inc. Little Caesars Mamma Ilardo’s NYPD Pizzeria Papa John’s Franchise Division Pizza Pizza Round Table Pizza Stevi B’s zpizza FRUIT TOPPING California Avaocado Commission Dole Transpacific Foods, Inc. FRYERS Autofry/Motion Technology Henny Penny Corporations Perfect Fry Company FURNITURE & FIXTURES DHC Restaurant Seating Factory Direct Wholesale, Inc. GELATO Carpigiani Dolcefine Gelato Classico Stefano's Gelato & Gourmet Dessert PreGel GIFT CARDS Gorilla Gift Cards Smart Transaction GLUTEN-FREE Celiac Sprue Association Gluten-Free Creations Iamori Food Kinnikinnick Foods National Foundation for Celiac Awareness Tasti Grain Venice Bakery HOLDING CABINETS FWE (Food Warming Equipment) Merco Savory ICE MACHINES Hoshizaki America, Inc. Ice-O-Matic Manitowoc INSURANCE Arthur J. Gallagher Association Agency/Pizzasure AFC Insurance (formerly Brown and Brown) 60

frandocs.com freshwayfoodsystems.com ifranchisegroup.com jodymaroni.com justpizzausa.com littlecaesars.com mammailardos.com nypdpizzeria.com papajohnsfranchise.com pizzapizza.ca roundtablepizza.com stevibs.com zpizza.com

West Palm Beach, FL Sioux Falls, SD Homewood, IL Venice, CA Buffalo, NY Detroit, MI Baltimore, MD Orlando, FL Louisville, KY Etobicoke, ON Concord, CA Marietta, GA Laguna Beach, CA

800-655-0343 800-544-2040 708-957-2300 310-822-5639 716-883-5650 800 722-3727 410-296-9104 407-293-2199 888-777-7272 416-967-1010 925-969-3900 770-514-7783 949-222-5600

avocado.org dolefoodservice.com transpacificfoods.com

Irvine, CA Thousand Oaks, CA Irvine, CA

949-341-1955 800-356-3111 949-975-9900

autofry.com hennypenny.com perfectfry.com

Marlboro, MA Eaton, OH Calgary, AB

800-348-2976 937-456-8400 800-265-7711

dhcfurniture.com factorydirectwholesaleinc.com

Montebello, CA Hayward, CA

323-890-1335 800-475-4419

carpigiani-usa.com dolcefine.com gelatoclassico.com stefanosgelato.com pregelamerica.com

Winston-Salem, NC Baltimore, MD Concord, CA Lutz, FL Concord, NC

800-648-4389 443-703-4055 925-602-5400 888-316-1545 866-977-3435

gorillagiftcards.com smart-transactions.com

Carmel, IN Boulder, CO

877-289-7357 888-494-9760

csaceliacs.org glutenfreecreations.com iamori.com kinnikinnick.com celiaccentral.org livewelleatpizza.com venicebakery.com

Omaha, NE Phoenix, AZ San Jose, CA Edmonton, AB Ambler, PA Utica, NY El Segundo, CA

877-272-4272 602-522-0659 408-972-8925 877-503-4466 215-325-1306 315-624-2748 310-322-7357

fwe.com lincolnfp.com

Crystal Lake, IL Fort Wayne, IN

815-459-7500 888-417-5462

hoshizakiamerica.com iceomatic.com manitowocice.com

Peachtree City, GA Denver, CO Manitowoc, WI

800-438-6087 800-423-3367 920-682-0161

ajg.com/pizza pizzasure.com afcins.com

Tacoma, WA Ridgefield, NJ Bethlehem, PA

800-334-1634 201-945-3100 800-411-4144

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Calsurance Concklin Insurance Agency, Inc. Amwins Group (formerly Pizza Pro Ins.) Willis of Virginia (formerly HRH) KIDS MARKETING Classy Kid (formerly Family Hospitality) Fun Express Sherman Specialty Toy Co. MAGNETS Magnet Street Magnetic Ad Concepts, Inc. Magnetic Attractions Magnets by PAC Magnets USA Magnets.com Monster Magnet (also Crane Productions, Inc.) Off the Wall Magnetics, LLC MAILING SERVICES BlueGrass Mailing Melissa Data MPP Marketing MAPPING SERVICES A Street Map Company Delivery Maps Maponics (formerly Maponics/Marvel aps)

calsurance.com concklin.com amwins.com willis.com

Orange, CA Lombard, IL Camp Hill, PA Glen Allen, VA

800-745-7189 800-451-1565 704-749-2700 804-747-0200

familyhospitality.com funexpress.com shermanspecialty.com

Las Vegas, NV Omaha, NE Jericho, NY

800-406-5010 800-228-0122 800-645-6513

magnetstreet.com magneticadconcepts.com magneticattractions.com magpac.com magnetsusa.com magnets.com monstermagnet.com 4thefridge.com

Wheaton, IL Mount Prospect, IL Durham, NC Largo, FL Roanoke, VA Jersey City, NJ Louisville, KY Portland, OR

800-438-3210 800-365-3351 800-521-4773 727-541-6280 800-869-7562 866-229-8237 800-255-0234 800-337-2637

bgmailing.com melissadata.com mppmarketinggroup.com

Lexington, KY Toronto, ON

800-928-6245 800-800-6245 866-889-8745

No website deliverymaps.com maponics.com

Wilmington, DE Wellsboro, PA Norwich, CT

800-327-7992 888-434-6277 802-649-8500

Rancho Santa Margarita, CA

December 2011 â&#x20AC;˘ pmq.com

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Maps.com Melissa Data Rand McNally MARKETING/ADVERTISING 20fifteen ABS Software, Inc. Action Images Balloon On Wheels Birthday Connections Black Ops Pizza Marketing Clarence J Venne, LLC. Clipper Magazine Color Vision Corporate Image/Crayon King Creature Comforts Cred Marketing Crosslink Media DirectTV Fax Foods Fluid Media Group Followthru, Inc. Food Mix Greg Rapp, Menu Consultant Gold Seal Promotions Hightech Grafix Impact Worldwide Loyal Rewards Lucks Food Decorating Co. (Pizza Fest) M-Marketing

delivery.maps.com melissadata.com randmcnally.com

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800-747-3690 877-289-7250 866-689-2502 520-888-9359 800-837-5478 888-212-0207 800-309-7502 866-657-5426 727-345-0811 877-563-5654 888-229-6084 No phone 301-328-2113 800-900-5576 800-752-1017 888-310-7769 800-399-6884 800-763-1953

Goleta, CA Rancho Santa Margarita, CA

PMQ Pizza Magazine â&#x20AC;&#x201C; The Pizza Industryâ&#x20AC;&#x2122;s Business Monthly

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Find more listings online at ThePizzaPages.com. Signs & Shapes Total Loyalty Solutions Visibility Solutions, Inc. Vision Marketing, Peel-A-Deal Welcome Links Marketing MARKETING - DIGITAL MPP Marketing MARKETING - MOBILE MES Studios iPocket Wallet App Text Ripple MARKETING - NEW MOVERS Moving Targets Our Town MEAT TOPPINGS Allied Specialty Foods Astra Foods Berry Veal Corporation Buona Vita Burke Corporation Devault Foods, Inc. Dombrovski Meats Co., Inc. Fontanini Meats Hormel Foods Corporation J.M. Garret Foods Johnsonville Sausage, LLC Liberty Bell Steak Company Liguria Foods Nick’s Sausage Co./Ferrante Brothers Papa Carmignani’s Patrick Cudahy Rosina Food Products, Inc. Sugardale Foods Syracuse Italian Sausage Company MENU BOARDS Chalk Talk National Menuboard MENUS iMenu360 Impact Menu Systems Mainstreet Menu Systems MenuProducer.com Soft Café The Menu Company The Menu Express Company MOBILE DELIVERY SYSTEMS Moynes Ent. Ltd. Thrust Electric Bikes MUSHROOMS Country Fresh Mushrooms Giorgio Foods Monterey Mushrooms The Mushroom Company

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mppmarketinggroup.com

Toronto, ON

866-889-8745

messtudios.com textripple.com

Bellmore,NY Royal Oak, MI

516-557-5791 248-854-7688

movingtargets.com ourtownamerica.com

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800-926-2451 727-345-0811

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chalkmenus.com nationalmenuboard.com

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Winnetka, IL Carson City, NV Brookfield, WI Houston, TX Cabin John, MD Mountville, PA Cherry Hill, NJ

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pizzatrucksofcanada.com thrustelectricbikes.com

Oakbank, MB Santa Ana, CA

204-444-4359 714-546-7117

countryfreshmushrooms.com giorgiofoods.com montmush.com themushroomcompany.com

Avondale, PA Blandon, PA Watsonville, CA Cambridge, MD

610-268-3033 800-330-5711 800-333-6874 410-221-8972 December 2011 • pmq.com

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Update your listing online at ThePizzaPages.com. OIL FILTRATION Systemfiltration, Inc. OLIVE OIL Hojiblanca USA Sovena (East Coast Olive Oil) OLIVES Agro Sevilla-USA Crespo Olives Hojiblanca USA Lindsay Olives Mario Camacho Foods Musco Olive Products Seville Imports Transmed Foods, Inc./Crespo Olives ONIONS Gills Onions ONLINE ORDERING 411Eat.com Atlas Restaurant Solutions BigHoller Café Tech Systems, Inc. Click to Go Compel Cart Customer2You

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gillsonions.com

Oxnard, CA

800-348-2255

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Dash Order

dashorder.com

Mountainville, CA

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sales@ehungry.com

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PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Real Time Ordering Snapfinger Zeno’s Pizza, LLC OVENS 2 Stone Pizza Grill AMS Enterprises, Inc. Attias Oven Corporation Avantec Ovens Bakers Pride Oven Company Blodgett Oven Company Bravo Systems Intl., Inc. Cuppone America - Global Industries Doyon Earthstone Ovens Edge Ovens by MF&B Fire Within Portable Wood-Fired Ovens Fish Oven & Equipment Corp. Forno Bravo Garland Lincoln Food Service Products MF&B Restaurant Systems, Inc. Maggiore Veroforno Marra Forni Marsal & Sons Middleby Marshall The Montague Company Moretti Forni S.p.a. Mugnaini Imports Peerless Ovens Picard Ovens, Inc. PizzaOvens.com Remco Company Renato Ovens, Inc. Roto-Flex Oven Company Star Manufacturing TurboChef Vulcan-Hart Company Wood Stone Corporation WP Bakery XLT Ovens Zesto Food Equipment Mfg. OVEN EQUIPMENT Ovenbelts.com PACKAGING Arvco Container Corp. Atech Packaging Corp. M-Press Packaging PJ’s Corregated, Inc. Revere Packaging Star Pizza Box Stronghaven Container Sugar Creek Packing Company Whalen Packaging

realtimeordering.com snapfinger.com zenospizza.com

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866-932-4782 678-739-4650 815-642-9720

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ovenbelts.com

Kennesaw, GA

866-863-5857

arvco.com pack-usa.net mpresspac.com No website reverepackaging.com starpizzabox.com stronghaven.com sugarcreek.com whalenpackaging.com

Kalamazoo, MI Westminster, CA Sisters, OR Swanton, OH Shelbyville, KY Lakeland, FL Matthews, NC Washington, OH San Bernardino, CA

800-968-9128 714-903-1900 541-548-9889 419-473-3383 502-633-1404 800-626-0828 704-847-7743 513-874-4422 909-796-7900

December 2011 • pmq.com

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PAGING SYSTEMS HME Wireless, Inc. Long Range Systems PASTA American Italian Pasta Co. Barilla America, Inc. Carla’s Pasta, Inc. Conte’s Pasta Company, Inc. Fiore di Pasta, Inc. Italpasta PAYROLL MANAGEMENT Paychex PEST CONTROL Flies Be Gone PHONE SYSTEMS Fidelity Communications On-Hold Productions Message On Hold PIZZA BOX LINERS Crust Saver PIZZA BOXES DMS Innovation Pizza Boxes, Inc. Smurfit-Stone Container Corporation Star Pizza Box PIZZA CIRCLES Menasha Packaging Company New Method Packaging PIZZA PANS Allied Metal Spinning HS, Inc. Lloyd Industries PIZZA PEELS Lillsun Manufacturing Co., Inc.

PIZZA TOPPING EQUIPMENT Pizzamatic Corp. Quantum Topping Systems Wunder-Bar POS 2C Processor USA, LLC 2TouchPos ASI/Restaurant Manager Accustar POS Action Systems Aloha Technologies - Radiant Systems Amber Systems Technologies Apriva 66

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Kansas City, MO Bannockburn, IL S. Windsor, CT Vineland, NJ Fresno, CA Brampton, ON

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paychex.com

Rochester, NY

800-322-7292

fliesbegone.com

Atlanta, GA

770-451-1472

fidelitycom.com onholdproductions.net messageonholdservice.com

Novi, MI Grand Junction, CO Conroe, TX

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crustsaver.com

Naugatuck, CT

877-437-4743

dmsinnovation.com pbisales.com rocktenn.com starpizzabox.com

Danville, CA Hicksville, NY Wakefield, MA Highland City, FL

925-786-9054 800-645-2700 816-781-8800 863-647-2818

menashapackaging.com newmethodpackaging.com

Neenah, WI Springfield, OH

920-751-1000 937-324-3838

alliedmetalusa.com hsfoodservers.com lloydpans.com

Bronx, NY Oklahoma City, OK Spokane Valley, WA

800-615-2266 800-238-1240 800-748-6251

lillsun.com

Huntington, IN

260-356-6514

pizzamaticusa.com q-t-s.com wunderbar.com

South Holland, IL Frankfort, IL Vacaville, CA

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2cpusa.com 2touchpos.com rmpos.com pizzacomputer.com rmpos.com radiantsystems.com ambersystech.com apriva.com

Los Angeles, CA Mansfield, OH Silver Spring, MD Garnett Valley, PA Silver Spring, MD Alpharetta, GA Castro Valley, CA Scottsdale, AZ

800-977-3840 866-227-8682 800-356-6037 877-713-0300 800-356-6037 877-794-7237 510-565-4012 480-421-1200

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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Gather full supplier information at ThePizzaPages.com. Arrow POS Assal Corporation - InTouch POS Breakaway Restaurant Solutions Custom Business Solutions Digital Dining/Menusoft Systems EZ Dine Factory Service Warehouse New and refurbished POS equipment Foodtec Solutions

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foodtecsolutions.com

Needham, MA

800-350-3339

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Mesa, AZ Glendale, NY Webster, NY Franklin, NY Chicago, IL Santa Barbara, CA Pearl River, NY Newton, PA Agoura Hills, CA Hillsboro, OR New Hyde Park, NY Vaughan, ON Mesa, AZ Houston, TX Puyallup, WA Newtown, PA Coconut Creek, FL Lynden, WA Colorado Springs, CO Windsor, ON Chatham, ON Garnet Valley, PA

800-752-3565 718-326-8888 800-787-2068 212-404-1764 312-855-1000 888-311-1110 800-722-6374 877-968-6430 866-976-7638 877-567-5234 646-963-6855 800-267-4935 800-752-3565 877-738-7444 800-454-4434 877-968-6430 866-497-4717 888-400-9185 719-884-2025 888-545-8185 800-556-2321 877-713-0300

osetss.com

Battle Creek, MI

734-719-1011

accuform.net adeasprinting.com americanclearinghouse.com baron-co.com bestchoiceprinting.com centuryprinting.com djvlabelandpackaging.com fisherprinting.com doorhangersetc.com kustomprinting.com mppmarketinggroup.com menupowerhouse.com theposterprinters.com

Detroit, MI Wichita, KS Louisville, KY Bellingham, WA Taylor, MI Clearwater, FL Waite Park, MN Orange, CA Tampa, FL Hanover Park, IL Toronto, ON Glen Allen, VA Brooklyn, NY

313-271-5600 866-778-4254 800-944-6361 360-671-8708 800-783-0990 800-374-2679 800-567-8113 714-998-9200 866-439-3667 800-836-0519 866-889-8745 888-210-8189 718-451-1790 December 2011 â&#x20AC;˘ pmq.com

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Find more listings online at ThePizzaPages.com. Modern Postcard The Pizza Printer Print Quickness, Inc. Printed Colors Prox Print Rainbow Printing T&T Graphics TakeOutPrinting.com Taradel REFRIGERATION American Wholesale Refrigerators Barr Refrigeration Continental Refrigerator Delfield Company Hoshizaki America Inc. Hudson Refrigeration Manufacturing International Food Service Equipment and Supply Jimex Corporation Master-Bilt Products McCall Refrigeration Nor-Lake Silver King Refrigeration, Inc. Techfrost North America Traulsen Victory Refrigeration SALAD BAR EQUIPMENT English Mfg., Inc. Naturally Fresh SAUCES Casa Di Lisio Products Conroy Foods Diamond Crystal Brands Escalon Premier Brands Food Service Specialties Neil Jones Food Companies Old California Pacific Coast Producers Paradise Tomato Kitchens, Inc. Pastorelli Red Gold San Benito Foods Stanislaus Valley Sun of California SCALES A&D Weighing

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Cleveland, OH Oshkosh, WI Bensalem, PA Mt. Pleasant, MI Peachtree City, GA Kerhonkson, NY Winthrop, MA Alameda, CA New Albany, MS Parsons, TN Hudson, WI Minneapolis, MN Portland, OR Fort Worth, TX Cherry Hill, NJ

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englishmfg.com naturallyfresh.com

Rancho Cordova, CA Atlanta, GA

800-651-2711 800-765-1950

casadilisio.com conroyfoods.com dcbrands.com escalon.net fss-sauce.com neiljonesfoodcompanies.com neiljonesfoodcompanies.com pcoastp.com paradisetomato.com pastorelli.com redgold.com/fs sanbenitofoods.com stanislaus.com valleysun.com

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andweighing.com

San Jose, CA

408-263-5333

Detecto Scale

detecto.com

Webb City, MO

800-641-2008

Globe Food Equipment Yamato Corp. SEASONINGS/SPICES California Blending, Inc. Castella Christopher Ranch

globeslicers.com yamatocorp.com

Dayton, OH Colorado Springs, CO

800-347-5423 800-538-1762

californiablending.com castella.com christopherranch.com

El Monte, CA Hauppauge, NY Gilroy, CA

626-448-1918 631-231-5500 408-847-1100

PMQ Pizza Magazine â&#x20AC;&#x201C; The Pizza Industryâ&#x20AC;&#x2122;s Business Monthly

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Gilroy Foods & Flavors Magic Seasoning Blends McClancy Seasoning Company Pacific Spice Co., Inc. Pizza Packet Pizza Zing SupHerb Farms Tone Brothers Vitamin Spice SECURITY A & B Safe Corporation Corporate Safe Specialists DTT Surveillance Eagle Armor Security, LLC. World Wide Safe Brokers SHOES Payless Shoe Source Tredsafe/Walmart SIGNAGE Above All Advertising Airflow Signs AutoSox/Cassel Promotions & Signs Blue Sky Signs Great Gazebo, Inc. HTH Jantec Neon Products Olympus Flag and Banner T3 Sign Design SMALLWARES American Metalcraft Carlisle Foodservice Products Chicago Metallic Bakeware Dexter-Russell, Inc. Edlund Company, Inc. Fun Stax G.I. Metal Hillside Metal Ware Company Millenia Industries Corp. Polar Ware Company P.A. Products Restaurant Depot SmallwaresDepot.com The Pizza Butler Wasserstrom Restaurant Supply SOUP Campell’s STROMBOLI Leonetti’s Stromboli SUPPLIES Berkley Square Carlson Products Cheapreceiptpaper.com

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payless.com walmart.com

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877-474-6379 800-925-6278

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amnow.com carlislefsp.com cmbakeware.com dexter-russell.com edlundco.com funstax.com gimetalusa.com hillsidemetalware.com milleniaindustries.com polarware.com paprod.com restaurantdepot.com smallwaresdepot.com thepizzabutler.com

Melrose Park, IL Oklahoma City, OK Humboldt, TN Southbridge, MA Burlington, VT Oxford, MI Yorkville, IL Union, NJ Lake Mary, FL Kiel, WI Livonia, MI College Point, NY Livonia, MI New York, NY

800-333-9133 800-654-8210 800-323-3966 800-343-6042 802-862-9661 248-342-4722 800-952-8350 908-964-3080 407-804-1193 920-894-2293 734-421-1060 718-939-6400 800-994-4664

wasserstrom.com

Columbus, OH

718-894-1212 866-634-8927

campbellsoupcompany.com

Camden, NJ

800-257-8443

leonettisstromboli.com

Philadelphia, PA

215-729-4200

berkleysquare.net carlsonproducts.com cheapreceiptpaper.com

Warren, OH Maize, KS Cave Creek, AZ

800-323-3547 800-234-1069 800-292-6272 December 2011 • pmq.com

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Clipper Mill Crust Saver Freeport Paper Industries Georgia-Pacific Food Services Solutions Giochi Di Pizza The Ice Box Marker Supply National Guest Check Marketing

breadbaskets.com crustsaver.com freeportpaper.com gppro.com gdprestaurantsupplies.com iceboxonline.com markersupply.com nationalchecking.com

Norseman Plastics Limited Pactiv Corp Pronto Products Company Rubbermaid Commercial Products Sunset Plastics Wisco Industries, Inc. TABLES Built-Rite BR, Inc. TABLEWARE Americo, Inc. TAKEOUT BAGS ZT Packaging THERMAL DELIVERY BAGS

norsemanplastics.com pactiv.com prontoproducts.com

Bag Solutions

Daly City, CA Wallingford, CT Central Islip, NY Atlanta, GA Miami, FL Norcross, GA Nashville, TN St. Paul, MN

415-330-2400 877-437-4743 631-851-1555 866-435-5647 305-576-0002 866-917-4335 866-354-9431 651-251-1500

Rexdale, ON Lake Forest, IL Arcadia, CA rubbermaidcommercialproducts.com Huntersville, NC ezstreaks.com New York, NY wiscoind.com Oregon, WI

888-675-2878 888-828-2850 626-358-5718 800-810-7847 212-689-2228 608-835-3106

logotables.com

Stanley, WI

715-644-4934

americo-inc.com

West Memphis, AR

800-626-2350

ztpackaging.com

Rego Park, NY

800-932-2448

deliverybags.com

Yorkville, IL

866-224-8646

Check Corporation hotbag.com Troy, MI Check offers the best oven-to-door heated delivery system available. Electric Hotbags keep pizzas oven-hot for customer satisfaction. 800-927-6767 X125 Cooktek, LLC cooktek.com Chicago, IL Covertex Corporation covertexcorp.com Port Huron, MI Delivery Bags USA deliverybagsusa.com Carol Stream, IL Keeper Thermal Bag Co., Inc. keeperthermalbags.com Crystal Lake, IL RediHeat rediheat.com Cleveland, OH TCB Manufacturing tcb-bagmfg.com La Porte, IN Thermal Bags by Ingrid thermalbags.com Gilberts, IL Ultimate Pizza & Hot Food Bag ultimatepizzabag.com Golden Valley, MN Vesture Corporation vesture.com Asheboro, NC TOPPINGS El Burrito Mexican Food Products, Inc. elburrito.com Industry, CA Onion Crunch onioncrunch.com New Rochelle, NY Peppadew USA peppadew.com Basking Ridge, NJ Tyson Foods Inc. – Bonici bonici.com Springdale, AR TRAINING American Institute of Baking aibonline.org Manhattan, KS Ready Training Online readytrainingonline.com Middle River, MD Red Book Solutions bettermanagers.com Englewood, CO UNIFORMS Chef Works chefworks.com Poway, CA The Ice Box iceboxonline.com Norcross, GA 70

800-927-6787

888-266-5835 800-968-2310 888-501-2247 800-765-9244 888-556-2024 800-523-8715 800-622-5560 888-254-9453 800-462-4201 800-933-7828 908-580-9100 800-248-9766 800-633-5137 800-786-9545 800-526-9635 800-372-6621 770-797-9750

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VACUUMS Pro Team Vacuums VEGETABLE TOPPINGS Dickinson Frozen Foods Dominex Patterson Frozen Foods VENDING SUPPLIERS S & B Candy & Toy Co. VENT HOODS Exhausto Ventilation Direct WASHING EQUIPMENT Kuhl Corporation WHOLESALERS Sam’s Club Schwan’s Food Service WINE Brown-Forman/Bolla Palm Bay Imports Vin Divino YEAST Fleischmann’s Yeast Lallemand/American Yeast Lesaffre Yeast Corp.

pro-team.com

Boise, ID

800-541-1456

dickinsonfrozenfoods.com dominexeggplant.com pattersonfrozenfoods.com

Eagle, ID St. Augustine, FL Patterson, CA

208-452-5200 904-810-2132 209-892-2611

candyandtoy.com

St. Louis, MO

800-773-0531

us.exhausto.com ventilationdirect.com

Roswell, GA Raleigh, NC

800-255-2923 866-433-8335

kuhlcorp.com

Flemington, NJ

908-782-5696

samsclub.com schwansfoodservice.com

Bentonville, AR Marshall, MN

479-277-7067 877-302-7426

bolla.com palmbayimports.com vindivino.com

Louisville, KY Syosset, NY Chicago, IL

502-385-1100 800-872-5622 773-334-6700

fleischmannsyeast.com lallemand.com lesaffreyeastcorp.com

Fenton, MO Pembroke, NH Milwaukee, WI

800-772-3971 800-432-1090 877-677-7000

Are we missing your favorite supplier? Let us know at editor@pmq.com.

December 2011 • pmq.com

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The PIzza Candidate By Andrew Abernathy WIKIMEDIA COMMONS

Herman Cain has no political experience, but some Godfather’s Pizza franchisees say the Republican’s private-sector smarts are qualification enough.

Herman Cain addresses a crowd on his campaign trail.

hen a former Godfather runs for U.S. president, people take notice—but instead of Vito Corleone vying for the title, it’s Godfather’s Pizza (godfatherspizza.com) exCEO Herman Cain. He revived the floundering pizza chain in the 1980s, among other successes, and believes he can revamp the U.S. economy, too. However, at the Godfather’s headquarters in Omaha, Nebraska, corporate leaders keep their lips sealed when asked about the GOP hopeful. In a prepared statement, the chain stated it “takes no position on political candidates,” but does “make great 72

pizza.” Nonetheless, Cain’s campaign has been a huge attention generator for the 38-year-old brand—one that the Republican boasts is successful today due to his no-nonsense policies during his nineyear tenure with the company. In fact, despite a résumé listing megabrands including Coca-Cola, Burger King and the National Restaurant Association (NRA), plus a stint on the board of directors for the Federal Reserve Bank of Kansas City, Cain, with his 9-9-9 plan—which, as many have noted, sounds remarkably like the price of a pizzeria special —has become the pizza candidate. In

debate, he’s fielded questions such as, “Thin-crust or deep-dish?” During a November press conference, he compared managing foreign policy to learning how to make pizza. But perhaps his identification with pizza became irreversible in October, when the Omaha World-Herald uncovered a 1990s video of Cain wearing a choir robe and singing a parody of John Lennon’s “Imagine”—Cain’s version beginning with the phrase “Imagine there’s no pizza.” The video has gone viral, earning hundreds of thousands of views. At Godfather’s foot soldier level—with 220 franchisees and 620 stores in 40

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gage skidmore

Collateral Publicity It’s no secret that Herman Cain, considered a GOP front-runner at press time, has brought a downpour of media attention to Godfather’s Pizza. To quantify the matter, in an article posted on November 9, The Huffington Post performed a statistical analysis of Google search results from October 2010 to October 2011, concerning Cain and the chain. In one year, the Godfather’s website hits have nearly quadrupled with Web inquiries mentioning Cain: In October 2010, Google results containing both “Herman Cain” and “Godfather’s” included 25,100 out of a total 162,000 searches for the pizza company (15%); by October 2011, Godfather’s searches containing Cain’s name amounted to 212,000 of 314,000 total (68%).

states—Cain’s campaign (despite hardships including past sexual harassment allegations and the NRA’s declining to support Cain) has translated to increased small talk at the cash register, even if some owners are confused about how the issue intersects with them. With so much attention suddenly directed toward the brand, some franchisees have incorporated Cain into marketing efforts, while others remain neutral on the issue and laugh it off when customers quip, “I saw your candidate on TV this morning” or “Does Herman Cain work back there?” Still, when asked if the former executive with no previous experience in politics is qualified to be the commander-in-chief, many franchisees say yes. “America is one big business, and if you can run a pizza chain, you can run the country,” says Cameron Sloan, a franchisee in Stafford, Texas, who notes that nearly one-third of his customers now mention Cain while visiting his pizzeria. “For us, it’s been a very positive thing. Nobody says, ‘I heard about Herman Cain, so I’m eating at Godfather’s,’ but it’s a good conversation piece, and it makes for good customer service.” Some franchisees have become more involved with the candidate: In Marion, Iowa, Keith Lacy, a 28-year veteran of Godfather’s and the owner of two locations, has transformed his shops for the Republican, with Cain photos on the walls and T-shirts that say “Herman Cain delivers” and “I’m voting for the pizza guy, he delivers.” Lacy and his employees also volunteered for Cain’s campaign during its tour through Iowa last fall, and they even hand out Herman Cain buttons at the cash register when customers express interest. December 2011 • pmq.com

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“I’m disheartened that my company doesn’t support him more than they do,” Lacy says. “He was never anything but good to us. Even when I was just a manager, he always treated me like an executive. There was always this feeling that we were going to do things as a team— and if you couldn’t be part of the team, then get out!” Ultimately, however, many franchises say Cain’s publicity isn’t helping sell more pizza. “I haven’t seen our sales go up or down,” says Greg Olson, a 19-year franchisee in Webster City, Iowa.

Others echo Olson’s observations. “I haven’t seen much of an increase—he’s not going to increase spending power in this recession,” notes 15-year franchisee Jeff Moyer in Fort Walton Beach, Florida. “But it’s nice when he’s on TV. Customers are inquiring.” Moyer, who met Cain multiple times during his Godfather’s administration, considers Cain’s experience a political asset. “He’s always been a great motivational speaker,” Moyer explains. “I know he turned us around. He saw the potential in our company, took it from Pillsbury and led us out of the red.

He probably needs improvement on his foreign policy ideas, but there’s no such thing as a perfect president.” Cain’s impact is not a factor in some operators’ day-to-day operations. “It hasn’t affected us,” says Connie Hynek, a manager in Syracuse, Nebraska. “He really doesn’t have anything to do with us.” Susie Yost, a 15-year franchisee in Cross Junction, Virginia, recalls only one or two customers in her location having ever mentioned Cain, even as his campaign gains attention. But she thinks her business’ former executive is presidentially prepared all the same. “He’s very qualified,” Yost says. “Go run your own company, and you’ll find out how hard it is. If it were that easy, everyone would be a CEO.” Other franchisees, even those who used to work under Cain, don’t understand why the Republican has drawn such close association with Godfather’s in recent months. “He was a great guy,” says Randall Fekete, a 30-year franchisee in Michigan City, Indiana, “but he hasn’t had anything to do with us in more than 15 years. I don’t know why his pizza career is a big deal.”

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For Audrey Habeck, who has owned her Schofield, Wisconsin, store for nine years, the goal is to stay neutral as his campaign continues to attract both positive and negative attention. “I get asked all the time, ‘Is this the same Godfather’s as Herman Cain is affiliated with?’” she explains. “Everyone teases; I get razzed about it. People say, ‘Hey, Godfather’s lady, how’s that candidate doing?’ I just say, ‘Watch the news!’ I try to stay neutral, but as far as I know, he did very good for our company.” Though not all franchisees offer strong opinions about Cain’s political ideals,

and others decline to discuss the matter altogether, one theme recurs among them: Herman Cain might be qualified for presidency. “I think it’s actually one of his best stepping stones to where he is now,” says Gainesville, Florida-based franchisee John Bryant. “Everyone concentrates on Cain’s time with Godfather’s, but he has had quite a career. These days, people are asking me when the pizza is going to cost $9.99. I hope he wins.”

Andrew Abernathy is PMQ’s associate editor.

From small shops to large franchises, Arrow offers the best in POS with integrated marketing features.

Get Serious. Get Arrow.

“With a 25% increase in revenues, Arrow keeps our goals on target!” -Michael Rosati, Rosati’s Pizza Franchise, Woodstock, IL

Visit www.ARROWPOS.com or call 888-378-3338 for a demo!

December 2011 • pmq.com

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Even More Ovens

To see all of the ovens featured here and from last month, visit the online information center at PMQ.com/ oveninfocenter.php

In the last issue of PMQ, our pizza oven buyers guide attracted a lot of attention, and our readers have made one point clear—they want more photos, more specs and more options when it comes to searching for their next pizza ovens. With this in mind, we’ve pulled together yet another buyers guide to highlight the latest innovations in oven technology and honor a few tried-and-true classics. Discover which is right for you.

Cuppone America Combining stunning elegance with built-in practicality, the Giotto oven guarantees high production volume with artisanal results. The Giotto, with its unique rotating deck and high temperature capability, is the newest tool for today’s growing pizza businesses. Call to schedule your appointment in Cuppone’s “Try Before You Buy” pizza kitchen. 800-655-1831, italianbrands.us

Avantec Ovens The FLEXDeck combines a deck and conveyor oven for exceptional baking flexibility and performance. The combination platform allows for the speed and efficiency of a conveyor oven, as well as an authentic deck bake. The deck oven is combined with the 3242 series conveyor oven, which features patented air plates and airflow for custom baking configurations. The unit also features 2” stones, sliding air vents, and a unique ribbon burner design for an even bake and quick recovery. 800-322-4374, avantecovens.com

Forno de Pizza Ideal for a patio or deck, the threepiece, 350-pound Tuscan Series offers portability and uses gas and wood fuels to maintain temperatures. The oven is constructed of a firebrick refractory material with an iron cart and locking casters. It can also be used as a smoker and a grill, or for baking bread. The oven comes preassembled, and a built-in model is also available. 616-805-7921, fornodepizza.com

Hickory Industries The VPO-54 Visual Pizza Oven is an open-air oven that allows customers to view the entire cooking process. The oven utilizes patented Thermowave heat-transfer technology to cook pies in five minutes; the 54” rotating deck can accommodate eight 16” pies at one time to generate up to 96 pies per hour. Computerized controls allow you to set the deck temperature, rotation speed and infrared radiation intensity. 201-223-0050, hickorybbq.com

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Buyer’s Guide: Pizza Ovens The Montague Company

Picard Ovens

The LEGEND Hearth Bake Pizza Oven features a unique hearth-bake brick construction for consistent baking. Special modulating thermostats and 40,000-BTU burners guarantee peak temperature, while lowmaintenance counter-weighted doors come with a lifetime warranty to withstand the heavy production volume. 800-345-1830, montaguecompany.com

With a 35-square-foot footprint, the Spitfire can cook as many pizzas as four deck ovens and uses an energy-efficient 150,000-BTU burner system. The oven can cook pies in five to seven minutes directly on baking stone shelves or full steel shelves at 575°F. Capacity ranges from eight to 24 18’’ pies, and the oven is also ideal for baking lasagna, breads and dessert. 800-668-1883, picardovens.com

QII Deck For cooking crusts and browning cheese, the QII Deck oven provides infrared gas heat from the bottom and electric radiant heat from the top. The patented infrared technology passes energy through the pizza, ensuring a crisp bottom, a moist top, and dough baked all the way to the sauce—like a deck bake in a conveyor oven. The oven is available in three sizes: 40”, 55” and 80”. 800-880-6836, qiideck.com

Remco Industries International The Millennium 2000 Vx5XL Carousel Brick Oven boasts a blazing 90-second bake time for pies. The oven measures only 42” in diameter, with a 36” cooking stone that accommodates four 14” pizzas or seven 10” pizzas at once, and is also ideal for steak, chicken, fish, bread and toasted sandwiches. With a 37,000-BTU burner system, the oven is energy-efficient, and a builtin ventilation system means no hood is needed. 800-987-3626, remcousa.com

Wood Stone Corporation The Mt. Adams oven features a traditional brick oven dome with extensive facade and design options. The ovens can be wood-fired, gas-fired or a combination, while a single-piece ceramic floor and dome, spun ceramic fiber insulation and preassembled delivery make the oven ideal for a variety of operations. 800-988-8103, woodstone-corp.com

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have

ADVERTORIAL

PMQ’S IDEA ZONE Aeris Marketing

Deliver Free Entertainment at No Cost to You Pizza + Entertainment = A Winning Combination! Aeris Marketing gives you the ability to offer your customers free downloadable games and videos at no cost to you. This is your opportunity to tap into your customers’ interests by offering them the entertainment they love. With thousands of games and videos available from our entertainment partners, your program will deliver something for everyone that will satisfy every customer craving. Aeris Marketing will create, manage and fulfill your customized entertainment promotion. Your program starts with free game or video downloads to generate excitement, earn customer loyalty and boost sales. Customers can redeem their games and movies at a customized Web portal that will keep them connected to your brand. Your customer will also have the ability to purchase additional games and movies, and when they do, the revenue can be shared with you. It’s that easy! To further connect you to your customers, the branded Web portal will keep your name in front of your customer long after the pizza is gone and the box is thrown away. In today’s marketplace, it is essential to find an emotional connection that ties customers to your brand and keeps them

coming back for more. By strengthening the relationship with your customers, you will ultimately increase sales and improve brand loyalty. Entertainment is a powerful force in our “plugged-in” society, with over 77% of U.S. households watching DVD entertainment in Q1 2011 and 85.3% of all Internet users watching videos and movies online. In addition, there are over 100 million people playing casual games online, which amounts to 72% of all U.S. households. Only Aeris Marketing can create, manage and fulfill an entertainment program that brings together multiple studios and game partners at no cost to you. Every company is looking for exciting new ways to attract customers and generate awareness, which is why the combination of Aeris Marketing’s entertainment partners with the pizza industry is a recipe for success! What do you have to lose? Nothing! You get all the benefits and none of the cost, because our entertainment partners fund the program in exchange for your help in generating awareness. Call Aeris Marketing today and start connecting with your customers through entertainment! Visit aerismarketing.com/pizza to see the promotion in action and call Robin at 763-259-3256 to create your winning combination.

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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ADVERTORIAL

PMQ’S IDEA ZONE Portion PadL

Equal Slices Mean Higher Profits Fall and winter are ideal seasons for you to generate additional revenue by helping boosters sell pizza at concession stands for local school sports and youth programs. When done properly, pizza by the slice can be one of the most profitable concession stand items. To ensure successful concession sales for boosters, the patent pending Portion PadL™, cuts equal slices for higher profits. When slices are unequal, concession volunteers often hand out bigger slices first. As a result, smaller slices may not sell, creating food waste and cutting into booster profits—one of the main reasons pizza isn’t sold at some concession stands. Stand workers who volunteer their time usually aren’t trained in managing pizza sales. You must become a trusted consultant to make every slice a profit center. Home and visiting teams are typically supplied with food after a game. If you’re working with a booster club’s concession stand, the food after the game should be your pizza. Additionally, indoor sports such as basketball, wrestling and volleyball occur from December through June, offering concession stand profits beyond football season. In January 2012, Greg Getzinger, pizzeria owner and co-inventor of the Portion PadL, will introduce Every Slice is a Profit Cen-

ter™, a book explaining how to implement an effective marketing approach for concession sales. “I, and others, were so impressed with Greg’s business model, we encouraged Greg to share his program with the pizza industry,” says Andrew Spriegel, Getzinger’s business partner and patent attorney. Based on his success with the Portion PadL and his business model, Getzinger estimates at least $100,000 of his annual revenue is from concession sales and related school and youth group functions. “When I bought my business, I knew I wouldn’t be able to financially compete with the big franchises,” he says. “I had to find a low-cost way to get my pizza in the hands of children. I knew the children would tell their parents to buy my pizza, and it worked!” The book is a guide to “accelerating your pizza sales with pizzaby-the-slice fundraisers,” and helps pizzeria owners become “the go-to guys” within their community. “Helping local schools and youth organizations helps me give back to the community while building a strong base of customers,” Getzinger explains. “The Every Slice is a Profit Center provides a plan.” For more information about Every Slice is a Profit Center and the Portion PadL, visit portionpadl.com or contact Getzinger directly at 330-608-5928 or greg@portionpadl.com.

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Product Spotlight What’s On the Market

Four-Minute Pies Combining stunning elegance with built-in practicality, the Cuppone America Giotto oven guarantees high production volume with artisanal results. The Giotto, with its unique rotating deck and high temperature capability, is the newest tool for today’s growing pizza businesses. Call to schedule your appointment in Cuppone’s “Try Before You Buy” pizza kitchen. 800-655-1831, italianbrands.us

Stay Fresh Get Buzzed High Point Coffee offers fresh-roasted coffee blends. Using green beans from around the world, the coffee is roasted, then shipped within days to provide the freshest cup possible. With sustainable growing practices and equitable relationships through the purchase of Fair Trade- and Rainforest Alliance-certified coffee, the micro-roaster prepares coffee for a wide variety of businesses, including restaurants, grocery stores, coffee shops and convenience stores. 662-234-9942, brewhighpoint.com

New Beginnings Black Ops Pizza Marketing is a marketing course created for independent pizzeria operators competing with big chains. Filled with low-cost marketing strategies, the course is designed to boost your pizza sales and help you triumph over competitors. The course guarantees you’ll double your pizza sales in 12 months, or you’ll get your money back. 800-884-9129, ext. 300, blackopspizzamarketing.com

PromoAE pique polos, treated with DuPont Teflon fabric protector, are perfect for foodservice employees: Liquids roll off, and stains easily wash out. Made with 65% polyester and 35% cotton, the shirts are wrinkle-resistant and easy to care for, and are available in 13 colors and a variety of sizes. Men’s shirts with a pocket, and dress shirts, are also available. 800-932-9540, ext. 147, promoae.com

Custom Solution Designed for indoor, outdoor and trailer operations, Renato Ovens combo ovens are ideal for commercial and residential locations. Made to specifications, the ovens can utilize wood, gas or infrared fuel; feature a dual-mouth 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

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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PMQ Pizza Magazine â&#x20AC;&#x201C; The Pizza Industryâ&#x20AC;&#x2122;s Business Monthly

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December 2011 â&#x20AC;˘ pmq.com

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Advertiser Index December 2011 Display Advertiser

Phone

Website

Page

AM Manufacturing.............................................. 708-841-0959............................................. ammfg.com ....................................... 19 Arrow POS........................................................... 877-277-8875........................................... arrowpos.com...................................... 75 Avantec Ovens..................................................... 800-322-4374.........................................avantecovens.com................................... 13 Bay State Milling................................................. 800-553-5687....................................... baystatemilling.com........................... Cover 2 Bellissimo........................................................... 800-813-2974....................................... bellissimofoods.com ................................. 17 Best Choice Printing............................................ 800-783-0990 . .............................................. bcms.us.......................................82,83 Burke.................................................................. 800-654-1152........................................ burkecorp.com/pm ........................... Cover 3 Casa Di Lisio........................................................ 800-247-4199........................................... casadilisio.com...................................... 31 Christopher Ranch........................................................................................................... christopherranch.com................................. 46 CrustSaver.......................................................... 877-437-4743........................................... crustsaver.net...................................... 83 Cuppone America................................................ 800-655-1831.......................................... italianbrands.us..................................... 29 DoughMate......................................................... 800-501-2458......................................... doughmate.com ................................... 82 EZ Dine............................................................... 877-853-1263........................................... ezdinepos.com...................................... 73 Fontanini............................................................ 708-485-4800............................................ fontanini.com . .................................... 21 Grande................................................................800-8-GRANDE........................................ grandecheese.com .................................... 3 Hojiblanca.......................................................... 201-384-3007........................................... acorsausa.com...................................... 82 HTH.................................................................... 800-321-1850............................................ hthsigns.com....................................... 83 Impact Worldwide............................................... 800-653-8837.......................................... eimpactusa.com..................................... 67 La Nova............................................................... 716-881-3355.............................................. lanova.com . ............................... Cover 4 Liguria................................................................ 800-765-1452.......................................... liguriafood.com .................................... 25 Lillsun................................................................. 260-356-6514.............................................. lillsun.com ....................................... 74 MF&B Restaurant Systems................................... 888-480-EDGE.......................................... edgeovens.com .................................... 75 Marsal & Sons..................................................... 631-226-6688.......................................... marsalsons.com .................................... 74 Microworks......................................................... 800-787-2068.......................................... microworks.com .................................... 11 Middleby Marshall.............................................. 877-34-OVENS........................................... wowoven.com ....................................... 7 Moving Targets................................................... 800-926-2451....................................... movingtargets.com ................................. 37 NAPICS................................................................ 740-524-4123.............................................. napics.com......................................... 81 PDQ Signature Systems, Inc................................. 877-968-6430............................................. pdqpos.com ....................................... 49 Stanislaus........................................................... 800-327-7201........................................... stanislaus.com ....................................4, 5 Star Pizza Box..................................................... 863-577-0809......................................... starpizzabox.com.................................... 43 Stefano’s Gelato..................................................888-316- 1545........................................stefanosgelato.com.................................. 26 Tasti-Grain.......................................................... 800-649-7612.......................................livewelleatpizza.com................................. 47 Univex................................................................ 800-258-6358.......................................... univexcorp.com .................................... 73 Woodstone . ....................................................... 800-988-8103.......................................woodstone-corp.com................................. 73 XLT ..................................................................... 888-443-2751.............................................xltovens.com....................................... 55 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. 84

PMQ’s Pizza Magazine – The Pizza Industry’s Business Magazine

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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. • • •

PMQ’s Pizza Magazine – The Pizza Industry’s Business Magazine

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

December 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 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

september 11-13, 2009 www.orlandopizzashow.com

dough dividers/rounders

Food for thought...

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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.

DoughMate

• Dough Trays – extremely durable and airtight! • Dough Tray Covers – designed to fit! The Leaders in • Plastic Dough Knives – two ergonomic designs! Dough Handling Products • Dough Tray Dollies – heavy duty! • Excellence in Customer service since 1955! 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 800-501-2458 ........... 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

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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

magnets

JUMBO PIZZA SLICE MAGNETS 399-2966 WE DELIVER

www.magneticadconcepts.com

977 Butternut Dr. Holland

mailing services

management

keep more of your hard earned dough! 3 money saving programs:

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!

Conveyor & Deck Ovens All Major Brands Available

Leer Walkin Coolers and Freezers

New & Remanufactured! Pizza Store Equipment and Supplies!

marketing ideas

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

1-800-426-0323

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

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

Food for th

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

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loyaltycoach.com

September 11-13, 2009 www.orlandopizzashow.com

Hobart Mixers

Randell Refrigeration Prep Units & Freezers

www.timeforge.com 866.684.7191

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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 Sugar Creek Packing Co., Private Label Precooked Meat Topping Specialists www.sugarcreek.com................... 800-848-8205............. sales@sugarcreek.com

fontanini/capitol wholesale meats Contact: Gene Fontanini.......... www.fontanini.com.................. 800-331-MEAT Pizza toppings, Italian sausage, meatballs, sliced gyros and sliced beef

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

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 www.orlandopizzashow.com

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PMQ Industry Resource Guide olives, cont.

pizza delivery thermal bags, cont. ELECTRIC

HOTBAG

DELIVER OVEN - HOT PIZZA, GUARANTEED! on hold marketing

THE BAG

online ordering

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.

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 Keep Your Food HOT with our ALL NEW Patented System!

Electric Pizza Delivery Bags

pesto

888-556-2024 • www.RediHeat.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 All units UI listed.

Bag Solutions .................................................. Home of the Pizza Jacket Fish oven & equipment corp. 1. 20 W. Kent Ave........Wauconda, IL 60084 Deliver that pie HOT and DRY! 866-Bag-To-Go (866-224-8646) . ....................... www.deliverybags.com TOLL Free 877-526-8720........ Fax: 847-526-7447....... www.fishoven.com 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 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

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

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PMQ Industry Resource Guide

PMQ Pizza Magazine – The Pizza Industry’s Business Monthly

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PMQ Industry Resource Guide pizza OVENS, cont.

i feel pretty.

pizza OVENS, cont.

oh, so pretty!

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 pans

Bakeware Specialists

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

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

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

radio

COMMERCIAL PRINTING • MAIL FULFILLMENT SERVICES

8999

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

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

refrigeration

Replacement parts

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PMQ Industry Resource Guide safes

take and bake trays

tomato products

specialty foods 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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www.pizzaradio.com

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Resource Guide Advertiser Index December 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.............................. 87 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.............................. 88 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.............................. 95 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.............................. 95 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.............................. 93 Electric Hot Bag.....................................................800-927-6787.............................. 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.............................. 94 High Point Coffee..................................................662-234-9942.............................. 85 Hudson Refrigeration Manufacturing ....................800-924-8687 ............................. 89 iFranchise Group...................................................708-957-2300.............................. 90 Incredible Bags.....................................................888-254-9453.............................. 87 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.............................. 93

Resource Advertiser

Phone

Page

Lindsay.................................................................800-252-3557.............................. 90 Lloyd Pans............................................................800-840-8683.............................. 93 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, 91, 93 McClancy Seasoning..............................................800-843-1968.............................. 95 Melissa Data.........................................................800-635-4772.............................. 89 Menu Powerhouse................................................888-210-8189.............................. 94 MenuPro...............................................................800-907-3690.............................. 86 Message On Hold...................................................800-392-4664.............................. 90 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.............................. 93 Musco Family Olive................................................800-523-9828.............................. 90 My Pizza.com........................................................888-974-9928.............................. 91 National Menuboard.............................................800-800-5237.............................. 90 Neil Jones Food ....................................................800-291-3862.............................. 95 NMI......................................................................800-994-4664.............................. 94 Northern Pizza Equipment.....................................800-426-0323.............................. 89 NoteAds................................................................800-309-9102.............................. 95 Off the Wall Magnetics..........................................800-337-2637.............................. 89 P.A. Products.........................................................884-421-1060.............................. 93 PDQ Signature Systems.........................................877-968-6430.............................. 86 Peel A Deal............................................................877-563-5654.............................. 90 Peerless Ovens......................................................800-548-4514.............................. 93 Picard...................................................................800-668-1883.............................. 93 Pizza Equipment Warehouse..................................888-909-9237.............................. 93 Pizza Dough..........................................................718-951-3555.............................. 86 Pizza Ovens.com...................................................877-367-6836.............................. 93 POSnet.................................................................866-976-7638.............................. 86 Portion Padl..........................................................330-608-5928.............................. 86 Prebilt Hosting......................................................878-291-7925.............................. 95 Presto Foods.........................................................800-589-8604.............................. 87 Proxprint..............................................................888-310-7769.............................. 94 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.............................. 94 T&T Graphics........................................................800-557-9914.............................. 94 Tasti Grain.............................................................315-624-2748.............................. 88 Thermal Bags by Ingrid.........................................800-622-5560.............................. 91 Thunderbird..........................................................800-7-MIXERS.............................. 88 Timeforge.............................................................866-684-8791.............................. 89 Ventilation Direct..................................................866-433-8335.............................. 95 Vesuvio Foods.......................................................800-997-0887.............................. 87 Wood Stone..........................................................800-988-8103.............................. 93 World Wide Safe Brokers.......................................800-593-2893.............................. 95

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(

time capsule

)

O’Scugnizzo Pizzeria Over nearly a century, this business has evolved from tomato pie peddler to legendary pizzeria.

Eugeno Burlino came from Naples in the late 1800s and settled in Utica, New York, where he worked as a pastry chef. However, to supplement his income, he also attended the frequent feasts held in the predominantly Italian area and sold simple pies made by his wife: dough, sauce and Romano cheese, or olive oil and anchovy. “He carried the pies around in a big pan, and people would call out, ‘Hey, scugnizzi,’ which meant ‘street urchin,’” explains his grandson, Mike Burline. “In 1914, he opened a little shop to sell the pizzas, and we’ve been going ever since.” Since those humble beginnings, each generation has added its own contributions to O’Scugnizzo Pizzeria (uticapizza.com) to keep it successful (even by the ’50s, claims Mike, it was the only pizzeria in town). When Eugeno died in 1958, his son Angelo took over, and by the mid-’60s had changed locations and expanded the menu to offer sandwiches and salads. Steven and Mike, sons of Angelo and current co-owners, expanded into franchising by having two outside owners license the pizzeria name for their own Utica-based shops, receiving the main ingredients (including dough, sauce and sausage) from the same central location to maintain consistency. In the past decade, Mike’s son suggested bottling the pizza sauce and selling pies over the Internet to far-flung Utica natives, a move that has proved immensely successful; recently, a customer ordered $600 worth of pizzas for his birthday party in Las Vegas. Steven describes the celebrated pizza as “upside down”—on a sausage pie, the sausage goes on first, then cheese, and it’s put in the oven to bake, after which the sauce and a sprinkling of grated Romano is added on top. The unique product has driven several generations of fans through the doors, and kept them coming back. “If people grew up here and leave, when they come back, this is the first place they come—and they bring others with them,” marvels Mike. And, despite rising food costs, he adds, “we refuse to change the recipe or cheapen the product, and it shows.” The success is based on more than a great product, though; Steven chalks up the business’ longevity to old-fashioned hard work. “You can’t relax when you own a pizzeria,” he laughs. “We still have our hands in the dough every day.” –Tracy Morin

(Top to bottom) Angelo Burline assembles a pizza; Eugeno Burlino mans the pizzeria in 1954; the building, shown here in 1968, expanded to accommodate a bigger dining room.

Has your pizzeria been in business for 50 or more years? If so, contact us at tracy@pmq.com. 98

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