PMQ Pizza Magazine November 2016 by PMQ Pizza Magazine

NOVEMBER 2016 | WWW.PMQ.COM

Thea’s

Rules

Thea Goldman brings a passion for perfection—and a touch of Fresh Mozzarella Slices European glamour—to Miami’s pizza scene PAGE 32 R

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PMQ PIZZA MAGAZINE | November 2016 | Volume 20, Issue 9

NOVEMBER 2016 | WWW.PMQ.COM

Thea’s

Rules Thea Goldman brings a passion for perfection—and a touch of European glamour—to Miami’s pizza scene PAGE 32

PLUS: The Pizza Industry’s Business Monthly | PMQ.com

Warm up with cold winter beers PAGE 42

Spicy sales start with soups PAGE 50

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Now On Adventures in Pizza: Gatlinburg, Tennessee PMQ’s Brian Hernandez checks out a pair of thriving pizza shops in the Great Smoky Mountains. First stop: Big Daddy’s, where the top-selling T-shirts say, “Who’s Your Dough Daddy?” and “Don’t Settle for Less Than 10 Inches,” and co-owner Jonathan Wimmer and assistant manager Dakota McCoig serve up dry wit with amazing wood-fired pies and wings. Then it’s on to Smoky Mountain Brewery, where the craft suds flow to the tune of 25,000 to 30,000 bottles a year—and not a Bud Light in sight!

Exclusively On PMQ.com WEBSITE EXCLUSIVES: How to Sell More Pizza Using Mobile Coupons The number of mobile coupon users rose to almost 93 million last year. Surveys in 2016 found nearly 60% of customers make more monthly visits because of mobile coupons and loyalty programs. An industry expert lays out three ways that pizzerias can capitalize on the trend at PMQ.com.

5 Ways to Get Your Social Media Feet Wet If you worry that getting started in social media will take too much time out of your busy workday, think again. As consultant Bruce Irving explains, it’s much easier and less time-consuming than it may appear. Start with Facebook, and discover how you can leverage its vast reach to make more money at PMQ.com.

When Thugs Pick On the Wrong Delivery Guy The four crooks had a simple plan: Order a pizza, have it sent to an abandoned house and then jump on the delivery guy and rob him blind. But these thugs picked the wrong man to mug. Not only is he an Illinois state senator, he’s also a former NFL linebacker. Find out who came out on top at PMQ.com.

Men With Down Syndrome Create Booming Pizza Business Four young men with Down syndrome couldn’t find jobs in Buenos Aires, so they’ve started a company of their own. And business is booming for Los Perejiles Eventos, a pizza catering service that landed more than 30 gigs in its first two months. Learn how social media played a role in their success at PMQ.com.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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PMQ PIZZA MAGAZIN 20, Issue 9

PMQ.C 2016 | WWW.

Thea’s

Rules ion brings a pass Thea Goldman—and a touch of for perfection our—to Miami’s European glamPAGE 32 pizza scene

PLUS: Warm up with s cold winter beer PAGE 42

The Pizza

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’s Busines Industry s Monthly

Thea’s Rules

| Volume

er 2016

ON THE COVER

E | Novemb

Contents

NOVEM BER

PAGE 50

m | PMQ.co

With her emphasis on intimacy, aesthetics and attention to culinary detail, Thea Goldman is making pizza an elegant yet egalitarian experience in urban Miami. By Tracy Morin

FEATURES RESONATE BREWERY & PIZZERIA

Winter Warmers Full-bodied with spicy notes, winter beers are made to be paired with the richer foods customers prefer in the cold-weather months. By Tracy Morin

Soupy Sales For guests looking to warm their bones in the chilly days of winter, a hearty, comforting soup fits the bill like nothing else—and the high profit margins will heat up your bottom line. By Tracy Morin

42 58

6 Steps to Catering Success Catering to local businesses isn’t just a great way to boost sales during slow periods; it can also create networking opportunities that spur future growth. By Liz Barrett

A Helping Hand to Heroes From franchising opportunities to year-round discounts on food, the pizza industry stands ready to serve America’s military veterans in war and in peace. By Andy Knef

Chillin’ With Billy Manzo After visiting Federal Hill Pizza in Warren, Rhode Island, PMQ’s publisher came back with 10 tips and money-saving ideas from the shrewd and savvy owner, William “Billy” Manzo. By Steve Green

The 2017 Pizza Pages From apps and appetizers to smallware and ovens, our annual listing covers every product and service you need to succeed in the pizza business.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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DEPARTMENTS

In Lehmann’s Terms: The Importance of Temperature Control Your finished dough’s temperature must be carefully regulated so you’ll have greater control over dough density when it goes into the cooler.

New York’s Finest: Pear and Fennel Salad With Walnuts You can add this sweet, crunchy salad to your menu as a side item or serve it up as a healthy main course.

Accounting for Your Money: Does Your Pizzeria Need a Makeover? Since large chains refresh their brands every seven years or so, independents need to keep their concepts fresh and exciting, too. Mike Rasmussen explains how to do it.

Think Tank: Who Should Pay When Drivers Accept Counterfeit Bills? Funny money’s nothing to laugh about, especially when you’ve got to decide whether to make your hardworking drivers eat the loss.

Art of Marketing: 5 Steps to a More Profitable December Here are five simple tips to get on track—and stay in the black—in 2017.

Recipe of the Month: Panino’s Montanara With this recipe from Gino Rago of Panino’s Pizzeria and Galbani, you can master the mouthwatering art of Neapolitan fried pizza.

Domino’s will soon open its first store in Sweden, but the emphasis will be on carryout, not delivery, to give customers “the real American pizza experience.”

IN EVERY ISSUE 6

Online at PMQ.com

From the Editor

From the Inbox

Moneymakers

Where We’ve Been & Where We’re Going

Advertiser Index

100

Industry Resource Guide

Pizza Without Borders

114

Pizza Hall of Fame: DiCarlo’s Original Pizza This pizza dynasty in Ohio has received kudos from Parade, Gourmet and Plate magazines.

SPONSORED CONTENT

Idea Zone: Carry Your Brand Further With Custom Bags With products from Bulldog Packaging, your customers will associate your brand with a commitment to quality.

114

Check out our digital and tablet editions for bonus video content. Visit PMQ.com/digital to view the digital edition, or download our tablet app at iTunes, Google Play and Amazon.com.

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FROM THE EDITOR

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

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

A Focus On the Delightful

haven’t yet had the pleasure of visiting Thea’s, the beloved Miami eatery founded by our cover subject, Thea Goldman. But PMQ’s Tracy Morin spent hours there to research this month’s feature story (“Thea’s Rules,” page 32). And my older brother, a judge who recently moved to Miami, has dined there several times since I told him about it. It was Tracy’s glowing report about her visit that sealed the decision to make Thea our cover subject. But Thea’s own account of meeting my brother didn’t hurt. From it, I quickly deduced just what kind of person Thea is. With utmost sincerity, she described my brother as “delightful.” She used that word more than once. Delightful? My big brother? The same brother who used to hold me upside down over the toilet and threaten to flush? Who often told me at dinnertime that he’d spat on everything on my plate and then snickered as tears sprang to my eyes? That brother? Delightful? “Well, he was delightful,” Thea insisted, in her refined British accent. “He was perfectly delightful!” That’s the kind of person Thea Goldman is. Of course, she’s an astute, farsighted, hard-working owner, operator and pizzaiola, as well as a sophisticated culinary explorer who loves talking about food as much as eating it. But it’s her focus on customers as actual people—not butts in seats—that makes her such a compelling and appealing figure. She seems to look for the “delightful” in everyone she encounters and makes you feel like an old friend within minutes of meeting her (or talking to her on the phone). She has a compliment for everyone, along with questions about what and where they like to eat and what food means to them. Sure, she’s filing the information away, learning and processing so she can build a stronger business, but her curiosity and graciousness are genuine, and her excitement about food is contagious. Thea’s the restaurant is very much a reflection of Thea the person— glamorous yet warm and inviting, less about technologies and tools for marketing to people than about the people themselves. And the food? “Excellent!” my brother assured me. “Come down, and we’ll go together. Her ice cream sundae alone is worth the trip. “Don’t worry,” he added. “I probably won’t spit on it.”

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

Eric Summers, eric@pmq.com ext. 134 CREATIVE DIRECTOR

Sarah Beth Wiley, sarahbeth@pmq.com ext. 135 SENIOR MEDIA PRODUCER

Daniel Lee Perea, dperea@pmq.com ext. 139 IT DIRECTOR

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 ACCOUNT EXECUTIVE

Ross Thorton, ross@pmq.com ext. 133 MARKETING DIRECTOR

Anna Zemek, anna@pmq.com ext. 140 SALES ASSISTANT

Brandy Pinion, brandy@pmq.com ext. 127

PMQ INTERNATIONAL PMQ CHINA

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

Tom Boyles, tom@pmqaustralia.com PMQ RUSSIA

Vladimir Davydov, vladimir@pmq.com

PMQ PIZZA MAGAZINE | November 2016 | Volume 20, Issue 9

PMQ PIZZA MAGAZINE

NOVEMBER 2016 | WWW.PMQ.COM

Thea’s

Rules Thea Goldman brings a passion for perfection—and a touch of European glamour—to Miami’s pizza scene PAGE 32

PLUS: The Pizza Industry’s Business Monthly | PMQ.com

Warm up with cold winter beers PAGE 42

Spicy sales start with soups PAGE 50

VOLUME 20, ISSUE 9 NOVEMBER 2016

ON THE COVER: Thea Goldman, owner of Thea’s in Miami, prefers a face-to-face marketing approach in a digital age. Cover photo by Andrew Milne

Rick Hynum Editor-in-Chief PMQ Pizza Magazine

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

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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FROM THE INBOX

A VERY SPECIAL TRIBUTE TO SECANE PIZZA Thank you so much for Tracy Morin’s wonderful article in PMQ Pizza Magazine (Pizza Hall of Fame, September 2016). It is very special to us! It will be placed in our business and our home for everyone to see. Please let us know when you are in the area. We would love to treat you to lunch! Corey Feldman gives a thumbs-up after a visit to Totally 80’s Pizza, which also recently hosted a Pee Wee Herman-themed bash.

BACK TO THE ’80s I own the world’s only 1980s-themed museum and pizza restaurant, which includes the world’s largest collection of 1980s memorabilia. We hold unique marketing events, such as huge Star Wars and Ghostbusters events and DeLorean car shows. We recently hosted a Pee Wee Herman art show with celebrity guest John Paragon, who played Jambi the Genie on Pee-Wee’s Playhouse. Additionally, we are known to create unique pizzas of the month, including alligator pizzas and 24-karat gold pizzas. I thought PMQ might be interested in running a story on us. We have been in business for only two years, and no food publication has done a story on us yet. I also enjoy using your Think Tank forum. Please let me know if I can answer any questions. Alex Morgan Totally 80’s Pizza Fort Collins, CO Thank you, Alex. Totally 80’s Pizza sounds totally rad! You’ll definitely be hearing from us.

FIND US ON SOCIAL MEDIA: 14

Ted & Renee Bottos Secane Pizza Secane, PA It was our pleasure, Ted and Renee! And we will take you up on that offer as soon as we’re in your neck of the woods again!

E W F F U ST

al size, but he to be a man of norm s ar pe ap n ro Ba y ries of Artist Ja on the planet. His se en ch kit t ies tin e th has what must be ts,” features “Walking With Gian led tit s, eo vid g in YouTube cook te Lilliputiandishes used to crea d an ts ien ed gr in d with a miniaturize baked a mini-pizza d an d pe ep pr ly nt red oven sized meals. He rece uce and a candle-fi sa , se ee ch ll, ba h thumb-sized doug ron serves . In other videos, Ba oe sh ’s an m wo a no bigger than an itty-bitty of chicken soup and wl bo t es all sm ’s rld up the wo dishes. few of his diminutive a e m na to , ga an chimich

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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IN LEHMANN’S TERMS

The Importance of Temperature Control The wrong dough temperature can lead to fermentation problems in the cooler. 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.

Why is it important to control dough temperature during mixing and kneading? The finished dough is headed for the refrigerator anyway, right?

Finished dough temperature is important for several reasons. Once the dough has been mixed, it should be taken directly to the bench for scaling and balling and placed in the cooler within 20 minutes. Why? Because the yeast in the dough goes through a short (roughly 20-minute) lag phase during which it’s minimally active, but then things kick into high gear, and the yeast begins to actively ferment the dough. The fermentation process changes the density of the dough, due to the development of gas bubbles. These gas bubbles continue to grow and expand as a result of the yeast’s development of carbon dioxide. If the dough is too warm, the yeast will be more active; if it’s too cold, the yeast will be less active. The dough temperature must be controlled so that you can have control over dough density as the dough goes to the cooler. Dough density has a great impact upon the

rate at which the dough cools down. Dense dough cools more easily than gassy or less-dense dough. Once in the cooler, we expect the dough to cool to a point where the rate of fermentation is controlled, allowing us to store it in the cooler for several days or more without it blowing. But if the dough is so warm that the control temperature is not reached within the crossstack time, the boxes will be down-stacked and sealed with too much heat still remaining in the dough. That means the dough will continue to ferment even while boxed in the cooler! Add to this the heat of fermentation/heat of metabolism, which creates about 1°F of temperature every hour that the dough is actively fermenting, and you can see how the dough can quickly get out of hand, even in the cooler. By the next day, it will be lost. Additionally, the warmer the dough is when it goes into the cooler, the longer it will need to be cross-stacked if you’re going to have any chance of stabilizing the dough so it can be held in the cooler for a while without blowing or over-fermenting.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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NEW YORK’S FINEST

Pear and Fennel Salad With Walnuts Sweeten up your salad menu with this combination of sugar-sprinkled pears, crispy fennel and crunchy walnuts.

ello, my friends! I’ve got a real treat for you today, especially if you like fennel. Fennel is a key ingredient in so many recipes, particularly in Italian and Greek cuisine. It has a distinctive licorice-like flavor, and it’s said to offer many health benefits, too. In fact, this recipe is loaded with goodfor-you ingredients and packed with flavors and textures. It’s a great combination of sweet pears, crispy fennel and crunchy walnuts. Try it out at home, and if you love it—and I think you will—add it to your menu as a side item. Some guests will like it so much, they’ll make it a main course, too. 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.

Chef Bruno recently paid a visit to Cork and Slice, an elegant restaurant in Cedarhurst, New York, specializing in kosher gourmet cuisine. Bruno is shown here with co-owners Ed Safaniev and Gregory Safaniev and chef John Scunziano.

INGREDIENTS: ½ c. walnuts, shelled 2 tbsp. Gorgonzola cheese, crumbled 2 tbsp. red wine vinegar 4 tbsp. extra-virgin olive oil 2 tbsp. butter

1 large pear, cut into wedges 1 head frisée lettuce, torn 1 small fennel bulb, trimmed and thinly sliced Sugar Pinch of salt and pepper

DIRECTIONS: Preheat the oven to 350°F. Place the walnuts on a baking sheet and toast them for 5 minutes. Meanwhile, to make the dressing, combine the Gorgonzola cheese, olive oil and red wine vinegar in a bowl and season with salt and pepper. Set aside. In a skillet over medium heat, add the butter and the pear wedges and sprinkle with sugar. Cook until the wedges are browned on both sides. Remove the walnuts from the oven. Add the cooked pears and fennel slices to the frisée and pour the Gorgonzola dressing over the mixture. Scatter the toasted walnuts on top and serve.

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ACCOUNTING FOR YOUR MONEY

Does Your Pizzeria Need a Makeover? Large chains refresh their concepts every seven years or so, and smaller independents should do the same to stay competitive. By Michael J. Rasmussen

Q A

When should I schedule a makeover for my restaurant?

With a new president taking office next year, changes to the tax code—with a potential impact on your profitability—could be on the way. To prepare, first ensure that the financial statements you receive from your accountant are current. Next, invest in a National Restaurant Association membership—and a state association membership if available—to receive updates on any proposed laws or tax-code changes on the horizon. Beyond that, it may be time for a makeover. Larger brands refresh every seven years or so, requiring a substantial investment in leasehold improvements. As an independent operator, you need to keep your concept fresh and exciting, too. Have you adopted new technology, such as online ordering? What about adding iPads or kiosks to better organize your kitchen and decrease customer wait time? Have you considered adding digital signage that automatically changes as you move from lunch to dinnertime, or lets you create and show specials on the fly using a back-office computer? Have you checked out your competition lately? Visit every pizzeria within a three-mile radius of your location, observe customer experiences and take notes. Pay attention to their use of technology, their Internet presence and how easy (or difficult) it is to get key information 20

about their stores—including menu and pricing—in a single online location. Do you need to improve the quality of your product? Review the ads in this magazine and consult vendors on how you can take your pizzeria to the next level. Participate in PMQ’s Think Tank (thinktank.pmq.com) and ask questions about the best cutting-edge practices, such as online ordering, so you’ll know where other operators are focusing their efforts. Consult a business associate in the chain world—someone outside your geographic area—and ask what they’re doing to improve the customer experience. Once you’ve identified changes to be made, work with your accountant on costs and pricing and collaborate with your employees to develop a rollout plan that will minimize disruption of your business and maximize the customer experience. Get buy-in from everyone and establish a go-to-market date. Above all, do not let your brand stagnate. Your customers have many dining-out options now, with more on the way. You have to be ready to evolve and grow to stay competitive!

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.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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MONEYMAKERS

Pizza Guy Creates a Huggable Holiday

There’s only so much number-crunching a man can take before he needs a little love and affection. That’s how Brian Weavel, owner of Anna’s Pizza & Pasta in Winnebago, Illinois, hit upon the idea for a new pizza-themed holiday on September 14. “While finishing up some accounting work, I stopped and yelled out loud, ‘I need a hug!’” he says. “That’s when the lightbulb went on—National Hug Your Pizza Guy Day. Why not? We have national days for everything. So every September 14 will be that day for pizzeria owners.” Brian Weavel of Anna’s Pizza & Pasta Weavel immediately took to social media and posted an announcement about spontaneously—and unilaterally—declared the new holiday, quickly netting 125 likes and 17 shares. Charles Stiles, host September 14 to be National Hug Your Pizza Guy Day, resulting in a flood of goodof Mystery Diners on Food Network, joined in, tagging Anna’s in a tweet and will around Winnebago, Illinois. sharing the #nationalhugyourpizzaguyday hashtag. “I got hugs all over town— the grocery store, my kids’ doctor’s office, the lady coming out of kickboxing class,” Weavel says. “I got 32 hugs just in Anna’s alone that night. All of my employees were really into it. It has been fun, and it can be a lot funner next year!” Count us in, Brian!

Newk’s Uses E-Learning to Jump-Start Sales on Specials

With same-store restaurant sales lagging across the country, Newk’s Franchise Company, headquartered in Jackson, Mississippi, has adopted new staff training methods to stay ahead. At the National Restaurant Association’s recent Restaurant Innovation Summit, Newk’s executive Mark Reedy said the company—which operates 105 restaurants, serving pizza, salads, sandwiches and soups—uses video and webinars to help staff make and sell limited-time specials. For each new special, Newk’s sends out instructional videos to all staff members about a week before a company-wide webinar, during which they can ask questions about the product. “The speed of learning is racing by us right now,” Reedy said at the summit, adding that e-learning has become the new industry norm. Newk’s Franchise Company uses e-learning—including training videos and webinars—to help employees get better results on limited-time specials.

Quick Tip 1: Brag About the Bucks You Raise Once you’ve thrown a successful fundraiser for a local cause, don’t keep the results a secret, especially if it raised big bucks. Post the final dollar amount on social media to attract more business. Create a section on your website—and update it regularly—to highlight your most successful events. You can even promote them with in-store posters, on digital signage or on your outside marquee. 22

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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MONEYMAKERS

Metro Pizza Keeps ’Em Guessing

Las Vegas-based Metro Pizza used the promise of free Sicilian pizzas to generate Facebook engagement throughout August and September. The five-store company posed a variety of challenging questions and awarded free pies to those who answered correctly or came closest to the correct answer. Followers had to make guesses about how much flour the company used in 2015, its number of dine-in customers in an average week, and how much pepperoni it goes through in a year. Other stumpers covered Vegas trivia and challenged fans to name every U.S. president who has eaten at Metro Pizza. Since nobody got the

An ongoing trivia contest revved up Metro Pizza’s engagement on Facebook this summer, with some questions garnering 90 or more comments. Shown here in their grooviest tie-dye threads, Metro Pizza co-owners John Arena and Sam Facchini marked their 49th anniversary of making pizza together on September 7.

last one right, Metro Pizza awarded the free pie to the worst answer: George Washington. (The correct answer: Jimmy Carter, George W. Bush, Bill Clinton and Barack Obama.)

A Sweet New Ride for the Big (Pizza) Man on Campus

When Domino’s Pizza held a nationwide contest amongst its stores to vie for a free DXP delivery car, franchisee Artie Stoeke jumped at the opportunity. His location on the University of Central Florida campus guaranteed major exposure for the brand, and he was selected as a top-three finalist thanks to fans who voted for him. After submitting a 500-word essay detailing why he deserved to win, he was chosen as the recipient of the cutting-edge vehicle (retail $26,000), which sports a builtin warming oven, space for up to 80 pies, and an illuminator light that blasts the Domino’s logo on the ground as it zips through town at night. Stoeke received his sweet new ride just in time for the fall semester—and immediately basked in local attention (he even invited students for a photo op with the car in exchange for free pizza). “I’m so excited,” he says. “I got new magnets made that show off the car, and Domino’s provided pizza slice air fresheners to give out to promote it. It’s crazy, the response and attention you get. Just driving it five miles from the dealership to my store, three people took pictures of it!”

Domino’s franchisee Artie Stoeke won a company-wide contest for a high-tech delivery car with a built-in warming oven and space for 80 pies.

Quick Tip 2: Follow to Be Followed If you want people to follow you on Instagram, you need to follow them. Check out rival pizzerias’ Instagram fans and follow those people. This will get their attention, and many will start following you in return. 24

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THE ART OF MARKETING

to a MORE STEPS PROFITABLE DECEMBER Here are five simple steps that will get you on the right track for entering 2017 firmly in the black.

CREATE SPECIAL HOLIDAY MENU ITEMS Think outside the box and feature special holidaythemed pizzas, calzones, cocktails, hot beverages and more. Holiday-themed food gets your customers into the holiday spirit (and it could open the door to more gift card sales).

OFFER HOLIDAY PRICING As a gift to customers, offer special holiday pricing for a week or two as your way of saying, “Thank you for a great year!” Don’t forget to promote the event on social media, instore, and through e-blasts.

WOODSTOCK’S PIZZA

MAKE THE MOST OF GIFT CARDS More than $100 billion is spent on gift cards every year, so make it easy for customers to get them from you. During the holidays, offer BOGO gift cards on select days. Sell them online, display them in plain sight in your store, and promote them on box tops. You can even offer to mail them if purchased over the phone. Gift cards are one of the easiest ways to make money over the holidays—use them to your advantage.

PROMOTE YOUR SPACE FOR HOLIDAY PARTIES AND CATERING Nearly every business in America holds a holiday party for its employees. It’s not too late to call, mail, email or visit local businesses and let them know that your pizzeria is available for their event or can deliver on their catering needs.

THROW A PARTY! What better way to say “Happy Holidays!” than to throw a holiday party for your best customers? Send out personal invites to your best customers (you can compile this list using your POS). Ask them each to bring a friend who has never been to the pizzeria, and you’ll quickly grow your customer base for the coming year.

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Looking for more marketing ideas and insights? PMQ has you covered! By Liz Barrett

Tips&Tricks Quick Menu Tip:

Obliterate the Competition Competition is a given, but following these simple steps can help you leave your pizza rivals in the dust. STEP 1: FOCUS ON THE BIG THREE. Not the big three chains, but the three factors that can help any business stand out from the rest—quality, service and price. It’s OK if you can’t hit all three at first, but focus on offering the absolute best in at least two of these areas, and your customers will pay attention. STEP 2: CONTINUALLY REINFORCE YOUR BRAND. Use the powers of direct mail, social media and email newsletters (and any other tools in your marketing arsenal) to remind customers what your pizzeria offers and why it benefits them. Actively communicate with your customers on a regular basis, not just after their first purchase. STEP 3: PROMOTE SOMETHING NEW. To keep your customers from wandering over to that shop down the street, always promote something new and enticing. Tout weekly specials, a new beer pairing program, a Sunday brunch or a lunch buffet. Be the pizzeria that they already love, while also offering them something new on a regular basis.

Want to design a more profitable menu? Test out the Serial Position Effect by printing your most profitable items at the top and bottom (not middle) of your menu or menu category (e.g., specialty pizzas). According to psychologists, our brains are programmed to recall the first and last things we read.

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November 2016 pmq.com

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THE THINK TANK

Who Should Pay When Drivers Accept Counterfeit Bills? If your drivers haven’t been trained to detect “funny money,” is it fair to make them eat the loss?

ick G: In the last 15 years, we’ve been lucky enough to get stuck with counterfeit cash only three times. Last Friday, we got a fake $20 bill. How do you deal with it when one of your drivers comes back with a fake bill? Who eats it? TexasRookie: We take the loss. Use it as a learning opportunity with the understanding that, if it happens again, the driver will eat the loss. (It will not happen again, in my experience.) tguag: We got a bad fake $100 bill a few months ago at the shop—it was our first. It is now tacked to our cork board as a learning tool. I ate the $100, but I also implemented a new rule for counter staff. I have pens and lights that detect fake bills—if a bill doesn’t pass both tests, don’t accept it. If they accept the fake bill, they can either pay it back or take a write-up—three write-ups, and they [will be fired] for incompetence. Luckily, most of my drivers are [streetwise] and can spot a fake from across the street. Georgiascp: We train staff to check $100 bills on delivery, so they know they will eat the loss if they don’t check them. We don’t use pens or those fancy UV light things. 28

The best defense, in my opinion, is holding the bill up to the light and checking for its markings. In the last seven years of business, we have received fake money about three times, totaling about 50 bucks, so it’s not really as big a deal for me as it would be for my employees. But I do bring it to their attention, and we teach refreshers on how to check for fake bills. paul7979: We take the loss. I’ve probably gotten close to $1,000 [in counterfeit bills] over the 19 years I’ve been in business. In my mind, if you don’t give your drivers the tools they need to detect a counterfeit—as well as the time to check each and every bill at every address—it is wrong to charge them for the ones they accept. pizzapiratespp: We don’t get too many fakes anymore. Now that the criminals have access to fraudulent credit cards, they don’t bother with fraudulent cash. Get answers to your most perplexing problems and swap tips and ideas with the experts in PMQ’s Think Tank, the pizza industry’s oldest and most popular online forum. Register for free at thinktank.pmq.com. (Member posts have been edited here for clarity.)

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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.

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RECIPE MONTH

GALBANI

of the

Panino’s Montanara INGREDIENTS: 10 oz. ball of Neapolitanstyle artisan pizza dough (for a 10” pie) ½ c. San Marzano tomato sauce 3 oz. mozzarella shreds or fresh mozzarella (a combination of the two is recommended) 1 tbsp. grated Parmesan 1 tbsp. olive oil Fresh basil (to garnish) Sprinkle of sea salt Sponsored by Galbani® Recipe provided by Gino Rago, Panino’s Pizzeria

DIRECTIONS: Stretch or roll out your pizza dough into a 10” round disc, leaving a 1” border all around as you would on a traditional pizza. Using your fingertips, make indentations in the center of the dough without disturbing the pizza border. Carefully drop the dough into a 350°F fryer, holding it down with a large metal spatula or strainer, and flip it until it turns golden-brown on both sides. Remove the dough from the fryer and drain the excess oil on paper. Place the fried pizza dough on a pizza tray and add tomato sauce, mozzarella shreds and/or fresh mozzarella, grated Parmesan, fresh basil, olive oil and sea salt. Bake in an oven at 600°F or hotter until the cheese melts and the edges are slightly charred.

A SPECIALTY FROM THE STREETS OF NAPLES A fried pizza? You’ve got to taste it to believe it, according to Gino Rago, co-owner of Panino’s Pizzeria in Chicago. The Montanara pizza is common street fare in Italy and was featured in the 1954 film, L’oro D’Napoli (The Gold of Naples), with a young Sophia Loren preparing this deep-fried delight for admiring onlookers. Rago has been making his own version of the Montanara for about nine years. He starts out with his homemade Neapolitan dough, flash-fries it and tops it with San Marzano tomato sauce and a combination of Galbani® mozzarella shreds and Galbani® fresh mozzarella. Baking it in a very hot, wood-fired oven burns off some of the oil and makes the crust airy, yet crispy. The combination of melty cheese and a lightly charred crust is deliziosa!

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Theaâ&#x20AC;&#x2122;s

Rules With her penchant for perfectionism and sophisticated palate, Thea Goldman, a foodobsessed ex-fashion model, is rewriting the restaurant rules in Miami with inimitable style. By Tracy Morin

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ANDREW MILNE

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ANDREW MILNE

n her teenage days, London-born Thea Goldman, owner of Thea’s in Miami, traveled the world as a fashion model—living in Paris, Tokyo, New York City. But her true passion wasn’t strutting down the runway; it was food. She chased jobs in and out of the kitchen, using modeling as a way to experience food cultures in far-flung destinations. Goldman relished the Parisian dedication to freshness, absorbed the Japanese obsession with precision and cleanliness, and learned business savvy in New York. After facing a deadly disease—she’d overcome lymphoma twice by 21—it was time to reassess: What did she want in life? “What I really loved to do was eat and be around food,” she recalls. “I loved the theater that is the restaurant. It’s where I feel alive.”

BOOTS ON THE GROUND In 2007, after taking some time away from restaurants to be a stay-at-home mom, Goldman opened a restaurant, Joey’s, in the then-desolate Wynwood Arts District of Miami—helping launch a neighborhood now celebrated for its hip, artsy-gritty vibe. She admits a love for pioneering concepts in underserved areas, a tactic she repeated after selling out of Joey’s to stamp her name on a new venture in Miami’s urban core: Thea’s, which she single-handedly opened in 2012. Her past experiences cultivated a hardcore dedication to listening to the customer. “A lot of people leave a restaurant uncomfortable about sharing their real thoughts, so as an owner you have to be in constant data-collection mode,” Goldman says. “You have to ask

“A lot of people leave a restaurant uncomfortable about sharing their real thoughts, so as an owner you have to be in constant data-collection mode. You have to ask what they liked…and be grateful for criticism. That’s how you build your business—not by thumbs-ups and cheering.” — T H E A G O L D M A N , T H E A’ S 34

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Thea’s pizzas were developed to put a highend spin on a down-to-earth food, boasting a more elegant look than the average pie.

SIMON HARE

— T H E A G O L D M A N , T H E A’ S

what they liked, receive anything they didn’t like, and be really grateful for criticism if you get any. That’s how you build your business—not by thumbs-ups and cheering. You hear about the little things that didn’t work, then correct them immediately.” This “boots on the ground” approach, Goldman believes, was the most critical lesson she’d learned in her earlier years. “You can’t be a long-distance owner, and you’re only as good as your last customer’s experience,” she adds. “It’s a tall order, but you care about every single person in a genuine way—not because they’re paying you, but because they’re valuable. You want them to leave thinking, ‘I spent my $20 on something worthwhile.’ They sense that. I’m working too hard to be mediocre.” In bringing the Thea’s concept to life, her menu strategy was uncomplicated: Make food people want to eat. The non-trend-driven, simple fare at Thea’s stands out, in fact, for its utter lack of pretension in a city rife with glitzy 36

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facades. Minimal ingredients, top-notch execution and extreme attention to detail (think sandwich bread baked to order) drive the concept. “There was less ego from us— trying to show who we are—and more focus on who they are,” Goldman explains. “What would be comfortable, easy and enjoyable for them, the working customer?” Her mind immediately flew to pizza. Goldman professes a deep love for this humble, universal food: As a teenager in France, she ditched her beach-going classmates to wait for a wood-fired pizza truck and savor its egg-topped pies on a stoop—among her most cherished memories. “I remember places in the world I’ve visited by the pizza I’ve eaten,” she says. “I wanted good pizza, to sit somewhere that felt like more an occasion place. I didn’t want to go to a smart restaurant and eat smart food; I wanted to go to a smart restaurant and eat pizza.” Simple, in-season ingredients and unpretentious fare adorn the plates at Thea’s.

THEA GOLDMAN

“[Guests are] surprised I give them my cell phone number, but I can’t think of anyone else I want calling my cell phone number…There should be no middleman between you and your customers.”

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SIMON HARE

GLAMOURIZED, PERSONALIZED PIES Goldman hoped that others would want to dress up to eat pizza, too—glamorous pizza, that is, “pizza that looked like a more elegant version of itself,” she says. She went to work developing a dough that holds up to handling, since she offers only weekday lunchtime service (10 a.m. to 5 p.m.), often to locals in business suits. Then she balanced classic recipes like the Margherita with pies that feature high-end ingredients: artichoke cream, Gorgonzola, figs, arugula and truffle oil. “That was the risk we took,” Goldman admits. “Our pizza didn’t immediately look like a lot of people’s idea of pizza.” But the menu mix has been lauded by the local working class as well as white-collar types: construction workers and cops, district attorneys and judges, artists and museum curators, nurses and corrections officers—it’s pizza redefined as the power lunch. In a city-center environment that houses everything from auto body shops to courthouses to hospitals, pizza becomes an equalizer, the perfect food to bring together people from all walks of society.

The artichoke pie, with artichoke cream, arugula and Parmigiano-Reggiano, was prominently featured during the Thea’s segment on Pizza Masters.

Stretching dough by hand and cooking each pie to order was a newer idea for the area, so Goldman gave out her cell phone number freely to guests, encouraging them to text or call in orders for the lunchtime rush. She also encouraged sampling, setting pizzas on tables for people to try. “I was confident in the ingredients and the product,”

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THEA GOLDMAN SIMON HARE

THEA GOLDMAN

Intimate nighttime supper club gatherings, English garden-inspired decor and fresh bread baked to order set the scene for a sumptuous dining experience.

she recalls. “We just did it the way we wanted to do it, and I hoped that everyone would be curious enough to try it. Inspiring curiosity was critical.” Indeed, Goldman’s “marketing approach” is uniquely humanized in a digital age. She’s not crafting quirky social media posts; she’s connecting with customers face-toface—even toting pies around town and handing samples to valet guys, bus drivers and police officers (her sole method of spreading the word outside her four walls after opening). “I like customers to do the talking for 38

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us, because then the experiences are real and authentic,” Goldman says. “It’s too easy to go somewhere else.” Hence, when customers requested dinner service in an area known more for its nighttime desolation than after-hours dining, Goldman listened—but decided, of course, to do it her way. Every couple of weeks, she opens her doors for dinnertime supper club gatherings, which sell out a month in advance and allow Goldman to plan for budget and payroll with zero risk. The dinners, with two seatings per night, serve up a three-course, prix-fixe menu, with live music and a welcome glass of bubbly. “It’s a feasible and realistic way to offer dinner, and we make it very personal,” Goldman says. “We want our lunch customers to feel they own this place, and it’s exciting that they get to come at night.” Plus, the economics work; planning ahead allows for the lowest pricing possible, offering great value for a swank night out. The supper clubs were a radical idea for the area, Goldman admits, and again required faith in the community’s sense of adventure. But people now come from miles around to ask about the club and sign their contact info into the “club book.” “It’s relaxing,” she says. “People come for a night out, they know the price, and they know I’ll do pretty much anything to make them happy and comfortable,” Goldman says. “I feel very privileged when anyone brings me their money, whether its $10 or $1,000. I take that very seriously, and they know I’m not going to mistreat that opportunity.” These intimate evenings underscore Goldman’s entire approach: remaining a real person customers can communicate with, not merely a name on a business storefront. “I put my name on the restaurant so they could interact with me,” she stresses. “They’re surprised I give them my

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THEA GOLDMAN

SIMON HARE

Classic comfort food, including old-fashioned favorites like the ice cream sundae and Margherita pizza, offers diners a taste of the familiar.

cell phone number, but I can’t think of anyone else I want calling my cell phone number. I want them to have direct contact; there’s nothing more important. There should be no middleman between you and your customers.” SETTING THE STAGE Juggling so many demands as a pizzaiola, operator and owner, Goldman equates restaurant owners with pirates. But she makes hard work even more grueling through her passionate pursuit of perfection. “If you don’t reach for excellence, you’re bound to fail, and if you do reach for excellence, if you’re lucky, you might get to good,” Goldman says. “It’s all in the details, and everybody feels it. You should never assume your customers don’t notice everything that goes into making a great environment.”

Then there’s the physical setting, with the entirely black interior of Thea’s providing a theatrical, blank-slate backdrop. “It’s almost as if you’ve painted a stage, and the customers are the most important players on that stage,” Goldman muses. “It’s a way of signaling, in a very subtle way, that they are the most important people in that room. Everybody looks better with a black background; they feel better, and there’s nothing competing with them—whether they’re in shorts and a T-shirt or celebrating a big night out.” The monochromatic scheme also sets off the one dramatic splash of color in the room—a mosaic composed of 250,000 Venetian glass pieces. Goldman commissioned the wall-length work, which features an array of flowers: peonies, daffodils, roses. The English garden scene both

“If you don’t reach for excellence, you’re bound to fail, and if you do reach for excellence, if you’re lucky, you might get to good. It’s all in the details, and everybody feels it.” — T H E A G O L D M A N , T H E A’ S

Hence, Goldman remains hypersensitive to the diner’s experience, greeting customers by name and constantly scanning the room. Is the room temperature too cold or too hot? Is the music too loud? Is the food arriving on time? Goldman notices before customers do. She even deejays through lunch, playing appropriate songs for the moment and adjusting volume according to clientele. After all, she says, you don’t want Eric Clapton blasting during serious meetings, or soothing Miles Davis lulling people to sleep during birthday celebrations.

evokes Goldman’s London upbringing and interrupts urban gloom with unabashed beauty. “If the working people of Miami are going to take time for lunch—not a common pastime here—we’d better make this a very rich experience,” Goldman notes. “Part of that is being in transporting surroundings, and only something very beautiful can do that. It lies in stark contrast to our concrete, urban-core environment.” Customers have registered the effect: Their jaws drop. They pop in for solo lunches at the bar to gaze at the

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mosaic and feel their stress melt away, then recruit friends and family to snap pics in front of the sprawling piece. Goldman even shops the market for fresh flowers that mirror the mural, then personally arranges them around the restaurant to magnify the sensory indulgence. Of course, this intense attention to detail has won Thea’s numerous awards and rave reviews, placed the restaurant on a slew of “best of ” lists, and even landed Goldman an appearance on the Cooking Channel’s Pizza Masters. But she’s most proud of her team’s dedication and efforts toward excellence, helmed by chef Diego Flores. “I’m also so proud of the reach we have,” Goldman adds. “I take it very seriously that young people in their first jobs or hard-working, hourly-wage people bring me their money. I never want to let them down. We have ladies who lunch from Palm Beach in the same room with construction workers, and they all feel comfortable. They all feel it’s their place. And it is.” Tracy Morin is PMQ’s senior copy editor.

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ANDREW MILNE

After opening in 2012, Goldman ignited curiosity and encouraged wordof-mouth by personally toting samples to working-class locals in Miami’s urban core.

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Follow these expert tips to heat up your beer sales in cold-weather months and beyond. By Tracy Morin

hink of them as liquid comfort food: Winter beers, with their “meatier” flavor profiles, warm the bones while standing up to the richer fare that customers crave in the colder months. And though the sweltering days of summer have come and gone, your customers still seek seasonal brews to ignite their pizza loving palates. “Winter beer styles typically create a sense of warmth, with substantial body and mouthfeel—something a bit bigger, with more depth,” explains Mike Ritzer, founder and head brewer at Resonate Brewery + Pizzeria in Bellevue, Washington. “A great winter beer is one that has more body, some malt sweetness and usually a spicy note that reminds you of the season, regardless of color—and these types also pair well with the richer foods we tend to enjoy at this time.”

RESONATE BREWERY + PIZZERIA

STAYING IN STYLE Though customers love variety year-round, winter has always been associated with darker beers. Neil Sharp, general manager of Innis & Gunn, based in Edinburgh, Scotland, points to history and tradition: Brewing was historically a fall and winter activity, when new barley was harvested and farm workers had less field work to do. “Cold weather made it possible to store beers for longer, especially high-alcohol beers, like

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RESONATE BREWERY + PIZZERIA

“Stronger beers, like imperial stouts, can easily overpower many main dishes, but they go down well with chocolate and sweet desserts.” — N E I L S H A R P, I N N I S & G U N N

Keeping Your Cool Beer style dictates the appropriate serving temperature, says Mike Ritzer, founder and head brewer at Resonate Brewery + Pizzeria in Bellevue, Washington. “Bigger, maltier styles typically display their character best as they get above the 50°F range, but an IIPA is going to shine closer to 45°F, while a porter will lie in between.” Adam Schulte, sales manager at Artisanal Imports in Chicago, recommends serving just out of the fridge, with a five-minute “warming period.” Try winter ales at 45° to 50°F, with lagers served slightly cooler (between 40° and 45°F); as the beers warm, they become more flavorful and complex.

stouts,” Sharp says. “The advent of refrigeration enabled brewers to offer lagers in the warm months and throughout the year, but seasonal tastes persisted.” Hence, he adds, winter beers boast a full, maltier mouthfeel and are often called winter warmers—stouts, porters and barrelaged beers designed for drinking by the fireplace. Luckily, there’s no shortage of winter-friendly beers on tap. Ritzer shares some of his favorites: Go dark—Try a spin on a dark beer with a toasted coconut porter. This robust porter (with roasted, chocolate and caramel notes) receives a boost from Madagascar vanilla beans, cacao nibs and freshly toasted coconut. Customers love the rich flavor and will appreciate the notes that remind them of summer— the best of both worlds. Double your pleasure—Die-hard hop-heads find seasonal satisfaction with a double IPA (also called IIPA, or Imperial IPA) that focuses on hop varieties 44

with pronounced pine character. With their higher alcohol content, bigger malt profile and massive hop additions, IIPAs with dank, piney aromas and flavors create a sense of warmth. ’Tis the season for saisons—Saisons are now wildly popular in fall and winter. This farmhouse style was originally created to be refreshing, with low alcohol content, helping sustain farm workers during summer months. But saison now includes many substyles, all very dry but some with deceptively higher alcohol content, plus an appropriate spicy character and complex flavor profile. For further inspiration, look locally. Dallas-based Fireside Pies offers four rotating drafts at each of its four locations, with at least two seasonal (and often local) selections on tap at all times. “Texas beers have done very well for us, such as Shiner Holiday Cheer,” says Kurtis Schart, director of operations. “People anticipate it and are immediately excited when they see it in the restaurant. We also like Rahr & Sons Winter Warmer, from Fort Worth, and Saint Arnold’s Christmas Ale, from Houston.” Adam Schulte, sales manager at Artisanal Imports in Chicago, likes to mine beer’s centuries-old roots. Stronger, full-bodied Belgian beers and Trappist ales (with 8% and higher alcohol by volume) provide some warmth in chilly weather, he notes, and they’re consumed more slowly, perfect for winter drinking. Try Pauwel Kwak, La Trappe Quadrupel and St. Feuillien Brune, for example. For lighter options, he suggests, look to German lagers with clean taste but full, malty flavors; schwarzbier, bockbier, doppelbock and märzen are drinkable but loaded with taste. “Rich and savory flavors of baked bread, roasted

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ARTISANAL IMPORT

Consider the Glass Glassware is more important to beer buffs than you may realize, so choose yours carefully. “For a double IPA, a tulip-shaped glass will help trap and concentrate the hop aromas and also helps maintain a gorgeous head on the beer. Remember, we drink with our eyes as well,” says Mike Ritzer, founder and head brewer at Resonate Brewery + Pizzeria in Bellevue, Washington. “Having just a few different glassware options should allow you to adequately serve almost all beer styles and will elevate the experience.” INNIS & GUNN

coffee, chocolate, dark fruits and many more can all be found in beer,” Schulte says. “It may remind the drinker of the smells of home and comfort, which we all seek in the middle of a cold winter.”

Glassware can also offer pragmatic solutions for small-scale pizzerias. At Dallas-based Fireside Pies, the draft system doesn’t allow for different temperature pours, so using stemmed goblets lets the beer warm up a bit after serving, while limiting portion size to 8 or 10 ounces. “You don’t want to serve a 16-ounce pint of an 8.5% ABV beer,” says Kurtis Schart, Fireside’s director of operations. “It’s more responsible to serve smaller sizes, plus there is only so much the palate can take.”

PAIRING AND PROMOTING Winter beers easily play off the flavors of existing menu items. As a general rule, they stand up to bold, spicy notes or the rich desserts customers crave around the holidays. “Beer and pizza are based on similar ingredients (yeast, water and flour/grain), so they make for great pairing opportunities, but I focus on strength and harmony,” Ritzer says. “When pairing winter beers with food, try to match the richness and flavor of the beer.” Sharp notes that dark beers like porters and stouts go well with intense flavors, such as roasted or smoked food and barbecued meats. “Stronger beers, like imperial stouts, can easily overpower many main dishes, but they go down well with chocolate and sweet desserts,” he says. Ultimately, Sharp believes, pizzerias should treat the beer list like the wine list, offering a choice of styles and flavors, while waitstaff should be educated on what beers and dishes pair well.

Schulte agrees that spicy meats like sausage and pepperoni can be balanced by rich, robust ales and lagers, while a pizza with red sauce and hearty cheeses may call for a darker, drier beer, such as a Trappist or abbey ale, or a dark lager. Lighter pizzas with chicken, less cheese or white sauces may require something less intense, such as a Belgian tripel. “Or take it up a notch by pairing a bold supreme pizza with a sharp Belgian sour ale,” Schulte suggests. “It will slice right through the heaviness.” Ritzer adds that an IIPA pairs with meat-heavy pizzas (think sausage, pepperoni and salami); its body and flavor complements the pizza and cleanses the palate with a dry, clean finish. Porters or stouts provide greater pairing options, so you’ll want to play off their sweeter notes or roasted flavors. “These can pair great with a barbecue chicken or even a bacon-and-clam pie,” Ritzer says. “Baltic porter,

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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FIRESIDE PIES

“Marketing has become more sleight of hand. We’re constantly trying to find new content providers for our social media and people to co-market with, and local breweries are ideal for that.” — K U RT I S S C H A RT, F I R E S I D E P I E S

a sub-style, offers even more complexity, with notes of molasses and toffee, plus a higher ABV. These may overwhelm many main dishes but are a great choice for pairing with rich desserts.” Meanwhile, at Fireside, housemade sausages with robust and spicy flavors pair well with winter beers, but a local toffee porter is the star of the show for one popular dessert, an “adult float”: scoops of local vanilla bean ice cream doused in the beer. “The toffee porter has coffee notes for an after-dinner drink flavor, while the ice cream adds creamy texture,” Schart explains. “It’s fun and really easy to execute in those busy weeks around the holidays—little labor and no extra space needed during high-volume times.” SLEIGHT OF HAND Once you’ve poured and paired, market your winter beer selection! Schulte recommends engaging customers by pairing a weekly pizza with a specific beer. Educate your customers about why the pairing works, but let them explore their own palates. You can also host a contest in which the winning customer gets to choose his favorite 48

beer from your menu and suggest a pizza of his own creation, then feature that pizza-and-beer pairing for a limited time. In-house, Fireside highlights seasonal selections on handwritten chalkboards and pairs up with local breweries for pint nights, letting attendees keep the glassware. Beer dinners pair four-course meals with brews, encouraging interaction among fans while giving extra exposure to both brewery and pizzeria. Around the holidays, when customers are apt to give back, these events may also benefit charities. “Marketing has become more sleight of hand,” Schart says. “We’re constantly trying to find new content providers for our social media and people to co-market with us, and local breweries are ideal for that.” And one final suggestion from Ritzer: Stay ahead of the curve. Winter beers start coming out in August (some even earlier), and by early January, many beer lovers are already looking toward spring. Plan in advance for your latest seasonal selections! Tracy Morin is PMQ’s senior copy editor.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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CONGRATULATIONS to Ryan LaRose on his 1st Place win at the U.S. Pizza Team Culinary Qualifier!

LaRose, co-owner of Columbus-based Leone’s Pizza, beat out four other chefs at the 2016 Sofo Foods Summit September 18, earning a trip to Parma, Italy, in 2017, to compete with the USPT at the World Pizza Championship.

wired up/fired up A huge thank you goes out to these leading point-of-service and online ordering companies, who offered marketing solutions to “fire up and wire up” restaurant and pizzeria operators.

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Soupy Hearty, comforting soups are a no-brainer for the upcoming cold-weather months. They’re also an easy way to boost your pizzeria’s profits.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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y Sales Looking for an easy menu addition that requires little extra labor and keeps food costs low? Try offering a soup of the day! By Tracy Morin

hen the weather cools and customers are looking to warm their bones, a hearty, comforting soup fits the bill like nothing else. According to foodservice giant Sysco, soup has surpassed salad as the leading appetizer in limited-service restaurants; served before a meal or as a side dish or entrée, about 60% of customers order soup at least occasionally during restaurant visits. The company also reports adding soup to the menu can boost check averages by up to 15%, while soups can boast a 60% profit margin. Even better, the category is expected to grow 5% or more in the coming years. Entire empires have been built around this humble category: Remember Seinfeld’s Soup Nazi screaming, “No soup for you”? His inspiration was borne of legendary New York City soup guru Al Yeganeh, whose company is still going strong. “Customer satisfaction and repeat sales are key, but it takes a lot of trial and error to create the right recipes that your customers will love and crave again,” explains Seb Rametta, founder of The Original SoupMan, based in Staten Island, New York. “With the patience, love and culinary skills

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Served with warm bread or paired with a slice or two, soups are an ideal component for lunchtime combos.

of Al Yeganeh at our original store, customers have been lining up since 1984 to enjoy a bowl of our soups, which were voted best of New York and Zagat-rated thanks to slow-cooking in small-batch kettles.” Best of all, whether you whip up recipes from scratch or purchase premade varieties, soups are also a natural addition to the pizzeria menu.

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Giusep Premi pi's Qualitum y!

According to Statista, a recent survey revealed that U.S. consumers are most concerned about price when they purchase a soup. But the second most important product attribute was natural ingredients, and 40% indicated they are more likely to purchase or willing to pay more for a soup if it’s labeled as “premium.” Label your soups accordingly to cash in on these customer demands, and watch your soup sales soar!

FAVORITE FLAVORS Like any menu item, soups have evolved with changing consumer tastes, but many flavors have stood the test of time. Rametta’s company regularly makes more than 50 soups, including lobster bisque, jambalaya, crab corn chowder, mulligatawny, chicken vegetable, eggplant Par- absolutely cheaper to prepare them from scratch. We migiana, butternut squash and mushroom barley. For might make tomato-basil soup, with fresh San Marzano pizzerias, he recommends standbys like minestrone, Ital- tomatoes, vinegar, sugar, basil and cream, and get a really ian wedding, pasta fagioli, lentil soup or great food cost percentage from that, Corporate chef Jon Pixler creates chicken noodle. winning soup varieties from scratch, or we might make a seafood gumbo, working in-season to keep costs down. At Sal & Mookie’s New York Pizza & which has a higher food cost. So Ice Cream Joint in Jackson, Mississippi, we try to mix it up.” Both demand soups of the day are created from scratch, and seasonality also factor in when part of the company’s commitment adding a soup of the day to the menu, to wholesome, handcrafted fare. “We Pixler notes. Working with in-season always use the freshest ingredients we produce that’s available in abundance can find,” says Jon Pixler, corporate chef helps keep costs down. for Mangia Bene, the three-restaurant You can also look to world flavors operation that owns Sal & Mookie’s. to inspire your soup selection. Con“That’s our philosophy, and we find it’s sumers are looking for ethnic-inspired 52

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“We keep it classic. Whatever is in the soup, we garnish with those ingredients. Every cup of soup has a garnish, because customers eat with their eyes first.” —JON PIXLER, MANGIA BENE

options: Thai and Chinese are popular favorites, with Latin and Indian flavors gaining ground. Pixler rotates recipes for his batched soups—including customer favorites the company repeatedly returns to—and finds that tomato-basil, beer-and-cheese (incorporating Fat Tire amber ale and smoked Gouda), bean with spicy Italian sausage, roasted pepper Florentine, and black bean are popular varieties.

Some customers, in fact, may find that soup not only makes the meal—it is the meal. “We make the best seafood soups—Lobster Bisque, Crab Corn Chowder, Shrimp Bisque and Jambalaya—and everything is unique, hearty, and rich, so they’re meals unto themselves,” Rametta notes. “Lobster Bisque is by far our bestseller. Generally, today’s consumers want clean labels with ingredients that are good for you and soups that deliver bold flavor with unique spices. It’s also important that your customers trust that you actually put the ingredients you promise in the soup, like real lobster in a bisque.” THE SCIENCE OF SELLING When marketing your soups, think outside the bowl. Sysco reports that soup flights— i.e., serving a variety of soups together in small samplings—are a newer trend and gaining traction. “A recent survey showed that more

Premade With a Homestyle Touch

Premade soups offer consistency, save on labor costs and minimize waste. If you’re purchasing premade soups, look for high-quality spices and ingredients. You can even use premade varieties as a base, adding extras to amp up eye and flavor appeal while providing a homemade touch. Sysco recommends the following add-ons to give premade varieties your own special spin:

Starter Soup

Additional Ingredients

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Soup Creation

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Wisconsin Cheese

Cooked elbow macaroni + canned crushed tomatoes

Pretzels

Wisconsin Cheese, Macaroni and Tomato Soup

New England Clam Chowder

Frozen corn kernels + diced fresh bell peppers + crispcooked and chopped bacon

Garlic croutons

Bistro Corn and Clam Chowder

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Classic Combos

Popular dishes like jambalaya can inspire a plethora of soup ideas for operators, while offering customers familiar flavor profiles.

customers would order soup if the selection was better,” the company reports. “Consumers also love unique presentation styles, so get creative with the type of containers you use to command a higher price point. Try serving three 2-ounce portions of soup in a flight instead of one 6-ounce bowl to gain incremental profits.” The Sal & Mookie’s website promotes its daily specials, while signage outside the entrance promotes soups and slices of the day for lunch patrons. Meanwhile, an app for online ordering lists the soup of the day for real-time info at the touch of a button. “We sell more soup at lunch, because we do a lot of sandwiches and slices with a side at this time,” Pixler says. “Soup sales are stronger from early fall to late spring. But during the summer, when it’s hot out, we’ll do cold soups as well—gazpacho or shrimp and cucumber, for example.” And because everything is made from scratch, he finds customers are willing to pay more. Don’t forget to spread the word on social media: Post drool-worthy pictures of your soups on Facebook or Instagram to summon customers for simmering goodness when the weather turns chilly. When shooting photos, try using

“Today’s consumers want clean labels with ingredients that are good for you and soups that deliver bold flavor with unique spices.” — S E B R A M E T TA , THE ORIGINAL SOUPMAN 56

Don’t forget to offer easy combos for your customers— they’re perfect for the lunch crowd. Bundle up a soup with a slice, sandwich or salad for a complete meal that’s served pronto. “A soup and sandwich is classic, and soup with a slice of pizza is a natural,” says Seb Rametta, founder of The Original SoupMan, based in Staten Island, New York. “Combos make great meals, and the customer enjoys more variety, while soup has a healthy halo as a good-for-you food. Try serving Italian wedding, tomato basil, chicken noodle, chicken gumbo, or any seafood soup in 8-ounce cups or bowls with a half sandwich or slice of pizza. We’d also suggest soup as a perfect add-on to two slices and a soda!”

a clean, unfussy background (white bowls, for example) and adding color and texture with fresh garnishes. And make sure they’re also served to look their best in-house. “We keep it classic. Whatever is in the soup, we garnish with those ingredients,” Pixler says. “Every cup of soup has a garnish, because customers eat with their eyes first.” That attention to detail and smart promoting are paying off; in winter, staff at Sal & Mookie’s can sell through a five-gallon batch of soup in just a couple of days. Finally, Sysco adds that waitstaff can be crucial for selling more soups. Make sure servers mention the soup of the day and offer a small sample or taster to every customer. Train your waitstaff to ask customers if they would like to start off with a bowl of soup, and teach them to describe the varieties available, using key sensory phrases like salty, sweet, smooth, etc. Finally, ensure the bowl is free of drips for a flawless presentation. With top-notch recipes and a multipronged approach to soup selling, you can count on impressive liquid profits! Tracy Morin is PMQ’s senior copy editor.

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Stepsto

Catering SUCCESS

Focus on building relationships with local businesses to increase your catering profits. By Liz Barrett

f you’ve been considering adding or ramping up corporate catering at your pizzeria, know that catering to businesses is—and should be—different than catering to individuals. Delivering 10 pizzas and a tray of spaghetti for Suzy’s birthday party is usually an easier undertaking than creating 100 custom box lunches for high-level executives with a list of contacts that can make or break you. OK, it’s not always that dramatic, but corporate menus and planning can certainly be more complicated. But it’s worth the extra work; catering to local businesses can improve your sales during slow periods and create networking opportunities that drive traffic and spur future growth. To get started, you should have at least one staff member whose sole focus is to pursue corporate clients, process their catering orders and follow up with them afterward. You can succeed without a dedicated catering team, but it will be much harder. For more tips, we talked to pizzeria owners who already successfully cater to local businesses.

CHOOSE A SPECIFIC TARGET Just as you’d set a delivery radius for your pizzeria, you also need to map out local businesses that need catering. Think about all of the weekly meetings, corporate lunches, holiday celebrations and birthday parties that are happening in your area. Employees at businesses around you are ordering food from somewhere—why not from you? “We target offices in a two-mile radius around our stores,” says Anthony Russo, founder/CEO and head chef at Houston-based Russo’s Restaurants, which has been offering catering to businesses since 1996. Wauwatosa, Wisconsin-based Pizzeria Piccola began offering catering 10 years ago at its customers’ request, according to general manager Irene Lannoye. “There was, and still is, opportunity to build catering; the number of businesses increased here with the addition of a research center/hospital and the Highway 100 corridor,” she says. Like Lannoye, you should keep an eye out for new local developments.

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A strong catering program can expand your reach into the corporate sector.

Catering Quick Tips When creating your menu, include head counts on all items (feeds 4-6, feeds 8-10, etc.) Keep in mind various dietary restrictions and offer a section with vegetarian and gluten-free items Offer a discount for extra-large orders (10% off for orders over $500, more than 10 pizzas, etc.) Note the hours for catering pickup and delivery on your website (and if advance notice or a fee is required for orders/ delivery) Post a list of event ideas to remind businesses why they need to order (meetings, parties, holidays, brainstorming sessions, etc.) Send handwritten thank-you cards after an event, and share testimonials on your site for others to see Offer amazing referral rewards (free office pizza party) when a happy catering customer refers a new client who spends a certain amount

MAKE A PERSONAL CONNECTION Businesses in your area, especially new businesses, receive dozens of phone calls and emails every week from people trying to sell them something. The only way you’re going to stand out is if you meet the decision makers face-to-face. “We personally visit the office, drop off pizza coupons, and ask to speak with the administration,” says Russo. “Usually the admin plans for their lunch, so we offer free food to each admin to get us started in catering.” Lannoye takes a similar approach for Pizzeria Piccola. “We reach out via email, phone and personal visits to businesses in the Wauwatosa area, usually those with a need for corporate catering for lunches or holiday dinners,” she says.

After you’ve made that initial visit, don’t neglect the follow-up. Your team may get excited about visiting 20 local businesses and dropping off pizza, menus and coupons, but if there’s no follow-up, there’s a good chance you may never hear from any of those businesses again.

OFFER A CORPORATE MENU Think about what business owners want and need from a catering company. Peruse other corporate catering menus and ask local businesses what they’d like to see from you. Popular items often include deli trays, box lunches and salad platters. “We offer more than just pizza,” Russo says. “We offer great fresh-made meals, pasta, and salad trays. Our menu is designed for any event, and our average food cost is 20%.” Pizzeria Piccola has a fairly extensive catering menu, featuring pasta dishes such as Penne alla Bolognese ($30 for a half order, $50 for a full order) and eight specialty pizzas, including the Four Cheese for $8.75, the Spicy Pepperoni for $9.25 and the Chicken Sausage for $8.75.

ACCOMMODATE SPECIAL REQUESTS Beyond offering a basic corporate catering menu, which should be available (and kept up to date) online, be open to special requests from business owners. “We can customize and mix and match based on certain events,” Lannoye says. Also note on your menu whether you can accommodate special diets (vegetarian/vegan, gluten-free, etc.). Listening carefully to clients’ needs and accommodating them will ensure that your pizzeria will remain top of mind the next time they plan an event. “We listen to our customer and custom-make Italian entrees,” Russo says. “For example, they may want fettuccini Alfredo with grilled shrimp or grilled chicken. It all depends on their budget.”

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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WOODSTOCK’S PIZZA

Catering corporate parties and functions can be a great way to get your brand in front of potential movers and shakers.

“We reach out via email, phone and personal visits to businesses, usually those with a need for corporate catering for lunches or holiday dinners.” — I R E N E L A N N OY E , G E N E R A L M A N AG E R , P I Z Z E R I A P I C C O L A

PROMOTE YOUR SERVICES While your catering team is out visiting businesses and following up with phone calls, make sure everyone else knows that you offering catering by posting it everywhere your customers look. “In addition to visiting the offices around our stores, we have table tents in our restaurants, digital menu boards, box toppers and reminders on our website that push catering,” says Russo. Or offer a first-timer discount year-round: Lannoye notes that, depending on the customer and size of the event, first-time customers can receive 10% off the bill as an incentive to order. It also helps to promote your catering option around the holidays and angle for office party business, especially in December. Don’t forget to remind your social media followers that you offer catering services as well. Create graphics for Facebook, Twitter and Instagram that highlight your catering menu and post them at various times as the holiday season begins to kick into gear. 62

REWARD CATERING If you have a loyalty reward program, promote the fact that it’s tied into your catering program. “Our guest loyalty program is a great way for businesses to earn points for catering orders,” says Lannoye. “Guests can earn two points for every dollar spent, and for every 250 points accumulated, they earn $25 in reward dollars. That translates to 10% back on all food and beverage purchases when dining, hosting a private function or attending a special event at participating locations.” Remember that many of your existing customers may already work in businesses that fall into your target zone. Start small by promoting within your four walls, and you may discover a new revenue stream from corporate catering more quickly than you think. Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of History.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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

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Helping Hand Heroes

When America’s veterans return from war, the pizza industry stands ready with business opportunities and give-back efforts to ease the transition. By Andy Knef

he pizza industry has long supported veterans’ causes, with megachains like Little Caesars and Papa John’s and smaller companies like Big Mama’s & Papa’s Pizzeria offering franchising opportunities tailored for former servicemen and servicewomen. Everyday food discounts for customers with military IDs abound in pizzerias around the country. California Pizza Kitchen last year even served up a Veterans Day menu with pies, salads and pastas. In honor of this year’s Veterans Day, November 11, we talked to several operators and chain executives to explore how the pizza industry serves those who serve us all. THE RIGHT TROOPS Marco’s Pizza has an unclassified message for America’s defenders: If you’re active-duty military, the company wants to work with you. Although the Toledo, Ohio-based, 734-unit pizza powerhouse has a history of supporting veterans, the company has ramped up vet recruitment in recent years. They placed those battle plans into the combat-tested hands of retired Army Lt. Col. Scott Quagliata, who assumed his new post as Marco’s vice president of veteran’s programs and recruiting this summer.

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FIRO FIRE KISSED PIZZA

PIZZA4PATRIOTS

Pizzas4Patriots has been shipping pies to servicemen and servicewomen overseas since 2008. Meanwhile, some military families from Fort Sill eat at Firo Fire Kissed Pizza in Lawton, Oklahoma, three or four times a week, says the pizzeria’s chief of operations.

Quagliata, who served as an artillery officer in Iraq before retiring in 2009, leads Marco’s push to transition active-duty troops to Marco’s management pipeline. “Our veterans make great franchisees because they understand and adhere to operational standards,” says Quagliata, who was introduced to Marco’s management program through a former Army colleague and current Marco’s franchisee. “There is a direct correlation between success in the military and success in business.” Rated by Entrepreneur magazine as a Top Franchise for Veterans, Marco’s offers vets a $5,000 discount on its initial franchise licensing fee. Its new military employment recruitment efforts roll out this fall in the Southeast, initially focusing on Army posts in Columbia, South Carolina (Fort Jackson); Savannah, Georgia (Fort Stewart); and Columbus, Georgia (Fort Benning). The objective is to recruit and screen military veterans, who will rise through the ranks and become Marco’s franchisees. Quagliata is partnering with existing Army- and Marine-operated transition programs, but he’s looking to build relationships with all of the military services nationwide. “We hope to have our Southeastern Army

initiative approved and in place by Veteran’s Day,” he says. “We’ll work with these installations to identify active-duty soldiers with the career skills that are a good fit. We’ll enter them into a 12-week training program at one of our nearby stores and, after training, they’ll move to a location where Marco’s has a franchise need. Within a couple of months of separating from the military, they will have a job as a general manager. Ultimately, we hope to expand this effort into a robust and massive military transition partnership.” Quagliata expects agreements with 10 military installations by the end of 2017. ON THE HOMEFRONT With the removal of U.S. combat forces from Iraq and Afghanistan, the nonprofit military support outfit Pizza4Patriots has shifted its pizza delivery target from overseas battlefields to VA hospitals and first responders. Founded by retired U.S. Air Force Master Sgt. Mark Evans and his son Kent, the organization first made news in 2008 when it organized the July 4 delivery of 2,000 Chicago deep-dish pies from the Windy City to the smoldering Iraqi desert and fed 1,300 pizza-starved combat troops.

— M A R K E VA N S , P I Z Z A 4 PAT R I OT S 66

PIZZA4PATRIOTS

“Our goal for Veteran’s Day 2016 is to have pizza parties at VA hospitals in every state. They served us—now it’s time to serve them.”

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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— A L RYA N , F I RO F I R E K I S S E D P I Z Z A

With the help of pizzerias like Uno’s, Lou Malnati’s and Gino’s East and shipping company DHL, 2,000 fresh pies were airlifted on dry ice to Camp Victory, the former palace of deposed dictator Sadam Hussein. Since then, Pizza4Patriots, working with longtime pizzeria partner Rich’s Pizza, has boosted those numbers to 165,000 pizzas feeding 675,000 deployed troops. This year’s priority: serve stateside troops battling declining health and loneliness. “Our goal for Veteran’s Day 2016 is to have pizza parties at VA hospitals in every state,” Mark Evans says. “They served us—now it’s time to serve them.” There are 132 VA medical centers and 1,400 VA facilities around the country, and the average facility needs only 20 pizzas to serve its patients, he adds. At an average $5 per pizza, that’s only $100 to host a pizza party for an entire facility of deserving veterans. (Find out how to contribute at sgtpizza.org.) Another new Pizza4Patriots focus is its First Responders Initiative. In early September, the nonprofit funded and staged a pizza party for hundreds of disaster relief volunteers supporting the people of Baton Rouge, Louisiana, after floodwaters ravaged the area. Future plans, adds Evans, include spreading pizza love to firefighters, police and other emergency responders. SOLDIER SOLIDARITY When it comes to providing military support on a daily basis, stepping up is part of the business plan for Firo Fire Kissed Pizza in the bustling Army town of Lawton, Oklahoma. Serving the community that hosts Fort Sill, the largest artillery training base in the world, Firo’s, which opened in October 2014, features Tuscan-style pizza. And owner Matt Jones has made soldier solidarity a mission imperative for Firo’s. “We’re highly involved in the Lawton community,” says Al Ryan, Firo’s chief of operations. “Fort Sill is a big 68

base, with 53,000 military, civilian and family members. Every week, they have a graduation ceremony, which attracts visitors from all over the country. When visiting families come in, they enjoy our high-quality ingredients and homemade dough and bring that experience home with them. That gives us a leg up as we implement our long-range plan to expand to new locations, likely in more military communities.” Firo’s dedicates a portion of its sales every third Monday to Operation Home Front, a nonprofit that

PIZZA 4 PATRIOTS

FIRO FIRE KISSED PIZZA

“[Catering to visiting military families] gives us a leg up as we implement our long-range plan to expand to new locations, likely in more military communities.”

Pizza4Patriots has fed 165,000 pizzas to 675,000 deployed troops, according to its founder, Mark Evans.

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distributes funds and support to military families with emerging needs, including food, housing, utility bills and child care. “Our goal is to give back to military families,” Ryan says, adding that some military families eat at Firo’s three or four times weekly. “Every day, we discount our pizzas 5% for active duty and retired military members. Plus, we challenge our staff to volunteer for community events like Lawton’s annual Armed Forces Parade. Our management also meets once a month with the Lawton Chamber of Commerce to help bridge job development and economic partnership with business and the military.” From the battlefield to VA hospitals, this Veteran’s Day reminds us all that our GIs deserve a slice of appreciation from a grateful nation.

PIZZA4PATRIOTS

Pizza4Patriots made headlines when it delivered 2,000 Chicagostyle deep-dish pies to soldiers in the Iraqi desert in 2008.

Andy Knef is PMQ’s associate editor.

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William â&#x20AC;&#x153;Billyâ&#x20AC;? Manzo went from selling cigars to running a wholesale dough business to operating Federal Hill Pizza in Warren, Rhode Island.

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Chillin Billy Manzo w

From underground menus to free silverware, PMQ publisher Steve Green shares 10 things he learned from William “Billy” Manzo at Federal Hill Pizza. Words and pictures by Steve Green

former tobacconist and brewer turned dough wholesaler and pizzaiolo, William “Billy” Manzo Jr. knows his way around human taste buds. And the popularity of Federal Hill Pizza in Warren, Rhode Island, reflects his decades of experience studying flavor profiles, artisanal techniques, and the science and art of dough making. I paid a visit to Federal Hill recently, striking another item off the PMQ Bucket List. Manzo gave me full access to the restaurant, shared his stories and strategies, plied me with amazing food, and even gave me a tour of his next shop, located in an old movie theater in Providence. Here are the 10 most interesting things I learned during my visit with Billy:

How to score free silverware. When restaurant staffers toss dirty linens in the laundry bin, silverware often gets thrown into the mix. That gave Manzo an idea. “I went to my linen company and said, ‘So where do you keep all of your silverware?’” he says. “They looked at me like, ‘How did you know that?’ They brought me to a room filled with about 700 pounds of forks, knives and silverware. I took as much as I could carry out to my car. Now, every year, I go back to my linen guy and never have to pay for knives, forks and spoons. Otherwise, he’d just scrap it, so I’m doing him a favor.”

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William “Billy” Manzo says he saves an average of $426 a month using electricity instead of gas at Federal Hill Pizza. Manzo also touts the importance of having a solid culinary foundation and “selling memories” by creating a pizza shop with a “lived-in” look.

Electric ovens save money. Manzo believes electric ovens are more cost-effective and energyefficient than gas ovens. “I’ve saved an average of $426 a month by switching from gas to electric,” he says. “Electricity is safer. It’s contained, and it’s a cleaner burn. It’s also easier to clean and saves me several hours of cleaning work on the weekends. That adds up. Everyone should take the time to compare the costs of running gas versus electric.”

“I’ve saved an average of $426 a month by switching from gas to electric.” — W I L L I A M M A N Z O, FEDERAL HILL PIZZA

A “lived-in look” beats shiny and new. Although Federal Hill Pizza opened relatively recently, in 2005, it has the cozy look and feel of a much older place. “I grew up in the flea market industry,” Manzo says. “My grandfather was the original rag man. I’ve learned that, just because you’ve got half a million dollars to spend doesn’t mean you have to spend all of that money to make your place look really cool. When a chair is worn and beat-up, it has a personality and a history. It has memories. When you have a little nicked-up copper bar, it speaks to you. When you’re outside my pizzeria and

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look at the place, you’re looking at Grandma’s house. It creates those warm memories. If you can put your brand in a position where you’re selling memories, it’s priceless.”

A solid culinary foundation is a must-have. If you’re looking for Neapolitan-style fried squid or Cambodian chicken wings, Federal Hill Pizza is the place for you. Manzo has also experimented with so-called “garbage pizza” in response to customer demand. “My loyal customers were pushing me to try different foods,” he recalls. “I didn’t even like garbage pizza, but it was a learning experience for me. It all comes down to having a strong culinary foundation. It’s about knowing flavors, sweet and sour, savory, salt and pepper, etc. We finally created a white pizza with shredded cheese, added some Frank’s Original Red Hot Sauce, our own rendition of an Asian peanut sauce, a sweet teriyaki, a Thai, then finished it with creamy Pecorino Romano and basil. It was an absolutely amazing product, and we sold a ton of it.”

T w

I F

•

Rethink kids menus. “They normally have horrible food—premade chicken fingers, mac and cheese, filler food just to keep the kids happy,” Manzo says. He prefers to offer smaller versions of a few existing menu items at a lower price point. “Kids really love food, but you have to present it in a way that they will enjoy. They’re very visual, so give them something they will enjoy looking at.” Federal Hill customers rave about Manzo’s rice balls, “but they’re huge. You can’t pick them up. They’re not cool for a kid,” he notes. “So I decided

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MID-AMERICA

restaurant

JANUARY 29-30, 2017 presented by the Ohio Restaurant Association

IT’S ABOUT YOUR SUCCESS

innovation, technology & trends

GREATER COLUMBUS CONVENTION CENTER COLUMBUS, OHIO

The inaugural Mid-America Restaurant Expo, scheduled for Jan. 29-30, 2017, will be a restaurant-centered tradeshow like none other in the Midwest.

IT’S ABOUT INNOVATION FOR NOW AND THE FUTURE • See technology that’s changing restaurants now • Learn about significant and influential restaurant trends • Test labor-saving equipment and powerful POS systems • Experience our innovative and large food truck exhibit with custom seminars

IT’S ABOUT NETWORKING • Meet and mingle • Make connections • Sip and sample

IT’S ABOUT ALL RESTAURANTS • Independents and regional chains wanted • Perfect for start-ups and veteran operators alike

IT’S ABOUT ACTION Attend multimedia demonstrations on five stages

Participate in the new, open-format Pizza Pizzazz competition

TAKE ADVANTAGE OF OUR SPECIAL INTRODUCTORY SHOW RATE OF

before December 1, 2016.

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Experience thought leadership provided by industry innovators

www.midamericarestaurantexpo.com. #MidAmResExpo

#MidAmResExpo

10/11/16 12:17 PM

Regular customers at Federal Hill Pizza know that Manzo offers an “underground menu” with five items that don’t appear on the regular menu.

“If you can put your brand in a position where you’re selling memories, it’s priceless.” — W I L L I A M M A N Z O, F E D E R A L H I L L P I Z Z A

to make them about the size of a golf ball. They’re two ounces, softly deep-fried with risotto, prosciutto and pancetta. The kids order them because they can pick them up and hold them in their hands. We have parents order them the night before, and kids take them to school and eat them cold. Not one kid has ever said he didn’t like them.”

Let your personality shine. Manzo makes novel use of an outside chalkboard to grab the attention of passersby. “We’ve got 150,000 cars a week flying by my place,” he says. “You don’t have to fill your chalkboard with different images to catch their eye. Psychologically, people already expect that when it comes to marketing and advertising. I do the opposite. I’ll put a smiley face or just one word, like ‘politics’ or ‘rain’ with a frown. People will call in or go on Facebook and ask, ‘Why did you use that word?’ Or they come in and say, ‘I had to come in because I saw that smiley face.’ It gets people talking and shows them there is a personality behind the door.”

drink—these little details make customers happy. When I’m in the restaurant, I go around and thank everyone in the dining room for coming in. Many times, I’ll grab my head pizza chef and say, ‘Get a clean apron on and let’s go into the dining room.’ There’s a plethora of information coming from your customers, and when they warm up to you, they will teach you. They’ll give you all of that analytical information. Each person is a dictionary of likes and dislikes.”

Make your customers feel validated. “Being 52, I grew up in the era when owners would walk around the dining room in their suits, shaking hands with customers, knowing everybody by name,” Manzo explains. “I learned in the cigar industry that a hand on the shoulder, a little eye contact, knowing somebody’s 74

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Manzo uses a sidewalk chalkboard to catch the attention of passersby.

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Don’t be afraid to go underground. McDonald’s U.K. last year was so troubled by rumors it had a “secret menu” that the company went on Twitter to bust the myth. But Manzo has a secret menu that’s not so secret. “Consumers who come here all the time know we have a private menu and order off it,” he says. “It’s got five items, including an Italian eggplant egg roll, spicy garbage wings, and a fried meatball with a piece of smoked mozzarella in the middle. When customers find out about the menu, they feel special. They feel cool. And they spread it around on Facebook and other social media and help us create a buzz.”

my formula,” he says. “Pizza is a living organism. If you don’t constantly watch your living organism, you’re losing out. Pizza is the easiest thing to make, but it’s one of the hardest things in the world to perfect.”

Manzo makes it a point to walk from table to table and talk to his customers about their likes and dislikes.

Steve Green is PMQ’s owner and publisher.

Turn down your TVs and turn on closed-captions. Growing up, Manzo knew many people with learning disabilities and other disadvantages. “I just found it natural to lower the volume on our TVs and to always turn on the closed captions. There are many people with hearing problems in this area, and they are so glad I do this. A lot of parents like it, too, because they can use it to help their kids learn to read while they’re in the restaurant. I get a lot of compliments about it. People dig it.”

It’s all about chemistry. Manzo has an analytical mind and loves to experiment, tinker and make new discoveries. He can talk to you about achieving the right pH balance and how various aspects of your water can affect your final product. “I’m constantly adjusting

That perfect bake. Every time.

We are innovating how pizza is made.

November 2016 pmq.com

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SPECIAL SECTION | 2017 PIZZA INDUSTRY BUYERS GUIDE

the

PIZZA pages PMQ’s 2017 Pizza Industry Buyers Guide

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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APPETIZERS

BOX LINERS

Brakebush Brothers, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . brakebush.com Westfield, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-933-2121

Perfect Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .perfectcrust.com Plymouth, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-5343

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

BOXES - PIZZA DELIVERY Green Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . greenboxny.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212-874-0748

ASSOCIATIONS Wisconsin Restaurant Association . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wirestaurant.org Madison, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-589-3211

Star Pizza Box. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . starpizzabox.com Lakeland, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-626-0828

ATM/CREDIT CARD PROCESSING Express ATM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . expressATM.com Hope Mills, NC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-385-5228 BACON Sugar Creek Packing Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sugarcreek.com Washington, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 513-874-4422 BAKING STONES California Pizza Stone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . californiapizzastones.com Santa Rosa, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 707-545-6528 Fibrament-D Baking Stone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bakingstone.com Orland Park, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-478-6032

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

BAR/BEVERAGE EQUIPMENT Frozen Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . frozensolutions.com Calabasas, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-698-1711 Impact Menu Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . foodservicesigns.com Carson City, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-8105

888.400.3455 ext.107 | www.wpackaging.net 2001 East Cooley Drive, Colton, CA 92324 BREAD Cellone Bakery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cellones.com Pittsburgh, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-334-8438 BUSINESS CONSULTING Chef Santo Bruno . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pmq.com/bruno Tampa, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 813-230-8108

Micro Matic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . micromatic.com Northridge, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-327-4159

CARD PROCESSING North American Bancard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .nabancard.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-694-5111

BEVERAGES

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

www.maineroot.com

maine root.

handcrafted beverages www.maineroot.com

& austin texas Maine Root Hancrafted Beverages . . . . . . . . . . . . . . . . . . . . . . . .portland . . . . . .maine . . .maineroot.com Austin, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 512-517-3158

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SPECIAL SECTION | 2017 PIZZA INDUSTRY BUYERS GUIDE CHEESE

Bacio Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .baciocheese.com Denver, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-222-4685 California Milk Advisory Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . realcaliforniamilk.com San Francisco, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 650-871-6455 Dairy Farmers of America. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .dfamilk.com Kansas City, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-DFA-MILK Sorrento . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sorrentocheese.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-206-9945 Toscana Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . toscanacheese.com Secaucus, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-617-1500

Winona Knows Cheese. Get to Know Winona. Natural | Process | Portions | Specialty

Winona Foods, Inc.

Galbani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . galbanicheese.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-522-8254 Gingerbread Dairy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gingerbreadjerseycheese.com Augusta, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 715-286-4007

WinonaFoods.com

920.662.2184

Winona Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .winonafoods.com Green Bay, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 920-662-2184 Wiscon Corp./Caputo Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wisconcorp.com Melrose Park, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 708-450-0469 CHEESE SHAKERS

Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .grandecheese.com Brownsville, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-847-2633 Lactalis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lactalisculinary.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-LACTALIS Leprino Foods Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . leprinofoods.com Denver, CO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-537-7466

CustomCheeseShakers.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .customcheeseshakers.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 844-424-5646 CHICKEN La Nova Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .lanova.com Buffalo, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-652-6682

Lisanti/LFI, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lfiincorporated.com Fairfield, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 973-882-0550

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

Todarini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . todarinifoods.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-279-6977

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

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

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RediHeat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rediheat.com Cleveland, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-556-2024 Ultimate Pizza & Hot Food Bag. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . incrediblebag.com 95 Golden Valley, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-254-9453 Price $23

PMQ

Ofer

DESSERTS Tyson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tysonfoodservice.com Springdale, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-248-9766 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

LOVE YOUR CUSTOMERS; BRING THE AUTHENTIC TASTE OF ITALY TO YOUR RESTAURANT 1 844 GELARTO

INQUIRIES@GELARTO.COM

WWW.GELARTO.COM

IF YOU WANT IT, WE WILL GET IT TO YOU! DISTRIBUTER INQUIRIES WELCOME.

Lotus Bakery - Biscoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .biscoff.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-422-2924

CRUSTS - PAR-BAKED/PREBAKED/FROZEN AK Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . akcrust.com Green Bay, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 920-662-0304 DeIorio’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .deiorios.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612 Giuseppe’s Pizza, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . giuseppespizza.com Willowick, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 440-944-9300

Be Inspired. Be Creative. Be Original. Nutella®, mixed strawberries, bananas and hazelnuts served on a baked pizza crust is a combination you're sure to love! This recipe is a perfect addition to your menu as either a breakfast or dessert pizza.

Italcrust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . italcrust.com Belmont, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 617-484-8212 Tyson Bonici . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bonici.com Springdale, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-248-9766 For more exciting recipes and tips about Nutella®, visit www.ferrerofoodservice.com or call (800) 408-1505 for more information.

DECOR Infrared Dynamics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . infradyne.com Yorba Linda, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-317-5255

Nutella (Ferrero) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ferrerofoodservice.com Glendale, AZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-408-1505

Infratech. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . infratechusa.com Gardena, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-421-9455

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

Vinyl Repair Master . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vinylrepairmaster.com West Palm Beach, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 561-981-6200

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

DELIVERY (HOT) BAGS Bag Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzajacket.com Yorkville, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-224-8646

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

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

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

Delivery Bags Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . deliverybagsdepot.com Saint Charles, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 630-802-5179

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

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

LFI, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lfiincorporated.com Fairfield, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 973-882-0550

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

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

Presto Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . prestofoods.com Hebron, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-589-7004 Prestige Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . meattrader@msn.com St. Louis, MO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-429-9696 Smithfield Foodservice/Food Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . .smithfieldfoods.com Smithfield, VA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-276-6158

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SPECIAL SECTION | 2017 PIZZA INDUSTRY BUYERS GUIDE SOFO Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sofofoods.com Toledo, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-447-4211

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

Sysco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sysco.com Houston, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281-584-1390 DOOR HANGERS Best Choice Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bcms.us Taylor, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-0990 Global Media Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . globalmediagroup.us Bismarck, ND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-380-0668 NoteAds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .noteads.com Lacey, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-309-7502 DOUGH - FROZEN AK Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . akcrust.com Green Bay, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 920-662-0304 Cassano’s Fresh Frozen Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cassanos.com Kettering, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 937-294-8400 Custom Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . customfoodsinc.com De Soto, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 913-585-1900

DeIorio Foods

@DeIorios

blog.DeIorios.com

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

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

Holdsbowl! art 80-qundles a Ha . bag 50 lb our! of fl

www.pizzamixers.com • 1-877-R-MIXERS

DeIorios.com

DeIorio’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .deiorios.com Utica, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612 MaMa LaRosa Foods, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mamalarosa.com Taylor, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 734-946-7878

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! 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 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

DoughMate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughmate.com Cranford, NJ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-501-2458 KY Mfg & Tech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughtrays.com Louisville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 502-969-2305 MFG Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mfgtray.com Linesville, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-458-6050 WRH Industries, Ltd. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wrh.net Fall River, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-332-8729

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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MVP Group. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mvpgroupcorp.com Montreal, Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 786-600-4687 Northern Pizza Equipment, Inc. . . . . . . . . . . . . . . . . . . . . . . . northernpizzaequipment.com Dexter, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-426-0323 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

DOUGH/FLOUR ADDITIVES

Thunderbird Food Machinery, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tbfm.com Canada. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-839-7789 Unisource Food Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . unisourcefoodequipment.com Holbrook, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-8782

Krisp-It . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . krisp-it.com Prospect Heights, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-574-7748

Univex. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . univexcorp.com Salem, NH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 WP Bakery Group. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . wpbakerygroupusa.com Shelton, CT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203-929-6530

EDUCATION/TRAINING American Institute of Baking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . aibonline.org Manhattan, KS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 785-537-4750 Taffer Dynamics International. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tafferdynamics.com North Palm Beach, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 561-625-3225

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SPECIAL SECTION | 2017 PIZZA INDUSTRY BUYERS GUIDE Molino Pasini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . molinopasini.com Cesole (Mn), Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 973-454-8534 PCI Frozen Foods/Pizza Cones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pcifrozenfoods.com Brooklyn, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 732-707-9009 FLOUR-GLUTEN-FREE Bay State Milling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . baystatemilling.com Quincy, MA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-553-5687

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TE TODAY

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The Mail Shark. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .themailshark.com Mohnton, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-457-4275 Our Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ourtownamerica.com Pinellas Park, FL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 727-345-0811 MEAT TOPPINGS Devanco Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . devancofoods.com Elk Grove Village, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 847-228-7070

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

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www.pizzamixers.com • 1-877-R-MIXERS Precision North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .precisionmixers.com Albany, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-764-9377 Thunderbird Food Machinery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . thunderbirdfm.com Dallas, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-764-9377 Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . univexcorp.com Salem, NH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358

Fontanini Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fontanini.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-6328

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SPECIAL SECTION | 2017 PIZZA INDUSTRY BUYERS GUIDE 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 Acorsa USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . dcoop.es/en Dumont, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007 Hojiblanca USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .hojiblanca.com Miami, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-384-3007 Musco Olive Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . olives.com Tracy, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-523-9828 ON-HOLD MARKETING

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

GUARANTEED LOWEST INDUSTRY PRICE!

iMenuToGo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . imenutogo.com Brooklyn, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718-676-7554

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 ONIONS 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

Chowly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . chowlyinc.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-623-0823 EZ-Chow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ez-chow.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-429-2532 Groupon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . groupon.com Chicago, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-664-4482

Universal Promotions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . universal-promotions.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 412-831-8423

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OVENS Earthstone Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . earthstoneovens.com Glendale, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-840-4915

Edge Ovens by MF&B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . edgeovens.com Dunbar, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-480-3343 Peerless Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . peerlessovens.com Sandusky, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-548-4514 Picard Ovens, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .picardovens.com Victoriaville, QC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-668-1883

Fish Oven & Equipment Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fishoven.com Wauconda, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-526-8720 Forno Bravo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fornobravo.com Marina, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-407-5119 J&G Mills Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizza-equipment.com Livonia, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 734-469-4504

PizzaOvens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pizzaovens.com Lexington, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-367-6836

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 XLT Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xltovens.com Wichita, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 PACKAGING

New York Brick Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . nybrickovens.com Staten Island, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-683-6053 Old Hickory Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hickorybbq.com North Bergen, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-376-4364

Green Box . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . greenboxny.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212-874-0748 PANS Allied Metal Spinning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . alliedmetalusa.com Bronx, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-615-2266 Carlson Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .carlsonpans.com Maize, KS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 316-722-0265

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SPECIAL SECTION | 2017 PIZZA INDUSTRY BUYERS GUIDE

LIGURIA

The Pizzaiolo’s Pepperoni Liguria Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . liguriafoods.com Humboldt, IA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-765-1452

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

PIZZA BOX INSERTS Creative Color Display. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . creativecolordisplay.com New Castle, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 724-657-6350 Griff Paper and Film. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Levittown, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-872-7549 The Pizza Butler. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . thepizzabutler.com Maspeth, NY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718-894-1212, Ext. 218 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 Fox Run Brands. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . foxrunbrands.com Philadelphia, PA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 267-886-9695 GI.Metal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gimetalusa.com Yorkville, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-952-8350 Lillsun Manufacturing Co.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lillsun.com Huntington, IN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 260-356-6514 Lloyd Pans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lloydpans.com Spokane Valley, WA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251

POS SYSTEMS Arrow POS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . arrowpos.com Crown Point, IN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-378-3338 Breakaway Restaurant Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . breakawaypos.com Arlington, TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 817-299-4500 Cherry Pick Prices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cherrypickprices.com Kennesaw, GA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 678-837-3131 Granbury Restaurant Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . granburyrs.com Grapevine, TX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-750-3947

Mr. Peel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mrpeel.com Livonia, MI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-994-4664 PEPPERONI Armour-Eckrich Meats, LLC. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . armour-eckrich.com Lisle, IL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 630-281-5000

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

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

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

The BEST Pizza POS OS OS The Fastest POS on the Planet The Easiest to Learn & Operate Online Ordering / Rewards & Loyalty Mobile Reporting/Enterprise Complete EMV & PCI Compliance

877-968-6430 PDQpos.com

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

Best Choice Print & Mailing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .printwell.com Taylor, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-604-3111 Inborne Technologies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pointofsuccess.com Mesa, AZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 480-497-4004 Menus for Less . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . menusforless.com Warminster, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 267-474-3523 Plastic Printers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . plasticprinters.com Hastings, MN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-808-7472 Printed Colors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . printedcolors.com Naples, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239-352-2755

1-888-400-9185 speedlinesolutions.com SpeedLine Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .speedlinesolutions.com Lynden, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-400-9185 Touch Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gotouchpro.com Garnet Valley, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-713-0300 POS SUPPLIES POS Express . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .posexpress.com Loveland, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-767-4505 Promotion Xpress . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . proxprint.com San Leandro, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-310-7769

www.posexpress.com

Providing POS paper and supplies to Micros customers for over five years PRINTERS 123 Print . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123print.com Frederick, MD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-877-5147

Rainbow Printing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . rainbowprinting.com Uniontown, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330-896-5555 REFRIGERATION American Wholesale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . awrco.com Cleveland, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216-426-8882 Hoshizaki America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hoshizakiamerica.com Peachtree City, GA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-438-608

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SPECIAL SECTION | 2017 PIZZA INDUSTRY BUYERS GUIDE SALAD DRESSING

SCALES

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

Yamato Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . yamatoamericas.com Mequon, WI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 262-236-0036 SEASONINGS/SPICES McClancy Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mcclancy.com Fort Mill, SC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-843-1968 SIGNAGE

SAUCES Armanino Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . armaninofoods.com Haywood, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-553-5611 Ciao Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . orlandofoods.com Maywood, NJ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-368-9197

Cassel Promotions/Autosox USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .autosox.com Spokane, WA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-729-7769 HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hthsigns.com Winter Park, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 Impact Menu Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . foodservicesigns.com Carson City, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-8105 SMALLWARES

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

American Metalcraft . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . amnow.com Melrose Park, IL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-333-9133 Crown Custom Metals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . crowncookware.ca Etobicoke, ON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-750-1924

TOMATO PRODUCTS

with a real passion for fresh-packed product

Since 1915, the Neil Jones Food Company has been producing premium quality tomato and custom blend sauces. A family owned and operated corporation, we only pack from the freshest and finest vine-ripened California tomatoes. So whether you prefer classic #10 cans or new shelf-stable pouches, you will always get the very best in fresh packed tomato products from Neil Jones Food.

Culinary Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .culinarydepotinc.com Monsey, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-845-8200 KY Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . doughtrays.com Louisville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 502-969-2305

• Pizza Preparation and Delivery Products •

njfco.com | 800.291.3862

Neil Jones Food Companies . . . . . . . . . . . . . . . . . . . . . . . . . . . neiljonesfoodcompanies.com Vancouver, WA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-291-3862 Pacific Coast Producers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pcoastp.com Lodi, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-510-3706 Paradise Tomato Kitchens, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . paradisetomato.com Louisville, KY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 502-637-1700 Rao’s Specialty Foods, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .raos.com New York, NY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212-269-0151

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

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 Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . stanislaus.com Modesto, CA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201

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

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Tyson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tysonfoodservice.com Springdale, AR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800-24-TYSON TRAINING Dough Doctor Consulting . . . . . . . . . . . . . . . . . . . . . . . . . Technical assistance and training Manhattan, KS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 785-537-1037 TRADE SHOWS Mid America Restaurant Expo . . . . . . . . . . . . . . . . . . . . . . . midamericarestaurantexpo.com Columbus, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-282-9049 VENT HOODS Hoodmart, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hoodmart.com Grafton, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-715-1014 Ovenz and Hoodz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .hoodz.us.com Ann Arbor, MI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-514-6639 VINYL REPAIR/UPHOLSTERY Vinyl Repair Master . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vinylrepairmaster.com West Palm Beach, FL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 561-981-6200 SOFTWARE

WOOD-FIRED OVENS

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 POS Express . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .posexpress.com Loveland, OH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-767-4505

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

Quality by Liones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . qualitybyliones.com Dowington, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-593-8284 TOPPINGS To-Jo Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . to-jo.com Avondale, PA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 610-268-8082

For more exciting recipes and tips about Nutella®, visit www.ferrerofoodservice.com or call (800) 408-1505 for more information.

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ON THE ROAD WITH PMQ

Where We've Been

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 been to your town yet, time. Learn more abou it’s only a matter of t where the PMQ staff has been and look out for where we’re headed next.

AB MAURI ST. LOUIS, MISSOURI The PizzaTV crew got a crash course in the chemistry of pizza making during a visit to the headquarters of AB Mauri, the company that produces Fleischmann’s Yeast and other food ingredients. This state-of-the-art facility boasts a 5,000-square-foot bakingHUB and pilot fermentation center, with a contingent of baking scientists developing and testing a variety of baked products, including pizza, pan bread, baguettes and more. In addition to Fleischmann’s Yeast, AB Mauri produces dough improvers, leaveners, mold inhibitors, enzyme blends and a number of specialty ingredients under the AB Mauri Bakery Ingredients brand name. PMQ and PizzaTV staffers visited AB Mauri’s state-of-the-art facility in St. Louis recently.

MAD MUSHROOM WEST LAFAYETTE, INDIANA U.S. Pizza Team veteran Dave Sommers, co-owner of the five Mad Mushroom restaurants in Indiana and Kentucky, is known as the consummate pizza man. As a pizzaiolo, he’s dedicated to the craft and competes every year in the culinary category of the World Pizza Championship in Parma, Italy; as a “pizzathlete,” he can fold boxes and prep a pie in a flash. We sent the PizzaTV crew to his West Lafayette store to learn his secrets about marketing and social media and followed him around in the kitchen as well. PMQ’s Steve Green chats with consummate pizza man Dave Sommers of Mad Mushroom.

MIKEY’S LATE-NIGHT SLICE COLUMBUS, OHIO Mikey’s has been on our bucket list ever since our editor started reporting on its offbeat marketing antics. It’s the home of irreverently named menu items such as the Cheezus Crust and the One Charming Motherf#$%ing Pig (described as “10 times more charming than Arnold from Green Acres”). It has more than 6,000 followers on Instagram and has been a pizza pioneer on Snapchat, the social media platform aimed at teens and college students. We interviewed the four-store company’s resident marketing maven, Jason Blundo, to learn what makes Mikey’s such a creative force in the Columbus area. The PizzaTV team spent an early evening at Mikey’s Late-Night Slice in Columbus.

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Where We're Going

SULLA STRADA PIZZA SAN ANTONIO Fans of wood-fired pizza follow Sulla Strada Pizza’s mobile unit all around San Antonio. PMQ publisher Steve Green wants to know what all the fuss is about, so he plans to check it out in an upcoming trip to the Lone Star State. Sulla Strada roams the city in search of hungry pizza fans, but we first spotted it among the numerous food trucks that crowd the space at Alamo Street Eat~Bar, San Antonio’s popular “urban gourmet food truck park” located on (you guessed it) Alamo Street. Other mobile restaurants in the park include Zum Sushi, Attaboy Burgers, Wheelie Gourmet, Where Y’at Third Coast Kitchen and Chef Jason Dady’s DUK Truck. Sulla Strada’s food truck has made a reputation for itself in San Antonio.

THEO’S NEW ORLEANS Forget turkey and dressing. Our editor-in-chief, Rick Hynum, and some friends plan to go prowling for pizza over the Thanksgiving weekend, up and down Magazine Street, into the French Quarter and beyond. He’ll definitely hang out with James “Jammer” Orintas, co-owner of the fourstore Theo’s, before sniffing around for more great food from the Bywater to Old Metairie. Got any recommendations? Send Rick an email at editor@ pmq.com and let him know where to go, why he should go there and what to order. It doesn’t have to be fancy—in fact, the more down-to-earth, the better—but a kid-friendly environment is a must. And if Rick can’t make it to your restaurant, our marketing director, Anna Zemek, will be traveling to the Big Easy with her family in the coming weeks, too!

Our editor looks forward to an evening with friends at Theo’s Pizza, owned by Ted Neikirk, James “Jammer” Orintas and Greg Deitz, during a Thanksgiving trip to New Orleans.

November 2016 pmq.com

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PIZZA WITHOUT BORDERS

Reporting international trends, events and cultural etiquette from around the world By Missy Assink

Malmö, Sweden First Domino’s in Sweden to Emphasize Carryout After more than a decade of looking for franchisees, Domino’s will open its first store in Malmö, Sweden, as early as mid-November. Malmö is just a short train ride away from Copenhagen, Denmark, where the megachain has existed for more than 18 years. So why has it taken Domino’s so long to break into Sweden? For one, Sweden has a more mature pizza market than most other Scandinavian countries, thanks to an influx of pizza making expats from around the Mediterranean. Domino’s Sweden’s director of operations Arni Jonsson points to Sweden’s 3,500 independent pizzerias throughout the country as a major reason chains have had a hard time grabbing a foothold in the market. Due to its proximity to Copenhagen, where the Domino’s brand is well-established, Malmö has been chosen as the first Swedish city to host a Domino’s store. “We are thrilled to be on our way, and our first two locations will open shortly in Malmö, which is the undisputed pizza capital of Sweden,” Jonsson says. “Malmö is a buzzing young city, with the majority of the population under 35.” The Domino’s concept should appeal to Swedish youth, who already have an interest in American culture. The menu and store layout will stay consistent with Domino’s USA’s standards in terms of decor, with a clear view of the bright, open kitchen. But while delivery has traditionally been the focus of Domino’s shops around the world, Jonsson says carryout will be encouraged in Sweden so customers can get “the real American pizza experience.”

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Moscow, Russia Russian Pizza Championship Held in October The third installment of the Russian Pizza Championship was held at the PIR show in Moscow in October. The PIR show, now in its 19th edition, is an extensive international trade show that coincides with Russian Hospitality Week. But what exactly is Russian Hospitality Week? “That is like asking the meaning of life,” states the PIR website, rather cryptically. “The challenge is to discover what hospitality means for each of us.” Vladimir Davydov, publisher of PMQ Russia, organizes the Russian Pizza Championship. Thirty-three participants from 23 Russian cities competed this year in both culinary and acrobatic categories. Sponsors included some of the biggest international pizza industry players, such as GI Metal, PizzaMaster, 5 Stagioni and Greci Russia.

Fuzhou, China PMQ Publisher Named Honorary Director of Chinese Pizza Institute PMQ Pizza Magazine Publisher Steve Green journeyed to Fuzhou, the capital city of China’s Fujian Province, for an unveiling of the Fuzhou Pizza Institute and was named the organization’s honorary director. The new research center receives both public and private funds to encourage pizza industry growth in China. The institute aims to teach business principles in general while fostering pizza research and development for Chinese entrepreneurs. Green was greeted outside his hotel with a Rolls Royce and a bouquet of flowers to honor his arrival. The grand opening included a conference at which top CEOs of the biggest pizza chains in China shared their knowledge of the virtually untapped pizza industry. “Some of the most successful entrepreneurs in the industry attribute their success to PMQ giving them the knowledge they needed to get started,” Green says. “It was a very inspiring journey to see how far they have come and the infinite potential that the market still has.” In addition to his new honorary title, Green says he returned from China with a newfound appreciation for Chinese gardening music.

November 2016 pmq.com

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IDEA ZONE BULLDOG PACKAGING