PMQ Pizza March 2024

E L E VAT I N G

THE

BUSINESS

MARCH 2024

OF

PIZZA

PMQ.COM

Women 10

TO

WATCH The founder of Women in Pizza spotlights the movers and shakers who are inspiring a new generation of pizzaiolas.

P A G E

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INSIDE:

The Colorado Mountain Pie

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Mental Wellness at Work PAGE 46

Creative Pizza Promotions

PAGE 54

SHOW COVERAGE: U.S. PIZZA TEAM AT PIZZA EXPO PAGE 62

There are no shortcuts to greatness.

OK, maybe one.

YOU WOULDN’T COMPROMISE YOUR REPUTATION.

© 2024 Grande Cheese Company. All rights reserved. www.grandecheese.com

NEITHER WOULD WE.

MEET THE MASTERS

ELEVATING THE BUSINESS OF PIZZA

CONTENT EDITOR IN CHIEF Rick Hynum rhynum@wtwhmedia.com SENIOR EDITOR Charlie Pogacar cpogacar@wtwhmedia.com

JAMI E CULLI T ON

THE GREATEST SHOWMAN Jay Leno has put on thousands of shows over the years. So when the legendary comedian, best known as the longtime host of The Tonight Show, recently visited The Nona Slice House in Safety Harbor, Florida, owner Jamie Culliton had a chance to return the favor.

Culliton, the athletic coach for PMQ’s U.S. Pizza Team (USPT), is a bit of a showman in his own right. He won the gold medal in the 2016 World Pizza Championship’s Freestyle Acrobatics competition in Parma, Italy. He also took the silver medal in 2014 and 2015 and was part of the USPT’s gold medal-winning acrobatic routine in 2011.

Culliton’s pizza making chops are equally stellar—The Nona Slice House’s menu features multiple pizza styles, including New York, Detroit and “Olde World.” Culliton seized the opportunity to exhibit his dough spinning skills for Leno, while the comedian—who was performing in Tampa that weekend—enjoyed a New York-style slice with Italian sausage. “He was just a super-nice guy, and I was very thankful that he was very friendly and took pictures,” Culliton said later. “It was something he didn’t have to do.”

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COPY EDITOR Tracy Morin tmorin@wtwhmedia.com ASSOCIATE EDITOR/USPT COORDINATOR Brian Hernandez bhernandez@wtwhmedia.com VP, ASSOCIATION AND COMMUNITY ENGAGEMENT Allison Dean adean@wtwhmedia.com

A Publication of WTWH Media, LLC 662-234-5481 Volume 28, Issue 2 March 2024 ISSN 1937-5263

BRANDED CONTENT STUDIO DIRECTOR, BRANDED CONTENT Peggy Carouthers pcarouthers@wtwhmedia.com ASSISTANT EDITOR, BRANDED CONTENT Ya’el McCloud ymccloud@wtwhmedia.com ASSISTANT EDITOR, BRANDED CONTENT Olivia Schuster oschuster@wtwhmedia.com

SALES & BUSINESS DEVELOPMENT PUBLISHER Steve Green sgreen@wtwhmedia.com

VP, EDITORIAL DIRECTOR Greg Sanders gsanders@wtwhmedia.com

NATIONAL SALES MANAGER Linda Green lgreen@wtwhmedia.com

ART & PRODUCTION

NATIONAL SALES MANAGER Tom Boyles tboyles@wtwhmedia.com

ART DIRECTOR Eric Summers esummers@wtwhmedia.com SENIOR ART DIRECTOR Tory Bartelt tbartelt@wtwhmedia.com DIGITAL PRODUCTION COORDINATOR Blake Harris bharris@wtwhmedia.com

NATIONAL SALES MANAGER Ashley Cyprien acyprien@wtwhmedia.com SENIOR ACCOUNT EXECUTIVE Jerry Moschella jmoschella@wtwhmedia.com NATIONAL SALES DIRECTOR Eugene Drezner edrezner@wtwhmedia.com CUSTOMER SERVICE REPRESENTATIVE Brandy Pinion bpinion@wtwhmedia.com

PMQ PIZZA Issue 2 March 2024 (ISSN 1937-5263) is published monthly in January, March, April, May, June, August, September, October, November and December by WTWH Media, LLC, 1111 Superior Ave #2600, Cleveland, OH 44114-2560.

Periodical postage pricing paid at Cleveland, OH. Additional mailing offices at Bolingbrook, IL. POSTMASTER: Send address changes to PMQ PIZZA, 1111 Superior Ave #2600, Cleveland, OH 44114-2560.

Cost of U.S. subscription is $25 per year. International $35.

Opinions expressed by the editors and contributing writers are strictly their own and not necessarily those of the advertisers. All rights reserved. No portion of PMQ Pizza may be reproduced in whole or part without written consent.

TABLE OF CONTENTS

March 2024 16

Rocky Mountain Pie Little-known outside Colorado, this pizza style boasts a colorful history that’s steeped in legends both true and fictional.

46 Journey to Wellness

In response to need and demand, more pizza companies now offer support for employees’ mental wellness. But there’s still work to be done.

54 Fire Sales

22 24

Tasty pizza isn’t enough—your customers want an experience.

Two operators share red-hot promotions that keep their guests engaged and excited.

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A Showdown for the Ages More than 20 U.S. Pizza Team members will compete for top honors at the Pizza Expo’s International Pizza Challenge in Las Vegas on March 19 to 21.

GETTY IMA GES/ALF ON SO S AN GIAO

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Women in Pizza: 10 Women to Watch Guest editor Alexandra Mortati founded Women in Pizza to celebrate female leaders in our male-dominated industry. Here, she shares the stories, setbacks and triumphs of these unsung heroines.

BY ALEXANDRA MORTATI

ON THE COVER: SUNNY SUN, SUNNYSIDE PIZZERIA (PHOTO COURTESY SUNNY SUN)

ALSO IN THIS ISSUE: 13 Moneymakers 64 Product Spotlight 66 Pizza Industry Bulletin Board 68 PMQ Resource Guide 74 Pizza Hall of Fame

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GO PAZZO! Celebrate authenticity and add true Italian distinction to any meal with Margherita. From dried-cured prosciutto and hard salami to capicola and a wide assortment of pepperonis, our full line of authentic Italian meats offers the distinctive flavors your guests are sure to savor.

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Bring old-world style, tradition and flavor to your pizza menu today!

Visit smithfieldculinary.com/margherita or contact a sales rep at 888-327-6526

©2024 Smithfield

SPONSORED BY PIZZACLOUD

PIZZACLOUD LAUNCHES ITS AI DIGITAL ORDERING ASSISTANT Create real-time ordering solutions that cater to the complexities of the pizza industry.

A

RTIFICIAL INTELLIGENCE IS MAKING A POSITIVE IMPACT in the pizza restaurant industry, unlike its challenging roles in other sectors.

This is partly due to the efforts of PizzaCloud, a company based in Granville, Ohio.

With over 1,900 customer locations and fielding 1.6 million calls per month, the business phone solutions provider is now rolling out an AI-ordering digital assistant to increase ticket sales and allow existing staff to navigate the high-volume rush.

“The real problem in the industry is that most of the people working to develop AI ordering have never worked in a restaurant, never used a point-of-sale system, and never taken orders for pizza. They have no idea how complicated it is,” says PizzaCloud founder and president John Scully.

“We’ve been working closely with thousands of pizza restaurants for 10 years now, doing text message marketing, handling their phone calls, helping with the recorded calls.

I’ve heard thousands of phone calls from people ordering pizza. We came at it from a different viewpoint than everyone else.”

Experiencing countless shortfalls in viable AI options, existing customer Ali Ghassabian, software engineer at Pizza

Guys, turned to Scully to solve for an intricately integrated POS and real-time reporting AI system for all its 90 California, Nevada and Texas franchises.

Only take specific payment methods? Have 11 differentsized pizzas with over 100 topping choices? Run seasonal LTOs? Do you want to use the AI assistant only on Friday nights? Have customers who call a thin crust by five different names? None of that is a problem with PizzaCloud.

Incoming calls are routed to the AI platform, pulling up an existing customer’s name, number, address, ordering history and preferences. It offers suggestions for repeat orders and any customized content, such as upselling, combos, coupons, rewards points and specials. The order is then pushed through to the POS. One of the biggest challenges to developing the AI system was building out a naturally conversational human interface to respond to the complexity of orders.

“Consumers can say things like, ‘Give me a large on double dough with no sausage, and make that extra-crispy. Add a salad with blue cheese dressing and put grilled chicken on it.

Oh, wait, make that steak on the salad instead,’” Scully says.

Another deciding factor is accessibility. While competitors are known to charge up to 7% of the order, PizzaCloud competes with the lowest price and the highest quality of service. Further, current AI companies only take on large floor sizes—20-plus locations—because building out a menu requires the same legwork for a solo restaurant as a multistate franchise.

“The people with one, two or three locations are underserved. That’s like a third of the restaurants out there.

Right now, whether PizzaCloud customers have 500 locations or one location, you pay the same price. You have all the same features available. We want to do the same thing on the AI front to eliminate that floor completely. It’s a tough goal, but I believe we will get there this year,” says Scully.

To learn more about PizzaCloud, visit www.pizzacloud.net.

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Because if your phones and web ordering are down, you may as well send everyone home.

We become your phone company and provide a backup Internet connection

No Busy Signals Call Recording Call Queuing / AutoͲAnswering Multiple (random) startͲofͲcall upsell messages OnͲhold music/message loops Detailed reports—hold times, lost calls etc Callerid delivered to POS system AutoͲattendants—”If you have arrived for curbside pickup press one”

•

Increase revenue and lower cost • • • • • • • •

IP Phone Service

•

• •

Cellular Backup Internet Protect against outages

When your Internet fails our cellular backup router keeps your phones, credit card processing and web orders all working.

The backup kicks in automatically in seconds. So quickly you will not even drop calls in progress when your primary Internet goes down!

The same router can be used to create chain Ͳwide virtual private network to connect your locations.

SDͲWAN LTE/LTEͲA (4G/5G) modems.

We have launched our “A.I.”, virtual call center platform.

Let our phone system literally answer the calls and take orders, answer questions and more.

Now offering SMS/Text message solutions Using your existing phone number!

On the PBX

SMS Marketing

“Press one to receive a text message with links to our onlne ordering”.

Manage bulk text message marketing from our system to drive increased revenue. As low as $0.01 per message.

Group text messaging to communicate with your employees (drivers, bartenders, all staff etc).

Sales@pizzacloud.net

www.pizzacloud.net

866Ͳ511Ͳ5521

What is an “A.I.” or virtual call center?

In the simplest form, think of it as a high end thirdͲparty web ordering service, but your customer is speaking to it instead of on a web page.

The phone system itself answers the phone and interacts with the customer—a “digital assistant” taking orders and pushing them into the POS system, as well as answering questions.

How is the PizzaCloud solution different?

After talking to every A.I. ordering company, PizzaCloud chose to partner with Voicify.com. Voicify has the best conversational A.I. technology available and partnered with PizzaCloud to build a voice ordering system engineered for the complexity of pizza restaurant menus.

PizzaCloud knows...you, and your needs as a pizza restaurant owner. Serving thousands of pizza restaurants with cloud phone service, cellular backup Internet and text messaging since 2014, we know this industry.

Voicify knows conversational A.I. Not the stilted, crude systems you have tested and rejected, but systems you can speak to “like a real person”.

Together, we have built the best platform available, and are working directly with POS vendors to tightly integrate to the POS systems.

Imagine if the phones in your store stopped ringing, but sales went up!

Call us today for a demo.

Sales@pizzacloud.net www.pizzacloud.net

866Ͳ511Ͳ5521

MONEYMAKERS

Legendary restaurateur Anthony Mangieri’s foray into frozen pizza, Genio Della Pizza, has expanded nationwide.

UNA PIZZA NAPOLETANA

THE FUTURE KING OF FROZEN PIZZA? HE’S ONE OF THE WORLD’S GREATEST PIZZAIOLI, BUT Anthony Mangieri, owner of Una Pizza Napoletana in New York City, knows most Americans will never get to try his pies for themselves. So last year he launched Genio Della Pizza, a line of frozen pizzas now offered at retailers nationwide. Made in Italy with all-Italian ingredients, the roster includes the Margherita, the Bianca, the Broccoli Rabe and the Marinara. But as the owner of a pizzeria that 50 Top Pizza named the best on the planet in 2022, why not put the famous Una Pizza Napoletana name on the frozen pizza brand? “I felt like that would not be fair to my 30 years at Una,” Mangieri tells PMQ. “I wouldn’t want people to try it in Ohio or whatever and say, ‘This is what they make at Una?’ Because it’s frozen pizza. I named it something that was separate from the restaurant and myself, but I’m on the back of the box, and I’ve given it all my love.”

MARCH 2024 | PMQ.COM

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MONEYMAKERS

THE HOME OF THE HOT 100 Corwin, Ohio, isn’t exactly a sprawling metropolis, but, thanks to Roscoe’s Pizza, the 480 or so people who live there are never at a loss for good pizza. And not just your standard, garden-variety cheese and pepperoni slice, either—owner Jeff Ross has created a veritable wonderland of pizza experimentation. He promises a whopping 100 specialty pizzas, a few of which are decidedly unconventional. The Tropical Cruise, for example, features cheese, ham, pineapple, banana slices and curry powder. (Yes, curry powder.) Then there’s a pie topped with charred Grippos potato chips. It’s no wonder Roscoe’s has more than 20,000 followers on Instagram and another 20,000 on Facebook. Fans will always find something to marvel at, like the Chili Cheese Tot (chili base, cheddar, bacon, tater tots and nacho cheese) and the BB Gun (tzatziki sauce base, steak, feta, cheese, pickles and a Parmesan/Romano blend). In a Facebook post, Ross said it took nearly four years to come up with so many pies. “We did get to 100 specialty pizzas on October 14 [2023] but have spent the last few months getting rid of the ones that didn’t sell and replacing them with pizzas that do sell,” he wrote. “We’re all excited for the next phase of the pizza shop but a little nervous that we might get bored! What do pizza shops that aren’t constantly adding new pizzas do all day?”

UNO Pizzeria & Grill celebrated Dry January with mocktails like a zero-proof Margarita.

UNO PIZZERIA & GRILL

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Among the 100 specialty pies at Roscoe’s Pizza, customers can order a pickletopped pizza with a broccoli cheddar crust. ROSCOE’S PIZZA

ZERO PROOF WITH A LITTLE ZIP Customers could “feel the burn” with a line of nonalcoholic mocktails offered at Uno Pizzeria & Grill to celebrate Dry January. The iconic Chicago deep-dish chain partnered with Ritual Zero Proof, a spirit alternative brand, to mix up mocktails that included the Margarita, Hurricane, Old Fashioned and Peach Mule. The company said the drinks offer the same taste and burn of a traditional alcohol-based cocktail but without any alcohol and few to no calories. “We are always looking for tasteful ways to meet consumer demand for better-for-you alternatives that don’t detract from the dining experience,” says Chris Dellamarggio, Uno’s director of marketing. He adds that these alcohol-free drinks are “as good as it gets.” The promotion launched on January 6 in celebration of Dry January, which encourages people to abstain from alcohol for the entire month.

According to IWSR, which keeps track of the alcoholic beverage category, non- and low-alcohol beverage sales at restaurants and bars surpassed $11 billion in 2022.

The Colorado Mountain Pie features a unique crust and add-on that serve double duty as a post-meal dessert— plus a colorful history that’s steeped in legends both true and fictional.

BY TRACY MORIN | PHOTOS BY BEAU JO’S

O

UT WEST, EVERYTHING LOOMS LARGE: mountainous landscapes, endless skies, bonedry stretches of desert. Even the old-time frontier personalities seem larger than life, persisting today as icons who embody the rugged, can-do spirit of America. So it’s no surprise that Colorado-style pizza, also called the Colorado Mountain Pie, is every bit as hearty, and as full of pioneer ingenuity, as the Western backdrop where it was born.

Truth vs. Fiction When it comes to pizza lore, some people want the truth, and some people want a good story. Luckily, this Western tale has a choose-your-own-adventure vibe—with Colorado-style pizza, you can have both.

As legend has it, Beau Jo’s founder, Pete ZaPigh (pronounced “Za-Pie”), arrived out in Idaho Springs, Colorado, in the Gold Rush era. A French fur trapper by trade, he may have “appeared by spontaneous generation in Idaho Springs—either that or a cab from Trenton, New Jersey,” according to Beau Jo’s tongue-in-cheek history. He was in search of a woolly mammoth out West, but when years of searching proved fruitless, he entered an abandoned mine shaft and holed up for two years, until he emerged with a recipe that infused a classic with a Colorado twist.

Thus, the Colorado Mountain Pie was born.

ZaPigh met his tragic end six months later, when he was trampled, ironically, by a woolly mammoth. But not before he’d managed to carve his recipe onto the shell of a local box turtle named Beau Jo. Only 75 years later did a man named Chip Bair literally stumble upon the recipe when he tripped over the turtle while 16

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ROCKY

MOUNTAIN PIE

MARCH 2024 | PMQ.COM

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Colorado Mountain Pie features a rolled crust and generous amounts of toppings, creating a hearty pizza that’s sold by the pound.

“Food prices were increasing, and [owner Chip Bair] had to up his costs, so he started upping the amount of toppings, too. A waitress named Patsy May started rolling the edges of the pizza to contain all of the toppings.”

Codi Bair, BeauJo’s

Beau Jo’s founder Chip Bair recently rolled out an employee stock option plan to keep his company’s Colorado pies feeding future generations.

out walking. “It was a difficult first few years for the company and its innovative pizza,” the lore reads. “The owner often carried a sleeping bag to his pizzeria to sleep on the floor. He ate pizza for virtually every meal to save money. When surrounding skiers found his new Rocky Mountain location, the Colorado-style pizza became a word-of-mouth sensation.”

Some of that may hold truth, but there’s also an origin story that actually happened—a tale that Beau Jo’s lays claim to as much as its fictional recounts of shadowy past-era pizza pioneers. In this version, owner Chip Bair bought Beau Jo’s (now with six locations and headquartered in Arvada, Colorado), from its previous owners in 1973. “It was a small pizza place in Idaho Springs,” notes Codi Bair, Chip’s daughter and current vice president of marketing. “Food prices were increasing, and he had to up his costs, so he started upping the amount of toppings, too. A waitress named Patsy May started rolling the edges of the pizza to contain all of the toppings.”

Meanwhile, another employee contributed to the style by making what was perceived as a healthier switch in the incumbent pizza dough of the time. Instead of the sugar that was usually added to the dough, he started adding honey. Then an employee decided to put the honey on top of the crust, too. Honey is now served at the table so that customers can dip their crusts in it—perfect for a built-in dessert. The honey is also sourced from the Rocky Mountains, helping to support nearby businesses and fostering the local-ingredient focus that became a hallmark of that other well-known Western style, created in California. (Today, the Beau Jo’s wheat crust is made with agave so that vegans have an option, too.)

Beyond The Dough Presented By

Nana’s BaNANA Pudding!

My mom has been making her “BaNANA Pudding” for several years now. She’ll bring it for Thanksgiving, Christmas and a few other days.

If you’re lucky, she’ll make you a special batch to bring to the house.

YUM! My oldest daughter, Alayna, one day asked if Nana could show her how to make it. She talked about wanting to pass along the “tradition” of BaNANA Pudding to her kids.

My mom came over one Saturday.

Alayna and Ruby excitedly made the famous recipe. It was delicious. We ate it ALL. Every bit of it.

Nana was, I think, a little perplexed with this whole idea of wanting the recipe and preserving the tradition of it. In her mind...it’s just banana pudding. For my daughter, it was everything.

Don’t underestimate the lasting effect you have on people with the little things.

To learn more about Perfect Crust’s pizza liners and other products, visit perfectcrust.com or email Eric Bam at Eric@perfectcrust.com.

Crowds lined up down the street when Beau Jo’s recently celebrated its 50-year anniversary.

While the rolled edge is one crust trademark, another is its crispy texture. But it’s made with a baking process that also maintains a soft, chewy interior. In addition, pizza at Beau Jo’s is sold by the pound: A small pizza is one pound, with diameters and weight going all the way up to extra-large, so it’s not a pie for the faint of heart (or weak of appetite).

A Humble Pie Though the Beau Jo’s iconic style celebrated 50 years in 2023, it still feels like a niche obsession, a lesser-known pizza than, say, the California or Chicago styles that geographically bookend Colorado.

However, the tradition of serving pizza with honey as a dipping sauce has certainly spread across Colorado, and today the honey-and-pizza trend has swept the nation. From Mike’s Hot Honey being born in Paulie Gee’s pizzeria in Brooklyn, New York, to Pizza Hut rolling out its own honey-topped pie in 2023, the marriage is officially solidified. But Beau Jo’s has made this so-called trend a way of life.

About Eric Bam:

Eric is the VP of Sales & Marketing for Perfect Crust Pizza Liners and Incrediblebags.com. Eric is a goal driven optimist that uses his positive attitude to lift up those around him. He’s a father to Nycholas, Alayna and Ruby.

He’s a public speaker and show host. You can find him on all social media @TheEricBam.

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“I don’t think [Chip] knew how [Colorado-style pizza] spread so much until recently, when he was interviewed for a podcast. Serving pizza with honey has spread everywhere.”

Codi Bair, BeauJo’s

With a “bigger is better” mentality, Colorado-style pies can easily feed the whole family.

Still, an underdog story fits owner Chip Bair’s own trajectory, whose beginnings and evolution are similarly humble. He completed the purchase of Beau Jo’s at only 25 years old, taking over from the previous owners, Beau and Jo Ann, after dropping out of college. Chip forked over $8,500 for the location. In 2023, as Chip sailed into the semi-retirement sunset with six locations (and now living part-time in Hawaii), he decided to continue the pizzeria’s legacy by giving back to the people who helped create his legendary pizza style in the first place: Beau Jo’s employees.

Chip made the announcement last April, informing everyone at a 50th anniversary party that he would be selling the company to workers through an employee stock option plan. “It’s the employees who made us, and they’re the ones who are going to continue to make us,” he told the crowd, the Colorado Sun reported. “I think we’ve done pretty good.

And the employees really should get credit for that.”

In fact, even with five decades of history in the books, it’s only recently that Chip may be wrapping his head around just how much impact the Beau Jo’s Colorado Mountain Pie style has had, reverberating through the pizza world until the modern day. “He’s been running with the story for quite some time, that we created the Colorado-style pizza,” Cody says. “But I don’t think he knew how it spread so much until recently, when he was interviewed for a podcast. Serving pizza with honey has spread everywhere.”

Tracy Morin is PMQ’s copy editor.

MARCH 2024 | PMQ.COM

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SPONSORED BY MIKE’S HOT HONEY

THE BRANDS YOU USE MATTER TO CUSTOMERS Here’s why signage builds loyalty and sales.

P

IZZERIA WALLS TELL A STORY. Often there are personal photos, sports memorabilia and other items that give patrons a hint of who the owner is.

Ingredient photos, like dew-kissed tomatoes and fields of grain, as well as pictures of Italy, are also common and send a message of authenticity and freshness.

Over the years, smart brands have created signage that allows pizzerias to share the quality products they use, recognizing that customers care about this. In fact, according to a 2022 survey by Ingredient Communications and Surveygoo, people are not only more likely to purchase a product with a branded ingredient but are willing to pay up to 75% more for that product.

Grande Cheese was a pioneer of pizzeria signage, using a sleek black design to convey the premium nature of their product. Their large-format posters have become a ubiquitous decor piece in independent pizzerias across the country.

Mike’s Hot Honey is a brand that has always had an appreciation for restaurant signage. Taking its cue from the bar industry, it placed its first neon sign at Paulie Gee’s Slice Shop in Brooklyn in 2017 and has rolled it out to 50 more select tastemakers since that time.

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“Walking into a bar with a neon sign in the shape of a glass of Guinness or a bottle of Corona is instantly familiar and comfortable for the average bargoer,” says Matt Beaton, CEO of Mike’s Hot Honey. In fact, a bar without these signs might just feel like it was missing something. “We L'INDUSTRIE BROOKLYN, NY wanted to capture this same feeling and be seen as a badge of quality in the pizza world,” Beaton says.

Knowing it wouldn’t be feasible to offer neon signs to every customer, Mike’s Hot Honey developed a suite of signage options they send—free of charge—to any customer that features Mike’s Hot Honey on the menu. There are wallhanging signs like posters and LED signs as well as small items like static clings, coasters and table tents. Branded displays for retailing Mike’s Hot Honey bottles or dip cups are also available.

Displaying respected brands like Mike’s Hot Honey in your business is a win-win for the brand and the restaurant, since 57% of consumers say they are willing to pay a premium for name-brand foods and beverages when dining out.

As the fastest-growing pizza topping—up 395% since last year—hot honey is quickly becoming a staple ingredient in all types of pizzerias. Its crave-worthy flavor combo of sweetness and heat is easily executed with a simple postoven drizzle. To make it easier, the most popular pairing is with pepperoni, so creating a featured Hot Honey Pepperoni menu item requires only one additional ingredient.

If you’re looking to deliver a higher level of heat, Mike’s Hot Honey also offers an Extra Hot flavor that is now available in its bestselling 24-ounce foodservice pack size. From dip cups and packets to squeeze bottles and jugs, there are options for every operator and occasion.

To learn more or request a sample, visit mikeshothoney.com.

Email wholesale@mikeshothoney.com for free signage.

BRING THE VIBE WITH A FREE LED SIGN*

Scan the QRCode or email wholesale@mikeshothoney.com to request a sign today.

* Must list Mike’s Hot Honey by brand name on your menu to qualify for a free sign. Requires power outlet.

Amanda Jones, co-owner of Pizzeria Florian, enjoys mentoring other women in their pizza industry careers.

AMANDA JONES

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PMQ PIZZA | PMQ.COM

Women in

PIZZA 10

──

WOMEN

TO

WATCH

──

Women have long been a driving force behind the scenes of the pizza industry.

But these pizzaiolas are stepping out front and center— and beckoning the next generation to follow.

BY ALEXANDRA MORTATI GUEST EDITOR AND FOUNDER OF WOMEN IN PIZZA

IT’S BEEN ALMOST FIVE YEARS SINCE I STARTED WOMEN IN PIZZA to amplify the voices and acknowledge the contributions of women in the pizza industry. What started off as a grassroots social movement has grown into a not-for-profit that celebrates the strength, resilience and impactful stories of extraordinary women who have played a pivotal role in shaping the pizza industry around them while providing opportunities to other women as they embark on their pizza journeys.

In a world where gender equality is a constant pursuit, these women stand out as beacons of inspiration, embodying the spirit of change. Through Women in Pizza, I have the privilege of delving into the heart of their narratives, exploring the challenges they faced, the barriers they broke, and the legacies they continue to build around the world. Each story is a testament to the power of determination and the profound impact that a woman can have. Their passion for pizza transcends boundaries and has left an indelible mark on the industry.

The women featured in this collection were carefully selected for the diversity of their experiences, backgrounds and accomplishments.

Their stories traverse borders, disciplines and generations, offering a mosaic of perspectives that enrich our understanding of the collective strength of women. From expert pizzaiolas and innovative chefs to entrepreneurs who’ve carved a niche in the industry, these women exemplify the courage it takes to challenge the status quo and pave the way for future generations.

I’m profoundly grateful that I get to know these women and for the opportunity to further shine a spotlight on the journey of Women in Pizza, where every step forward becomes a stride toward a more inclusive and equitable world for all.

MARCH 2024 | PMQ.COM

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Sunny Sun

SUNNYSIDE PIZZERIA: ATLANTA, GA

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SUNNY SUN

COMING FROM AN ASIAN-RAISED FAMILY, SUNNY SUN, owner of Sunnyside Pizzeria, never thought she’d end up in pizza. “I’m Chinese,” she says. “It’s believed, ‘If you spend the time and money to go college, why are you working in a restaurant?’ It was a little bit nerve-wracking in the beginning to tell my parents that I didn’t want to be a CPA anymore. It’s a good career, but I didn’t like it, and I was influenced by today’s culture, where people ask, ‘What are you passionate about?’ I found that after six years in finance, I was still asking that question. I knew I wasn’t in the right industry.”

Sun left her finance career around the same time she became pregnant with her son, Kaiden. “When we would gather with friends, running a pizza business was always a topic that came up. One day, a friend said they knew a pizza consultant who did Neapolitan pizza. My husband, David, and I were financially stable and realized we could do it if we wanted to.”

Sun and her husband signed the lease in July 2021 and opened Sunnyside Pizzeria in the summer of 2022. “I don’t know what I was thinking,” she says. “We had no restaurant experience and didn’t know what we were doing. We didn’t have recipes. We got really lucky in the whole process with people willing to help us.”

Sun, who is Associazione Verace Pizza Napoletana (AVPN)certified but largely focuses on operations and marketing, dreams of one day offering a traditional Neapolitan crust with Asianfusion toppings and flavors. For now, though, Sunnyside Pizzeria sticks with more traditional offerings. Just give her time, though— the more innovative pies will come, she says.

This step-by-step approach goes back to Sunny’s days as a CPA, and she sees a similar mentality with her female friends. “They say, ‘I want to do this before I do that,’ but guys don’t care—‘I’m just going to do it because I want to.’ Sometimes, it’s harder for women to start something, because there’s so much in our minds we are trying to take care of. We’re overthinkers. But I don’t want to look into being a woman too much, and I try not to look into being an Asian too much. I don’t want to let it affect me.”

Pizzeria management didn’t come naturally to the easygoing Sun. “It’s really hard for me to get my point across to other people,” she says. “I’m not confrontational, and I have to be extra-confrontational. As a woman, you’re expected to be nice but not too strong, but you need to be able to make people listen to you. I’m trying to push myself to be firmer with the things I say.

It’s always been a weakness in my life, and that’s why I try not to make connections to it being because I’m a woman. It might just be my personality. In my mind, it’s harder for a woman in

the restaurant industry to make a place for herself among all of these guys. The back of the house is majority male, and you have them talking the way they talk while you’re trying to blend into their environment.”

Sun’s advice for other women in pizza: Don’t be afraid. “Just start what you want to do,” she says. “As women, we like to figure everything out first, but sometimes the order is, you start something, and then you figure it out. In the beginning, I kept asking what permits I needed and in what order, and no one gave me a concrete answer. I never imagined we’d need a grease trap permit. To others, it was normal, so they didn’t think to mention it to me. We stretched this process out and could have done better, so learn from your mistakes. There are things you can be doing at the same time. For example, we didn’t do as much marketing as we should have early on.”

Her Asian background aside, Sun values the traditions of Italian cuisine. “I know I get customers thinking, ‘Why is an Asian girl opening an Italian restaurant?’ It’s an accident that I got into pizza, but I value tradition and authenticity. If I’m doing something, I want to do it the right way—the Italian way. Even if I’m trying to be innovative, I want to respect traditional and authentic elements. I want to build an environment where people walk in and feel like they are somewhere else and forget about their day jobs. A really good restaurant has good food, but it also is an experience.”

Read the full interview at pmq.com/sunny-sun.

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“Just start what you want to do.

As women, we like to figure everything out first, but sometimes the order is, you start something, and then you figure it out.”

Sunny Sun, Sunnyside Pizzeria

MARCH 2024 | PMQ.COM

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“In the beginning, some would say, ‘I'm not taking orders from a woman,’ in the middle of the busiest shift, and I’d have to kick them out. It’s not my problem if he can’t handle that I’m a woman.”

Dareen Akkad, What the Crust

DAREEN AKKAD

Dareen Akkad

WHAT THE CRUST: CAIRO, EGYPT

GROWING UP IN CANADA, DAREEN AKKAD was groomed to be a scientist. But the arts were her true love. “Studying the arts was not a thing,” she says. “In an Arab family—as with most immigrant families—you had to be a doctor. A medical doctor is great; otherwise, you’re expected to be a doctor of something else. I got so depressed, even though I was doing well. Ultimately, I dropped out of pre-med and got a degree in the arts, but I had no support when I changed to a BA.” Meanwhile, she worked in restaurants and catering, eventually moving up to restaurant supervisor. But, with her BA in hand, she found herself working for multinational advertising agencies as an account manager and copywriter. “I met my husband when I was working in Kuwait,” she recalls. “He was a planner and a strategist. He had helped a few start-up businesses, which planted the seed in my head. I realized you can have your own business. You can have your own thing. I was just in the rat race and hadn’t considered that I could do it, too.”

Upon returning to Montreal, she discovered Ken Forkish’s book, Flour, Water, Salt, Yeast. “I started trying to do what he does religiously. I became extra-obsessed and good at making bread. I was pregnant, and I was making a loaf every day and eating it. I gained like 60 pounds. I love bread!”

When her husband got a promising job offer in Cairo, they settled there permanently after the birth of their third child. But 28

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during her previous sojourn in Kuwait, she had become obsessed with Neapolitan pizza. “Bread, I could make at home, but good pizza was hard to find. The American-style pizza chains weren’t good, and the Italian-style pizzas just weren’t Italian. I started thinking about opening my own bakery or pizzeria, and a pizzeria seemed more manageable as my first experience of doing my own thing, because I’d only have to worry about perfecting and managing one dough.”

Akkad went to Naples to train with AVPN for a month in late 2019. Back home in Egypt, she settled on a location. “It was a dump,” she says, “but it was what we could afford.” After the necessary renovations, Akkad had a spot with 20 to 24 seats, to be called What the Crust (WTC).

Then COVID-19 hit in 2020. “On April 1, my husband and I looked at each other,” she remembers. “We had spent all of this money. My husband had a consulting contract with an airline company, and they were the first to go, so now we were in Egypt without an income and security, having spent all of our savings on this pizzeria. We weren’t 100% ready, but what else were we going to do? On April 4, we decided to just do it….It also coincided with our marriage anniversary, so we took it as a sign that maybe this was going to be OK.” Once opened, WTC grew quickly through word-of-mouth and became the first AVPN affiliate in Africa, while Akkad herself became the first Arabic-speaking AVPN instructor and an AVPN ambassador. In 2021, 50 Top Pizza named WTC one of the world’s 10 best Neapolitan pizzerias outside of Italy and, in 2023, one of the world’s 100 best pizzerias, as well as the best pizza restaurant

in Africa. Next came a WTC pizza truck, one of the world’s first AVPN-affiliated trucks. Since then, Akkad has opened four more locations and is working on a fifth.

That’s a lot of “world’s firsts” and “world’s bests” for one person. Meanwhile, the pizza scene in Cairo is now exploding, thanks at least in part to Akkad. “Some new pizzerias are making Neapolitan, while some Italian restaurants are introducing pizza to their menu,” she notes. “At least a dozen new Neapolitan pizzerias in Cairo are coming up on my Instagram, so it’s definitely changing.” Neapolitan pizza’s growing popularity has also landed Akkad some great press. “We were on satellite TV twice across Middle East and were featured on popular talk shows. Lots of people know What the Crust—the brand is kind of famous now.

People who may have seen us on TV or on social will recognize us….We’ve been stopped on the street, in the mall and the airport.”

Even so, being a woman in the pizza industry brought its share of challenges. “It’s especially hard with hiring,” Akkad admits. “In

LAST DRAGON PIZZA: ROCKAWAY, NY

BORN AND RAISED IN ROCKAWAY, Nicole Russell got a certificate in multimedia design from NYU’s School of Professional Studies. But when Hurricane Sandy hit in 2012, she turned to pizza.

It was a trying time—her home was affected by the hurricane, and her sister was diagnosed with cancer. She studied YouTube videos and began serving pizza to the construction workers on her block as a thank-you for the hard work they were doing to help rebuild the community. The construction workers loved her pizza and quickly turned into customers.

Emboldened, Russell started selling her pizzas from home in 2014. The Last Dragon Pizza concept pays homage to Nicole’s favorite movie, a 1985 martial arts comedy with a cult following.

All of her pizzas are named after characters and memorable scenes from the film. “When I saw The Last Dragon and there was this Black family who owned a pizzeria and made pizza for the neighborhood, that just resonated with me,” Russell told Appetito magazine. “Pizza is so communal. Yeah, you break bread and get to know someone, no matter what kind of food, but the pizza industry is just different.”

Today, Last Dragon Pizza is a pickup operation that also ships frozen pizza nationwide. Despite that small footprint, Russell’s culinary talent, screen presence and charisma has made her one of the industry’s best-known media personalities. She’s the 30

PMQ PIZZA | PMQ.COM

Read the full interview at pmq.com/dareen-akkad.

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NICOLE RUSSELL

Nicole Russell

the beginning, some would say, ‘I’m not taking orders from a woman,’ in the middle of the busiest shift, and I’d have to kick them out. It’s not my problem if he can’t handle that I’m a woman.”

But her gender isn’t always a drawback. “In Egypt, it’s a big deal that I’m the owner, that I’m a woman, and that I’m working,” she says. “It’s actually one thing that helped us spread the word, because it’s a combination that, culturally, many Egyptians were not used to. Somehow, it worked to our advantage….I was of the mindset that ‘anything a man can do, I can do better.’ After a while, our hires saw that I worked harder than anyone. You have to lead by example. The guys that stuck around became just like me. Now, I’m able to hire more people, and they can train them.

And when they see me, they don’t see that I’m a woman—in a good way.”

star of Pizza Wars on the First We Feast network and has been profiled in The New York Times, among other publications. For Pizza Wars, she has matched wits with stars like Ghostface Killah and Michael Imperioli, swapped slices with Frank Pinello of Best Pizza in Brooklyn, and tossed dough alongside Giovanni “Gio” Lanzo of Luigi’s Pizza, also in Brooklyn.

Essence magazine once wrote that Russell is “bringing Black girl magic to the white, male-dominated industry.” But, as she told Appetito, “It wasn’t my intention to be a Black woman in this world. I just wanted to make pizza. That said, as a Black woman, we want to be excellent in whatever we do….As a pizza maker with a certain level of success in a nontraditional world, I am Black excellence. That’s all.”

Read more about Nicole Russell at pmq.com/nicole-russell.

VISIT US AT PIZZA EXPO LAS VEGAS BOOTH #2351

B LAIR PIETRINI

Blair Pietrini

PIETRINI PIZZA NAPOLETANA: LOS ALAMITOS, CA OPENING A PIZZA RESTAURANT wasn’t Blair Pietrini’s dream—it was Gene’s, her late husband. But she was a driving force in bringing it to reality. “I’m still wrapping my head around the fact that this is my life now,” she says. “My husband was so absolutely passionate about pizza. He grew up in Chicago, and his cousin and uncle owned a little pizza place in a strip mall with the quintessential red leather booths that did a huge takeout business. Gene loved any opportunity to head back into the kitchen and throw some dough and make a pizza. It was so obviously his happy place.”

Gene, a financial planner who later served as a pastor for more than 30 years, was the “meticulous planner,” Pietrini says, “and I was the risk-taker. Every now and again, I’d ask him, ‘Are you ever going do this?’ And he’d say, ‘Yes, I have to do this,’ but so many people who have dreams never pull the trigger. So I said, ‘OK, I’m going to keep nudging you.’ Being a risk-taker, I didn’t want to come to the end of our time saying, ‘We coulda, woulda, shoulda.’ I’m good with it if it doesn’t work, but I’m not good with us not trying.”

After years of making pies for friends, they finally opened Pietrini Pizza Napoletana in the middle of the pandemic. But Gene, a lifelong athlete, had developed serious back problems— the pain was so bad, he couldn’t stand 32

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up long enough to make pizzas. Then, two years ago, he passed away unexpectedly from a complication during back surgery.

“We were closed for a matter of weeks,” Pietrini recalls. “I was sort of hiding out in the kitchen, just making pizza and salads so I wouldn’t have to talk to people. But, little by little, I found myself going out and talking to people once again, and it was very healing. It got a bit easier as the days went by. You need to have a purpose to get back up again. If I didn’t have that, I would have had many more days in my bed. Showing up is half the battle.”

Their son, Landon, inherited Gene’s passion for pizza and even attended Tony Gemignani’s pizza school after his dad’s back pain kept him from following through on the course himself. “To be able to work with my son day in and day out also makes it easier,” Pietrini reflects. “My personal journey with grief has definitely broadened my awareness and sensitivity to people and what they are going through. For me, this is far more than just a restaurant or business. I always want our restaurant to be serving good food along with a huge helping of kindness and hospitality.”

Meanwhile, Pietrini can say that she has made a dream come true—one that started as her husband’s but became her own.

“My dream was actually for him to see his dream come true. I’m thrilled that he did it. He took the risk and made it happen!”

As for the future? “For me, the focus is on sustaining the growth we are currently experiencing,” Pietrini says. “We’ve experienced over 100% growth in the last year. We have a racetrack within walking distance, a Costco across the street, and we’re attached to a Starbucks. New apartments, hotels and businesses are popping up all around us. The area is ripe. People ask us if we’re planning on opening for lunch anytime soon, but we’re making decisions that will help sustain that family balance. We’re only open five days a week…from 4 p.m. until 9 p.m….We have no desire to build a pizza empire. We desire to do what we do with excellence and not grow beyond our means—I don’t mean just financially, but in whatever ways would take us away from our core values.”

She adds, “Everything we’ve been through has really reinforced what matters most, and it’s definitely not the money or the job. It’s the people that we care about.

I will do everything within my power to run this business with a family-first mindset.

The long-term goal is to have something that is successful, stable and sustainable to pass on to my kids and, hopefully, even my grandkids.”

Read the full interview at pmq.com/blair-pietrini.

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SH ANNON MA NGI NI

Shannon Mangini

OTG MANAGEMENT: NEW YORK, NY

A FORMER WALL STREET INVESTMENT BANKER and corporate finance executive at ESPN, Shannon Mangini is also a New Yorker, an Italian and a lover of food. “Lucky for me,” she says, “both of my parents are excellent cooks, so I always had the best lunches at school. While some kids had bologna sandwiches, I would have something like chicken cutlet with mozzarella, roasted red peppers and balsamic on semolina bread….My dad and I were always searching for the best pizzerias, well before there were lists telling you where to go, professional pizza tours or One Bite reviews. We would evaluate each slice and talk about where they ranked on our favorites.”

Di Fara was a family favorite. And when the legendary pizzeria opened a location in Williamsburg in Brooklyn, Mangini happened to be looking for a new career after leaving her finance job.

“While I had no previous experience in restaurants, I knew this was something I could do, and I was hungry to learn. I joined the team and did everything from washing dishes and making pizza to merchandising and planning private events and classes. I helped ownership with expansion efforts in the form of nationwide shipping, food trucks, festivals and ghost kitchens.”

After a few years at Di Fara, Mangini was ready to broaden her experience. She worked as a floor manager at a full-service restaurant in New York City but found herself unemployed eight months later due to the pandemic. “It didn’t take long before I got bored, so I turned to pizza. Once it was safe, my dad and I started a pop-up pizza business and a frozen pizza route. We popped up at wineries and breweries throughout Long Island and delivered frozen pies to our accounts in the boroughs and Long Island.”

Mangini says pizza “gave me purpose” at a time “when a lot of us were lost. Interacting with customers over my pizza was invigorating and brought a smile to my face. Getting to work with my family doing something I love was incredible and brought us all closer.”

During a stint as director of special projects and pizza concepts for Starr Restaurant Group, she helped reopen some of its fine-dining concepts as the pandemic waned. Now you can find her working for OTG Management as senior director of partnerships and brands.

But she misses the culinary side of the business. “I recently bought an Ooni and have been scratching the itch that way,” she says. “For now, pizza is more

of a side hustle, and I am hoping to start doing pop-ups again.

Will I own my own pizzeria one day? I’m not sure, but what I do know is that pizza will always be a big part of my life.”

And she knows she won’t be held back by what others think her role should be. “When I said I was going to switch careers, everyone around me, except my wife, tried to convince me otherwise, and I think part of that was because I am a woman. I remember there was a little girl, maybe four or five, who always used to come to Di Fara with her father. One day, she said, ‘Girls don’t make pizza,’ and I went, ‘No, girls absolutely make pizza.

Don’t ever let someone tell you girls can’t.’ Society tells us who we can and can’t be from such a young age. I’ve had plenty of experiences where I’m not taken seriously because I’m a woman.

Working in finance, it was a male-dominated culture. Even when my dad and I would negotiate deals with the breweries for our pop-ups, the way they would interact with him would be starkly different from me. It’s frustrating, because I know my stuff, but some people just don’t want to take advice from a ‘young girl’ even when it was clear I had more experience. Laura Meyer, Audrey Kelly, Giorgia Caporuscio, Nicole Russell, Leah Scurto—they all inspired me. I hope I’ve served as inspiration to that little girl or someone else as a tiny piece of their pizza journey.”

Read the full interview at pmq.com/shannon-mangini.

── Shannon Mangini started her pizza career working for Dom DeMarco of Di Fara.

MARCH 2024 | PMQ.COM

33

“I am moved by how much people care about the restaurant and me.

I found that women are by far my largest supporters and cheerleaders.”

NADI A MANNI T I

Nadia Manniti

GUSTO NAPOLETANO: FAYETTEVILLE, NC

NADIA MANNITI, OWNER OF GUSTO NAPOLETANA and a food historian, grew up in Naples, celebrating the tradition and purity of pizza. That purity, she says, “escapes most people. When I make pizza, I have history in my hands.” But it wasn’t until she moved to North Carolina with her husband, a U.S. marine, in 1993 that she found her true calling for it.

First, however, she found resistance. “There were no jobs available for immigrants with a thick accent,” she recalls. “The only jobs I was offered were as a maid cleaning hotel rooms or a fast-food worker.” The bias was jarring to Manniti. “I speak five languages: English, Italian, Spanish, French and my Neapolitan dialect. I arrived with a university degree.”

Living on a military base helped Manniti adjust to life in America. At Camp Lejeune, she befriended the wife of the commanding general, who loved Italy. “She invited me to partake in the Foreign Wives Club potlucks, so I started cooking authentic Italian food for those events. She asked if I would be interested in cooking for them as a personal chef. I would also cook for single lieutenants and captains and leave before their date arrived. I always said, ‘If you really like this girl, sooner or later she is going to find out you can’t cook!’”

Her biggest obstacle proved to be her own talent and drive to excel. “At every job I’ve had here, I’ve been told to stop being so efficient and so good at what I do, because I make other people look bad,” Manniti says. “I opened Gusto Napoletano on September 13, 2019, after I was forced out of my culinary arts job, where I was an instructor for 13 years. I had a narcissistic supervisor in an education system that frowns on women who are smart go-getters.”

Manniti knows Italian food, and she knows she knows it. But challenges abounded when she opened her restaurant. “When you hire contractors in North Carolina and you are a woman, they will take advantage of you. It took almost a year to finish the job, 34

PMQ PIZZA | PMQ.COM

Nadia Manniti, Gusto Napoletano

because the contractor would only work two or three hours a day, because he had other jobs. Meanwhile, I’m paying rent and utilities.” It was the loyalty of her students that helped her get up and running. “I was lucky that a lot of my culinary students liked and respected me. My first employees were my students. Other pizza venue owners weren’t too happy to see me open. The world of pizza is a male-dominated one, and we are impinging on their success and manhood.”

COVID-19 set in just three months after she opened Gusto Napoletano, and Manniti had to get resourceful. “The governor said, ‘No more dine-in.’ I thought, ‘What am I going to do?

Everything I own is in this place.’” She called up US Foods and asked if she could sell her ingredients. “I already had a huge following on Facebook, so I made a list of things I had and how much they were. You could order your pizza and groceries and have them delivered. It’s how I kept the doors open.”

Since then, her community has always been there for her. “I’ve been very lucky,” she reflects. “From the beginning, a small group of people have believed in me. When they didn’t need to, they bought food from me and kept our doors open. We now have over 5,000 followers on Facebook, and every morning I post something about Italy and things that pertain to the restaurant.

People love it. I keep the engagement high, and I ask them what they think we should do if we’re having a problem. I’m open to suggestions, and people respond…I am moved by how much people care about the restaurant and me. I found that women are by far my largest supporters and cheerleaders.”

At 57, Manniti still works 80-hour weeks. “People ask me, ‘How do you do it?’ I just don’t think about it. I’m not a quitter….It’s hard to be on your feet 12 hours a day, but I keep at it. I hope that I can get enough employees so that I can focus on growing the business.

I also want to focus on the cookbook I’ve always wanted to do.

After 3½ years, people are finally realizing I’m here to stay.”

Read the full interview at pmq.com/nadia-manniti.

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Amanda Jones

WHILE EARNING HER DEGREE IN INTERNATIONAL BUSINESS, Amanda Jones wasn’t even considering a career in the restaurant industry. But she needed a job, and she got one—making pizza and ice cream cakes. “I really enjoyed it, which should have been my first clue!” she says. After graduation, she worked in a pastry shop, then met Jay Langfelder, now her husband and business partner, who wanted to launch a food truck. “I jumped on the bandwagon and helped him start it. I started as a cashier and took orders. When other employees wouldn’t show, it was all hands on deck, so I’d jump in and start helping make pizza.”

Jones’ background in pastry gave her a great foundation for pizza. “I knew how to work with dough and had that baker’s sense of timing,” she says. “I have a timer in my head that goes, ‘Oh, I have to turn it. Oh, I have to take it out.’ Anything I missed from pastry I found in pizza. I really enjoyed pastry because of the decorating aspect and creativity, but I saw the value in the fastpaced nature of pizza, and I can be creative in toppings.”

Jones finds restaurant management fulfilling now, but, initially, it wasn’t where she wanted to be. “I was slowly nudged into it over time. A lot of times, at restaurants, either women apply to front-of-house positions, or they’re put in those positions. I’d see other girls come work for us and be put in front-of-house positions, and I’d notice they were interested in pizza. I’d encourage them to make pizza when it was slow, then they’d start making pizza to bring home, then they started asking to do it more. I became passionate about encouraging them. Because it’s usually all guys making pizzas, it’s less comfortable for women to push their way back and get hands-on, too.”

In a previous job as general manager of Big Bon Bodega in Savannah, Georgia, she found herself mentoring college students on the staff. “I tried to make it as beginner-friendly as possible,” she says. “I’m super-big on teaching, because this was the first restaurant job for them, and I wanted them to feel well-trained and supported. I made checklists and tutorials and gave them points of contact through team leads and management, but you can’t totally idiot-proof it. There are ovens and equipment they’ve never seen before and a lot of different personalities. It can be overwhelming.”

At Big Bon, she fine-tuned her own skills, particularly with dough. “Baking came super-easily to me, but stretching the dough was hard,” she recounts. “When I was working with Jay, we would fight. If I wanted to try stretching a different way, he’d yell at me, and then I’d yell back at him. So, for a long time, I didn’t stretch at all. At Big Bon, I worked with Kay Heritage, the 36

PMQ PIZZA | PMQ.COM

AMANDA JONES

PIZZERIA FLORIAN: EAST AURORA, NY

owner. Working with someone else gave me the freedom to figure it out on my own. I learn by doing. I don’t know what triggers it, but I find myself switching between different techniques, even on the same pizza.”

Now she and Jay are back in New York with a new pizzeria of their own: Pizzeria Florian, which opened in February in East Aurora. And to any woman who’s looking to break into the business, she offers this advice: “Force your way in. It’s easy to be brushed off as a woman in restaurants. So many guys are interested in working in pizza. Jay would have a lot of guys that wanted to learn how to make pizza from him. You’ll hear, ‘You’re great at making pizza, but I have these guys here to learn pizza from me, and you’re so good with customers—they can’t do front of house, but you can.’ With Kay, the difference was that anything was accessible. She had gone through it as well, so she said, ‘You can do whatever you want here. I do it, so of course you can do it.’ A female mentor is really helpful and offers a different way of relating to someone and working with someone. I’m hopeful that there will be more women in management and back of house to mentor younger women. It’s just different.”

Read the full interview at pmq.com/amanda-jones.

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Javiera Contardo DOU PIZZA: SANTIAGO, CHILE

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“I want to bring this Neapolitan culture in general to Chile— not just the pizza but the stories and information.”

Javiera Contardo, Dou Pizza

“I want to have a lot of options,” she says. “I want to bring this Neapolitan culture in general to Chile—not just the pizza but the stories and information. The part that opens people’s eyes in class is when you talk about the history or some piece of information they didn’t know….I studied online with Massimiliano Saieva.

More than the recipe, I asked him about the when and where of Roman-style pizza. It’s a story to tell, and what I’d really like is to bring that history here and get together with people who didn’t get together before.”

Teaching the craft—and its history and significance—to others is a passion for Contardo. And while Chile’s pizza industry isn’t currently collaborative in nature, she hopes to change that. High on her agenda: building a team of pizza making wizards, not unlike PMQ’s U.S. Pizza Team. “Making a really cool team is the most important part for me right now,” she says. “I’m trying to create a team that goes and competes in other places. We have had more than 500 students in Napoletana. I have a WhatsApp group where we talk a lot and help each other beyond the class.

I’m making another type of class, where I help them learn how to make dough balls really fast and how to put pizzas in the oven fast, how to stretch in a more professional way, how to turn the pizza in the oven—all the critical parts of the pizza process, to make them better and prepare for a future Chilean team.”

Read the full interview at pmq.com/ javiera-contardo.

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JAVIERA CONTARDO

JAVIERA CONTARD MAY LIVE IN CHILE, but she’s got pizza sauce flowing through her veins. “I have an Italian family,” she says. “My Nonna comes from Naples, and my Nonno comes from the north coast. And we’ve been making pasta and pizza forever. It was the reason we came together. All my cousins and family have studied things related to food and hotels, except for me. I’ve loved it since I was very young, but I thought I would go into the food industry when I was very old.”

It turned out that kismet brought her into the business earlier in life. But, first, she had a successful career as a TV producer—starting at just 18—for companies like Live Nation and Cirque du Soleil. “It was fun to work on concerts and be a producer,” she says. “My job was to make the talent’s life easy in Chile. I’d handle passports, dinners, hotels, documentation at the airport for their private flights, coordination, logistics, etc. I worked in TV for a lot of years, but, emotionally, it was a lot. When you begin very young, you get to a point where you want to change your life.”

In 2015, she started several companies of her own, each quite different: agriculture, real estate, logistics, healthy foods. “But, on the side, I always made bread and pizza for fun. I took a lot of courses just to prepare a good product at home. In 2020, when the pandemic hit and I had to close my companies, my family said to me, ‘You should do what you’ve always done for fun!’”

Contardo took their advice and studied with an AVPN instructor, taking a 10-day online class during the pandemic. Then, in 2022, she founded Dou (pronounced “dough”) Pizza in Santiago, a woman-owned company with women in the kitchen. “We make pizza, pasta—it really gives us no limit,” Contardo says. “I wanted to make it a brand and not use my name so that it doesn’t depend and center only on me. Now, we are six girls making pizza and running a catering service. We teach classes for fun to people and companies.”

Pizza has always been popular in Chile, but the styles have evolved thanks to COVID-19. “The Santiago pizza scene is really big since the pandemic,” Contardo points out. “There was explosive growth. The pandemic helped the Neapolitan style a lot. Everyone has Oonis here, so they began to have their own little business, or their pizzeria changed to Neapolitan. Now, Neapolitan is the most popular style. And pizza in teglia is getting a little famous. People really like it, because it’s crunchy and different.”

Contardo has studied the craft under AVPN in Naples as well as with Tony Gemignani and competed at the International Pizza Challenge in Las Vegas, where she took 15th place in Neapolitan/S.T.G.

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ANNA CRUCITT

Anna Crucitt MERCURIO’S: PITTSBURGH, PA

ANNA CRUCITT IS A PIZZAIOLA’S PIZZAIOLA. She grew up working in her parents’ gelateria, then went on to earn her degree in marketing and Italian. That led her to open Mercurio’s, which specializes in Neapolitan pizza and gelato, in partnership with her brothers, Michael and Joe, in 2012. Both master trainers in Neapolitan, Michael and Joe schooled their sister in the craft, and she proved an apt pupil: In 2019, she won second place in the Gluten-Free division of the Caputo Cup. Like many pizzaioli who delight in taking their pies to competitions, Crucitt is eager to innovate while respecting the Neapolitan tradition. “One of my favorite pies we make is called the Porchetta,” she told PMQ last year. “We use a savory and fatty porchetta roast that has a garlic, rosemary and slight fennel flavor. It’s a white pie, with the porchetta laid on the crust; then we lightly cover it with a homemade burrata cheese. We add a little mascarpone to make it creamy and sprinkle with oregano before it goes in the oven. Once the pizza is cooked, we add crushed peppercorn and a drizzle of olive oil.”

For pizzeria operators keeping an eye on their profit margin, Mercurio offers a key tip: “If you use a quality meat that has a lot of flavor, you don’t generally need a lot of it.

Pairing a quality meat with a high-margin ingredient helps the overall profit margin. But people shouldn’t be afraid to charge what the ingredients are worth.”

Read the full interview at pmq.com/anna-crucitt.

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Cristina Smith

STATE OF MIND PUBLIC HOUSE AND STATE OF MIND SLICE HOUSE: LOS ALTOS, CA

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CRISTINA SMITH

WHILE CRISTINA SMITH’S FIRST JOB was at the Bay area chain Pizza My Heart, she didn’t think pizza would become such a large part of her life. But it was there that she met her future husband and partner, Lars Smith, with whom she now co-owns State of Mind Public House and State of Mind Slice House. She has worked for national chains, local restaurant groups, independently owned restaurants, and a Michelin starred restaurant. And she did it all—front of house, back of house and management. “Most of my experience has been behind the scenes, doing finances and everything that comes with running our own business,” she says.

Eventually, she got burned out and went to work in the accounting department for a strawberry export company.

Working in agriculture gave Smith a new perspective on the food industry. “I spent a lot of time on location at the ranches, getting to know the farmers and witnessing the amount of work that goes into picking strawberries. Before, I was, like, ‘$8 a pint for strawberries is insane,’ but today I think it should be $20!”

Interestingly, that job opened her eyes to her love for paperwork. “It’s very stressful, but it’s something I’m very good at,” she says. “I don’t deal with a lot of the front-of-house stuff.

I don’t manage or hire, but I do everything else: all the payroll, bookkeeping, all the behind-the-scenes stuff. The financial side of the business, for most people, is dull and boring. Restaurant owners want talk about their food, because that is what makes people’s mouth water.”

But Smith can make your mouth water, too. In recent years, she has competed at prestigious events like the Caputo Cup and even earned the top U.S. score in the Classica category at the World Pizza Championship in Parma, Italy. “It’s a great opportunity to push myself,” she says. “In the U.S., there’s growth among women in the pizza industry as business owners and being at the forefront of the restaurant business. But around the world it’s still primarily a male-dominated industry. It’s important to showcase what women can do….There are some amazing badass women in this industry.”

At State of Mind, Smith believes that a positive culture helps employees thrive. To her, the entire team is a family. “One of the reasons why we became so successful and have very loyal employees is that we approach things with a family mindset and want to make sure every one of our staff can make a living. We want them to not have that be a constant stressor, to really enjoy working with us, and to also buy into what we do. If you have an employee who doesn’t believe in what you are doing, your customers will feel that, and it will provide a different experience.

“It’s important to showcase what women can do....There are some amazing badass women in this industry.”

Cristina Smith, State of Mind Public House and State of Mind Slice House

They are the ones who really have the interactions, and we owe a lot of our success to them!”

For other women finding their way in the pizza business, Smith advises, “Just keep trying. It’s really easy to give up on yourself, especially if you are trying to open your own business. No one is going to believe in you if you don’t believe in yourself first. No one is going to give it to you. What you want, you have to work for, so don’t let your failures define you.”

Read the full interview at pmq.com/cristina-smith.

For more articles about female leaders in the pizza industry, visit womeninpizza.com and follow the organization on Instagram at @womeninpizza.

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ABOR SHORTAGES ARE A CONSTANT CHALLENGE for restaurant operators, who must constantly figure out how to do more with less. For pizza restaurants, the secret to optimizing labor is in the oven itself.

Traditional wood-fired ovens have long been a staple in authentic pizzerias. Unfortunately for restaurant operators in the current climate, mastering the skill of cooking in these ovens is a slow and costly process, since traditional brick ovens require skilled laborers to rotate the pies throughout the oven continually. That is why the revolving brick oven is today’s solution for labor savings and consistency.

“I trained using a standard 8’-by-8’ wood-fired oven,” says Andrew Scudera, instructor at Goodfellas Pizza School of New York. “The amount of training you would have to invest into an employee to learn how to use the equipment would take weeks and weeks. In the meantime, the product would be very inconsistent.”

Scudera used wood-fired ovens for the first 17 years of his 30-year career. Then came a game-changer: New York Brick Ovens. Combining modern technology and old-world tradition, New York Brick Ovens has several oven models to meet a variety of restaurant layouts and needs.

“The Inferno Series is a wood/gas revolving brick oven, so it’s a combination of both for those who want to use wood,” says Scot Cosentino, president of New York Brick Oven Company. “They can heat the oven with gas, fill it up 44

PMQ PIZZA | PMQ.COM

with wood, and have a beautiful show of fire and firewood while getting the smell and aroma wood-fired pizza ovens are known for, but this oven will bake the pizza perfectly.”

While the Inferno Series is perfect for restaurants with a more nostalgic feel, the Fire Show Series attracts quick-serve and fast-casual operators who don’t want to burn wood. “It’s a gas-powered oven with a big, beautiful flame in the back,” says Cosentino. A workhorse of efficiency, the Fire Series can make up to 200 pies per hour and cook pizza in as little as 90 seconds. The The rear-fire-show gas-fire oven is the only rotating pizza oven of its kind in the industry.

Traditional brick ovens have hot and cold spots that require constant attention and require pizzas to be moved around the oven quickly and often. This results in burned edges, halfcooked pizzas and unnecessary food waste. New York Brick Ovens allow the pizza to bake evenly on a rotating deck, which means even cooking and consistent, quality product.

Using digital controls, operators can set the oven to a desired temperature, lower and raise flames to different cooking parameters, and set the rotation function for different speeds and times. Once the settings are in place, the magic happens.

“Our revolving brick ovens remove the skill work and allow operators to hire people with less skill so they’re able to produce higher-quality, more consistent pizza with less labor,” Cosentino says. “Now, we can bring in any competent person, and within one hour, they can cook all the pizzas that the oven can produce.”

To ensure workers know exactly how to operate and care for the equipment, the company established Goodfellas Pizza School in Staten Island, New York. Attendees can choose from a four-day or six-day course where they learn pizza making from the best in the business.

“We designed the school to be one-on-one instruction,” says Scudera. “We can answer all their questions, and they can have our undivided attention while learning all styles of pizza, bread and more in a real-time restaurant environment.

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Journey TO

Wellness AUTHOR’S NOTE: THE STORY BEHIND THE STORY

In recent years, I’ve shared my personal journey of grappling with alcohol addiction in various articles, but, to briefly recap, my use was copious. A main contributor to my long-term addiction was my high functionality and elephant-like tolerance.

I can now proudly say I have been sober since June 19, 2021. Nothing crazy triggered my transition. I just woke up still feeling the effects of the day before, then decided to see how long I could go without another drink. That was it. Fortunately, I was spared any physical withdrawal symptoms. I’m luckier than most, and I didn’t have to find the professional help that most need. I bring this up not to boast, but to illustrate my genuine interest in how others in our industry get the help they need. That’s why this special report is special to me, and I hope it will help draw much-needed attention to an issue that we can all solve together.

—Brian Hernandez

Experts discuss navigating substance use and mental wellness challenges in the pizza restaurant industry.

BY BRIAN HERNANDEZ

I

S THE RESTAURANT INDUSTRY INHERENTLY MORE stressful than others? Not necessarily. Each industry and occupation carries its unique set of stressors. But restaurant work is characterized by relatively easy access to drugs and alcohol, making temptation a constant presence in our daily lives. Which leads to another pressing question: Does the restaurant industry have a personal wellness problem? The consensus is yes. With demanding schedules, high-paced routines and minimal time for recovery between shifts, many in this industry turn to substances to either stay awake, fall asleep or cope with their personal woes, potentially leading to substance overuse and, in extreme cases, overdose.

GETTY IMAGES/NISERIN

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It’s a problem that does serious harm to the industry, according to Sarah Webster-Norton, founder of Serving Those Serving (STS), a nonprofit that partners with a national network of mental health providers to help hospitality industry employees. “I think it’s overlooked because that’s just the way it’s always been and because pushing through is really rewarded in our industry,” Webster-Norton says. “There’s no time for feelings.

You’ve got work to do. The show must go on.”

Creating Awareness Employee Assistance Programs (EAPs) offer many important solutions for safeguarding restaurant employees’ well-being. EAPs originated in the 1930s to combat occupational alcoholism, which was prevalent in an era when drinking on the job was accepted. This problem began to manifest in reduced quality and productivity. Alcoholics Anonymous, founded in 1935, is often credited with initiating the sobriety movement in the United States by addressing this problem. Nowadays, JIMMY GADD

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“I think [mental wellness] is overlooked because that’s just the way it’s always been and because pushing through is really rewarded in our industry. There’s no time for feelings. You’ve got work to do.”

Sarah Webster-Norton, Serving Those Serving

many employers offer EAPs, either through insurance or as a supplementary benefit. Organizations like STS have emerged to bridge the gaps in existing wellness plans, offering comprehensive support that includes mental health assistance, addiction counseling, legal and financial guidance, housing, and transportation services, all with a focus on eliminating the stigma surrounding mental health education.

So are more restaurant operators addressing the problem than we might SOBER TRUTHS think?

“Some employers are excited In an online video exclusive, Jimmy and happy to see these changes and to Gadd shares the details of his journey to see people ask for a work-life balance,” sobriety and mental wellness—and the Webster-Norton says. “Others, not so much. challenges he still faces every day as a But it doesn’t matter, because the workforce restaurant industry professional. is demanding it. Operators may not like PMQ.com/jimmy-gadd it, but employees are having more say over the way things are going when it comes

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Goodfellas Pizzeria chain. Before achieving sobriety in to mental health today, especially after COVID-19. It’s November 2014, Gadd worked various back-of-house interesting to see that flip.” jobs and was no stranger to the perilous world of drugs Still, awareness remains a critical issue. The stresses and alcohol. “Drinking was rarely ever my issue,” he faced by restaurant workers often go unnoticed by recalls. “I was big into drugs, employers and patrons, and particularly downers and typically only the most uppers. It didn’t matter what perceptive—or those with it was. But I identify as an insider knowledge—can discern alcoholic, because I link it to the underlying challenges of a problem with consumption.” the business. The untimely Even after nine years of sobriety, passing of Anthony Bourdain he says, “I still can’t open a brought media attention to the bag of chips without eating the darker aspects of an industry whole thing.” that’s otherwise glamorized on Fortunately, a chance television and in movies. But encounter one night at a detox there’s more work to be done. center introduced Gadd to some A few films and TV shows, like GETTY IMAGES/ALFONSO SANGIAO Goodfellas employees who The Bear, cannot fully capture shared their stories of sobriety. the depth of these challenges.

APPROACHING BURNOUT He was drawn to their joy in So how can we raise Culinary Hospitality Outreach living substance-free, and they awareness effectively? One of Wellness (CHOW), a nonprofit that embraced him, offering him a the simplest steps operators job at Goodfellas that would can take is to create in-house supports wellness within the hospichange his life. awareness. “It’s an industry with tality industry, hosts Zoom discusGadd’s experience also crazy, odd hours that makes us sions and in-person meetings and highlights the pitfalls of high sometimes feel like we’re not a provides resources, including a prifunctionality. “Having a job part of society, because we’re vate mental health assessment, to did help me in some ways,” he working when everybody else help restaurant workers cope with recalls.

“I could provide rides is off,” Webster-Norton notes. addiction, mental health issues and for the people with the drugs, “But the only thing we can do is thoughts of suicide. The organizawhich benefited me, but it also just start talking about it, and tion’s website provides some comblinded me to the severity of that’s it. We just have to keep my addiction.” talking about it.” pelling statistics about the wellness He adds, “It’s a common For starters, employees problems facing food, beverage and issue where people judge those should be gently reminded of hospitality professionals: with addiction problems, like the availability of EAPs during alcoholics reaching for their orientation and in subsequent suffer from third six-pack in the morning. staff meetings. Dedicate a day depression.

It’s easy to say those guys specifically to discussing the have issues, but it’s often more benefits of these programs complex than that. I used to to ensure that everyone feel stress from have blinders on, thinking I was is well-informed. their job. highly functional when, in fact, Knowing that support it was a problem.” is readily available can report using While Gadd was still on the significantly impact an substances at fence about entering a formal employee’s mental health. Just work. recovery program, support ask Jimmy Gadd, a member feel they’ve been from a friend, Brian Zai, who of the U.S. Pizza Team and pushed to their had been sober for 30 years, an area manager overseeing breaking point. proved instrumental. Zai has the Cincinnati market for the

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“I don’t want to put all my problems on the table. I think the lack of willingness to put yourself out there and talk about it is really what stops people [from seeking help].”

casually asking them if they’re okay. They might respond with a yes, but they might say no. In such cases, listen to what they have to say without pressuring them to disclose anything they are not comfortable talking about.

If the situation allows, offer your assistance, whether it be recommending a crisis or addiction hotline or simply offering to be there as someone to talk to. Sometimes, knowing that someone cares and is willing to listen can make all the difference to someone who might be feeling Jimmy Gadd, Goodfellas Pizzeria isolated in their struggles.

Encouraging a healthy work-life balance for your since passed away, but his compassion and reassurance employees is also crucial—something more serviceplayed a crucial role in Gadd’s journey toward sobriety, industry employers have begun to recognize. But not all of demonstrating the powerful impact a supportive network them, unfortunately. can have.

“I think it depends on the establishment,” WebsterNorton says. “But, yes, I have seen a trend toward that Ask, Listen and Offer becoming much more accepted. It used to be like, if Recognizing when someone needs help is a significant you don’t devote your entire life to this restaurant, then challenge. There are three simple actions anyone can take you don’t get to work here. I’m not seeing that as much to support coworkers or employees: ask, listen and offer. anymore. I think that the younger crop of people coming If you notice a co-worker struggling at work, start by through, people in their early 20s, are savvy to mental health needs, more so than any generation I’ve ever seen….And they demand understanding from their MENTAL WELLNESS RESOURCES: employers in that area. So I think a lot of the employees are schooling • Serving Those Serving: ServingThoseServing.org the employers.”

• Restaurant After Hours: RestaurantAfterHours.org On the other hand, she adds, • Ben’s Friends: BensFriendsHope.org “There are some old-school • CHOW (Culinary Hospitality Outreach Wellness): ChowCo.org restaurant owners who are really • The National Suicide and Crisis Hotline: 800-273-8255 or 988 kind of disgusted by this new crop of people who are pointing to their 52

PMQ PIZZA | PMQ.COM

SA RA H WE B ST E R-NORT ON

mental health needs. But I think we need to listen to our youth. They oftentimes know more than we do.”

Restaurant operators shouldn’t overlook their own needs, either. Owners and managers often have the most demanding schedules and challenging responsibilities.

They can also benefit significantly from EAPs, especially when the pursuit of work-life balance is more elusive due to time constraints.

And remember, it’s OK to be vulnerable. “Being a man,” Gadd says, “I don’t like to ask somebody for help, let alone another man. I don’t want to put all my problems on the table. I think the lack of willingness to put yourself out there and talk about it is really what stops people [from seeking help].”

Second Chances With the minimum wage increasing across the U.S., the industry needs to prepare for another stressor, both for employers who can’t afford to pay a higher wage and for employees who can’t find work because of it.

During these challenging times, it’s particularly crucial to support one another, especially those who drive your business.

Implementing a robust EAP can result in improved employee performance and higher retention rates.

After all, investing in your workforce, the cornerstone of any operation, just makes sense. At the very least, be receptive to your employees’ needs and concerns.

Discover your own personal outlets for stress relief, whether it’s cooking, art or throwing axes (in a dedicated facility, that is), allowing you to release tension without harming yourself or your relationships.

Finally, consider rethinking your strategy for managing team members who have an obvious substance abuse problem. “Looking at it as a [need for] disciplinary action as opposed to a healthcare problem…and threatening to fire people or reprimand them for their actions” isn’t the route to take, Gadd says. “I try to support my team as much as possible, even if that means picking up a shift so they don’t have to. Getting out of your comfort zone and from behind the desk…and really providing that shoulder to lean on is one thing. Don’t be a clipboard leader. Secondly, we [at Goodfellas] make sure that we are providing different outlets. We have several programs

SERVING THE SERVICE INDUSTRY In a video interview with PMQ’s Brian Hernandez, Sarah Webster-Norton discusses Employee Assistance Programs (EAPs) for the restaurant industry and how you can build a healthier, happier workforce.

PMQ.com/sarah-webster-norton

that we’re trying to link up with. One of them is a 24-hour hotline that has virtual meetings every hour that people with mental issues or mental wellness problems or other issues can reach out to.”

Gadd benefited from a second chance in life and believes your employees deserve the same. “I promise, if they put in the energy and you provide that same kind of energy and guidance, these guys will work to the death for you, and they’ll love every minute of it.”

Webster-Norton agrees. “If owners and operators can retain one employee by using EAP services, you’ve overpaid 10 times for the service for your entire staff,” she says. “The return on investment is really easy to explain to anybody. So, yes, this is morally the right thing to do, but it’s also the right thing to do financially, because your employees are your most valuable and most expensive resource.”

Brian Hernandez is PMQ’s associate editor and coordinator of the U.S. Pizza Team.

MARCH 2024 | PMQ.COM

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Fire Sales These pizzerias are shaking up the promo status-quo with outside-the-box ideas that score points with customers, give back to the community and attract major media attention.

BY TRACY MORIN

E

Members of the Houston Dash, a pro women’s soccer team, collaborated with Vinny’s Pizza to create their own specialty pie, the Dash Board Banger, in a fundraiser for Dynamo Charities.

VER READ ABOUT A BUSINESS-SAVVY PIZZERIA OWNER WHO’S DRUMMING UP SKY-HIGH SALES and wonder how he does it? Or feel a twinge of envy when the competitor down the street grabs a local news headline? What if that promotion whiz could be you?

According to owners who are making waves with their creative promos, partnerships and in-person events that sizzle across social media and spark community wordof-mouth, you can be. It’s just a matter of trying out new things and seeing what sticks with your customer base.

Grab some inspiration from these two pizzerias, both pros at standing out through creative promos.

MIKAH DANAE

MARCH 2024 | PMQ.COM

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Case Study #1: Community Connections Tom “Slices” Hamilton, franchisee at Cicis Pizza #353 in Charlotte, North Carolina, and his store’s general manager, Paul Abernathy, love thinking up new and creative challenges that earn attention and praise from customers and employees alike. For example, during National Pizza Month, they ran a promotion in which staff members created their own specialty pizzas for the menu, with 50% of each sale being returned to the staff member. Meanwhile, the annual Cicis Pizza Challenge pits customer teams against each other in a race to finish a monster-size pie.

“The pizza challenges are always a hit: A team of two has the opportunity to finish our 28” Piezilla pizza and two large drinks in under an hour to win $300,” Abernathy explains. “Our most creative promotion is definitely having employees come up with their own unique pizzas and having them market and try to sell them. And, in terms of community impact, I would say our most successful promotions are early-morning pizza workshops with kids, movie nights in the local park, or school spirit night fundraising efforts.”

“Our most creative promotion is definitely having employees come up with their own unique pizzas and having them market and try to sell them.”

CICIS PIZZA #353

Paul Abernathy, Cicis Pizza #353

Piezilla customer challenges and employee-marketed pizzas are just two ways the Cicis #353 location stands out in Charlotte, North Carolina.

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Both social media and word-of-mouth help spread the news about these promotions. Hamilton notes that everyone from preachers, teachers and coaches to team members’ and guests’ circles of family and friends embrace these moments, helping the pizzeria stay relevant. Their efforts also paid off during the pandemic, when, Hamilton says, the community rallied around the business to keep it open and thriving. “Our community is vital to our growth, and our creative promotions help us connect more with them,” Abernathy adds. “We pour into the community (including schools, churches and businesses), and we hope we leave a positive impact where we can.”

Of course, the pizza challenges, creative promos, staff recognition and community outreach are all elevated by social media, one area where Hamilton excels. But for him, it’s more about making great memories—which helps Cicis stay top-of-mind. “Everything we do is for our community in some way,” Hamilton notes. “The fun, the value, the memories made—after over 24 years in this business, the relationships made over the years stand out the most. Unfortunately, as much as you try in this industry to stay present in consumers’ minds, they still forget. So the more we can do to stay connected, hopefully that makes the difference.”

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Case Study #2: The All-Purpose Pizzeria Vinny’s in Houston may be competing with hordes of restaurants in a major city, but its work with local nonprofits, sports teams and other organizations definitely helps it rise to the top. “For our brand, promotions are important because they’re a way to reinforce our purpose as a neighborhood pizzeria,” says Vincent Huynh, owner of Agricole Hospitality, which owns Vinny’s. “The pizzeria is a space where the community comes to you: downtown office workers, Little League teams, families for dinner or delivery, concert-goers, sports fans, younger people going out for nightlife. Everyone’s engaging with the space in different ways, and we wanted to have our creativity go beyond just menu items.”

Mission accomplished: Vinny’s has hit many promo home runs since its 2018 opening through the Vinny’s Pizza Partnership Series, which was created to give back to the Houston community and to foster meaningful relationships between local organizations in different industries. These efforts have benefited a long list of organizations: the Houston Dash, the Houston Ballet, the Houston Zoo, FIRST Robotics, The Montrose Center, and the Children’s Museum of Houston, to name a few. Here are some memorable examples: •

•

• Houston Ballet dancers and Houston Dash soccer pros are just some of the local partners Vinny’s has brought on board to raise money for local nonprofits.

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Last October, a portion of proceeds supported children, caretakers and services linked to Child Protective Service cases through Be a Resource Houston. The fundraising BEAR Necessities and BEAR-y Scary pies and slices, crafted by the Be a Resource and Vinny’s teams, were offered in the Vinny’s dining room and for pickup.

In partnership with the Children’s Museum of Houston, guests who dined at Vinny’s and visited the museum between August 1 and 31, 2023, received discounts on pizza, museum admission and museum membership throughout the month.

In an interactive touch, anyone who ordered a pepperoni pie received a special clue on the bottom, as a nod to the Children’s Museum’s Secret Spy Experience.

Last November’s partnership with ComedySportz, to celebrate the local improv comedy show’s 33rd anniversary in Houston, offered discounts on pizza and show admission throughout the month. A limited-time pizza was crafted by Vinny’s executive chef Paul Lewis and the ComedySportz team.

Visit us at Pizza Expo 2024 • Booth #3353

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(Top to bottom) In a team-up with the staff of the Houston Zoo, Vinny’s raised funds to support wildlife conservation efforts; a partnership with the Montrose Center supported LGBTQ+ youth and adults; Vinny’s and Be a Resource Houston collaborated on two specialty pizzas in a fundraiser benefiting Child Protective Service cases.

•

MIKAH DANAE

•

Vinny’s teamed with The Montrose Center to celebrate LGBTQ+ Pride month last June, creating a rainbow flag-inspired pizza.

A portion of proceeds from sales of the pizzas all month long went to The Montrose Center’s efforts in helping LGBTQ+ youth and adults.

When Vinny’s pitted herbivores against carnivores with two specialty veggie and meat pizzas, asking for customers’ vote for their favorite, everyone was a winner—especially endangered animals. A portion of proceeds from the sales of both pizzas benefited the Houston Zoo’s wildlife conservation efforts.

“Trust yourself. Do what you like. Experiences are what people come to you for. Instead of fitting your ideas to everyone else, stand out and be yourself!”

Vincent Huynh, Vinny’s

More important than contributing financially to the pizzeria or landing local headlines, Huynh believes, is the fact that these nearconstant collaborations keep customers excited about the pizzeria.

“They’re seeing that there’s always something new and engaging happening here,” he notes.

In terms of advice for other owners looking to stand out through attention-grabbing promotions, Huynh advises a mix of customer input and old-fashioned owner instinct. “I think it’s important to listen to your customers and engage with them and their feedback— if you get one or two comments a day, that’s very important feedback,” Huynh says. “But also trust yourself. Do what you like.

Experiences are what people come to you for. Instead of fitting your ideas to everyone else, stand out and be yourself!”

Tracy Morin is PMQ’s copy editor.

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IDEA ZONE | SPONSORED BY UNIFIED OFFICE

Never Miss a Call With Unified Office

U

NIFIED OFFICE’S TOTAL CONNECT NOW™ and patented Visual Performance Suite™ managed communication service shone a bright light on its quickservice restaurant customers over the last year.

Overall demand has flattened after several years of 7% to 8% growth, and pizza operators are scrambling to squeeze more revenue from the demand that they see. Unified Office (UO) can help. Pizza stores receive 70% of their revenue during their peak order calls on Friday, Saturday and Sunday. The number of concurrent calls per hour swings dramatically during this period. Missed order calls are quite common and are lost store revenue. But UO’s process captures peak call demand and delivers increased customer revenues.

“It’s just the simple fact of never having a busy signal,” says John Roy, co-owner of Pizza 911, a four-store independent pizzeria operation in New Hampshire. “When you see it in action, it’s unreal.

Our revenue loss was outrageous because we were missing so many calls.”

Using Voice Over Internet Protocol, real-time monitoring, and an in-store “Wallboard” display of key performance indicators to store staff, UO helps pizza operators capture more revenue from the inside out. A single Pizza 911 store increased annual revenue by 70% and

is capable of handling a record 14 concurrent calls thanks to UO’s operational optimization.

“It allows us to see how many calls we’re getting and measure how soon we’re answering the calls,” says Shane Switser, owner of The Pizza Man. “We were missing a lot of calls we didn’t realize we were missing.”

The single-store pizzeria in Lyndonville, Vermont, increased its annual sales by 35%. “Unified Office is much more than a phone system; it’s a sales tool and has helped me increase my business this year, and I couldn’t have done this without the service,” Switser says.

From its patented Higher Quality Routing Protocol crystal-clear call quality, to its automatic broadband failover system that avoids outage revenue losses, to its real-time reporting for managers and owners, UO helps pizzeria owners increase revenue for operations of all sizes.

Best of all, UO’s “Never Miss a Call” process works equally well whether overall demand is flat or growing.

Try testing your store for missed calls by calling at multiple peak order times and count the calls it takes to connect per hour. Multiply that number by your average ticket value. Learn more by visiting unifiedoffice.com/morerevenue.

“Our Sales Are Up 35%.

Now we are capturing all the calls we didn’t know we were missing.”

-Shane Switser, The Pizza Man

Watch the Video Now Capturing ALL phone calls is just one of the 8 ways Unified Office helps you INCREASE pizza sales

Shane Switser, The Pizza Man Lyndonville, VT

sales@unifiedoffice.com | (855) 492-2500

MARCH 2024 | PMQ.COM

61

Daniel Saccone

Michael Athanasopoulos

George Taylor

McKenna Carney

David Solum

More than 20 U.S. Pizza Team members will exhibit their culinary and acrobatic skills this month at the Pizza Expo’s International Pizza Challenge in Las Vegas.

A SHOWDOWN FOR THE AGES Members of the U.S. Pizza Team head to the Pizza Expo in Las Vegas this month to compete for some of the industry’s top culinary and acrobatics prizes.

T

HREE MEMBERS OF PMQ’S U.S. PIZZA TEAM (USPT) captured first-place honors in last fall’s International Pizza Challenge, held at the Pizza & Pasta Northeast Show in Atlantic City. Now, they’re ready to bet on their culinary skills again, this time in Las Vegas at the Pizza Expo, taking place March 19 to 21 at the Las Vegas Convention Center.

The USPT will bring more than 20 squad members, renowned worldwide for their pizza prowess, to compete in Vegas. The International Pizza Challenge’s divisions are: Traditional, Non-Traditional, Neapolitan/STG, Pan, World’s Best Cheese Slice, Ooni Traditional & Pan, and Daiya Vegan. Competitors will bake pizzas on the spot, with an elite panel of chefs judging the entries based on crust; sauce, cheese and toppings; overall taste; and creativity (for the Non-Traditional and American-Pan divisions only). Judges will also score each pizza’s visual presentation and appearance.

The winners of each division will face off against each other in a mystery-ingredient bake-off to determine the 2024 Pizza Maker of the Year.

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At stake is $7,500 and a trophy for winners in the Traditional and Non-Traditional divisions, while second place earns $2,000 and third place fetches $1,000. In the Pan and Neapolitan/STG divisions, the winners claim $4,000, while second place wins $750 and third place wins $500. The Pizza Maker of the Year also wins a trophy and an additional cash prize of $5,000. Finally, the Best of the Best winner takes home a cash prize of $2,500.

The Pizza Expo also offers an extensive schedule of workshops, seminars and live demos, plus hundreds of top industry suppliers and networking events. (See the sidebar on page 63 for more info.)

In Atlantic City last fall, a new category, America’s Best Cheese Slice, was added to the International Pizza Challenge, and USPT member Daniel Saccone, owner of Saccone’s Pizza in Leander, Texas, won it with a cheese pie that started with an 84-hour fermented dough and showcased Saccone’s signature sauce with whole peeled tomatoes and whole-milk mozzarella.

Another USPT member, George Taylor of Taylors’ Pizza House in Endwell, New York, captured first place in

the Gluten-Free category with his Detroit-style Sublime Pizza, featuring mozzarella and cheddar cheeses, sausage, cup-and-char pepperoni and red sauce, finished with a post-bake drizzle of Mike’s Hot Honey.

Additionally, Massimo Mannino, owner of Nino’s Cucina Italiana in Greenville, North Carolina, won the Pasta category with his Butternut Squash Ravioli With Creamy Sage & Amaretto Sauce. That recipe boasted handmade ravioli stuffed with butternut ricotta and a hint of nutmeg, sealed and topped with a creamy blanket of sage, Amaretto Disaronno, salt and pepper.

“We’re excited to bring many of our USPT members, who rank among the best pizza makers in the world, to the International Pizza Challenge once again,” said USPT coordinator Brian Hernandez. “This one will be a showdown for the ages.”

In addition to the culinary competition, the Pizza Expo hosts the World Pizza Games, where top pizzaioli vie for honors in five divisions: Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Box Folding and the Pizza Triathlon. The first-place winner receives a medal and $1,000, while second- and third-place honorees receive a medal.

For more information about the U.S. Pizza Team, contact USPT Coordinator Brian Hernandez at bhernandez@wtwhmedia.com.

Look for these U.S. Pizza Team members at Pizza Expo 2024!

• • • • • • • • • • • • • • • • • • • • • • • • • • •

Jimmy Twill: The Pizza Consultant Pasquale DiMaio: Vesuvio’s Mobile Wood Fired Pizza Mark Zabrowski: Much Ado About Pizza Kira Zabrowski: Much Ado About Pizza Jamie Culliton: The Nona Slice House McKenna Carney: The Nona Slice House Joseph Streeter: The Nona Slice House George Taylor: Taylors’ Pizza House Patti Taylor: Taylors’ Pizza House Constantino Anezinos: Zorba’s Pizza David Sommers: Mad Mushroom Rick Wheeler: Mad Mushroom Josh Owens: Mad Mushroom Michael Athanasopoulos: The Lamb & The Wolf David Conti: Red Planet Pizza & BBQ Daniel Saccone: Saccone’s Pizza & Subs Jon Garland: Saccone’s Pizza & Subs Massimo Mannino: Nino’s Cucina Italiana Sean Dempsey: Dempsey’s Brewery Pub & Restaurant David Solum: Danger Von Dempsey’s Brewhäus Rico Lunardi: Slice on Broadway Gail Churinetz: Gail’s Pizza Parties Wilhelm Rodriguez: Papa’s Pizza Tore Trupiano: Mangia E Bevi Lenny Rago: Panino’s Pizzeria Derrick Tung: Paulie Gee’s Logan Square Leah Scurto: PIZZALEAH

Educational Highlights JOHN ARENA

Keynote: A Lifetime of Pizza With John Arena 8:15 a.m., Tuesday, March 19 The co-owner of Metro Pizza in Las Vegas and Truly Pizza in Dana Point, California, will share the experiences and lessons he has lived and learned as an industry veteran.

MICHAEL ANDROW

Successful Marketing for Zero Dollars 2:30 p.m., Tuesday, March 19 Androw, owner of E&D Pizza Company, a DELCO operation in Avon, Connecticut, and cover subject of PMQ’s October 2019 issue, discusses ways to successfully market your pizzeria for free.

LEAH SCURTO

Women-Owned Pizzerias 4 p.m., Tuesday, March 19 U.S. Pizza Team member Leah Scurto (pictured) of PIZZALEAH in Windsor, California, and Audrey Kelly of Audrey Jane’s Pizza Garage in Boulder, Colorado, discuss how women are reshaping the pizza game.

LAURA MEYER

Demo: Hands-On Dough Session 12:45 p.m., Wednesday, March 20 Meyer, the owner of Pizzeria da Laura in Berkeley, California, shows you how to improve your dough in this demo session that gets down to the nitty-gritty.

MARCH 2024 | PMQ.COM

63

PRODUCT SPOTLIGHT

Naples Drizzle Naples Drizzle makes Pepperolio, an Old-World Italian hot sauce that pairs perfectly with pizza and all Italian specialties. It’s made with extra-virgin olive oil and premium crushed red peppers. Used as an ingredient or a condiment, chefs love it because there’s no sugar or vinegar added. Positioned at POS locations, the 1-oz. mini-bottles double as business cards for heat-loving customers wanting to bring your brand home.

Miyoko’s Creamery As the demand for vegan pizzeria grows, Miyoko’s new Pourable Plant Milk Mozzarella is designed for discerning pizzaiolos. Unlike traditional vegan cheese substitutes made from shredded blocks of oil, starch and flavoring, it features a liquid blend with cultured plant milk, relying on the oven’s heat—rather than industrial processing—to work its magic. It goes on liquid and sets in the oven for the perfect melt.

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GET YOUR PROFITS PUMPING WITH Craving the freshest insights into the pizza restaurant industry? Subscribe to PMQ’s e-newsletter, Pizza Pulse, and we’ll fill your inbox with: •

Hot-from-the-oven pizza industry news delivered twice a week (Mondays and Wednesdays)

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Moneymaking promotions from leading independents and chains

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Proven marketing strategies to boost your pizzeria’s sales

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ALWAYS WITH YOU.

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JOIN THE PIZZA HALL OF FAME! Has your pizzeria been in business for 50 years or longer? If so, contact us at tmorin@wtwhmedia.com.

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69

RESOURCE GUIDE DRINKS

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JOIN THE PIZZA HALL OF FAME! Has your pizzeria been in business for 50 years or longer? If so, contact us at tmorin@wtwhmedia.com.

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PMQ PIZZA | PMQ.COM

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JOIN THE PIZZA HALL OF FAME! Has your pizzeria been in business for 50 years or longer? If so, contact us at tmorin@wtwhmedia.com.

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RESOURCE GUIDE PIZZA OVENS

Stone Deck, Pizza Dome, and Bakery

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PMQ PIZZA | PMQ.COM

RESOURCE GUIDE SAUCE

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

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JOIN THE PIZZA HALL OF FAME! Has your pizzeria been in business for 50 years or longer? If so, contact us at tmorin@wtwhmedia.com.

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MARCH 2024 | PMQ.COM

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BY TRACY MORIN

Owner Al Santillo and his pizzeria, Santillo’s Brick Oven Pizza, were devastated by a building fire in January, but—to the relief of pizza fans worldwide— the journey to rebuilding is already in progress.

S TAT

E OF NE W

JE R

PMQ PIZZA | PMQ.COM

SEY

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OF

Santillo’s—our commitment to authentic, traditional pizza and the bonds we share with each of you—remains unscathed.”

At press time, Santillo was receiving estimates for repair work, which may take six to nine months. “We’re just taking it one day at a time,” he tells PMQ. But if there’s anyone in the pizza world who will persevere, it’s Santillo. PMQ joins in supporting him by putting out this call to pizzerias who may want to help. After all, community is a fundamental pizza principle. “When I grew up, all the pizzerias were just getting by, and they’d all go and borrow supplies [from each other]—a bundle of boxes or a case of sauce,” Santillo recalls. “It was never about money. My parents always used to tell me, ‘There’s enough for everybody if you want to work.’

The independents, we’re like a big family—we help each other.”

E

Back in 2008, when PMQ’s Pizza Hall of Fame (then called Time Capsule) started honoring historic pizzerias, Santillo’s Brick Oven Pizza, owned by Al Santillo in Elizabeth, New Jersey, was one of the first inductees. Santillo, a third-generation pizza maker, was the perfect candidate—not only for his one-of-a-kind oven (each brick individually hand-cut), but for a menu that honored pizza history itself, with specialties like the 1948 Style Tomato Pie and the 1967 Pop’s Style.

Santillo was—and is—a special kind of pizza aficionado.

PMQ was devastated to hear that a fire blazed through this beloved pizzeria on January 6. Thankfully, no injuries occurred, but the building was severely damaged, interrupting a family business that started more than 100 years ago, in 1920, when Al’s grandfather, Lou Santillo, started delivering bread by horse and buggy. (Pizza was later introduced by his son, Alfred, in the 1950s, and the famous brick oven arrived in 1957.)

The fire made local and national news, grabbing the attention of celebrity chef Tom Colicchio and Dave Portnoy of Barstool Sports, who offered to spearhead a fundraiser for rebuilding efforts. “This fire has taken a toll on the physical structure of our beloved pizzeria, but it cannot and will not extinguish the spirit that has kept us going for three generations,” Santillo’s announced to its legions of fans. “The heart of

STAT

Santillo’s Brick Oven Pizza

NEW JERSEY

Tracy Morin is PMQ’s copy editor.

If you’d like to help support Al Santillo’s rebuilding efforts, contact Tracy Morin at tmorin@wtwhmedia.com.

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INSIDE:

The Colorado Mountain Pie

PAGE 16

Mental Wellness at Work PAGE 46

Creative Pizza Promotions

PAGE 54

Introducing Caputo Burrata Tray Packs Our individually packaged burrata is crafted for your convenience.

Each single portion is sealed for freshness, ensuring an extended shelf life. Savor the creamy richness of burrata at your own pace, minimizing waste without compromising quality.