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ENROLL TODAY AND RECIEVE A COMPLIMENTARY WELCOME GIFT.

Transform your pizza. And your bottom line. • Earn cash back for every pound you purchase each month with Bacio Visa® Rewards Cards • Receive additional marketing funds twice per year, redeemable through Bacio’s exclusive Marketing Store • Take advantage of special member-only rates year-round on everything in the Marketing Store, including Bacio branded promotional materials and customized marketing support, such as: • Custom printing for menus, postcards and banners • Social media support, website development, email and loyalty program assistance To start earning cash back on your purchases, simply enroll in the Gold Club† for FREE. The amout of cash back you earn will be determined by your purchase volume. TIER*

MONTHLY REWARD

MARKETING SUPPORT

Gold

$0.06/lb.

$200 per year and special member-only rates

Simply enroll in the Gold Club

Platinum

$0.12/lb.

$400 per year and special member-only rates

Purchase 325 lbs. or more per week

$0.18/lb.

$800 per year and special member-only rates

Purchase 650 lbs. or more per week

Check Presenters

TO QUALIFY

Mobile Messages

EST 2016

N • CARIB FU

, MAINE • OU

S•

The first four weeks of purchase volume will be used to determine tier qualification. During that time, you will be automatically entered into the Gold level, earning $0.06 per pound purchased. Should future consumption change, your membership status will be adjusted accordingly.

SPORTS

Diamond

Umbrella

OD • DRINK FO

14 EVERGREEN PARKWAY CARIBOU, ME 04736

WWW.THEWAREHOUSECARIBOU.COM (207) 492-0869

Menus

*For owners with multiple restaurants, volume for all locations will be combined to determine tier. †Bacio Gold Club rules and participation are subject to change without notice. Marketing support will be split in two increments, delivered in January and July. Bacio Marketing Funds are distributed semiannually and must be used within each six-month period.

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provisions January/February 2018

Provisions January/February 2018  
Provisions January/February 2018