PMQ Pizza Magazine November 2014 by PMQ Pizza Magazine

2015 Pizza Industry Buyers Guide Page 72

NOVEMBER 2014 | WWW.PMQ.COM

THE POWER OF LAUGHTER: Jay Jerrier Uses Humor and Pranks to Build Page 2 Dallas Pizza Brands 36

Selecting the Perfect Oils Page 46

Cashing In on the Food-Truck Fixation Page 54

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DEPARTMENT ONLINE AT PMQ.COM Recent Videos (pmq.com/video)

PMQ Blogs ThePizzaInsider.PMQ.com Liz Barrett, PMQ’s editor at large, brings you the inside scoop on the industry’s latest business and marketing trends. Recently at The Pizza Insider: Liz offers tips for shooting great food photos; explains how teaching pizza classes can attract more customers; and ponders the benefits of legalized marijuana on the pizza business. PizzaWithoutBorders.PMQ.com Reporting from Paris, Missy Assink, PMQ’s international correspondent, reports on pizza events, trends and curiosities from around the world. Recently at Pizza Without Borders: Missy has a conversation with her father, PMQ publisher Steve Green, about his recent trip to Russia and the pizza trends he uncovered there.

Pizza TV: Building the World’s Largest Calzone The PMQ video crew journeys to Middlebury, Indiana, to capture the action as Rulli’s Pizza & Pasta attempts to set a new record for the world’s largest calzone. The end result: a calzone weighing 212 pounds and stretching more than 23’.

SliceofLife.PMQ.com PMQ’s social media director, Melanie Addington, brings you weekly posts on the latest trends and tips in social media. Recently at Slice of Life: Melanie checks out Hyperlapse, a hot new Instagram tool; offers tips for solving social media screw-ups; and suggests ideas for celebrating pizza-related holidays. Pizza 360: From Russia With Love

Think Tank Hot Topics (thinktank.pmq.com) The PMQ Think Tank is the world’s largest online forum for the pizza industry. With a membership of 2,500 and more than 80,000 posts, you’re sure to find the answers you’re seeking. Some examples of recent posts: Independent Contractor Drivers – A pizzeria operator seeks advice on paying delivery drivers as independent contractors. Credit Card Processing Rates – Think Tank members discuss how much they’re paying for credit card transactions. Starting a Second Location – A new member seeks advice on how to calculate sales projections for a second location of his pizzeria. Do you have an answer for these operators or questions of your own? Log on to the Think Tank and take a look around at thinktank.pmq.com.

The pizza industry is booming in Russia, where PMQ recently launched its third international publication. Daniel Lee Perea talks to PMQ Russia publisher Vladimir Davydov, formerly with Papa John’s Russia, and Stanislav Markin, owner of Russian Flour Mill #3, about the state of pizza in the land of Tolstoy and Tchaikovsky.

PMQ Pizza Magazine

This Week in Pizza (pmq.com/thisweekinpizza) PMQ’s weekly e-newsletter brings breaking industry news to your inbox every Wednesday. Receive it free by visiting pmq.com/subscribe. 6

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CONTENTS NOVEMBER 2014 PMQ PIZZA MAGAZINE | November 2014

2015

| Volume 18,

Page 72

| WWW.PM Q.COM

Issue 9

ON THE COVER

Pizza Indus try Buyers Guide NOVEMB ER 2014

THE MERRY PRANKSTER OF PIZZA

The Merry Prankster of Pizza

The Pizza Industry’s Business Monthly | PMQ.com

Depending on your definition of “funny,” Jay Jerrier, owner of nationally renowned Cane Rosso and Zoli’s NY Pizza in Dallas, will either make you laugh or make you mad. But even his detractors can’t deny his wicked pizza making skills—and his knack for marketing and branding his restaurants. By Rick Hynum

TH E PO ER OF LAUG HTW ER:

Jay Jerrier Uses Humor and Pranks 2 Dallas Pizzto Build Page a Brands 36

Selecting the Perfect Oils

Page 46

Cashing In on the Food-Truc k Fixation Page 54

FEATURES

Over 1,000,000 Served Third-generation pizzaiolo Frank Giaquinto has a claim to fame that most pizza makers could only dream of—he once made a pie for the King of Rock and Roll. By Melanie Addington

Essential Oils Top chefs and consultants offer tips for choosing the right oils for your frying, finishing, baking and sautéing needs. By Tracy Morin

Rules of the Road Get your motor running with a food truck or mobile kitchen, and you may find yourself on the fast track to long-term brick-and-mortar success. By Tracy Morin

The 2015 Pizza Industry Buyers Guide From dough equipment and gourmet toppings to hot bags and direct mail services, the 2015 Pizza Industry Buyers Guide (formerly called the Pizza Pages) features high-quality products for your pizzeria’s every need.

SPECIAL SECTION: THE 2015 PIZZA INDUSTRY BUYER’S GUIDE

EMILY LOVING

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

THE PIZZA COMPANY MR. COFFEE

RUSSO’S

CONTENTS NOVEMBER 2014

RULES OF THE ROAD

ESSENTIAL OILS

DEPARTMENTS 18

In Lehmann’s Terms: Creating a Lighter DeepDish Crust

Our circulation manager, Sherlyn Curry, shines the spotlight on PMQ’s subscribers, including Newport Pizza Company, Village Pizza & BBQ, Glass Nickel Pizza and Arte Pizzeria.

Tom “The Dough Doctor” Lehmann offers a solution to tough, chewy deep-dish pies.

New York’s Finest: Baked Fennel With Parmesan Cheese With its distinctive licorice-like flavor, fennel blends perfectly with Parmesan cheese in this simple yet delicious side dish.

Marketing Maven: 10 Ways to Build Holiday Traffic Linda “The Marketing Maven” Duke helps you get into the holiday spirit with 10 moneymaking promotional ideas for your pizzeria.

Meet Our Subscribers

Recipe of the Month: Spicy Hawaiian Pizza Carando Pizza Toppings puts a mouthwatering twist on a popular favorite: a spicy version of the classic Hawaiian pizza.

106 Pizza Hall of Fame: PizzAroma With only two tables and no air conditioning—not even a vented hood—Robert Leucht started PizzAroma in 1963. Today, the Owensboro, Kentucky, institution is still going strong, and Leucht, now 82, still runs it!

The 2015 Pizza Power Report: The pizza industry’s most anticipated annual report reveals the latest national sales figures, store counts, trends and more. Gluten-Free Marketing: Learn how leading operators are selling more pizzas to the lucrative, still-growing gluten-free community. Meatballs: The pizza world’s best chefs offer tips for creating the perfect meatball. Mobile Marketing: We offer a bevy of suggestions for improving sales and driving traffic through mobile technologies.

Accounting for Your Money: Hiring a Tech-Savvy Student Intern Mike Rasmussen explains how college interns can help pizzeria operators use new technologies to boost sales and profits.

Click here for featured video: PMQ Extra: The PizzaTV crew travels to Las Vegas to meet with the operators of some of Sin City’s leading food trucks. Click here for featured video: The PizzaTV crew spends some time with Dave Sommers, a U.S. Pizza Team member and owner of Mad Mushroom in West Lafayette, Indiana. 10

Coming Next Month

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IN EVERY ISSUE 6

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Editor’s Note

Letters to the Editor

Pizza Press

70(S8) Product Spotlight 93

Advertiser Index

Pizza Industry Resource Guide

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EDITOR’S NOTE RICK HYNUM

Not-So-Serious Business With his quick wit, gift of gab and sharp business mind, it’s no wonder Jay Jerrier— owner of Cane Rosso and Zoli’s NY Pizza in Dallas (“The Merry Prankster of Pizza,” page 36)— was once a superstar in the world of corporate finance. Luckily for pizza lovers, he hated every minute of it. So, when Jerrier discovered he also had a knack for making incredible pizzas, he ditched his coat and tie for a flour-dusted apron and cargo shorts and never looked back. A few years later, he has become one of the country’s best-known pizzaioli, thanks to both his culinary talent and his marketing and social media savvy. Unlike so many of our readers, Jerrier doesn’t have pizza sauce in his blood. He taught himself the art and craft of pizza making (with help from the VPN, of course) and cut his teeth as an investor in Campania Pizza (campaniapizza.com) before launching Cane Rosso (Italian for “red dog”) in 2011. But he is certainly a natural-born marketer, and that’s what this month’s cover article focuses on. Unfortunately, space was limited, as always, so here are a few more marketing-related nuggets from my chat with Jerrier:

PMQ PIZZA MAGAZINE | November 2014 | Volume 18, Issue 9

2015 Pizza Industry Buyers Guide Page 72

NOVEMBER 2014 | WWW.PMQ.COM

The Pizza Industry’s Business Monthly | PMQ.com

THE POWER OF LAUGHTER: Jay Jerrier Uses Humor and Pranks to Build Page 2 Dallas Pizza Brands 36

Selecting the Perfect Oils Page 46

Cashing In on the Food-Truck Fixation Page 54

On the cover: A man who can make his own kids laugh is a funny man indeed. Here, Jay Jerrier, the witty owner of Cane Rosso and Zoli’s NY Pizza in Dallas, keeps his daughters, Ella, 8 (left), and Emma, 12, chuckling as they enjoy slices of Dad’s famous Neapolitan pizza at Cane Rosso. Photo by Emily Loving

Don’t let Yelpers get to you. “When I first started, I was obsessed with Yelp,” Jerrier admits. “I would feel so bad if anyone said we sucked—it’s only my whole life I’m pouring into it. Now I try not to get drawn offside by Yelp. It has always been a forum for people with an axe to grind. They write one-star reviews because they had to wait 15 minutes for a table or they hate Neapolitan pizza. Why are you writing a review of a Neapolitan pizzeria if you hate Neapolitan pizza? There’s nothing I can do to change your mind!”

Use secret shoppers for the best feedback. Instead of stressing over Yelp reviews, Jerrier contracts with a third-party mystery shopper firm to receive impartial critiques. “They come in and review all of the things we want them to review, from how the restaurant looks to the service, the bartenders, the hostesses, the patio. They do each location about once a month or every six weeks and give us a really comprehensive look and a very detailed write-up.”

Use a light touch with the news media. When you’re outspoken and eminently quotable, the press will come calling. And it doesn’t hurt to call on them occasionally, too. Jerrier keeps an email list for both local and national journalists, but he makes sure to keep all contacts friendly, brief and informal. When Cane Rosso makes another national best-of list, Jerrier sends a short email with a link to the story—otherwise, no hard-sell message, no hype and no bother. “I generally reach out personally to them, so it’s not some generic press-release kind of thing,” he says. “And I respond pretty quickly to their requests and try to put a bit of humor into everything we do.”

Does Jerrier’s media-friendly approach and use of humor really work on journalists? So far, he and his restaurants have been profiled in D Magazine, the Dallas News, the Dallas Observer, the Arkansas Times, Eater.com, SeriousEats.com and Thrillist.com, to name a few print and online outlets. Oh, and he’s also that guy with the cute kids on our cover this month. So it’s safe to say he’s doing something right.

SCAN TO SUBSCRIBE Subscribe to PMQ now! Get your print, digital or mobile edition!

PMQ Pizza Magazine

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Rick Hynum Editor-in-chief PMQ Pizza Magazine

LETTERS TO THE EDITOR RICK HYNUM 4½ Stars On Yelp

A P U B L I C AT I O N O F P M Q , I N C .

First of all, great magazine and great features! Your magazine is like a partner to me. I read and reread it all the time and come up with new ideas. We started St. George Pizza in November 2010. Our menu is big, and we update it every six months. We have more than 20 specialty pizzas, plus deep-dish and stuffed pizzas. I do all of the shopping and cooking alone to make sure everything is perfect and fresh. During the week, our customers have a one-hour wait time—and up to 2½ hours during the week—and no one leaves! We’re a family-run pizzeria—it’s my wife, kids, family friends and myself. We focus on our customers and bring them into the family. We know them by first name and love them all. And I’m very proud to say that we’ve been the top pizza place in our town on Yelp for the last few years, with 4½ stars! Again, we love your magazine and your Facebook page. Thank you, PMQ, and keep up the great work! George Contakos St. George Pizza Huntington Beach, CA Your kind words are much appreciated, George. We’ve heard and read good things about St. George Pizza. We look forward to our next trip to Orange County—we will definitely drop in for some pizza and homemade meatballs!

Winner of 5 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 Rick Hynum rick@pmq.com ext. 130 Editor at Large Liz Barrett liz@pmq.com Senior Copy Editor Tracy Morin tracy@pmq.com International Correspondent Missy Green missy@pmq.com DESIGN/PRODUCTION Art Director Kara Hoffman kara@pmq.com ext. 135 Designer Eric Summers eric@pmq.com Media Producer Daniel Lee Perea dperea@pmq.com ext.139 ADVERTISING Sales Director Linda Green linda@pmq.com ext. 121 Account Executive Clifton Moody clifton@pmq.com ext. 138 Account Executive Tom Boyles tom@pmq.com ext. 122 Account Executive Anna Zemek anna@pmq.com ext 140 Sales Assistant Brandy Pinion brandy@pmq.com ext. 127 MARKETING Social Media Director Melanie Addington melanie@pmq.com ext. 133 ADMINISTRATION Chief Financial Officer Shawn Brown shawn@pmq.com Circulation Manager Sherlyn Clark sherlyn@pmq.com ext. 120

Proofing Neapolitan Dough I saw your recipe video for Neapolitan dough (featuring PMQ test chef Brian Hernandez) on PizzaTV.com and have used this recipe 10 or so times. It’s a great recipe and easy to make. The only issue I have is proofing it for four hours at room temperature. I generally make it late at night and have to get up at 4:30 a.m. to put it in the fridge. Once I slept through the alarm and the dough rose too much! But it still turns out better than any recipe I’ve tried before. Thanks for making pizza making so easy! Richard Knab Bristow, VA Brian Hernandez responds: “That has happened to me as well, Richard. There are numerous ways to make this kind of dough. Some leave it out for 18 hours at room temperature, others for less time. Experiment and see what works best for you!”

Share your passion! 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, 612 McLarty Rd., Oxford, MS 38655. We look forward to hearing from you! Friend us on Facebook! Visit facebook.com/pmqpizzamagazine.

Thank You to Our PMQ Think Tank Moderators Daddio: Member since June 2006 Tom Lehmann: Member since June 2006

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

14 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Director of Operations/ Event Coordinator Brian Hernandez brian@pmq.com ext. 129 PMQ INTERNATIONAL PMQ China Yvonne Liu yvonne@pmq.com PMQ Australia-NZ Tom Boyles tom@pmqaustralia.com France Pizza Julien Panet jpanet@francepizza.fr Pizza e Pasta Italiana Massimo Puggina redazione@pizzaepastaitaliana.it Spain—pizzanet.es Eduard Jiménez info@pizzanet.es Brazil—Pizzas & Massas Michel Wankenne wankenne@insumos.com.br EDITORIAL ADVISORS Chef Santo Bruno Tom Feltenstein Tom Lehmann Joey Todaro Ed Zimmerman CONTRIBUTORS Chef Santo Bruno Linda Duke Tom Lehmann Michael J. Rasmussen

Volume 18, Issue 9 PMQ Pizza Magazine 605 Edison St. • Oxford, MS 38655 662.234.5481 • 662.234.0665 Fax linda@pmq.com PMQ Pizza Magazine (ISSN #1937-5263) is published 10 times per year. Cost of U.S. subscription is $25 per year. International $35. Periodical postage pricing paid at Oxford, MS. Additional mailing offices at Bolingbrook, IL. Postmaster: Send address changes to: PMQ Pizza Magazine, PO Box 2015, Langhorne, PA 19047. Opinions expressed by the editors and contributing writers are strictly their own, and are not necessarily those of the advertisers. All rights reserved. No portion of PMQ may be reproduced in whole or part without written consent.

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PIZZA PRESS NEWS & VIEWS

TILGHMAN WENDEL

When’s the last time you treated your customers like royalty? That was the goal behind Noble Pie Parlor’s (noblepieparlor.com) 4-Year Anniversary & Customer Appreciation Party, held at the Reno, Nevada, pizzeria on September 18 to 20. All comers received the red-carpet treatment with pizza and beer discounts, free samples and a guest DJ. But the celebration kicked off with the 2nd Annual Eats of Strength Eating Competition. For a $10 entry fee, competitors accepted the challenge to eat 12 hot wings and a 16” pizza, then chug 48 ounces of beer, vying for prizes that included a 15-gallon keg of craft brew, Noble Pie swag and gift certificates. The winner of the event, David Ware, completed the challenge in 20 minutes and 58 seconds. "The competition went off without a hitch," reports Noble Pie co-owner Trevor Leppek. "We couldn't have asked for a better event, with such great support from the community."

TILGHMAN WENDEL

A Noble Celebration

During Noble Pie Parlor's 4-Year Anniversary & Customer Appreciation Party, competitors vied for the top prize in the Eats of Strength Eating Competition, which asked entrants to scarf down hot wings, pizza and beer in record time.

The first-ever adults-only Pizza Camp was held on September 6 in the Baker NearWilderness Settlement just outside Minneapolis. The event drew a sold-out crowd for pizza-themed activities, including a Make-Your-Own Pizza Dinner. Partner pizzerias included Minnesota’s own Pizza Luce (pizzaluce.com), Heggies Pizza (heggiespizza. com) and Pete’s Pizza (petes-pizza.net)....

GEORGES BIA

News snippets from around the pizza industry: Minsky’s Pizza (minskys.com), a Kansas City, Missouri, staple for nearly 40 years, earned the pop-star seal of approval when superstar Katy Perry trotted out its gourmet pie during a concert in August—then shared a slice with a nine-year old fan in the audience....

Bits and Pizzas

Baltimore-based Hersh’s Pizza (hershspizza.com) took a PR nightmare for Ravens running back Ray Rice and spun it into positive yardage. Amidst outrage over video footage that depicted Rice assaulting his girlfriend, Hersh’s used Facebook to offer free pizzas to anyone who turned in Rice jerseys at the shop. The post generated hundreds of shares within hours, and Hersh’s later made donations to a local domestic violence center for every jersey received....

16 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

KE ITH AL LIS

PIZZA Stoned Oven Gourmet Medibles has answeredMARCO'S the marijuana and munchies call by introducing THC-infused personal pizzas, dubbed “the world’s strongest medicated pizza” and sold to dispensaries in the Los Angeles area. For the truly stoned, catering is also available....

(Top to bottom) Katy Perry proved her love of pizza at a recent concert; jerseys earn free pizzas at Hersh's; THC-laced pizza hits Los Angeles dispensaries.

The Scientific Method Pizza chefs and their biggest fans already take pizza seriously, but others are breaking it down to a science. Journal of Food Science recently published an article titled “Quantification of Pizza Baking Properties of Different Cheeses and Their Correlation With Cheese Functionality.” If you think that’s a mouthful, check out the abstract: “The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature and water activity).” In layman’s terms, researchers baked pizzas with mozzarella, cheddar, Colby, Edam, Emmentaler, Gruyère and provolone cheeses and ultimately determined that mozzarella was the best cheese for pizza. Who would’ve guessed? Food science researchers determined that mozzarella was the best cheese for pizza, thanks in part to its browning and melting characteristics. But you probably already knew that.

Music Sharing

KEITH HAYMAN

One Nashville pizzeria is facing the music, singing a different tune, dancing to the beat of its own drummer...well, you get the picture. In September, Music City Pizza (musiccitypizza.com) struck up a partnership with United Record Pressing (URP) to deliver free goodies—vinyl records, digital downloads, concert tickets and more—along with pizzas on a random basis to customers. URP provided owner Keith Hayman with 1,500-plus vinyl records (everything from Iggy Pop to A Tribe Called Quest), and the pizzeria slapped a sticker on each record, thanking customers and encouraging them to support local record stores. “Fans are always looking to get turned on to new and old music, and artists are always looking for new opportunities to get their music to new fans,” Hayman says. “It’s like getting a prize in your cereal box—it’s fun to deliver pizza, music and experiences.” Music City Pizza is making pizza fans and music lovers happy with vinyl records served up randomly to lucky delivery customers.

The Picture of Health

INCREDIBLE PIZZA COMPANY

Known for its kid-friendly entertainment centers and all-you-can-eat buffets, America’s Incredible Pizza Company (incrediblepizza.com), with locations in six U.S states and Mexico, freshened up its image last August with Healthy Gourmet Pizzas. The pies, on thin Lavosh crusts, promise 30% fewer calories and half the cheese and carbs of a typical pie. A new line of healthier pasta dishes, more vegetable offerings, and gluten- and sugar-free items are also in the works. Meanwhile, Pizza Hut (pizzahut.com) is testing its Skinny Slice pizzas, with 30% fewer calories, and Indianapolis’ Ezra’s Enlightened Cafe recently put a pizza on the menu designed for raw dieters. Ah, the ongoing quest for a healthier slice: the future of pizza or hopeless fad? America's Incredible Pizza Company is hopping on the health bandwagon with its new line of Healthy Gourmet Pizzas, with more diet-friendly menu additions in the pipeline.

October 2014

pmq.com 17

IN LEHMANN’S TERMS TOM “THE DOUGH DOCTOR” LEHMANN

Creating a Lighter Deep-Dish Crust If your deep-dish crust comes out tough and chewy, a blend of two flours—including an all-purpose flour—may be the solution. By Tom Lehmann

QUESTION: Our deep-dish pizzas are too tough and chewy. What’s the secret to a light, tender deep-dish crust?

ANSWER: This problem can be addressed in a number of ways. One way would be to add enough reducing agent—such as L-cysteine, glutathione or protease enzyme—to the dough to sufficiently weaken the flour protein. This will yield a more tender crust, but the dough will have a very short shelf life, both refrigerated and at room temperature, and it will be more prone to inconsistent performance due to temperature differences of the finished (mixed) dough. You may also have flavor problems, and dough stickiness will likely be a major complaint. You could also use fermentation to mellow the flour proteins for a more tender finished crust. This will require paying careful attention to the finished dough temperature and fermentation time; we usually see some combination of both room temperature and refrigerated fermentation temperature employed, although a longer refrigerated fermentation time—five or more days—will sometimes do the trick. However, such a long storage time in the cooler can be problematic. In my experience, it’s better to use flour with a lower protein content, such as an all-purpose flour or H&R, a winter wheat bread flour. My preferred strategy is to create a blend of your regular pizza flour with an all-purpose flour. Thus, you can create a flour blend that works well for your specific application and shop conditions. I was recently in a pizzeria where we were developing a deepdish pizza crust. Using their regular flour (12.6% protein), the finished crust was unacceptably tough and chewy. But when we made it from a blend of 50% regular pizza flour and 50% allpurpose flour, the resulting crust had exactly the eating properties we were looking for. The crust was light and very tender, 18 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

and it retained these properties even after the pizza had cooled down through a simulated delivery or carryout! When using a blended flour, you can usually follow your regular dough management procedure. You just need to make sure that you proof the dough to the desired height before dressing it as a pizza for baking or par-baking or before storing it in the cooler for later use. To determine the right mix of your regular flour and the substitute flour, you’ll probably have to experiment a little bit. It will depend on a number of factors, such as the strength of your regular flour, the strength of the substitute flour and your dough management procedure. Tom Lehmann recently retired as the longtime director of bakery assistance for the American Institute of Baking (AIB). He is now an industry consultant dedicated to helping pizzeria operators make more money. Need more dough advice? Visit the Dough Information Center at PMQ.com/dough.

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NEW YORK’S FINEST CHEF BRUNO

Baked Fennel With Parmesan Cheese Chef Bruno offers an easy-to-make recipe that combines the licorice-like flavor of fennel with Parmesan cheese. By Chef Santo Bruno

ello, my readers! Today I want to talk to you about fennel. Fennel has a distinctive flavor reminiscent of licorice. The Italians call it finocchio and use it in various recipes. It’s firm, crunchy, a little bit sweet, and it’s delicious by itself, mixed in a salad or baked with Parmesan cheese. It also has medicinal properties and is one of the main ingredients of absinthe. Personally, I love to eat fennel raw after a meal. It’s very good for your digestion. We tend to eat a lot of it during the holidays in the Bruno household. Of course, I like to keep things simple for my PMQ readers, so here is an easy-to-make recipe using fennel, butter and Parmesan cheese. (You can tweak it by adding thyme or a little sea salt and freshly cracked pepper.) Give it a try, and if you like it, I suggest you add it to your menu. You won’t be sorry! Mangia!

You’ll Need: 2 lb. fennel bulbs, cut in half 4 tsp. butter ¼ c. Parmesan cheese, grated Directions: Preheat the oven to 400°F. Meanwhile, boil the fennel in a large pot until it’s tender but not mushy. Drain. Cut the fennel lengthwise into 4 to 6 pieces. Butter a baking pan and place the fennel on the pan, then sprinkle it with Parmesan cheese. Bake the mixture in the oven for about 20 minutes or until the cheese turns golden-brown. Serve immediately.

Chef Bruno is PMQ’s culinary advisor, with more than 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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Easy Menu Additions, Perfect Crowd Pleasers

Quality, Selection, and Value. That’s the beauty of Bellissimo. We offer a full line of the most popular appetizers, for a variety of different crowds and occasions. Quick to cook and easy to serve, our delicious appetizers are a profitable menu addition and the perfect preamble to any meal. start a new tradition and enjoy the beauty of Bellissimo - crowd pleasing appetizers that give your favorite meal a new beginning.

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MARKETING MAVEN LINDA DUKE

10 Ways to Build Holiday Traffic Get into the spirit of the season with these promotional ideas and prepare for your best holiday ever. By Linda Duke

he upcoming holiday season is a pretty big deal for pizzeria operators. Hordes of customers opt for the convenience of pizza delivery on New Year’s Eve and New Year’s Day—after all, we can eat only so much leftover turkey—and folks often crave a fresh, piping-hot pie after a long day of fighting traffic and standing in long lines on busy shopping days. As a restaurateur, you’ll want to create top-of-mind awareness for these potential customers at this time of year. For starters, think like a holiday shopper when you’re developing your seasonal menu. Create holiday-themed pizza specials, desserts or drinks just for them. And while you’re creating a holiday business plan, don’t forget to create a people plan. Successful holiday promotions depend on having enough well-trained staff to handle the additional workload you’ll face during the busy season. Train, train, train—and be sure to motivate your team with incentives and rewards tied to goals! Meanwhile, here are 10 ideas for building traffic over the holiday season:

1 2 3

Engage customers on social media. Use Facebook, Twitter, Instagram and Pinterest to reach out to your customers at this time of year. Let them know that you’re here to help them feed their families during this busy, often hectic season. Use photos of your food, and employ humor and uplifting, positive messages to get their attention! Send out a direct mail piece with a holiday promotion. Create a promotion with an expiration date to convey a sense of urgency and work with a skilled professional designer to create an attractive, eyecatching piece. If you don’t have a loyalty program, create one. Get your customers hooked on your loyalty rewards now, and you’ll reap the dividends throughout 2015. Use social media, direct mail, e-newslet-

22 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

ters and in-house signage to spread the word. Make sure to give new members some kind of instant reward for signing up, such as a free appetizer with their next visit or order.

Host a fundraiser for a good cause. Customers are usually in a generous and giving mood during the holidays, so now’s the time to promote a cause that’s dear to your heart, such as a local food bank or a toy drive. Reach out to local organizations and find out how you can help them.

5 6 7 8

Hold a Christmas caroling event. Partner with other businesses in your community to organize a night of Christmas caroling. Invite the public to join you in making the rounds in the neighborhood. Of course, you’ll want the route to end at your restaurant, with pizza specials for the participants. Outfit your staff in seasonal clothing. You can start with Santa hats or holiday-themed sweaters. Help your employees get into the holiday spirit, and their enthusiasm will spread to your customers. Give away free ornaments. Select the right ornaments for the right customers. For example, give away kid-friendly ornaments—snowmen, reindeer and elves—to families with small children. Offer more romantic ornaments as keepsakes to couples.

sure to include gift cards to your pizzeria, but also feature merchandise from partner businesses in your area.

9 10

Create a social media fan campaign for the holidays. To build up your social media fan base, offer a free holiday-themed dessert to people who like you on Facebook or follow you on Twitter. Also offer a deal-of-the-day promotion on all of your social media channels to keep customers coming back every day through December. Host a wreath making event. Bring in local craftspeople to teach your customers how to make beautiful holiday wreaths. If wreath making isn’t your thing, try a cookie baking event or offer lessons in making pumpkin pies. Linda Duke is the CEO of Duke Marketing and author of Recipes for Restaurateurs (marketing-cookbook.com), a “cookbook” of marketing ideas for restaurant owners, as well as The LSM Diet: Improve Your Bottom Line, Not Your Waistline (lsmdiet.com), a self-help guide to local store marketing. She publishes a quarterly industry resource, Restaurant Marketing Magazine, and an educational program, LSM-U, Local Store Marketing University. Find out more at dukemarketing.com.

Offer gift ideas on your website. Partner with local stores in your neighborhood to create a special section on your website that lists unique but affordable gift ideas under various categories, such as For Him, For Her, For Boys and For Girls. Make

November 2014

pmq.com 23

ACCOUNTING FOR YOUR MONEY MICHAEL J. RASMUSSEN, CPA

Hiring a Tech-Savvy Student Intern By working with local colleges, restaurateurs can find interns with the know-how to set up technologies that will improve their bottom lines. By Michael J. Rasmussen

QUESTION: I’m a small independent operator with limited resources, but I’d like to be able to take better advantage of new technologies to improve my restaurant business. How can I do this affordably?

ANSWER: I’ve learned over the years that many pizzeria operators are simply too busy to learn new technologies that can help them better track important financial data and build a more successful business. Over the past year, I’ve been working with the University of Central Arkansas (UCA) to develop a new internship program in the Computer Science and Accounting departments, with the goal of assigning tech-savvy college students to assist local small businesses with their technology needs. I believe this program could serve as a model for other universities around the country—in fact, we’re working to expand the program nationwide. One of the participating businesses in this semester’s UCA program was a local pizzeria. Working for minimum wage, the student intern used his technological know-how to set up a system that better tracks the restaurant’s sales and customer data. In this case, the intern worked with an existing platform that provides daily POS and sales reports in real time to the restaurateur’s mobile device; captures customer information and purchasing habits for future marketing efforts; and maintains up-to-date, real-time records on food costs. However, for pizzeria operators that don’t already have a platform in mind, the intern can be assigned the task of researching technologies and coming up with the perfect one for the restaurant’s operations. In the process, students learn real-life business skills, and part of their final grades depend on the business owners’ evaluations. The UCA intern even arranged for a Pizza Day for his entire class. The restaurant operator brought pizzas to the classroom and discussed the intern’s efforts and his impact on the restaurant. Each student was allowed to bring one guest to 24 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

class, the intern promoted the event through social media, and it turned into a standing-room-only affair. The operator ended up creating a permanent special offer just for UCA students! There are many grants and scholarship and internship programs that help students pursue business careers. In some cases, university deans are mandated to pursue partnerships in the community that impact and promote lifelong and experiential learning, research, service and community engagement. I encourage you to contact a college or university in your area to find your own intern. Meet with the dean of the business or accounting school and offer an internship/partnership to tech-savvy students and get them involved in your restaurant on a part-time basis. The worst that can happen is the students will love your pies and spread the word to their friends through social media! Have a question for Mike? Send it to editor@pmq.com.

Michael J. Rasmussen is the owner of Rasmussen Tax Group (rasmussentaxgroup.com) in Conway, Arkansas. He is also the co-owner of Eyenalyze (eyenalyze.com), a company that provides real-time profit analysis for restaurant owners.

SHERLYN’S PICKS MEET OUR SUBSCRIBERS Sherlyn Curry, PMQ’s circulation manager, shines the spotlight on the true leaders and innovators of the pizza industry: our subscribers.

Newport Pizza Company NEWPORT, KY

Cincinnati is famous for its chili, and Newport Pizza Company (newportpizzacompany. com), located within a stone’s throw of the city, is almost as famous for its Cincinnatus, a thin-crust pie topped with cream cheese, Cincinnati chili and sharp cheddar cheese. Delish.com declared it one of the 15 “Amazing Pizzas From Across the U.S.” in 2012. The independent pizzeria offers a wide range of other specialty pies, including the Popeye, made with an Asiago spinach dip, a three-cheese blend, grilled chicken, diced bacon and diced tomatoes.

Village Pizza & BBQ

MILFORD, MI

Readers of the Milford Times voted Village Pizza & BBQ (villagepizzaandbbq.com) the best pizza in town this year, and the shop also does a bang-up catering business. Its Pizza Party Planner and Pasta Party Planner serve up to 35 people, while the Chicken Party Planner will feed up to 100. In addition to a variety of specialty pies, Village Pizza also specializes in broasted chicken, pork chops, fish and shrimp, and whole-slab barbecue dinners.

Glass Nickel Pizza GREEN BAY, WI

One of eight stores around Wisconsin, Glass Nickel Pizza (glassnickelpizza.com) took National Pizza Month quite seriously this year, rolling out a new one-of-a-kind pizza each week (starting with the Caraway Reuben Burger on October 6 and ending with the Pizzatouille on October 27) and giving away free slices to the first 10 customers every Wednesday. The company also hosted a Photofest contest, inviting customers to post their selfies on Glass Nickel’s Facebook page for prizes that included a $100 gift card.

Arte Pizzeria

LOVELAND, CO

“Healthy Pizza, Happy People” is the motto at Arte Pizzeria (artepizzeria.com), owned and operated by a Naples native. The shop’s website features a gallery of impressive food photography highlighting customer favorites, while specialty pies are often seasonally inspired. One recent fall pizza featured oven-roasted butternut squash, spinach, onions, mascarpone cheese and a drizzle of local honey.

Subscribe to PMQ: pmq.com/subscribe 26

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FEATURE STORY FRANK GIAQUINTO

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Meet Frank Giaquinto, the man who has made a million pizzas and once wowed the King of Rock and Roll. By Melanie Addington

rank Giaquinto was born into the pizza business. A third-generation pizzaiolo from the Bronx who has co-owned a pizzeria and worked in many others, Giaquinto also has a claim to fame that most pizza makers could only dream of: He once made a pie for a king—the King of Rock and Roll, no less. That was forty years ago, mind you, and Giaquinto, who was born in 1953, was just hitting his stride. Now, after nearly 50 years in the business, most people would want to retire, but Giaquinto keeps moving forward. He took a new job this January with Mick’s All American Pub (micksallamericanpub. com) in Lancaster, Pennsylvania. “He is really dedicated to pizza,” says David Andresen, executive chef for Mick’s All American Pub, which also has locations in Mount Joy and Lititz, Pennsylvania. “I’ve never met someone who really loves making pizza so much and eats it every day. He’s also a funny guy and has some great stories.” When Giaquinto’s training started at Mick’s, the staff quickly realized he still knows his way around a pizza kitchen. “I can

ask him to make a pizza, and I turn around and it’s done in less than 30 seconds,” Andreson says. Giaquinto got his pizza making start in the 1960s, watching his brother spin dough. Their dad, Vincent Giaquinto, owned Quinto’s, a pizzeria in the Bronx, where he worked until his death in 1962. Frank’s older brother, Vincent, took over the reins and trained his siblings in the business. “I learned [pizza making] in 1966,” Giaquinto recalls. “I used to fold boxes and then fall asleep in the booth. I was 12 years old. Later, my four brothers, my mom and I had a place on Long Island, Jovini’s Pizza, until 1972. I loved making pizza from the first time I started. I was so proud.” But one of his proudest moments came in 1973, when Elvis Presley came to town. By this point, Giaquinto had moved on to a job at another pizzeria, and, as luck would have it, the King himself was playing a show at the Nassau Coliseum in Uniondale, New York. “I was given the pizza order at the time,” Giaquinto says. “I was working at Joe’s Pizza in Woodhaven, New York, and it was my first barbecue chicken pizza.” November 2014

pmq.com

Impressed with Frank Giaquinto’s pizzas, Elvis Presley once sent him free concert tickets as a thank-you.

Evidently, Presley was pleased with Giaquinto’s work. “Afterward, Elvis sent me front row tickets to the show,” the pizza veteran recalls, fondly. Now in his early 60s, Giaquinto says he has made more than 1 million pizzas—1,250,000, to be more exact—and the number keeps growing as he whips up an additional 500 pies per week. “I just liked it from the first day,” Giaquinto says. “It is the one thing in my life I know how to do.” Giaquinto has seen plenty of changes in the business over the years. “My dad would drizzle oil on the pizza, but today that looks greasy,” he notes. “Back then, you came in for a slice of regular or pepperoni. Now there are…thousands of types of pizza.” Giaquinto says he urges fellow pizza makers to stick with the old-school methods whenever they can. He has trained more

“I used to fold boxes and then fall asleep in the booth. I was 12 years old. Later, my four brothers, my mom and I had a place on Long Island, Jovini’s Pizza, until 1972. I loved making pizza from the first time I started. I was so proud.” than 100 pizzaiolos in the business and always gives them the same advice. “I would insist on as little flour as possible,” he says. “Flour has no taste. Too much flour is no good and burns on the brick of the oven.” He used to be impressed with the famous McDonald’s sign that said, “Over 99 Billion Served,” until he thought about the numerous pizzerias he has seen or eaten at in the United States. “No disrespect to McDonald’s, but we surpassed 99 billion slices many moons ago,” Giaquinto says. “The slice has come a long way, I tell you. Even when the economy is bad, everyone has a few dollars for a slice of pizza.” Melanie Addington is PMQ’s social media director.

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RECIPE OF THE MONTH SPICY HAWAIIAN PIZZA

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Jamming On Ham

The common pig may not look like much—always snorting and snuffling and wallowing in mud—but without it, pizza as we know it wouldn’t be nearly as good. The sweet, salty, smoky flavor of a well-prepared ham lends itself perfectly to the pizza palette. Not to mention that ham and cheese go together like yin and yang (or maybe Thelma and Louise). Here are some examples of how pizzerias across the United States are using ham in unforgettable pizza topping combinations: One of the charcoal-grilled pies at Cambridge 1 (cambridge1.us) in Cambridge, Massachusetts, features Black Forest ham, manchego cheese and hot cherry peppers. The Capocollo at Crust (crusttremont.com) in Cleveland, Ohio, is topped with Italian cured ham, smoked mozzarella, fresh garlic, red pepper flakes, roasted tomatoes, fresh basil, Pecorino Romano and a drizzle of extra-virgin olive oil. Roman-style pizza dominates the menu at Pizzarium (pizzarium-us.com) in Miami, where a huge slice of Capricciosa boasts smoked ham, olives, artichoke hearts, mushrooms and mozzarella cheese. At Brick & Fire (spris.cc) in Orlando, the Cure 81 Ham & Swiss is good for what ails you, thanks to a flavor-packed combination of ham, Gruyere, tomatoes, baby greens, garlic olive oil and garlic mayo.

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32 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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FEATURE STORY JAY JERRIER

Jay Jerrier (center), owner of Cane Rosso and Zoli's NY Pizza, gets a laugh from his two daughters, Emma (left) and Ella. "They are both very excited to be on the cover of PMQ," Jerrier says. EMILY LOVING

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

EMILY LOVING

THE MERRY PRANKSTER

OF PIZZA Jay Jerrier’s humor and practical jokes—plus his dazzling pie making skills—have made Cane Rosso and Zoli’s NY Pizza two of Dallas’ best-known pizza brands. By Rick Hynum

ome people just can’t take a joke. Those people should probably steer clear of Cane Rosso (ilcanerosso.com) and Zoli’s NY Pizza (zolispizza.com), a group of phenomenally successful pizzerias in the Dallas area owned by Jay Jerrier. Depending on your definition of “funny,” Jerrier, Dallas’ merry prankster of pizza, will either make you laugh or make you mad. But one thing’s for sure: You’ll take his pizza seriously. It’s consistently ranked among the city’s best by publications like The Dallas Morning News and The Dallas Observer, while websites including The Daily Meal, Eater and Thrillist have hailed it as some of the best in the entire country. With four Cane Rosso stores and one Zoli’s location, Jerrier has developed something of a cult following, partly based on his pies and partly on his personality. A dedicated family man, father of two and ex-corporate suit well-versed in multimillion-dollar deals, he’s also a pizza provocateur who routinely pokes fun at himself and his customers—especially ranch dressing lovers and those who consider themselves gluten-sensitive—while making pies that even his detractors can’t resist.

November 2014

pmq.com 37

EMILY LOVING

Certified by the VPN, Cane Rosso serves authentic Neapolitan pizza, but its atmosphere is far from stuffy. Customers can order a classic Margherita or Capricciosa or win a T-shirt by gobbling down the Mother Effer, a gigantic platter that contains every type of pizza on the restaurant's menu, in 30 minutes.

“I’m the guy people love to hate,” Jerrier says, with typical self-deprecation. “I don’t like that image at all, but a lot of people who have never met me think I’m a huge jerk. When you joke around online and people can’t hear inflection and nuance in your voice, they take you literally. But I think I’m a nice guy.” He pauses a beat. “My mother thinks I’m a nice guy.”

Quitting the Rat Race For the longest time, Jerrier toiled in a business that’s not exactly known for its nice guys. He worked in sales, handled operations and managed call centers for corporate giants like GE Capital. “I hated it,” he reflects. “I hated wearing long pants and a tie every day. In sales, it’s very much about ‘What have you done for me lately?’ I had done a couple of very large deals and made a lot of money, which immediately put a big target on my back. Even if you’ve made some of the biggest deals in your company’s history, if it happened a couple of years ago, it’s just a matter of time before someone says, ‘We can pay someone else a lot less to do the same job.’” Meanwhile, Jerrier had gotten hitched and honeymooned in Italy with his new bride, Karen. There, at Pizzeria Aurora in Sorrento, he discovered authentic Neapolitan pizza, and his life would never be the same. Upon his return, he built a wood-burning oven in his backyard and “started making the worst pizzas ever,” he recalls. Undaunted, he took a class taught by the American delegation of the Associazione Vera Pizza Napoletana (VPN). “That really helped me figure it out,” he says. “After that, my pizzas were pretty incredible, if I do say so myself. That gave me the courage to get increasingly crazy and think I could do it for a living.” In 2011, Jerrier finally quit the rat race and opened the first Cane Rosso (Italian for "red dog") in Dallas’ Deep Ellum 38

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

district. Ironically, all those miserable years in a coat and tie helped him become the successful pizzaiolo that he is today. “While it sucked the life out of me, it trained me to run our pizzerias like a business,” he admits. “One of the biggest things I took from my beige cubicle was, ‘What gets measured gets managed.’ We know all of our unit costs down to the gram. We measure many different things in terms of productivity and profitability. We use technology in the right places. We have very detailed P&Ls and can go deep into the weeds. I tell people the easiest part of this job is making pizza. Corporate America prepared me for the rest.”

It Takes Two The first Cane Rosso, located on Commerce Street, was a hit from the start. As food critics filed rave reviews and reporters dropped in to profile the pizzeria’s charismatic owner, demand

CANE ROSSO

Every Cane Rosso location features a colorful wood-burning Stefano Ferrara oven with bar seating all around, enabling guests to chat with the pizza makers while they wait for their food.

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“Some of [the messages on Zoli's exterior marquee sign] are so shocking that we just put them on the sign to take a picture for social media, then quickly change it. My favorite was 'Honk If You're Horny For Pizza.' It only stayed up for a few minutes, but we got a lot of honks.” — Jay Jerrier

EMILY LOVING

for Jerrier’s pizzas soared, and Cane Rosso White Rock opened in May 2013 on Gaston Avenue. Two more stores opened this year—one in Fort Worth and another in Fairview. Every Cane Rosso location is VPN-certified, but the atmosphere is anything but stuffy. “We are very casual,” Jerrier says. “This is probably dangerous, but I used a focus group of one: What kind of restaurant would I want to go to? I hate dressing up, and I hate fancy food. So Cane Rosso is a come-as-you-are kind of place.” Gourmet pizza choices abound, ranging from a simple Margherita to the Paulie Gee (hot soppressata, caramelized onions, Calabrian chiles, San Marzano tomatoes, mozzarella and basil) and the Delia (spicy bacon marmalade, roasted grape tomatoes, arugula and mozzarella.) “I think our pizzas get better every day,” Jerrier says. “We’re constantly tweaking the way we make and proof the dough. We’re using a 24- to 30-hour room temperature-proofed dough. It’s never refrigerated, so we use tiny amounts of yeast to develop flavor.” Of course, some think Neapolitan pizza is overrated and the strict Italian rules are a bunch of hooey. For those folks, Jerrier developed Zoli’s NY Pizza, which he calls “the anti-Cane Rosso.” A smaller shop (less than 2,000 square feet), Zoli’s opened on West Davis Street in August 2013 and serves the kind of pizza that fills your belly and makes you want to guzzle beer. “A lot of people hate Neapolitan because it’s so wet and soft and you can’t have a lot of toppings or ranch dressing or chicken,” he says. “Here, we jokingly said, ‘If you hate Cane Rosso, you’ll love Zoli’s.’ The pizzas are big, crispy and loaded with toppings. It’s not for the faint of heart, but it’s so delicious.”

Cane Rosso has made the "Best Pizza in Dallas" lists for The Dallas Observer and D Magazine for the past three years in a row.

sages on the sign for commuters—and not just always promote our specials,” Jerrier says. “Some are so shocking that we just put them on the sign to take a picture for social media, then quickly change it. My favorite was ‘Honk if You’re Horny for Pizza.’ It only stayed up for a few minutes, but we got a lot of honks.” Many of the messages play into sports culture, such as “Jeter and Pizza Are the Only Good Things From NY” and “Our Pizzas Get Fired Faster Than Lane Kiffin.” Another commemorated the U.S. team’s loss to Belgium in the World Cup: “We Never Liked Soccer Anyway.” For additional exposure, a photo of every funny message gets posted on social media. One of Jerrier’s favorite signs nettled the gluten-free community. “It was based on a popular Internet meme—‘Y U No Eat Gluten.’ It’s fun to try and draw the gluten-free people offsides,” Jerrier says. “We realize that some people really do have celiac disease, but that sign made all of those people with self-diagnosed ‘gluten sensitivity’ really mad.’” Tangling with the gluten-free community is risky business, but Jerrier is both a seasoned and a fearless jokester. He wishes everyone would realize that he’s just kidding around, but he

The Joker’s Wild Jerrier’s talent as a pizza maker is matched only by his genius for marketing and PR. His jokes and pranks often earn headlines for both Cane Rosso and Zoli’s (see the sidebar on Cane Rosso’s “Ranchgate” controversy), and the marquee sign in front of Zoli’s has become a popular local attraction. “It’s on a busy street, so we thought it would be fun to post unusual mes40 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

ZOLI'S NY PIZZA

A Dallas News reporter was gratified to see "the slice returned to greatness" at Zoli's NY Pizza, Cane Rosso's sister pizzeria in Dallas.

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“From a marketing perspective, what I’m most proud of is that we have zero dollars in our marketing budget. We only spend money on T-shirts. Our customer base has grown organically through our use of humor and social media.” — Jay Jerrier BRITT CHAPMAN

knows some folks will never get it—and he plans to keep ribbing them anyway. “We’ve identified a lot of people who can’t take a joke,” he notes, wryly. “Today I posted something on Facebook: ‘It’s time to get your lunch on at America’s most beloved pizzeria.’” Jerrier chuckles to himself. “Well, obviously, that’s a joke.”

A Marketing Budget of Zero Jerrier may not be Dallas’ most beloved pizzaiolo, but he is surely the one people talk most about. How does he do it? Not by spending money, that’s for sure. “From a marketing

Cane Rosso's T-shirts feature distinctive and witty designs that have made them high-fashion items for Dallas pizza fans.

perspective, what I’m most proud of is that we have zero dollars in our marketing budget,” he says. “We only spend money on T-shirts. Our customer base has grown organically through our use of humor and social media. We’d be a totally different company without the Interwebs.” Jerrier works with a local branding agency to create his funny, offbeat T-shirts and other logoed apparel, which are mostly for staff members to wear. One shirt simply bears the hashtag “#PILF,” while another features a butchery diagram of a pig that depicts where all the cured meats come from. Another shows the semi-famous Zoli’s unicorn. “We jokingly say the

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Get the deep dish on the fascinating history of America’s favorite pie.

PIZZA A Slice of American History Liz Barrett

With liberty and p izza f or all. here is no doubt that pizza is one of the most popular foods in the United States, cherished by everyone from your average family guy

to the leader of the free world. Americans reportedly eat a combined 350 slices every second! Although pizza has its origins overseas, it has come into full flour (ahem) here in the States. Pizza: A Slice of American

• This is the only book to celebrate and investigate the evolution of pizza in the United States, and the only one to combine culinary and cultural history with recipes and lore. • A lively and imaginative narrative and a rich collection of photographs reflect the tone of appreciation and humor that so often accompanies America’s favorite pie. • Pizza: A Slice of American History is the perfect book for anyone who loves pizza— which is everyone.

History tells the story of how this beloved food became the apple of our eye—or perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different regional specialties across the continent. Each chapter investigates a different pie: Chicago’s famous deep-dish, New Haven’s white clam pie, California’s healthconscious varieties, New York’s Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie—crust, sauce, spices, and much more—are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. Illustrated throughout with modern and historical photographs, postcards, and memorabilia, Pizza: A Slice of American History is a delicious cultural history of pizza in the USA.

Look for Pizza: A Slice of History anywhere books are sold. Purchase today at Liz’s industry blog, The Pizza Insider. goo.gl/HyAvYQ

The Stats Pizzeria Name: Cane Rosso and Zoli’s NY Pizza Owner: Jay Jerrier Locations: Dallas, Fort Worth and Fairview, TX Number of Locations: Four Cane Rosso stores and one Zoli’s Number of Employees: Cane Rosso—200; Zoli’s—12 Dine-in, carryout secret ingredients in our pizzas are unicorn tears,” Jerrier says. “So we did a butchery diagram of a unicorn to show where all the best stuff comes from. The tenderloin is reserved for Chuck Norris because he’s such a badass, and the succulent butthole is reserved for Yelpers because they’re so annoying.” Jerrier’s humor may not appeal to everyone, but his social media followers usually get the joke—and social media is where he truly shines. “You want it to be 90% humor,” he says. “I write most of the posts. If you see anything that’s not funny, Britt Chapman, our general manager at Zoli’s, posted it. I regret giving him the passwords.” (He's kidding. We think.) Great food photos are another key to social media success, he says. “You want good, sexy, close-up food pictures. And you want to avoid the big corporate shill, like, ‘Hey, we’ve got chicken fingers on special tonight.’ I ask myself, ‘What do I want to know about a restaurant that I really like?’ I want to see how they’re prepping their food or a dish coming out of the oven or a dish I’ve never tried before.”

The Teddy-Bear Heart Beneath Jerrier’s scrappy interior beats a tender teddy-bear heart. He regularly hosts events for animal-related causes at his restaurants, including the Duck Team 6 Yappy Hour for a local street dog rescue group. More recently, he launched a nonprofit organization called Cane Rosso Rescue, dedicated to pairing abandoned dogs with foster and adoptive families. “My wife

EMILY LOVING

The butchery diagram of a pig is a signature visual theme at Cane Rosso, while a unicorn has become a tongue-in-cheek symbol at Zoli's.

44 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

CANE ROSSO

The “Ranchgate” Scandal Jay Jerrier, owner of Cane Rosso and Zoli’s NY Pizza in Dallas, is no stranger to controversy, but sometimes he gets into trouble without even trying. Take the “Ranchgate” scandal of 2014, for example. “Ranchgate was nuts,” he recalls. “A friend from Pizza Hut gave me a giant bottle of ranch dressing as a joke when [Cane Rosso] first opened in 2011. In Texas, apparently pizza with ranch dressing is a thing.” Since ranch dressing has no place in an authentic Neapolitan pizzeria, Jerrier placed the bottle in a display case and mounted it on a wall with a note that read, “Side of Delicious Ranch Dressing—$1,000.” He was kidding, and most customers knew it. Three years later, someone snapped a picture and posted it on Reddit. “Then, it just blew up,” Jerrier says. Ranch dressing aficionados nationwide registered their outrage, and the media had a field day. “I have no idea why it touched such a nerve, but it went everywhere. It was on TV all over the country. There were even articles in Europe. Some people supported us, but it gave lots of people another reason to hate us: ‘This is America! How dare you take away my right to dip awesome pizza into a crappy salad dressing!’” Amused by the hubbub, Jerrier couldn’t resist pushing his luck. He scribbled out another note that read, “Absolutely NO Outside Ranch Dressing Allowed!” and placed it on the front door. In a Facebook post, he doctored a photo that appeared to depict a huge Hidden Valley Ranch Dressing truck parked outside of Cane Rosso. It all seemed like an obvious gag to him, but some people still weren’t laughing. “It’s kind of scary how you don’t have any control when something goes viral like that,” he says. “How do you communicate that this is a total joke? Now, you know what? I’m not worried about it. Let them think what they want. They probably won’t ever eat in the restaurant anyway.”

As executive chef for Cane Rosso, Naplesborn master pizzaiolo Dino Santonicola (front, with Jerrier) has helped power Jay Jerrier's pizza dynasty to prominence in Dallas.

EMILY LOVING

constantly tells me, ‘You’re pushing your luck,’” he says. “We have four dogs now, which is technically the legal limit in Dallas, so she may finally catch a break.” Anyone who thinks of Jerrier as a dour, baleful spirit should see him with his kids. “The man people love to hate” is clearly adored by his two adorable daughters. Emma, 12, is a lacrosse

Proudly made in the

player, avid reader and artist who’s obsessed with Percy Jackson and Harry Potter. “I try and make her nuts by asking which one Chewbacca is in,” Jerrier says. Ella, 8, has a passion for competitive dance and competes around the country. “She’s almost out of room for her trophies. She is the girliest of girly girls—she loves Disney World and must wear a dress every single day, otherwise someone might think she’s a boy.” Karen, Jerrier’s “sainted wife,” has stayed in the rat race, working in marketing and communications for a $5 billion company called Alliance Data. “Even with her relevant background, she doesn’t help me with the business at all— except when she needs me to make a reservation for her ‘Dance Mom’ friends.” When Jerrier isn’t rescuing dogs or coaching Emma’s lacrosse team (“About 30 years and 100 pounds ago,” he says, “I was a very terrible lacrosse player”), he’s looking for ways to expand the Cane Rosso and Zoli’s concepts. The store in Fairview was his first “suburban model” and “is doing really well in a small footprint, so we may do more like that in the suburbs,” he says. “Between my awesome team and my business background from GE Capital, we have developed a really scalable model based on repeatable business processes,” he continues. “We’ve developed a franchise program, but we’re not actively soliciting. We just want to be prepared for the right opportunity.” Does he ever miss his old life in the corporate world? “Easiest question ever—no way,” he says. “I never wear pants; it’s shorts and a T-shirt or hoodie every day. I had to go out and buy pants so I could attend a Bat Mitzvah. And I now love Mondays! The wife goes back to work, the kids go to school, and I get peace and quiet with the dogs as I review the weekend credit card deposits that hit the bank on Mondays.” Rick Hynum is PMQ’s editor in chief November 2014

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FEATURE STORY COOKING OILS

Essent 46 PMQ Pizza Magazine The Pizza Industryâ&#x20AC;&#x2122;s Business Monthly

With so many oil options available today, simple experimentation can help determine the best types for your recipes.

tial Oils Is it time for an oil change? Learn about the characteristics of various cooking oils to determine if you’re using the best ones for your recipes. By Tracy Morin

hefs and consumers alike can be understandably confused about the plethora of cooking oils available today. Beyond the usual suspects (olive, vegetable and canola oils), there are now so many others on the scene (think nut-derived and grapeseed oils) that you need a scorecard to keep up. When it comes to your frying, finishing, baking and sauteing needs, which type—or types—should you choose? “Restaurant chefs look for versatile ingredients that will complement the flavors of their dishes,” says Pam Smith, RDN, a culinary nutrition and menu development consultant for Shaping America’s Plate in Orlando, Florida. “They’d rather have two or three oils in their stockrooms versus 20.” But narrowing your list down to two or three may not be easy. Here, we look at some of the most popular oils for cooking so you can better determine your ideal selections.

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“If you’re looking for high-heat cooking/frying oils, try a grapeseed or peanut oil. Use extra-virgin olive oil, infused olive oils and infused nut and seed oils for salad dressings, dipping and finishing.”

— David Eisner-Kleyle, Vom Fass USA

True to Type Many different oils can be used in pizzerias, depending on the application, according to Rick Cummisford, quality control director for Columbus Vegetable Oils in Des Plaines, Illinois. “Typically, oils are used as an ingredient in dough, sauce or dressings, whether for sauteing vegetables or other ingredients, for deep frying or in desserts,” he says. “The oils used by pizzeria chefs vary by recipe and depend on individual preferences. But more often than not, soybean oil or other economical refined oils are the most frequently used.” Smith agrees that the type of operation often dictates oil choices; a smaller or high-end operation may use olive oil to grease a pizza pan, for example, while a larger chain may choose a neutral-tasting, less-expensive vegetable oil, such as soy or canola. Cummisford adds that extra-virgin olive oil (EVOO) delivers a more authentic flavor but tends to be more expensive, so a pizzaiolo may blend EVOO with soybean or canola oil to reduce cost while maintaining flavor. “When it comes to pizzerias, oils can be used to make dough, finish pizzas and oil the pans; some pizzerias may even offer oil at tables for dipping,” says David Eisner-Kleyle, director of operations for Milwaukee-based Vom Fass USA. “A good extra-virgin olive oil is essential for specialty pizzas and dipping oils—it’s high-quality and has more pungent flavors—but there are also infused oils (oregano, truffle or

For his two Houston-based concepts, chef Anthony Russo uses a line of proprietary cold-pressed extra-virgin olive oil from the Russo family olive grove in Italy.

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pepperoncini), as well as nut and seed oils, that are great for drizzling over pizzas.”

Striking Oil Proper selection is important because of the ways in which different oils can affect the outcome of your finished product. “Oil can be an essential ingredient in a recipe,” Smith says. “Take mayonnaise, where oil is the primary ingredient. The oil creates an emulsion with the other ingredients—vinegar, sugar, egg yolk and seasonings—and results in a creamy, full-flavored, rich product. Choice of oil impacts the flavor.” Smith adds that oil can also act as a cooking medium, transferring heat from a pan, grill or fryer into what you’re cooking, such as with French fries. “The oil is heated to the optimum temperature to transfer heat from the frying apparatus into the French fry, with the desired result of a crisp, golden end product—and, ideally, you won’t taste the oil at all, just the fresh potato flavor,” Smith explains. “Stir frying is also a good illustration of this: Put vegetables in a hot pan without oil and they might burn and barely cook, but add oil and they start to sizzle.” For pan frying, a chef might choose a more flavorful oil, such as olive, grapeseed or sesame. Eisner-Kleyle believes that refined oils are best for use with high heat, while flavorful oils, such as high-quality extra-virgin olive oil, are ideal as a garnish or end flavoring (use these in their cold state and add on a hot pizza; they’ll open up the ingredients’ flavors). “If you’re looking for high-heat cooking/ frying oils, try a grapeseed or peanut oil,” he suggests. “Use extra-virgin olive oil, infused olive oils and infused nut and seed oils for salad dressings, dipping and finishing.” Cummisford points out that highly refined oils, including soybean, canola and sunflower, have practically no flavor or aroma. “Corn oil does have a slight corn essence, which can transfer over into food,” he says. “Olive oil’s flavor is often quite strong and will carry over to the finished product, but chefs can dilute the flavor by blending with other oils.” Depending on the recipe, oils can create a varying impact, so he recommends experimenting with different oils in each of your recipes and selecting the one that produces the best results. In many cases, you may find that a blend works best. Because extra-virgin olive oil has a lower smoke point, its phenols and flavonoids are lost when heated to high levels (though

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THE CHEF’S PERSPECTIVE Two top pizza chefs dish on their favorite oils for cooking and finishing:

Chef Anthony Russo

CEO and founder of Russo’s Restaurants (Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen; nypizzeria.com) Houston, TX

SHAPING AMERICA’S PLATE

Many restaurants use a flavorful and cost-effective blend of olive oil and neutral oils such as soybean or canola oils.

the oil remains a healthful monounsaturated oil), according to Smith. “However, it’s not an economical or sustainable choice for foodservice frying; it’s better for marinades, dressings, etc.,” she says. “Many restaurants use a flavorful and cost-effective blend of olive oil and neutral oils like soybean or canola.”

The Right Recipe Although you may select an all-purpose oil for your pizzeria, you can also tailor your oil to the recipe. Cummisford offers the following oil/fat suggestions (and their benefits) for common pizzeria staples: Pizza dough and sauce can incorporate soybean oil (an economical choice); corn oil (also cost-effective but imparts some flavor); extra-virgin olive oil (for authentic Italian flavor); and butter. Alternatively, all purpose-shortening can be used in dough for flakier or thicker crusts. “For deep-frying, chefs have their own personal preferences, but with the recent health concerns surrounding partially hydrogenated oils, there are now some excellent options for liquid frying oils, such as soybean or canola liquid shortenings, that contain no trans fats or are low in saturated fats,” Cummisford adds. “Meanwhile, for desserts, many prefer butter, all-purpose shortenings or liquid oils such as soybean and canola oils for some recipes.” Smith notes that extra-virgin olive oil is popular for recipes in which an olivelike taste is desired, but for sauteing and grilling vegetables and meats, olive oil has a higher smoke point than extra-virgin. “A neutral-flavored, less-expensive oil, such as soybean oil, works well in dressings and marinades, where you really need the fat to carry and enhance the flavor of the other ingredients, such as spices or peppers,” she adds. “In this case, a little oil can go a long way to help flavors cling to the product and maximize flavor impact in the dish.” For breads, muffins and cakes, Smith also recommends neutral-flavored oils; they add tenderness to grain-based recipes without adding flavor. But you can also use a more flavorful oil, like corn oil, to make a recipe like cornbread, in which 50

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“There are dozens of different types of oils: olive oil for flavor, canola oil for frying, and specialty oils for flavor nuances and to accommodate allergies. Personally, I like to use extra-virgin olive oil. While it is one of the most expensive oils, it’s also one of the purest when cold-pressed. This oil is great for drizzling or finishing dishes, as it gives the flavor of the oil the chance to shine. It’s also great in dressings. Another option for dressings and sauteing is grapeseed oil. And if you’re frying, canola oil is your best bet. Its neutral flavor takes nothing from the food. “For olive oil, the region of Italy that it comes from creates different distinguishing characteristics. I like to use Sicilian organic extra-virgin olive oil; it’s dark green in color and imparts a smoky and peppery flavor. It also contains vitamins E and K and has great antioxidant properties. “When using olive oil, you can taste the difference in quality. Don’t skimp by using olive pomace oil—it’s certainly cheaper, but it also contains harmful toxins. Extra-virgin olive oil comes from the first pressing of the olives and has no refined oils. It’s the most healthy olive oil option, with less than 0.8% acidity, and its flavor can’t be beat.” —

C.J. Bivona

Executive Chef Petaluma (petalumarestaurant.com) New York, NY “My preference is extra-virgin olive oil because the oil adds fat to the dough—and with fat comes flavor, so the dough tastes better. When using oil to cook meat and fish, I always use an 80%-to-20% blend of canola to olive oil. Canola oil has a higher burning point, so it won’t scorch the meat—it will simply sear it—but the added olive oil allows the meat or fish to caramelize better and adds a great color to the exterior. “For an exceptionally healthy dish, I’d cook with grapeseed oil, which I love to use in tabbouleh, couscous or any type of tossed cold salad, like an antipasto salad. It’s really low in fat and makes the dish superlight. “In terms of oil to stay clear of, I’d say [avoid] peanut oil because so many people are allergic, and it’s high in fat.”

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At a Glance Rick Cummisford, quality control director for Columbus Vegetable Oils in Des Plaines, Illinois, offers a helpful chart to outline the properties of some common cooking oils:

Oil

Trans Fat

Saturated Fat

Smoke Point

Omega-3

Omega-6

Oleic

Soybean

<1%

15%

400°F

55%

25%

Corn

<1%

13%

425°F

55%

25%

Canola

<1%

425°F

25%

62%

Extra-Virgin Olive

<1%

17%

350°F

13%

70%

Sunflower

<1%

440°F

10%

81%

the flavor would complement the end product. “For deepfrying and high-heat cooking, you want to use a stable oil with a high smoke point, but the fatty acid profile is important,” Smith says. “While soybean, canola, sunflower, safflower and peanut oil have all been popular for frying in the past, chefs would generally blend these oils with hydrogenated vegetable oils (which have trans fats) or highly saturated fats like palm oil to increase the stability and fry life of the oils.” Fortunately, Smith notes, healthier modern alternatives can effectively replace these blends, so stocking olive oil and a neutral oil can serve the needs of a pizzeria’s entire menu.

Healthy Choices The anti-trans-fat craze may have quieted a few years back, but many consumers remain concerned about the healthfulness of their oils. Cummisford points out that trans fat is naturally present in all oils at very low concentrations (about 1% or less), but high levels of trans fats can be avoided by not using products that contain partially hydrogenated oils. “There are many factors that play into what makes oils healthy, but the

Today, operators can select from healthier and low-cost oil options for frying, sautéing, baking and more.

52 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

“There are many factors that play into what makes oils healthy, but the typical rule of thumb is to avoid trans fat and reduce saturated fat. Saturated fat is often quite low in most vegetable oils, but the lowest of these are canola and sunflower oils, which both fall below 10%.”

— Rick Cummisford, Columbus Vegetable Oils

typical rule of thumb is to avoid trans fat and reduce saturated fat,” he explains. “Saturated fat is often quite low in most vegetable oils, but the lowest of these are canola and sunflower oils, which both fall below 10%.” Cummisford adds that chefs may also consider the omega fatty acids in products such as canola oil, pointing to studies that show reducing omega 6 and increasing omega 3 can benefit overall health. Given consumer preference for healthier foods, plus a pending FDA Generally Recognized as Safe status ruling, it’s important to use oils that contribute 0 grams of trans fat and are low in saturated fat, Smith says. She notes that high-oleic soybean oil, for example, offers some of the better traits of partially hydrogenated soy oil, with an improved fatty acid profile, plus 20% to 60% lower saturated fat (compared to commodity soybean oil). It also has no trans fat and three times the amount of monounsaturated fatty acids, plus superior resistance to oxidation and reduced buildup of polymers on equipment in

high-heat applications. Finally, high-oleic soybean oil offers an increased oxidative stability index, with values greater than 25 hours (meaning more fryer time and reduced annual costs), and a neutral flavor profile that allows ingredients to stand out. “That said, it’s not just the type of oil used; it’s also how the oils are being used, so I work with restaurants to employ the principles of healthful frying—for example, using wet batters (they’re less absorptive) and plating fried foods with lower calorie sides or salads,” Smith explains. Smith notes that extra-virgin olive oil is another healthy choice, containing high levels of monounsaturated fats, plus phytochemicals and nutraceuticals with myriad health benefits. But there are other healthy oils on the market, too. “Vegetable oils tend to have polyunsaturated and monounsaturated fats, not trans fats,” Eisner-Kleyle says. “Grapeseed, peanut and filtered avocado oils have a high smoke point and are good for you, with omega fatty acids. Cold-pressed nut and seed oils and true extra-virgin olive oils are also healthy options when used in their cold states.” The bottom line: Once you factor in your desired uses, budget, and healthfulness and taste preferences, you’ll be able to find the perfect oil (or blend) for your needs. “Many products

More expensive oil varieties, including specialty and flavored oils, are best used in small quantities, such as for dipping bread at the table or drizzling on finished pizzas.

have been developed that improve the health of the finished products by eliminating trans fat and improving the quality of the food,” concludes Cummisford. “And many of these improvements are the result of working directly with chefs and offering suggestions to address their applications. Each restaurant and their recipes are unique, and they should be treated as such.” Tracy Morin is PMQ’s senior copy editor.

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November 2014

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FEATURE STORY MOBILE KITCHENS

DANIEL PEREA

Tim Younghans, owner of Mama Napoli Pizza in Las Vegas, notes that food truck operations can bring the "wow factor" while still allowing operators maximum mobility and flexibility.

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

The PizzaTV crew travels to Las Vegas to meet with the operators of some of Sin City’s leading food trucks.

RULES OF THE

ROAD

Ready to cash in on America’s food-truck fixation? Leading mobile unit operators explain how to rev up sales and get your mobile kitchen on the fast track to success. By Tracy Morin

hen the Great Recession hit the United States in 2007, the restaurant industry suffered a major slowdown. But food trucks were picking up speed in trendsetting cities like Los Angeles and Portland, Oregon, thanks in part to high-end innovators such as Kogi BBQ. A revolution was officially under way. From 2009 to 2014, food trucks have grown at an annual rate of 12.4% in the U.S., making mobile units “one of the best-performing segments in the broader foodservice sector,” according to market research company IBISWorld. Today’s mobile hopefuls are also smartening up, according to Joseph Pergolizzi, founder of Fire Within in Boulder, Colorado. “I think the food-truck craze is still going to grow, but by now, the rock-star appeal has worn off,” he says. “People used to think they’d make a quick million with a food truck, but now they realize it’s a business.”

On-the-Go Growth As demand for upscale comfort foods and experimental recipes grew, customers and restaurateurs alike fell into the food truck frenzy. “They’re associated with those who

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THE PIZZA COMPANY

Michael Johnson (center), owner of The Pizza Company in Sacramento, California, takes his mobile wood-fired pizza business to farmers’ markets, breweries and private events around the city.

are very passionate about food and have unique, high-quality menus—even specialties that might be less commercially viable,” notes Tim Younghans, owner of Mama Napoli Pizza, a food truck operation in Las Vegas. “A food truck can bring the wow factor.” The option can also be attractive for an existing pizzeria. Bruce Jackson, owner of Brucci’s Pizza (bruccispizza.com), already manned three brick-and-mortar locations in Florida when he decided to add a food truck. “It brings an element of community growth and branding,” he says. “To open another brick-and-mortar and not have them overlap in business, you typically need to go to an entirely different area of the city.” With his mobile unit, Jackson can focus on outdoor concerts, festivals, carnivals, fairs and school events. Jackson notes that mobile units have other benefits: They’re relatively cheap, have minimal overhead, and can be sold for 80% of initial investment in most cases if the person struggles with the business. “There are no leases to personally guarantee or half-million dollar loans,” he adds. “The schedule is attractive as well; you work when you want and if you want, and there are no hours of operation to staff for.” For Younghans, flexibility was key in his decision to build his own trailer, a 20’-by-8’ unit with a wood-fired oven. He was also able to start the business on credit, foregoing the loan process. “The main advantage is not having to worry about a lease,” he says. “If a location doesn’t work, you go somewhere else. If you want to open up a brick-and-mortar location later, you can test the waters in a neighborhood with less overhead. And I set the schedule—I can go out on weekends and build up to full-time.” Pergolizzi agrees that mobile offers the ability to go where the customers are, creating a high level of demand and enticing them to follow you. “A great part of mobile for beginners is making money while creating your brand,” he notes. “And if you already have a brick-and-mortar, a truck can be a no-brainer because one feeds into the other. You already have 56 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

“Late at night, the [food truck] customers can be ‘interesting,’ so you need employees who like the adventure. It’s less controlled and manageable [than a brick-and-mortar]—such as when the rush will be or what the customers will be like—so find people who don’t mind a free-form environment and have an aptitude for controlled chaos!” —John Arena, Lulu’s Bread & Breakfast

customers, and a mobile unit is a way to bring your food to them—they love that.”

A Unique Set of Challenges John Arena, owner of Metro Pizza (metropizza.com), with multiple locations in the Las Vegas area, did his homework before entering the food truck game. He initially used a food truck to build a fan base for his newest venture, the now-brickand-mortar bakery Lulu’s Bread & Breakfast (lulusonthemove. com).“Are you going to use your mobile unit as a special-event provider, serve business areas like office parks, or park at a venue where food trucks congregate?” Arena asks. “You have to know what you’ll do before you start, because this type of business has its own unique set of challenges that are very different than brick-and-mortar businesses.” For starters, food trucks don’t work in every market (such as those with few areas for trucks to congregate), while brick-

FIRE WITHIN

For operators without a physical location, serving "meals on wheels" can be a great way to grow a brand and gain followers.

“It’s a learning process. You’ll fail at a lot of events and roll up in bad spots way more than you’ll find good ones. The biggest advantage we have in mobile is that we can just move the next day or not do an event again.” —Bruce Jackson, Brucci’s Pizza Pizzerias that are already established in the community can extend their reach by going mobile at schools and community events.

and-mortar restaurant owners in some cities fear the competition and have been quick to lobby against food trucks. “There were other legislation issues because cities weren’t prepared to regulate trucks,” Arena notes. “In our area, thanks to suburban sprawl, you might need four different licenses to get around.” Your town’s regulations may also dictate where you can prep, park, clean and dump greywater. There are other difficulties, too, Arena notes. You’re at the mercy of the weather, especially if you don’t have a brick-andmortar location where you can return unsold food, and restaurant equipment—which is not designed to be driven over bumpy roads day after day—can break down. “Compared to a brick-and-mortar, a mobile unit requires less on the construction side but more effort in running it,” Arena adds. “Luckily, followers of food trucks are extremely vocal and supportive on social media, and they can transition easily to a brick-andmortar.” In fact, Arena notes that most early Las Vegas food trucks have transitioned to physical locations after growing their fan bases. But for a pizza-focused concept, Jackson believes, it’s difficult to start off with a food truck alone. “There are pizzerias everywhere, so I’ve found that selling pizza in business parks or a downtown parking spot can be considered relatively boring,” he says. “Most of the successful food trucks have more obscure items. But our biggest advantage is a shorter wait time.” For example, if Jackson works a festival next to a specialty taco or burger unit, he can serve three people to every one of theirs if he offers slices; at some large festivals, he averaged 1,400 slices in an eight-hour period. Finally, if you’re starting out with a mobile business and hope to transition to a physical location, you’ll face a different set of rules. You can get away with mistakes in a truck that would never fly in a brick-and-mortar since customers have lower expectations of mobile kitchens, Arena says. Additionally, the social scene is a big part of food trucks, so these customers don’t mind waiting in line—not the case in a typical restaurant. 58 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Making Mobile Roll Still determined to take your pizza show on the road? Here are some tips for success: qq Keep it simple. In a mobile kitchen, you’re forced to cook in adverse conditions, so plan carefully. Offer unique, high-quality items that can be prepped in advance and finished in the truck. qq Know your food costs. Calculate your exact food costs and know how much you’ll need for the amount of business you expect, Younghans advises. “It’s better to go somewhere and sell out—you’ll still be able to hand out fliers or business cards—than to bring too much,” he says. “Plus, it builds buzz. People think, ‘They sold out, so the food must be good.’” qq Hire the right people. Arena hired people from his targeted age group and background who were into the food truck scene themselves. “Late at night, the customers can be ‘interesting,’ so you need employees who like the adventure,” says Arena, with a laugh. “It’s less controlled and manageable [than a brick-and-mortar restaurant]— such as when the rush will be or what the customers will be like—so find people who don’t mind a free-form environment and have an aptitude for controlled chaos!” qq Don’t be understaffed. Working conditions will be tough—tight spaces, extreme heat, a fast pace—so you want to make sure you have enough staff to keep up. Younghans uses about four employees for big events— one person to take and hand out orders, one for prep, one making pies and one cooking—and handles smaller events alone. “Most importantly, your employees have to want to be there,” Younghans says. “It’s more complicated because

Do you know what your guests are thinking?

You can count on GMA Research for a quick, accurate, and affordable way to find out what your guests really think. Our team of experts has specialized in foodservice and hospitality research since 1970. For a free consultation on how GMA Research can help you, contact Don Morgan, Senior Partner.

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Keep On Truckin’ John Arena, co-owner of Lulu’s Bread and Breakfast and Metro Pizza in Las Vegas, shares more tips for building your mobile business:

FIRE WITHIN

If your mobile unit boasts a wood-fired oven, allow customers to view it from the outside to increase interest in your concept.

we build our business from the ground up every day: load, prep, fire up the oven—basically, build a pizzeria on-site, then take it down and rebuild the next day. A lot of employees can get discouraged in this environment.” q Be prepared for maintenance issues. As with any vehicle, your truck or trailer will require maintenance. “I haven’t had a flat tire yet, but I did lose my brakes at one of my last events—scary!” Jackson recalls. “In bigger trucks like mine, a flat tire would probably end the event; with smaller trucks, it may not be as big a deal.” Make sure you buy a quality vehicle to start with, he suggests.

Street-Smart Marketing Food trucks live or die by word-of-mouth, but it all starts with the owner’s ability to create a recognizable brand on wheels. It helps to build relationships with other catering companies, Pergolizzi notes, adding, “Set up at farmers markets, too. You’ll get half of your catering leads in the first year from them.” (Check out localharvest.org for a list of farmers markets in your area.) You should also build partnerships with local breweries and wineries and attend small community events with a sign that says, “We cater.” Other marketing tips include: q Start in your own parking lot. If you already have a pizzeria and want to get the word out about your mobile unit or catering services, station the unit in your parking lot one night a week and serve customers one specialty dish from it, Pergolizzi suggests. q Take good pictures. Establish a website with good pictures—not just of your food, but of an event in action. “Have a party at your house or in a park—somewhere pretty—and invite your friends and hire a photographer to take pictures,” Pergolizzi suggests. “Put on your chef ’s coat and display your best tablecloths. Staging an event gives potential customers a little show.” q Use social media. Arena notes that food trucks are more than restaurants—they’re a mobile social scene. And those 60

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

• Pick the right events. You can’t drive around like the ice cream man. Spend the money to be at high-profile events, such as festivals and concerts, where there are other trucks and activities. Offer an incentive (like a small freebie) to get people to follow you on Twitter and Facebook. Then reach out to them every time you’ll be at another event, and ask them what they’d like to see on the menu. • Solicit corporate catered events. You’ll know in advance how much food you need to make and when it needs to be ready. And every businessperson there is a potential customer for private catering. • Go where other successful food trucks are going. When approached by an event coordinator, ask what other trucks will be there. Certain trucks will have customers that are also your customers. • Be supportive within the subculture. Don’t see other mobile kitchens as competitors— they’re part of your scene, and you all feed off each other. You can even post about other trucks on social media, and they’ll do the same. • Hook up with brick-and-mortars to host your own events. Lulu’s Bread & Breakfast recently teamed with a mobile wood-fired pizza unit for a craft beer event in Lulu’s parking lot. Media members and food bloggers attended, and everyone got attention from it.

“A great part of mobile for beginners is making money while creating your brand. And if you already have a brick-and-mortar, a truck can be a no-brainer because one feeds into the other. You already have customers, and a mobile unit is a way to bring your food to them—they love that.” — Joseph Pergolizzi, Fire Within —John Arena, Lulu’s Bread & Breakfast

customers are often social media addicts. Younghans uses Facebook to promote his business and advises posting pictures daily, since today’s consumers won’t read a lot of text. “Don’t post too often,” he suggests. “Fewer posts create more likes and a stronger reach.” But don’t skimp on posting, either. If you don’t update your Facebook page regularly, people will think you’ve gone out of business, Pergolizzi says. “Take a Facebook class and learn how to schedule posts to appear each day for a month or a year— you can do all those posts in a day!” he says. “Be consistent, and put an image on every post. Remember, women use Facebook more than men—and women are the ones who book parties.” q Look for compatible locations. Younghans sets up at craft breweries, since they don’t have kitchens of their own—he calls craft brews and food trucks “best buddies” because of their overlapping customer base. “These breweries have huge fan bases and can talk about you on their social media,” he adds. “As their business grows, yours does, too.” Above all, keep in mind that mobile trucks are just that— mobile—so don’t let a bad day get you down. “It’s a learning

“It’s important to be organized in a restaurant, but it’s doubly important in a food truck. If you’re not organized, you’re dead. This is the UFC of foodservice: You’re in people’s faces under challenging conditions, and there’s no room for error. It’s cooking as cage fighting.” —John Arena, Lulu’s Bread & Breakfast process,” Jackson says. “You’ll fail at a lot of events and roll up in bad spots way more than you’ll find good ones. The biggest advantage we have in mobile is that we can just move the next day or not do an event again!” Ultimately, if flexibility and composure are advantageous in the mobile kitchen biz, planning ahead is downright essential. “It’s important to be organized in a restaurant, but it’s doubly important in a truck. If you’re not organized, you’re dead,” Arena concludes. “This is the UFC of foodservice: You’re in people’s faces under challenging conditions, and there’s no room for error. It’s cooking as cage fighting.” Tracy Morin is PMQ’s senior copy editor.

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SPECIAL SECTION 2015 PIZZA INDUSTRY BUYERS GUIDE

2015

Pizza Industry Buyers Guide

Whatever you’re in the market for, you’ll find it in the 2015 Pizza Industry Buyers Guide. This annual listing (formerly called The Pizza Pages) covers every product and service, from apps and appetizers to dough equipment, flours, ovens, online ordering, sauces, signage and more. Keep this issue of PMQ handy as a yearround reference guide to find the best deals on everything you need to run a successful pizzeria! 72

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

APPETIZERS Brakebush Brothers, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . brakebush.com Westfield, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-933-2121 Fontanini Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .fontanini.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-MEAT La Nova Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lanova.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-652-6682 McCain Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mccainusa.com Lisle, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-938-7799 Tampa Maid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tampamaid.com Lakeland, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 863-687-4411

Orca Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . orcabeverage.com Mukilteo, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 425-349-5655 BOX LINERS Perfect Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .perfectcrust.com Plymouth, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-5343 BOXES - PIZZA DELIVERY

ASSOCIATIONS Celiac Spruce Association . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . csaceliacs.org Seward, NE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-272-4272

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National Foundation for Celiac Awareness . . . . . . . . . . . . . . . . . . . . . . . . . . celiaccentral.org Ambler, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215-325-1306 National Onion Association . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . onions-usa.org Greeley, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 970-353-5895 APPS

Newmethodpackaging.com â&#x20AC;¢ 937-324-3838 New Method Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .newmethodpackaging.com Springfield, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 937-324-3838

Expose Mobile.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . exposemobile.com New Port Richey, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 727-481-4127 Innov8 Marketing Mobile Apps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . innov8mktg.com Hermitage,TN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 615-669-8286 BACON Burke . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . burkecorp.com Nevada, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-654-1152 Sugar Creek Packing Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sugarcreek.com Washington, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 513-874-4422 BAKING STONES California Pizza Stone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . californiapizzastones.com Santa Rosa, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 707-545-6528 Fibrament-D Baking Stone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bakingstone.com Orland Park, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-478-6032

RockTenn. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .rocktenn.com Norcross, GA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 770-448-2193 Star Pizza Box. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . starpizzabox.com Lakeland, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-626-0828 BUSINESS CONSULTING Chef Santo Bruno . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pmq.com/bruno Tampa, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 813-230-8108 BUSINESS SERVICES Rasmussen Tax Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rasmussentaxgroup.com Conway, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 501-358-4292

BAR/BEVERAGE EQUIPMENT HOPR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hoprs.com Winona, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-356-6455 Impact Menu Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . foodservicesigns.com Carson City, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-8105 Restaurant Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .restaurantdepot.com College Point, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718-939-6400

Timeforge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . timeforge.com Lubbock, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-684-7191 CARD PROCESSING National Bank Card . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .nationalbankcard.com/pizza Melville, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-600-7110 North American Bancard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .nabancard.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-694-5111

BEVERAGES Boylan Soda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . boylanbottling.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-289-7978

CHEESE

Get Crafty with your Soda selection An Idea Born in a Pizzeria Now Available to Yours!

www.maineroot.com

maine root.

handcrafted beverages www.maineroot.com

portland maine & austin texas

Maine Root Hancrafted Beverages. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .maineroot.com Austin, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 512.517.3158

Bacio Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .baciocheese.com Denver, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-222-4685 November 2014

pmq.com

SPECIAL SECTION 2015 PIZZA INDUSTRY BUYERS GUIDE

CHICKEN La Nova Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .lanova.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-652-6682 Todarini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . todarinifoods.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-279-6977

Tyson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tyson.com Springdale, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-248-9766 California Milk Advisory Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . realcaliforniamilk.com San Francisco, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 650-871-6455 Foremost Farms Cooperative . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .foremostfarms.com Baraboo, WI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-362-9196

CLEANING PRODUCTS/EQUIPMENT

1500 WEST 4TH STREET, SUITE R, MANSFIELD, OHIO 44906 PHONE: 419-525-1010 . FAX: 419-525-0595 WWW.CYCLOMOP.COM | SALES@CYCLOMOP.COM

Beach Sales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . horricone.com Mansfield, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 419-525-1010 WizKid Urinal Mat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .wizkidmat.com Oakland Park, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-494-9543 Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .grandecheese.com Brownsville, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-847-2633 Leprino Foods Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . leprinofoods.com Denver, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-537-7466 Lisanti/LFI, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lfiincorporated.com Fairfield, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 973-882-0550

Have you been iserved? TM

For more information call (888)-761-3281, or scan the QR Riserva Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sysco.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-761-3281

CONDIMENTS La Nova Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .lanova.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-652-6682 SAAS Hot Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . eatsaas.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202-689-9096 El Yucateco Habanero Hot Sauce. . . . . . . . . . . . . . . . . . . . . . .padillagroup.com/el-yucateco Bentonville, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-725-7242 COSTUMES Waver Costumes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wavercostumes.com Runnemede, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-928-3780 CRUSTS - PAR-BAKED/PREBAKED/FROZEN Baker’s Quality Pizza Crusts . . . . . . . . . . . . . . . . . . . . . . . . . . . bakersqualitypizzacrusts.com Waukesha, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-846-6153 DeIorio’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .deiorios.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612 Giuseppe’s Pizza Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . giuseppespizza.com Willowick, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 440-944-9300 Italcrust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . italcrust.com Belmont, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 617-484-8212

Saputo USA, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . saputousafoodservice.com Lincolnshire, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-3373

Mountain Harvest Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . .mountainharvestpizza.com Billings, MT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-6205

Sorrento/Lactalis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sorrentocheese.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-828-7031

Teti Bakery Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tetibakery.com Ontario, Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-465-0123

Toscana Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . toscanacheese.com Secaucus, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-617-1500

Tyson Bonici . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bonici.com Springdale, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-248-9766

Wiscon Corp./Caputo Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wisconcorp.com Melrose Park, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-450-0469

Ultra Thin/Pizza Shells and Flat Breads . . . . . . . . . . . . . . . . . . . . . . . . . . ultrathinpizza.com Garden City Park, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 516-279-6655

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

DECOR Luxe Bloom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . luxebloom.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 312-492-7772

Be Inspired. Be Creative. Be Original.

Americo Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . americo-inc.com West Memphis, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-626-2350

✓ Gluten-Free

DELIVERY (HOT) BAGS

✓ Kosher certified

Bag Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzajacket.com Yorkville, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-224-8646

✓ No artificial colors or preservatives ✓ No peanuts ✓ 12-month shelf life

Check Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hotbag.com Troy, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-927-6787

Calzone with Ricotta and Fresh Berries with Nutella®

CoverTex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . covertexcorp.com Port Huron, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-968-2310

YOUR ONE-STOP BAG SHOP • UNBEATABLE BAGS AT UNBEATABLE PRICES PRICES AS LOW AS

$13.49

1-844-HOT-BAGS

Satuisafaractnitoened! g

$10

ATE FLAT R ING SHIPP

For more exciting recipe ideas and to learn more about Nutella® in foodservice, visit www.nutellafoodservice.com. ©Ferrero 2014

Nutella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .nutellafoodservice.com Glendale, AZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Taste It Presents, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tasteitpresents.com Kenilworth, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 908-241-9191 DISTRIBUTORS

www.deliverybagsdepot.com

Delivery Bag Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . deliverybagsdepot.com Saint Charles, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 844-468-2247 Delivery Bags USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . deliverybagsusa.com Carol Stream, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-501-2247

Anacapri Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . anacaprifoods.com Cranford, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 908-272-4700

NMI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .nminc.com Livonia, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-994-4664

Armanino Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . armaninofoods.com Hayward, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-553-5611

Keep Your Pizza HOT & DRY 5 Pie & 10 Pie Bags

Electric Pizza Delivery Bags 888-556-2024 • www.RediHeat.com Call or Order Online

Bellissimo Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bellissimofoods.com Walnut Creek, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974 Gordon Food Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gfs.com Grand Rapids, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-437-3663 LFI, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lfiincorporated.com Fairfield, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 973-882-0550

RediHeat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rediheat.com Cleveland, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-556-2024

Presto Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . prestofoods.com Hebron, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-589-7004

Ultimate Pizza & Hot Food Bag. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . incrediblebag.com Golden Valley, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-254-9453

Prestige Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . meattrader@msn.com St.Louis, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-429-9696

DESSERTS Golden Cannoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .goldencannoli.com Sommerville, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 617-868-2826

Restaurant Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .restaurantdepot.com College Point, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718-939-6400 Smithfield Foodservice/Food Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . .smithfieldfoods.com Smithfield, VA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-276-6158 Sysco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sysco.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281-584-1390 Vesuvio Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vesuviofoods.com Perth Amboy, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-997-0887 November 2014

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SPECIAL SECTION 2015 PIZZA INDUSTRY BUYERS GUIDE

Somerset Industries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .smrset.com Billerica, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-864-7527

DOOR HANGERS Best Choice Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bcms.us Taylor, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-0990 NoteAds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .noteads.com Lacey, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-309-7502 MPP Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mppmarketinggroup.com Toronto, ON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-889-8745 Magnetic Attractions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . magneticattractions.com Elmhurst, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-521-4773 DOUGH - FROZEN Cassano’s Fresh Frozen Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cassanos.com Kettering, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 937-294-8400 Custom Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . customfoodsinc.com De Soto, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 913-585-1900

Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . univexcorp.com Salem, NH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 DOUGH TRAYS

• Dough Trays – extremely durable and airtight! Outlasts All Other Dough Trays • Dough Tray Covers – designed to fit! • Plastic Dough Knives – two ergonomic designs! • 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 25 years manufacturing in dough trays.

Call 800-501-2458 ........... www.doughmate.com ......... fax: 908-276-9483 DoughMate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughmate.com Cranford, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-501-2458 KY Mfg & Tech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughtrays.com Louisville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 502-969-2305 MFG Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mfgtray.com Linesville, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-458-6050

DeIorio Foods

@DeIorios

blog.DeIorios.com

DeIorios.com

DeIorio’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .deiorios.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612 Real New York Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rnypd.com Brooklyn, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718-951-3555 DOUGH EQUIPMENT American Baking Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . abs1.net Cedar Rapids, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319-373-5006 AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ammfg.com Dolton, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-6744

Best quality & pricing on dough trays for over 15 years! Call Frank direct 407.492.5153 w w w . m i l l e n i a p l a s t i c . c o m

The ORIGINAL dough tray manufacturer! Millenia Industries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . milleniaindustries.com Longwood, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-547-3878 WRH Industries, Ltd. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wrh.net Fall River, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-332-8729 DOUGH/FLOUR ADDITIVES

800.835.0606 ext. 205 | www.doughxpress.com

dough presses, dough dividers/divider rounders, dough dockers, carts and accessories DoughXpress . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughxpress.com Pittsburg, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-835-0606 Dutchess Bakers’ Machinery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dutchessbakers.com Superior, WI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-777-4498

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

Krisp-It . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . krisp-it.com Prospect Heights, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-574-7748 EDUCATION/TRAINING American Institute of Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . aibonline.org Manhattan, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 785-537-4750

NAPICS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . napics.com Columbus, OH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-909-7469

FINANCING Merchant Capital Source. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . merchantcapitalsource.com Huntington Beach, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-969-7878

Pizza Skool. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . traintogreatness.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 517-395-4765 Taffer Dynamics International. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tafferdynamics.com North Palm Beach, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 561-625-3225 EQUIPMENT American Baking Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . abs1.net Cedar Rapids, IA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319-373-5006 AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ammfg.com Dolton, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-6744 Belleco, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bellecocooking.com Saco, ME. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-854-8006 Delta Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . deltaequipdist.com Helena, AL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-607-0450 Erika Record . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . erikarecord.com Clifton, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-682-8203

TVT Capital . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tvt-capital.com Roslyn, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 516-761-1401 FLOUR

Giochi Di Pizza LLC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gdprestaurantsupplies.com Miami, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305-576-0002 J & G Mills Equipment & Associates. . . . . . . . . . . . . . . . . . . . . . . . . . pizza-equipment.com Livonia, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 734-469-4504 Molded Fiberglass Trays. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mfgtray.com Linesville, PA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 814-683-4500 NJ Restaurant Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . njrecorp.com Fairview, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-313-3334 Northern Pizza Equipment, Inc. . . . . . . . . . . . . . . . . . . . . . . . northernpizzaequipment.com Dexter, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-426-0323 Prairie View Industries Food Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pvifs.com Fairbury, NE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-554-7267 Portion Padl. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . portionpadl.com Hudson, OH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330-608-5928 Restar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . restar.us Cupertino, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 408-457-1828

Bay State Milling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . baystatemilling.com Quincy, MA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-553-5687 Caputo Flour - Orlando Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . orlandofoods.com Maywood, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-368-9197 Horizon Milling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . horizonmilling.com Wayzata, MN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-742-4506 Le 5 Stagioni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . le5stagioni.it Brooklyn, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . s.ziliotti@agugiarofigna.com Manzo Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . manzofood.com Maimi Fl. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305-406-2747

Roger and Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rogerandsons.net New York, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-272-5039 Somerset Industries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . smrset.com Billerica, MA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-864-7527 Thunderbird Food Machinery Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tbfm.com Canada. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-839-7789 Turbo Chef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . turbochef.com Carrollton, TX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214-379-6000 Univex. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . univexcorp.com Salem, NH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 WP Bakery Group. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wpbakerygroupusa.com Shelton, CT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203-929-6530

Molino Pasini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . molinopasini.com Italy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39-0376-9699015 Pendleton Flour Mills. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pfmills.com Pendleton, OH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-545-5640 FLOUR â&#x20AC;&#x201C; ADDITIVES Pizza Blends. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzablends.com Bellevue, WA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-826-1200

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SPECIAL SECTION 2015 PIZZA INDUSTRY BUYERS GUIDE

FLOUR – GLUTEN-FREE Bay State Milling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . baystatemilling.com Quincy, MA . . . W . . . .H. . O . . .L. . E. . S. . .O. . .M. . E. . . . & . . . . .D. . E. . .L. .I. .C. . I. . O . . .U800-553-5687 S ™ WHOLES

OME & DELICIOUS

™

Pizza Pro Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzapro.amwins.com Camphill, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 717-214-7616 State Farm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . st8.fm/bzinsurance Bloomington, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-648-1158 MAGNETS

Tasti-Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . livewelleatpizza.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612

Magnetic Attractions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . magneticattractions.com Durham, NC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-521-4773

FRANCHISING/LICENSING

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iFranchise Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .ifranchisegroup.com Homewood, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-957-2300 VISIT OUR WEBSITE TODAY

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Flavor Burst . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . flavorburst.com Danville, IN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317-745-2952 GET ONLINE PRICING

FROZEN YOGURT

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1-800-788-0808 www.nancis.com/pizza Nanci’s Frozen Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . nancis.com Mesa, AZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-788-0808

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Moving Targets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . movingtargets.com Perkasie, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-875-1522 New Business Now . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .new-biz-now.com Nationwide . . . . . . . . . . . . . . . . . . . . . . . GET . . . . . . . . . . . . .ONLINE . . . . . . . . . . . . . . 888-582-0101 INSTANT ONLINE PRICING

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ONLINE PRICE QUOTE

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FURNITURE & FIXTURES Dur-A-Flex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dur-a-flex.com East Hartford, CT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-253-3539 GELATO

The Mail Shark. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .themailshark.com Mohnton, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-457-4275 MAPPING SERVICES

Stefano’s Gelato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . stefanosgelato.com Lake Mary, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-316-1545 PreGel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pregelamerica.com Concord, NC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-977-3435 GLUTEN-FREE FOODS

Melissa Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . melissadata.com Rancho Santa Margarita, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-635-4772 MARKETING/ADVERTISING Birthday Connections Direct Mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . movingtargets.com Perkasie, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-875-1522

DeIorio’s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .deiorios.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612 INSURANCE AFC Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .afcpizza.com Bethlehem, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-411-4144 Pizzainsurance.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PizzaInsurance.com Guntersville, AL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-251-7407

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

Deliver Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . delivermedia.com Tampa, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-377-4683

Email Patron . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . emailpatron.com Tampa, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 813-355-9977 JLS Marketing Group. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . jlsmarketing.com Ringgold, GA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 843-881-1135 Lotech Sales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .lotechsales.com Littleton, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-285-0199 Loyalty Rewards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . movingtargets.com Perkasie, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-875-1522 Main Street Hub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mainstreethub.com Austin, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-900-0920 Menu Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . softcafe.com Cabin John, MD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-747-3690

New Business Now . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .new-biz-now.com Nationwide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-582-0101 NoteAds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .noteads.com Olympia, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-309-7502 Our Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ourtownamerica.com Pinellas Park, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-497-8360 Pioneer Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pioneermarketing.co Hartford, CT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .(860)543-5741 PSI Plastic Graphics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . idcard.com Ellisville, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 636-230-5000 U Zapp It . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . uzappit.com San Diego, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-872-8778 Wrist Band Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wristbandconnection.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-451-9711

Moving Targets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . movingtargets.com Perkasie, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-875-1522

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MARKETING - MOBILE Perka Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . getperka.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 503-427-1377 MARKETING - NEW MOVERS Moving Targets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . movingtargets.com Perkasie, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-926-2451 New Business Now . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .new-biz-now.com Nationwide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-582-0101 Our Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ourtownamerica.com Pinellas Park, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 727-345-0811 MEAT TOPPINGS Burke . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . burkecorp.com Nevada, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-654-1152 Fontanini Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fontanini.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-6328 Liguria Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . liguriafood.com Humboldt, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-765-1452 Philadelphia Cheesesteak Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .phillycheesesteak.com Philadelphia, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-9771 Prestige Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . meattrader@msn.com St.Louis, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-429-9696 Sugar Creek Packing Co.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sugarcreek.com Washington Court House, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-847-8205

For samples of our exciting new pizza toppings:

www.todarinifoods.com • 1-855-279-6977

Smithfield. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .smithfieldfoods.com Smithfield, VA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-366-6767 Todarini Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . todarinifoods.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-279-6977 November 2014

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SPECIAL SECTION 2015 PIZZA INDUSTRY BUYERS GUIDE OIL Hojiblanca USA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hojiblanca.com Miami, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007 OIL FILTRATION Systemfiltration Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . systemfiltration.com Florence, SC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-319-8993 OLIVES Acorsa USA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dcoop.es/en Dumont, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007 Hojiblanca USA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hojiblanca.com Miami, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007

Musco Olive Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . olives.com Tracy, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-523-9828

MENU BOARDS T3 Sign Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . t3signdesign.com Manalapan, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-625-1283 MENUS Soft Café . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . softcafe.com Cabin John, MD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-747-3690 Superior Menus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . superiormenus.com Mankato, MN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-464-2182 Takeout Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . takeoutprinting.com Newburgh, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-257-7468 Taradel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . taradel.com/pizzamenus Richmond, VA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-481-1656 The Menu Express. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . themenuexpress.com Maple Shade, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-250-281

ONIONS

ONIONS FRESH FROM OUR FARM TO YOUR OVEN. Trusted Grower • Celebrated Service Bulk, Sliced & Diced Options

www.riverpointfarms.com River Point Farms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . riverpointfarms.com Herminston, OR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 541-567-4781 ONLINE ORDERING 411eat.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 411eat.com Los Angeles, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213-622-4247 Breakaway Restaurant Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . breakawaypos.com Arlington, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 817-299-4500

MIXERS American Baking Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . abs1.net Cedar Rapids, IA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319-373-5006 AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ammfg.com Dolton, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-6744

60 Quart, Heavy Duty Pizza Mixer Handles 50 lb. bag of ﬂour • Direct gear drive transmission Rigid cast iron construction • Best warranty in its class

www.globemixers.com • 800-347-5423

Menu Drive. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . menudrive.com Carlisle, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-787-6368 MyPizza.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mypizza.com New York, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-974-9928

Globe Food Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . globeslicers.com Dayton, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-347-5423 Precision North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . precisionmixers.com Albany, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-764-9377 Thunderbird Food Machinery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . thunderbirdfm.com Dallas, TX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-764-9377 Univex. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . univexcorp.com Salem, NH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 MOBILE DELIVERY SYSTEMS Pizza Trucks of Canada. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzatrucksofcanada.com Oakbank, MB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204-444-4359

80 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

One Click Diner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . oneclickdiner.com Van Nuys, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-328-8040 OVENS Earthstone Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . earthstoneovens.com Glendale, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-840-4915

Edge Ovens by MF&B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . edgeovens.com Dunbar, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-480-3343

Fish Oven & Equipment Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fishoven.com Wauconda, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-526-8720 Forno Bravo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fornobravo.com Marina, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-407-5119 Goodfellas Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . brickovensforsale.com Staten Island, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-683-6053 J&G Mills Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizza-equipment.com Livonia, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 734-469-4504 Marra Forni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marraforni.com Beltsville, MD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202-695-3023 PizzaOvens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzaovens.com Lexington, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-367-6836

Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marsalsons.com Lindenhurst, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 Pizza Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzasolution.com Nicholasville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-289-6836 Renato Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . renatos.com Garland, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-575-6316 Roto-Flex Oven Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rotoflexoven.com San Antonio, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-859-1463 Star Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . star-mfg.com St. Louis, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-264-7827 The Middleby Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .middleby.com Elgin, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 847-741-3300

New York Brick Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . brickovensforsale.com Staten Island, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-683-6053

Wood Stone Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . woodstone-corp.com Bellingham, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-988-8103

WWW.XLTOVENS.COM TO ORDER CALL (316) 943-2751 | TOLL-FREE: (888) 443-2751 | FAX: (316) 943-2769

Peerless Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . peerlessovens.com Sandusky, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-548-4514 Picard Ovens, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .picardovens.com Victoriaville, QC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-668-1883

XLT Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xltovens.com Wichita, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 PACKAGING Ultra Green . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ultragreenhome.com Plymouth, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214-543-0930 November 2014

pmq.com

SPECIAL SECTION 2015 PIZZA INDUSTRY BUYERS GUIDE

PEPPERONI Armour-Eckrich Meats, LLC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . armour-eckrich.com Lisle, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 630-281-5000 Burke. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . burkecorp.com Nevada, IA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-654-1152

PANS Allied Metal Spinning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . alliedmetalusa.com Bronx, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-615-2266 Liguria Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . liguriafood.com Humboldt, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-765-1452 PEST CONTROL

A FLY KILLER Kills all flies, cockroaches & spiders Guaranteed elimination

Lloyd Industries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lloydpans.com Spokane Valley, WA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251

888-282-3079, or 631-237-1414 www.fruitflybarpro.com

PASTA Carla’s Pasta, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . carlaspasta.com S. Windsor, CT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 860-436-4042 Conte’s Pasta Company, Inc... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . contespasta.com Vineland, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 856-697-3400 PEELS Accent-A-Peel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 630-636-1102 Appleton, WI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . thebakersboard.com American Metalcraft. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . amnow.com Melrose Park, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-333-9133 Forno Bravo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fornobravo.com Marina, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-407-5119 GI.Metal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gimetalusa.com Yorkville, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-952-8350

FRUIT Fly Bar Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fruitflybarpro.com North Babylon, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-282-3079 PHONE SYSTEMS

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

GUARANTEED LOWEST INDUSTRY PRICE!

www.fidelitycom.com.........................800-683-5600 Fidelity Communications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fidelitycom.com Novi, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-683-5600 Message On Hold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . messageonholdservice.com Conroe, TX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-392-4664 POS SYSTEMS Arrow POS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . arrowpos.com Crown Point, IN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-378-3338 Breakaway Restaurant Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . breakawaypos.com Arlington, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 817-299-4500 EZ Software Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ezdinepos.com Indianapolis, IN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-853-1263

Lillsun Manufacturing Co.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lillsun.com Huntington, IN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 260-356-6514

Granbury Restaurant Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . granburyrs.com Grapevine, TX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-750-3947

Mr. Peel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mrpeel.com Livonia, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-994-4664

82 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Microworks POS Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . microworks.com Webster, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-787-2068

MPP Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mppmarketinggroup.com Toronto, ON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-889-8745 Overstreet Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . overstreet1.com Hayward, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-994-1150 Plastic Printers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . plasticprinters.com Hastings, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-808-7472 Printed Colors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . printedcolors.com Naples, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239-352-2755

PDQ Signature Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pdqpos.com Newton, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-968-6430 Point of Success . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pointofsuccess.com Mesa, AZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-752-3565 POSNET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . posnet.us Agoura Hills, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 818-597-2627 Revel POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . revelsystems.com San Francisco, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 703-899-6951

Promotion Xpress . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . proxprint.com San Leandro, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-310-7769

Soft Café . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . softcafe.com Cabin John, MD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-747-3690

Rainbow Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rainbowprinting.com Uniontown, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330-896-5555

More pizza chains use SpeedLine. See why. 1-888-400-9185 | www.speedlinesolutions.com Speedline Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .speedlinesolutions.com Lynden, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-400-9185

Sunray Printing Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sunrayprinting.com St. Cloud, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-253-8808

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Takeout Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .takeoutprinting.com Newburgh, NY. . . One . . .Color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-257-7468 Solid Shadow

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Pizza 4 Patriots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizza4patriots.com Elk Grove Village, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 847-357-0000 REFRIGERATION Summit Computer Networks Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pospizza.net Cranberry Twp, PA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 724-779-6390

American Wholesale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . awrco.com Cleveland, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216-426-8882

Table Pay of America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .tablepayofamerica.com Flint, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-980-8762

Hoshizaki America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hoshizakiamerica.com Peachtree City, GA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-438-608

Touch Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gotouchpro.com Garnet Valley, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-713-0300

Hudson Refrigeration Manufacturing . . . . . . . . . . . . . . . . . . . . . . . hudsonwholesalers.com Kerhonkson, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 845-626-3761

PRINTERS 123 Print . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123print.com Frederick, MD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-877-5147

Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marsalsons.com Lindenhurst, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 SALAD DRESSING

Baron Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . No Website Millville, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-843-0959

Briannas Salad Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . briannassaladdressing.com Brenham,TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 979-836-6953

Doorhangers Etc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doorhangersetc.com Tampa, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-439-3667

Ken’s Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .kensfoodservice.com Marlborough, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-633-5800 November 2014

pmq.com

SPECIAL SECTION 2015 PIZZA INDUSTRY BUYERS GUIDE

SAAS Hot Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . eatsaas.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202-689-9096

Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . stanislaus.com Modesto, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 SEASONINGS/SPICES

T. Marzetti Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marzetti.com/foodservice Columbus, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-999-1835 SAUCES Armanino Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . armaninofoods.com Haywood, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-553-5611 El Yucateco Hot Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . padillagroup.com/elyucateco Bentonville, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-725-7242

California Blending . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .californiablending.com El Monte, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 626-448-1918 McClancy Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mcclancy.com Fort Mill, SC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-843-1968 SECURITY Hawkeye Security Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . securitydepotsystems.com Roswell, GA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-420-2107 SIGNAGE AutoSox/Cassel Promotions & Signs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .autosox.com Spokane, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-729-7769

Escalon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . escalon.net Escalon, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-ESCALON Neil Jones Food Companies . . . . . . . . . . . . . . . . . . . . . . . . . . . neiljonesfoodcompanies.com Vancouver, WA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-291-3862 Pacific Coast Producers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pcoastp.com Lodi, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-510-3706 Padilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .padillaism.com Bentonville, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83-773-1190 Paradise Tomato Kitchens, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . paradisetomato.com Louisville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 502-637-1700 Rao’s Specialty Foods, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .raos.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212-269-0151

HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hthsigns.com Winter Park, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 I.C.E Infinite Creative Enterprises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . icesigns.com Kingston, NH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-242-0761 Impact Menu Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . foodservicesigns.com Carson City, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-8105 T3 Sign Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . t3signdesign.com Manalapan, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-625-1283 SMALLWARES American Metalcraft . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . amnow.com Melrose Park, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-333-9133 Crown Custom Metals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . crowncookware.ca Etobicoke, ON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-750-1924 Culinary Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .culinarydepotinc.com Monsey, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-845-8200

Red Gold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . redgold.com/fs Orestes, IN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-748-9798

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

Millenia Industries Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . milleniaindustries.com Lake Mary, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 407-804-1193

• 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

SUPPLIES Food Flyer

AMERICAN MADE

Pizza Screens • The Ultimate in Bake Disks Pizza Pans... Round, Square, & Rectangular Sauce/Cheese Rings • Pan Covers Pizza Cutters/Knives

P.A. PRODUCTS, Inc. BAKEWARE SPECIALISTS

Stock Design or Custom Print Paper Plates, Souvenir Cups, Plastic Cutlery, Pizza Lid Supports and Much More!!!

33709 Schoolcraft • Livonia, Michigan 48150 (734) 421-1060 • FAX: (734) 421-1208 www.paprod.com P.A. Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . paprod.com Livonia, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 734-421-1060 Restaurant Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .restaurantdepot.com College Point, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718-939-6400 SOCIAL MEDIA

Social Media / Online Reputation ! WARNING Management Requires Professionals

Don’t Risk Trying It Yourself Call the experts 800.926.2451 ext. 318 movingtargets.com Moving Targets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . movingtargets.com Perkasie, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-926-2451 x318 SOFTWARE Davis Instrument . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . carchipconnect.com Hayward, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 510-732-9229

800-323-3547 • www.BerkleySquare.net Berkley Square . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . berkleysquare.net Warren, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-323-3547 Dynamic Drinkware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dynamicdrinkware.com Concord, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 920-230-3232 Quality By Liones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . qualitybyliones.com Dowington, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-593-8284 Staples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .staples.com Farmington, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-333-3330 TRAINING American Institute of Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . aibonline.org Manhattan, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-633-5137 VENT HOODS Hoodmart Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hoodmart.com Grafton, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-715-1014 Ovenz and Hoodz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .hoodz.us.com Ann Arbor, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-514-6639 WOOD-FIRED OVENS Belforno Wood Fired Pizza Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . belforno.com Charlotte, NC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-902-9387

Prairie Dog Geospatial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . zagistics.com Broomfield, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 720-263-7364

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

November 2014

pmq.com

THE PIZZA EXCHANGE BULLETIN BOARD

gs n i v Sa rs! l a i c ade e p ! S Q Re W NE or PM f

PMQ Pizza Magazine

The Pizza Industryâ&#x20AC;&#x2122;s Business Monthly

YOUR ONE-STOP BAG SHOP â&#x20AC;¢ UNBEATABLE BAGS AT UNBEATABLE PRICES

1-844-HOT-BAGS

n o i t c a f s i t Saranteed! gua

Try our bags for 30 days and if you are not 100% satisfied return them and we will refund the purchase price of the bags.

AVAILABLE COLORS PRICES AS LOW AS

$13.49

$10

ATE FLAT R ING P P I SH

www.deliverybagsdepot.com

November 2014

pmq.com

THE PIZZA EXCHANGE BULLETIN BOARD

November 2014

pmq.com

THE PIZZA EXCHANGE BULLETIN BOARD

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

THE PIZZA EXCHANGE BULLETIN BOARD

November 2014

pmq.com

CALLING ALL PIZZA ACROBATS!

The US Pizza Team will be holding Winter Acrobatic Trials at

NAPICS â&#x20AC;˘ Columbus, OH February 15 -16, 2015 Events will include largest dough stretch, fastest pie maker, fastest box folder and freestyle acrobatics. Grand Prize is a spot on the US pizza team and a trip to Italy to compete in the World Pizza Championships in May 2015

For more information or to register for the competition please visit pmq.com/trials or contact Brian Hernandez at 662-234-5481 ext 129 or brian@pmq.com.

For more information about the team visit www.uspizzateam.com

TEAM GOLD SPONSORS

TEAM SILVER SPONSORS

ADVERTISER INDEX NOVEMBER 2014 Advertiser

Phone

Website

Page

AM Manufacturing. . . . . . . . . . . . . . . . . . . . . . . . 708-841-0959 . . . . . . . ammfg.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Bacio Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-222-4685 . . . . . . . baciocheese.com . . . . . . . . . . . . . . . 34,35, S4, S5, S6 Bay State Milling . . . . . . . . . . . . . . . . . . . . . . . . . 800-553-5687 . . . . . . . baystatemilling.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Bellissimo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974 . . . . . . . bellissimofoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Burke Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-654-1152 . . . . . . . burkecorp.com/PMQ . . . . . . . . . . . . . . . . . . . . . Cover 3 Delivery Bags Depot. . . . . . . . . . . . . . . . . . . . . . 844-HOT-BAGS. . . . . . deliverybagsdepot.com . . . . . . . . . . . . . . . . . . . . . . . . 87 Delivery Bags USA . . . . . . . . . . . . . . . . . . . . . . 888-501-2247 . . . . . . deliverybagsusa.com . . . . . . . . . . . . . . . . . . . . . . . . . 91 EZ Dine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-853-1263 . . . . . . . ezdinepos.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Fontanini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-MEAT. . . . . . . fontanini.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 GMA Research. . . . . . . . . . . . . . . . . . . . . . . . . . . 425-460-8800 . . . . . . . gmaresearch.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Grain Craft . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 423-265-2313 . . . . . . . graincraft.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . 800-8-GRANDE . . . . . grandecheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 HOPR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-356-6455 . . . . . . . hoprs.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 . . . . . . . hthsigns.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 La Nova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 716-881-3366 . . . . . . . lanova.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cover 4 Liguria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 515-332-4121 . . . . . . . liguriafoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Lloyd Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251 . . . . . . . lloydpans.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 MF&B Restaurant Systems. . . . . . . . . . . . . . . . 888-480-EDGE . . . . . . edgeovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Mail Shark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-915-8369 . . . . . . . getmailshark.com . . . . . . . . . . . . . . . . . . . . . . . . . . S2, S3 Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 . . . . . . . marsalsons.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Microworks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-787-2068 . . . . . . . microworks.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Middleby Marshall. . . . . . . . . . . . . . . . . . . . . . . . 877-34-OVENS . . . . . . wowoven.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Moving Targets . . . . . . . . . . . . . . . . . . . . . . . . . . 800-926-2451 . . . . . . . movingtargets.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 MPP Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . 866-889-8745 . . . . . . . mppmarketinggroup.com . . . . . . . . . . . . . . . . . . . . . . 87 NAPICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . napics.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 New Business Now . . . . . . . . . . . . . . . . . . . . . . 888-582-0101 . . . . . . . new-biz-now.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Nutella Food Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . nutellafoodservice.com . . . . . . . . . . . . . . . . . . . . . . . 49 Our Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-497-8360 . . . . . . . ourtownamerica.com . . . . . . . . . . . . . . . . . . . . . . . . . 41 PDQ POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-968-6430 . . . . . . . pdqpos.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Pizzaovens.com . . . . . . . . . . . . . . . . . . . . . . . . . 877-367-6836 . . . . . . . pizzaovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Pizza Success Secrets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzasucesssecrets.com . . . . . . . . . . . . . . . . . . . . . . . 53 Pizza Skool . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 517-395-4765 . . . . . . . traintogreatness.com. . . . . . . . . . . . . . . . . . . . . . . . . . S9 Smithfield-Farmland. . . . . . . . . . . . . . . . . . . . . . 855-444-1580 . . . . . . . carandopizzatoppings.com . . . . . . . . . . . . . . . . . . . . . 33 Somerset Industries. . . . . . . . . . . . . . . . . . . . . . 978-667-3355 . . . . . . . smrset.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Stanislaus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 . . . . . . . stanislaus.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5 Sunray Printing Solutions . . . . . . . . . . . . . . . . . 320-492-3017 . . . . . . . sunrayprinting.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Takeout Printing . . . . . . . . . . . . . . . . . . . . . . . . . 845-564-2609 . . . . . . . takeoutprinting.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 The Menu Express . . . . . . . . . . . . . . . . . . . . . . . 877-250-2819 . . . . . . . themenuexpress.com. . . . . . . . . . . . . . . . . . . . . . . . . . 91 Todarini Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-279-6977 . . . . . . . todarinifoods.com . . . . . . . . . . . . . . . . . . . . Cover 2, 79 Tyson Foods, Inc . . . . . . . . . . . . . . . . . . . . . . . . . 800-248-9766 . . . . . . . tysonfoodservice.com . . . . . . . . . . . . . . . . . . . . . . . . . 19 Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 . . . . . . . univexcorp.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 XLT Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 . . . . . . . xltovens.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 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. November 2014

pmq.com

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE Grab a direct weblink to every advertiser in this guide at PMQ.com

ADVERTISING

CHEESE CONT.

Have you been iserved? TM

For more information call (888)-761-3281, or scan the QR

COMPUTER SYSTEMS: POINT OF SALE

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

BAKING STONES FIBRAMENT-D BAKING STONE.....................................................www.bakingstone.com 708-478-6032 ......................................NSF approved baking stone for all ovens by AWMCO

CARD PROCESSING

WE’RE IN TOUCH WITH YOUR POS NEEDS. ■ ■ ■ ■ ■

CHEESE

Integrated Inventory Management Marketing Systems Result Mapping Online Ordering System and much more!

817.299.4500 sales@BreakawayPOS.com www.BreakawayPOS.com

pmq.com/Recipe-Bank/ 94

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE COMPUTER SYSTEMS: POINT OF SALE CONT.

CRUST CONT.

All The Tech Your Pizzeria Needs Tablet and Traditional Point-of-Sale • Integrated online & smartphone ordering •

• •

Self Serve Kiosk ordering Automated customer loyalty marketing

800.750.3947

CALL FOR A DEMO TODAY!

www.granburyrs.com

Incredible Aﬀordable Pizza POS! $

Home of the

Pia din a Street F lat

Ultra Thin Flatbread Try our gourmet selection of flatbreads, pizza crust varieties, ciabatta wraps, focaccia loaves, and more!

TETI Bakery INC.

1-800-465-0123 • tetibakery.com

CUSTOMER LOYALTY

The POS software of choice for thousands of pizzerias over more than a decade. Detailed features and demo software available at the Point of Success web site.

599 ®

(800) 752-3565

CUTTING BOARDS - EQUAL SLICE

www.pointofsuccess.com

DELIVERY TRACKING SYSTEMS

DESSERTS

Be Inspired. Be Creative. Be Original. ✓ Gluten-Free ✓ Kosher certified ✓ No artificial colors or preservatives ✓ No peanuts ✓ 12-month shelf life

Calzone with Ricotta and Fresh Berries with Nutella®

For more exciting recipe ideas and to learn more about Nutella® in foodservice, visit www.nutellafoodservice.com. ©Ferrero 2014

November 2014

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE DOUGH CONT.

DOUGH PRESSES, ROLLERS

DOUGH TRAYS/PROOFING TRAYS • Dough Trays – extremely durable and airtight! Outlasts All Other Dough Trays • Dough Tray Covers – designed to fit! • Plastic Dough Knives – two ergonomic designs! • 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 25 years manufacturing in dough trays.

DeIorio Foods

@DeIorios

blog.DeIorios.com

DeIorios.com

DOUGH DIVIDERS/ROUNDERS

Call 800-501-2458 ........... www.doughmate.com ......... fax: 908-276-9483

When Dough Matters! Eliminate racks, lids and tins with our stackable, airtight and cost effective Dough Trays. 1-502-969-2305 www.DoughTrays.com COST EFFECTIVE

STACKABLE

AIRTIGHT

DURABLE

ORDER DIRECT

4601 COMMERCE CROSSINGS DR., STE 300, LOUISVILLE, KY 40229 | p: 502-969-2305 | f: 502-810-0907

WWW.DOUGHTRAYS.COM

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

DOUGH PRESSES, ROLLERS

800.835.0606 ext. 205 | www.doughxpress.com

dough presses, dough dividers/divider rounders, dough dockers, carts and accessories

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

FLOUR

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE FRANCHISING

FLOUR CONT.

FRANCHISE CONSULTANTS

708-957-2300 • www.ifranchisegroup.com

GELATO

FOOD DISTRIBUTORS True Artisan Gelato

GLUTEN-FREE W HPRODUCTS O L E S O

(888) 316-1545 www.stefanosgelato.com M E

D E L I C I O U S ™ WHOLES

OME & DELICIOUS

™

HYGIENE

1500 WEST 4TH STREET, SUITE R, MANSFIELD, OHIO 44906 PHONE: 419-525-1010 . FAX: 419-525-0595 WWW.CYCLOMOP.COM | SALES@CYCLOMOP.COM

A FLY KILLER Kills all flies, cockroaches & spiders Guaranteed elimination

888-282-3079, or 631-237-1414 www.fruitflybarpro.com

FINANCING INDUSTRY STATISTICS

RESTAURANTDATA.COM Easy Access ■ Flexible Searches ■ Smart Results 1 Bridge St • PO Box 285 • Irvington NY 10533 • 914-591-4297

INSURANCE pmq.com/Recipe-Bank/

PIZZAPRO .............................................................Low cost pizza delivery insurance program Contact Julie Evans (717) 214-7616..............................................................www.pizzapro.amwins.com November 2014

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE INSURANCE CONT.

MACHINERY/OVENS/EQUIPMENT

MIDDLEBY MARSHALL

OVENS

MACHINERY/OVENS/EQUIPMENT

MIXERS

RANDELL

PREP TABLES

AMERICAN RANGE

WALK-INS

SOMERSET

PARTS SMALLWARES

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

1-800-426-0323

www.northernpizza.com

IMPERIAL

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MACHINERY/OVENS/EQUIPMENT CONT.

MAILING SERVICES

INSTANT ONLINE PRICING

VISIT OUR WEBSITE TODAY

CLICK TO VIEW PRICING

INSTANT ONLINE PRICE QUOTE

GET ONLINE PRICING

FREE PRICE QUOTE

INSTANT ONLINE PRICING

ONLINE PRICE QUOTE

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AFFORDABLE

PRINT & DIRECT MAIL

No Money Down, Pay Weekly on All Mailings!

(888) 915-8369 www.GetMailshark.com

MENus • MAGNETs • PosTCARDs • sCRATCh-offs • DooR hANGERs • Box ToPPERs • NEW MovERs

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!

www.timeforge.com 866.684.7191

MARKETING IDEAS

see more at

www.marsalsons.com

(631) 226-6688

MAGNETS

MAGNETS 7.9¢ ea. • Business Card Magnet ing C ring Cater Dine In•Carryout•Cate on St. isson 2503B N. Harris 6 16 7-161 207-16 Arlington, VA 2220

0 200 020 703-237-0

• Pizza Slice Magnet

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

• Free Design Work • 2,000 minimum

a.com za.com nza www.pie-tan

800-521-4773

www.magneticattracations.com/BCM November 2014

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MEAT TOPPINGS CONT.

OLIVES CONT.

PRESTIGE FOODS .............................. 314-567-3648 ............................ MEATTRADER@MSN.COM Low Closeout Pricing! Call for this week’s special. For Deals That Go To Your Bottom Line.

ON HOLD MARKETING

SUGAR CREEK PACKING CO., .............................. Private Label Precooked Meat Topping Specialists www.sugarcreek.com ....800-848-8205 .............................................................sales@sugarcreek.com

TODARINI FOODS ................... ..Featuring Italian ChickenTM & Sicilian ChickenTM Pizza Toppings www.todarinifoods.com ........................................................................................ 855-279-6977

MIXERS 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

ONLINE ORDERING

60 Quart, Heavy Duty Pizza Mixer Handles 50 lb. bag of ﬂour • Direct gear drive transmission Rigid cast iron construction • Best warranty in its class

www.globemixers.com • 800-347-5423

Mixing, Dividing, Rounding, and Spinning www.univexcorp.com Tel. 800-258-6358 Fax. 603-893-1249

MOBILE CATERING TRUCKS/UNITS

PIZZA BOXES MOISTURE-ABSORBENT TOPPINGS CONDITIONER

CUSTOM DIGITAL PRINT PIZZA BOXES Newmethodpackaging.com • 937-324-3838

OLIVES

100 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

Metal is the right choice. Aluminum is lighter and longer lasting that wooden peels. Introducing the ultimate perforated pizza peel to easily sift away excess flour. Tailored to your preferred length, shape and functionality. 100% made in Italy and available in America, close to you with the service you need. Pro fe & r ssion est au al too ran ts, ls for sin piz ce z 19 erias 86 .

GI.METAL USA, INC Phone (630) 553 9134 www. gimetalusa.com info@gimetalusa.com

Be Smart. Wood is over.

MADE IN ITALY

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

PIZZA OVENS CONT. MARSAL & SONS, INC. ................................................ The new standard in the Pizza Industry Brick Lined Deck Ovens • Standard Deck Ovens • Prep Table Refrigeration 631-226-6688......................... marsalsons.com ........................ rich@marsalsons.com ROTO-FLEX OVEN CO. .............................................................................Contact Richard Dunfield 135 East Cevallos, San Antonio, TX 78204 PH 800-386-2279.................. www.rotoflexoven.com ........................Fax 210-222-9007 WOOD STONE CORPORATION......................................Stone Hearth & Specialty Commercial Cooking Equipment..................................... 1801 W. Bakerview Rd ............Bellingham, WA 98226 TOLL Free 800-988-8103 .....................Fax: 360-650-1166 ...........woodstone-corp.com

YOUR ONE-STOP BAG SHOP • UNBEATABLE BAGS AT UNBEATABLE PRICES PRICES AS LOW AS

$13.49

$10

ATE FLAT R ING SHIPP

1-844-HOT-BAGS

Satuisafaractnitoened! g

www.deliverybagsdepot.com

CUSTOMERS CARE

HOW THEIR FOOD IS DELIVERED The Electric HOTBAG™ Heated Delivery System Heats and stays at 160-175F Dry electric heat = No Moisture 1000 Denier Nylon Construction Two Heating Elements Easy to clean

Any quantity or mix of bags AC to DC power supplies Heat all bags simultaneously Quick release power connectors

www.hotbag.com 800-927-6787 Made in the USA

NO MORE COLD & SOGGY FOOD, NO MORE UNHAPPY CUSTOMERS!

PIZZA OVENS EARTHSTONE OVENS, INC. ...............6717 San Fernando Rd...................Glendale, CA 91201 800-840-4915 .......................Fax: 818-553-1133.......................... www.earthstoneovens.com All units UI listed. 102 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA PEELS

PIZZA OVENS CONT.

Stone Deck, Pizza Dome, and Bakery

www.univexcorp.com Tel. 800-258-6358 Fax. 603-893-1249

PIZZA SUPPLIES

• Pizza Preparation and Delivery Products • WWW.XLTOVENS.COM TO ORDER CALL (316) 943-2751 | TOLL-FREE: (888) 443-2751 | FAX: (316) 943-2769

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

PIZZA PANS

Inventor of

The Quik-Disk™

The best screen replacement since 1989. LLOYD INDU STR IES ®

100’s OF SMART PIZZA PRODUCTS ONLINE!

Buy Direct and Save $$ • www.lloydpans.com • 1-800-748-6251

AMERICAN MADE

Pizza Screens • The Ultimate in Bake Disks Pizza Pans... Round, Square, & Rectangular Sauce/Cheese Rings • Pan Covers Pizza Cutters/Knives

P.A. PRODUCTS, Inc. BAKEWARE SPECIALISTS

33709 Schoolcraft • Livonia, Michigan 48150 (734) 421-1060 • FAX: (734) 421-1208 www.paprod.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PRINTING

INSTANT ONLINE PRICING

SAUCE

CLICK TO VIEW PRICING

We Will Beat Any Advertised Menu Deals...Guaranteed!!!* Takeout Menus • In House Menus • Boxtoppers • Magnets • Flyers • Kid’s Menus Custom Placemats • Business Cards • Post Cards • Rack Cards • Stickers • Thank You Cards Doorhangers • Banners • Gift Certificates • Table Tents • Posters • Signs & More Visit our Website for our Free Reports, Photo Library &ONLINE Restaurant Marketing NoINSTANT Ideas GET No shading/shadow shading/shadow ONLINE PRICE www.takeoutprinting.com • 845QUOTE - 564 - 2609 PRICING

Gray, no shading No shadow

212 - 252 - 3846 • 877 - 25 - PRINT (77468)

check out our ad on page 89

ONLINE PRICE QUOTE Gray, no shading No shadow

AFFORDABLE One Color

PRINT & DIRECT MAIL Solid Shadow

One Color

Actual 3D Non-Vector

No Money Down, Pay Weekly on All Mailings!

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

Solid Shadow

Actual 3D Non-Vector

(888) 915-8369 www.GetMailshark.com

MENus • MAGNETs • PosTCARDs • sCRATCh-offs • DooR hANGERs • Box ToPPERs • NEW MovERs

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

SECURITY

SOCIAL MEDIA !

Social Media / Online Reputation

WARNING Management Requires Professionals

Don’t Risk Trying It Yourself Call the experts 800.926.2451 ext. 318 movingtargets.com

PRODUCE

SPECIALTY BEVERAGES

ONIONS FRESH FROM OUR FARM TO YOUR OVEN. Trusted Grower • Celebrated Service Bulk, Sliced & Diced Options

www.riverpointfarms.com

REFRIGERATION

104 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

SPICE FORMULATION, BLENDING & PACKAGING

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE SPICE FORMULATION, BLENDING & PACKAGING CONT.

TOMATO PRODUCTS CONT.

SUPER DOUGH BOWLS

SUPER DOUGH BOWLS Non Stick • Easy to Clean • FDA Approved Plastic Heavy Weight • Last 10X longer than metal! Replace your dented ones TODAY !

TRAINING

MADE IN THE USA Manufacturer’s Direct Pricing Free Sample Available - $15 del/hand REBATED on first order. email us at: bhausen@aol.com

Call Sid

516-546-7744 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

VINYL REPAIR

Restaurant Upholstery Experts

TOMATO PRODUCTS RepaiR

Remodeling Custom Build

561.981.6200

www.vinylrepairmaster.com

WINGS

November 2014

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DEPARTMENT PIZZA HALL OF FAME

PizzAroma This Kentucky pizzeria went from humble beginnings to 50-plus years of success, thanks to innovation, attention to quality and a can-do attitude. Robert Leucht didn’t know much about the pizza business when he opened PizzAroma (pizzaroma.com) in Owensboro, Kentucky, in 1963. What’s more, the locals didn’t really know pizza either. But with a recipe and “junk equipment” from a co-worker who owned a pizzeria in Evansville, Indiana, he opened shop with the bare minimums: two tables, no air conditioning—not even a vented hood. “We started out of desperation, not knowing any better,” recalls Leucht, laughing. “We were so naive, we believed we couldn’t fail.” The first year, service was slow; one week, PizzAroma made less than $400. Luckily, business soon began to surge, and after less than a decade, the pizzeria was raking in a massive $9,000 per week. Customers initially warmed to its pizza through word-of-mouth, but PizzAroma was no slouch in the innovations department: Leucht offered delivery, a drive-up window, chicken wings and a pizza buffet before anyone else in town. And the pizzeria was—and still is—open 365 days a year. “We always did whatever it took, and we still never take a customer or our longevity for granted,” says Leucht. “We’re a tradition here because people can rely on us; we’re proud of our high quality, and we’ll never cheapen our product.” And there’s one more thing Leucht says he won’t ever do: retire. Though his wife, Mary Ann, and her daughter offer significant support for PizzAroma’s two locations, the 82-year-old founder believes the business keeps him going strong when others are ready for the rocking chair. But he also knows that running a successful pizzeria takes serious dedication, and he remains every bit as humble as his pizzeria’s roots. “It ain’t that easy, but I’ve been fortunate to make more right decisions than wrong ones,” Leucht says. “If I’d have to go make a delivery tonight, I’d do it. We don’t have any specialists around here; you have to be willing to do everything. That’s always been our attitude.” —Tracy Morin

(Clockwise from top) PizzAroma’s group of employees were handling large crowds in the early ‘70s; Robert Leucht was the first in town to offer a pizza buffet; Terry Schrecker assembles a pizza in the early ‘70s; Robert places a pizza in the oven in the early ‘60s, not long after opening his doors.

106 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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

Links to Extra Content Featured Video: PMQ Extra: The PizzaTV crew travels to Las Vegas to meet with the operators of some of Sin City’s leading food trucks. Featured Video: The PizzaTV crew spends some time with Dave Sommers, a U.S. Pizza Team member and owner of Mad Mushroom in West Lafayette, Indiana. Featured Video: Pizza 360: Daniel Lee Perea talks to PMQ Russia publisher Vladimir Davydov and Stanislav Markin about the state of pizza in Russia. Featured Video: PMQ journeys to Middlebury, Indiana, to capture the action as Rulli’s Pizza & Pasta attempts to set a a new record for the world’s largest calzone.

November 2014

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