PMQ Pizza Magazine May 2017 by PMQ Pizza Magazine

THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

A Star is Born St. Louis pizza/pasta genius Katie Collier is doing it her own wayâ&#x20AC;&#x201D;and doing it right. PAGE 34

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PMQ PIZZA MAGAZINE | May 2017 | Volume 21, Issue 4

THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

A Star is Born Katie Collier is more than a pizza/pasta genius— she has also mastered pizza marketing in the digital age. PAGE 34

PLUS:

The Pizza Industry’s Business Monthly | PMQ.com

Drizzlicious: Boosting flavor with finishing oils PAGE 44

Exploring all the possibilities of pepperoni PAGE 52

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FIND US!

Now On Recipe Video: Pizza On a Stick In the latest one-minute video from the PMQ Pizza Kitchen, we asked Brian Hernandez to come up with a fun, easy-to-make recipe for Pizza On a Stick, and he didn’t let us down. Baked in the oven to golden-brown perfection, these skewered mini-pies can be arranged in an artful table presentation and served as appetizers or as a kids menu special that the little ones will never forget. Feel free to tweak the recipe to include your favorite toppings and serve with a side of dipping sauce!

Exclusively On PMQ.com Closing the Nontipped Wage Gap

Is Banning Kids Good for Business?

Could revenue sharing close the gap between tipped and nontipped employees? Some Boston-area restaurants are using it to put more cash in kitchen workers’ pockets. A deli in Cambridge raised its prices and now doles out 5% of its food sales to the kitchen staff, while three eateries in Jamaica Plains add a 3% “hospitality administration fee” to their sales to benefit back-of-house workers. Read more about it at PMQ.com.

When Caruso’s, an intimate, upscale Italian restaurant in Mooresville, North Carolina, banned children under 5 in January, many parents were outraged. But reservations went through the roof, jumping from about 50 to upwards of 100 per day, according to the owner. The National Restaurant Association says toddler bans aren’t a trend, but more eateries are laying down new rules to keep the kiddies under control. Get the full story at PMQ.com.

Fazoli’s Steps Up to the Plate and Scores

Post-Election, Customers Are Still Eating at Home

For years after the 9/11 terrorist attacks, Italian fast-casual pioneer Fazoli’s experienced troubling sales declines. Overhauling and improving the menu helped a little, but the turnaround really began, surprisingly enough, when the company replaced its plastic dinnerware with real plates. Now the chain reports booming same-store sales growth and expects to open 100 new franchise stores by the end of the year. Read more about Fazoli’s unique comeback at PMQ.com. 6

Prior to November 2016, some experts were blaming slow restaurant traffic on uncertainty over the presidential election. But many customers are still eating their meals at home, a March survey of diners found. Thirty-five percent of consumers said they’d eaten at home more often in the previous 90 days, while 46% said they had “very little” or “virtually no” discretionary income. Find out what this means for industry growth at PMQ.com.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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PMQ PIZZA MAGAZIN 2017 E | May | Volume 21, Issue 4

Contents

D'S AUTH

THE WORL

PMQ.COM PIZZA |

A Starrn is Bo is more than Katie Collierta genius— a pizza/pas mastered pizza she has also the digital age. marketing in PAGE 34

ON THE COVER

PLUS: Drizzlicious: r Boosting flavo oils with finishing PAGE 44

’s Busines Industry s Monthly

Katie’s Kitchen

The Pizza

ORITY ON

Exploring all ies the possibilit of pepperoni PAGE 52

m | PMQ.co

Katie Collier, owner and culinary mastermind behind Katie’s Pizza & Pasta Osteria in St. Louis, is a driven, laser-focused entrepreneur who does things her own way—and does pretty much everything right. By Rick Hynum

FEATURES SLYCE

Marketing Marvels: Slyce From Food Pantry Monday to the Sitton Supreme initiative honoring an Army Ranger who was killed in Afghanistan, the two-store Slyce is always looking for ways to give back to its beach-town communities. By Liz Barrett

28 44

The Finishing Touch From EVOO to truffle oil and infused oils, finishing oils add depths of flavor while boosting value perception—and they can make your menu items really pop. By Tracy Morin

Pepperoni Goes Beyond Pizza Expanding varieties of pepperoni open the door to mouthwatering innovations in the kitchen, from appetizers and salads to soups and sandwiches. By Liz Barrett

Fancy Foods 2017 From honey-smoked salmon to herbal teas and kombucha, our sales team found a variety of new products with that “wow” factor at this year’s Fancy Foods Show.

Baker’s Magic As customers expect more from your menu—including fresh-baked breads and pastries—it may make sense to outsource some of the baking to someone else. By Liz Barrett

Pop Art, Part 2 In the final installment of a two-part story, our panel of pop-up experts talks about menu development and how food trucks can parlay these events into brick-and-mortar success. By Tracy Morin

JEFF AMADOR

52 8

100 Easy Points At the World Pizza Championship in Italy, competitors have learned to pay close attention to Judge Umberto Fornito’s distinctive—and telling—facial expressions as they work the pizza ovens. By Missy Green

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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DEPARTMENTS

In Lehmann’s Terms: The Common Causes of Speckled Dough Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two possible causes for discolored spots on dough balls.

New York’s Finest: Fettucine With Ham and Cream After weeks of traveling for trade shows, Chef Bruno finally gets to relax at home with one of his favorite pasta dishes.

Recipe of the Month: Cup-and-Char Pepperoni, Ricotta and Basil Pie Pizzaioli around the country are turning to Ezzo Sausage’s Supreme Cup-and-Char pepperoni slices for an artisanal flavor boost.

Pizza Without Borders: Tackling Food Waste and Domino’s Australia’s 20-Minute Guarantee While a UK restaurant turns “wonky vegetables” into gourmet fare, Domino’s Australia turns up the speed on delivery—for a modest fee.

Where We’ve Been & Where We’re Going PMQ’s editor-in-chief tries pies in a pair of river towns, while Missy Green walks the floor of Parizza, France’s most fabulous pizza show.

IN EVERY ISSUE 6

Online at PMQ.com

From the Editor

From the Inbox

Moneymakers

Product Spotlight

The Pizza Exchange

Pizza Hall of Fame: Barone’s Pizzeria In the Barone family’s first restaurant, pizza didn’t even make the menu until they ran out of food one busy day and had to improvise. Customers have been coming back for their unique Sicilian/Neapolitan-inspired pies ever since.

Check out our digital and tablet editions for bonus video content, including a closer look at cover subject Katie’s Pizza & Pasta Osteria, with a focus on Katie Collier’s From Scratch With Katie recipe video series, as well as our Recipe of the Month from Ezzo Sausage. 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

Putting Yourself Out There

’ve said this a lot lately—to anyone at the PMQ office who will listen to me (admittedly, a short list)—and I’ll keep saying it: Katie Collier, owner of Katie’s Pizza & Pasta Osteria in St. Louis and this month’s cover subject (“Katie’s Kitchen,” page 34), does pretty much everything right in the marketing of her restaurant. I say “pretty much” because, who knows, maybe I missed something. But if I had to name a young restaurateur who has mastered pizzeria marketing in the digital era, Collier would top the list. Collier puts her money where her marketing is, from online cooking videos with network TV-level production values to an outstanding website and social media presence that pull you in with gorgeous food photography. I didn’t ask about her marketing budget, but it’s likely substantial—and that investment pays big dividends. All too often, single-unit operators tell me they rely mostly on word-of-mouth for marketing and then complain, off the record, about how difficult it is to build up slow nights and keep the lights on during the dreary winter months. Year-round, Katie’s Pizza & Pasta Osteria serves 500 people on a typical weekday and upwards of 1,000 on a Friday or Saturday (not to mention a brisk carryout business). And that’s in part because Collier knows word-of-mouth is never enough. Her personal story—she grew up bussing tables and washing dishes before falling in love with Italian cuisine during a visit to Florence—is fairly typical. But it feels extraordinary when Collier tells it because she sells herself in every customer interaction, every video, every TV appearance, not just with her winning personality and easy laugh—which make her approachable—but with her strength of character, passion for cooking and depth of culinary knowledge. “The more you put yourself out there and tell your story, people will notice you,” Collier says. “Because not everybody does that. A lot of people just focus on their restaurant and stay inside, and they’re cooking all day and night and forgetting about the big picture. You have to get yourself out there in all types of ways, and opportunities will come.” I wish more restaurateurs thought like that. Like I said, Katie Collier does pretty much everything right.

VOLUME 21, ISSUE 4 MAY 2017 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 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. 133 VIDEO EDITOR

Blake Harris, blake@pmq.com ext. 136 DIGITAL MEDIA SPECIALIST

Heather Wilson, heather@pmq.com ext. 137 CHIEF FINANCIAL OFFICER

Shawn Brown, shawn@pmq.com CIRCULATION MANAGER

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

Brian Hernandez, brian@pmq.com ext. 129

ADVERTISING SALES DIRECTOR

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

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

Tom Boyles, tom@pmq.com ext. 122 MARKETING DIRECTOR

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

Brandy Pinion, brandy@pmq.com ext. 127

PMQ INTERNATIONAL PMQ CHINA

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

Tom Boyles, tom@pmqaustralia.com PMQ RUSSIA

Vladimir Davydov, vladimir@pmq.com

PMQ PIZZA MAGAZINE | May 2017 | Volume 21, Issue 4

Rick Hynum Editor-in-Chief PMQ Pizza Magazine

THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

A Star is Born Katie Collier is more than a pizza/pasta genius— she has also mastered pizza marketing in the digital age. PAGE 34

With her outstanding kitchen skills, warm personality and marketing savvy, Katie Collier of Katie’s Pizza & Pasta Osteria in St. Louis knows how to get her name—and face—out there. Photo by Daniel Lee Perea

PLUS:

The Pizza Industry’s Business Monthly | PMQ.com

Drizzlicious: Boosting flavor with finishing oils PAGE 44

Exploring all the possibilities of pepperoni PAGE 52

ON THE COVER:

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

TREVI’S FUTURE PIZZAIOLO I wanted to share some photos of my son, Julian. During my pregnancy, I spent my days and nights helping my brother and our parents come up with designs, menus and other ideas for TreVi BYOB in Glenside, Pennsylvania. Since the day he was born, Julian has been raised in the restaurant—it’s a familyrun business, all the way down to this five-year-old future pizzaiolo! He truly shares the passion that I see in both my dad, who is our pizza man and the chef at our catering business of 30 years, and my brother, the head chef at our restaurant. They love the charge you get from working in the kitchen. My son begs to spend his free days at the restaurant—he wears the chef jacket with pride! TreVi BYOB is a small momand-pop shop with made-to-order pizza, pasta, sandwiches and more. We sell amazing gourmet dishes and incredible thin-crust gourmet pies and have won Best of Philadelphia awards for our sauce. I would love to tell you more about the amazing restaurant my mom, dad and brother have built and to see TreVi featured in PMQ! Anastasia Maria Burke TreVi BYOB Glenside, PA Hi, Anastasia. Thanks for sharing these photos of Julian! We look forward to learning more about Trevi BYOB and interviewing your team for future stories. FIND US ON SOCIAL MEDIA: 14

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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A BIG THANK-YOU I just wanted to offer a big thank-you to Tracy Morin for spotlighting Dempsey’s in her brilliant article about white pizzas [“Dreaming of a White Pizza,” March 2017]. We are going to frame and display it in our waiting area for customers to check out while they wait. We’ve gotten our local newspaper in Watertown and the South Dakota Department of Tourism to pick up and share the story as well, so it’s been great exposure for us. Thanks again for everything! Skál!

Sean Dempsey Dempsey’s Brewery, Pub & Restaurant Watertown, SD

E W F F U ST

take a number at eir pies don’t have to th r fo ng iti wa s er ation Custom leans. The three-loc Or w Ne in a zz Pi od otos of Theo’s Neighborho lders clipped with ph ho rd ca e bl ta t ou s pizzeria hand onal digits— stead of cold, impers in s ce fa r ilia m fa d friendly an an, Scooby Doo, Mr. ond, Pee Wee Herm am Di il Ne ng lki ta and Theo’s we’re There are 50 in all, w. fe a e m na to , T, and Lil Wayne features the one of his favorites ys sa s ta in Or es m co-owner Ja s also a regular len Toussaint, who wa Al d en leg ng iti wr arker, late song s request his table m ay alw d ul wo e “H s says. customer at Theo’s. in the photo,” Orinta g un yo d ke loo he because he said 4/13/17 2:54 PM

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IN LEHMANN’S TERMS

The Common Causes of Speckled Dough Discolored spots—usually related to iron or oxidized bran particles—don’t affect crust flavor, but they can be a problem if you sell your dough balls. By Tom Lehmann

We recently made dough that came out speckled. Otherwise, it performed normally, and the crust didn’t taste any different. What happened?

Speckling is caused by one of two factors. If you added a blend to the flour for vitamin and mineral enrichment, the speckling might be iron or rust spots due to the iron in the blend. The other possibility is oxidized bran particles. It’s easy to distinguish between the two. Carefully snip off several spots using scissors and place them on a magnet. If the bits are magnetic, the problem is most likely due to the iron in the enrichment blend, and you should discuss it with your flour supplier/miller. If the bits of dough aren’t magnetic, the problem is probably due to oxidized bran particles. The latter seems to be getting more common, and I think it’s due to a change in the way wheat is milled into flour. Over the past several years, the flour extraction rate

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.

has crept up from about 76% (76 pounds of flour from 100 pounds of wheat) to 78% or more. This is also reflected in the higher ash content of today’s flour, compared to the flour of 25-plus years ago. The higher extraction rate typically leads to more bran in the flour. This is not necessarily a bad thing; bran and fiber are good for you. But when bran particles are exposed to air for a significant length of time (as in a dough being refrigerated or undergoing cold fermentation for a number of days) the bran particles become oxidized and turn a darker color, giving the dough balls a salt-and-pepper appearance. If you sell dough balls, that’s not a good thing, but if they’re for in-house use only, they’re perfectly safe to use. As you mentioned, speckling doesn’t affect the dough’s performance or the crust’s flavor. So how do you prevent speckling? By oiling the dough balls immediately after forming them, you might be able to eliminate or diminish the problem. Placing them into individual plastic bags also seems to prevent speckling. Or you can ask your flour supplier or the milling company to recommend a flour slightly lower in ash content (and remember, ash content is an indicator of bran content).

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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NEW YORK’S FINEST

Fettucine With Ham and Cream Fresh from his trade-show travels, Chef Bruno relaxes with one of his favorite comfort-food dishes.

ello to all my friends and readers! I’ve really enjoyed seeing so many of you at recent restaurant industry trade shows. I hope everyone has been having a good time and learning something, especially about all the new high-tech cooking equipment. The industry is changing quickly, and you must keep up with the times! Complicating matters is the fact that it’s getting harder and harder to find good pizza makers—there seems to be a shortage of them! Many of these trade show attendees came over to me and asked if I knew any pizza makers looking for work. Unfortunately, I did not! Anyway, I hope you all will try this pasta recipe. It’s one of my favorite dishes and a nice comfort food. You probably need a nice dish of pasta after traveling to all of those trade shows! Buon appetito!

INGREDIENTS: 1 pc. prosciutto crudo, hard (approximately 2” x 8”) ½ c. butter 2 shallots, finely chopped ½ c. heavy cream 24 oz. fettucine 1 c. Parmesan cheese 1 sprig of parsley (for garnish) Salt and pepper to taste

DIRECTIONS: Cut prosciutto into squares. Melt butter in a medium frying pan and add shallots and prosciutto. Cook until golden-brown, for about 2 minutes. Season with some pepper and stir in the heavy cream. Keep warm over low heat while you cook the fettucine. Once fettucine is boiled al dente, throw it into the sauce mixture and toss in a serving bowl. Garnish with parsley and Parmesan cheese. Serve immediately.

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.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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MONEYMAKERS

Say “I Do” to Pizza Weddings

Shunning bad puns and $3.14 pizza specials, &pizza, the stylish chain headquartered in Washington, D.C., celebrated Pi Day on March 14 by turning its stores into pop-up wedding chapels. Nine couples tied the knot in ceremonies at &pizza stores, complete with flowers, champagne, photography and pies for everyone. The promo reaped a PR bonanza, with TV, newspaper and website coverage across the region. “Since the dawn of time, the ampersand has stood for connecting two things,” the company said in a press release. “Since 2012, &pizza has stood for bringing the good people of D.C. together with great pizza, and more than a few late-night love connections have come from the combination.”

Lovebirds said “I do” in pizzeria weddings held at &pizza locations in Washington, D.C., Baltimore and Philadelphia on Pi Day this year.

Quick Tip 1: Dirty Bathrooms Are Bad for the Appetite A full 90% of customers think a dirty restroom means a dirty kitchen in restaurants, according to research by the Bradley Corp., a manufacturer of commercial restroom fixtures. In fact, 60% say they will think twice about returning—or won’t return at all—to any business with a filthy restroom. Bathroom duty may not be the most glamorous job in the business, but it’s more important than you think.

Hungry Howie’s Customers Don’t Pine for Pineapple

Iceland president Gudni Johanneson isn’t alone in his loathing for pineapple on a pizza. Johanneson made headlines when he joked that he’d ban pineapple as a pizza topping if he could. Hungry Howie’s Pizza, the Madison Heights, Michigan-headquartered chain known for a wide range of flavored crusts, did a little research and found its patrons don’t pine for the tropical fruit topping, either. Out of 25,918,911 pies sold at Hungry Howie’s 550 locations last years, only 1,701,591 people—or 8.29%—ordered a pie topped with pineapple. “The proof is in the pizza, and the fans have spoken—pineapple isn’t a popular topping,” Steve Jackson, Hungry Howie’s CEO, told PMQ. “Regardless, we’ll keep serving up pies with pineapple for the 8% of our fans who are sweet and savory aficionados, but we can’t agree that it’s the winning choice.” Only 8.29% of Hungry Howie’s customers ordered a pizza topped with pineapple last year, but the company says that’s good enough to keep the Howie Maui on the menu.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Tony Blatnik and Ron Ranier, Chief Operating Officers of Exlines’ Pizza in Memphis, Tennessee

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MONEYMAKERS

Hunger Games for Charity

Flancer’s Gourmet Grub has figured out a way to turn gluttony into a virtue. The Mesa, Arizona, pizzeria recently hosted its 17th annual Charity Pizza Eating Contest, with funds going to help three organizations: Warfighter Sports, which serves injured veterans; the Sunshine Acres Children’s Home; and Jewish Family & Children’s Services. The first contestant to gobble down two large cheese pizzas won the top cash prize of $250, with the reigning Miss Arizona on hand to “crown” the winner.

Local beauty queens, including Miss Arizona (right) and the mayor of Tempe, congratulate Matthew Smith (second from right), the 2016 winner of Flancer’s pizza eating contest. (Photos of the 2017 winner were not available at presstime.)

Taking a Bite Out of Facebook Live

One thing you can say about Peter Anderson, owner of Gelsosomo’s Pizzeria in Crown Point, Indiana: He isn’t camera-shy. Anderson created a Facebook Live video series, called “Crown Point Pizza Man,” and tied it to a promotion that has helped broaden his brand’s exposure. Anderson makes a different signature pizza in every episode, from the Seven Cheese Pizza to the Pesto Chicken. Facebook fans who share the video with friends can win a free pizza, and they’ve been playing right along—episode 2 (the Deep Dish) earned 416 shares, 246 likes and nearly 27,000 views. Peter Anderson, a U.S. Pizza Team member, has taken video marketing to heart, creating Facebook Live pizza making videos that earn thousands of views for Gelsosomo’s Pizzeria.

Quick Tip 2: Success Is in the Cards To build your mailing list and generate repeat business, create a welcome card to be handed to every customer (or placed on every table). This branded piece should include a special offer (with an expiration date) to bring the customer back for another visit as well as an opt-in form that allows you to contact the customer by text or email with additional offers and information on daily specials. 22

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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MONEYMAKERS

The cherry blossoms in Tokyo look good enough to eat when paired with cotton candy, a honey-ginger sauce and a threecheese pizza at Schmatz.

In the Pink (and White)

If you think Japan’s cherry blossom season is a sight to behold, feast your eyes on the pizza offered this spring at Schmatz, a German restaurant in Tokyo. What started out as a simple three-cheese pie turned decadent when the chef added a fluffy ball of cotton candy, sprinkled it with cherry blossom petals and poured on a drizzle of honey-ginger sauce. The result was a layer of melted goo that yielded unexpected layers of flavor—sweet and savory with a sharp, gingery bite. Like cherry blossom season itself, the pizza special was short-lived, running from March 27 through April 2.

School’s in at Kesté Pizza & Vino

Legendary pizzaiolo Roberto Caporuscio and his daughter, Giorgia, opened their latest authentic Neapolitan restaurant, Kesté Pizza & Vino, in New York’s Financial District last month. But this one’s more than an eatery—it will also serve as a pizza school for aspiring chefs and boasts cameras that produce live-stream feeds from the counter and the kitchen. Caporuscio, U.S. president of the AVPN (Associazone Verace Pizza Napoletana), has reportedly taught more than 150 people who run 45 restaurants around the globe. His new pizza school will be open to nonprofessionals and even includes classes for kids. Roberto Caporuscio, acclaimed for making the best pizza in New York by the Food Network and New York magazine, co-owns three Kesté locations and Don Antonio by Starita in the Big Apple.

Quick Tip 3: Refresh Your Cocktail Menu for Summertime Summer’s almost here, and that means seasonal cocktails to help customers beat the heat. It’s time to experiment with fresh fruits, herbs and liqueurs, from Tomato Mojitos to Blueberry Mint Juleps. Unique recipes abound on the web—just choose your favorite produce and start Googling.

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RECIPE MONTH of the

Cup-and-Char Pepperoni, Ricotta and Basil Pie INGREDIENTS: 36 oz. pizza dough 6 oz. sauce 20 oz. mozzarella Cup-and-char pepperoni slices 1 tbsp. minced garlic Dollops of ricotta mix 4 basil leaves, chiffonade Salt and pepper to taste

Sponsored by Ezzo Sausage

DIRECTIONS: Sauce the pizza crust to the edge of the pan. Add mozzarella, also to the edge of the pan. Place cup-and-char pepperoni slices on the crust, distributing them evenly around the pie and leaving about ½” between slices. Sprinkle minced garlic on top of the pie, aiming for the pepperoni slices. (When the pepperoni slices cup up during the bake, they’ll form flavorful bowls for the garlic.) Bake at 550°F for about 10 to 13 minutes. After baking, add dollops of the ricotta mix in the spaces between the pepperoni slices, again distributing them evenly around the pie. Top with chiffonade basil.

A PASSION FOR PEPPERONI When it comes to making pepperoni, Columbus, Ohiobased Ezzo Sausage Company is “considered top-of-theline among pizzeria owners,” according to The New York Times. Pizzaioli around the country are turning to Ezzo’s Supreme Cup-and-Char pepperoni slices for an artisanal 26

flavor boost. As the slices bake on the pie, they curl into tiny cups that retain natural juices and flavor while the edges turn crispy and bacon-like. Try it for yourself, and you’ll see why Serious Eats hails Ezzo as “one of the finest pepperoni makers and wholesale distributers around.”

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M A R K E T I N G

M A R V E L S :

Slyce

Coastal views, nightly music and community involvement keep this Florida pizzeria growing. By Liz Barrett | Photos provided by Slyce Jack Bennett and Ken Gillespie, with help from general manager Suzanne Brown, have been operating Slyce Indian Rocks Beach (Slyce IRB) since June 2011 and recently opened a second location, Slyce Madeira Beach (Slyce Mad Beach), last February. Both pizzerias are located on the west coast of Florida, near Clearwater. PMQ sat down with Slyce digital manager Christopher Derry, who maintains the company website and manages social media and creative development, to find out how Slyce competes so successfully in the Florida pizza market. PMQ: HOW WOULD YOU DESCRIBE SLYCE? Derry: Slyce is a contemporary, family-friendly restaurant featuring artisan pizzas, unique appetizers and amazing salads alongside seasonal craft beers, an extensive wine list and handcrafted cocktails. We showcase live music and offer indoor and outdoor dining at both locations. Slyce Mad Beach is a waterfront property with beautiful views 28

of the Intracoastal Waterway and easy access for guests arriving by boat. Slyce IRB is directly across the street from the stunning waters of the Gulf of Mexico, offering guests the opportunity to transition from beach to stone-baked pizza in about a minute. PMQ: WHAT HAS BEEN YOUR MOST SUCCESSFUL PROMOTION? Derry: Weâ&#x20AC;&#x2122;re not big on promotions in the traditional sense. We run ads in the local visitor guides, and we have relationships with several local hotel properties. But we primarily rely on conversational communications with our community through our social media profiles. We have a ton of incredibly loyal locals, and we also serve many out-of-towners visiting the area. Many visitors to our area return for annual vacations, and we see them year after year.

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“We're not big on promotions in the traditional sense. We run ads in the local visitor guides, and we have relationships with several local hotel properties. But we primarily rely on conversational communications with our community through our social media profiles. ” — C H R I S TO P H E R D E R RY, S LYC E

PMQ: HOW OFTEN DO YOU FEATURE LIVE MUSIC? Derry: Both locations feature live music seven days a week, including two music sessions (two different musicians/ groups) on Saturdays and Sundays beginning at 1 p.m. and lasting until 10 p.m. PMQ: BEING ON THE COAST, DO YOU OFFER ANY SEAFOOD PIZZAS? Derry: When in season, Slyce offers a Blackened Grouper pizza, featuring fresh, locally caught grouper, red onions, spinach and tomatoes. Those who enjoy something unique and different rave about this pizza when it’s available. In addition to being an amazing pie, it allows us to create something that features an ingredient truly synonymous with Florida’s Gulf Coast.

PMQ: WHAT IS FOOD PANTRY MONDAY? Derry: The first Monday of every month is designated Food Pantry Monday, and we donate 10% of our day’s total sales to our local Beach Community Food Pantry. They give so much to those in need, and as a small local food bank in Indian Rocks Beach, they need all of the community support they can get. PMQ: HOW DO YOU UTILIZE YOUR SLYCE MOBILE PIZZA KITCHEN? Derry: With our mobile pizza kitchen, a fully functioning pizza kitchen on wheels, we take the flavors of Slyce to the community. We use the kitchen at local food festivals such as Taste of IRB, and also occasionally as an auxiliary kitchen on our own property when we have large events. The Slyce mobile pizza kitchen is also available to those who wish to have us cater their private gatherings.

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“When we receive a bad review, we make it a priority to personally follow up with that individual so we understand precisely what issue caused him to be dissatisfied. We make it a point to take ownership of the problem.” — C H R I S TO P H E R D E R RY, S LYC E Slyce owners take the "bar" part of their name seriously, offering weekly events such as Wine Wednesdays and Thursday Ladies Nights in addition to a daily Happy Hour.

PMQ: TELL US ABOUT SLYCE’S SITTON SUPREME INITIATIVE. Derry: When we learned of the passing of Matthew Sitton, a Largo, Florida, resident and Army Ranger who was killed on August 2, 2012, while serving in Afghanistan, we wanted to use Slyce as a rallying point for the community. As proud supporters of our nation’s military families, we wanted a way to come together in support of Matt’s surviving spouse, Sarah, and Brodey, their 9-month-old son. Being the pizza fanatics that we are, we chose to create a pizza in honor of our fallen hero. For every Sitton Supreme sold, we donate $2 to the Brodey Sitton Fund, and we will continue to do so until Brodey turns 18. PMQ: WHAT OTHER COMMUNITY PROGRAMS HAVE YOU BEEN INVOLVED IN? Derry: Too many to list, but a few that come to mind include a fundraising event supporting Steve Chamberland's 50 Legs, which helps amputees obtain the care and prosthetics that they need. We also support the 9/11 World Trade Center Memorial Fundraiser, benefiting our local fire rescue; an annual charity golf tournament raising funds for a local girl with leukemia; and various area school events. 30

PMQ: IN ADDITION TO FREE CHEESE SLICES FOR KIDS UNDER 12 ON TUESDAYS, HAPPY HOUR PRICING, AND WEDNESDAY WINE SPECIALS, YOU ALSO HAVE A SUNDAY BRUNCH MENU. TELL US ABOUT THAT. Derry: Sunday Brunch is from 11 a.m. to 3 p.m. every Sunday at Slyce IRB. We feature unique breakfast pizzas: bacon, egg and cheese; tomato, spinach, onion and goat cheese; ham, egg and cheese; sausage, ham, bacon, egg and cheese; and a create-your-own breakfast pizza. We also offer delicious Belgian waffles with fresh seasonal fruit, whipped cream and maple syrup, and another unique item, our famous garlic knots topped with Southern-style sausage gravy. PMQ: YOU OFFER A VIRTUAL TOUR OF THE PIZZERIA ON THE WEBSITE; WHAT ARE THOSE SMALL SCREENS ON THE WALL? Derry: Our “media wall” of small screens features photos of our guests, a.k.a. “Slyce Nation,” enjoying themselves at Slyce. We also use these to display food photos and promo creatives.

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1.888.480.EDGE WWW.EDGEOVENS.COM

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PMQ: WHAT’S YOUR ADVICE TO OPERATORS WHO ARE TRYING TO REACH MORE CUSTOMERS IN THEIR AREA? Derry: Focus on your product and train the heck out of your staff to provide an experience that far exceeds expectations. A clever promotion may get a customer in the door once, but it’s the food, service and experience you provide that keeps them coming back. And when they come back, they bring friends, they bring family visiting from out of town, and they will ultimately become your best source of new customers. PMQ: WHAT ARE YOUR FEELINGS ABOUT CUSTOMER FEEDBACK? Derry: While we’re certainly proud of the overwhelmingly positive reviews we consistently receive, we know we’re not perfect. This is a human-based business, and mistakes do occasionally get made. Sometimes customers leave dissatisfied. When we receive a bad review, we make it a priority to personally follow up with that individual so we understand precisely what issue caused him to be

Slyce occasionally offers free pizza coupons as a method of getting customers through the door.

dissatisfied. We make it a point to take ownership of the problem and to use feedback to learn how we may improve every experience. It’s always nice to hear praise, but it’s often the critical feedback that offers the best opportunity to continue to grow and improve. And the truth is that most people really appreciate the follow-up when there was a problem and our efforts to make things right. It’s important they know their voices are being heard and their feedback taken to heart. Be real, be genuine and be humble. Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of American History.

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katie’s kitchen

The Food Network keeps calling, but St. Louis restaurateur Katie Collier wants to tell her story her way—and from meal kits to cooking videos, she’s doing pretty much everything right. By Rick Hynum

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DANIEL LEE PEREA

atie Collier could be a Food Network celebrity if she wanted to be— she just doesn’t want to be. With her extraordinary kitchen skills, warm personality and marketing smarts, Collier, the co-owner and culinary mastermind behind Katie’s Pizza & Pasta Osteria in St. Louis, knows how to get her name—and face—out there. Whether she’s whipping up a batch of Burrata Fig Crostini with hometown TV comedian Eric Christensen on STL Up Late, gracing the covers of regional magazines, or starring in her own From Scratch With Katie series of online cooking videos, Collier has been radiating sheer star power for years. But she’s a businesswoman and a restaurateur first—she’d rather keep making amazing food, opening restaurants and doing it all her own way. “I’ve been on a few competition shows,” says Collier, relaxing in her 81-seat Rock Hill, Missouri, restaurant on a chilly, early spring afternoon. “I did The Next Great Burger for the Esquire Network. I did really well, and I enjoyed it, but that’s not what I want to do. I get asked to be on Chopped or Guy’s Grocery Games. I don’t want to do that. I want to produce and own my own content and be able to share and connect with people.”

Katie Collier, co-owner of Katie’s Pizza & Pasta, taught herself Italian cooking and pizza making and opened her first restaurant, at age 24, with her father.

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Exclusive Video: Meet the Queen of All Pizza Media

Want to see how Katie Collier spins digital media into pizza marketing gold? Check out our digital edition or read the online version of this story for bonus video coverage of Katie’s Pizza & Pasta Osteria, including a closer look at Collier’s excellent From Scratch with Katie web series and instructional videos for her Vero Pasta meal kits.

Another Way to Deliver Katie’s Pizza & Pasta Osteria in St. Louis doesn’t deliver, but it will soon offer the next best thing: a line of Vero Pasta meal kits, complete with pizza dough or pasta, seasonal ingredients, recipe cards and links to instructional videos, that can be ordered online and sent to customers’ homes. Popularized by Blue Apron, the meal-kit concept “is not totally proven yet,” owner Katie Collier admits, “but the idea of being able to send customers your food, so they don’t have to go to the grocery store but can still learn how to cook—I think that’s very attractive to people. Brick-and-mortar can only reach people within your three- to five-mile radius. We can ship these meal kits anywhere. We’ll be able to touch more people in a different way—in their homes—so they can experience our food in a safe place or come to the restaurant and have another kind of experience.”

Collier, in other words, is no pizza kitchen diva. But she is something of an unstoppable force, a driven, laserfocused entrepreneur who does pretty much everything right—and, if she has her way, she may be coming to a city near you soon. INNOVATION AS A WAY OF LIFE Don’t let her youthful, telegenic looks and sunny demeanor fool you; Collier is no restaurant newbie. She has worked in the business since she was 13, hosting, bussing tables and washing dishes. She founded her first restaurant, Katie’s Pizza, with her father when she was 24. She describes it as St. Louis’ first artisan pizza shop—and there wasn’t a smidgen of Provel cheese in sight. “We were the first to put squash blossoms on a pizza, the first to use prosciutto and burrata and all of these different cheeses and seasonal ingredients,” Collier says. “A lot of people didn’t know what these ingredients were 10 years ago. You’d get questions, and you had to educate.” But innovation has been a way of life for Collier. She grew up in a family of artists and discovered Italian cooking while her mom was running Washington University’s Study Abroad program for the Fine Arts in Florence. “I came back with a mission to open an Italian restaurant,

“If you want to do 1,000 people a day in an 81-seat restaurant, you’ve got to spend some money to get them in here. Word-of-mouth can only go so far. I promise you, video works, but you have to be passionate about what you’re doing and believe in the content you’re putting out there.” — K AT I E C O L L I E R , K AT I E ’ S P I Z Z A & PA S TA O S T E R I A 36

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Your Pizza. Our Box. Ingredients Matter. Consumers are paying attention to the ingredients in the food you serve. At WestRock, weâ&#x20AC;&#x2122;re equally careful about the choices we make when manufacturing your pizza boxes. We deliver foodservice containers that meet the highest quality and food safety standards. Raw materials are sourced domestically and finished packaging meets FDA requirements for food contact. Our pizza and foodservice boxes are available throughout the United States and Canada. Packaging matters. If you want to know more about safe, foodservice packaging, reach out to us at pizzaboxes@westrock.com or call us at 816.415.7359.

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COURTESY KATIE’S PIZZA & PASTA OSTERIA

When awarding the proceeds from Giveback Tuesdays to local nonprofits, Katie and Ted Collier always present a giant-sized check and pose for publicity photos with the organizations’ executives.

and I wanted to start with pizza,” she says. “I didn’t go to culinary school. I was a novice cook, and I didn’t know how complex pizza was, so it seemed like something I could tackle. I wanted to bring those specialty regional ingredients and cheeses and techniques home and put them into artisan pizza. So that’s what I did.” Unfortunately, Collier didn’t have any ownership in Katie’s Pizza, and she and her husband, artist and businessman Ted Collier, decided to execute her next concept her way. After raising some initial funding from a Kickstarter campaign—mostly to generate publicity and community support—and building a group of community investors who felt a sense of ownership in the project, they opened Katie’s Pizza & Pasta Osteria in 2013. From the wood-fired oven and kitchen layout to the antique hardwood furnishings and the outdoor patio (which seats an additional 70 guests), the couple had a highly specific vision for the new eatery, which they described in their Kickstarter campaign as “cutting-edge, urban chic with a nod to mom-and-pop warmth.” But customers don’t stand in line for two hours—a typical busy-night wait at Katie’s Pizza & Pasta—for the atmosphere alone. Collier makes all of her pastas in-house, 38

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DANIEL LEE PEREA

COURTESY KATIE’S PIZZA & PASTA OSTERIA

The Menu Drill

Collier chats with Josh Allen of St. Louis’ Companion Bakery prior to a video shoot focused on making focaccia bread from scratch.

The waitstaff at Katie’s Pizza & Pasta Osteria understand the food they serve almost as well as owner/chef Katie Collier. Managers put the servers through daily drills to make sure they can answer questions about items like the Salume Beddu Pepperoni pizza and pasta dishes like the Torchio (what are sunchokes, anyway?). “Before every lunch and dinner shift, we make three dishes,” Collier says. “We talk about how they were made, taste them and quiz employees on what’s in each dish. If you do this twice a day, every day, everyone knows exactly what’s in everything and how it’s made—and they have the confidence to go out and talk to the tables and answer any questions they have.”

from beet-dyed paccheri to hand-rolled strozzapreti, along with sauces full of subtle, complex flavors meant to be savored like a summer’s day in Tuscany. Guests swoon over her one-of-a-kind, tulip-shaped fiori, which comes tossed with peppery arugula and a spicy arrabiata sauce, and her signature Black Spaghetti, injected with squid ink and served with prawns, scallops, clams and caviar. The pizzas are no less feastworthy, including the Fig & Squash, made with roasted butternut squash, Black Mission figs, pancetta, arugula, goat cheese, sage and a balsamic drizzle, and the Brussels Sprout, topped with Brussels sprout leaves, pancetta, pine nuts and Fontina cheese and dressed with a sweet, ambrosial vincotto. Collier dreams up all of the recipes herself (right down to signature bar drinks like the Tito’s Vodka-based Strawberry Demure and several seasonal Watermelon Cocktails), while a chef de cuisine carries out the menu. Like any respectable pizzaiola in the foodie age, Collier shops around for local, in-season produce whenever possible

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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PHOTOS BY DANIEL LEE PEREA

Customers are known to line up for two hours or more for the wood-fired pizzas, pastas and desserts at Katie’s Pizza & Pasta Osteria.

Signature cocktails make happy hour a can’t-miss at Katie’s Pizza & Pasta Osteria. During our visit, the PMQ team feasted on various artisanal menu items, including breads, the Brussels Sprout pizza and Margherita, and Ricotta Donuts With Gelato and Fresh Berries.

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“We didn’t have a lot [growing up]. Nobody got dressed up and went out to fancy dinners in our family. I want people to feel like they don’t have to think about it when they come here— how they’re dressed, whether they’ll have to spend a lot. No matter what you’re wearing, no matter what mood you’re in, you’ll feel comfortable here.” — K AT I E C O L L I E R , K AT I E ’ S P I Z Z A & PA S TA O S T E R I A

and even grows her own squash blossoms, herbs, tomatoes and other ingredients in a patio garden in front of the restaurant. Her cured meats come from a St. Louis neighborhood called The Hill that’s famous for its Italian-American salumerias and restaurants. “The menu is completely me,” Collier says. “I love to research and study and discover new things, and I have a really good sense of how things should come together, the story they should tell, the plating, all of that.” TELLING HER STORY HER WAY Collier also has a really good sense of how to market and promote a restaurant. Although both of her pizzerias have gotten great word-of-mouth, she knows better than to rely on buzz alone. Working with a local marketing agency, Collier tells her story her way, using every medium available, from a splashy, elegantly designed website to high-quality photography on Instagram that reflects Collier’s own bright, warm esthetic. Her Give Back Tuesday events, held monthly for local causes dear to her heart, have become major events, raising $110,000 for charities to date and drawing more than 1,000 applications a year. She makes frequent appearances on local TV morning shows and won’t hesitate to pick up the phone and ask to be a guest. “Sometimes, you just have to call and say, ‘Hey, I’ve got this restaurant and I’d love to come on and share my food,’ and you’d be surprised how many times they’ll say, ‘Sounds good!’” Perhaps the crowning touch is her online cooking series, From Scratch With Katie, a polished, fast-paced blend of stand-and-stir instructional videos and Food Network-style extended pieces that feature hometown celebrities and culinary tastemakers, including a colorful family of women from the TV show Resale Royalty, Sugarfire Smoke House chef Mike Johnson, and David Chol of Seoul Taco. “We brought in local people with big personalities and other chefs to cook with us,” Collier says. “Some chefs May 2017 pmq.com

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Katie’s keeps a robust online presence on all major social media platforms, including (clockwise) YouTube, Vimeo, Facebook, Instagram and Twitter.

come in and share their theories of cooking with me. Others don’t know anything about cooking, and I get to teach them. We know we have to put our own content out there to express our brand in our way so people will get our personality and see who we are.” More recently, Collier has developed a series of instructional videos that will accompany her innovative new line of Vero Pasta meal kits, which can be ordered online and prepared at home. (See sidebar on page 36.) She posts her videos all over the Internet, including Katie’s Pizza & Pasta channels on YouTube and Vimeo as well as Instagram, Twitter and Facebook. “A lot of our videos on Facebook will get between 30,000 and 90,000 views,” she says. “On YouTube, the average is 10,000 to 20,000, with some getting up to 100,000 views.” Producing all that video content isn’t cheap, Collier admits. “But if you want to do 1,000 people a day in an 81-seat restaurant, you’ve got to spend some money to get them in here. There’s no way for anyone to know you’re here unless you tell them. Word-of-mouth can only go so far. I promise you, video works, but you have to be passionate about what you’re doing and believe in the content you’re putting out there.” 42

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FIND KATIE’S ON SOCIAL MEDIA:

DOING BIG THINGS The high quality of Collier’s video content—and her own seemingly effortless and gracious presence in front of the camera—makes Katie’s Pizza & Pasta Osteria look like a larger company than it is. But that’s all part of the plan. A second location, this one in nearby Town and Country, Missouri, should open this summer. From there, Collier has national ambitions, though not in the sense of a traditional franchise operation. Instead of opening a string of cookie-cutter stores around Missouri, she plans to quickly jump state lines and look next at far-flung cities like San Diego, Denver, Nashville and Phoenix. “This is our life, so I want to go to places where we can experience beautiful scenery and all the things we love,” she says. “We don’t want to saturate the local market. Then it just feels like it’s a corporation, a chain, and you lose some of that authenticity. We just want one or two restaurants in multiple cities.” Collier already has systems in place for duplicating the Katie’s operation as well as an experienced partner, a former Panera Bread executive who helped take that chain from 500 to 1,500 stores, to guide them as they expand. “He’s part of our team, and we have managers that have

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COURTESY KATIE’S PIZZA & PASTA OSTERIA

Katie’s husband, artist and businessman Ted Collier, provided original artwork for the restaurant and helped her realize her vision of an artisanal but unpretentious pizza and pasta eatery.

The ladies from The Vault, who starred on Style Network’s Resale Royalty, learned how to make meatballs with creamy polenta on an episode of From Scratch With Katie.

worked for huge restaurant groups and handled expansions in other cities,” Collier says. But that doesn’t mean she won’t keep innovating along the way. “When you don’t limit yourself to other people’s standards or worry about what’s normal for everyone else, that’s when you start doing big things,” she notes. And Collier will keep doing big things with people she knows she can trust. She has stocked her staff with family members—her mother is the general manager, one of her brothers is a manager, and, of course, her husband is a partner. That sense of family togetherness helps give Katie’s Pizza & Pasta Osteria a warm, relaxed vibe that has been key to the restaurant’s success. “Our personalities are built into this place,” Collier says. “This is how we grew up. We were artists—we didn’t have a lot. Nobody got dressed up and went out to fancy dinners in our family. I always say I want people to feel like they don’t have to think about it when they come here—how they’re dressed, whether they’ll have to spend a lot. No matter what you’re wearing, no matter what mood you’re in, you’ll feel comfortable here.”

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Rick Hynum is PMQ’s editor in chief. May 2017 pmq.com

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Finishing oils can amp up the flavor on piesâ&#x20AC;&#x201D;and allow operators to charge more for going the extra mile.

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

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The

Touch Is it time for an oil change? Pizzeria chefs use a drizzle of flavorinfusing finishing oils to jazz up everything from salads, apps and dips to signature pies. By Tracy Morin

asty finishing oils (also called anointing oils or condiment oils) work perfectly in a pizzeria because they can be used in so many ways, across the menu—think dipping oils, salad dressings, or drizzles atop your signature pies or side items. The possibilities are endless: High-quality extra-virgin olive oil (EVOO), truffle oil, pistachio oil, almond oil, sesame oil, or infused or flavored oils (think lemon, porcini, chili or herb) add depth of flavor while boosting value perception. And, although they cost more than more utilitarian oil types, they can make your menu items pop. COOKING VS. FINISHING OILS Cooking oils and finishing oils serve different purposes, according to David Mitroff, a restaurant consultant and founder of Piedmont Avenue Consulting in Oakland, California. “Cooking oils can withstand high temperature that makes frying and high-heat cooking possible, while oils with a lower smoke point will break down to glycerol and free fatty acids and start to produce toxic fumes and harmful free radicals,” he explains. “On the other hand, finishing oils create a more diverse taste for your dish and do not require May 2017 pmq.com

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GRACE SAGER PHOTOGRAPHY

“The types of oils present in menu items indicate how upscale and serious the restaurant is. Most pizza chains are not going to go the extra mile to drizzle their pizzas with expensive EVOO, but an upscale or artisan pizzeria will.” — DAV I D M I T RO F F, P I E D M O N T AV E N U E C O N S U LT I N G

Weed Eaters As more states vote to legalize marijuana, the munchie-inducing plant has, ironically, made its way into everything edible— including, yes, a finishing oil. Pot d’Huile is a cannabis-infused olive oil made with California-grown Gorilla Cookies cannabis and EVOO from a small family farm in Northern California. And it’s already being endorsed by multiple chefs in the state’s Bay Area. “The sticky-sweet gummies and baked goods of the past are making way for treats like homemade garlic croutons and fresh salad dressings, all infused with cannabis via Pot d’Huile,” says Carolyn Insley, account manager at RRPR Creative in San Francisco. “The oil, while great for cooking at low temperatures, also makes a fantastic finishing oil for anything from ice cream to potatoes to pizza.”

Due to its low smoke point and flavor-boosting qualities, extra-virgin olive oil is perfect as a post-bake finishing touch on artisan pies.

RALLY PIZZA

Head chef and owner Wes Rowe from San Francisco’s Wes Burger ‘N’ More is using Pot d’Huile on tater tots after hours; it isn’t quite legal for restaurants to serve items with Pot d’Huile during regular service, so the oil is also gaining popularity in pop-up suppers. But it’s available only for residents of California who have a valid California recommendation. But if pro-pot regulations continue to gain ground, the future of finishing oils might look downright trippy.

heating. Some popular uses of finishing oil include creating customized sauces, glazing breads and adding eye appeal with plate decorations.” At Rally Pizza in Vancouver, Washington, owner and chef Alan Maniscalco mostly uses two varieties of oil, EVOO and canola, but has incorporated other specialty oils in smaller quantities. “When deciding which oil to use, flavor is key,” Maniscalco says. “Canola or another neutral-flavor oil, like grapeseed oil, works best when you want to taste the ingredient it’s being paired with. Canola is also useful when you’re cooking at a high heat, because it has a high smoke point, while EVOO is useful as a finishing oil when you want to taste the oil itself. It’s also great for cooking, but at lower temperatures, because it has a low smoke point and burns more easily, which results in a bitter flavor.”

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“[Our canola oil-based salsa verde] is similar to pesto, minus the nuts and cheese. It’s amazingly bright and herbaceous, and we use it as a base for many applications, like mixing it with EVOO until it has a spoonable consistency to finish our Tocca di Verde right after it comes out of the oven.”

2 P

— A L A N M A N I S C A L C O, R A L LY P I Z Z A RALLY PIZZA

Pizzerias can also use finishing oils to set themselves apart from competitors and elevate their menus—and their profits. “The types of oils present in menu items indicate how upscale and serious the restaurant is,” Mitroff notes. “Most pizza chains are not going to go the extra mile to drizzle their pizzas with expensive EVOO, but an upscale or artisan pizzeria will.”

That perfect bake. Every time.

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DRIZZLICIOUS APPLICATIONS Of course, olive oil is a standby at many pizzerias, but a high-quality variety can impart impeccable flavor to a variety of dishes. “You can’t go wrong with cold-pressed EVOO,” Mitroff says. “You can brush your crust with EVOO before baking and again before serving, to allow your dough to retain flavor during oven time. In general, finishing oils are best used as a light drizzle, adding moisture to drier pizza toppings, or as a dipping option for grill-style or whole-wheat pizza crusts that might be tougher in texture.” Alfie Szeprethy, corporate chef for La Jolla, California-based Sammy’s Woodfired Pizza & Grill, with 18 locations in California and Nevada, uses EVOO as a finishing oil for his pizza crust. “It has a low smoke point and imparts a lot of flavor,” he says. “We also use the oil, along

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• CO

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• NEW ITEMS, FRESH IDEAS & VALUE-ADDED SERVICES EXPO: Browse, taste and engage with many of the top pizzeria Manufacturers and Suppliers of Value Added Restaurant Services.

• THE PIZZA TV VIDEO BOOTH Your free 5 minutes of fame has arrived. Step inside the video booth to answer 8 quick questions on camera.

• KEYNOTE SPEAKER: CHRIS MULLER PH.D. BOSTON UNIVERSITY, PROFESSOR OF THE PRACTICE, HOSPITALITY Listen as Dr. Muller presents the follow up to last year’s “Disruptive Innovation” with this year’s topic “Innovation and Trends: Challenges & Strategies for the Independent Operator” things you need to know that will help Independents to not only survive but thrive in a hostile environment of National corporate chains.

• NEPC’S INAUGURAL GOLF OUTING TO SUPPORT THE SLICE OF HOPE 12 pm – Practice Range and Putting Green 1:30 pm – Shot Gun Tee-off

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At Sammy’s Woodfired Pizza & Grill, chefs use extra-virgin olive oil as a glaze for crusts, which imparts extra flavor when applied after baking.

SAMMY’S PIZZA

“One of our most popular pizzas is the Brie & Truffle Oil, thanks to the flavor from the infused oil, which is drizzled over the top after coming out of the wood-fired oven. Another option would be to use a chili oil brushed on the pizza crust to add some heat.” — A L F I E S Z E P R E T H Y, S A M M Y ’ S W O O D F I R E D P I Z Z A & G R I L L

with a Za’atar spice mix, on our hummus, baba ganoush and lebni to accent the flavors and textures of the dips.” Rally Pizza uses EVOO to create a go-to blend that Maniscalco calls “flavor sauce.” He makes the mixture by slowly cooking minced garlic in the oil at a low temperature until the garlic is soft; then he adds crushed fennel seed and chile flakes. “We use this sauce as a pizza topping,” he says. “Our Little Gina is simply tomato sauce, hand-pulled mozzarella and flavor sauce. The sauce tops our Tocca di Verde (‘touch of green’), with house-made ricotta, hand-pulled mozzarella, Parmigiano-Reggiano and salsa verde, and we also mix flavor sauce into our pizza sauce for a spicy dipping sauce to accompany arancini.” Alternatively, Maniscalco drizzles a clean, buttery EVOO over roasted vegetables and fresh mozzarella. Meanwhile, humble canola oil is a key ingredient in Rally Pizza’s salsa verde, or green sauce. Canola’s neutral flavor offers a perfect base for the sauce, which blends basil, parsley, cilantro, green onion, serrano chile and lime juice; Maniscalco says it’s “similar to pesto, minus the nuts and cheese. It’s amazingly bright and herbaceous, and we use it as a base for many applications, like mixing it with 50

EVOO until it has a spoonable consistency to finish our Tocca di Verde right after it comes out of the oven.” And there are other applications: Maniscalco uses the salsa verde to finish a creamy polenta gratin made with ricotta, mozzarella and a spicy tomato sauce. He mixes the sauce with a flavored oil made by slowly cooking turmeric powder and fenugreek seed in canola oil, which is strained, then cooled. “The resulting oil has a beautiful golden color,” he explains. “The mixture of green sauce and flavored oil separates into a beautiful gold and green mosaic over the bubbling gratin, which we finish with Parmigiano-Reggiano.” ANOTHER WORLD OF TASTES Indeed, flavored oils conjure up another world of tastes. “One of our most popular pizzas is the Brie & Truffle Oil, thanks to the flavor from the infused oil, which is drizzled over the top after coming out of the wood-fired oven,” Szeprethy says. “Another option would be to use a chili oil brushed on the pizza crust to add some

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RALLY PIZZA

Pizza Package

Rally Pizza uses finishing oils to create tasty, versatile sauces for drizzling atop pies and other applications; its salsa verde and flavor sauce add extra oomph and eye appeal.

heat.” Truffle oil, of course, has also graced many menus of late, thanks to truffle fries popping up in restaurants coast to coast; a drizzle on potatoes combined with a sprinkling of Parmesan easily transforms humble spuds into gourmet superstars. Additional specialty oils have cropped up in recent years, while others have cemented their roles in various cuisines. For example, toasted sesame oil is an Asian mainstay, ideal for drizzling on Far East-inspired dishes. “The aroma of toasted sesame oil is distinct, yet not overwhelming, and it can be a great finishing addition to soups, noodles and sautéed dishes. It works well with the flavors of garlic or ginger,” Mitroff says. “Pistachio oil makes a great vinaigrette for light salads or steamed vegetables—and, because of its intense taste, it best pairs with simple flavors, like balsamic vinegar or a drizzle of honey.” Maniscalco blends sesame oil with mirin, soy sauce and gochujang (Korean hot chile paste) to dress a spicy kimchi and radish sprout salad that accompanies Rally Pizza’s Pork and Duck, a thick slice of porchetta topped with a fried duck egg. The tangy, spicy salad helps cut through the richness of the pork and duck yolk, he says. “We also use other specialty oils, like avocado oil drizzled over a salad of oranges, fennel and radicchio, and coconut oil, in which we cook spices such as cumin, coriander and mustard seed until they pop and crackle,” Maniscalco says. “This oil is great spooned over roasted vegetables like cauliflower, carrots and potatoes.” As demonstrated by adventurous chefs around the country, finishing oils can prove extremely versatile. Chances are, many items on your menu can be jazzed up with a simple drizzle. With so many varieties and price points to choose from, the hardest part will likely be narrowing down what works best for your operation. Take a look at your menu and ask yourself: Is it time for an oil change? Tracy Morin is PMQ’s senior copy editor.

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PEPPERONI GOES

PIZZA America’s favorite topping is a surprisingly versatile ingredient for your entire menu. Have you explored all of the possibilities of pepperoni? By Liz Barrett

L JEFF AMADOR

ee Hunzinger, manager and pizzaiolo at the Fairview, Texas, location of Cane Rosso, didn’t much care for pepperoni when he was growing up. “I didn’t like how the grease ran all over the pie,” admits Hunzinger, who has been working in pizzerias since he was a teen. But pepperoni has changed over the years, with Instagram-worthy cups of meat nirvana, super-spicy disks of fire that cater to a growing heat-loving society, and natural varieties geared toward more health-conscious pizza lovers. Once Hunzinger discovered cup-and-char pepperoni, he was sold. “It keeps the grease from running all over,” he says. “The flavor is so good, and it crisps up like bacon.” May 2017 pmq.com

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Today’s vendors offer upwards of 10 to 20 varieties of pepperoni and can custom-create a pepperoni for your pizza. Depending on your style of pizza, you can order a variety that’s natural, mild, spicy, thick- or thin-sliced, or not sliced at all. “Nowadays, when you’re ordering pepperoni from your salesperson, you can choose the thickness of the cut, which I think has a lot to do with the cupping,” Hunzinger notes. “Obviously, the thicker the cuts, the less pepperoni you’ll get, but the cuppage will be better than those that are cut thin.” And, Hunzinger adds, if cupping is what you’re looking for, size matters. “The small pepperonis cup quicker because it’s a smaller

area to create that dimple. It generally starts cupping up after one and a half or two minutes. Sometimes, if I’m putting it on a New York-style pie that’s baking for five minutes, I’ll let some pepperoni cook on there the whole time and then fill in the gaps during the last two minutes with more pepperoni so you have some crispier than others.” With expanding pepperoni varieties, the door is left wide open for creating some fantastic appetizers, salads, sandwiches and more—all using what you already have on hand. As America’s favorite topping, you already know that your guests love pepperoni, so let’s take a look at some other ways you can utilize it in your pizzeria.

Salads

Appetizers For an upcharge, offer pepperoni as an addition to your appetizers, like potato skins, artichoke dip, breadsticks, nachos, garlic knots or cheese plates. Or create a fun pizza dip using your sauce, pepperoni, ricotta and cream cheese to serve with breadsticks. At the new Peppino’s Pizzas in Rochester, New York, large risotto balls are stuffed with pepperoni and mozzarella, rolled in breadcrumbs and deep-fried to create Pepperoni Arancini. At Cane Rosso, Hunzinger adds pepperoni to his cheesy garlic bread. 54

Green salads get a little kick from sliced or cubed pepperoni, as do cold pasta salads, which make great sides or full lunch entrées. At Nima’s Pizza & More in Gassville, Arkansas, owners Rick and Jane Mines offer customers their choice of two meats on the pizzeria’s Chef Salad.

Soups Do you serve soup at your pizzeria? Imagine crispy, crumbled pepperoni on top of a creamy potato soup or cubed spicy pepperoni in a cup of homemade minestrone. Pepperoni lovers won’t argue with the option to enjoy their favorite topping in more places across your menu.

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Sandwiches Italian deli sandwiches just aren’t the same without some spicy pepperoni, and a warm stromboli or calzone packed with pepperoni is always a fan favorite. At Nima’s, the Mines stuff heated marinara sauce and pepperoni into a pocket grinder roll, smother it in mozzarella, and bake it to create the Hot Pepperoni Sub. In addition to its popular crumbled pepperoni on pizzas, Arni’s Restaurant in Lafayette, Indiana, offers a Hot Sicilian Stromboli with ham, salami, pepperoni, bacon and all the fixings. JEFF AMADOR

Other possibilities: a grown-up grilled cheese with pepperoni, a pizza burger with mozzarella and pepperoni, or even a twist on Mexican fare with a pizza quesadilla.

Pasta Take hot pasta dishes to the next level by adding cubed, sliced or crisped pepperoni. What about adding pepperoni to your Spaghetti and Meatballs, Chicken Parmesan, or Mac and Cheese recipes? Also try adding sliced or cubed pepperoni to other hot pasta dishes, such as Chicken Alfredo.

JEFF AMADOR

Condiments Feeling wildly creative? While some chefs make bacon jam, Cane Rosso’s Hunzinger whips up a pepperoni and soppressata jam, which he uses on pizza. “The Lady Marmalade pizza is a New York white pie topped with mozzarella, ricotta and the pepperonisoppressata jam,” he says. 56

If you’re ready to start experimenting, just take a look at your menu and add pepperoni to something that doesn’t already have it. Feature the dish as a special during one of your slow nights and see what transpires! Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of History.

Desserts Pepperoni for dessert? We’re not kidding! Try a savory pizza cake or cupcake adorned with mini-pepperonis. The mix of salty and slightly sweet is pretty amazing.

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FANCY FOODS 2017 PMQ’s sales team went in search of the finest Italian food and drink at this year’s Fancy Foods Show in San Francisco and found plenty to report on. THE REPUBLIC OF TEA This booth immediately caught my eye with its vast array of premium teas for any occasion—including, yes, eating pizza. Their “sip by sip rather than gulp by gulp” philosophy inspires consumers to treat tea with respect for its restorative, healing properties that set it apart from sugary, carbonated alternatives. The Be Well Teas collection features beverages to improve health and well-being, such as the Get Relief label for digestion and the Get Smart for memory and focus. These are great options for pizzerias looking to expand their menu line with healthy beverage alternatives. 800-298-4832, republicoftea.com 58

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Linda GREEN Co-Publisher

MAMIE’S PIES These adorable, homemade pocket pies will make a sweet addition to your pizzeria. The preservative-free, New England-style pies are easy to prepare, baking at high temperatures so you can pop them into your pizza oven directly from the freezer and watch them brown to a perfect crisp. The generations-old recipes come from a family tradition out of New Hampshire, with apple, pumpkin and strawberry pies in either standard or individual-sized pockets. 415-370-4617, mamiespies.com BELLUCCI OLIVE OIL Bellucci’s extra-virgin olive oil squeeze packs stood out as a unique new product that makes traveling with your favorite oil easy. Additionally, Bellucci’s parent company, Candor-AGS, has worked with Certified Origins to confront one of the biggest challenges in the olive oil industry—food fraud. The Bellucci app allows customers to track precisely where in Italy their olive oil was produced and educates the consumer on how the oil should taste according to the region and how it can be used in the kitchen. The travel packs and full-sized bottles are fully traceable, so you’ll know you’re getting what you paid for. 559-475-5401, belluccipremium.com

FORMOSA Of the many hot-sauce companies I saw at the Fancy Foods show, Formosa drew me to its booth because of all the people in it. It’s a family-owned company, and you could tell right away that a lot of joy and love goes into making their products. The handcrafted, all-natural sauces are made in California with three heat levels to choose from. The company also recently came out with travel-sized bottles that meet airplane size regulations so you can easily take it with you to spice up any food on the go or in the air. 408-297-3300, formosasauce.com

REVIVE KOMBUCHA Revive has taken kombucha, a once-obscure fermented brew, and made it fun and attractive for the mainstream market. Through a careful fermentation process, Revive has crafted an array of nine unique brews, including the Boogie Down, made with black tea and lemon and reminiscent of the mouthfeel and taste of soda. It’s perfect to enjoy with a pizza! Revive’s kombucha is alcohol-free but can be marketed like beer and sold on tap, in bottles or in growlers. And did I mention that health-boosting probiotics from live cultures give Revive’s kombucha its fizz? 707-536-1193, revivekombucha.com May 2017 pmq.com

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Clifton MOODY Senior Account Representative

GIUSTO'S VITA-GRAIN FLOURS I’m always on the lookout for up-and-coming flour brands, and this was one of my favorite finds. Giusto’s Vita-Grain Flour is organically grown, which is a big plus in this age of clean and natural ingredients. Pizza makers will want to check out Giusto’s “00” Unbleached Flour, a European-style flour made with a proprietary blend formulated just for pizza chefs, as well as the finely ground Extra Fancy Durum Flour. Since 1940, this company has focused on healthier baking, which is exactly what so many consumers seek these days. 650-873-6566, giustos.com

SPINATO'S FINE FOODS Spinato’s may be located in Arizona, but it’s about as Italian as any company you’ll ever find, with a high-quality product that pizzerias will want to try. Along with a variety of sauces and salad dressings, Spinato’s offers gluten-free pizzas that are delicious, easy to prep and safe to serve to customers on a gluten-free diet—allowing operators to cater to this rock-solid segment. All products come already made, packaged and ready to bake, so you can also worry less about the risk of-cross contamination in your kitchen. 480-275-4319, spinatosfinefoods.com 60

HONEY-SMOKED FISH COMPANY Nutritionists say fish is the healthiest protein of all, and we’re seeing more and more fish toppings on pizzas in recent years. This company offers a line of smoked salmon with a marvelous flavor like no other. They call it the “the energizing superfood protein of the future,” and if you give it a taste, you’ll understand why they’re so confident in their product. Honey-smoked salmon can be used in pizzas, pastas, salads and appetizers. If you’re looking for a specialty item that will set you apart from a crowded field of competitors, you really ought to give honey-smoked salmon a try! 303-371-8660, honeysmokedfish.com CONTE'S PASTA A first-generation Italian named Angela Conte opened Conte’s Restaurant in Vineland, New Jersey, in 1970, and her freshmade pastas were so good, her son, Mike, knew they had to share them with the world. Conte’s Pasta products soon found their way into fine restaurants around Philadelphia and South Jersey. Now they’re running full production lines of gluten-free products, including three bake-in-the-bag gluten-free pizzas—Margherita With Roasted Garlic and Olive Oil, Pepperoni, and Mushroom Florentine—plus raviolis, pierogies and gnocchi. The Contes have been wowing customers for two generations; grab a bite of these products, and you’ll see why. 856-697-3400, contespasta.com

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

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By outsourcing bakery items to professionals, you can better focus on your core menu items while saving on labor and ingredients. By Liz Barrett

n the constant quest to be more and offer more, many pizzeria operators have decided to focus on the stars of

their menuâ&#x20AC;&#x201D;pizza and pastaâ&#x20AC;&#x201D;and outsource items such as bread and desserts. While some may initially balk at the idea of outsourcing anything coming out of their kitchen, letâ&#x20AC;&#x2122;s take a quick look at some of the biggest benefits of leaving the baking to someone else. May 2017 pmq.com

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Have a new lineup of desserts? Highlight daily dessert specials online and with in-store chalkboards.

Marketing Outsourced Items Have a new lineup of desserts? Highlight daily dessert specials online and with in-store chalkboards. Looking for additional ways to use your new bread? Diversify and use it with more than your regular sandwiches. Try salad croutons, French bread pizza, pizza patty melts, soup bread bowls and more. Offer a dessert tasting platter that lets guests try mini versions of all of your desserts at once. Test out a grab-and-go breakfast offering for commuters that includes a specialty muffin or your spin on a breakfast bagel with a cup of coffee for one price.

You’ll save money. Making bread and pastries is a labor-intensive endeavor. Unless you’re going to hire someone full-time to focus on artisan bread and pastry making, training your in-house staff to produce items that meet the standard of professional bakers involves quite a learning curve. “Bakeries have so much more experience, and they already know what I’m looking for,” says RC Gallegos, owner of RC’S NYC Pizza & Pasta in Houston. “Switching over to an outsourced bread supplier definitely helped with our bottom line.”

You can focus on making better pizza. If you aren’t branded as a bakery and your goal is not to be known around town for your artisan baked goods, think twice about taking time away from your pizza in order to make bread. “Why not focus on what you do best and master your craft?” Gallegos says. “We used to make everything by hand, but now we outsource the hoagie bread, cheesecake and cannoli cream. I get my cannoli cream from Jersey—I can’t make it better than them. Why reinvent the wheel? It can cause inconsistencies and eat up your labor.”

“I’m a pizzeria owner. I don’t want to make specialty desserts when skilled labor is hard to find and desserts make up only about half of 1% of my sales.” — G I N O R AG O, PA N I N O ’ S 64

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RC’S NYC PIZZA & PASTA

“Bakeries have so much more experience, and they already know what I’m looking for. Switching over to an outsourced bread supplier definitely helped with our bottom line.” — R C G A L L E G O S , RC ’ S N YC P I Z Z A & PA S TA

Your menu can grow or diversify without added labor. If you aren’t already offering a selection of desserts or a variety of bread and roll choices, think about how outsourcing may help you offer your guests more. At Panino’s in Chicago, owner Gino Rago says the pizzeria makes its own gelato but outsources its brownies, cookies, cannoli and gluten-free chocolate cake, mostly from national purveyors. “I’m a pizzeria owner,” Rago says. “I don’t want to make specialty desserts when skilled labor is hard to find and desserts make up only about half of 1% of my sales.” Gallegos agrees. “After outsourcing our hoagie rolls, we started using them in place of our garlic sticks, too, since they were easier to store and held up better,” he notes. “We now use the same bread for our hoagies, our garlic bread appetizer and alongside all of our pasta dishes.”

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You can appeal to an expanded demographic. Do guests ever ask if you offer gluten-free pizza, sugar-free dessert or vegan pastries? Imagine being able to respond “yes” when asked about difficult or time-consuming menu offerings. Outsourcing opens up new revenue-generating opportunities while still allowing you and your staff to focus on what you do best.

You’ll enjoy more product consistency if you leave these items to experienced professionals. If you are making your own bread, rolls and pastries in-house, you may have suffered food loss due to overcooking, undercooking, inconsistent appearance and more. Issues like these are usually remedied when you use local and/or national purveyors. “I was looking for more consistency in my product,” Gallegos says. “My employees aren’t bread bakers, so there was a lot of inconsistency and waste. I work with a local bakery that’s a known brand and that deals with central markets and other restaurants in the area.”

Your ovens and counters won’t be overcrowded. What’s more important to the success of your pizzeria? Baking a pizza or a loaf of bread? Most pizzeria operators will agree that their pizza takes precedence. You won’t even have to make that decision if you outsource. Besides, making and keeping bread takes space. Do you have the extra space for bread trays in addition to your pizza equipment?

You can still woo guests with the smell of freshbaked items. Whether you’re outsourcing bread, cookies, cakes or muffins, suppliers will work with you to deliver what you need as an operator. If you still want guests to enjoy the smell of bread and cookies coming out of the oven, there are numerous par-baked options that can offer a middle ground between baking yourself and a ready-made product. Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of History.

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Pop Art A successful pop-up starts with a simple, easy-to-execute menu, but it can lead to bigger things, especially for food trucks with brick-and-mortar ambitions. By Tracy Morin

Part 2

n part 1 of this series (“Pop Art, Part 1,” April 2017), we covered some of the basics of staging a pop-up at your pizzeria, including the advantages of collaborating with other restaurants and chefs and choosing the right partners. This month, we revisited our panel to talk about developing the menu, working with non-profits and whether pop-ups can lead to brick-and-mortar success for food-truck operators.

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HANNAHBURTON

EMILY LOVING

COURTESY TERRI-LYNN WOODHOUSE

Pop-ups have proven to be a fun and engaging way for Cane Rosso to pack the house.

OUR PANEL: Jenny Dorsey, chef, culinary consultant and co-founder of Wednesdays pop-up series, New York, NY

Jay Jerrier, owner, Cane Rosso, Dallas, TX

JEFF AMADOR

Terri-Lynn Woodhouse, restaurant consultant and cofounder of One Earth, Niagara-On-the-Lake, Ontario, Canada

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F JEFF AMADOR

Pop-ups can be a fantastic method of charity contribution. Cane Rosso often donates proceeds to their own Cane Rosso Rescue, a dog rescue organization founded in 2014.

PMQ: WE KNOW THAT POP-UPS ARE ESPECIALLY HELPFUL FOR FOOD TRUCK OPERATORS, BUT DO YOU NEED A MOBILE KITCHEN TO STAGE A POP-UP? Dorsey: If you want to do a food truck-type pop-up, yes, but you can also pop up in any location with a small kitchen. Jerrier: Not at all. Generally, our pop-up guests will prep everything in their own restaurant kitchens, or they’ll show up early and prep in our kitchen with our staff. We buy all of the supplies for them; they can prep, or we’ll do it for them. We want them to have fun. Woodhouse: Not always, but you will want your pizza to show its best face, and having a mobile kitchen can help with that. If you already offer delivery, you can always

“If a restaurant does a bad job [on a pop-up], attendees might look at your pizzeria in a negative light. Ask how much you trust the business you’re working with; if you’re not completely sure, I wouldn’t do it.” — C H E F J E N N Y D O R S E Y, W E D N E S DAYS P O P - U P S E R I E S 70

follow your standard procedures to deliver to venues or events. Use technology to your benefit. In the pop-up world, being innovative and flexible is half the battle. PMQ: HOW SHOULD YOU DETERMINE YOUR MENU FOR A POP-UP EVENT AT ANOTHER RESTAURANT, INCLUDING HOW MANY MENU ITEMS TO SERVE? Dorsey: Unless you’re a seasoned pop-up pro, every event is challenging: Your staff is working out of a different hub, and you don’t know how many people will come. There are so many variables when you haven’t done a pop-up in that specific place before. So I would keep the menu small and concise, unless you’ve rented the space for more than one day. There’s little flexibility in terms of real estate, and people who get too ambitious and try to do too much just find themselves in a cluttered space. Generally, when people know it’s a pop-up event, they know you have constraints, so they don’t expect the exact same level of service or food. They’re more forgiving when you’re outside your normal confines. Don’t kill yourself; understand what parts of the process are most important and where you can whittle down to make your life easier on a hectic day. Jerrier: We keep the menu pretty concise for visiting chefs: no more than two to three items, such as their own custom pizzas or a signature dish of their own. Most times, the host restaurant will still have its entire regular menu running, so you need to be aware of everyone’s needs during service—what equipment you need, what

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to Italy!

#PizzaGold

THE WORLD PIZZA CHAMPIONSHIP MAY 8â&#x20AC;&#x201C;10, 2017 Following a gold medal win for acrobatics in 2016, the U.S. Pizza Team competes again this year to defend the title. PMQ social media channels will bring you all the spinning action and culinary delights as the competition unfolds.

# PizzaGold 2017 gold sponsors

2017 silver sponsors

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JEFF AMADOR

Experts say to be wary of letting third-party brands use your store for a pop-up. For example, you wouldn’t want a direct pizzeria competitor invading your restaurant, but a partnership with a reputable brand can help bring in new customers.

space, how many extra bodies will be in the kitchen. Don’t overthink it; it’s supposed to be fun. Something always goes wrong, but just go with the flow. Woodhouse: Don’t overdo it. Remember, you want to entice new clients to visit your restaurant, so bring your best items that are easily prepared and taste great. Make sure to know your pop-up partner’s demographic and tailor your menu accordingly. For example, your regular pepperoni pizza may not be a hit at a winery (perhaps a white pizza would be a great choice) but may be the best option at a kids party venue. PMQ: CAN POP-UPS ALSO BENEFIT LOCAL NONPROFITS? Dorsey: I think that’s great if you want people to know you have a mission-driven business and are invested in your community. After Hurricane Sandy, a lot of New York City businesses hosted pop-ups for rebuilding efforts. Jerrier: Definitely—our pop-ups always benefit a local charity. People like to spend money when they’re helping others. We generally donate proceeds to a charity (usually our own, Cane Rosso Rescue, a dog rescue organization we started in 2014), so there’s a great altruistic element to the events. Pop-ups are generally a one-night event, so they’re not going to be a huge revenue windfall. You 72

“If you already have a brickand-mortar, [use pop-ups to] get out there and reach new customers. If you’re growing your food-truck business through holding pop-ups only, that’s OK, too; once your customers become raving fans, a natural progression is to have a physical location.” — T E R R I - LY N N W O O D H O U S E , O N E E A RT H

want to do them during slow periods—January or February, Monday nights, etc.—to bring in a crowd, build buzz around your restaurant, or for charitable reasons. Woodhouse: They can! It’s a great way to grow market share and reach new customers, so you might donate a percentage of profits from the event to a nonprofit. PMQ: SHOULD YOU ALLOW OTHER BRANDS TO USE YOUR STORE FOR THEIR OWN POP-UPS? Dorsey: I think it depends. You probably wouldn’t want another pizzeria to take over your space, for example. Get in line with brands that can help and won’t conflict with your business. If a restaurant comes in and does a bad job, attendees might look at your pizzeria in a negative light. Just be careful with the branding and messaging, and ask how much you trust the business you’re working with; if you’re not completely sure, I wouldn’t do it. Jerrier: Definitely! Pop-ups help build community. I’m not sure you’d want to let a direct competitor use your restaurant, but anyone else is fair game. We look at it like this: No one is going to eat pizza every night, but by doing fun things with other restaurants, maybe they’ll think of you and the pop-up when they are in the mood for pizza. You just want to create a fun night and use the

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Promoting Your Pop-Up At Dallas-based Cane Rosso, owner Jay Jerrier uses social media to keep people informed about pop-ups as they happen. He posts pics of employees doing prep leading up to the event, plus photos of the line building outside and the crowd inside and plenty of “sexy food shots,” he says. “We also send out all kinds of details to local food media and some of our favorite bloggers. They love anything that will get them page clicks and views, so it’s a win-win.” Afterward, Jerrier monitors comments on Facebook and Twitter to evaluate the pop-up’s success. In addition to social media, New York chef Jenny Dorsey says grassroots campaigning is essential, especially if you’re not an established brand. “Tell your friends, family and local community groups,” she advises. “Unless you have tons of PR money, that’s how you get people in the door. It’s all about hardcore, on-the-ground hustling!”

opportunity to build relationships with potential future loyal customers! Woodhouse: If it’s a good fit for your brand, you should. They will be able to bring new clients and garner excitement by telling all of their social media followers where they will be. Plus, helping people is never a bad thing, in business or in life. PMQ: CAN POP-UPS LEAD TO BRICK-ANDMORTAR SUCCESS? Dorsey: If that’s the goal, sure. If it’s just for branding or marketing, you don’t have to make money off the event; it can be part of your marketing budget. If you’re doing a pop-up to prove a concept and raise money for a location, you need to show that your operations and costs are in line. Get a space that’s cost-effective and mimics your eventual build-out; have your employees on hand; offer at least 50% of the menu you’re planning (for your restaurant); and ensure the right amount of people come in so you can show investors you’re capable of running a restaurant. Jerrier: Absolutely. That’s how we went from a mobile pizza oven towed behind my SUV to eight operating restaurants today. We popped up for six months in a little bakery that had a great kitchen but closed at 3 p.m. every day. We took over their space Thursday through Saturday

“We keep the menu pretty concise for visiting chefs: no more than two to three items, such as their own custom pizzas or a signature dish of their own.” — J AY J E R R I E R , C A N E RO S S O

from 5 to 10 p.m. and created a whole restaurant, with a full menu and our own staff. We made it BYOB, so it became hugely popular. We would sell out of pizza within the first couple of hours while we built a devoted fan base. The pop-up gave us confidence that we could support our own restaurant—and when we finally did it, we had an instant fan base that was dying for us to open. Woodhouse: Having multiple revenue streams is never a bad idea. If you already have a brick-and-mortar, get out there and reach new customers. If you’re growing your business through holding pop-ups only, that’s OK, too; once your customers become raving fans, a natural progression is to have a physical location. Tracy Morin is PMQ’s senior copy editor.

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Knowing the exact criteria judges will look for at the World Pizza Championships, to be held May 8-10 in Parma, can give competitors a leg up on their peers. By Missy Green

uring the U.S. Pizza Team’s 2016 visit to Italy for the World Pizza Championship (WPC), Gino Rago, culinary director of the U.S. Pizza Team, interviewed veteran pizza competition judge Umberto Fornito about how points are given for the competition’s most elusive scoring category: Preparation at the Oven. In addition to winning Best Neapolitan Pizza at the WPC in 2005, Fornito was officially knighted by Italian President Giorgio Napolitano for his achievements in the pizza industry and travels the world lecturing on Neapolitan pizza. As Fornito explained to Rago, the 100 potential points awarded by the oven judge are crucial to every competitor’s final score. “Judges are looking at how you are dressed,” Rago notes. “They expect you to dress professionally, with a hat on your head, no shorts and no jewelry, such as watches, bracelets, rings, etc. They observe how you handle the dough, create your dough base and whether you apply the sauce, cheese and toppings with accuracy and neatness, using latex gloves when applicable. Then they take note of how you put the pie into the oven 74

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How are scores at the World Pizza Championship calculated? Pizzas are judged on taste, bake and preparation at the oven. Note that “presentation” is not listed in the final scoring criteria, but neat, clean clothing and confidence are important during the preparation of the pizza. 100 points Taste + 100 points Bake x 4 Judges = 800 + 100 points Preparation at the Oven = total of 900 points

Body language says it all. World Pizza Championship competitors have learned to pay close attention to Judge Umberto Fornito’s facial expressions as he reacts to very good and very poor examples of preparation at the oven. Oven judges, along with the judges seated on the panel to taste pizzas, use the following scale to guide their final decisions: with the pizza peel. They look to see if the toppings stay in place, if the pizza sticks to the peel, and how often the pizza maker looks into the oven or makes adjustments to the pizza. They determine how the pizza was cooked, how it was removed from the oven, and if the toppings and cheese remain intact. Lastly, they judge how clean the competitor leaves the area for the next competitor. Basically, they are looking to see that you are experienced and skilled enough to take part in their competition.” For this year’s event, to be held May 8-10 in Parma, American competitors should know that wooden peels are not widely available in Parma, so they may want to bring their own from home. Also note that the Pizza in Teglia (Bakery Sheet Pizza) and Pizza in Pala (Pizza On a Peel) divisions allow the use of only electric ovens. Finally, remember that confidence, organization and a well-pressed chef coat will take you a long way! Good luck out there, or, as they say in Italy, in bocca al lupo!

Very well done: 81-100 points

Well done: 61-80 points

Sufficient: 41-60 points

Poorly done: 30-40 points

May 2017 pmq.com

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PIZZA WITHOUT BORDERS

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

London, England Tackling Food Waste, One Wonky Vegetable at a Time After a successful 12-week test run in Notting Hill, the United Kingdom’s first zero-waste, organic, vegetarian franchise has popped up again at the chic Mercato Metropolitano, a street food center in London. The restaurant, called Tiny Leaf, partners with farmers and plant breeders to receive organic vegetables that are either cosmetically undesirable—often called “wonky vegetables” or, in the States, “ugly” produce—or on the cusp of their past-freshness date. Tiny Leaf turns these would-be lost veggies into beautiful and delicious vegetarian dishes. Since the restaurant’s inception last year, it has already been featured in more than 60 media outlets, including The Times and the BBC. Alice Gilsenan, Tiny Leaf ’s co-founder, says its next project will be to open the first completely self-sustaining restaurant—which will emit nothing but water—later this year.

São Paulo, Brazil Pizzeria Owner Invents Novel Way to Handle Cash Carlos Zoppetti, owner of Pizzaria Bari and director of the ConPizza Institute, uses a clever procedure to make deliveries run smoother while increasing accountability. When a customer places an order over the phone, he is asked what kind of bills he plans to pay with (10, 20, 50, etc.). The person taking the order makes exact change for the customer and seals it in a plastic bag to give to the delivery driver. “We do this so our delivery drivers don’t have to hunt around in their pockets for change upon making their deliveries,” Zoppetti says. “Also, if there is a discrepancy in how much change should have been given, we know exactly where it went wrong—with the person who sealed the envelope.”

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Sweden Reusable Plastic Wrap Keeps Food—and the Environment—Sustainable A Swedish company has found a new way to seal pizza dough trays and keep other foods fresher for longer while reducing waste. The innovative Eazycover is an elastic plastic wrap with a built-in rubber band that reportedly provides a tight seal around plates, bowls and other food containers. Eazycover comes in three sizes, with the largest one suitable for covering dough trays. The reusable product has made inroads in Scandinavian restaurants thanks in part to members of the Culinary Team of Finland, according to the company’s website.

Australia Domino’s Offers 20-Minute Guarantee (for a Fee) For an extra $3, Aussies can get their Domino’s pizza in under 20 minutes, guaranteed. CEO Don Meij describes the process as being “slow where it matters and fast where it counts: slow in the careful preparation of your pizza [and] faster by cutting cook time in half. We even have stores doing the unthinkable, introducing a world first in pizza delivery by offering customers a 10-minute delivery, made possible through cutting-edge technology and operation efficiency.” The 20-minute guarantee is available online exclusively and only when conditions are favorable enough for drivers to safely deliver on the promise.

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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.

A culinary tour of St. Louis isn’t complete without several slices at Imo’s Pizza, where the St. Louis style of pizza—including an ultra-thin, cracker-like crust and Provel cheese—was invented.

ELLA SEDDON ELLA SEDDON

PMQ editor-in-chief Rick Hynum dropped into the Magazine Street location of Theo’s Neighborhood Pizza in New Orleans and joined co-owner James “Jammer” Orintas for a late-lunch feast of thin-crust white pies.

IMO’S PIZZA | ST. LOUIS PMQ editor-in-chief Rick Hynum finally experienced St. Louis-style pizza at the chain that invented it—Imo’s Pizza. In a stopover at the cozy Broadway Street location in Cape Girardeau, Missouri, Hynum dug into a pie topped with fresh bell peppers, mushrooms, bacon, sausage and onions. The ultrathin, cracker-like crust (made with unleavened dough) had a nice, crispy bite, while the famous Provel cheese—a processed blend of provolone, Swiss and white cheddar that tastes like none of the above—lived up to its hype: creamy and tangy on the tongue, like a cheese dip on a pizza, but in the best possible way. THEO’S | NEW ORLEANS Speaking of cracker-thin crusts, Hynum also paid a visit to Theo’s Neighborhood Pizza, a three-store company (with a fourth store on the way) that’s quickly becoming an institution in the Crescent City. Hynum and some friends sat down to lunch with co-owner James “Jammer” Orintas at the Magazine Street location and feasted on white pies like The Expert and the Spicy Mexican Chicken. Hynum went back for seconds and thirds of The Eccentric, made with chicken, yellow squash, jalapeños, spicy tomatoes, Anaheim peppers, spinach, feta, pepper Jack and mozzarella cheeses, before he finally summoned the will to stop eating and save the leftovers for lunch the next day. PARIZZA | PARIS PMQ’s Missy Green attended Parizza, France’s most fabulous pizza show, in Paris this March. Highlights from the show were largely tech-based, with a continued increase in self-ordering kiosks and pizza vending machines. One POS company, called Tiller, modeled its booth after a cross between the Apple Store and a nightclub. Tiller presented a tech-savvy image with a booth full of vibrant, young reps ready to demonstrate their product while electro beats thrummed in the background. Potential clients often sat down for casual discussions over a glass of champagne, a common practice at French food shows. PMQ international correspondent Missy Green had a chance to try out a Tiller self-ordering kiosk at the Paris Parizza show in March.

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Where We're Going

THE NATIONAL RESTAURANT ASSOCIATION SHOW CHICAGO | MAY 20-23, 2017 The restaurant industry’s biggest trade show opens Saturday, May 20, with a special focus on the pizza biz. The NRA will host the Innovation of Fast Casual & Pizza Summit, covering consumer trends, workforce challenges, third-party delivery, franchising issues and lessons from industry leaders about how to stay nimble in the pizza business today. This year’s NRA highlights will also include the Bellavita Italian Pavilion, described as “the largest made-in-Italy food and wine expo to be found outside the mother country,” and dozens of educational sessions on topics such as controlling costs, the challenges of the digital marketplace, employee retention and wooing Generation Z. If you’re the star-struck type, the 2017 show is a can’t-miss event. Celebrity chefs will whip up specialty dishes on the World Culinary Stage and in the Bellavita Italian Pavilion. Be on the lookout for Rick Bayless, owner of various award-winning Chicago eateries, host of Mexico: One Plate at a Time and winner of Bravo’s Top Chef Masters, as well as Italian superchef and restaurateur Fabio Viviani, winner of the “Fan Favorite” title on Top Chef and host of the YouTube series Fabio’s Kitchen. Also featured on the World Culinary Stage will be Stephanie Izard, a Top Chef winner, one of Food & Wine Magazine’s “Best New Chefs” in 2010, and owner of the James Beard Award-nominated eatery, Girl & the Goat. For a change of pace, you can also check out a demo by Jeff Mauro, star of the Food Network’s The Sandwich King, $24 in 24 Hrs. and The Kitchen, plus an appearance by Pat Neely, master of southern barbecue and star of the Food Network’s Down Home With the Neelys.

2017 NRA attendees will be able to check out specialty dishes from a selection of celebrity chefs, including (top to bottom) Fabio Viviani, Jeff Mauro, Pat Neely, Rick Bayless and Stephanie Izard.

May 2017 pmq.com

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PRODUCT SPOTLIGHT Mixing Dough with Precision The Perfect Pizza Prep Package The Robot Coupe CL50 Ultra Pizza Package provides an amazing return on your investment. It includes the CL50 Ultra Veg Prep Machine, two slicing discs (twoand four-millimeters), a grating disc, dicing kit, disc holders and disc cleaning kit. With this exclusive disc package, pizzeria owners can save time and labor on all daily veggie and cheese prep. 800-824-1646, robotcoupeusa.com

Precision Mixers, manufacturers of the Precision HD-60 pizza mixer, has introduced its newest line of spiral mixers, with �ive different models to choose from. Spiral mixers are available with dough capacities ranging between 88 to 264 pounds. All mixers are covered under a three- year limited-parts warranty and one-year full parts and labor warranty. 518-462-3387, precisionmixers@verizon.net

How to Lower Your Phone Bill Turkey That’s Fresh, Lean and Clean Jersey Mike’s has rolled out its popular #7 sub sandwich (and other subs) with 99% fat-free turkey raised without antibiotics. Consumers are looking for cleaner labels, and this offering meets that demand. For 60-plus years, Jersey Mike’s has served up authentic, freshsliced and fresh-grilled sub sandwiches. Franchising opportunities are available for territories around the country! 732-292-8272, jerseymikes.com

Back to the Basics with Tyson Tyson is getting back to the basics with all-natural meats. The company has introduced the Authentically Crafted Exceptional Meats portfolio under the Tyson and Hillshire Farm brands. With their handcrafted, back-of-house appearance, these premium meats have high-quality texture and offer exceptional appeal without extra effort. 800-248-9766, tysonfoodservice.com

PizzaCloud helps pizzerias lower their phone bills and increase sales through improved phone handling, upsell messages and cellular backup Internet. Compatible with every POS system, analog phones come with new IP handsets and advanced features at a low cost. With cellular backup, phones, web order �low and card processing stay up when the Internet goes down. 866-511-5521, www.pizzacloud.net

Orders And Payments In One App Capitalize on the growing number of mobile orders before your competition does! iMenu To Go offers one �lat monthly fee, unlimited orders, direct deposit, customer loyalty programs, a branded web app, deals and coupons— and no contract! And their mobile apps instantly let customers get directions or place an order on any mobile device. 718-676-7554, iMenuToGo.com

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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THE PIZZA EXCHANGE BULLETIN BOARD

Now available, from the creator of the

BEST PIZZA LINER in the World, our

Bakeable Trays & Delivery Bags! IZ Z A IS W O R T H UR P I T! Liner O Y • Allows you to Pizza handle pizza with ease. • Eliminates the cardboard taste. • Absorbs grease and allows moisture to escape. • Ensures a crisper crust every time. • Keeps pizza 12-15 degrees warmer upon delivery.

Pizza Bags Bakeable Tray • With Revolutionary ADVANCED BAKE TECHNOLOGY! • Prevents oven drips & spills. • Patented bi-directional bumps allow for air flow & moisture release resulting in even baking. • Eliminates “soggy crust” centers.

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THE PIZZA EXCHANGE BULLETIN BOARD

Introducing

PIZZA BUTLER!

THE

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• Space-saving footprint - Compact design uses less table space than traditional stands • Easy storage - stackable • Versatile Function - serve pizza, appetizers, mini deserts and more • Sturdy Contruction - Dishwasher-safe, 18 gauge stainless steel • Customizable - Personalize with engraved logos

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ADVERTISER INDEX MAY 2017 Advertiser

Phone Website

Page

AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . 219-472-7272 . . . . . . . . . ammfg.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Bellissimo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974 . . . . . . . . bellissimofoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Dutchess . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-777-4498 . . . . . . . . dutchessbakers.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Edge Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-480-EDGE . . . . . . . edgeovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Fontanini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-MEAT . . . . . . . . fontanini.com . . . . . . . . . . . . . . . . . . . . . . Inside Back Cover Galbani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-206-9945 . . . . . . . . galbanicheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-8-GRANDE . . . . . . . grandecheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Harbortouch POS . . . . . . . . . . . . . . . . . . . . . . . . . . 866-286-8744 . . . . . . . . iharbortouch.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 . . . . . . . . hthsigns.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Italforni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 424-364-0075 . . . . . . . . italforniUSA.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 La Nova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 716-881-3366 . . . . . . . . lanova.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover Lloyd Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251 . . . . . . . . lloydpans.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 MailShark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-457-4275 . . . . . . . . themailshark.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 . . . . . . . . marsalsons.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 MicroMatic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-327-4159 . . . . . . . . micromatic.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Microworks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-787-2068 . . . . . . . . microworks.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Middleby Marshall . . . . . . . . . . . . . . . . . . . . . . . . . . 877-34-OVENS . . . . . . . wowoven.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 North American Bancard . . . . . . . . . . . . . . . . . . . . 877-653-9340 . . . . . . . . nabvelocity.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 PCI Pizza Cono . . . . . . . . . . . . . . . . . . . . . . . . . . . . 732-707-9009 . . . . . . . . pcifrozenfoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 PDQ POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-968-6430 . . . . . . . . pdqpos.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Peerless Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-548-4514 . . . . . . . . peerlessovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Perfect Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-5343 . . . . . . . . perfectcrust.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Pierce Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . poultry.com . . . . . . . . . . . . . . . . . . . . . . . . Inside Front Cover Pizza Butler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718 894 1212 . . . . . . . . thepizzabutler.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 PizzaOvens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-367-6836 . . . . . . . . pizzaovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Pizza Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-289-6836 . . . . . . . . pizzasolutions.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Portable Charging Solutions . . . . . . . . . . . . . . . . . 888-868-9131 . . . . . . . . chargerthing.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Restaurant Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . restaurantdepot.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Robot Coupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-1646 . . . . . . . . robotcoupeusa.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Saputo Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-3373 . . . . . . . . saputousafoodservice.com . . . . . . . . . . . . . . . . . . . . . . . . . 17 Smart Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-660-6564 . . . . . . . . smartflourfoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Somerset Industries . . . . . . . . . . . . . . . . . . . . . . . . 978-667-3355 . . . . . . . . smrset.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Speedline POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-400-9185 . . . . . . . . speedlinesolutions.com/results . . . . . . . . . . . . . . . . . . . . . 67 Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 . . . . . . . . stanislaus.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5 Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 . . . . . . . . univexcorp.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 World Mfg./ClearVu . . . . . . . . . . . . . . . . . . . . . . . . . 800-722-3539 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 XLT Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 . . . . . . . . xltovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Yamato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 262-236-0000 . . . . . . . . yamatoamericas.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

PMQ provides this information as a courtesy to our readers and will not be held responsible for errors or omissions. To report an error, call 662-234-5481 x127.

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE BAKING SCHOOLS

CHEESE

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

Authentic Flavor for Modern Menus

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

BEVERAGES ON TAP CALL (800) 824-3373 OR VISIT SAPUTOUSAFOODSERVICE.COM Mozzarella I Provolone I Blue Cheese I Gorgonzola I Asiago I Romano

BREAD SPECIALIZING IN HEARTH BAKED ITALIAN BREADS, HOAGIES, BUNS & ROLLS SINCE 1911.

CELLONES.COM • 800.334.8438

Contact - Mark Wutz • MWutz@cellones.com

CANDY/MINTS

Easy Way to Drive Traffic hospitalitymints.com

800 334 5181

• 61% of consumers say they would visit restaurants with mints more frequently • Customized with your Logo

CHEESE SHAKERS

CHEESE CHEESE SHAKER LIDS

CHICKEN

CHEESE

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

COMPUTER SYSTEMS: POINT OF SALE

The BEST Pizza POS OS OS

877-968-6430 PDQpos.com

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

CONSULTING

Online/Mobile Ordering Kitchen Management Inventory Tracking Loyalty/Rewards Driver Mapping & Dispatch

CUTTING BOARDS - EQUAL SLICE

Pizza Technology that Delivers.

www.granburyrs.com

800.750.3947

DESSERTS

Be Inspired. Be Creative. Be Original.

Red, White, and Blue Pizza with Nutella®

Fried Pizza Dough with Nutella®

Breakfast Pizza with Nutella®

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

Now Offering Gelato & Tiramisu Cups

908-241-9191 * Tasteitpresents.com

1-888-400-9185 speedlinesolutions.com 86

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

Make it count

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE DOUGH

DeIorio Foods

DOUGH PRESSES, ROLLERS

@DeIorios

blog.DeIorios.com

DeIorios.com

DOUGH TRAYS/PROOFING TRAYS DELICIOUS MADE-TO-ORDER BREAD AND PIZZA DOUGH Old World Tradition with New World Convenience.

www.mamalarosafoods.com

To locate a distributor near you, call 734-946-7878.

DOUGH DIVIDERS/ROUNDERS

• 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

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

STACKABLE

AIRTIGHT

DURABLE

ORDER DIRECT

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

Get the latest and greatest in pizza news, recipes, videos, marketing strategies and technologies at www.pmq.com!

WWW.DOUGHTRAYS.COM

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE FLOUR, GLUTEN-FREE

FOOD DISTRIBUTORS Scan for Demo

Premium Flours Make Gluten-Free Tasty & Easy! Tel: 310-366-7612 E-mail: sales@authenticfoods.com Web: www.authenticfoods.com

FRANCHISING

Should You Franchise Your Restaurant?

FLOUR

Exceptional pizza starts with exceptional flour. Traditional Pizza Flours, Whole Grain Flours, Pizza Crust Mixes, Private Label Packaging, Proprietary Blending, Custom Development

Contact us today to receive your free video on “How to Franchise Your Business” and learn ® about one of the most dynamic methods of expanding your business in today’s marketplace. F R A N C H I S E C O N S U LTA N T S 708-957-2300 • www.ifranchisegroup.com • info@ifranchisegroup.com

SUB-CULTURE

For more information call 1-800-553-5687 or visit www.baystatemilling.com

FOR PIZZA OPERATORS Call Brian @

732-292-8272

FRYERS BE THE

KING OF

www.kamut.com Kamut® is a trademark of Kamut International ltd.

Molino Pasini s.p.a. - Italy

Full line flours for Pizza, Fresh Pasta, Ready Mix for gnocchi Phone: 1-973-454-8534 +39 0376 969015 www.molinopasini.com - info@molinopasini.com

CHICKEN WINGS With AutoFry and MultiChef ventless technology you can serve hot delicious appetizers without the need for costly renovations. Fully Automated • Convenient • Reliable • Safe • Affordable • Fully Enclosed For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source for Ventless Kitchen Solutions for over 25 Years

FURNITURE/FIXTURES

Heat your Restaurant with SUNPAK® Outdoor Patio Heaters Full line of Flour: Pizza, Pasta, Bread, Pastries, Gluten Free, & Whole Grains Imported Exclusively by: Manzo Food Sales, Inc. Tel. (305) 406-2747.........www.manzofood.com

Wall or ceiling mounted, nothing on the floor

FOOD DISTRIBUTORS

Natural Gas or Propane Models Made in the U.S.A.

www.infradyne.com

888.317.5255

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE GLUTEN-FREE PRODUCTS W H O L E S O M

HOTEL ROOM KEYS

D E L I C I O U S ™ WHOLES

OME & DELICIOUS

™

HOTEL ROOM KEY ADVERTISING DIAL #600 from your room for In-Room SPEED DIAL Papa John’s ROOM DELIVERY to Your Business

PIZZAROOMKEYS.COM • 866-912-3539 Scan for Demo

INSURANCE

Premium Flours Make Gluten-Free Tasty & Easy! Tel: 310-366-7612 E-mail: sales@authenticfoods.com Web: www.authenticfoods.com

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

MACHINERY/EQUIPMENT

1-800-426-0323

www.northernpizza.com

Ovens Mixers Prep Tables Walk-ins Parts Smallwares

MACHINERY/EQUIPMENT

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MEAT TOPPINGS

MAGNETS

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

MIXERS USED HOBART 60 QT. MIXER FOR SALE AT US $4980.00 PLUS SHIPPING. Call Lynn at 214-552-3218.............................................................................. or e-mail tbfm@tbfm.com

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

MARKETING IDEAS A Gift For Your Customers

Or Retail Promotion

Custom Branded Bottle Openers

Reasonable Minimums

Holdsbowl! art 80-qundles a Ha . bag 0 5 lb our! of fl

www.pizzamixers.com • 1-877-R-MIXERS

Heavy Duty MIXeRS RS

2-Year Warranty

Set Your Pizzeria Apart From The Rest! Made in the U.S.A.

60 qt. Pizza Mixer handles 50 lb. bag of flour Direct gear drive transmission • Rigid cast iron construction

Globe Food Equipment Co. | www.globefoodequip.com

www.cymba.com •978-652-9622•info@cymba.com

Pizza Package Includes: CL50 Ultra Veg Prep Machine, 2mm and 4mm slicing disc, 7mm grating disc, 10mm dicing kit disc holders, and dice cleaning kit

800/824-1646 www.robotcoupeusa.com

The Original Variable Speed Mixer 3/26/17

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Varimixer Strong as a Bear.

MANAGEMENT

800-222-1138

www.varimixer.com

keep more of your hard earned dough!

V6OP

3 money saving programs:

sCheduLing • aTTendanCe • daiLy Log

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

save time and increase profits!

www.timeforge.com 866.684.7191

mixer@varimixer.com • 14240 South Lakes Dr • Charlotte, NC

MEAT TOPPINGS

MOISTURE-ABSORBENT TOPPINGS CONDITIONER/SUPPLIES

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE OLIVES

PIZZA BOXES

THE WORLD`S LARGEST OLIVE AND OLIVE OIL PRODUCER ACORSA USA 2200 FLETCHER AVE. SUITE # 702, FORT LEE, NJ 07024 Tel. 201-944-0474 ...... Fax # 201-944-1279 enrique.escudero@dcoop.es ... www.dcoop.es

CUSTOMIZE YOUR PIZZA BOX Doing It The American Way!

We offer a full line of Green Olives, Ripe Olives and Olive Oil from Spain for private label or branded. OU Kosher and BRC Certified. Inventory stored at 11 warehouses throughout the U.S.

TAKE YOUR IMAGE TO THE NEXT LEVEL 7” to 36” Custom Boxes and Odd Sizes Available

UP TO 4-COLORS | NO PLATE FEES*

Rectangular Flat Bread Boxes Available

ON HOLD MARKETING

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

PIZZA BOX LINERS ONLINE ORDERING

1000+ Restaurants Extensively Developed Fast. Secure. Easy.

$99 Monthly 0% Commission Go Mobile Today!

imenutogo.com

PIZZA BOX LINERS

718 676 7554

PIZZA DELIVERY THERMAL BAGS

PIZZA BOXES

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

MAY SPECIALS

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

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

Be Smart. Wood is over.

MADE IN ITALY

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

PIZZA OVENS

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

PIZZA MARKETING

PIZZA OVENS

WOOD FIRED OVENS marraforni.com info@marraforni.com 888.239.0575

TRADITIONAL, FAST CASUAL, ARTISAN... WEâ&#x20AC;&#x2122;VE GOT PIZZA COVERED VENTLESS IMPINGEMENT CONVEYORS, BATCH, AND ARTISAN BATCH OVENS 1-800-90TURBO | www.turbochef.com

PIZZA OVENS

Stone Deck, Pizza Dome, and Bakery

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

EARTHSTONE OVENS, INC. ...............6717 San Fernando Rd...................Glendale, CA 91201 800-840-4915 .......................Fax: 818-553-1133.......................... www.earthstoneovens.com All units UI listed. May 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA OVENS

PIZZA PEELS

MARSAL & SONS, INC. ....................................................................................................................... The new standard in the Pizza Industry Brick Lined Deck Ovens • Standard Deck Ovens • Prep Table Refrigeration 631-226-6688......................... marsalsons.com ................................................................. rich@marsalsons.com WOOD STONE CORPORATION.......................................................................................................... Stone Hearth & Specialty Commercial Cooking Equipment.............................................................. 1801 W. Bakerview Rd...............................Bellingham, WA 98226 TOLL Free 800-988-8103 .....................Fax: 360-650-1166 ................................................ woodstone-corp.com

PIZZA PANS

AMERICAN MADE

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

PIZZA SUPPLIES

• Pizza Preparation and Delivery Products •

P.A. PRODUCTS, Inc. BAKEWARE SPECIALISTS

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

THE

PIZZA BUTLER!

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

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

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

PIZZA PEELS

pmq.com/Recipe-Bank/

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA SUPPLIES

PRINTING

DESIGN • PRINT • MAIL

888-915-8369

www.GetMailShark.com REFRIGERATION

No Money Up Front On All Mailings Mail & Pay Weekly!

Menus This coupon is only valid at the Hanover location.

SANDWICHES

Chicken Fingers ....................................................5.50 Served with Apple Sauce, Cookie & Drink Served with Apple Sauce, Cookie & Drink

Ham, Roast Beef, Salami, Cheese, Lettuce, Tomatoes, Pickles & Mayo 4138 Hanover Street

(917) 633-2432

Postcards Dine-In • Carry Out • Delivery

KID’S MENU

All sandwiches are prepared hot or cold on fresh Italian bread and made with Provel® Cheese.

Cheese Steak ...............................................................................6.50

Roast Beef .................................................................................... 6.95

Kid’s Hot Dog ........................................................5.50

Roast Beef & Cheese *Au Jus add 0.40

Spaghetti ...............................................................5.50

Salsiccia ....................................................................................... 6.50

Served with Apple Sauce, Cookie & Drink

Italian Sausage Patty, Cheese & Pasta Sauce Meatballs, Cheese & Pasta Sauce

Buy One Large Pizza Get One

DAILY SPECIAL

Crispy Chicken ............................................................................. 6.50 Chicken Filet, Cheese, Lettuce, Tomato & Mayo

Buffalo Chicken ........................................................................... 6.50 Chicken Filet (Dipped in Hot Sauce), Bacon, Cheese & Lettuce

Ham & Cheese.............................................................................. 6.50 Turkey Club .................................................................................. 6.50

free

(Dine in or carryout only)

free

Buy One Medium Pizza Get One (Dine in or carryout only)

Poppa’s PIZZA SHOP 917-633-2432

Turkey, Bacon, Cheese, Lettuce Tomatoes & Mayo 4138 Hanover Street

(917) 633-2432

Italian Salami ............................................................................... 6.50

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 2

Wing Deal

buffet bunDle

DAILY SPECIALS 8.00

Wings 50¢

Large 1 Topping Pizza, and a Large Soda

Chicken Parmesan ...................................................................... 6.50

1. 8” One Topping Pizza, 1/2 House Salad & a 16oz. Drink 2. Chef Salad, Garlic Cheese Bread & a 16oz. Drink 3. Any Sandwich, 1/2 House Salad & a 16oz. Drink

tHree Pizza Deal

24.99

3 Large $ One Topping Pizzas (Dine in or carryout only)

Poppa’s PIZZA SHOP 917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 1

Add Extra Bacon 1.50 • Add Extra Meat 2.00

Italian Salami & Cheese

Crispy Chicken Strips Topped with Our Own Red Sauce, Parmesan & Provel Cheese This coupon is only valid at the Hanover location.

free MeDiuM Pizza

free large Pizza

Meatball ....................................................................................... 6.50 This coupon is only valid at the Hanover location.

Two Buffets $ Two Fountain Drinks

12.99

(Dine in or carryout only)

Poppa’s PIZZA SHOP 917-633-2432 Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 3

Half Price

Drinks in Drive-Thru

1/2 Price

4138 Hanover Street New York, NY 10038

*Roast Beef, add Au Jus 0.40

4. Pasta, 1/2 House Salad & a 16oz. Drink

Poppa’s PIZZA SHOP 917-633-2432

*Spaghetti & Mostaccioli w/ Meat Sauce, All other pastas get Extra Charge.

Chocolate, Strawberry or Vanilla

BEVERAGES

4138 Hanover Street

(917) 633-2432

Beer on Tap

Small (16) ......................... 1.25 Large (32) ......................... 1.75 Soft Drinks

Budweiser & Bud Light Mug. . . . . . . . . . . . . . . . . . . . . . . . 2.25 Fishbowl . . . . . . . . . . . . . . . . . . . . 4.00 Pitcher . . . . . . . . . . . . . . . . . . . . . 7.00

Pepsi, Diet Pepsi, Cherry Pepsi, Sierra Mist, Mountain Dew, Root Beer, Dr. Pepper, Lemonade, Iced Tea

Bottle Beer

Bud, Bud Light, Miller Lite, Coors Light Bottle . . . . . . . . . . . . . . . . . . . . . . 3.00

Bottled Water ................... 1.25 2 Liter Soda ...................... 2.60 4138 Hanover Street

4138 Hanover Street New York, NY 10038

Wine

Pepsi, Diet Pepsi, Cherry Pepsi, Root Beer, Sierra Mist, Mountain Dew, Dr. Pepper, Diet Dr. Pepper

Chardonnay, Merlot, White Zinfandel, Chablis, Lambrusco Glass. . . . . . . . . . . . . . . . . . . . . . . 3.50 1/2 Litre . . . . . . . . . . . . . . . . . . . . 9.95

(917) 633-2432

917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 5

4138 Hanover Street New York, NY 10038

917-633-2432

Double Deal

Pizza Deal

Any Large Pizza

LET US CATER YOUR NEXT EVENT!

DESSERTS New York Style Cheesecake ......................................................... 2.95 Ice Cream..................................................................................... 2.95

This coupon is only valid at the Hanover location.

Poppa’s PIZZA SHOP 917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 4

5. Wings, 1/2 House Salad & a 16oz. Drink 6. 10” One Topping Pizza & a 32oz. Drink 7. Toasted Ravioli, 1/2 House Salad, 16oz. Drink

$9.99

2 Large Pizzas (Dine in or carryout only)

19.99

buffet Deal

Buffet and Drink (Limit Five per COupon)

6.99

(Dine in or carryout only)

Poppa’s PIZZA SHOP 917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 7

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 8

917-633-2432 www.PoppasPizza.com

Example 3.indd 2

8/18/15 11:28 AM

Original New York Style Pizza Order Online »

2216

4138 Hanover Street

(917) 633-2432 This coupon is only valid at the Hanover location.

www.PoppasPizza.com

Scratch-Off Postcards

Peel-A-Box Postcards

food!* Scratch to win fREEto reveal your prize! Scratch Below

4138 Hanover Street New York, NY 10038

917-633-2432 Original New York Style Pizza 2216

*May not be combined with any other offers. One redemption per household. Must present scratch off to redeem. Good only at the Poppas located at 17287 Wildhorse Creek Road.

Order Online »

“The Best Pizza in New York!”

Magnets

Folded Magnets

PIZZA BUFFET • SALAD BAR • SANDWICHES

5138 Hanover Street New York, NY 10038

917-633-2432 FREE LARGE PIZZA

FREE MEDIUM PIZZA

Buy One Large Pizza

Buy One Medium Pizza

Get One FREE

(Dine in or carryout only)

917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 1

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 2

THREE PIZZA DEAL

WING DEAL

3 Large One Topping Pizzas $

Wings 50 ¢

24.99

(Dine in or carryout only)

917-633-2432

2816

(Delivery or carryout) 917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 4

HALF PRICE Drinks in Drive-Thru

5138 Hanover Street New York, NY 10038

BUFFET BUNDLE

2 Buffets & 2 Fountain Drinks $

917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 3

1/2 PRICE

12.99

917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 5

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 6

PIZZA DEAL

DOUBLE DEAL

Any Large Pizza $

2 Large Pizzas $

(Dine in or carryout only)

(Delivery or carryout)

19.99

9.99

917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 7

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 8

Birthday Mailers

New Movers

Happy Birthday, John!

Celebrate Your Special Day with a FREE Entrée! See Reverse Side For Your Special Offer.

1142 Victoria Court Fort Kent, ME 04743

FAMIGLIA

207-398-1269

Pizza

www.famigliapizza.com

Your Favorite Neighborhood Italian Cuisine!

see more at

www.marsalsons.com

(631) 226-6688

Door Hangers

Box Toppers Gourmet Pizzas 9” Small 4-Cut 8.99

12” Medium 8-Cut 12.99

14” Large 10-Cut 15.99

Deluxe

Pepperoni, mushrooms, green peppers, onions, italian sausage and cheese on our traditional pizza sauce.

Meat SupreMe

Pepperoni, tender ham, fresh bacon, savory italian sausage, beef and our pizza cheese blend on our traditional pizza sauce.

SPECIALS

LUNCH

From Our Den to Your Den

6 PErSonAL PAn PizzA $ 49 7 SAndWiCH $ 49 8 8 WinGS $ 49

(626) 918-2892 1251 Hacienda Blvd • La Puente

ALL dEALS inCLUdE FriES or SALAd & FoUnTAin drinK

Come talk with us on these platforms!

Add 5 Breadsticks And A 2-Liter To Any order

$5.00 CodE: CL

One coupon per order. Prices and participation may vary. Discount not applicable to tax, tip or delivery charge. Cannot be combined with other offers or promotions. Expires 12-3-16. Cash value 1/20¢.© 2016 Pizza Hut, LLC

MIX & MATCH 2 or More Medium Pizzas Any Toppings

$7.99 EACH CodE: Mo

liMited tiMe offer Must buy two to get the $7.99 each price. Not valid with limited time offers or other discounts. One coupon per order. Prices, participation and minimum purchase requirements for deliver may apply. Cash value 1/20¢. © 2016 Pizza Hut, LLC

Pizza Hut Socal DH B 08 16.indd 2

Mushrooms, crisp green peppers, fresh black olives, onions with pizza cheese blend on our traditional pizza sauce.

Hawaiian

Sweet pineapple, tender baked ham, our traditional pizza sauce and a generous portion of our pizza cheese blend.

OrdEr ONLiNE

www.FoxsPizzaPunxsy.com

Bacon DouBle cHeeSeBurger

dinE in or CArrYoUT

MonDaY-FRIDaY | 10 aM - 2 pM

7722

HAPPY HOUR

3-6PM & 9-11PM MondAY-FridAY 50% OFF APPETIZERS 75¢ WINGS $2.00 OFF PITCHERS $1.00 OFF PINTS

BreaD StickS

Home of the Big Daddy Pizza Special

Beer

Large 3-Topping Pizza

$11.99

PIZZA & WINGS

Please Mention coupon when ordering. Valid for limited time only.

From Our Den to Your Den

Large 1-Topping Pizza and 8 wings

$16.99

CodE: KY

Please Mention coupon when ordering. Valid for limited time only.

From Our Den to Your Den

Must be 21 or older. drink responsibly. beer, wine and cocktail selections May vary. see server for details.

Pizza Hut Socal DH B 08 16.indd 1

8/18/16 8:21 AM

Pizza & Sticks

Extra Large (12-Cut) 2-Topping Pizza & Order Of Breadsticks

$16.99

Please Mention coupon when ordering. Valid for limited time only.

From Our Den to Your Den

Double Deal

Two Medium (8-Cut) Pizzas W/1 Topping Each

$16.99

8/18/16 8:21 AM

4.99

16 Oven-Baked, Brushed With Our White Garlic Sauce And Sprinkled With Our Shaker Cheese Blend. Served With A Side Of Our Marinara Sauce.

SSaLaDS

liMited tiMe offer One coupon per order. Additional charge for Stuffed Crust and extra toppings. Prices, participation and minimum purchase requirements for delivery may apply. Cash value 1/20¢.© 2016 Pizza Hut, LLC

16” Champ Big Daddy 16-Cut 21-Cut 19.99 24.99

Zesty taco meat, crumbled nacho chips, cheddar cheese on our award winning pizza sauce, topped with fresh lettuce, ripe tomatoes after baking, served with taco sauce.

BarBecue cHicken

Grilled chicken, green peppers, onions, topped with cheddar cheese on a BBQ sauce base.

cHicken rancHer

Grilled chicken, ripe tomatoes topped with generous portions of pizza and cheddar cheese on a creamy ranch sauce.

Steak rancHer

Steak, ranch dressing, sweet peppers, onions, mushrooms and cheese. Grilled chicken, creamy ranch dressing, topped with pizza and cheddar cheese on a buffalo sauce base.

Bread Sides

RestauRant & spoRts baR • Watch All Your Favorite Sports • Monday-Friday Happy Hour • Book Your Parties With US 3-6PM & 9-11PM • Arcade Games • Extended Menu

liMited tiMe offer. Must be 21 or older. drink responsibly. beer, wine and cocktail selection May vary. see server for details.

16” X-Large 12-Cut 18.99

taco

Buffalo cHicken

Fresh bacon, meaty beef loaded with our special pizza cheese blend and cheddar cheese on our traditional pizza sauce.

Pizza hut

oFFEr noT AVAiLABLE onLinE. AddiTionAL CHArGE For EXTrA CHEESE And EXTrA ToPPinGS. Pepsi substitutions may occur. Product availability, combinability of discounts and specials, prices, participation, delivery areas and charges, and minimum purchase requirements for delivery may vary. PEPSi and the pepsi Globe are registered trademarks of PepsiCo, inc. The Pizza Hut name, logos and related marks are trademarks of Pizza Hut, LLC. © 2016 Pizza Hut, LLC. dBPBTF3104 CP1190472-6/16

ALWAYS WITH YOU.

Veggie

Punxsutawney 814-618-5653

207 N. Hampton Ave

Fox’s 3-Course Meal Order Of Breadsticks, Large 1-Topping Pizza, & Cookie Or Brownie Pizza

cHeeSY BreaDStickS

5.99

16 Oven-Baked With Our White Garlic Sauce, Topped With Our 3 Cheese Blend And Sprinkled With Our Special Shaker Cheese Blend. Served With A Side Of Marinara Sauce.

Munchi-Tizers Mozzarella StickS (6) 4.99 zuccHini SliceS (8oz) 4.99 weDge frieS (8oz) 2.49 Macaroni 4.99 & cHeeSe BiteS (8)

onion ringS (8oz) 4.99 Jalapeno popperS (6) 4.99 Bacon cHeDDar frieS 4.99 4 cHicken tenDerS 6.99

Served with Fries

Wings oVen roaSteD wingS 6.99 8 BreaDeD or traDitional: Plump, Juicy And Baked With Oven roasted Flavor.

cHooSe Your flaVor:

BoneleSS cHicken

6.99

Half Pound of our Lightly Breaded With Savory Herbs, Made With 100% Whole White Breast Meat. Customize With Your Choice Of Sauce.

Mild, Hot, Bbq, Garlic Parmesan & Sweet And Spicy.

$19.99

Please Mention coupon when ordering. Valid for limited time only.

From Our Den to Your Den

Foxs Pizza Punxsy 2SBT 02 16.indd 1

8417

3/2/16 10:09 AM

Foxs Pizza Punxsy 2SBT 02 16.indd 2

3/2/16 10:09 AM

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4/13/17 3:23 PM

THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PRINTING

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njfco.com | 800.291.3862

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

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE SCALES

TOMATO PRODUCTS Commercial weighing scales for restaurants, catering, delis, and other retail markets.

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PIZZA HALL OF FAME www.pizzahalloffame.com (Clockwise from top left) Actress Jane Russell picks up a pie in the 1950s; Russell’s signed photos adorned the restaurant walls; Barone’s has been a SoCal institution for 70-plus years; Frank Monteleone mans the ovens.

Barone’s Pizzeria Running out of food during a busy shift proved a fortuitous accident for a tight-knit SoCal Italian family— it was the day they introduced pizza. By Tracy Morin

n 1945, when Josephine Barone and her husband, Jerry, opened a small restaurant serving sandwiches and pasta in Sherman Oaks, California, she enlisted a small army of brothers and sisters as partners. With Tony, Frank and Mike Arpaia, Joseph Izzo, and Frank Monteleone, six Italian families pitched in and fostered early success. But pizza didn’t make the menu until they ran out of food on a busy day. “Josephine found a rectangular pie pan in the kitchen and put together her mother’s famous recipe for pizza,” explains Mike Monteleone, son of Frank and current owner with sons Michael and Stephan, and wife Stephanie. “People went crazy for it.” The humble eatery soon expanded to a sprawling facility down the street—a 4,500-square-foot space with banquet area—and business boomed. Family members worked full-time as chefs, bartenders and maintenance men, with their kids

chipping in. Eventually, the original pioneers retired, and Mike returned from the real estate biz to help his dad, the last member active, who has since passed away. The original (called Barone’s Famous Italian, now run by Mike’s brother Tom) relocated to Van Nuys in 2006, and in 2008 Mike’s family opened Barone’s Pizzeria, a casual-dining, 1,000-square-foot location in Woodland Hills. Today, a third generation helps lead the charge: Stephan fell in love with restaurants while growing up in the pizzeria and learning the ropes, while Michael, toting a background in marketing and technology, oversees the 2,000-square-foot location in Westlake Village, opened in 2015. Spreading a wide web over the area for 70-plus years, Barone’s pizza—a thin-crust, rectangular style that combined the family’s Sicilian and Neapolitan heritages—has become famous in SoCal. “We’re not the

average California pizza; it’s one-of-akind, so word-of-mouth is still the main way we reach new customers,” Mike notes. “We’ve stayed true to those oldschool recipes, and we’re committed to making sure that doesn’t change. Once people try us, they’re hooked.” Now, the Monteleones are looking to expand further, while consolidating the menu to best-selling basics (pizza and salad make up 80% of sales) and scaling down the size of future locations, focusing on delivery and takeout. The goal: one more location this year, and two per year for the next five years. They’re even looking into shipping nationwide on the heels of a November 2016 MSN article that proclaimed Barone’s the No. 1 pizza in California. “We never knew how famous we’d be, and we’re still growing,” Mike concludes. “We’re so blessed to be able to continue the legacy and do something special with it, even today.”

HAS YOUR PIZZERIA BEEN IN BUSINESS FOR 50 OR MORE YEARS? IF SO, CONTACT US AT TRACY@PMQ.COM. 98

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

halloffameMay17.indd 98

4/13/17 3:21 PM

Old School Pizza Toppings

Featuring our

Spicy Italian Sausage Topping The perfect size for your pie! Item # P63326

12-14 pieces/oz.

Try our old school pizza toppings â&#x20AC;&#x201D; same great recipe since 1978

Cook these pizza toppings under the cheese for best results

For samples, more information or to schedule a meeting with one of our specialists,

www.fontanini.com

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call 1-800-331-MEAT.

ÂŠ2014 Capital Wholesale Meats

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