PMQ Pizza Magazine November 2015

NOVEMBER 2015 | WWW.PMQ.COM

Your Food.

Our Box.

Packaging Matters.

Cashing in On Mobile Payment Systems PAGE 44

Ramp Up the Richness With Cheesy Small Plates PAGE 64

2015 Pizza Industry Buyers' Guide PAGE 78

Your Food. Our Box.

Packaging Matters.

Your pizza box does more than just deliver pizza; it also delivers your brand message. WestRock is an industry leader in world-class packaging graphics and printing that promotes your unique brand and sells your product.

• Kraft and white top pizza box customization available • Range of print choices: – Good: 1 or 2 colors flexo printed after board is corrugated – Better: 3 or 4 colors flexo printed after board is corrugated – Best: 4-color pre-print on outside liner before corrugation with fluted medium and inside liner • Small quantity custom print capabilities in 1, 2, and 3 colors We offer a full line of foodservice packaging.

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©2015 WestRock Company. All rights reserved. WESTROCK and the WestRock logo are trademarks of WestRock Company and its subsidiaries and affiliates.

NOVEMBER 2015 | WWW.PMQ.COM

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Cashing in On Mobile Payment Systems PAGE 44

Ramp Up the Richness With Cheesy Small Plates PAGE 64

2015 Pizza Industry Buyers' Guide PAGE 78

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RECENTLY ON PIZZATV.COM COOKING WITH PMQ: JOHN ARENA’S SFINCIONE John Arena, co-owner of Metro Pizza (metropizza.com) in Las Vegas, knows how to make pretty much every pizza style in the world. In this video, hosted by PMQ’s marketing director, Anna Zemek, Arena shows us how to make sfincione, a twice-baked pan pizza that’s considered the forerunner of what Americans call Sicilian-style pizza.

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9 REASONS YOU NEED A WEBSITE It’s hard to believe, but some pizzeria operators believe they don’t need a website. Many think of their Facebook or Twitter pages as their websites. Unfortunately, this can be a costly marketing error, and they don’t even realize it. Find out what having your own website can do to increase your business, make you more competitive and bring in new customers every day.

COUNTING CALORIES ISN’T A SQUARE DEAL IN THE PIZZA UNIVERSE Marla Topliff, president of Kansas City, Missouri-based Rosati’s Pizza (rosatispizza.com), is worried about the FDA’s menu labeling laws scheduled to take effect December 1, 2016. She says the rules may penalize chains that serve square-cut pies for dividing their pizzas into “nonuniform” slices. Could the rules lead to calorie overcounts and a loss of business for some operators?

TERESA IORIO BECOMES THE FIRST FEMALE INTERNATIONAL PIZZA CHAMPION Teresa Iorio made Neapolitan history when she became the first woman to win the STG (Specialita Traditionale Garantita, or Guaranteed Traditional Specialty) category at the Trofeo Caputo pizza making competition in Naples on September 2. Iorio dedicated the landmark victory to her father, Ernesto, who taught her the art of pizza making.

FIND US ON:

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Contents

NOVEM BER

PMQ.C 2015 | WWW.

OM

ON THE COVER

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Wonders of the Web

Ramp Up the Cashing in Richness With Plates on Mobile ms Cheesy Small 64 Payment Syste PAGE 44

2015 Pizza Industry Buyers' Guide PAGE 78

PAGE

A smartly designed website with online ordering and a strong “sell” message is more important than ever to your pizzeria’s marketing success. We look at multiple examples of independent and small-chain operators who are doing it right. By Rick Hynum

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The Top 100 Pizzeria Websites From pizza giants like Papa John’s to single units and smaller chains with a big online footprint, PMQ’s Top 100 Pizzeria Websites list helps you evaluate the online competition—and see how you stack up!

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INGENICO

44

Changing the Online Game For any independent pizza operation that offers delivery and/or takeout, online ordering has become crucial for competing against the mega-chains. By Andy Knef

FEATURES

44

Paying at the Table More and more customers want a pay-at-the-table option, so what’s holding you back? Here are five moneymaking benefits of integrating this technology at your pizzeria.

By Liz Barrett

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64

The Great Western Pizza Summit From wage woes to legal weed and nutritional menu labeling, our panel of experts share their concerns and insights on new trends in the pizzeria business. By Andy Knef

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A Homecoming for Daddio Richard Ames, owner of Daddio’s Pizzeria in Alberta, Canada, reflects on his career in the pizza biz as he journeys home for a high school reunion in the Rockies.

By Andy Knef

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Cheese Plates Versatility and a unique ability to bring out the flavors in other foods make cheeses a star ingredient for crowdpleasing small plates and appetizers. By Tracy Morin

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

2016 Pizza Industry Buyers Guide Let your fingers do the walking through our annual pizzeria product and service directory, featuring everything from mixers and meat toppings to smallware and sauces.

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DEPARTMENTS

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In Lehmann’s Terms: The Basics of Using a Hot Dough Press Ready to purchase a hot press? Tom “The Dough Doctor” Lehmann explains how to get the best results from this key piece of equipment.

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New York’s Finest: Spaghetti With Walnut Sauce Chef Giovanni Fabiano of Il Borgo Reali shares his recipe for this one-of-akind sauce featuring walnuts, cream, butter and Parmesan cheese.

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Accounting for Your Money: How to Settle Your Tax Debt If you owe back taxes that you can’t afford to pay, an Offer in Compromise (OIC) may be your ticket to relief.

24

Marketing Maven: 9 Tips for Building a Better Website Is it time for a redesign? Linda Duke explains how to reenergize your Web presence and attract new customers.

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Recipe of the Month: Sprouted Whole-Wheat Pizza Bay State Milling serves up a whole-grain pizza that’s both healthy and flavor-packed, with ingredients like basil pesto, cherry tomatoes and baby mushrooms.

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Pizza Hall of Fame: Frank the Pizza King This Englewood, Colorado, shop has only 12 tables, but loyalists have been turning out in droves for its thin-crust pies and housemade Italian sausage since 1961.

SPONSORED CONTENT

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Universal Promotions: Universal’s Project Education program helps pizzerias make the grade by supporting local schools while boosting customer loyalty.

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Click here for featured video: Check out the highlights of the Great Western Pizza Summit, featuring top industry operators from across the U.S. Click here for featured video: Watch the full panel discussion of the Great Western Pizza Summit.

Click here for featured video: Join Richard Ames of Daddio’s Pizza as he takes a nostalgic journey through the Colorado Rockies.

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SmartMarket

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Idea Zone—CustomCheeseShakers.com You can make a bold branding statement with logoed cheese shakers, created by the founder of Perri’s Pizzeria.

IN EVERY ISSUE 6

Online at PMQ.com

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From the Publisher

14

From the Inbox

22

Moneymakers

78

Where We’ve Been, Where We’re Going

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Product Spotlight

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Advertiser Index

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The Pizza Exchange

FROM THE PUBLISHER

Winner of 5 ASBPE Awards Winner of 4 GAMMA Awards ISSN 1937-5263

A PUBLICATION OF PMQ, INC. | 662-234-5481

To Arms, to Arms!

The Chains Are Coming, and They’re Stealing Your Business

S

o you think your sales are doing fine and there’s nothing to worry about? Think again. More and more customers are ordering pizza online, and the top chains are taking money right out of your till. Not you, you say? Just because you’re seeing the same returning customers’ familiar faces, don’t be fooled into thinking that you’re not losing business. You are. You can’t remember the faces of those customers who come in only once and never return. Nor can you remember the faces of those who will never be customers because you can’t take their orders electronically.

Here’s the good news: The chains have actually done you a tremendous favor by investing many years and millions of dollars in technology to make it very economical to get your pizzeria wired up for online orders. They’ve even trained a generation of pizza consumers to use—and expect—the technology.

If you think you’re not tech-savvy enough or that it’s too expensive for you, please just do a little shopping. Whether you have a POS system or not, there is an affordable way to get your pizzeria wired up for online ordering, and it will pay off in increased sales.

PMQ will dedicate the next year to getting our industry wired up for online ordering and fired up for online sales. To get started, we partnered with Sofo Foods to host the first Wired Up-Fired Up Online Ordering Conference at the Sofo Food Expo in Atlanta in October.

We’re committed to making sure every pizzeria operator with a delivery/ takeout component has adopted this essential technology and reaped the moneymaking benefits!

VOLUME 19, ISSUE 9 NOVEMBER 2015 PUBLISHER

Steve Green, sg@pmq.com ext. 123

CO-PUBLISHER

Linda Green, linda.pmq@gmail com ext. 121 EDITOR-IN-CHIEF

Rick Hynum, rick@pmq.com ext. 130 ASSOCIATE EDITOR

Andy Knef, andy@pmq.com ext. 136

EDITOR AT LARGE

Liz Barrett, liz@pmq.com SENIOR COPY EDITOR

Tracy Morin, tracy@pmq.com

INTERNATIONAL CORRESPONDENT

Missy Green, missy@pmq.com

ART DIRECTOR

Kara Hoffman, kara@pmq.com ext. 135

GRAPHIC DESIGNER

Eric Summers, eric@pmq.com ext. 134

GRAPHIC DESIGNER

Sarah Beth Wiley, sarahbeth@pmq.com

SENIOR MEDIA PRODUCER

Daniel Lee Perea, dperea@pmq.com ext. 139 MEDIA PRODUCER

Chris Green, chris@pmq.com ext. 125 MEDIA PRODUCER

Erin Toffler, erin@pmq.com

IT SPECIALIST

Aaron Harris, aaron@pmq.com ext. 137 CHIEF FINANCIAL OFFICER

Shawn Brown, shawn@pmq.com CIRCULATION MANAGER

Sherlyn Clark, sherlyn@pmq.com ext. 120 TEST CHEF/EVENT COORDINATOR

Brian Hernandez, brian@pmq.com ext. 129

ADVERTISING SALES DIRECTOR

Linda Green, linda@pmq.com ext. 121 SENIOR ACCOUNT EXECUTIVE

Clifton Moody, clifton@pmq.com ext. 138 ACCOUNT EXECUTIVE

Tom Boyles, tom@pmq.com ext. 122

MARKETING DIRECTOR

Anna Zemek, anna@pmq.com ext. 140

SALES ASSISTANT

Brandy Pinion, brandy@pmq.com ext. 127

PMQ INTERNATIONAL PMQ CHINA

PMQ says thanks to these vendors for participating in the first Wired UpFired Up Online Ordering Conference!

Yvonne Liu, yvonne@pmq.com PMQ AUSTRALIA-NZ

Tom Boyles, tom@pmqaustralia.com

PMQ RUSSIA

Vladimir Davydov, vladimir@pmq.com CONTRIBUTORS

Chef Santo Bruno, Linda Duke, Tom Lehmann, Michael J. Rasmussen PMQ PIZZA MAGAZINE

NOVEMBER 2015 | WWW.PMQ.COM

605 Edison St. • Oxford, MS 38655 662.234.5481 • 662.234.0665 Fax

ON THE COVER: Cashing in on Mobile Payment Systems PAGE 44

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Ramp Up the Richness With Cheesy Small Plates PAGE 64

2015 Pizza Industry Buyers' Guide PAGE 78

A website is a must-have marketing tool for pizzerias. In this month’s issue, we take a look at the industry’s most visited sites in PMQ’s firstever Top 100 Pizzeria Websites list. (Illustration by Eric Summers)

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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.

FROM THE INBOX

ASSUME THE POSITION! I liked your recent article on pizza delivery vehicles (“License to Advertise,” September 2015). I could not agree more that a delivery vehicle should be used for advertising, regardless of if you offer delivery. My SUV’s markings are all reflective, creating an awesome night appearance. I cannot tell you how many people stop in traffic to take pictures of our truck.

When I leave the store to go on deliveries, I find people “assuming the position” with their hands up against the vehicle while someone takes their picture. Once, at a red light in traffic, two girls jumped out of their car behind me and took turns taking pictures while “assuming the position” against my truck. Then they high-fived me and ran back to their car before the light turned green. Too funny!

Rick K. Drury Precinct Pizza Tampa, FL That’s one sleek squad car, Rick, and it’s a perfect example of how to do vehicle advertising right. Thanks for the update, and please stay in touch!

FIND US ON SOCIAL MEDIA: 14

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

SHARKINFESTED WATERS I own a two-unit, 13-year-old pizzeria business in Texas called RC’s NYC Pizza & Pasta (rcsnycpizza.com). I have traveled to compete in and won numerous awards at pizza making competitions. The most recent—and most highly acclaimed—competition I attended was the Caputo Cup 2015 in New York. We were the only pizzeria to travel from out of state to compete against the New York pizzerias. Talk about shark-infested waters! The judges for this event were PMQ publisher Steve Green, John Arena and Tony Gemignani. And we won second place with a plain cheese pie! I would love for PMQ to consider showcasing us and our concept. We’ve got a great story to tell.

RC Gallegos RC’S NYC Pizza & Pasta The Woodlands, TX (via Facebook) Thanks for contacting us about your operation, RC. You will definitely hear from us in the near future!

E W F F U T S

s at Il Vicino glasses, and the folk ar th em th in ld go There’s in Colorado, ino.com), with stores vic (il a zz Pi en Ov d Woo o never misses exico, know it. Il Vicin Kansas and New M including a ne and beer menu— wi its e ot om pr to a chance l media photos s—with clever socia ale d we re ob icr m line of ouse signage. and can’t-miss in-h

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IN LEHMANN’S TERMS

The Basics of Using a Hot Dough Press Tom “The Dough Doctor” Lehmann explains how to choose—and use—the right type of hot press for your pizza crusts.

By Tom Lehmann

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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Q A

bottom/platen can form a skin on both sides of the dough for a somewhat cracker-like crust Last month, we considered how using characteristic. These presses also control oven a dough press might require changes to spring for a more uniform baked height, while your dough formula. Now let’s talk about the the skin formation on both sides of the dough hot press itself. The hot press utilizes heat to piece allow multiple press pieces to be stacked improve the pressing of the dough and to form without sticking together.

For a press with a heated head and platen, a skin over the surface of the dough. You can choose a press with a heated head only or one set the temperature to around 190°F to 210°F, with both a heated head and platen. A press and the hold or dwell time should be adjusted with a heated head only will form a dough to give the desired level of skin formation. A skin on one side of the pressed dough piece, shorter dwell time (one or two seconds) yields very little skin so you’ll get more while the other side remains raw dough. Place Mention this adformation, and receive FREE oven spring during baking. A longer dwell time the heated side down, and your dough will onsite installation! continue to rise, which is great for a thick imparts a heavier skin, making the dough less crust or pan-style crust or if you need a thin- sticky but more reluctant to rise during baking crust dough with greater potential to rise, es- except at high temperatures.

As you can see, dough presses can save time as pecially around the edges during baking. Some hot presses have a recess in the heated head, you convert dough balls into pizza skins and, ulwhich allows for the formation of a raised edge timately, crusts. But you’ll need to know how to during pressing. In this case, the skin serves formulate your dough (as described last month) to lock in the raised edge, giving the finished to get the best results, and you’ll need to make sure you know how to use your press to achieve crust a raised-edge appearance.

Presses that have both a heated head and your desired crust characteristics.

What’s the best hot press for my operation?

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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NEW YORK’S FINEST

Spaghetti With Walnut Sauce This creamy, nutty masterpiece features walnuts, cream, softened butter and Parmesan cheese on a bed of whole wheat pasta. By Chef Santo Bruno

H

ello, readers! This month’s recipe comes from my friend Giovanni Fabiano of Il Borgo Reali, a famous restaurant in Queens, New York. Giovanni, an expert pizza maker, runs this restaurant with his brother Pasquale, and Giovanni’s wife and daughter also work there. Giovanni came to the States when he was 13, and pizza is his life! You can’t get into his restaurant without a reservation, and the Spaghetti With Walnut Sauce is one of the reasons. Try this recipe out for yourself. I think you will enjoy it and will probably want to put it on your own menu. You won’t be sorry! Mangia!

Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience. He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

INGREDIENTS: 1 c. walnuts, pieces or halves 3 tbsp. plain bread crumbs 3 tbsp. olive or walnut oil 3 tbsp. fresh parsley, chopped 1-2 garlic cloves ¼ c. butter (room temperature) 2 tbsp. cream 14 oz. whole wheat pasta 4 tbsp. Parmesan cheese, grated Salt and pepper to taste

DIRECTIONS: Drop the walnuts into a small pan of boiling water and cook for a minute or two. Drain, remove the skins and dry with a paper towel. Coarsely chop the walnuts and set aside about ¼ of them. Place the remaining nuts, along with the bread crumbs, oil, parsley and garlic, in a food processor or a blender to form a paste. Remove the paste and pour it into a bowl. Stir in the softened butter, cream, salt and pepper.

Meanwhile, cook the pasta to al dente separately in a large pan.

Once the pasta is done, drain it and toss it with the sauce.

Sprinkle the remaining nuts and Parmesan cheese on top.

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ACCOUNTING FOR YOUR MONEY

How to Settle Your Tax Debt It’s possible to pay less than you owe on your delinquent taxes and get a fresh start.

By Mike Rasmussen

Q A

I owe back taxes to the IRS and can’t afford to repay the debt. What can I do?

First, if you ever receive a certified letter from the IRS, that’s never a good sign, so open it immediately! Then take action and seek guidance from an accountant who knows how the process works.

If you think you can play the audit roulette game, hoping the IRS will never catch up to you, your thought process is flawed. It’s true that cutbacks have resulted in fewer IRS enforcement officers with too many cases on their plates. No professional on earth can predict when your ticket will be pulled and the certified letters will start arriving. But they will find you eventually.

If you have a large tax debt that you cannot pay in full, you may want to consider an Offer in Compromise (OIC). An OIC offer is a request to settle tax debt for less than the total amount due. It may be your best option if you cannot pay your full tax liability or if paying the full amount would cause you and your business serious financial hardship.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

An OIC is not for everyone and has strict eligibility requirements. You should be prepared to describe your financial situation in detail on the OIC application. The IRS will evaluate your income, assets, expenses and future earning potential. You will have to make a suitable offer based on your “true ability to pay.” Additionally, you must be up to date with all of your other tax filing and payment requirements. Taxpayers who are involved in an open bankruptcy proceeding do not qualify.

There’s no guarantee the IRS will accept your OIC offer. But it will generally approve an OIC if the amount you offer is the most they can expect to collect within a reasonable time frame. On the other hand, your offer will likely be denied if you’re able to pay your full tax debt through an installment agreement or lump sum.

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.

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For our full line of appetizers as well as exclusive Bellissimo branded Italian style products, visit BellissimoFoods.com to contact a representative and request samples and pricing.

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MONEYMAKERS

The Pope and the Pizza Box

The folks at Poppi’s Pizza (poppispizza.com) take papal visits seriously. In honor of Pope Francis’ trip to Philadelphia in September, the Wynnewood, Pennsylvania, pizzeria took on a new name—Pope Pies—for the month and hosted a September 23 pizza box signing by local artist Amanda Farese. Farese made headlines earlier in the fall with her unique box design showcasing Francis’ smiling visage. For every pizza sold on the day of the signing, Pope Pies donated $1 to Southwark Elementary School in South Philly. Customers received their orders in autographed papal pizza boxes as keepsakes.

To commemorate Pope Francis’ visit to Philadelphia, Poppi’s Pizza owner Jordan Arnold (right) temporarily changed his store’s name to Pope Pies and invited local artist Amanda Farese to sign copies of her papal pizza box, which features His Holiness’ beatific visage.

Getting the Job Done Kansas City TV reporter Kacie McDonnell charmed staff members and impressed the chef with her dough tossing skills while shooting her “Do My Job” segment at Minsky’s Pizza Café & Bar in Kansas City, Missouri.

When a TV reporter shows up at your pizzeria’s doorstep, it’s not necessarily a welcome sight. But Minsky’s Pizza Café & Bar (minskys.com), with 16 stores in Kansas and Missouri, couldn’t have been happier to see Kacie McDonnell, who learned to toss dough and make Minsky’s Prime Cut pizza for her “Do My Job” segment on KSHB’s 41 Action News program. At Minsky’s South Plaza location in Kansas City, Missouri, a chef walked McDonnell through the pizza making process and even sent her to deliver a pie to colleagues at KSHB. McDonnell seemed to enjoy every minute of it, squealing with delight as she tossed the dough and declaring, “This is literally my calling in life.”

Quick Tip 1: Are You Ready for Your Close-Up? Video is one of the most underutilized marketing tools for the pizzeria industry, so break out your camera and start filming. Pizza making is ideal for popular apps like Vine, which lets you capture and share brief, looping videos of six seconds or less.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Don’t Miss the School Bus

Dylon Neumann has turned pizza making into performance art with his mobile pizzeria in Castalian Springs, Tennessee. Neumann, whose family owned The Pizza Machine in Springfield, Illinois, for years, recently got the business rolling again in the form of a retired 1998 school bus purchased for $200. “I am the only person within these United States to turn making pizza into a street performance,” Neumann says. “I produce art on a mobile platform using my mobile kitchen. Much like a guitar to a songwriter, this is my tool for producing fresh gourmet pizza for your entertainment and culinary education.” And like a lot of artists, he’s not necessarily doing it for the money. “Nothing I cook has a price,” Neumann says. “Instead, I ask you, the consumer, to decide how much value my art has to you, and you pay the amount you feel I deserve.” So far, customers seem to be impressed. Neumann says he works about five hours and averages $500 per day.

Customers are invited to step inside Dylon Neumann’s Pizza Machine bus and watch him make their pizzas.

Neumann doesn’t even set a price for his pies— customers pay whatever they think the food is worth.

Quick Tip 2: Keep Coupons On Track Do you track the success of your coupons to ensure they’re really paying off? Are there hidden costs you don’t know about? Are coupons generating repeat visits or just one-shot trials? Create a system to track your offers so they won’t cost you more than they make.

Cracking the Books at Sanfratello’s

Sanfratello’s helped get more books in young readers’ hands with its promotion supporting the Book Worm Angels literacy program, which ran from August 24 through September 25.

Sanfratello’s (sanfratellospizza.com), with locations in Indiana, Illinois and Arizona, knows the value of cracking a book. The company partnered this summer with Open Book’s Book Worm Angels to boost literacy among underserved students in the Chicago area. In the monthlong book drive, customers received free Cheese Sticks or Pizza Fritzes (puffed sweets lightly dusted with powdered sugar) for their donations of used or new books, DVDs and e-readers. The materials went to students, teachers and nonprofits around Chicagoland.

November 2015 pmq.com

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MARKETING MAVEN

9

Tips for Building a Better Website Is it time to redesign your website? Linda Duke offers expert advice on re-energizing your online presence to sell more pizza. By Linda Duke

I

f your pizzeria is struggling to attract new customers, you may need to take a second look at your website. It can be one of your most effective—and costefficient—marketing tools, but if your site lacks some key features, it probably isn’t working for you. Here are some tips for improving your website and boosting your online presence: 1. Keep it simple, fresh and unique. As the first thing potential customers see when they visit your website, a strong home page is essential to your success. It should answer the critical questions new visitors will ask, including who you are, what you offer, where you’re located and how to contact you. Carefully consider the impression you want to make and the message you want to communicate to customers.

Don’t overload your home page, which can be distracting and confusing for visitors. Keep it to no more than 120 words of text.

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.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

2. Make it mobile-friendly. More people today browse the Web via laptops, tablets and mobile phones, so your website must be customized for these devices.

Avoid designing pages for a large monitor or using complex features such as Flash animation or navigation. (Flash isn’t supported on Apple devices.) Keep it simple and clean so your site will work on any device a visitor might use.

3. Showcase specialty menu items. Make sure your home page clearly spotlights your unique menu items. If possible, hire a professional photographer to shoot images of your food. Menu item photos should be clean, sharp and well-lit, and descriptions should be vivid and enticing. Don’t feature photos of pizzas that you don’t actually have on your menu—every picture should represent your pizza and ingredients as described in your menu. If your pizza photos look terrible, prospective customers will think twice about eating at your restaurant.

4. Consider site load times. Today’s customers often get impatient when browsing websites, and slow load times can drive them away. You should audit your site’s performance regularly by monitoring load

times, site speed, file sizes, formatting, and continuity with the text and images.

5. Organize your site to provide a great user experience. When prospective customers visit your site, they’re typically looking for specific information. They will seldom read entire pages, and most will skim pages quickly. A well-structured site that presents information in an orderly, intuitive and organized way will be more successful than one that appears chaotic or thrown together in a hurry.

6. Content is critical. Poorly written content, typos and bad spelling can quickly cause a visitor to leave your site. Instead, incorporate well-written headlines, creating a powerful message that entices visitors to read on. Keep content relevant, fresh and current— with updated menu information, business hours, price changes and photos—to keep users engaged and active.

7. Learn about SEO and SEM. SEO (search engine optimization) and SEM (search engine marketing) are highly specialized fields and will take time to learn.

But SEO and SEM campaigns can provide great leverage to small independent pizzerias and should not be ignored. If necessary, hire a qualified SEO/ SEM professional to help you. This could have a huge impact on your pizzeria’s success.

8. Crowdsource your design and written content.

Crowdsourcing is the process of outsourcing tasks

through an open call to a large group of workers, such as Web designers and graphic artists. Using an online creative crowdsourcing marketplace (fiverr. com is one example), restaurant owners can create a post about their website needs and budget, and creative providers worldwide submit their ideas. You choose the one you like best and save a lot of money.

It’s quick, inexpensive, easy and offers a wide choice of design concepts.

9. Brand yourself. Every pizzeria website should contain a key brand message or “elevator pitch.” Explain your brand and what you offer in two simple sentences. Finally, make sure to include the following tabs or pages: dd Menu—Make all menus available and easy to read, with great photos and nutrition information if possible. dd Ordering—If you offer online ordering, link directly from your homepage to the ordering page.

Otherwise, use this page to explain the various ways guests can place orders, including pickup and delivery. dd Contact Info—Include your location, map, directions, hours of operation, phone number, and social media links, such as Facebook, Instagram and Twitter. dd Specials—Feature your store’s menu promotions, signature menu items, discount offers or announcements here.

November 2015 pmq.com

25

BAY STATE MILLING

RECIPE MONTH of the

Sprouted Whole-Wheat Pizza INGREDIENTS: Dough (per 12” pizza): 1 c. sprouted whole-wheat flour 1 c. high-gluten flour (13% to 14% protein) 7 oz. water (70°F) 1½ tbsp. olive oil 2 tsp. brown sugar ¾ tsp. salt ½ tsp. instant dry yeast

Toppings: 4 oz. pizza sauce 6 oz. mozzarella cheese, grated 3 oz. oven-roasted heirloom cherry tomato halves 2 oz. oven-roasted baby portabella mushrooms, sliced 1½ oz. caramelized onions 1 oz. basil pesto ¾ oz. roasted garlic After-bake garnishes: arugula, shaved Parmesan cheese, balsamic vinegar reduction, extra-virgin olive oil and fresh cracked black pepper DIRECTIONS: To make the dough, blend flour, salt, yeast and brown sugar in a mixing bowl. Add oil and water. Mix with dough hook on low speed for 8 to 10 minutes or until dough is ¾ developed. Round out a dough ball, coat in olive oil and place into a greased bowl.

Cover and let rest for 12 to 36 hours. Allow the dough ball to proof at ambient condition for 30 to 90 minutes.

Preheat hearth oven to 500°F. Hand-stretch dough to 12” diameter, place on a corn-dusted pizza peel and brush with olive oil.

Add sauce and toppings and bake until crust and cheese are golden in color. Remove from oven and top with after-bake garnishes.

Slice and serve.

28

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Sponsored by Bay State Milling

The Next Big Thing?

Sprouted grains are grains that have been soaked in water until they begin to grow a sprout, then dried and milled into flour for baking. According to the Whole Grains Council, the process, which takes place under carefully controlled conditions, makes sprouted grains easier to digest than traditional grains and boosts the grains’ nutritional value. Chef and master baker Peter Reinhart, a partner at Pure Pizza (purepizzaclt.com) in Charlotte, North Carolina, has been preaching the gospel of sprouted grains for years. At Pure Pizza, Reinhart created a sprouted ancient grain crust in both traditional and gluten-free versions. During a Whole Grains Council conference in Boston last year, Reinhart predicted sprouted flours will become a hot new trend in the coming years. “There are too many positives for this not to be the next big thing,” he said.

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For more information on our products, call 1-800-553-5687 or visit www.baystatemilling.com

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

WONDERS OF THE WEB From streaming radio to fast-growing afros, the awesome websites on our Top 100 list illustrate the boundless creative potential of Internet marketing. By Rick Hynum

P

apa John’s (papajohns.com) holds the No. 1 spot, with Domino’s (dominos.com) and Pizza Hut (pizzahut.com) next in line—that’s not exactly a shocker. Chuck E. Cheese’s (chuckecheese.com) ranks at No. 4, with California Pizza Kitchen (cpk.com) taking fifth place. What do these companies have in common? Duh. They’re huge chains, obviously. But that’s not all.

In addition to being household names, these pizza companies— and most of the rest of PMQ’s Top 100 Pizzeria Websites—offer online ordering. And if you own an independent pizzeria or even a relatively small multiunit operation, the pizza giants aim to use this digital technology to take away your market share.

If you learn nothing else from this list, that’s the message PMQ Pizza Magazine publisher Steve Green hopes you’ll take to heart: Quit dragging your feet on online ordering. “In this era of rapid technological advances and new gadgets that make life easier for everyone, online ordering as a featured component on a dynamic website will make life—and business—easier and more successful for pizza operators, especially independents in danger of losing the competitive battle to the big chains,” Green says.

At No. 35, Naked Pizza (nakedpizza.biz) uses a clean, simple layout highlighting vegetables and fruits, such as tomatoes and artichokes, to convey a healthy, natural image while also promoting new products like Cinnamon Swirls.



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Ranked No. 77 on our list, Dewey’s Pizza surprises you with catchy slogans and killer graphics on every page and even offers a streaming music option for customers who want to listen to some cool tunes while browsing the site.

Online ordering’s role in powering website traffic merits its own story, so check it out on page 38. Meanwhile, there’s more to be learned about the power of Internet marketing just from perusing our list and visiting these wonders of the Web yourself.

FORM AND FUNCTIONALITY It’s hard to believe, but some pizzerias still don’t have standalone websites. These holdouts are making a mistake, notes Linda Duke, CEO of Duke Marketing and author of PMQ’s Marketing Maven column. “Restaurant operators have to make changes to stay relevant for today’s and tomorrow’s guests,” Duke says. “With the ease of creating a website today, there’s more upside than downside to it for older pizza brands. At the very least, there are numerous premade templates and do-it-yourself platforms that cost nothing and will help an old-time pizzeria compete with other food brands in their vicinity. And their brand will show up online in maps, area guides and Yelp, giving them a greater competitive advantage than not having a website at all.”

For small businesses working with a skilled professional developer, a strong website lets you create a high-end worldwide marketing campaign worthy of Mad Men without draining your bank account. The majority of the 32

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

sites on our list splendidly meld form and functionality, pushing a strong “sell” message without skimping on aesthetic appeal. At No. 36, for example, the single-unit Flour + Water (flourandwater.com), located in San Francisco, is a visual marvel, making excellent use of gorgeous photography in a rotating gallery that features both luscious food shots and scenes of happy patrons in an elegant yet relaxed setting.

In Brooklyn, New York, Franny’s (frannysbrooklyn. com), ranked No. 78, is another example of what a single-unit store can do with a few tasteful pictures and some well-written text. The splash page grabs the eye with an urban-chic, black-and-white scene showcasing the shop’s exterior as seen from Flatbush Avenue. You’ll also find bios for key staffers and mini-profiles of favorite suppliers and collaborators under a section titled “People We Love,” plus a shopping cart that offers logoed hoodies, tote bags, T-shirts and hats.

At No. 77, the website for Dewey’s Pizza (deweyspizza. com), with 20-plus shops in Ohio and Missouri, may be the coolest site on the list, exuding hipster appeal without trying too hard. With its ticket-shaped centerpiece that doubles as a navigation menu, the slider-style site surprises you at every turn with killer graphics and catchy slogans (“The More You Dew, the More You Get” and

The PMQ Score: Where Do You Rank?

To create our first-ever Top 100 Pizzeria Websites list, PMQ built a database of more than 85,000 pizzerias and restaurants with a pizza component around the nation, says Aaron Harris, PMQ’s IT specialist. Harris assigned each restaurant a percentile rank based on three third-party scores—annual Google page rankings and real-time Alexa and Compete.com page visitor data—and then created a formula for objectively compiling the scores.

So where do you rank on the list? Checking your score is easy. Just log on to PMQ.com/pmq-score, enter your website URL and ZIP code and answer a few questions about your company. If you’re not happy with your score, start taking steps now to strengthen your Web presence and boost your ranking. If your pizzeria doesn’t show up in our database at all, keep in mind that it’s a work in progress. We will update the database and add more pizzerias regularly, so keep checking in!

“The Hendrix Guitar Solo of Pizza—Except We Never Burn It”). There’s even a “radio” button that streams rock tunes from bands like Guided by Voices, Phish and The Black Crowes.

FROM FUNKY TO CONSERVATIVE At No. 52, New York-based Two Boots (twoboots.com), which also has locations in Jersey City, Baltimore, Nashville and Los Angeles, gives off a funky, offbeat vibe with its celebrity caricatures and a grid of hyperlinked images touting fun new pizza specials, partnerships with community groups, store locations and more. The pop culture-savvy menu page doesn’t just make you hungry— it’s almost guaranteed to make you smile, thanks to some clever animation and awesome pizza names inspired by film and TV characters. Point your cursor to the Cleopatra Jones image and watch Tamara Dobson’s afro grow and grow; point to The Newman and the classic Seinfeld character laughs demonically as hellish flames leap behind

Hot Box Pizza, ranked No. 38, wisely puts its online ordering and mobile app features front and center on its website (gethotboxpizza.com), along with merchandise, weekly specials and its catering service.

him. Click on any image, and you’ll get a photo of the pizza, a list of the key toppings, plus a funny write-up about the pie’s famous namesake.

Granted, you can build an effective website without all those bells and whistles, and a more conservative approach may work better for your customer base. Simplicity has a power of its own, especially if you organize your content effectively. Ranked No. 41 on our list, Pizzaiolo (pizzaiolooakland.com), a single-unit store in Oakland, California, presents virtually all of its content in a format that requires very little scrolling and still manages to hit the key points—address and phone number, business hours, making reservations, even a plug for its breakfast menu. At No. 65, San Francisco’s A16 (a16sf.com) goes for a similar effect, focusing on mouthwatering food shots and a simple navigation menu with just five content pages that answer every question a guest is likely to have about the restaurant.

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Pop culture fans will get a kick out of the celebrity-inspired pizza names and graphics on Two Boots’ website (twoboots.com).

“Not all consumers are using Facebook. Not all consumers refer to Facebook when choosing where to eat. A website will provide much more of a presence on the Web than just a Facebook page.”

—Linda Duke, Duke Marketing

FACEBOOK IS NOT ENOUGH Simple is one thing; having no website at all is a different matter entirely. Some operators believe a page on Facebook is all they need to be easily found on the Internet.

Not true, Duke says. “The reason to have a Facebook page is to engage your loyal fans in conversation online,” Duke says. “But not all consumers are using Facebook. Not all consumers refer to Facebook when choosing where to eat. A website will provide much more of a presence on the Web than just a Facebook page.”

Fortunately, developing an appealing website has never been easier.

Professional Web design companies abound, and most offer their services at reasonable rates. For more ideas to strengthen your web presence, flip over to page 24 and read Duke’s column, “9 Tips for Building a Better Website.” And don’t forget to visit PMQ.com/pmq-score to see how you rank on the list!

Rick Hynum is PMQ’s editor-in-chief.

Proudly made in the

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

If you missed the live conference, go to pmq.com/webinar

WIRED UP—FIRED UP ONLINE ORDERING MARKETING GET WIRED UP FOR ONLINE ORDERING | THEN FIRED UP FOR ONLINE SALES The economics have flipped. It’s now less cost to wire up than to stay disconnected.

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THE

36

TOP 100 PIZZERIA WEBSITES

RANK

WEBSITE

COMPANY

PMQSCORE

1

papajohns.com

PAPA JOHN'S PIZZA

99.9967

2

dominos.com

DOMINO'S

97.8467

3

pizzahut.com

PIZZA HUT

97.8467

4

chuckecheese.com

CHUCK E. CHEESE'S

97.7667

5

cpk.com

CALIFORNIA PIZZA KITCHEN

97.6933

6

mellowmushroom.com

MELLOW MUSHROOM

97.6600

7

unos.com

UNO PIZZERIA & GRILL

97.5900

8

bertuccis.com

BERTUCCI'S KITCHEN

97.4433

9

littlecaesars.com

LITTLE CAESARS PIZZA

95.6467

10

papamurphys.com

PAPA MURPHY'S TAKE 'N' BAKE PIZZA

95.6367

11

marcos.com

MARCO'S

95.6033

12

jetspizza.com

JET'S PIZZA

95.6000

13

hungryhowies.com

HUNGRY HOWIE'S PIZZA

95.5867

14

roundtablepizza.com

ROUND TABLE PIZZA

95.5600

15

donatos.com

DONATOS PIZZA

95.5167

16

toppers.com

TOPPERS PIZZA

95.4967

17

loumalnatis.com

LOU MALNATI'S

95.4400

18

giordanos.com

GIORDANO'S PIZZA

95.3800

19

cottageinn.com

COTTAGE INN PIZZA

95.2600

20

pagliacci.com

PAGLIACCI PIZZERIA

95.2267

21

ledopizza.com

LEDO PIZZA

95.2200

22

pizzaluce.com

PIZZA LUCE

95.1833

23

extremepizza.com

EXTREME PIZZA

95.1667

24

godfathers.com

GODFATHER'S

95.1367

25

imospizza.com

IMO'S PIZZA

95.0667

26

ginoseast.com

GINO'S EAST

95.0567

27

sbarro.com

SBARRO

94.9800

28

palomino.com

PALOMINO RUSTICO

94.7867

29

amicis.com

AMICI'S EAST COAST PIZZERIA

94.7267

30

robertaspizza.com

ROBERTA'S

94.3400

31

ottopizzeria.com

OTTO ENOTECA E PIZZERIA

94.2600

32

quartinochicago.com

QUARTINO RISTORANTE

94.2433

33

pizzeriadelfina.com

PIZZERIA DELFINA

94.2200

34

flatbreadcompany.com

FLATBREAD COMPANY

94.2067

35

nakedpizza.biz

NAKED PIZZA

94.1900

36

flourandwater.com

FLOUR + WATER

94.1533

37

pepespizzeria.com

FRANK PEPE'S PIZZERIA NAPOLETANA

94.0000

38

gethotboxpizza.com

HOT BOX PIZZA

93.9133

39

pizzaexpress.com

PIZZA EXPRESS

93.8467

40

areafour.com

AREA FOUR

93.8133

41

pizzeriamozza.com

PIZZERIA MOZZA

93.7833

42

pizzaiolooakland.com

PIZZAIOLO

93.7267

43

piecechicago.com

PIECE BREWERY & PIZZERIA

93.6300

44

sammyspizza.com

SAMMY'S PIZZA

93.4933

45

artichokepizza.com

ARTICHOKE BASILLE'S PIZZA & BREWERY

93.4267

46

blazepizza.com

BLAZE PIZZA

93.2733

47

cicispizza.com

CICI'S PIZZA

93.2233

48

larosas.com

LAROSA'S PIZZERIA

93.2200

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

RANK

WEBSITE

COMPANY

PMQSCORE

49

looppizzagrill.com

THE LOOP PIZZA GRILL

93.1967

50

papaginos.com

PAPA GINO'S

93.1133

51

oldchicago.com

OLD CHICAGO

93.1133

52

twoboots.com

TWO BOOTS

93.1100

53

homeruninnpizza.com

HOME RUN INN PIZZA

93.0667

54

piefivepizza.com

PIE FIVE PIZZA COMPANY

93.0667

55

mountainmikes.com

MOUNTAIN MIKE'S PIZZA

93.0467

56

flippinpizza.com

FLIPPIN' PIZZA

93.0467

57

zpizza.com

ZPIZZA

93.0400

58

modpizza.com

MOD PIZZA

93.0367

59

vocellipizza.com

VOCELLI PIZZA

93.0267

60

patxispizza.com

PATXI'S PIZZA

93.0000

61

mazzios.com

MAZZIO'S PIZZA

92.9767

62

grimaldispizzeria.com

GRIMALDI'S PIZZERIA

92.8967

63

theuppercrustpizzeria.com

THE UPPER CRUST PIZZERIA

92.8133

64

davannis.com

DAVANNI'S PIZZA & HOT HOAGIES

92.7567

65

a16sf.com

A16

92.7533

66

blackjackpizza.com

BLACKJACK PIZZA

92.7000

67

peterpiperpizza.com

PETER PIPER PIZZA

92.6967

68

acfp.com

ANTHONY'S COAL FIRED PIZZA

92.6400

69

myrosatis.com

ROSATI'S PIZZA

92.6233

70

austinspizza.com

AUSTIN'S PIZZA

92.6233

71

lennys.com

LENNY'S PIZZERIA

92.6033

72

brixxpizza.com

BRIXX WOOD FIRED PIZZA

92.6000

73

pizzainn.com

PIZZA INN

92.5867

74

pizzamyheart.com

PIZZA MY HEART

92.5767

75

pizzastudio.com

THE PIZZA STUDIO

92.5533

76

nypizzeria.com

RUSSO'S NEW YORK PIZZERIA

92.5200

77

deweyspizza.com

DEWEY'S PIZZA

92.4833

78

frannysbrooklyn.com

FRANNY'S

92.4733

79

seasonspizza.com

SEASONS PIZZA

92.4533

80

eatyourpizza.com

PIZZERIA PARADISO

92.4433

81

pizzarev.com

PIZZAREV

92.4333

82

glassnickelpizza.com

GLASS NICKEL PIZZA CO.

92.3967

83

markspizzeria.com

MARK'S PIZZERIA

92.3633

84

happyjoes.com

HAPPY JOE'S

92.3567

85

pizzahouse.com

PIZZA HOUSE

92.3500

86

stellabarra.com

STELLA BARRA PIZZERIA

92.3300

87

spinpizza.com

SPIN! NEAPOLITAN PIZZA

92.3133

88

gattispizza.com

GATTI'S PIZZA

92.2900

89

greenmill.com

GREEN MILL RESTAURANT & BAR

92.2833

90

doubledaves.com

DOUBLEDAVE'S PIZZAWORKS

92.2733

91

foxspizza.com

FOX'S PIZZA DEN

92.2633

92

800degreespizza.com

800 DEGREES PIZZERIA

92.2500

93

aureliospizza.com

AURELIO'S PIZZERIA

92.2400

94

stonefiregrill.com

STONEFIRE GRILL

92.2400

95

johnspizza.com

JOHN'S INCREDIBLE PIZZA

92.2133

96

johnspizzerianyc.com

JOHN'S OF TIMES SQUARE

92.2000

97

hideawaypizza.com

HIDEAWAY PIZZA

92.1967

98

pizzaport.com

PIZZA PORT

92.1467

99

pequodspizza.com

PEQUOD'S PIZZA

92.1433

100

andpizza.com

&PIZZA

92.1333

WHAT’S YOUR SCORE? Check out your company’s PMQScore at www.pmq.com/ pmq-score!

November 2015 pmq.com

37

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

CHANGING THE ONLINE GAME Online ordering doesn’t just boost pizza sales—it elevates your Web presence, improves the customer experience and transforms your entire business. By Andy Knef

W

hat makes a great pizzeria website? Pretty pictures? Easily accessible information and links?

A mobile-friendly format? Engaging colors and compelling text? All of the above, say marketing experts, but there’s one more thing to consider. For any pizzeria that offers delivery and/or takeout, online ordering has become a survival prerequisite—many even say it’s the crucial factor for independents competing against the mega-chains.

A quick glance at PMQ’s first-ever “Top 100 Pizzeria Websites” (see page 36) tells the story. “It’s vital that our readers understand there’s a direct correlation between the most popular websites on our PMQ Top 100 list and online ordering,” says PMQ publisher Steve Green, who developed the list with Aaron Harris, the company’s information technology specialist. “There’s a reason why Papa John’s, Pizza Hut and Domino’s are at the top of our list, while Little Caesars, despite having more units, only ranks at No. 9—Little Caesars doesn’t have delivery and online ordering.”

Green conceived the Top 100 list in part because he worries that independents—defined here as an operation with fewer than 10 locations—are dragging their feet on digital ordering and may soon regret it. “Independents have reached a threshold of technology urgency,” he says. “We want to champion online ordering as a marketing best practice, in coordination with an active Web and social media presence. We hope this list and this package of articles will illustrate the power of online marketing for our readers and spur them to action in the very near future.”

MILLENNIALS ON THE MOVE At No. 22, Pizza Luce (pizzaluce.com), with eight locations in Minnesota, has PMQ’s top-ranked independent website. What makes it so effective in attracting customers? Well, there’s an eye-catching flatbreads promo on the splash page, a fall specials menu and gorgeous photography throughout. But it starts with online ordering, displayed prominently on the home page. Pizza Luce,

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Large pizza chains with online ordering saw their share of pizza orders jump from 47% between the period of 2009 and 2013 to more than 52% in 2014.

selected in 2011 as Minnesota’s Restaurant of the Year by the Minnesota Restaurant Association, saw its delivery sales explode after adding online ordering in May 2010.

Within one year, online orders made up 21% of the pizzeria’s delivery sales. The company also added detailed online menu options, including more vegetarian, vegan and gluten-free selections.

So what’s the connection between online ordering and spiking sales? Try two words that begin with M— mobility and millennials. As revealed at the 2015 National Restaurant Association Show in Chicago, about 90% of millennials use tablets and/or smartphones; they aren’t tied to their desktop computers. They also now comprise more than half of the U.S. workforce. And, of course, they order a lot of pizza to go. Their digital mobility plays perfectly into the pizza giants’ strategy and big-budget technology tool kit.

But younger consumers aren’t the only ones using mobile devices. About 60% of consumers ages 45 to 64 use smartphones and tablets, and so do 34% of the 65-and-over crowd. So it’s little wonder that large pizza chains with online ordering saw their share of pizza orders rise from less than 47% between the period of 2009 and 2013 to more than 52% in 2014, according to The NPD Group figures cited in the Wall Street Journal. Meanwhile, the share for independent pizzerias fell from 31.5% to 29% during the same period, and chains with fewer than 100 units saw a drop from 21.7% to 19%.

“For restaurants, and especially pizza restaurants, not having online ordering today is becoming like not having a website five years ago,” says Matt Harper, CEO and co-founder of WebDiner in Fort Lauderdale, Florida. “In the pizza business, featuring online ordering prominently on your website is simply a must.”

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

DIRECT ENGAGEMENT No one knows that better than Adam Matt, owner of Slice of the 80’s (sliceofthe80s.com) in Westland, Michigan. A former delivery driver, he was 24 when he launched Slice of the 80’s in 2008 and wanted to set his pizzeria apart from competitors. “We were surrounded by pizza chains at our location, so I combined my two passions—1980s memorabilia and quality-ingredient-crafted, fresh pizza— to create an exciting themed restaurant.”

Business was slow at first, despite the shop’s irresistibly fun, 1980s-inspired kitsch—neon-painted graffiti walls, rock hero posters, Rubik’s Cubes and He-Man action figures, plus vintage games like Donkey Kong and PacMan. After winning several Detroit-area pizza contests, Matt’s pies began to develop a solid following. So when he decided to augment his marketing efforts with a website, he went all-in. He commissioned a local developer to convey Slice’s loud, colorful 1980s theme in bright, Slice of the 80’s displays an “Order Online Now” button promptly on its website and gives mobile customers plenty of pizza choices.

“We’re a completely different pizzeria, and our website is one of a kind.

We break all the rules in pizzeria operations and website functionality, but we’re as busy as we want to be.”

—Satchel Raye, Satchel’s Pizza compelling, totally tubular images and links. The home page offers instant access to menu information, merchandise, promotional videos and even a 1980s overview page that allows visitors to play Pac-Man online. Driving his delivery success, Matt says, is the “Order Online Now” button near the top of the home page. “I got tired of paying someone just to answer phones so, two years in, I integrated my entire online and social media system with point-of-sale technology,” he recalls. “With online ordering, the customer acts as his own employee with a digital POS at his fingertips. Customers see the menus in detail on the screen and take on the responsibility themselves to get the order right, which is what younger customers want today.”

Matt soon saw a big, sustained boost in sales. “Much of the increase came from bigger tickets, because online customers have the time and the information to order exactly what they want,” he says. “I’ve seen average ticket sales over the last few years go from $15 to $21 and now to $25.” Overall, his sales climbed from $300,000 in 2008 to more than $1 million in 2015.

Other pizzerias opt for third-party ordering systems like GrubHub and Eat24. But for Dimo’s Pizza (dimospizza.com) in Chicago, the process was slow, clunky and bad for customer relations, says CEO Dimitri Syrkin-Nikolau. “If a customer was upset, he would often call the provider to complain, and then the provider would in turn call the restaurant. This not only delayed the process of rectifying mistakes with customers, but it also delayed the employee responsible for routing delivery orders, as he had to stay on the phone with a customer representative relaying what the customer said.”

Syrkin-Nikolau hired Web design agency Authentic F&F to build a custom digital POS system with online

ordering to solve the problem. Eliminating the middleman gave Dimo’s better control of its ordering system and its reputation with customers, Syrkin-Nikolau notes.

“This has allowed us to curate the delivery experience from start to finish,” he says. “The customer deals with us directly and vice versa.”

The upside to using a third-party system is its name recognition and the ability to attract new customers. The downside: Like all middlemen, these companies eat away at your profit margin, charging up to 20% per order, and customers associate their service—for better or worse— with yours.

EXCEPTIONS TO THE RULE Operators who decline to use online ordering had better make up for it in other ways if they want to drive traffic to their sites. Satchel’s Pizza (satchelspizza.com), a no-delivery, cash-only independent in Gainesville, Florida, operates a kick-butt site without an online ordering component. “We’re a completely different pizzeria, and our website is one of a kind,” says owner Satchel Raye.

An accomplished artist and sculptor, Raye developed an eclectic website that mirrors his pizzeria, which is also part junk museum and part amusement park. “We break all the rules in pizzeria operations and website functionality, but we’re as busy as we want to be,” Raye says.

Raye gives guests “an experience, not a quick interaction” through his website. It’s a quirky, cluttered portal of flashing links with content signs touting videos, customer photos, a moving animated train that hyperlinks to the gift shop’s home page, plus charitable giving offers, blogs, and the usual menu, map and contact headers.

The mobile version is slimmer and tidier, with a standard interface that includes the full menu, directions,

“Much of [our sales] increase came from bigger tickets, because online customers have the time and the information to order exactly what they want. I’ve seen average ticket sales over the last few years go from $15 to $21 and now to $25.” —Adam Matt, Slice of the 80’s

a sliding gallery of photos and a daily calendar for live music. But the site is meant to be experienced on a computer, not a smartphone, Raye admits. “Our website reflects our restaurant’s creative energy,” he says. “We invite viewers to take their time and explore 160 different digital pages. It’s not so much about ordering pizza, but about enjoying a wonderland where you can spend all day and not see everything. That’s why our main page focuses on the desktop user, not mobile customers, which is the opposite of what the experts tell you.”

As an artist, Raye can be excused for heeding his own digital muse when it comes to website design. His website works exactly as intended for its audience, even if some of its coolest features get lost in translation to mobile devices.

It’s much better than not having a website at all—and,

believe it or not, there are many pizzerias that have no Web presence whatsoever.

To those old-school operators who think they can’t afford a website or online ordering, Matt suggests they start thinking bigger. “My philosophy is to market my pizzeria like I’m running a chain,” he says. “The last thing we want is for people to come into Slice of the 80’s or look at our website and say we look old or out-of-date and don’t care.”

And to those who turn up their noses at online ordering, Harper has an even stronger message. “They’re scared because they don’t understand technology,” he says. “So they ignore it, and they’re picking up pennies and stepping over dollars.”

Andy Knef is PMQ’s associate editor.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

 European restaurants have been letting customers pay at the table for years. Now UK-headquartered Ingenico Group has launched a WiFi-enabled mobile payment system for use in the United States.

Paying

Table

at the

From higher sales to bigger tips and faster table turnover, mobile payment services can deliver a myriad of benefits for pizzeria owners. By Liz Barrett

INGENICO GROUP NORTH AMERICA

T

he days of sitting in a restaurant sipping wine and chatting for hours are, unfortunately, going the way of the dinosaur. As is evident from the growing number of quick-service restaurants, more and more consumers are on the go and looking for the fastest, most convenient way to close out their bill and set off on their next errand (technology in tow). And let’s face it: The least fun part of any dining experience is paying the bill—figuring out the tip, waiting to sign the credit card receipt, etc.

In Europe, restaurateurs have been letting customers pay at the table for years. A quick swipe of the card, and the guest is on his way. So why haven’t American operators jumped on the bandwagon? “Restaurants tend to be slow adopters of new technology,” says Dr. Sherri Kimes, professor of operations management at Cornell University School of Hotel Administration and coauthor of the 2014 study “Ready and Willing: Restaurant Customers’ View of Payment Technology.” That study surveyed 1,297 consumers about payment technologies and found that, compared to traditional settlement

processes, the respondents rated customer-facing payment technologies as giving them more control of the payment process, greater convenience and more privacy. “We all love convenience,” Kimes says. “Anything restaurants can do to provide convenience and save time is a good thing.”

B. Hudson Riehle, senior vice president, Research and Knowledge Group, at the National Restaurant Association, agrees. “Reallocation of labor allows greater consumer satisfaction when they aren’t waiting for a check, waiting to reorder beverages, etc.,” Riehle says. He adds that the restaurant industry had its sixth year of positive growth in 2015, and the integration of technology was an important driver. “There are 14 million individuals employed in the labor-intensive restaurant industry,” Riehle notes. “It’s important that guest expectations are met in a timely and convenient manner, and it’s only natural to have technology available to help with productivity and efficiency.”

We know that consumers enjoy—and want—the ability to pay at the table, so what’s keeping you from adopting this strategy? We’ve identified five moneymaking benefits of integrating pay-at-the-table technology at your pizzeria:

November 2015 pmq.com

45

There’s an App for That Even if you’re not ready to accept virtual payments, you need to familiarize yourself with the options. Popular apps include Dash, TabbedOut, Pay With OpenTable, Cover, PayPal Pay at Table, and Apple Pay. If you use a POS system in your pizzeria, check with your provider to see what they offer in terms of pay-at-the-table service. It may be time to take a serious look at integrating the offering into your pizzeria.

1.

Increased Customer Satisfaction. While operators sometimes worry that technology will take away from the personal touch, studies show restaurant guests want it anyway, Kimes notes. “When a customer finishes his meal, all he wants to do is leave,” she says. “Even if the restaurant is slow, there’s still an increase in satisfaction and an increase in customer service if the customer is not made to wait.” According to the National Restaurant Association’s annual forecast, four out of five customers surveyed believe that technology increases convenience, while 70% believe it increases order accuracy.

2. More Table Turns. On a busy Friday or Saturday night, giving customers the ability to close out their own tab dramatically speeds up table turns, according to John Regal, CMO at Ziosk, a provider of tabletop tablets that allow guests to order, pay and earn rewards at the table.

“We’ve been working with Uno Pizzeria & Grill for three years, and 80% of credit card transactions go through Ziosk tablets,” Regal says.

3. Increased Security. Customers are increasingly concerned about credit card fraud at restaurants. “I don’t want to give my card to some random person who walks away from me,” Kimes says. “There are so many credit card breaches now, and consumers like the security of holding onto their card.” With that in mind, Regal advises operators to make sure the system they are using is PCI-certified. “It’s vital that all of your transactions

$

I don’t want to give my card to some random person who walks away from me. There are so many credit card breaches now, and consumers like the security of holding on to their card.”

—Dr. Sherri Kimes, Cornell University School of Hotel Administration

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Pay-at-Table, By the Numbers

$1.3 trillion

34%

say availability of technology options is an important factor when choosing a restaurant (table service and limited service) say technology makes them dine out or order takeout/delivery more often

46%

say they would place their orders on a touch-screen terminal in a restaurant if available

National chains that have offered tableside payment options Pizza Hut Uno Pizzeria & Grill Applebee’s Neighborhood Grill & Bar Chili’s Grill & Bar Buffalo Wild Wings Outback Steakhouse Panera Bread Johnny Rockets Red Robin Gourmet Burgers Olive Garden

Restaurants like Uno Pizzeria & Grill and Chili’s Grill & Bar have been providing pay-at-the-table kiosks for years.

SOURCE: NATIONAL RESTAURANT ASSOCIATION

25%

SOURCE: PAYANYWHERE

Estimated mobile payment transactions by 2017

are handled securely through a PCI-certified system,” he says. “Not all are done securely.”

4. Increased Ordering. If you’re able to offer ordering at the table in addition to payments, you’ll find that guests order more food and beverages. “A tabletop device gives a lot of control to guests,” Regal points out. “They can order more drinks, appetizers and desserts as well as provide 30 times more feedback about their experience.”

5. Higher Tip Averages. There are several reasons payat-the-table technology leads to higher tip averages.

With servers free to focus on customer service instead of running credit cards, customers tend to receive more personalized service, Kimes says. Additionally, payment applications normally suggest a standard tip amount of 15% to 20%; although that may be more than a customer is accustomed to leaving in cash, many will agree to the suggested tip because virtual money doesn’t feel as “real” as paper money.

Riehle says the rising popularity of pay-at-the-table technology is a long-term trend, not a fad. “Overall, the basic consumer expectation is that their experience will include technology,” he says. “While the decision of how to integrate that technology is very specific to each business model, successful operators will have a greater reliance on technology going forward.”

Kimes agrees, adding, “I believe this technology is still pretty young, but in the next year or two I think we’ll see a lot more pay-at-the-table options.”

Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of American History.

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Catch the highlights of the first-ever Western Pizza Summit on PizzaTV.com

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The Great Western Pizza Summit took off at Wholly Stromboli in Fort Lupton, Colorado, on July 15, featuring pizzeria entrepreneurs Steve Hitchcock, Melissa Rickman, Michael LaMarca and Richard Ames. Topics were diverse and pizza industry participants enjoyed lively discussion and a great meal in the restaurant’s Speakeasy.

T H E G R E AT

WESTERN PIZZA SUMMIT

From wage woes to legal weed, a group of successful and innovative pizzeria operators discuss the industry’s most pressing issues in a panel discussion sponsored by PMQ. Story and Photos by Andy Knef

F

our independent pizzeria pioneers discussed a range of pressing industry topics—from wage woes to legal weed—at the Great Western Pizza Summit, hosted

by PMQ at Wholly Stromboli (whollystromboli.com) in Fort Lupton, Colorado, on July 15. Summit panelists included Think Tank stalwarts and buddies Richard “Daddio” Ames, owner of Daddio’s Pizza (daddios.ca) in Grande Prairie, Alberta, Canada, and Steve “Bodega Highway” Hitchcock, founder of Soda Creek Pizza (sodacreekpizza.com) in Steamboat Springs, Colorado, plus Wholly Stromboli co-founder Melissa Rickman and Michael LaMarca, mastermind of Cleveland-based Master Pizza (masterpizza.com). Here are the highlights of the panel discussion—and don’t miss exclusive video coverage of the event this month at PizzaTV.com.

PMQ: Reports of significant minimum wage hikes around the country are in the news. What impact will these hikes have on your operations?

Richard Ames: Alberta just elected left-wing government on the promise of raising the minimum wage throughout Canada to $15 from the current $10.20 by

2018. I’m pushing hard to make a profit at the rate I pay employees today. My rough calculations are that I’ll have to raise prices by about 20% to stay profitable as these increases are implemented. Depending on fluctuations in the cost of oil, which is the biggest economic driver in my region, I may have no option but to cut staff or staff hours or depend on my family even more to operate the store.

Steve Hitchcock: Running a business in a resort community means I already pay my employees a higher wage.

If $15 is the threshold, half my crew is already at that level. I’m more concerned with how wage requirements are implemented. Will pay regulations apply to all businesses no matter how big you are?

Melissa Rickman: If you’re required to pay a dishwasher $15, how much will a stromboli cost at our restaurant? Wage increases are all relative, because if you pay the dishwasher $15, your skilled worker is going to demand a pay raise.

Michael LaMarca: At Master Pizza, we’ve always started our drivers and servers above minimum wage, because they’re critical to our business model. We’ve tried

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PMQ’s Brian Hernandez stops in to say hello to Think Tank member Steve Hitchcock at Soda Creek Pizza in Steamboat Springs, Colorado, prior to the Western Pizza Summit.

to be creative, staying ahead of the curve by paying above the minimum wage within our 30% margins established for labor costs. We also identify key contributors and pay them at least $12 an hour as part of our lead team. We aren’t hesitant to build projected wage increases into our menu prices with incremental increases.

PMQ: The FDA has delayed implementation of nutritional menu labeling for a year. What’s your take on the mandate?

Ames: I think it’s a good thing. Consumers are much more conscious of what they’re eating. When customers ask for something in big numbers and you can do it (and your competitors can’t), they’ll come to you. There are numerous software products available to help you with nutritional analysis.

LaMarca: My food supplier, U.S. Foods, offers programs on its website that break down nutrition data. But I think this mandate is hard because when a 16-yearold orders a large pepperoni pizza with extra cheese, the data—whether it’s computed per slice or per pie—is almost impossible to make consistent. So I can easily calculate calories for a regular cheese pizza, but a deluxe pizza on a busy Friday night is going to be a problem.

PMQ: How is the fast-casual trend affecting your operation?

Rickman: In Boulder, fast-casual is starting to dominate the market. At Wholly Stromboli, we combat fastcasual with high-quality food delivered with a welcoming ambience. I believe if you offer customers a memorable dining experience, they will choose you every time. Sure, if you only have a half hour to eat, you’re not coming to Wholly Stromboli, and fast-casual may be the perfect choice for you.

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“Online ordering makes the process so much easier for customers, and currently we’re seeing a 6% increase in sales per ticket average over phone ordering, up from 1% or 2% when we started with online ordering.”

—Michael LaMarca, Master Pizza

Hitchcock: As a takeout and delivery operation, Soda Creek differentiates itself from other pizza providers with the freshness of our ingredients and some truly unconventional toppings. Since we opened, we’ve featured specialties like smoked trout, rattlesnake, sockeye salmon, alligator, buffalo, wild boar and elk. These items give us something to talk about in the market that’s different than any other competitor.

PMQ: Discuss the importance of POS systems and technology to your operations.

LaMarca: Master Pizza has been in business since 1955, and it was built on everything but technology. When I would have a business meeting with my dad, he would pull out a notebook and pencil, and I’d plug in my computer. Over the years, it has become apparent that technology is not going away. The installation of our POS system was a really pivotal point in the organization’s success. Online ordering makes the process so much easier for customers, and currently we’re seeing a 6% increase

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in sales per ticket average over phone ordering, up from 1% or 2% when we started with online ordering. Now 18% to 25% of our orders are online, which frees up the logjam on our phones and in our restaurant.

Hitchcock: I started with a three-part printed order form. When I opened Soda Creek, we had an integrated technology system called Prism by Microworks. It streamlines our business [and] offers accurate information on what we’re actually selling. At the same time, we can correlate our labor costs to pizza production and fine-tune our staff scheduling.

Ames: I would simply add that, when you are considering price points for different systems, analyze the cost value of the technology for your specific operation. It depends, to some degree, on how big you are and what you’re trying to do. There are Cadillac systems out there, but I suggest you start with the appropriate level you need.

Rickman: Good point-of-service technology helps you engineer your menu. It tells you what’s selling, what’s not selling, what high-margin items move off the shelf.

Instead of an emotional decision, you can make menu decisions based on black and white. My advice is, don’t go cheap.

Ames: When I started my pizzeria, we were open every day except Christmas. When I took a breath to think about it, I realized there’s a reason the Canadian government establishes all these holidays: We all need time off. Now I close every holiday. We may be leaving some money on the table but, in a highly competitive hiring environment, my employees appreciate the time to be with their families, and they’re better employees because of it.

Hitchcock: For a pizzeria in a resort community, holidays are some of our busiest days of the year, so closing isn’t really an option. That said, I believe it’s vital that you hire the kind of employees you can trust so you can walk out the door and let go. This may require budgeting in some extra costs so that you can get the distance you need with the confidence that your employees have the skills and training to make the right decisions. I see this as related to the idea of not being too shortsighted.

You need to get away from the store regularly to get the perspective you need to make informed decisions. I suggest that pizzeria owners carve out a defined time every week to get out into the community and visit with other businesspeople.

PMQ: As a pizzeria operator, how important is it to pay attention to your quality of life?

LaMarca: Having hobbies, getting away from work on a regular basis, is absolutely critical to success. At my stores, I want you 100% when you’re on the clock. If you don’t get the proper rest and time away from the grind of this business, it’s so easy to get short and rude with customers and co-workers. You may not know you’re not functioning at 100%.

PMQ: How have your pizzerias responded to the demand for gluten-free options?

LaMarca: We do nothing with gluten-free or low-carb.

We feel that, when our customers put their hard-earned money on the table, we’re going to give them the best product we can give them. We’ve been building our brand for many years. Our specialty is pizza, not health food, and we try to do it very well.

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PMQ’s Brian Hernandez and Western Pizza Summit panel member Richard Ames enjoy the hospitality at Wholly Stromboli where pizza insiders gathered to discuss the state of independent pizzerias.

Rickman: We had Mike’s philosophy, but when I began struggling with health issues based on all the wheat I was consuming as a pizza operator, I had to rethink it.

At the same time, we were so inundated with requests for gluten-free options that we decided to develop some gluten-free recipes, and now we offer a whole line of pizzas, stromboli and even dessert items. It costs more to produce gluten-free dishes in terms of utensils, ingredients, time and training. But we don’t gouge. We do pass on that additional $4 in costs to the customer.

PMQ: For you Colorado operators, how has the state’s legalization of marijuana affected sales?

Rickman: I get questions all the time: “Do you put pot on your pizza?” The answer is no. Sale of marijuana is very heavily regulated in the state. For us, the biggest change has been an occasional businessperson associated with the myriad of legal marijuana dispensaries coming in and spending some of those pot revenues at Wholly Stromboli.

Hitchcock: The benefit of legalization for us is that it simplifies our stance with our employees. We treat alcohol use and pot use exactly the same. If you come to work under the influence of pot or alcohol, you’re gone. If you’re a manager and you knowingly allow an employee to work under the influence of either pot or alcohol, you’re gone.

PMQ: What is the hottest social media tactic you’ve employed recently?

Ames: I’ve found that my most effective social media tool is video. I recently put up a video of a guy dancing in a thunderstorm while waiting for the train to pass. It was taken with the dashcam fixed to a Daddio’s delivery vehicle, while I waited one car behind the guy for 25 56

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

minutes. When I put the video on our Facebook page, it received 2,000 views in under 24 hours.

Hitchcock: I got the idea to feature Steamboat Springs’ businesses one time after I walked out of a local shop feeling really good about the service I got there. We sent a couple of free pizzas to that business and then challenged our fans to post about great experiences they’ve had at other businesses so we can recognize that effort with free pizza and a photo on our Facebook page. We don’t care if the business has three or 50 employees—we’ll deliver the pizza. The cost to us is well worth the benefit in goodwill in the community and reinforcing our own reputation as a solid local citizen.

PMQ: How has the Think Tank helped you in your operation?

Ames: When I started my restaurant in 2005, I had never worked in a kitchen. I had a problem I couldn’t figure out, and eventually I landed on the Think Tank page on PMQ.com and logged on. It wasn’t 24 hours later, and the problem I had struggled with for three months was solved. Think Tank is an extended family. Steve [Hitchcock] and I met for the first time tonight, although we’ve exchanged barbs and ideas for years on Think Tank. It’s simply one of the most valuable business tools you’ll ever come across in this business, populated by an incredible group of people. Years ago, I had a customer who was a special-needs youth, and he loved magnets from Daddio’s.

I thought he might like magnets from other pizzerias, and I put the request on Think Tank. In a matter of weeks, my friend and customer had been sent 40 square feet of magnets to put on his refrigerator from pizzerias all over the world. Think Tank members are the heart and soul of the pizza industry.

Andy Knef is PMQ’s associate editor.

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November 2015 pmq.com

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tv

Head for the mountains as the PizzaTV crew joins Richard Ames on a nostalgic journey through the Rocky Mountains. Watch the video at PizzaTV.com

(Left) Avid nature photographer Richard “Daddio” Ames documents his trip home to Colorado. (Above, left to right) Mike LaMarca, Steve “Bodega Highway” Hitchcock and Ames prepare for the Great Western Pizza Summit on July 15 at Wholly Stromboli.

R

ichard “Daddio” Ames, owner of Daddio’s Pizzeria (daddios.ca) in Grande Prairie, Alberta, Canada, returned to his Colorado birthplace in July. There, he presided, with joy and insight, over a remarkable get-together with his adopted online family of pizza innovators. Ames, one of the most respected voices on PMQ’s Think Tank Forum, traveled the 1,500 miles from the plains of western Canada to Denver on July 15, with a few pizzeria pit stops and a video crew from PMQ on board—then from the Mile High City to Grand Junction, near his childhood home of Delta.

Along the way, he took part in PMQ’s Great Western Pizza Summit, a four-pizzaioli panel discussion held at Wholly Stromboli in Fort Lupton. Joining Ames on the panel were Mike LaMarca, owner of Cleveland-based Master Pizza (masterpizza.com); Melissa Rickman, co-founder of the East Coast cuisine-styled Wholly Stromboli (whollystromboli.com); and Daddio’s Think Tank colleague Steve Hitchcock, who founded Soda

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Creek Pizza (sodacreekpizza.com) in the picturesque mountain resort of Steamboat Springs in 1999.

“Think Tank members—pizza industry operators in general—are a big family,” says Ames, who runs Daddio’s with his wife, two daughters and grandchildren. “My prior relationship with Steve [Hitchcock] was totally through the Think Tank, but that bond, forged over 10 years of exchanging ideas and experiences over the Internet, was comfortable enough for Steve and his family to host me in their beautiful Steamboat Springs home on the second day of the trip. That’s the amazing thing about the pizza industry. I worked in the computer and telephone industries my whole life before opening Daddio’s 10 years ago, and I’ve never worked in another line of work where it’s common practice for competitors to help each other out.

When a local pizza chain operator in town recently asked me if he could stop by to pick up a couple of bundles of plain white pizza boxes, I said, ‘Come on down.’ If you can help a competitor out and have a good relationship,

A

HOMECOMING FOR

DADDIO Richard Ames, a Canadian pizzeria owner, checks in with Think Tank colleagues during a nostalgic journey home to the Rockies. Story and photography by Andy Knef

that just makes life a whole lot easier.”

Pizza makers helping pizza makers is pretty much what the Think Tank is all about. It’s members like Ames who have helped make the forum so successful—and, in doing so, they’ve built a true nationwide pizza community that keeps growing every year.

THINK PIZZA Before opening Daddio’s in 2004, Ames had never worked in a kitchen of any kind, but he did run a pizza delivery service for 15 years while earning a long-delayed accounting degree in his 40s and then delving into the corporate world. After taking early retirement from a Canadian high-tech firm, Ames told his wife, “I don’t want to be an accountant—I think I’ll open a pizza place.”

Daddio’s dream store rose rapidly from the gravel floor of a new strip mall space. Early on, when a challenge with moisture accumulating in his pizza dough drove Ames to a late-night Google search for solutions, he landed

at the Think Tank. “I found that my fellow pizza industry posters were immediately eager to help,” he recalls.

“Problem solved! That night I started giving back myself by commenting on what I knew about.”

Ames may have a low-key personality and deadpan delivery, but his try-anything spirit routinely generates bold marketing ideas, such as wrapping all of his delivery vehicles in low light-reflecting vinyl to promote the Daddio’s brand during the 18-hour Arctic nights in northwestern Canada. Despite its remote location and rugged terrain, Daddio’s is a bustling pizzeria where intensely loyal customers scale snowdrifts and sub-freezing temps to carry out pizzas and wings from the popular hot spot. Ames, a third-place finalist in Canadian Pizza Magazine’s 2012 Chef of the Year competition, puts his pizza collaboration credo into constant practice. He proudly cops to contacting Think Tank pizza makers to find out about trendsetting pies they’re featuring as Pizzas of the Month in their shops—and borrowing their ideas. “We put some November 2015 pmq.com

59

(Left to right) Ames conducts his final PMQ interview on the Grand Mesa; Ames chats with Think Tank buddy Steve Hitchcock.

of them on our menu from time to time,” he admits.

Ames says his wife of 39 years, his daughters and even his grandkids offer reliable backup when things get really busy at Daddio’s. That’s a good thing, too, considering that retaining employees is a big problem—they can make far more money working in the region’s oil fields. The Canadian bush also challenges Daddio’s delivery drivers, who occasionally have to contend with moose and bears.

But Ames, an avid hunter, fisherman and nature photographer, is simultaneously pragmatic and cerebral about marketing pizza, and he keeps up with the changing times.

“I actively employ high- and low-tech marketing solutions to drive my business, including a very active Facebook page, gift card program and even fun contests,” he says.

“But, in the end, it’s the quality of our ingredients and our pizzas that set us apart. As we say in all of our promotional materials, ‘because taste matters.’ I’ve been successful in a lot of jobs, but my greatest love—besides my family—and my greatest satisfaction comes from being part of the pizza business. That’s why you’ll typically find me in this T-shirt,” he adds, pointing to his shirt, emblazoned with the Daddio’s logo and the words “Think Pizza.”

A MEETING OF THE MINDS On his trip through majestic Rocky Mountain passes and the winding, raging Colorado River, Ames had time to ponder and observe, just as he did when he camped out under countless Colorado stars as a youngster. He talked about the strands of family, community and professional pride woven through the fabric of his five-decade journey.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

“I grew up in Delta, just 15 miles from the Grand Mesa,” he says. His memories of the place are fond ones. He recalls serving as an extra in the original True Grit movie, starring John Wayne and Glen Campbell. But the Ameses moved across the border to Canada when Richard was only eight years old; it was an impulse decision by his dad, a chiropractor, who had originally simply intended to take the family on a vacation trip to Alaska. “My family has always thrown caution to the wind,” Ames says. “That’s how I got into the pizza industry in the first place—on a whim, after I took my golden handshake from the corporate world.”

Once the family settled down in Canada, they stayed put. “I last came [back to Colorado] 36 years ago with my new bride to show her where I grew up,” Ames says. “I miss the mountains, the natural wonders and the sense of patriotism here. I’m still an American citizen, but my life is in Canada now, with my family and my business. It’s amazing to see how much more developed the landscape has become as I think about my days as a child with my classmates and brothers exploring the ghost towns and fishing holes of Colorado.”

So when Ames was contacted earlier this year by former classmates from his hometown about a potential reunion, he jumped at the chance. Always thinking about pizza, Daddio reached out to his Colorado Think Tank buddies to bring an extra dimension to his trip. Hitchcock (who calls himself “Bodega Highway” on the forum) and Dale Harris, owner of several Blackjack Pizza (blackjackpizza.com) stores in the Boulder area, invited the coolest Daddio they know

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(Left to right) Think Tank members Ames, Hitchcock and Dale Harris discuss pizza delivery challenges in Boulder, the home of the University of Colorado; Harris presents Ames with a Blackjack Pizza T-shirt.

to hang out at their respective pizzerias during his trip.

“Steve had the idea to get PMQ involved, and the Great Western Pizza Summit was born,” Ames explains. “From the day I arrived at Wholly Stromboli for the summit, I’ve had an amazing time. The panel discussion was driven by incredibly bright pizza operators who know far more about the business than I do. From the perspective of takeout only, resort locations, multiple stores and a full-service restaurant, I learned more than I handed out.”

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Ames strives to learn more about the pizza business from everyone he meets. He consulted with Harris in Boulder about the challenges of keeping up deliveries in a major university town and integrating new technology like a voice recognition ordering application. In Steamboat Springs, Hitchcock displayed his integrated POS system that tracks historical ticket traffic for efficient inventory planning and scheduling. But Soda Creek has another claim to fame: Its unconventional pizza offerings leverage

(Right to left) Hitchcock and Ames take in the breathtaking valley view of Colorado ski mecca Steamboat Springs; a fly fisherman demonstrates why this area is so valued by outdoorsmen.

Colorado’s abundance of wild game, with toppings like elk, sockeye salmon, buffalo, trout, rattlesnake and wild boar. “With Soda Creek, I’ve put together a team I trust to create ‘Best in the ’Boat’ award-winning pizza with unique, fresh toppings and daily made dough,” says Hitchcock, who also owns a clothing boutique in Steamboat Springs.

“We do this with solid point-of-service technology and automated budgeting software that allows me the freedom to take time off, recharge and appreciate my awe-inspiring surroundings. I truly believe people in the pizza industry have a duty to themselves and their families to get away from the store and reach out into their communities.”

Between his two businesses, Hitchcock works long, hard hours. Still, he finds time to cherish Colorado’s natural wonders. “We raft, canoe, hike and mountain bike together as a family in one of the greatest spots on Earth to enjoy those activities,” he says.

that sustained him on his journey. “It’s remarkable that you can travel all over this continent and share a way of life with the great, dedicated people who work in the pizza industry,” he says. “I love Canada and Alberta, because that is where my family and my livelihood reside. But the beauty of this Colorado wilderness is a memory you can never forget. It sets your spirit free.”

Andy Knef is PMQ’s associate editor.

SETTING THE SPIRIT FREE After departing Steamboat Springs, Ames and his entourage headed for the biggest flat-top mountain in the world: the Grand Mesa in western Colorado, where the millennia have softened the green, jagged peaks of the eastern Rockies into desert vistas and rolling memories for native sons. “This trip has been a fantastic experience for so many reasons,” Ames says, with just the slightest trace of a tear welling in one eye. “It has transported me back to my past and moved me ahead into the future to share great camaraderie and exciting new ideas with people who are as passionate about the pizza industry as I am.”

Our PMQ crew parted ways with Daddio at the summit of the Grand Mesa. The ex-Coloradoan spoke wistfully of his mountainous birthplace and the pizza community

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THE PIZZA PRESS

Garlic Cheesy Bread is the No. 1-selling appetizer at The Pizza Press.

Cheese Plates Cheese’s bold flavors ramp up richness for small bites and appetizers, allowing operators to boost profits, cross-utilize ingredients and diversify their menus. By Tracy Morin

A

s a pizzeria operator, cheese is one of your go-to ingredients, adding gooey oomph and rich flavor to piping-hot pies. But cheese can also please as a key ingredient for small plates and appetizers. Whether you stock traditional Italian favorites such as mozzarella, Parmesan and ricotta, or keep on hand bold varieties such as feta, goat or Gorgonzola, cheeses’ versatility and unique ability to bring out the flavors in other foods should make them a star ingredient for every part of your menu. Here, operators who have created standout cheesy shareables share the keys to their success.

THE TEXTURE SECTOR When you’re thinking about how to incorporate cheese in an unforgettable appetizer, experimentation in the kitchen

is a must. At the four-location, fast-casual Crushed Red Urban Bake & Chop Shop (crushed-red.com), based in St. Louis, customizable organic salads and personal pizzas make up the foundation of its menu. But its secret weapon is the Warm Herbed Goat Cheese appetizer.

“We try to do things a bit ‘left of center,’ off the beaten path, so we experiment a lot with foods,” says Chris LaRocca, the company’s CEO. “Goat cheese, with its creamy mouthfeel, is great in our salads, but we wanted to make it the star of the show by adding ingredients that really set it off.”

Early on, LaRocca aimed to create depth of texture by adding some sweetness and crunch. The appetizer is made in-house; first, fresh herbs, including basil, are whipped into the goat cheese, which is then formed into fist-size

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CRUSHED RED

FIRESIDE PIES

(Left to right) Warm Herbed Goat Cheese receives hearty recommendations from servers at Crushed Red; creamy burrata is highlighted in appetizers and salads at Fireside Pies.

“Goat cheese, with its creamy mouthfeel, is great in our salads, but we wanted to make it the star of the show by adding ingredients that really set it off.”

—Chris LaRocca, Crushed Red Urban Bake & Chop Shop balls and rolled into a mix of dried cranberries and toasted almonds to encrust the cheese. The balls are drizzled with agave nectar, stored in casserole dishes and popped in the oven for five minutes to warm for each order; the appetizer is served with housemade lavash and bite-size servings of pizza dough brushed with garlic oil. “The mix of sweet, savory and crunchy is addictive,” LaRocca says.

“It’s been on our menu from day one in 2012, and it’s our No. 1 seller. It’s all about balancing those flavor profiles and bringing out the best qualities in each ingredient.”

Similarly, the four-location Fireside Pies (firesidepies. com), based in Dallas, hit on a winning combination with its Goat Cheese Stuffed Peppadew Peppers— combining sweet, spicy and creamy in bite-sized delights.

Goat cheese is whipped with fresh herbs and cream, piped into peppadews, then cooked in a cast-iron skillet in the wood-burning oven to add some char and fire-roasted flavor. The dish also incorporates flavor boosters like cilantro pesto and spiced candied pecans. “We wanted 66

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

to invent something new with goat cheese, and it’s become one of our more popular appetizers—rich but light, not too heavy or filling,” says Joe Bozarth, senior operating and culinary manager.

Fireside also offers the more indulgent Fireside Fondue, described by Bozarth as a “cheese pizza deconstructed”: pizza sauce mixed with four ounces of its house cheese blend (Fontina, Fontinella, mozzarella and Parmesan), cooked in the oven and finished off post-bake with Grana Padano, then served with pizza dough that’s flattened, brushed with garlic butter and Parmesan, and baked to a crisp. “It’s the perfect appetizer for sharing among a table of four and has become really popular with kids— now it’s our No. 1 seller,” Bozarth says. “Grating fresh Parmesan over the top to order sets it off and makes all the difference.”

DOUBLE DUTY Fireside Pies and Crushed Red have already discovered some secrets of profitability when it comes to creating memorable cheesy bites—including the importance of cross-utilizing ingredients. For example, Crushed Red already had agave nectar on hand for sweetening its teas, while almonds and cranberries are stocked for salads. At The Pizza Press (thepizzapress.com), a build-your-own concept with three locations and based in Anaheim, California, the Garlic Cheesy Bread appetizer simply combines its pizza dough with minced garlic, olive oil and a Parmesan-mozzarella blend. “It’s become a great add-on item for customers and something that people can easily share,” notes Dara Maleki, president and CEO of The Pizza Press. “It’s our No. 1 side item and uses ingredients

“[The Garlic Cheesy Bread appetizer] is a huge moneymaker for us, providing double the profits compared to our pizza.”

—Dara Maleki, The Pizza Press we already had on hand. It’s also a huge moneymaker for us, providing double the profits when compared with our pizza; we sell a couple hundred orders each week.” Even better, customers can customize their selection by adding ingredients to the order—for example, some like to top the appetizer with jalapeños for a kicked-up version.

Fireside also spreads the cheese love across its menu, using creamy burrata for not only pizza, but in an appetizer (Burrata Mozzarella Crostini, served with roasted tomatoes) and for salads (the Burrata Panzanella, plus a seasonal salad made with peaches and arugula). “We even make our own ricotta—it’s really easy and tastes better than anything we could buy,” Bozarth adds. “Making it yourself is more impactful for staff and guests, and we can create different flavors, such as garlic ricotta, to use across our menu. You can do so much with it.”

SALES SAVVY When it comes to moving your signature cheesy apps, server suggestion can play a big part. At Crushed Red, employees are accustomed to wholeheartedly recommending the Warm Herbed Goat Cheese to customers.

“They’ll say, ‘You’ve got to have this—try it, and you’ll be addicted,’” LaRocca says. “If they’re on the fence, we also say, ‘If you don’t love it, we’ll buy it for you.’ Not one person has taken us up on that offer yet.” LaRocca also finds the appetizer is popular among the happy-hour crowd; it pairs perfectly with wine and gives customers something to munch on when they’re having a post-work tipple.

At The Pizza Press, which combines a craft-beer menu with its customizable pies, servers are eager to recommend pairings. For example, light beers (such as blondes and wheats) go well with the Garlic Cheesy Bread. “Staff members definitely suggest the sale; we heavily push the

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FIRESIDE PIES

Peppadew peppers stuffed with goat cheese combines complementary flavors for a winning appetizer.

appetizer in-store,” Maleki says. “We work with scripting for staff to really drive that item forward.” And offering a beverage selection to pair with it, of course, increases incremental sales as well.

Meanwhile, Fireside engages with its customers online by offering feature appetizers that change seasonally. The company recently hosted a contest called #FiresideFavs, which allowed guests to vote for their favorite seasonal appetizer (with the winning starter awarded a permanent spot on the Fireside menu). “We used the contest to re-evaluate items we’ve taken off the menu in the past, to see what we should bring back,” Bozarth explains. “Customers vote for their favorite on Facebook, with the option to choose from our list or write in their own choice.”

Ultimately, marketing your gooey small bites not only ramps up revenue; it establishes a point of difference for your business. Crushed Red’s financial reports show that goat cheese is the No. 3 item (by dollar amount) the pizzeria buys—and though the Warm Herbed Goat Cheese is a bit less profitable than other menu items, with a food cost of about 40%, the winning app has become a menu mainstay. “It’s all about the menu mix, and if this brings in incremental dollars, that’s important,” LaRocca notes. “The higher cost is offset when customers order other things with lower food costs so we can stay in the high 20s or low 30s overall. Plus, we’re doing something that no one else does, and that makes people talk about us, then come in and maybe buy salads and two glasses of wine. When you do something unique, you move away from the ‘me-too’ mentality and make your concept that much more distinct.”

Tracy Morin is PMQ’s senior copy editor.

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Mascarpone-Stuffed Strawberries Dipped in Chocolate Photo and Recipe Courtesy of the Wisconsin Milk Marketing Board Ingredients 1 lb. large, fresh strawberries, washed and dried well 8 oz. semisweet chocolate, chopped 1 c. (8 oz.) mascarpone cheese Optional coatings: chopped pistachios, toasted almonds or melted white chocolate Directions: Using a paring knife, cut stems from the strawberries and core the centers, being careful not to cut entirely through the strawberry’s flesh. Spoon mascarpone into a piping bag or resealable bag (cut the tip off one corner of the bag). Pipe mascarpone into the cored strawberries. Transfer to a baking sheet lined with wax paper and set aside.

Place the chocolate in a heat-proof bowl. Set the bowl over a pot of simmering water. Heat the chocolate, stirring occasionally, until melted and smooth. Dip the stuffed strawberries in the melted chocolate and allow any excess to run off. Transfer the dipped strawberries to the prepared baking sheet (if adding nuts, sprinkle nuts over the chocolate coating before allowing the chocolate to set). Transfer to the refrigerator and chill until the chocolate has set, about 15 minutes. Drizzle with melted white chocolate, if desired. For best results, serve immediately. Serves 8.

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ON THE ROAD WITH PMQ

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Where We've Been

ANDY KNEF

PMQ’s Pizzamobile is alw ays on a mission to unco ver new moneymaking milestone events in the ideas and document pizza industry. If we ha ve n’t be en to yo ur town yet, it’s only a ma time. Learn more abou t where the PMQ staff tter of has been and look out for where we’re headed next.

PMQ hosted a pizza making competition and the first Wired Up-Fired Up Online Ordering Conference at the Sofo Foods Expo in Atlanta.

MIAMI—CRUST Chef Klime Kovaceski and his wife, Anita, are already building buzz at their recently opened Crust (crust-usa.com), a concept that combines creative pies—such as the Grilled Octopus Pizza, featuring prosciutto, Kalamata olives and roasted red peppers—with a Mediterranean-flair menu.

Tracy Morin, PMQ’s senior copy editor, worked her way through the eclectic menu, from Yuca Fries to Palacinka (Eastern European dessert crepes), after which the social media-savvy owners promptly tweeted to followers about her visit.

BOB NEWMAN

PMQ’s Tracy Morin put her trust in Crust, a Miami pizzeria that serves creative pizzas with a Mediterranean flair, and wasn’t disappointed.

Slices are selling like hotcakes at Syracuse, New York’s Original Italian Pizza, which has grown to seven locations in less than 10 years.

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ATLANTA—SOFO FOOD SHOW PMQ took a retinue of staffers to the Sofo Foods Expo and hosted the first Wired Up-Fired Up Online Ordering Conference, featuring five of the country’s top vendors of online ordering. The event also featured a U.S. Pizza Team Trials competition, with Drew French of Athens, Georgia-based Your Pie (yourpie.com) capturing first place with his Peach Prosciutto pie.

SYRACUSE, NEW YORK— ORIGINAL ITALIAN PIZZA Morin also hit Syracuse, New York’s Original Italian Pizza (myoip.com), known by locals as OIP. This steadily growing powerhouse started as a modest 700-square-foot pizzeria and has reached seven locations in less than a decade (with more on the way, including a fast casual-inspired concept with full bar), thanks to brisk slice sales and its famous char-grilled chicken wings (now widely copied by competitors).

�

Where We're Going

The Hollywood Arcade game room is a popular attraction at Big Daddy’s Pizzeria in Pigeon Forge, Tennessee.

GATLINBURG AND PIGEON FORGE, TENNESSEE SMOKY MOUNTAIN BREWERY & BIG DADDY’S PIZZERIA Brian Hernandez, PMQ’s test chef and host of PizzaTV’s “Adventures in Pizza,” will be riding high in the Appalachians and stopping in at a pair of popular East Tennessee mainstays: Smoky Mountain Brewery (smoky-mt-brewery. com) and Big Daddy’s Pizzeria (bigdaddyspizzeria.net). The Turkey Creek location of Smoky Mountain Brewery boasts one of the region’s largest working microbreweries, while Big Daddy’s Pigeon Forge shop has the Hollywood Arcade, a cotton candy-colored funhouse for kids and grown-ups alike. The latter has been named the “Most Kid-Friendly Restaurant” in Sevier County.

SHANGHAI, CHINA FHC CHINA American pizza makers will join a contingent of PMQ staffers in a journey to the Far East for China’s largest domestic food show this month. We’ll host the first-ever Triple Panel Pizza Challenge, a competition with a panel of international judges from China, Italy and the United States. Last year’s FHC event drew 2,400 exhibitors and 34,761 attendees. Thanks to the growing influence of PMQ China, our sister publication, pizza has become an increasingly important component of the FHC show— the event has been the host venue for the Chinese Pizza Championship since 2006.

American pizzaioli are invited to join PMQ for a trip to Shanghai and the FHC China Food Show in November.

November 2015 pmq.com

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SMARTMARKET Industry innovators share their insights and expertise to help you attract more customers and sell more pizza. u

Universal Promotions: Move to the head of the class with Universal's Project Education program.

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Idea Zone: Custom Cheese Shakers help you make a bold branding statement for your pizzeria.

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November 2015 Sponsored Section

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SMARTMARKET UNIVERSAL PROMOTIONS

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Move to the Head of the Class With Universal Promotions Want to increase your online sales while helping local schools?

Universal’s Project Education program has the answer!

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ant to increase your online sales while helping local schools? Universal’s Project Education program has the answer!

For more than 25 years, Universal Promotions has been providing the supermarket industry with programs that increase basket sizes and purchase frequency while creating strong customer loyalty and bringing in new shoppers.

They are now offering these same opportunities to the pizza industry through a school promotion designed to differentiate your pizzeria brand and increase online ordering.

The company’s Project Education program provides pizzeria operators a unique opportunity to grow their businesses while creating strong ties to their community. Through the Project Education school promotion, schools earn points when parents purchase their pizza online from a participating pizzeria location. Participating schools will earn points with each online purchase during the 13-week promotional period. At the end of the promotion, schools can use the points to order equipment from a class-leading selection of more than 2,500 educational items.

The Project Education program is completely turnkey. Universal Promotions will provide everything from S2

Sponsored Section November 2015

UNIVERSAL PROMOTIONS

mailing lists of schools in each store’s marketing area to all the posters, reproducible letters and promotional materials they will need to run and manage their program. Each school also receives a full-color catalog containing more than 1,500 of the most used classroom items that schools can earn.

Since its inception 25 years ago, the Power in Education programs have provided more than $200 million in free educational equipment to participating schools. Now it’s time for the pizza industry to take advantage of this offer, increase customer loyalty and grow their businesses!

To participate with exclusive territories, call Harry Guidotti at 412-8319750 or visit Universal Promotions online at universal-promotions.com.

Universal Promotions, Inc. is a fullservice marketing and promotional solutions company. The company specializes in customer relationship marketing, sweepstakes management, event planning, sales training, Web development and creative design. UPI also provides interactive customer care support and product fulfillment services, with complete design, fulfillment and call center facilities.

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IDEA ZONE CUSTOMCHEESESHAKERS.COM

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Custom Cheese Shakers Make Bold Branding Statement

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ustomCheeseShakers.com introduces a new concept for branding your pizzeria while changing ordinary cheese shakers into bold, exciting branding statements. CustomCheeseShakers.com can produce a one-color, full-color or frosted (etched look) cheese shaker featuring your pizzeria’s logo. These eight-ounce glass shakers come with standard chrome-plated, perforated tops packed one dozen each per box.

These smooth-surface cheese shakers are easier to clean and keep clean compared to the outdated swirl-designed shakers. The concept was an idea birthed in upstate New York with the vision of Michael Perri, the founder of Perri’s Pizzeria. “I was looking for something different, an idea that had multiple branding/marketing avenues,” he recalls. “It started as a giveaway item on larger orders in addition to traditional tabletop use. The positive feedback was enormous. Customers thought they were the neatest things, and I started retailing them at each one of our seven area locations.”

Perri says the shakers work on several levels. “Unlike the standard promotional items in our business that have limitations on branding creativity, Custom Cheese Shakers have a variety of uses that we now call ‘cheesy ideas,’ which

S4

Sponsored Section November 2015

happen to be not so cheesy! On our website we also have a link where customers can submit their own ‘cheesy ideas’ for shaker usage, and with each idea they are entered into a cheese shaker giveaway.”

Perri offers several possibilities for “shaking up” your pizza business, including: • The Obvious—Replace your ordinary cheese shakers with custom cheese shakers and make a statement on each of your tables or counters.

• The Perk—Give away a custom shaker with a qualifying purchase. For example, purchase two large two-topping pizzas and receive a free cheese shaker.

• The Catering Statement—Place your filled Custom Cheese Shaker at your catering event next to your product, so everyone will know exactly who catered the event.

• The Retail—Do you have a famous or soon-to-be-famous pizzeria? Display your custom cheese shakers for sale to your customers. It makes for a really cool display, and you will be surprised by how fast they shake out the door!

For more ideas and details about the product, visit CustomCheeseShakers.com today and take advantage of their special PMQ Idea Zone pricing valid this month only!

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SPECIAL SECTION 2016 PIZZA INDUSTRY BUYERS GUIDE

2016

Pizza Industry Buyers Guide

Whatever you’re in the market for, you’ll find it in the 2016 Pizza Industry Buyers Guide. This annual listing 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!

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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 ASSOCIATIONS Celiac Spruce Association . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . csaceliacs.org Seward, NE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-272-4272 National Foundation for Celiac Awareness . . . . . . . . . . . . . . . . . . . . . . . . . . celiaccentral.org Ambler, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215-325-1306 Wisconsin Restaurant Association . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wirestaurant.org Madison, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-589-3211 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

BREAD Cellone Bakery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cellones.com Pittsburgh, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-334-8438 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 Timeforge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . timeforge.com Lubbock, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-684-7191 CARD PROCESSING North American Bancard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .nabancard.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-694-5111 CHEESE

Fibrament-D Baking Stone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bakingstone.com Orland Park, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-478-6032 BAR/BEVERAGE EQUIPMENT Impact Menu Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . foodservicesigns.com Carson City, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-8105 Micro Matic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . micromatic.com Northridge, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-327-4159 Bacio Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .baciocheese.com Denver, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-222-4685

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

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maine root.

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

handcrafted beverages www.maineroot.com

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Maine Root Hancrafted Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .maineroot.com Austin, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 512-517-3158 BOX LINERS Perfect Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .perfectcrust.com Plymouth, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-5343 BOXES - PIZZA DELIVERY Star Pizza Box. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . starpizzabox.com Lakeland, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-626-0828

Galbani/Lactalis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . galbanipro.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-522-8254

November 2015

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SPECIAL SECTION 2016 PIZZA INDUSTRY BUYERS GUIDE Gingerbread Dairy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gingerbreadjerseycheese.com Augusta, WI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 715-286-4007

Tyson. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tyson.com Springdale, AR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-248-9766 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 Master’s Gallery Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mastersgalleryfoods.com Plymouth, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-236-8431

CLEANING PRODUCTS/EQUIPMENT WizKid Urinal Mat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wizkidmat.com Oakland Park, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-494-9543 CONDIMENTS La Nova Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lanova.com Buffalo, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-652-6682 El Yucateco Habanero Hot Sauce. . . . . . . . . . . . . . . . . . . . . . . padillagroup.com/el-yucateco Bentonville, AR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-725-7242 CONTAINERS Silgan Containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . silgancontainers.com Woodland Hills, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 818-710-3700

CALL (800) 824-3373 OR VISIT SAPUTOUSAFOODSERVICE.COM

COSTUMES

Authentic Flavor for Modern Menus

Waver Costumes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wavercostumes.com Runnemede, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-928-3780

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

Baker’s Quality Pizza Crusts. . . . . . . . . . . . . . . . . . . . . . . . . . . . bakersqualitypizzacrusts.com Waukesha, WI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-846-6153

Mozzarella I Provolone I Blue Cheese I Gorgonzola I Asiago I Romano

CRUSTS - PAR-BAKED/PREBAKED/FROZEN

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 Mountain Harvest Pizza Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . mountainharvestpizza.com Billings, MT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-6205 Teti Bakery Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tetibakery.com Etobicoke, ON. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-465-0123 Tyson Bonici . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bonici.com Springdale, AR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-248-9766 Sorrento/Lactalis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sorrentocheese.com Buffalo, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-828-7031 Toscana Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . toscanacheese.com Secaucus, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-617-1500 Wiscon Corp./Caputo Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wisconcorp.com Melrose Park, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-450-0469 CHEESE SHAKERS CustomCheeseShakers.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . customcheeseshakers.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 844-424-5646 CHICKEN La Nova Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lanova.com Buffalo, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-652-6682 Todarini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . todarinifoods.com Houston, TX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-279-6977

80 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Ultra Thin/Pizza Shells and Flat Breads . . . . . . . . . . . . . . . . . . . . . . . . . . ultrathinpizza.com Garden City Park, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 516-279-6655 DELIVERY (HOT) BAGS Bag Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzajacket.com Yorkville, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-224-8646 Check Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hotbag.com Troy, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-927-6787 CoverTex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . covertexcorp.com Port Huron, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-968-2310

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

Delivery Bags Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . deliverybagsdepot.com Saint Charles, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 844-468-2247

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

Delivery Bags USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . deliverybagsusa.com Carol Stream, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-501-2247

Bellissimo Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bellissimofoods.com Walnut Creek, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974

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

Gordon Food Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gfs.com Grand Rapids, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-437-3663

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LFI, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lfiincorporated.com Fairfield, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 973-882-0550 Presto Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . prestofoods.com Hebron, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-589-7004 Prestige Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . meattrader@msn.com St.Louis, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-429-9696

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

Smithfield Foodservice/Food Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . .smithfieldfoods.com Smithfield, VA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-276-6158

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

Sysco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sysco.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281-584-1390

DESSERTS Golden Cannoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .goldencannoli.com Somerville, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 617-868-2826 Lotus Bakery - Biscoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .biscoff.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-422-2924

Be Inspired.

Be Creative.

Be Original. ✓ Gluten-Free ✓ Kosher certified ✓ No artificial colors or preservatives ✓ No peanuts

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

✓ 12-month shelf life

Calzone with Ricotta and Fresh Berries with Nutella®

Vesuvio Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vesuviofoods.com Perth Amboy, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-997-0887

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

Cassano’s Fresh Frozen Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cassanos.com Kettering, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 937-294-8400 Custom Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . customfoodsinc.com De Soto, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 913-585-1900

Nutella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .nutellafoodservice.com Glendale, AZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Taste It Presents, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tasteitpresents.com Kenilworth, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 908-241-9191

DeIorio Foods

@DeIorios

blog.DeIorios.com

DeIorios.com

DeIorio’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .deiorios.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612 November 2015

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SPECIAL SECTION 2016 PIZZA INDUSTRY BUYERS GUIDE DoughMate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughmate.com Cranford, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-501-2458

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

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

KY Mfg & Tech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughtrays.com Louisville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 502-969-2305 MFG Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mfgtray.com Linesville, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-458-6050 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

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 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

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

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Call 800-501-2458 ........... www.doughmate.com ......... fax: 908-276-9483 82

PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

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 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 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 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

Grain Craft. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . graincraft.com Chattanooga, TN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 423-265-2313 FLOUR – ADDITIVES Pizza Blends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzablends.com Bellevue, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-826-1200 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

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WP Bakery Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wpbakerygroupusa.com Shelton, CT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203-929-6530 FINANCING Merchant Capital Source . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . merchantcapitalsource.com Huntington Beach, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-969-7878 FLOUR

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

Should You Franchise Your Restaurant?

Bay State Milling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . baystatemilling.com Quincy, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-553-5687

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

F R A N C H I S E C O N S U LTA N T S 708-957-2300 • www.ifranchisegroup.com • info@ifranchisegroup.com

Caputo Flour - Orlando Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . orlandofoods.com Maywood, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-368-9197

iFranchise Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .ifranchisegroup.com Homewood, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-957-2300

Horizon Milling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . horizonmilling.com Wayzata, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-742-4506 Le 5 Stagioni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .le5stagioni.it Brooklyn, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .s.ziliotti@agugiarofigna.com Manzo Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . manzofood.com Miami, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305-406-2747 Molino Pasini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . molinopasini.com Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39-0376-9699015

FROZEN TREATS Flavor Burst . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . flavorburst.com Danville, IN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317-745-2952 FROZEN YOGURT

Frozen Yogurt = $ Add frozen yogurt as a profit center.

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

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SPECIAL SECTION 2016 PIZZA INDUSTRY BUYERS GUIDE FURNITURE & FIXTURES Dur-A-Flex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dur-a-flex.com East Hartford, CT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-253-3539 VISIT OUR WEBSITE TODAY

INSTANT ONLINE PRICING

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GARLIC SPREAD

Marino’s Garlic Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mgspread.com Carbondale, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-839-9201 GET ONLINE PRICING

GELATO Stefano’s Gelato . . . . . . . . . . . . . .FREE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . stefanosgelato.com PRICE Lake Mary, FL . . . . . . . . . . . . . . QUOTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-316-1545 PreGel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pregelamerica.com Concord, NC . . . . . . . . . . . . . . .INSTANT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-977-3435 ONLINE PRICING

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AFFORDABLE

DeIorio’s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .deiorios.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612

PRINT & DIRECT MAIL

Kalo Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . kalofoods.com Stokesdale, NC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 336-949-4802

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

GLUTEN-FREE PRODUCTS

INSURANCE Aflac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . aflac.com/smallbiz Columbus, GA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

AFC Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .afcpizza.com Bethlehem, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-411-4144 Pizzainsurance.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pizzainsurance.com Guntersville, AL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-251-7407

Pizza Pro Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzapro.amwins.com Camphill, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 717-214-7616 State Farm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . st8.fm/bzinsurance Bloomington, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-648-1158 MAGNETS Magnetic Attractions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . magneticattractions.com Durham, NC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-521-4773

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The Mail Shark. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .themailshark.com Mohnton, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-457-4275 MAPPING SERVICES Melissa Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . melissadata.com Rancho Santa Margarita, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-635-4772 MARKETING/ADVERTISING

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 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

Off the Wall Magnetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4thefridge.com Portland, OR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-337-2637

NoteAds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .noteads.com Olympia, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-309-7502

MAILING SERVICES Melissa Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . melissadata.com Rancho Santa Margarita, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-635-4772

Our Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ourtownamerica.com Pinellas Park, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-497-8360

New Business Now . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .new-biz-now.com Nationwide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-582-0101

Pioneer Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pioneermarketing.co Hartford, CT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .(860)543-5741

Our Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ourtownamerica.com Pinellas Park, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-497-8360

PSI Plastic Graphics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . idcard.com Ellisville, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 636-230-5000

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PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

U Zapp It . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . uzappit.com San Diego, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-872-8778

AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ammfg.com Dolton, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-6744

60 Quart, Heavy Duty Pizza Mixer

Vision Marketing/Peel-A-Deal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .peeladeal.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-563-5654 INSTANT ONLINE PRICING

Wrist Band Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wristbandconnection.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-451-9711

Handles 50 lb. bag of flour • Direct gear drive transmission Rigid cast iron construction • Best warranty in its class

CLICK TO VIEW PRICING

www.globemixers.com • 800-347-5423

MARKETING - MOBILE Perka, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . getperka.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 503-427-1377 MARKETING - NEW MOVERS

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Globe Food Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . globeslicers.com Dayton, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-347-5423

Precision HD-60 Pizza Mixer 7-Year Unconditional Parts Warranty on all gears and shafts in the planetary and transmission!

New Business Now . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .new-biz-now.com Nationwide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-582-0101

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www.pizzamixers.com • 1-877-R-MIXERS

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

Precision North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .precisionmixers.com Albany, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-764-9377

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

Thunderbird Food Machinery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . thunderbirdfm.com Dallas, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-764-9377

Our Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ourtownamerica.com Pinellas Park, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 727-345-0811

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

www.GetMailshark.com

MEAT TOPPINGS Burke . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . burkecorp.com Nevada, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-654-1152 Fontanini Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fontanini.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-6328 Liguria Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .liguriafoods.com Humboldt, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-765-1452 Philadelphia Cheesesteak Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .phillycheesesteak.com Philadelphia, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-342-9771

MOBILE DELIVERY SYSTEMS Pizza Trucks of Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzatrucksofcanada.com Oakbank, MB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204-444-4359 OIL Hojiblanca USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .hojiblanca.com Miami, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007 OIL FILTRATION Systemfiltration, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .systemfiltration.com Florence, SC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-319-8993 OLIVES

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

Acorsa USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dcoop.es/en Dumont, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007

Sugar Creek Packing Co.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sugarcreek.com Washington Court House, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-847-8205

Hojiblanca USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .hojiblanca.com Miami, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007

Smithfield. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .smithfieldfoods.com Smithfield, VA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-366-6767

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

Todarini Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . todarinifoods.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-279-6977 MENU BOARDS T3 Sign Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . t3signdesign.com Manalapan, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-625-1283 MENUS Superior Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . superiormenus.com Mankato, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-464-2182 The Menu Express . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . themenuexpress.com Maple Shade, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-250-281

ON-HOLD MARKETING

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

MPP Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mppmarketinggroup.com Toronto, ON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-889-8745 MIXERS American Baking Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . abs1.net Cedar Rapids, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319-373-5006 November 2015

pmq.com

85

SPECIAL SECTION 2016 PIZZA INDUSTRY BUYERS GUIDE

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

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

ONLINE ORDERING 411eat.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 411eat.com Los Angeles, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213-622-4247 Breakaway Restaurant Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . breakawaypos.com Arlington, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 817-299-4500

OrderSnapp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ordersnapp.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-402-6863 ONLINE PROMOTIONAL PROGRAMS

EZ-Chow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ez-chow.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-429-2532 Groupon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . groupon.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-664-4482

Universal Promotions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . universal-promotions.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 412-831-8423 OVENS Earthstone Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . earthstoneovens.com Glendale, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-840-4915

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

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PMQ Pizza Magazine

The Pizza Industry’s Business Monthly

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

Pizza Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzasolution.com Nicholasville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-289-6836 Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marsalsons.com Lindenhurst, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688

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

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

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

XLT Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xltovens.com Wichita, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 PACKAGING Ultra Green . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ultragreenhome.com Plymouth, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214-543-0930 Peerless Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . peerlessovens.com Sandusky, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-548-4514 Picard Ovens, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .picardovens.com Victoriaville, QC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-668-1883

PANS Allied Metal Spinning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . alliedmetalusa.com Bronx, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-615-2266 Carlson Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .carlsonpans.com Maize, KS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 316-722-0265

PizzaOvens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzaovens.com Lexington, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-367-6836 Lloyd Industries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lloydpans.com Spokane Valley, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251 November 2015

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SPECIAL SECTION 2016 PIZZA INDUSTRY BUYERS GUIDE 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 Granbury Restaurant Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . granburyrs.com Grapevine, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-750-3947

PASTA Barilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . barillafoodservicerecipes.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-349-4386 PEELS 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

Harbortouch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iharbortouch.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-286-8744

Lillsun Manufacturing Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lillsun.com Huntington, IN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 260-356-6514 Lloyd Industries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lloydpans.com Spokane Valley, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251

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

Mr. Peel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mrpeel.com Livonia, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-994-4664 PEPPERONI Armour-Eckrich Meats, LLC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .armour-eckrich.com Lisle, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 630-281-5000 Burke . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . burkecorp.com Nevada, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-654-1152

OrderSnapp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ordersnapp.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-402-6863 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

Liguria Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .liguriafoods.com Humboldt, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-765-1452 PIZZA BOX INSERTS Creative Color Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .creativecolordisplay.com New Castle, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 724-657-6350

1-888-400-9185 | www.speedlinesolutions.com

POS SYSTEMS

88

PMQ Pizza Magazine

More pizza chains use SpeedLine. See why.

The Pizza Industry’s Business Monthly

Speedline Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . speedlinesolutions.com Lynden, WA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-400-9185 Summit Computer Networks, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pospizza.net Cranberry Twp., PA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 724-779-6390 Table Pay of America. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tablepayofamerica.com Flint, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-980-8762 Touch Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gotouchpro.com Garnet Valley, PA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-713-0300 PRINTERS 123 Print. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123print.com Frederick, MD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-877-5147 Baron Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Millville, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-843-0959

Marsal & Sons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marsalsons.com Lindenhurst, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 SALAD DRESSING Briannas Salad Dressing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . briannassaladdressing.com Brenham,TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 979-836-6953 Ken’s Foodservice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . kensfoodservice.com Marlborough, MA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-633-5800 T. Marzetti Company. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marzetti.com/foodservice Columbus, OH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-999-1835 SAUCES Armanino Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . armaninofoods.com Haywood, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-553-5611 Ciao Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . orlandofoods.com Maywood, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-368-9197

Best Choice Print & Mailing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . printwell.com Taylor, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-604-3111 Menus for Less. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . menusforless.com Warminster, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 267-474-3523 MPP Marketing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mppmarketinggroup.com Toronto, ON. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-889-8745

Escalon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . escalon.net Escalon, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-ESCALON

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

Neil Jones Food Companies. . . . . . . . . . . . . . . . . . . . . . . . . . . . neiljonesfoodcompanies.com Vancouver, WA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-291-3862 Pacific Coast Producers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pcoastp.com Lodi, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-510-3706 Padilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . padillaism.com Eagle Pass, TX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 830-773-1190 Promotion Xpress. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . proxprint.com San Leandro, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-310-7769

Paradise Tomato Kitchens, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . paradisetomato.com Louisville, KY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 502-637-1700

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

Rao’s Specialty Foods, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . raos.com New York, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212-269-0151

PUBLIC RELATIONS Pizza 4 Patriots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizza4patriots.com Elk Grove Village, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 847-357-0000 REFRIGERATION American Wholesale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . awrco.com Cleveland, OH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216-426-8882

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

Hoshizaki America. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hoshizakiamerica.com Peachtree City, GA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-438-608 Hudson Refrigeration Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . hudsonwholesalers.com Kerhonkson, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 845-626-3761

November 2015

pmq.com 89

SPECIAL SECTION 2016 PIZZA INDUSTRY BUYERS GUIDE Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . stanislaus.com Modesto, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 SCALES Yamato Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . yamatoamericas.com Mequon, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 262-236-0036 SEASONINGS/SPICES McClancy Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mcclancy.com Fort Mill, SC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-843-1968 SIGNAGE 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

SOFTWARE Davis Instrument. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . carchipconnect.com Hayward, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 510-732-9229 SUPPLIES 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 TOPPINGS To-Jo Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . to-jo.com Avondale, PA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 610-268-8082 TRAINING Dough Doctor Consulting. . . . . . . . . . . . . . . . . . . . . . . . . Technical Assistance and training Manhattan, KS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 785-537-1037 TRADE SHOW BOOTHS

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

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 P.A. Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . paprod.com Livonia, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 734-421-1060

90 PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Great Gazebo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . greatgazebo.com Morrice, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-962-2767 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 Forno Bravo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marraforni.com Salinas, CA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-407-5119 Marra Forni. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . marraforni.com Beltsville, MD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-239-0575 Maine Wood Heat Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mainewoodheat.com Skowhegan, ME. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207-474-7465

Pizza restaurant marketing is an art.

And we’re the masters.

At PMQ Pizza Magazine, the M stands for Marketing. Always has, always will. For 17 years, PMQ has focused first and foremost on helping you sell more pizzas through innovative marketing strategies and creative promotions. We show you how to drive more traffic on slow nights, earn positive news coverage, develop a large and loyal social media following, and build solid, lasting relationships with community leaders and organizations. Every issue of PMQ is jam-packed with moneymaking ideas, products and solutions. And it’s absolutely free!

Subscribe to PMQ online today at www.pmq.com/Subscribe

PRODUCT SPOTLIGHT

An Explosion of New Flavors The Alternative to Wheat Flour With its superb taste and high nutritional availability, BeneGrain Sprouted Wheat Flour is quickly growing in popularity. A direct replacement for conventional wheat flour, its exceptional baking performance is earning it a well-deserved place in all types of grain-based applications, including pizza. 800-5535687, baystatemilling.com

La Nova has added five new delicious sauces, dressings and dips: Ranch, Hot Buffalo Ranch, Blue Cheese, Hot Buffalo Blue Cheese and Garlic Parmesan. These recipes are perfect for many applications, including wings and bites, salads, wraps, sandwiches, pizzas and even different proteins and pasta dishes. Call or email for a free sample. 716881-3355, joeylanova@lanova.com

The Mobile POS Solution

Postcards That Pop! CaptureIt! Cards offers high-impact plastic postcard mailers with pop-outs that retailers can send as gift cards, coupons, loyalty cards or all of the above. Featuring free cloud-based tools to track redemptions, “push” exclusive deals, and more, you can manage it from your smartphone without an expensive loyalty program system. 888-543-5538, CaptureItCards.com

TouchBistro Inc., based in Toronto and New York, is a leader in mobile iPad POS technology for restaurants. The TouchBistro app is the top-grossing food and beverage app in 20-plus countries on the Apple App Store. TouchBistro offers a 45-day free trial that can be converted to a monthly, quarterly or annual subscription.

855-363-5252, touchbistro.com

For the Perfect Bake Fish Oven’s Mechanical Revolving Tray Ovens provide a true, consistent hearth bake for all pizza types with no moving or turning, even during peak production. Plus, Fish Oven’s superior insulation helps keeps your kitchen cooler and saves energy. Production capacities range from 40 pizzas per hour through 277 pizzas per hour. 877-526-8720, fishoven.com

92

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Online Ordering Made EZ EZ-Chow is an affordable, fully integrated online ordering solution for any full-service or quick-service restaurant. By utilizing EZ-Chow, your customers’ online orders will go directly through your existing POS, eliminating the need for additional hardware, training and duplication of order entry.

The system supports Micros, Aloha and Positouch.

855-429-2532, ez-chow.com

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

1-844-HOT-BAGS

CALL US TOLL FREE

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LARGE PIZZA HOT BAG

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.

(Holds Two 16� or Two 18� Pizzas)

MONSTER PIZZA HOT BAG

(Holds Four 16� or Three 18� Pizzas)

MONSTER PIZZA HOT BAG

(Holds Four 16� or Three 18� Pizzas)

PRICES AS LOW AS

$A1T R0ATE

$13.95

FL ING SHIPP

NO MINIMUM

AVAILABLE COLORS

24/7 SECURE ONLINE ORDERING

CATERING HOT BAG (Holds up to Two or Three Full Pans)

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Mouth-watering imagery, Design, Print 70lb, Bindery and USPS prep.

Mail – guaranteed drop dates on power days 21¢ USD ea.

Print and Digital Marketing

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1.866.889.8745

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Design, Marketing, Planning & Strategy Experts November 2015 pmq.com

93

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WE SHOW IT, YOU GET TO KNOW IT: Come taste countless new pizza products, see endless equipment demos and build relationships with manufacturers.

19

$$ After the show: Come relax with your peers at the NAPICS Happy Hour, 4:30 p.m., Jan. 24.

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November 2015 pmq.com

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THE PIZZA EXCHANGE BULLETIN BOARD

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98

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

ADVERTISER INDEX NOVEMBER 2015 Advertiser

Phone Website

Page

AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . 219-472-7272 . . . . . . .

American Baking Systems . . . . . . . . . . . . . . . . 319-373-5006 . . . . . . .

Bellissimo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974 . . . . . . .

Bacio Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-222-4685 . . . . . .

Bay State Milling . . . . . . . . . . . . . . . . . . . . . . . . 800-553-5687 . . . . . .

CaptureIt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-543-5538 . . . . . .

Caputo Cheese . . . . . . . . . . . . . . . . . . . . . . . . . 708-450-0074 . . . . . . .

CustomCheeseShakers.com . . . . . . . . . . . . . . 844-424-5646 . . . . . .

Delivery Bags Depot . . . . . . . . . . . . . . . . . . . . . 844-HOT-BAGS . . . . .

Delivery Bags USA . . . . . . . . . . . . . . . . . . . . . . 888-501-2247 . . . . . .

DoughMate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-501-2458 . . . . . .

Edge Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-480-EDGE . . . . .

EZ Dine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-853-1263 . . . . . .

Fireworks Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fontanini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-MEAT . . . . . .

MailShark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-457-4275 . . . . . . .

Galbani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . 800-8-GRANDE . . . . .

Harbortouch POS . . . . . . . . . . . . . . . . . . . . . . . 866-286-8744 . . . . . . .

HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 . . . . . .

ammfg.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 abs1.net . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 bellissimofoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . 21 baciocheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 baystatemilling.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 captureitcards.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 caputocheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 customcheeseshakers.com . . . . . . . . . . . . . . . . . . . . 76 deliverybagsdepot.com . . . . . . . . . . . . . . . . . . . . . . . . 93 deliverybagsusa.com . . . . . . . . . . . . . . . . . . . . . . . . . . 97 doughmate.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 edgeovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49,69 ezdinepos.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 pizzaforsale336@gmail.com . . . . . . . . . . . . . . . . . . . . 96 fontanini.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 themailshark.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 galbanipro.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46,47 grandecheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 iharbortouch.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 hthsigns.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

La Nova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 716-881-3366 . . . . . .

Liguria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 515-332-4121 . . . . . .

Lloyd Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251 . . . . . . .

MailShark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-457-4275 . . . . . . .

Main Street Hub . . . . . . . . . . . . . . . . . . . . . . . . . 888-539-3113 . . . . . .

Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 . . . . . .

Micro Matic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-327-4159 . . . . . .

Microworks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-787-2068 . . . . . . .

Middleby Marshall . . . . . . . . . . . . . . . . . . . . . . . 877-34-OVENS . . . . . .

MPP Marketing Group . . . . . . . . . . . . . . . . . . . 866-889-8745 . . . . . . .

NAPICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

OrderSnapp . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-402-6863 . . . . . .

Our Town America . . . . . . . . . . . . . . . . . . . . . . . 800-497-8360 . . . . . .

PCI Frozen Foods . . . . . . . . . . . . . . . . . . . . . . . 732-707-9009 . . . . . . .

PDQ POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-968-6430 . . . . . . .

Picard Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . 819-395-5151 . . . . . .

Pizza Skool . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 517-395-4765 . . . . . . .

Precision Mixers . . . . . . . . . . . . . . . . . . . . . . . . . 877-764-9377 . . . . . . .

Saputo Cheese . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-3373 . . . . . . .

Somerset Industries . . . . . . . . . . . . . . . . . . . . . 978-667-3355 . . . . . . .

Sorrento . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 . . . . . . .

The Pizza Butler . . . . . . . . . . . . . . . . . . . . . . . . . 718-894-1212 . . . . . .

Universal Promotions . . . . . . . . . . . . . . . . . . . . 412-831-8423 . . . . . .

Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 . . . . . .

WestRock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 816-415-7359 . . . . . . .

XLT Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 . . . . . .

lanova.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cover 4 liguriafoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 lloydpans.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 themailshark.com . . . . . . . . . . . . . . . . . . . . . . . . . . 63, 97 mainstreethub.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 marsalsons.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 micromatic.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 microworks.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 wowoven.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 mppmarketinggroup.com . . . . . . . . . . . . . . . . . . . . . . . 93 napics.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 ordersnapp.com . . . . . . . . . . . . . . . . . . . . . . . . . . Cover 2 ourtownamerica.com . . . . . . . . . . . . . . . . . . . . . . . . . . 98 pcifrozenfoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 pdqpos.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 picardovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 pizzaskool.com/demo . . . . . . . . . . . . . . . . . . . . . . . . . . 98 pizzamixers.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 saputousafoodservice.com . . . . . . . . . . . . . . . . . . 15,43 smrset.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 SorrentoHoF.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 stanislaus.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5 thepizzabutler.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 universal-promotions.com . . . . . . . . . . . . . . . . . . . . . . 75 univexcorp.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 westrock.com . . . . . . . . . . . . . . . Cover Tip A,B, Cover 3 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.

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE ADVERTISING

CHEESE CONT.

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

BEVERAGES ON TAP CALL (800) 824-3373 OR VISIT SAPUTOUSAFOODSERVICE.COM

Authentic Flavor for Modern Menus Mozzarella I Provolone I Blue Cheese I Gorgonzola I Asiago I Romano

Made by us from our own cows’ milk!

CHEESE

Mozzarella & More!

We ship anywhere.. giftboxes, orders, etc.

Call- 715-286-4007 www.gingerbreadjerseycheese.com COMPUTER SYSTEMS: POINT OF SALE All The Tech Your Pizzeria Needs • •

Tablet and Traditional Point-of-Sale Integrated online & smartphone ordering

• •

CALL FOR A DEMO TODAY!

BREAD Specializing in Hearth-Baked Italian Breads, Hoagies, Buns & Rolls Since 1911. www.cellones.com 800.334.8438

Mark Wutz VP National Accounts MWutz@cellones.com

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Self Serve Kiosk ordering Automated customer loyalty marketing

800.750.3947 www.granburyrs.com

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

CUTTING BOARDS - EQUAL SLICE

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

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

817.299.4500 sales@BreakawayPOS.com www.BreakawayPOS.com

DESSERTS

Incredible Affordable Pizza POS! $

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 ®

“I call it lemon from heaven!”

Dessert is the last impression you’ll make on a customer.

Make it count.

You Have To Taste It, To Believe It...

Tasteitpresents.com

908-241-9191

DOUGH

(800) 752-3565 www.pointofsuccess.com

pmq.com/Recipe-Bank/

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE DOUGH, CONT.

DeIorio Foods

@DeIorios

DOUGH TRAYS/PROOFING TRAYS, CONT.

blog.DeIorios.com

DeIorios.com

DOUGH DIVIDERS/ROUNDERS

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

Premium Gluten-Free Blends & Baking Mixes Since 1993

DOUGH PRESSES, ROLLERS

Let us simplify your gluten-free needs and create the quality your customers crave.

Tel: 310-366-7612 E-mail: sales@authenticfoods.com Web: www.authenticfoods.com

800.835.0606 ext. 205 | www.doughxpress.com

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

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

FLOUR

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.

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

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE FLOUR , CONT.

FRANCHISING, CONT.

Should You Franchise Your Restaurant?

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

F R A N C H I S E C O N S U LTA N T S 708-957-2300 • www.ifranchisegroup.com • info@ifranchisegroup.com

Full line of Flour: Pizza, Pasta, Bread, Pastries, Gluten Free, & Whole Grains Imported Exclusively by: Manzo Food Sales, Inc. Tel. (305) 406-2747.........www.manzofood.com

FOOD DISTRIBUTORS

A TASTY FRANCHISE

OPPORTUNITY If you LOVE pizza, we’re looking for people to help us grow in new areas.

Go to franchising.hungryhowies.com today or call us at (248) 414-3300.

FRANCHISING

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE FRANCHISING, CONT.

GLUTEN-FREE W H PRODUCTS, O L E S O MCONT. E &

D E L I C I O U S ™

PIZZA SPORT BAR FRANCHISE FOR SALE (CALIFORNIA). Excellent location, next to 2 universities, long, well negotiated lease, 47 liquor license, Grossing over $100k a month. Asking $689k including $15k in inventory. Call Christina for more info 949.257.7823 OR Christina@ CaliforniaBusinessBrokers.biz

WHOLES

™

Premium Gluten-Free Blends & Baking Mixes Since 1993

FOR SALE: WORLD FAMOUS PIEZONS PIZZA AND PASTA. 1305 S. Adams St Fulton, MS. In business since 1997.

Very loyal following. Small town w/less than 4000 people but w/community college. Employs 6 people. Building: 1600+ sq ft. w/dine in, carryout, delivery. We offer the largest pizza in the state. Sales +$200k. 662-871-7626 or piezons@hotmail.cm (Stan) TURNKEY RESTAURANT & GENERAL STORE BUSINESS FOR SALE IN WESTFIELD, IL.1300 Sq. Ft. 1-story building w/all kitchen equipment and inventory included excluding alcohol and tobacco. Recipes for menu items included and Facebook page w/over 1,000 page likes. Professional Facebook page management for 1 year included at no extra charge ($2,600 value). For more info: 217967-5935 or http://www.loopnet.com/lid/19331625

OME & DELICIOUS

Let us simplify your gluten-free needs and create the quality your customers crave.

Tel: 310-366-7612 E-mail: sales@authenticfoods.com Web: www.authenticfoods.com

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

GARLIC SPREAD MACHINERY/OVENS/EQUIPMENT

GELATO

True Artisan Gelato

(888) 316-1545 www.stefanosgelato.com

GLUTEN-FREE PRODUCTS

All of the Flavor None of the Hassle

A gluten free facility to help you expand your menu and serve ANY customer.

Par baked, taste and texture that your customers will enjoy.

Individually packaged

MIDDLEBY MARSHALL

OVENS MIXERS

RANDELL

PREP TABLES

AMERICAN RANGE

WALK-INS

SOMERSET

PARTS SMALLWARES

1-800-426-0323

www.northernpizza.com

IMPERIAL

We have plenty of great gluten free products Carrot Cake & Cupcakes for dessert!

KALO FOODS

Gluten Free & Great Taste

visit kalofoods.com or give us a call 336-949-4802

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MAGNETS

MARKETING IDEAS, CONT.

MARKETING IDEAS 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

MEAT TOPPINGS

MACHINERY/OVENS/EQUIPMENT

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MEAT TOPPINGS, CONT.

MOBILE CATERING TRUCKS/UNITS

BURKE CORPORATION ...................................................................................... www.BurkeCorp.com Beef & Pork Pizza Toppings, Italian & Breakfast Sausage, Meatballs and Specialty Fully Cooked Meats

Contact:Jamie Reynolds..................Sales_Info@BurkeCorp.com............................. 800.654.1152 THE BACON JAMS

SPREADABLE BACONally! www.thebaconjams.com

sales@thebaconjams.com 856.222.2000

Bacon Wings!!!

Makes a Killer Burger

Fin

Innovative Gourmet Sauce

Your Customers Will Love this Easy-to-Apply Addition to your Menu Bacon you can keep in dry storage... No Fry on the Fly!

MOISTURE-ABSORBENT TOPPINGS CONDITIONER/SUPPLIES

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.

MIXERS

American Baking Systems • • • •

Spiral Mixers Planetary Mixers Dough Sheeters Deck Ovens and more!

Over 60 Years of Combined Service to the Baking Industry!

319-373-5006 • www.abs1.net

MUSHROOMS

We don’t take a canned approach to mushrooms.

OLIVES

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

Precision HD-60 Pizza Mixer 7-Year Unconditional Parts Warranty on all gears and shafts in the planetary and transmission!

Holdsbowl! art -q 0 8 undles a Ha . bag 50 lb our! of fl

www.pizzamixers.com • 1-877-R-MIXERS

60 QUART—HEAVY HEAVY DUTY

Pizza Mixer

Handles 50 lb. bag of flour • Direct gear drive transmission Rigid cast iron construction • Best warranty in its class

Globe Food Equipment Co. | www.globefoodequip.com

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

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Mushrooms

Avondale, PA | 610.268.8082 to-jo.com | info@to-jo.com

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE ONLINE ORDERING

PASTA

For foodservice-ready pasta recipes, visit www.BarillaFoodserviceRecipes.com PIZZA BOXES

CUSTOMIZE YOUR PIZZA BOX Doing It The American Way! TAKE YOUR IMAGE TO THE NEXT LEVEL 7” to 36” Custom Boxes and Odd Sizes Available

UP TO 4-COLORS | NO PLATE FEES* *CALL US FOR DETAILS

888.400.3455 ext.107 | www.wpackaging.net 2001 East Cooley Drive, Colton, CA 92324

PIZZA BOX INSERTS

FRESH PIE Pizza Box Liner/ Insert

Carrie Yanke-Customer Service Rep 724-657-3650 • ccd.pop@ccd-pop.com Check our our informational blogs!

www.creativecolordisplay.com

ONLINE ORDERING PROMOTIONAL PROGRAMS PIZZA BOX LINERS

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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

NOVEMBER SPECIALS

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

PIZZA OVENS, CONT.

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

$13.49

$10

ATE FLAT R ING SHIPP

Stone Deck, Pizza Dome, and Bakery

1-844-HOT-BAGS

Satuisafaractniotened! g

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

www.deliverybagsdepot.com

WWW.XLTOVENS.COM

CUSTOMERS CARE

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

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

TRADITIONAL, FAST CASUAL, ARTISAN...

WE’VE GOT PIZZA COVERED VENTLESS IMPINGEMENT CONVEYORS, BATCH, AND ARTISAN BATCH OVENS 1-800-90TURBO | www.turbochef.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA OVENS, CONT.

PIZZA PANS, CONT.

Introducing

THE

PIZZA BUTLER!

Space-saving footprintEasy storage | Versatile Function Sturdy Contruction | Customizable

Call Manny at 718-894-1212 ext. 218 Order online at www.thepizzabutler.com

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

AMERICAN MADE

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

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 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

P.A. PRODUCTS, Inc. BAKEWARE SPECIALISTS

PIZZA PANS

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

Inventor of

The Quik-Disk™

The best screen replacement since 1989.

LLOYD INDU STR IES ®

PIZZA PEELS

100’s OF SMART PIZZA PRODUCTS ONLINE!

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

CAR0036 Pizza Magazine_V6_Preflight.indd 3

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PRINTING, CONT.

SUP ER

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA SUPPLIES

REFRIGERATION

• 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

PRINTING, CONT.

see more at

www.marsalsons.com

(631) 226-6688

SAUCE PRIVATE LABELING

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

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE SAUCE, CONT.

TOMATO PRODUCTS, CONT.

SCALES

SECURITY

SPICE FORMULATION, BLENDING & PACKAGING

TRAINING 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 !

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

VINYL REPAIR

516-546-7744

Restaurant Upholstery Experts RepaiR

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

Remodeling Custom Build

561.981.6200

www.vinylrepairmaster.com

WINGS

TOMATO PRODUCTS

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PIZZA HALL OF FAME www.pizzahalloffame.com

(Clockwise from top left) Frank Krascek takes a quick break, circa 1962; the Krascek family—Maria, Walter, Frank and Sofia—proudly display their pizza in 1961; Frank (far left) and Sofia (far right) pose outside the pizzeria in 1965; Sofia checks the ovens in 1968.

Frank the Pizza King This modest Colorado shop earns scads of media attention for its thin-crust pies and an atmosphere where everyone feels like family. By Tracy Morin

I

mmigrant Frank Krascek didn’t come to the United States with much, but he did have a job set up—at Scotty’s Pizzeria in Englewood, Colorado. After several years of learning the ropes, he bought the operation in 1961 and gave it a catchy new name: Frank the Pizza King (frank thepizzaking.com). At its grand opening, Frank already showed a propensity to snag publicity; his royal getup, including a crown, inspired a story in the local newspaper. “We were one of the first pizzerias in Englewood, and to this day we’re pretty old-school,” recounts Walter Krascek, son of Frank, who runs the business with his sister, Maria, and son, Matt. “We always try to keep everything the same because we’ve been successful with it. We’re known for not making a lot of changes.”

For example, the pizzeria doesn’t mess with its signature crispy thin crust

or beloved housemade Italian sausage, and the pizzeria has never stopped attracting publicity. Several local TV stations have ranked Frank’s one of the area’s best, and The Denver Post ran a full feature on the business when it celebrated 50 years in 2011. Community involvement remains top priority, as the family sponsors local youth sports leagues and organizes an annual antique car show in its parking lot.

The pizzeria has always been a family affair. After Frank passed away in 1973, his wife, Sofia, ran the store.

Walter, Maria and Matt virtually grew up in the business, and a host of in-laws, nieces and nephews have all pitched in to ensure quality and consistency. “Some employees have been with us 30-plus years, and when you take care of your customers, they become like family, too,” Walter says.

“We have a lot of repeat business; we

just treat everyone well and hope for the best!”

As the third generation assumes more responsibility, small tweaks help the pizzeria keep up with the times. Matt started a Facebook page, with more than 2,000 fans joining the conversation and spreading the word; he has even toyed with opening a second location in the future. The diminutive shop continues to cash in on its popular delivery service, which was launched in the ’80s to drum up more business.

After all, the pizzeria itself has only 12 tables. But as loyalists return in droves (and tell their friends), the pizzeria continues strong in its sixth decade. “It’s very gratifying to carry on the business after my parents,” Walter notes. “We get to make friends and know the people in our community. In the pizza business, everyone is your buddy.”

HAS YOUR PIZZERIA BEEN IN BUSINESS FOR 50 OR MORE YEARS? IF SO, CONTACT US AT TRACY@PMQ.COM. 114

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Your Food. Our Box.

Packaging Matters.

At WestRock, we deliver pizza boxes that are made with as much care as the pizza that goes inside. Our pizza boxes are manufactured to meet the highest quality and food safety standards. Continual testing at WestRock ensures that only safe materials go into our food packaging containers.

• Raw materials certified suitable for food contact • Liner, medium, and finished products routinely tested by independent, certified laboratories • Finished packaging meets FDA requirements for food contact • 17 dedicated manufacturing plants We offer a full line of foodservice packaging.

For More Information, Contact Us at (816) 415.7359 or PizzaBoxes@WestRock.com

©2015 WestRock Company. All rights reserved. WESTROCK and the WestRock logo are trademarks of WestRock Company and its subsidiaries and affiliates.

Links to Extra Content Featured Video: In this PizzaTV exclusive, check out the highlights of PMQ’s Great Western Summit, featuring panelists from leading pizzerias discussing the pressing issues of the day.

Featured Video: Watch the full panel discussion of the Great Western Summit, featuring Steve Hitchcock, Richard Ames, Melissa Rickman and Michael LaMarca.

Featured Video: Tag along with Richard Ames, owner of Daddio’s Pizza, and the PizzaTV crew as Ames takes a nostalgic journey home to the Colorado Rockies.

November 2015 pmq.com

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