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Manufacturer and Processor of Fine Italian Cheese

MONTH! We celebrate the next generation of pizza makers—our readers’ kids and grandkids! PAGE 32

How to make chicken pizzas that really sell

Turn Over

The beginner’s guide to Snapchat PAGE 70


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PMQ PIZZA MAGAZINE | October 2016 | Volume 20, Issue 8




MONTH! The Pizza Industry’s Business Monthly |

We celebrate the next generation of pizza makers—our readers’ kids and grandkids! PAGE 32

How to make chicken pizzas that really sell

The beginner’s guide to Snapchat PAGE 70


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Experience experience.

With our portfolio of trusted brands, products and insights we’ll help you experience success across your menu.

Contact your Tyson Food Service or Distributor Sales Rep or visit for more info.

®/©2016 Tyson Foods, Inc.

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Now On Napizza: Roman-Style Pizza in the Spotlight The PizzaTV team traveled to sunny San Diego to spotlight Napizza, a leader in the Roman-style pizza trend, and didn’t want to leave. Readers of San Diego Magazine recently chose Napizza as the city’s best pizzeria, and this video, one of our best of the year, perfectly captures what makes the single-unit slice shop so special. You’ll meet charming Italian transplants Christopher Antinucci and Giulia Colmignoli, the pizzeria’s co-owners, along with pizzaiolo Alessio Poli, and learn why no one does pizza quite like the Romans do.

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Exclusively On WEBSITE EXCLUSIVES: Study: Pizza Makes People More Productive Money’s not the motivator you may think it is. A study conducted at an Intel semiconductor factory showed workers increased productivity by more than 6% when offered pizza as a bonus. But when other employees were promised a cash bonus of $30, their productivity went down. Find out how the experiment played out at

Things Are Getting Strange at Vinnie’s Pizzeria You’ll never get bored with the menu boards at Vinnie’s Pizzeria in Brooklyn, New York. Things got even stranger this summer when the shop’s co-owner, Sean Berthiaume, started featuring recipes inspired by characters on Netflix’s Stranger Things. Anyone up for a slice of the Demogorgonzola? Check out the original board artwork at


Pizza for Guns Promo— Will It Backfire? An Indianapolis pizzeria owner waded into dangerous territory when he announced he wants to give free pizza to anyone who turns in a gun at his shop. Donald Dancy, owner of D&C Pizzeria, hopes the promo will reduce gun violence in his neighborhood, but pro-gun advocates think he has a different agenda. Read about the social media reaction at

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How to Survive a Restaurant Recession There’s no way to know for sure, but at least one industry analyst believes we’re heading for a restaurant recession, which could presage a more widespread downturn for the whole country. But another expert says pizzerias that borrow a page from the big chains’ playbooks can still survive and thrive. Learn more about their secret at

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Grilling System

Installed by Cheddar’s Scratch Kitchen

The kitchen of today features new innovations that allows the equipment to enhance the grilling process. Cheddar’s Scratch Kitchen is leading the way in kitchen automation by using the Middleby Marshall/CTX WOW Grilling System. This cooking system enables their restaurants to provide even more excellent and consistent food from scratch, while improving the speed of service to the table and reducing kitchen labor and food waste. “Installing the WOW Grilling System allows our restaurants to save costs on labor and energy and also deliver a greattasting, consistent product twice as fast,” said Homero Ortegon, Chief Transformation Officer of Cheddar’s Scratch Kitchen. Cheddar’s Scratch Kitchen was recently ranked # 1 at the Technomic Food Choice Awards for Consumer Brands. Currently there are over 160 Cheddars Scratch Kitchen locations in 23 states across the country. Mr. Ortegon was recently introduced to the kitchen automation grilling concept by Middleby. “I visited the Middleby test

kitchen with our food to see for myself, and the unit cooked our scratch menu items even better than I had predicted,” he said. “Fish, ribs and chicken were all perfect in only half the cook time.” Cheddar’s Scratch Kitchen has been graciously serving made-from-scratch goodness since 1979. The American restaurant chain is based in Irving, Texas and is known for preparing their food from scratch in the kitchen every day using quality ingredients.

For more information on Cheddar’s Scratch Kitchen visit Perfect Food Cooked From Scratch! 2


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Pizza: The Perfect Moment

! MONTH The Pizza



20, Issue



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National Pizza Month isn’t just about the world’s greatest food—it’s a celebration of family, love, friendship, the traditions of the past and our hopes for the future. By Rick Hynum


In this first-ever National Pizza Month pictorial, PMQ pays homage to the next generation of pizza makers—our readers’ children and grandchildren.



Pizzaioli: The Next Generation



Stickin’ With Chicken Leading single-unit and multi-unit operators discuss exactly what customers want on their chicken pizzas and offer the final word on the tastiest bird. By Liz Barrett


Through the Grapevine There has always been a natural camaraderie between pizza and wine. Here, our experts explain how to build a wine menu, increase trials and find the perfect price. By Tracy Morin


Ready Player One From Galaga to Ms. Pacman, arcade classics are enjoying a renaissance, and pizzerias have cashed in on the craze by offering retro gaming options. By Tracy Morin



The Snapchat Generation Bruce Irving explains how to use Snapchat, the top social media platform for teens, to interact with customers in creative new ways and sell more pizza. By Bruce Irving


The Road to Shanghai A pair of U.S. Pizza Team veterans talk about their next big challenge: the Chinese Pizza Championship, coming up in November in Shanghai, China. By Andy Knef


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In Lehmann’s Terms: Solve Your Bubble Troubles The Dough Doctor explains what to do when non-traditional sauces lead to bubbly crusts.



New York’s Finest: Anisette Biscotti This traditional Italian cookie is the perfect match for a cappuccino or espresso.


The Think Tank: Developing a System for Giving Raises Our experts deliver insights on when and how to boost your employees’ pay.


This calzone from DeIorio’s is a half-moon of heaven with a Ranch dressing drizzle.





Online at


From the Editor


From the Inbox




Where We’ve Been, Where We’re Going


Product Spotlight


Advertiser Index


Industry Resource Guide



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SmartMarket: Drive Profits Up by Adding Wings to Your Menu Using ventless ovens and fryers like the Multichef and Autofry can make chicken wings even more profitable.


SmartMarket: Increase Appetizer Sales by Promoting Boneless Wings Pierce Chicken offers 5 tips for tapping into the profit-boosting potential of boneless wings.


Idea Zone: Pizza ATM and Quality Help Boost Sales With the Pizza ATM, customers get handcrafted pizzas straight from your kitchen, not low-quality pies made by a machine.

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

Pizza Hall of Fame: Marion’s Piazza As competition from burger-toting carhops increased, ice-cream-and-sandwich man Marion Glass tried the next big thing: pizza. By Tracy Morin


Pizza Without Borders Deliveroo, a red-hot restaurant delivery service in London, hopes its new logo will be “shorthand for great food delivered everywhere.”



Recipe of the Month: Bacon Ranch Chicken Calzone

Idea Zone: Shake It Your Way Today With Custom Cheese Shakers, you can turn your ordinary cheese shakers into bold, exciting branding statements.

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F SERIES OVEN REDESIGNED OVEN CHAMBER • Improved bake performance • Less end loss (hot air) • Less heat in the kitchen • Lower utility costs NEW OVEN CONTROLS • Consolidated design • On-Board-Diagnostics (OBD) for quick troubleshooting • Easier field replacement • Less downtime

NEW WIRE BELT • Easily switch directions via control panel • Simple to order through XLT • Less time spent changing belt direction STAINLESS STEEL CONSTRUCTION • High quality, all 304 stainless steel • Easy to clean, repair, and refurbish • Less time spent cleaning and maintaining REMOVABLE FRONT PANEL • Full access to interior of oven • Painless, simple and fast cleaning


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


The (Deeply Flawed) King of Asteroids


Steve Green, ext. 123 CO-PUBLISHER


Linda Green, linda.pmq@gmail com ext. 121

’m a flawed individual, and one of my glaring flaws is a hair-trigger temper. It runs in the family; we Hynums are a red-faced, impatient and combative clan, and we’ve got the heart disease and hypertension to prove it. As a kid, I was a skinny runt who charged blindly into fights with bigger boys at the slightest provocation. By my teen years, however, I’d found a new outlet for my ill-advised aggression: video games. This month’s article, “Ready Player One,” (page 60), brings back memories both fond and embarrassing. My buddies and I wasted countless quarters on video games at Uncle Moon’s, a convenience store that doubled as a teen hangout in our little hometown. I became absurdly proficient at Asteroids, whipping and zipping my spaceship through a barrage of hurtling asteroids and marauding saucers. You started each game with three spaceships, but you won more ships by scoring a certain number of points. I could play for hours on a single quarter and easily vanquished all challengers in two-player games. And yet, every time I lost a ship—even if I had 20 more socked away—there was a very good chance I’d explode like Mt. Vesuvius. I’d kick the machine; I’d throw my hat at it; I’d yell and give it a good, thorough cussing. I’d really give it what-for. And my friends, quietly playing their own favorite games (including the much harder Defender), would snicker and snort, whilst unsuspecting customers who’d just dropped in for a Pepsi and a bag of Fritos ducked for cover as my hat went flying through the air. My friends still tell the story of how I let loose with a hailstorm of curse words just as a bevy of well-dressed church-goers, clutching Bibles to their chests, filed into the store one Sunday evening. I’m not proud of it, but I can’t deny it. If this sounds like a warning against adding video games to your pizzeria, it’s not. I was hardly your typical player. More importantly, my friends and I spent most of our spare money—and all of our free time—at Uncle Moon’s, and Asteroids, Defender and Pacman were the main attraction. Today, these games will likely draw an older, more mature crowd anyway. Nostalgia is a powerful emotion, after all; to this day, just thinking about Asteroids makes me smile—and laugh at myself…and cringe just a little.


Rick Hynum, ext. 130 ASSOCIATE EDITOR

Andy Knef, ext. 136 EDITOR AT LARGE




Eric Summers, ext. 134 CREATIVE DIRECTOR

Sarah Beth Wiley, ext. 135 SENIOR MEDIA PRODUCER

Daniel Lee Perea, ext. 139 IT DIRECTOR

Aaron Harris, ext. 137 CHIEF FINANCIAL OFFICER



Brian Hernandez, ext. 129



Clifton Moody, ext. 138 ACCOUNT EXECUTIVE

Tom Boyles, ext. 122 ACCOUNT EXECUTIVE

Ross Thorton, ext. 133 MARKETING DIRECTOR

Anna Zemek, ext. 140 SALES ASSISTANT

Brandy Pinion, ext. 127



Tom Boyles, PMQ RUSSIA

Vladimir Davydov,

PMQ PIZZA MAGAZINE | October 2016 | Volume 20, Issue 8





MONTH! The Pizza Industry’s Business Monthly |


We celebrate the next generation of pizza makers—our readers’ kids and grandkids! PAGE 32

How to make chicken pizzas that really sell

The beginner’s guide to Snapchat PAGE 70


National Pizza Month is about more than just pizza; it’s about family, love, tradition and togetherness. Join us as we celebrate this special month, starting on page 30!

Rick Hynum Editor-in-Chief PMQ Pizza Magazine


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

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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A reader correctly pointed out that Howard Johnson’s was one of the first restaurant companies to sell franchises.

DON’T FORGET HOWARD JOHNSON Overall, “The Pizza Kings” (PMQ Pizza Magazine, August 2016) was the most interesting article I’ve read in PMQ in some time. But whoever believes that Vinnie Mastro “invented restaurant franchising” apparently never heard of Howard Johnson. Eric Savage Dedham, MA Good point, Eric! The Howard Johnson’s chain predates the Mastro family’s empire. We’re so pizzacentric that we didn’t consider Johnson’s onceflourishing company, which sold its first franchise in the early 1930s. Ironically, as we were preparing this month’s issue for press, we learned that the secondto-last Howard Johnson’s restaurant, located in Bangor, Maine, closed its doors on September 6. That leaves only one Howard Johnson’s eatery left in the U.S.—in Lake George, New York. Fortunately, owner John LaRock recently told that business is booming and lines still stretch outside the door on weekends.


BAD TO THE BONES We are primarily a BBQ restaurant, but our location was a Neapolitan pizza shop before we moved in. I felt bad about having a stack of Sveba Dahlen deck ovens just sitting idly, so we added pizza to our menu. I learned as much as I could about the ovens through experimentation. It took a little time to get them dialed in where I like them, but I love them now. I can adjust the deck heat separately from the top heat, and they have a front-to-back differential adjustment, too, so we do not need to spin pies while they are baking. We see a good percentage of classic American pizzas ordered, but our specialty pizzas are way more popular. Our Bad Bones Special, for example, is made with beef brisket, bacon, whole-milk mozzarella and white cheddar cheese curds. I should mention we serve between 400 and 700 people daily in a place that seats 25, and we do a ton of take-out. Sean Hobena Bad Bones BBQ Arbor Vita, WI Thanks for sharing your story with us, Sean. We look forward to learning more about Bad Bones and, hopefully, paying a visit there one day!


your s and comments on w vie re ive sit po ve s lea t read? Sure, your customer sure those posts ge e ak m u yo do w ho a, turns Facebook page, but nd Springs, Oklahom Sa in r rlo Pa a zz Pi ekly basis. The The Minuteman d posts them on a we an es em m to in s w p-ofglowing revie llowers and create to fo m fro es lik of ns doze memes in turn get ok users. pizzeria with Facebo e th r fo s es en ar aw mind

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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ellissimo Makes a Lasting

First Impression

DELIVERING AUTHENTIC ITALIAN The taste of fresh chicken comes through with Bellissimo’s easy-to-cook and quick-to-serve Chicken Wings. This profitable starter can be fried or oven baked resulting in a deliciously crunchy coating. Bellissimo Chicken Wings set the table to make sure your customers keeping coming back. Bellissimo offers a full line of pan-fried and fullycooked chicken items. Visit to contact a representative and request samples and pricing.

800-813-2974 |

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Solve Your Bubble Troubles Depending on the type of sauce you’re using, bubbly crusts may be caused by insufficient moisture evaporation. By Tom Lehmann Tom Lehmann recently retired as the longtime director of bakery assistance for the American Institute of Baking (AIB). He is now an industry consultant dedicated to helping pizzeria operators make more money. Need more dough advice? Visit the Dough Information Center at dough.



We seem to have more problems with bubbly pizza crusts when we use our white sauce, buffalo sauce, BBQ sauce or even no sauce, compared to our marinara sauce. We wind up frequently having to remake those pizzas. What are we doing wrong?


Sauce can certainly have an impact on bubbles in your pizza crust. The problem stems from the baking temperature for the type of sauce applied to the dough skin. For example, when you bake a crust with a tomato-based sauce, the water in the sauce evaporates and cools the top of the pizza, preventing (or at least significantly reducing) the incidence of bubbling. When another type of sauce is used, or if a lesser amount of sauce is applied to the skin, the top of the dough quickly overheats, resulting in both gas and moisture expansion under the top of the dough skin. This leads to the formation of bubbles in your crust. Your best solutions: Either bake those crusts made with alternative sauces at a lower temperature—about 400° to 450°F—or apply more sauce to the skin. With that in mind, you might

try diluting the sauce by 20%—in other words, adding 20% water to the sauce based on the sauce’s total weight—then adding 20% more sauce to the skin. The added water will help prevent bubbling; the moisture will boil off during baking so that your actual amount of sauce will be the same as it was before. I’m estimating that an additional 20% of water is a good starting point, but I can’t say for sure. You may want to start at 15% and experiment from there.


I just read your last article (“The Advantages of Instant Dry Yeast,” August 2016) and wondered if you could tell me how to convert from compressed yeast to instant dry yeast (IDY). What’s the conversion formula?


To convert compressed yeast to IDY, use 40% as much IDY as compressed yeast. Example: Convert 16 ounces of compressed yeast to IDY by multiplying 16 x 40% or 16 x .4, which yields an answer of 6.4 ounces. You can round it up to 6.5 if you prefer.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Anisette Biscotti Break out the Sambuca and get ready to make a popular Italian cookie that pairs deliciously with cappuccino or espresso.


ello, my friends! We will do something different this month, and you are going to thank me for it. If you want to create a true Italian experience for your customers, there are some items you simply must have on your menu. I’m going to tell you about one of them today. Fortunately, it’s very easy to make. It’s a dessert called biscotti. Biscotti is a very popular Italian cookie. We’re going to make it with Sambuca, a sweet, anise-flavored Italian liqueur with a hint of licorice. You can place this cookie on your dessert menu and pair it with a nice cup of cappuccino or espresso. Mangia!

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


INGREDIENTS: 2 eggs 1 c. sugar 8 tbsp. salted butter (melted) 2 tbsp. Sambuca

4 tbsp. baking powder 1 lemon (for zesting) 3 ½ c. flour 1/4 tsp. salt

DIRECTIONS: Preheat a convection oven to 350 degrees. In a mixer, beat the eggs and sugar together. Add the butter, Sambuca, baking soda and salt and grate the lemon peel. Add the flour and baking powder to form a dough. (Spread a little flour on your table as well so the dough does not stick to the table.) Knead the dough, then make three rolls, about 12” long. Place the dough rolls on parchment paper and bake them in the oven for about 25 minutes. Remove from the oven and let them cool about 10 minutes. Once they’ve cooled, cut the logs into ½” thick pieces or crescent shapes and place them back on the baking sheet. Bake an additional eight minutes or until they’re done. Let cool before serving. Yields about 30 biscotti.

*Monthly s Harbortouc

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Developing a System for Giving Raises Think Tank members offer tips for determining when—and how—to boost employee wages.


need to put a system in place to handle raises for my employees. When someone demands a raise, I overthink it and then, realizing that most of the employees who ask haven’t gotten a raise in a while, I end up giving it to them. But not everyone who thinks they deserve a raise actually deserves one. Anyone got any ideas? durbancic: We don’t have a system, but if we did, I would give performance reviews every six to 12 months. I think every six months would be better. These reviews would not necessarily be tied to a raise, but it could provide the grounds for giving a raise if the employee deserves one. bodegahwy: We start our cooks at $10 and move them up to $11 when they “know the menu” and can keep up. If they take on other responsibilities, they get more—for example, if they can be in charge of the line on a busy night, they get $12. Then we’ve got the assistant manager, an employee who can open and close the restaurant and take charge when the general manager is not there. That position earns bonuses on top of the $12 per hour; these bonuses generally amount to an additional $2 per hour, for a total of $14 per hour. Also, our assistant managers get paid vacation and at least a half-season ski pass (worth $1,100).


GotRocks: We went to a “no tipping” environment while also implementing a “fair and equitable wage” program. Basically, the crew gets a split on a 15% service charge divided by number of hours worked. This approach stopped the problem of servers making more than the kitchen employees and helped build real teamwork. I learned about this “fair and equitable wage” program as it was being used at another restaurant an hour or so away. I spoke at length with that restaurant’s management and made the decision to give it a try at our place. I really like it. Now my dishwasher makes upward of $14 an hour, while my main line cook exceeds $20 an hour. I’m finally getting some decent applicants for vacant positions, and I can be choosier about our hired help. I had to do something to get some talent in here! Get answers to your most perplexing problems and swap tips and ideas with the experts in PMQ’s Think Tank, the pizza industry’s oldest and most popular online forum. Register for free at (Member posts have been edited here for clarity.)

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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We use Sorrento cheese

because we love both the flavor and the performance. It melts very well, reheats tremendously, and doesn’t burn on top. Plus, Sorrento cheese always delivers a nice, stringy pull. Scott Allen Johnny’s New York Style Pizza

for Johnny’s New York Style Pizza Nearly 40 years ago, two friends—Scott Allen and Bruce Jackson—got a taste for the pizza business on the Syracuse University campus. When they decided to take their unique flavor down south to Georgia, they opened a small pizzeria with hardly any money, writing the words “Now Open” on a pizza box in their front window. This location went on to become a huge success and their legacy in the pizza industry was secured. Today, Johnny’s New York Style Pizza and Johnny Brusco’s New York Style Pizza have 67 locations in eight states, and Sorrento cheese tops their popular pies—including their famous Johnny’s Deluxe pizza. We’re proud to induct Scott Allen and Bruce Jackson as members of the Sorrento Hardworking Heroes Hall of Fame. Learn more about the Hall at

SorrentoHOF. F com. F.

Johnny’s Pizza Franchise Systems Inc. currently operates in eight states: as Johnny’s New York Style Pizza in the state of Georgia and Johnny Brusco’s New York Style Pizza outside the state of Georgia.

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Cheese that works as hard as you do.™

©2016 Lactalis American Group, Inc. Sorrento is a ® of Lactalis Retail Dairy, Inc.

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Good Pies for Bad Guys

A bad guy can work up quite an appetite trying to conquer the world. That’s why Landini’s Pizzeria in San Diego created the Super Villain Pie, inspired by its city’s Comic-Con International 2016, held in July, and the blockbuster film Suicide Squad. The super-spicy special ran throughout the four-day Comic-Con event and featured chicken, sausage, jalapeños, red onions and sriracha sauce. Landini’s touted the pie on social media and devoted a page to it on the company website with a tongue-in-cheek call to action: “Have you assembled a task force of the most dangerous people on the planet—and now they are starving? Gather your Suicide Squad and go save the world, one slice at a time.” With its super-spicy Super Villain Pie, Landini’s Pizzeria took full advantage of the hype surrounding the Suicide Squad movie and this summer’s Comic-Con in San Diego.

Reliving the DeLorean’s Glory Days

There was no actual time travel involved, but Marty McFly fanatics sped over to Totally 80’s Pizza recently for a car show spotlighting the iconic DeLorean and Back to the Future memorabilia. With help from the Rocky Mountain DeLorean Club, the Sunday afternoon promo drew eight DeLoreans and 350 guests to the Fort Collins, Colorado, location, which bills itself as both a pizzeria and “the world’s only 1980s museum.” Doug Peterson, a former executive with the DeLorean Motor Company, was on hand to share tales of working with John DeLorean himself. Doug Peterson, a former executive with the DeLorean Motor Company, brought DeLorean memorabilia—but no flux capacitor—to a car show held at Totally 80’s Pizza on a recent Sunday afternoon.

Quick Tip 1: Tick-Tock, Clarice... Creating special deals for your social media fans is always a smart idea, but putting a pressing time limit on every offer is even smarter. A same-day expiration date prods your customers to come in on slow days—and to keep checking your social media for the next limited-time offer.


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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“At Solos Pizza, we’re committed to more organic choices and a growing selection of natural ingredients that are free of preservatives, nitrates, MSG and other additives.

We make our pepperoni the same way, every day, to ensure a consistent, authentic texture and flavor.

We use Liguria All-Natural Pepperoni because we believe what’s NOT in our food, is just as important as what’s in it. Our customers also love the natural pepperoni taste. It’s the best of both worlds.” Brian Banick President Solos Pizza

For the highest quality pepperoni that makes every pizza taste better... choose LIGURIA.

Cut our sample against yours. Contact Liguria today! 515-332-4121 • •

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Players Pizza Aims to Be a Game Changer

When Players Pizza opened its third location last summer in Townsville, Queensland, Australia, owners Phil and Sophie Chamberlain wanted to score dine-in business as well as delivery. So the new shop offers free arcade games (including the 1980s classic Defender), air hockey and foosball tables, and slushies to customers waiting for their orders. Guests are also invited to don their favorite sports team’s gear and spin a barrel to win a variety of prizes, including free pizza. Customers can order from a quirky sports-themed menu (appetizers are called “pre-qualifiers” and pizza names include the Referee, the Waterboy and Man of the Match) and top off their meals with a deep-dish dessert pie called the Sticky Date Pizza, made with vanilla ice cream and salted caramel sauce.

This youngster was the first customer to win a free pizza by spinning the barrel for prizes at the recently opened Players Pizza in Townsville, Queensland, Australia.

Quick Tip 2: More Pizza App-eal Most customers carry phones in their pockets or purses, but not everyone likes to talk on them. Sign up your restaurant for an online reservation app, such as OpenTable, and give your customers another way to reach you—and to avoid long lines on busy nights. Some apps, such as Settle, even let customers preorder their food and pay in advance.

Nu 52.

Being True to Men and Women in Blue

Free pizza in honor of local cops—that has been the ticket for pizzerias around the country looking to earn glowing media coverage and stimulate word-of-mouth while demonstrating their commitment to the community. Cosmos Italian Café and Pizzeria in Naples, Florida, went all out to honor local men and women in blue by throwing a two-hour pizza party from 6 to 8 p.m. on a Wednesday night in August. Guests received a free pizza for donating at least $10 to the Collier County 100 Club, a nonprofit that provides financial assistance to the families of fallen police officers and emergency responders in Collier County. WINK-TV sent a news crew to cover the promotion, while the Naples News ran photos of the event on its website.

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The Law Enforcement Appreciation party drew a large crowd to Cosmos Italian Café and Pizzeria, with proceeds going to a nonprofit that supports the families of fallen first responders.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Pizzaiolo Acts Quickly to Help Earthquake Victims

When an earthquake left parts of Italy in ruins this summer, Salvatore Reina wasted little time in organizing a fundraiser for the victims. Like so many American pizzaioli, Reina, the owner of Francesca Brick Oven Pizza & Pasta in Glen Rock, New Jersey, has family members in Italy, although none of them were affected by the quake. “It just kept ringing in my head that I had to do something,” he told a local newspaper. Reina quickly organized an event letting children make their own pizza in two one-hour sessions, with a limit of 16 participants per session. All of the slots filled up right away. Reina suggested donations of $10 to $15 per child and netted $524 in the fundraiser, which also earned coverage for his pizzeria in several local newspapers and websites. All moneys raised went to the Italian Red Cross, according to Reina. Salvatore Reina, owner of Francesca Brick Oven Pizza & Pasta, organized a fundraiser that netted more than $500 for victims of this summer’s earthquake in Italy and garnered headlines in the local news media.

New Menu Item Catches Fire at DeLorenzo’s

Over in Hamilton, New Jersey, DeLorenzo’s Pizza literally rolled out a new menu item recently when it introduced its strombolis at the Hazlet Fire Company Fire Truck Show. As a sponsor of the first annual community event, DeLorenzo’s served menu items new and old from its food truck. The show featured nine area fire companies and their fire trucks, chief vehicles and a rescue boat. Owner Rick DeLorenzo also announced he would offer free meals to local uniformed police officers throughout September. DeLorenzo’s owner Rick DeLorenzo treated uniformed police officers to free meals throughout September.

Quick Tip 3: Turn to the Allergen-Free Experts You don’t have to specialize in allergen-free foods to take care of customers with food allergies. Consider creating a few signature menu items without gluten, dairy products or eggs. Need some recipe ideas? Reach out to your customers, especially parents of kids with food allergies. They’re the real experts. 26

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Bacon Chicken Ranch Calzone INGREDIENTS: 5 oz. dough flat 3 oz. chicken 1 oz. bacon, prepared and sliced in 1” pieces 1 to 2 tbsp. Ranch dressing* Fresh baby spinach 1 1/2 oz. mozzarella cheese, grated Olive oil Salt Granulated garlic

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DIRECTIONS: Layer ingredients over half of the dough flat, leaving about an inch from the edge. For toppings, start with the chicken, then add the bacon pieces, drizzle with Ranch dressing and add a single layer of baby spinach leaves. Finally, top it off with grated mozzarella. Fold the untopped dough over the ingredients and press the edges firmly to seal. Slit the top of the calzone with a sharp knife to create a vent for steam. Brush the calzone with oil, then sprinkle it with granulated garlic and salt. Place on a pan and bake in the oven at 450°F for 15 minutes or until the calzone turns a golden-brown. Serve with additional Ranch dressing. *Optional: To add some spice to the calzone, mix some hot sauce with the Ranch dressing.

A HALF-MOON OF HEAVEN It will come as a surprise to no one that calzones originated in Naples, along with just about everything else worth eating in this world. But it took a Californian to bring it to prominence in the U.S. Alice Waters, the owner and chef of the Chez Panisse in Berkeley, made a calzone that was so popular in the early 1980s, gustatory adventurers reportedly traveled hundreds of miles for a taste of it. In 1984, New York Times food critic Craig Claiborne hailed Waters’ signature calzone— filled with goat cheese, mozzarella, prosciutto, garlic and other herbs—as the “best I have ever tasted.” If Claiborne were alive today, a bite of this month’s Bacon Chicken Ranch Calzone just might change his mind. It’s a half-moon of heaven with a Ranch dressing drizzle—what more could you ask for?

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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PIZZA: THE PERFECT MOMENT National Pizza Month isn’t just about pizza. It’s a celebration of family, love and friendship—and how the world’s greatest food makes everything better. By Rick Hynum


don’t remember the first pizza I ever ate, but I remember my first perfect pizza moment. I was 12 years old, a shy, skinny doofus at a skating party with a girl named Amy. It was sort of a date, but neither of us wanted to call it that. I couldn’t even skate and had no business being there. Amy, a brown-eyed, chestnut-haired beauty with a fiery tomboy spirit, whisked and whizzed around the rink with her girlfriends to K.C. and the Sunshine Band, while I sulked and played pinball in the corner, trying to look, you know...too cool for roller skates. I didn’t even notice when the pizza came, until Amy, leaving the others behind, came gliding over with a paper plate—a slice for her and a slice for me. We sat on a bench, our knees just barely touching, and listened to “Moonlight Feels Right” by Starbuck, and never mind that the pizza was greasy and limp and probably came from some grocery store freezer. Then and there, in that moment, I wouldn’t have traded that warmed-over slice for a golden monkey. Such is the power of pizza. Pizza makes everything better. Pizza with a pretty girl who digs you even though 30

you can’t skate and you just fed six dollars in quarters into a pinball machine and never even scored an extra ball makes it perfect. I tell anyone who will listen that pizza is the world’s most popular food. I have no statistics to prove the claim, but I know it in my heart to be true. There is a National Hamburger Month, but nobody cares. Tacos get their own special day each year. So do baked scallops, corn chips and stuffed mushrooms. You never hear about any of those days. But tell people it’s National Pizza Month, and see how they smile; watch their eyes light up. Tell someone you make pizza for a living—or, in my case, write about it—and they wish they had your job. “People are, by nature, communal, and pizza is the world’s great communal food,” master pizzaiolo John Arena, owner of Metro Pizza in Las Vegas, once told me. “War in Afghanistan? Global warming? Riots in the heartland? Hunker down with your loved ones and share a pizza. The problems may not disappear, but at least you won’t be alone when the zombie apocalypse begins.”

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We may grab a Quarter Pounder from McDonald’s and scarf it down in the car on our lunch break. After a long day, we may order Chinese and stare at the TV until we fall asleep on the La-Z-Boy. But we share pizza with the people we love. We order pizza for the big game on Sunday afternoon. We take the kids out for pizza on Friday night. We reward our Little League or soccer team with pizza when they win—and cheer them up with pizza when they lose. If we want to build camaraderie at the office, we order pizza, and, suddenly, working late on a tight deadline feels more like a party than a high-stress project. With pizza, we sit down together, we eat and we talk. Where there’s pizza, there’s togetherness. Which explains why pizza is and always has been a family business. Read Tracy Morin’s Pizza Hall of Fame column in each issue of PMQ, and you’ll see that virtually every story is about family, about fathers and sons and grandsons, mothers and daughters and granddaughters. It’s about husbands and wives, too, who have held fast to each other through depressions and recessions, through wars and social upheaval. It’s about couples and partners who work long days and late into the night to feed their children, feed

their customers and feed their own souls. Because every family-owned pizza restaurant is, above all else, a labor of love. “My dad had a day job and worked in the family pizzeria at night,” Arena told me. “He’d come home tired and kiss me goodnight as I lay in bed. I could smell the pizza on him, and I associated that aroma with the love my father had for me.” I’ll bet many of our readers had the same experience. “If music be the food of love, play on,” Shakespeare wrote in Twelfth Night. But even Shakespeare got it wrong sometimes. The food of love is an actual food—pizza. And National Pizza Month is a celebration of that love, of family, of friendship, of the traditions and triumphs of our past and our hopes for the future. And it’s a celebration of the moment you’re enjoying right now, with a slice in your hand and the flavor of fresh, warm cheese and salty pepperoni on your tongue. That perfect moment—brought to you by the world’s greatest food. Rick Hynum is PMQ’s editor in chief.

October 2016

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PIZZAIOLI: THE NEXT GENERATION In celebration of National Pizza Month, we pay homage to the next generation of pizza makers—our readers’ kids and grandkids!

GIADA SPIZZIRI Little Lady Foods On vacation in Boyne Mountain, Michigan, maestro pizzaiolo Leo Spizzirri, resident dough specialist at Little Lady Foods in Elk Grove Village, Illinois, teaches his daughter, Giada, age 3, to push out dough for a pizza crust.

CALEB MARTIN Pizza Pro of Marion, Marion, AR Seven-year-old Caleb Martin is already learning to toss dough—and offer service with a friendly smile—at the pizza shop owned by his mom and dad, Thomas and Sherry Martin.

ROWAN WILDRICK Harborside Pizza, Cordova, AL Now three years old, Rowan Wildrick, son of Harborside Pizza owner Brian Wildrick, has been helping his daddy in the pizza shop since he was less than a month old.


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ANTHONY CASSANO Cassano’s Pizzeria, Naperville and Downers Grove, IL Nick and Maria Cassano know the perfect pizzeria poster child when they see one. They have posed newborn Anthony for photo shoots as a newborn and at six months old and one year old. “We have his photos hanging on the walls in our pizzeria and all over our house, of course,” Maria says. “What better way to incorporate him into our business and share our growing family with our customers than with adorable photos of our future little pizza maker?”

SALVATORE AND DOMINICK SCALIA Two Bro’s Pizza & Gourmet Pasta, Rootstown, Ohio Anthony Scalia describes his two sons, Salvatore, 5, and Dominick 3, as “future U.S. Pizza Team hopefuls.”

BROOKLYN ROWE Brooklyn’s Pizzeria, Ellensburg, WA The adorable Brooklyn gets ready to take a bite from a huge slice at the pizza shop owned by her father, Jim Rowe.

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DESTINEE COLLIER Cardinal’s Pizza, North Lewisburg, OH Destinee Collier, the 12-year-old niece of Cardinal’s general manager Rissa Collier, slices a pie for the Champaign County Fair in Urbana, Illinois. “She started helping in the pizzeria at the age of three, sorting banana peppers and tubbing bacon,” Collier recalls.

CHRIS WEBER Cardinal’s Pizza, North Lewisburg, OH Shown here intently saucing a pizza, eightyear-old Chris Weber is the grandson of Cardinal’s Pizza owner Donald Van Zant.

BEN WEBER Cardinal’s Pizza, North Lewisburg, OH Ben Weber, the fiveyear-old grandson of Donald Van Zant, works on a ball of dough at his grandfather’s pizzeria.


CARA TEAGUE CJ’s Pizza, West Point and Columbus, MS Cara Teague helps her mom, Courtney Teague, owner of CJ’s Pizza, make 20 large pizzas for a school event. Courtney’s father founded the family-owned CJ’s 26 years ago, making Cara a third-generation pizzaiola.

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JAYDA MATHIAS Daddio’s Pizzeria, Grande Prairie, Alberta, Canada Jayda Mathias, 10, has been working for her grandfather, Richard “Daddio” Ames, at his shop for two years. She started out oiling pans and now works the cash register and greets and serves customers.

CHEVY MATHIAS Daddio’s Pizzeria, Grande Prairie, Alberta, Canada Like his sister (above), nine-year-old Chevy Mathias, Ames’ grandson, carries his weight at Daddio’s. He stocks and organizes the cooler, keeps the sidewalks clean and recently started running the cash register.

WILAMINA HERSHFELT Elevation Pizza Company, Fraser, CO Two-year-old Wilamina Hershfelt flashes a big smile for her dad, Elevation Pizza owner Adam Herschfelt, as he teaches her to make her first pizza.

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BRAIDEN HENDERSON Mad Mushroom, Richmond, KY Braiden Henderson, four-year-old son of Mad Mushroom co-owner Kinsey Henderson, shows off his cool company T-shirt during a visit to his dad’s store.

HUNTER DICKEY Pesci’s Pizza & Wings, Clarence, NY Hunter Dickey (right) and his buddy, Ryan, take a break after working the fryers for lunch at Pesci’s Pizza & Wings, owned by Hunter’s dad, Jim Dickey.

ASHANTI YOUNG Norma’s Pizza, Manheim, PA Now seven years old, Ashanti was five when this picture was taken by her great-grandmother, Norma Knepp. Knepp says Ashanti still loves to play with pizza dough.

ADRIANA BELLO Fredi’s Pizza, Melvindale, MI After helping to get a pie ready at Fredi’s Pizza, two-year-old Adriana Bello waits patiently for her dad, Fredi “The Pizzaman” Bello, to clean off her hands. Bello has been making pizza for 35 years—first with his dad and now with his own shop. Adriana is next in line for the family business.


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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JASON DRURY Precinct Pizza, Tampa, FL Rick Drury, owner of Precinct Pizza, snapped this photo of Jason, five years old at the time, helping his mom, Jessica Drury, make lasagna. Jason is now 10.


LYNLEY GRACE GREEN PMQ Inc., Oxford, MS Fresh out of the oven is Lynley Grace, daughter of Chris Green and Erin Toffler and granddaughter of PMQ Pizza Magazine publishers Steve and Linda Green.

JILLIAN ESTHEIMER Primo’s Pizza, Allen Park, MI This four-year-old pizzaiola-to-be flashes her awesome dimples as she helps her dad, Primo’s Pizza owner Tim Estheimer, top a loaded pie.


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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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DILLON GOSSE RonDavoo Fried Chicken and Pizza Pies, Burlington, IA RonDavoo owner Ron Litchfield says his grandson Dillon, shown here at three years old, is his “retirement plan,” adding, “I’ve been training him since he started walking. He’s excited about working here some day—I hope the excitement sticks around when the time comes!”




Romo’s Pizza and Restaurant, Glenmont, NY Gracelyn Ruede, the five-year-old daughter of Romo’s owner Brittany Ruede, takes a dainty bite out of a Gracie Pie, a signature Sicilian pizza with sauce on top of the mozzarella.

Romo’s Pizza and Restaurant, Glenmont, NY Meanwhile, Gracelyn’s little sister, two-year-old Antonia, chomps down on her own namesake appetizer, the oversized Toni Marie meatball.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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GEORGIE CONTAKOS St. George Pizza, Huntington Beach, CA Owner George Contakos often teaches local children how to make their own pizzas, but it’s safe to say his teenage daughter Georgie, a familiar face at St. George, is his favorite.

CORA SANFORD Toss ‘N’ Fire Wood-Fired Pizza, Syracuse, NY Nick Sanford’s beautiful baby girl, Cora, is the perfect spokesmodel for his mobile wood-fired pizza business that serves central New York.

ANGIE GRANT That’s A Some Pizza, Bainbridge Island, WA A love for pizza comes naturally to Angie, the daughter of That’s A Some Pizza owner Will Grant and a third-generation pizzaiola. “We have been open for 32 years, and we use a 100-yearold sourdough starter from the Klondike gold rush to make our dough,” notes Grant, who was recently featured on


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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ZELLA GROOTHUIS Greathouse of Pizza, Casey, IL Zella Groothuis, daughter of Trent Groothuis, recently turned five, but she has been helping her dad out at Greathouse of Pizza ever since she could grip a pizza paddle.



Greathouse of Pizza, Casey, IL Greathouse of Pizza owner Trent Groothuis thinks of Landon, his girlfriend’s son, as his own second child. Here, Landon helps Groothuis make dough for a deep-dish pie.

Vito’s Pizza and Beer, York, PA Six-year-old Noah Spagnola, son of Vito’s owner Lennie Spagnola, already knows how to prep a pie for baking at Vito’s.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Stickin’ Chicken WITH

Looking for new ways to serve the world’s tastiest bird on a pizza? Read on to discover what actually sells. By Liz Barrett

Classic favorites, such as this Buffalo chicken pie from Toppers, are always crowd-pleasers.



epperoni may rule the roost when it comes to pizza toppings, but chicken has been quietly strutting and clucking its way to the top of the menu over the last several years. How many chicken-topped pizzas do you offer on your menu? When was the last time you introduced one beyond the standard barbecue chicken option? We spoke with single-unit, multi-unit and fast-casual operators around the country to find out what consumers want on their chicken pizzas and to get the final word on the world’s tastiest bird.

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Your Pie founder Drew French was inspired by his wife, Natalie, to create the Nat Pie, topped with chicken, spinach, basil pesto, sun-dried tomatoes and feta and mozzarella cheeses. It’s Your Pie’s second most popular pie.

TIM MATOUSEK, VP OF OPERATIONS BOSTON’S RESTAURANT & SPORTS BAR, DALLAS, TX The versatility of chicken makes it “an easy protein to pair with a variety of flavors,” Matousek notes. It’s also considered a healthy option, compared to some grease-laden meats. PMQ: How popular are your chicken-topped pizzas? Matousek: The Barbecue Chicken Pizza is our No. 1 chicken pizza by far. It’s summertime all year with chicken, barbecue sauce and red onions, smothered with cheddar and mozzarella cheeses, and sprinkled with fresh cilantro. The chicken option speaks to people looking for a lighter option, and our chicken pizzas make up roughly 12.22% of the gourmet pizzas we sell. PMQ: What other chicken combinations have been successful for you? Matousek: We currently feature our most successful gourmet pizza creations: the Barbecue Chicken Pizza, the Flying Buffalo Pizza and the Chicken Teriyaki Pizza. We’ve featured a Tropical Chicken Pizza as well. As far as flatbreads go, we have a Chicken Peppadew Flatbread and a Spicy Pesto Chicken Flatbread. BRIAN PETRUZZI, FOUNDER 1000 DEGREES NEAPOLITAN PIZZA, GALLOWAY, NJ Chicken is the second most popular meat topping at 1000 Degrees, right behind pepperoni, according to Petruzzi. At times, it even takes top honors when it’s featured on a limited-time signature pie. 46

PMQ: Do customers choose chicken as a build-yourown option very often, or do they usually just get it on signature pies? Petruzzi: Chicken is a fairly new ingredient for pizza customers. When we do see a build-your-own-pizza with chicken on it, it typically starts as a signature pie and additional toppings are added. PMQ: What has been your most popular chickentopped pizza of all time? Petruzzi: Buffalo Chicken has been our most popular chicken-topped pizza, but only by a small margin. Our version is a very familiar pizza, with a bit of a twist. Most buffalo sauces are simple, but the Frank’s Red Hot and butter sauce we use led to a very greasy pizza. We reformulated the traditional sauce just a bit to suit our oven and crust style.  PMQ: What other chicken combinations have you tried that were successful? Petruzzi: Our Tuscan Chicken was a big hit. On that pie, we used sun-dried tomatoes, Asiago cheese and spinach. The tomatoes on the pie were a bit sweeter than we expected, so we developed a recipe that required marinating them in a balsamic vinaigrette to cut the sweetness and deepen the earthy base notes present in the pie. Meanwhile, our Smokey Pollo continues to be one of our top four classic pizzas sold consistently across the country. It’s a barbecue-based pizza with a light sprinkling of blue cheese that helps to harmonize the flavor.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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“For some customers, our Jamaican Jerk might be unexpected on a pizza menu and, when combined with sweet, juicy pineapple, you get the popular flavor combination of sweet heat.” — D O N E T T E B E AT T I E , TO P P E R S P I Z Z A

TONY GEMIGNANI, OWNER 2ND STREET SLICE HOUSE, SAN FRANCISCO, CA Gemignani teamed up with San Francisco Giants second baseman Joe Panik to create a chicken pizza called the Panik Parm Pie. Topped with fried chicken cutlets, mozzarella and grated Parmesan, it was featured in a fundraising project that ran during baseball season. For each slice sold, a dollar was donated to George Mark Children’s House, a Bay Area charity. PMQ: Why was chicken chosen for this pizza over a different meat topping? Gemignani: Joe Panik is from New York, and this is a pizza that’s traditional on the East Coast. It’s a pie he hadn’t seen since he has been playing for the Giants in San Francisco. PMQ: What other chicken combinations have you tried that were successful? Gemignani: So many—the options are endless. We made a chicken and pesto with sun-dried tomato, artichoke 48

and goat cheese; a barbecue chicken with ranch, bacon and tomato; a Thai chicken and coconut; and a chicken Caesar salad pizza. Then there are the chicken marsala, the jerk chicken, and the chicken enchilada with salsa verde. PMQ: What has been your most popular chickentopped pizza? Gemignani: It’s The Dillinger, a pizza created by chef Matt Molina at my restaurant, Capo’s, in the North Beach neighborhood of San Francisco. It’s a cast-iron pizza with a smoked vodka cream sauce, four cheeses, bacon, artichokes broccolini, fresh lemon and onions. It’s amazing, and we always run out. DONETTE BEATTIE VICE PRESIDENT OF SUPPLY CHAIN TOPPERS PIZZA, WHITEWATER, WI Chicken’s flying off the shelves at Toppers, Beattie says. “There will always be pizza purists who reach for sausage or pepperoni, but chicken is moving up in popularity as a protein topper for pizza,” she adds. “Younger palates are more

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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2nd Street Slice House owner Tony Gemignani and San Francisco Giants player Joe Panik came up with the Panik Parm Pie, topped with chicken, mozzarella and Parmesan.


adventurous; they’re flavor-seeking and willing to try new things. Chicken has a lean and clean reputation that lends itself to many flavor profiles, so the potential to create with it is endless.”

“We usually offer chicken to complement bolder flavors, such as our basil pesto and buffalo sauces.”

PMQ: What has been your most popular chickentopped pizza of all time? Beattie: The Buffalo Chicken Pizza has been our most popular chicken-topped pizza. But we’ve had a number of other innovative and popular chicken pies on the menu in the past, including: Chicken Cordon Bleu: Alfredo sauce, grilled chicken, ham and Swiss cheese Fajita Chicken: Red and green peppers, onions, salsa, seasoned grilled chicken, pepper Jack cheese and chipotle salsa sauce with sour cream on the side Chicken Tuscano: Spinach, garlic, roasted tomatoes and grilled chicken with a mozzarella and feta blend Baja Chicken: Cilantro lime salsa, pepper Jack cheese, grilled chicken, jalapeños and pineapple Chicken Club: Grilled chicken, Canadian bacon and bacon slices with a honey mustard sauce Tropical Chicken: Buffalo chicken, bacon, pineapple and red peppers on Alfredo sauce

— D R E W F R E N C H , YO U R P I E

PMQ: How do you select which ingredients to pair with chicken for your signature pies? Beattie: There are tried-and-true flavor combinations that people love, like buffalo chicken, smoky barbecue chicken or chicken bacon ranch. From there, we watch flavor trends in all segments and retail to develop new flavors. For some customers, our Jamaican Jerk might be unexpected on a pizza menu and, when combined with sweet, juicy pineapple, you get the popular flavor combination of sweet heat. Looking forward, we’re working on new creations with chicken and including all flavor profiles, such as sweet, spicy, cheesy and savory. 50

DREW FRENCH, FOUNDER YOUR PIE, ATHENS, GA French pioneered the fast-casual pizza movement when he opened the first Your Pie in 2008 and says chicken-topped pies rank as the most popular items on the company’s menu. “Chicken is a great protein option for pizzas when you’re not looking for the meat to overpower the flavor profile,” he says. “Therefore, we usually offer chicken to complement bolder flavors, such as our basil pesto and buffalo sauces.” PMQ: What has been your most successful or popular chicken-topped pizza? French: That would be The Nat, inspired by my wife, Natalie. It’s our second most popular pizza of all time, with basil pesto, mozzarella, feta, sun-dried tomatoes, spinach and chicken. PMQ: Do customers choose chicken as a build-yourown option very often? French: Absolutely. When people are looking to add a healthy protein to complement the other flavors that they’ve created, chicken is a great choice. Liz Barrett is PMQ’s editor-at-large and author of Pizza: A Slice of American History.

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How do I add profit?

It’s Easy Math! $10.00 - $3.00 $7. 00 x 100 $700






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When it comes to wines, be savvy, not snobby, and you will enhance your customer’s experience, boost sales and solidify your brand. By Tracy Morin


one are the days when wine was reserved for the snobby upper-class; with a plethora of possibilities at all price ranges, more people are enjoying a glass of vino with their meals at casual and upscale restaurants alike. In fact, says wine consultant John Juergens, owner of Vin-Test in Oxford, Mississippi, per capita wine consumption is rising in the United States. According to the Wine Institute, 2014 marked the 22nd consecutive year of growth for all wine sales in the country, which has been the world’s largest wine market since 2010. Of course, Italians never miss an opportunity to serve up their own fine dishes, such as pizza and pasta, alongside a hearty glass of the grape. If you’re not already serving wine at your operation, you could be missing out on the many benefits a proper program provides: an improved and more authentically Italian customer experience as well as boosted profits. “There’s always been a natural camaraderie between pizza and wine,” Juergens notes. “They just go together well.” MENU MANAGEMENT Smaller operations needn’t dive in headfirst to an extensive wine program; starting small and building your list is a more prudent option. “Independent pizzerias should do some research and start slow; you can even get by with two wines, a house white and house red, such as a Pinot Grigio and Chianti,” Juergens says.

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“These should be good-quality and moderately priced. Fortunately, there are tons of great, inexpensive wines out there.” Just don’t let your wine menu go stale— Juergens recommends refreshing the list perhaps monthly, either bringing in a new wine or changing up the house selections, to stave off customer boredom and to determine what sells best. For larger lists, a mix of whites and reds—including a couple of recognizable Italian wines—will satisfy a range of tastes. And when in doubt, think red first, he adds, because red wines pair especially well with tomato sauce. “I think everyone should have a wine program, since wines pair perfectly with Italian food and are becoming more on-trend than ever,” says Kenna Warner, regional vice president of Bravo Brio Restaurant Group, headquartered in Columbus, Ohio, with 100-plus locations nationwide. “What should be adjusted is the size of your list and the types you carry, but it’s important to keep your list understandable to the average person, with a lot of easy-drinking wines.” Bravo Brio offers an extensive wine list— 22 white and 24 red by the bottle, and 14 of each by the glass. But Warner believes a good by-the-glass program is best for a

smaller operation. “Wine by the glass is where the demand is, so a nice collection of familiar wines is important; people don’t want to try things they can’t pronounce, and they like to sip and sample,” she notes. “We see a big demand for red blends, sparkling moscatos, Chardonnays, Sauvignon Blanc, sangrias and even Malbec. A fun and approachable list is great, and we also use wines in our bar program—Prosecco in martinis and bellinis, for example.” Rob Martin, executive chef at When Pigs Fly Pizzeria in Kittery, Maine, agrees that wines should rotate. “When starting out, stick with some basics, but don’t lock yourself into anything; as seasons change, so does what sells,” he says. Martin has noticed that Cabs, Merlot, Syrah, Shiraz, Pinot Noir, Malbec and Chianti sell yearround but spike in winter months, with decreased sales in summer. Pinot Grigio and Chardonnay, meanwhile, sell yearround but spike in summer; and Sauvignon Blanc sells almost exclusively between Memorial Day and Labor Day. “I recommend starting out with four red (Pinot Noir, Cabernet, Merlot, and Malbec or Chianti or Syrah) and four white (Pinot Grigio, Chardonnay, Sauvignon Blanc and Riesling),” Martin says. “But doing a rotat-

“[For wine nights] you can choose a discount percentage off bottles for one night of the week. It brings in some of your regulars who want a deal but also a new clientele, and they usually will buy more food.” — RO B M A RT I N , W H E N P I G S F LY P I Z Z E R I A 54

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“Wine by the glass is where the demand is, so a nice collection of familiar wines is important. People don’t want to try things they can’t pronounce, and they like to sip and sample.” — K E N N A WA R N E R , B R AV O B R I O R E S TA U R A N T G RO U P

ing special by the glass, in addition to your eight, helps to educate your customer and, most importantly, yourself.” Finding wines that you—and your customers—love will help strengthen your menu over the long haul and ultimately help solidify your restaurant’s identity. VA-VA-VINO Once you have a wine program ready to roll, it’s time to ramp up customer excitement. Martin believes this starts with the operator and service staff. “Have your staff taste the wine,” he says. “Tell them what you like, and let them find what they like, and they’ll talk about it to your customers,” he says. It helps to print a simple, easy-to-read wine list, then have your staff mention it before food is talked about, perhaps using a lead-off like, “It’s pretty cool out today, but the Pinot Noir with our mushroom soppressata pizza can warm you up.” Juergens recommends offering tastings for guests— either through small free samples or flights at the table— so customers can choose their favorites. Once your program has been established, you can host wine pairing 56

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dinners, with different courses paired with complementary wines to heighten demand. “We used to host nights at a local restaurant with five appetizer-size dishes paired with five wines,” Juergens recalls. “The chef would discuss the food, and I would talk about the wine, and those events were hugely successful. At least a third of the people who attended the tastings would stay for dinner.” Hosting wine dinners isn’t always a big moneymaker, but it can be a good advertising and customer-building experience, Martin says. It’s also a fun way to build relationships with wine distributors, educate customers and add a wow factor. “During a slow time, wine dinners can bring people in when you wouldn’t normally be busy and get them to order food while tasting wine and talking with a rep,” Martin says. “Educating customers will give you customers for life. It also gives the chef a fun outlet to show seasonal food, and it’s a really fun learning experience for our staff.” Bravo Brio also invests in server education and provides notes from the winemaker on seasonal selections, including the story behind the wine, which amplifies

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customer interest. The restaurants host wine tastings (advertised through a loyalty program and email list), inviting customers in to meet winemakers or wine reps and sample food pairings. “Make it fun, but it should also be about your food, so people will come back,” Warner recommends. Invitation-only wine tastings “make customers feel like VIPs, since there are only a limited number of seats,” Warner points out. And there are other benefits: Before a recent new menu rollout, the wine nights helped Bravo Brio promote those new items and receive customer feedback in an intimate setting—using customers as a tasting panel while giving them an inside scoop. You can also set aside a certain day of the week for wine discounts—many restaurants host “Wine Down Wednesdays,” for example. “Wine nights help advertise your restaurant and move wine while still increasing check averages,” Martin says. “You can choose a discount percentage off bottles for one night of the week. It brings in some of your regulars who want a deal but also new clientele, and they usually will buy more food.” Ultimately, you want to ensure that your wine program isn’t just an afterthought; when it’s a key part of your restaurant’s image, it can be instrumental in your success. “The wine list, just like your food menu, is a reflection of who you are,” Martin concludes. “You want to give the customer an experience—and make money doing it. The more you and your employees focus on it, the more it will become a driving force for your bottom line.” Tracy Morin is PMQ’s senior copy editor.


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Setting a price for your wine can be tricky. According to Rob Martin, executive chef at When Pigs Fly Pizzeria in Kittery, Maine, the old rule of thumb was simple: For one glass, charge at least the price of the whole bottle—maybe even tack on an extra buck. “But you want to sell the wine, not throw it away,” Martin notes. Instead, think about your restaurant style and your customer base—and what your guests will pay. “I think moving the wine keeps the money flowing and guests coming back. If I pay $7.99 for my Pinot Grigio bottle, then I divide the bottle by four, the number of glasses I want to get. (The industry says five glasses per bottle, but unless you’re pouring it yourself, it doesn’t work out that way, and people get ticked off with small pours.) So it costs me $2 per glass at a good pour, and I would most likely charge $6 per glass (on a very entry-level style and quality of wine).” For more upscale wines, he adds, “look at what the glass costs you and figure out what will instantly move—Pinot Grigio, for example—and make your margin better. For a higher-end list, I would mark that same Pinot Grigio to $7 or $8 per glass. That really nice glass of high-altitude Malbec will be a slower mover, so try to make money but keep your margin lower on it to allow movement and get people to try it, since open wine has only about a three-day shelf. With a bottle that costs you $15.99, or $4 per glass, you can sell it at $8 or $9 per glass, which gives you a take-home of $4 or $5 but also doesn’t price it so high that no one will buy it.” Kenna Warner, regional vice president of Bravo Brio Restaurant Group in Columbus, Ohio, agrees that you shouldn’t drive customers back to the soda fountain with your wine prices. “You don’t want the price of the wine glass to equal the amount a person is paying for a meal,” she notes. “Try to keep wines out of the double digits; $8 or $8.95 has been a magic number for us. Also, draft wines allow you to offer different pour sizes, such as 2, 3 or 4 ounces, at a lesser cost. People can add on a smaller glass or try something new for a few dollars. It’s a commitment to spend $9 on something they’ve never had before, so that option of a half-pour helps people test things out, especially during happy hour.”

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Daniel Perea, PMQ’s own senior media producer (and holder of multiple Guinness Book of World Records-certified records for video-game high scores) grabs a slice and gets his Power Glove ready to shred the coinops at The Rec Room in Memphis, Tennessee.


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READY PLAYER ONE For some customers, it’s Pacman fever all over again, while others go ga-ga for Galaga. Turn their quarters into cold, hard cash by creating a retro arcade experience in your pizzeria. By Tracy Morin


f you thought Donkey Kong was long gone, think again. Arcade games are still red-hot attractions, only now they appeal to kids and adults alike—

especially millennials. And more pizzerias are getting in on the action, adding coin-operated video games and pinball machines to their entertainment mix. Sure, the constant noise and commotion may annoy the heck out of Grandpa, but your younger customers are eager for some Pacman fever and ready to go ga-ga for Galaga all over again. And there’s nothing like a rousing game of Terminator to work up an appetite.

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Ian’s Pizza in Milwaukee boasts a bevy of classic stand-up arcade machines for patrons to play at their leisure.

“The video game arcade—that magical place full of flashing lights, blaring sounds, and sore fingers blasting away at buttons—is in the midst of a veritable renaissance, as everything old is new again,” says Daniel Lee Perea, media producer for PMQ Pizza Magazine and video game world champion. “From the mainstream Dave & Buster’s

for customers, focusing on classic games like Pacman, Shinobi, Galaga, Donkey Kong and Gauntlet. “Every play is only a quarter, and some of the games in our arcade can’t be found anywhere else in the city,” notes Andy Johnson, marketing director for Ian’s Pizza, which has four locations in three states.

“If there’s a half-hour wait, we give out free tokens as a bonus for customers to stick around for a table. If they buy too many tokens on one visit, they’ll come back to use them up—an incentive to return.” — L U T H E R M O S S , F O R B I D D E N P L A N E T P I Z Z A A RC A D E franchise to the ultra-chic Barcade in New York City, the arcade bar concept has turned the nostalgic appeal of old games into entertainment destinations. Far from being just museums for older customers to relive some quarter-dropping glory days on Frogger or Galaga, these arcade bars attract a wide age range of players, including hip, youthful patrons—some of whom are even younger than the games they enjoy playing.” PLAYING THE CLASSICS More and more pizzerias have cashed in on the craze by offering up retro gaming options. At Ian’s Pizza in Milwaukee, the upstairs dining room houses a vintage arcade 62

The 50-seat Forbidden Planet Pizza Arcade in Iowa City, Iowa, open since late 2014, factored in arcade games from its inception as a way to differentiate itself in a crowded landscape. With four pinball machines and nostalgic arcade games such as Jr. Pac-Man, Tetris, Galaga and Teenage Mutant Ninja Turtles, the fledgling pizzeria has put itself on the map as a gaming destination. “We’re in a college town, a highly competitive market with plenty of other pizza, so our idea was to make a great product and draw people in with the arcade aspect,” explains co-owner Luther Moss. “We’ve now become the place to play pinball, which is by far our most popular draw, bringing in an entirely new market.”

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Big Daddy’s Pizzeria and Arcade in Pigeon Forge, Tennessee, makes the most of its arcade space by offering ticket-dispensing games of chance. Kids rack up wins and turn in their tickets at the expansive prize booth, which is filled with lots of low-cost merchandise.

Indeed, Moss finds the games are popular across demographics: families enjoying pizza night, college kids and young professionals looking to blow off some steam, couples on first dates, and grade-schoolers on summer break. “We’ve seen a lot of success with the games and were amazed at how quickly they pay for themselves,” Moss adds. “They now bring in 5% to 7% of our revenue. Since we’re in the first years of our business, that 5% increase is huge.” Big Daddy’s Pizzeria, meanwhile, has three locations in Tennessee, but its Pigeon Forge location stands out, thanks to its Hollywood Arcade, boasting a range of entertainment options. From Guitar Hero and Deal or No Deal to air hockey and basketball games, coin-gobbling machines spit out tickets that customers can collect to redeem prizes. “The most popular games are a combination of the old-school ones that draw on nostalgia for the adults—think skee-ball—and 64

then whatever game kids believe will give them the most tickets,” says Kelly Johnson, co-owner of Big Daddy’s. “Something that’s blinking ‘Win 1,000 tickets!’ will get their attention every time.” PARTNERING FOR A WIN-WIN Some pizzeria owners purchase their own machines, but many opt to work with an outside vendor to provide and service the machines, then split the profits. “The industry standard is 15% to the house, or 20% if it’s a good location,” says Brad Hines, owner/operator of South Shore Vending in New Bedford, Massachusetts. “Some pizzerias host their own, which is not unreasonable; they just have to learn to clean it, fill it, repair it and transport it. I always recommend that people who want to self-manage one should check places like Craigslist and eBay, where secondhand choices have serious discounts.”

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The Rec Room, located in Memphis, Tennessee, entices customers with game- and popculture-themed wall art and drink specials, rotating game consoles at the bar, and sitting areas where customers can enjoy a pie and play their game of choice on a 15-foot projection screen.

“We were amazed at how quickly [the games] pay for themselves. They now bring in 5% to 7% of our revenue. Since we’re in the first years of our business, that 5% increase is huge.” —LUTHER MOSS, FORBIDDEN PLANET P I Z Z A A RC A D E

Kelly Johnson doesn’t recommend buying your own machines. She notes that many of them—that skee-ball setup, for example—are very expensive, though costs range greatly. In addition, her customers like to see games swapped out monthly (based on usage) to make room for new additions, which is less feasible if you’ve purchased the machines outright. “All arrangements are possible, but we chose to partner with an amusement company so we could draw on their expertise,” she says. “They bring in the new and take out the old, service them when issues occur, and generally strategize with us, while we staff and stock the redemption counter. The revenue-sharing situation makes it a win-win.” Ian’s also works with a gaming operator. “We supply the space, and the operator supplies and services the machines,” Andy Johnson says. “We arranged a 50-50 split on the profits; right now, our profits are about $50 to $100 per month, but the games are gaining popularity.” 66

Moss purchased his own machines because he couldn’t find a reputable gaming provider in his area, and no one had the vintage games he sought. He wanted to offer selections that no one else carried, so he purchased a few from companies, private owners and collectors. “The arcade community is tight-knit and really positive—a great resource,” Moss describes. “Those personal relationships help when fixing or moving a machine. We even got a couple for free.” He notes that costs can range from $200 for an arcade game to $8,000 for a rare or brand-new pinball machine, but he handles most of the maintenance himself. “There’s always something to do, and some of the electronic stuff is beyond my means, but very rarely are any of the machines in our pizzeria not working,” he adds. Other options let you avoid the profit-sharing arrangement. Happy Gaming, based in Antioch, California, restores and rents out classic arcade games to businesses. “Some owners will simply buy their games outright, but then it’s not as easy for them to keep the games fresh by changing them, and they can break down a lot,” says co-founder and CEO Seth Peterson. “But instead of revenue share, our company leases the games for $75 per month, and they’re free to keep 100% of the revenue.” Of course, this type of arrangement depends upon traffic. Peterson notes that some locations make about $300 per game a month, while lower-traffic places sometimes don’t break even. “Interestingly, the bulk of our customers put the games on free play and don’t earn anything at all from them,” Peterson says. “They use the games to attract customers and make higher food and drink sales. If a bar is

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earning $900,000 per year as a local watering hole but can increase their sales by 40% by simply adding 10 games on free play, they stand to make a lot more money from extra beer sales—$360,000 in extra business vs. $18,000 per year in revenue from quarters.” SPACE TO PLAY Operators don’t need a huge space to start testing the waters of coin-operated entertainment. “Start with one game—you’ll need only about five square feet for the first one,” Andy Johnson advises. “We would recommend trying to find an operator that has games ready to go. It costs you nothing, other than the space the machines take up.” Generally, Hines advises against adding games if they don’t fit your pizzeria’s personality; if the machine makes too much noise, generates trash, or detracts from your location, you might reconsider. But even if games fit your restaurant’s vibe, you will likely want to place them where they don’t wreak havoc on dining experiences. “Our arcade is attached but totally separated so that customers in the restaurant can’t hear the machines,” Kelly Johnson points out. “While we have many customers who would love the opportunity to play with their kids while waiting for their pizza, we also have customers who do not want to be involved with the arcade. There is an open door and a lot of glass windows so people can see the arcade, but otherwise they would not know it was there, as the noise does not enter the restaurant itself.” Moss says his games are key to “shaping the experience,” with their quirky noises, vintage vibe and glowing screens. Forbidden Planet has even named specialty pies after classic games and hosted tournaments in-store. But the machines are kept in the back of the pizzeria, with dining up front. “The biggest problem is waitstaff moving through if it’s really crowded, but overall the games are a benefit,” Moss says. “If there’s a half-hour wait, we can give out free tokens as a bonus for customers to stick around for a table. If they buy too many tokens on one visit, they’ll come back to use them up—an incentive to return. Some people come in just to play, and some don’t play at all, but the games help create an open, friendly, inclusive environment that’s safe for kids and fun for adults.” Tracy Morin is PMQ’s senior copy editor.


Good Times for the Socially Awkward By Daniel Lee Perea erhaps you already offer some arcade machines, or you’re interested in adding them to your operation. Here are some insights from restaurant operators on how to make the best use of them.


1. Don’t charge money. Yes, it seems counterintuitive. But many pizzeria operators, such as Square Pizza owner Tate Moore in Oxford, Mississippi, leave their machines on free play. It attracts kids of all ages—when Mom or Dad ask for input on dinner plans, they want to go to the place with the free games. Remember, you’re not just selling pizza. You’re selling an experience. A few free rounds of an engaging arcade game can entice people through the door and add significant value to the overall experience. 2. Charge only a quarter. OK, so we just suggested not charging at all, but for those who want to charge anyway, the original 25-cent price completes the nostalgia factor. And it can generate revenue without making your customers feel gouged or the games appearing neglected. If you do charge, be prepared to have a change machine nearby or keep plenty of quarters in your cash register. 3. Breaking the ice. Social awkwardness affects a significant portion of the gaming population. But Miles Kovarik, owner of Rec Room in Memphis, Tennessee, has observed that many socially awkward gamers can strike up conversations and forge friendships with other people while playing games. The arcade machines remove the burden of having to approach a stranger and provide an instant common interest. 4. Love your machines. A machine with a buggy directional control or a busted button is a huge turn-off and will not be played often. If your machines are not well-maintained, you may as well not even offer them. Trust me, as a frequent player and arcade machine owner, I’m speaking from personal experience. Nothing’s worse than a limp joystick. Daniel Lee Perea is listed in the Guinness Book of World Records as the current worldwide high scorer on multiple popular arcade games, including NBA Jam. He is also senior media producer for PMQ Pizza Magazine.

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Snapchat Generation It’s the No. 1 social media platform for teens. Here’s how you can use Snapchat to interact with a new generation of customers and sell more pizza. By Bruce Irving


s the Facebook crowd gets older and greyer, Snapchat is the young whippersnapper of social media. An app that lets users send short-lived images, messages or videos from their mobile devices (the messages disappear after a maximum of 10 seconds), Snapchat has become the most popular social media platform for teenagers. More than 60% of smartphone users between the ages of 13 and 34 now use Snapchat, and more than 150 million Snapchatters use the app daily, according to That translates to more 8 billion video views every single day on Snapchat. In fact, the app recently surpassed Twitter in popularity, and a 2016 survey by research firm Piper Jaffray found that 28% of teens say Snapchat is the most important social network (followed by Instagram at 27%). Every Snapcode is like a fingerprint. To become Snapchat friends with Lou Malnati’s Pizza, open the app on your phone, point the camera at their Snapcode image and press down on the screen. The app will take it from there, and you’ll have your first Snapchat friend.

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October 2016


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Want to follow PMQ on Snapchat? That’s the Snapcode on the left. Remember, most snaps, such as the one on the right, disappear after a maximum of 10 seconds, making for a user experience that’s quite different from Facebook or Instagram.

To put it simply, Snapchat is a nationwide phenomenon. And pizzeria owners who make use of it can interact with their customers in exciting new ways. True, this is yet another social media app that you’ll have to keep up with, in addition to Facebook, Twitter and Instagram. And older users may find Snapchat a little bewildering—even intimidating—to navigate at first. But this red-hot app provides you with a direct channel to a highly desirable demographic that also happens to be the next generation of pizza consumers. So let’s take a closer look! TAKE CUSTOMERS BEHIND THE SCENES I know what you’re thinking. Do I really need another social network in my life? It seems like there will always tion date. It’s also a great way for you to get comfortable be some hot new social media platform. Some become with producing content on a daily basis. huge—Facebook, Instagram and Twitter are the bestBut before we talk about how to use Snapchat as a known examples—while others fade away after a few years. marketing tool, we first need to cover the basics of getting When’s the last time you checked your Myspace page? started with the app. But if its recent growth is any indication, Snapchat isn’t going away anytime soon—if ever. I’ve been pretty bull- SETTING UP FOR YOUR FIRST SNAP ish on it for a while now, and, as I dive into it more and First, you’ll have to download the Snapchat app, which more, I’ve come to believe that it can be a great resource can only be used on a mobile device, from your app store. for pizzerias and restaurants. In fact, I think it will rank It’s available for both Android and Apple phones. Once right up there with Facebook and Instagram. you download it, you’ll set up a new account using your Snapchat users are really engaged name, email address and birthday. with the individuals or businesses You will also be asked to pick a that they follow, and the Snapchat username up to 15 characters. (On “Stories” feature, in particular, is a side note, even if you’re not going unique. Creating a story is a fun to use this app now, I suggest that and fresh way for you to show you download it and reserve your a behind-the-scenes glimpse of business name before someone else your pizzeria while letting your grabs it up. You will be glad you hair down and keeping things did if you later decide to start using casual. Although individual snaps Snapchat.) typically disappear within secNext, go to the main screen and onds, your Snapchat stories can tap on the ghost icon at the top. be viewed for 24 hours. Some pizThe app will then ask you to take Pizza Hut has been snapping away for a while on Snapchat and even snapped live from the premiere zerias use this feature as a way of four quick photos that will loop of Captain Marvel: Civil War last spring. Point your offering daily specials or fun conover and over—these photos will app’s camera at this Snapcode and press on the screen to start following the pizza giant. tests with a pre-determined expiraserve as your profile image. It will 72

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Ready to make another friend? Use the Snapcode on the left to start following Bruce Irving, this article’s author, on Snapchat.

also ask you a series of set-up questions. For example, to

Five Key Tools for Snapchat Newbies Snapchat offers a number of tools and features that are unique to social media, but they’re not easy to find. It’s up to the user to sniff them out—or, in many cases, to stumble upon them by accident—so it will take some time to master this unusual app. Stick with it, though, and you will find it highly rewarding, especially as a tool for marketing your pizzeria. Some of Snapchat’s more interesting features include: ‚ On-demand geofilters: Pizzeria owners can create their own geofilters—image overlays (PNG files only) that allow Snapchat users to share where they are, what they’re doing—and what they’re eating. Customers can only access your geofilter at your restaurant, and the geofilter must first be approved by Snapchat. For as little as $5, you can create custom geofilters for special deals, grand openings, promotions and on-premise events. ‚ Editing tools: Snapchat lets you draw with your finger on top of an image, add captions to each snap and place large animated images—“stickers” in the Snapchat vernacular—on your own images. ‚ Downloadable snaps: You can download your Snapchat snaps and save them permanently on other social media channels, such as Twitter and Instagram, and use them to promote your Snapchat presence. ‚ QR code reader: Sure, QR codes never caught on before, but they could make a comeback now because the Snapchat app reads the codes easily. You can use QR codes to send Snapchat users to contest landing pages, coupons, e-newsletter sign-ups, and other strategic destinations. 74

help you find friends to follow, it will request access to the contacts list on your mobile device. It will also ask for permission to use your device’s camera and to use your location so that it can provide you with certain filters. If you allow Snapchat to access your contacts list, it will quickly generate a list of your friends and acquaintances who are already using the app. You can then follow those friends—and, hopefully, they’ll follow you—and start building your Snapchat presence. To create your first “snap,” press the circle near the bottom of your screen. Press it once to snap a still photo or hold it down to shoot video (up to 10 seconds). After you take a picture or video, the app will prompt you to either send the file to anyone who follows you individually or “add it to your story.” PUTTING YOUR SNAPCODE TO WORK FOR YOU Attracting followers and finding people to follow can be a little tricky, as there is currently no search feature on Snapchat. That’s where Snapcodes come in. Every Snapchat user has a Snapcode—it’s unique, like a fingerprint, and can be printed out in scannable, high-resolution format as a .png file. You’ll want to log into your account at and download your Snapcode and start using it in creative ways. Another Snapchatter can then add you by opening the app on his device, pointing its camera at your Snapcode and tapping on the device’s screen. Now you’ve scored your first follower. So how can you help Snapchatters find your Snapcode? Here are some ideas: ‚ Place your Snapchat code all around your restaurant—on table tents, menus and signage at the front counter, in your lobby, or in the bathroom—anywhere that people tend to stand or sit around and stare at their phones. (I know the bathroom seems pretty weird, but you’d probably be surprised by bathroom phone habits!)

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‚ Post your Snapcode to all of your other social media channels. Upload the image to Facebook, Twitter, Instagram, Google+ and Yelp, to name a few possibilities. ‚ Add your Snapcode to your email signature or as a P.S. to all of your emails. Example: “Add me on Snapchat at add/yourpizzeria.” ‚ Print the Snapcode on your pizza boxes along with your pizzeria’s logo. This can be a little pricey, but I guarantee this will make your pizzeria stand out as one of a kind in your area. Not too many other pizzerias will try this approach. ‚ If you don’t want to print the Snapcode on your boxes, simply add it to your box toppers. ‚ Print your Snapcode on your employee uniforms, T-shirts and hats. (It’s probably best to place the code on the sleeve. I would recommend against printing it on the front or back of the shirt as that could lead to some uncomfortable situations when the customer goes to scan the code with his phone.) ‚ Team up with other local businesses that use Snapchat. Tell them you’ll share their Snapcode if they’ll do the same for you. 6 MARKETING IDEAS So once you’re on Snapchat, what kind of information should you share? In my opinion, pizzeria owners should use Snapchat to show behindthe-scenes action in your pizzeria. It’s a great way to share content you would not be able to share on other networks, and it also allows you to get a little creative. Snapchat even has

Place your Snapchat code all around your restaurant—on table tents, menus and signage at the front counter, in your lobby, or in the bathroom—anywhere that people tend to stand or sit around and stare at their phones.

That perfect bake. Every time.

We are innovating how pizza is made.

October 2016

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Use this Snapcode to start following fast-casual pizza chain Blaze Pizza on Snapchat.

some great facial recognition features which would have seemed like science fiction just 10 years ago! Here are some examples of content to get you started: ‚ Ask your customers to send you some creative snaps (rated PG, of course) and award free pizza to the most creative one. ‚ Use photos and videos to show what life is like behind the scenes at your pizzeria—sort of a “day-in-the-life” series. Show employees making dough in the morning, prepping for the dinner rush and closing shop at the end of the business day, including hitting the lights and saying good night.


‚ Ask your delivery drivers to take snaps and post them while they’re delivering pies around town. ‚ Attend a local high school sports event and post real-time updates of the score for those customers who couldn’t make it to the game. ‚ Use Snapchat snaps to review other businesses in your community in a fun, positive way. Give your fellow business owners some positive word-of-mouth, and ask them to do the same for you. ‚ Partner with local businesses on a Snapchat takeover—they take over your Snapchat for one day and you take over theirs. Snapchat offers so many marketing opportunities for pizzeria owners. Just let your hair down and let the creative juices flow. The more you work with Snapchat, the better you will understand how to use it correctly, and you will be unstoppable! Bruce Irving is a pizza marketing consultant, founder of Smart Pizza Marketing and the host of the Smart Pizza Marketing (SPM) Podcast. Check out his website and podcasts at www.

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USPT veterans Michael LaMarca and Jason Samosky relish the chance to vie for a gold medal at this year’s Chinese Pizza Championship in Shanghai.


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While gearing up to compete at FHC China, U.S. Pizza Team members Michael LaMarca and Jason Samosky consider what it takes to win on the global stage. By Andy Knef


he U.S. Pizza Team’s captain and its longest-tenured member are thrilled to be heading to China, where they expect no less than gold in the annual Chinese Pizza Championship. The pizza-making competition will take place at FHC China, the country’s largest food and beverage show, November 9 to 11 in Shanghai. Several USPT members, including team captain Michael LaMarca, veteran Jason Samosky, who has competed on the squad since 2005, and Dave Sommers of Mad Mushroom in Indiana, will attempt to improve on the team’s 2015 showing in China, at which members earned second- and third-place finishes. “I know from talking to my fellow competitors that the judges in China evaluate pizza entries totally differently from how they do it in Italy,” says Samosky, owner of Samosky’s Homestyle Pizzeria in Valley City, Ohio. Samosky will be visiting the world’s most populated nation for the first time this fall. He has earned his international pizza peel, however, having competed five times in the World Pizza Championship in Parma, Italy. “Since we’re not allowed to bring ingredients over on the plane, we’ll make a facsimile of our competition pizza from whatever products we can find when we get to Shanghai,” he adds. “Folks have had flour confiscated in the past. So we’ll have no idea exactly what we’re going to make until we land and have the chance to do some shopping in the local markets.”

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The Kenshi Garden, located in one of Shanghai’s famous water towns, provided some spectacular scenery when the PMQ and USPT delegation (right) attended last year’s Chinese Pizza Championship.

What Samosky does know about FHC China comes courtesy of American teammates like LaMarca, who made the journey last year. “I’m told the Chinese do like American-style food so, unlike in Italy, I’ll play off my familiar, American go-to toppings a little closer,” Samosky notes. READY FOR A BREAKTHROUGH LaMarca wants one thing from this year’s Shanghai showdown—victory. The second-generation pizzaiolo captured third place last year. “Our top priority this year is taking gold,” says the owner of several Master Pizza restaurants in the Cleveland area. “We’ve been getting closer and closer in culinary competition in Italy and China, and this is the year we expect to make a breakthrough.” LaMarca believes a China win would solidify the steady progress that the U.S. team has achieved in recent international competitions—especially in Italy, where he and his teammates have gone to school on traditional Italian pizza practices. “Our team has earned the respect of a lot of judges internationally,” he says. “It has been a

“If I have a question about a product, ingredient or marketing strategy, as a USPT member, I’m just a call away from some of the top pizza minds in the industry. They have helped me expand my skills, my strategic vision and my pizza business.” — M I C H A E L L A M A RC A , MASTER PIZZA 80

gradual meeting of the minds as the judges—particularly the Italian pizza purists—have become more accustomed to our American styles, while we’ve worked hard to adjust to their classic expectations.” As an example, LaMarca cites his own Popeye pizza, originally created back home at Master Pizza. The Popeye features spinach, artichoke hearts and tomato slices. “I converted this version, which was popular in my stores, to Italian specifications by reducing my ingredients a bit and baking a lighter, more authentically Italian crust.” Like Samosky, LaMarca says he’ll play his cards close to his vest in China because of the restrictive shipping rules. Last year he was surprised—and delighted—to taste some of the toppings preferred by Chinese pizza lovers. One especially malodorous item—the Durian Fruit Pizza—struck his nostrils and his taste buds. Those who have sampled the unique durian fruit have said it smells something like turpentine and onions, but the adventurous LaMarca is eager to give it another try. “The taste is indescribable, a flavor I’ve never experienced before. My attitude is, when in Shanghai…” As a China rookie, Samosky says he’s “nervous and excited” about the event. “I’m really eager to go. This is such a great opportunity to experience the culture of one of the most ancient civilizations in the world. I expect to bring one or two things back to my shop that my customers may have never seen before.”

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“[Competing in China] is such a great opportunity to experience the culture of one of the most ancient civilizations in the world. I expect to bring one or two things back to my shop that my customers may have never seen before.” — J A S O N S A M O S K Y, S A M O S K Y ’ S HOMESTYLE PIZZERIA

THE BEST YEAR EVER Samosky and LaMarca believe the past year has been the best ever for the American team of skilled chefs and pizzathletes. Team members’ confidence has peaked at an all-time high. “This year’s trip to Parma was awesome,” Samosky says. “In the Pizza-for-Two category, Mike and I scored eighth place, which was the best culinary finish in many years for our team. We made a Gorgonzola sauce and candied-bacon pizza with pancetta, arugula and balsamic caviar. In previous years, we were too intent on bringing over American-style pizzas that the Italians really don’t like. With our current team, we’re learning more about the science of dough-making and pairing complementary toppings.” As a leading force behind that upsurge, LaMarca wants to encourage more pizza chefs around the country to take part in qualifying competitions, such as the event PMQ will sponsor at the International Baking Industry Exposition (IBIE) October 8 to 11 in Las Vegas. “The USPT will help facilitate a great culinary competition, and the winners will earn a trip to Italy for the World Pizza Championship next spring,” he says. “We’re looking for more of our West Coast team members to sign up for the event. We’re also always looking for new team members—talented pizza chefs who want to take advantage of the great networking and promotional advantages we share as USPT members.” 82

LaMarca adds that having telephone access to the top pizza IQs in the country is a USPT benefit you can’t put a price on. “As a team member, if I have a question about a product, ingredient or marketing strategy, I’m just a call away from some of the top pizza minds in the industry,” he says. “They have helped me expand my skills, my strategic vision and my pizza business.” The USPT train keeps rolling. Next stops: Sin City and the Shanghai Express. Andy Knef is PMQ’s Associate Editor.

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Western Culinary & Acrobatic Trials OCTOBER 8–11, 2016 • Gluten Free • Classico • Freestyle Acrobatics • Fastest • Largest • Box Folding

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REGISTER AT USPIZZATEAM.COM or contact Brian Hernandez at or 662-234-5481 x129

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Where We've Been

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

Federal Hill Pizza makes creative use of vaudevillian elements in its decor.

Liz Barrett dropped in at Amadio’s (above) and enjoyed pies at Buddy’s (below) and Shield’s (bottom).

FEDERAL HILL PIZZA Driving from New York to Boston this summer, PMQ publisher Steve Green remembered an interesting conversation he’d had a few years earlier with a man named Billy Manzo. “He’s a man of taste—literally,” Green says. “He’s a former tobacconist, brewer and now pizzaiolo who, at the time, was building a business called Federal Hill Pizza in an old vaudeville theater in Warren, Rhode Island. After that discussion, I knew I wanted to visit his pizzeria someday, so I turned my thoughts into a Post-It note, which made its way to the PMQ Bucket List map.” Finally seizing his chance, Green headed to Rhode Island during his Northeast journey and interviewed Manzo. “Whenever I visit a pizzeria, I always find something new and interesting, but I learned 10 big things from Billy that we’ll be sharing in the next issue of PMQ.”

AMADIO’S PIZZA While on a trip to Toronto, Ontario, Canada, PMQ’s Liz Barrett spent some time with award-winning pizzaiolo Joe Leroux, who just celebrated 26 years at his Mississauga, Canada-based Amadio’s Pizza. Located in a strip mall and offering only takeout and delivery, Amadio’s ranks as one of the top three pizzerias in the Greater Toronto Area and Mississauga’s best independent pizzeria eight years in a row. Observing the family-run operation in action, Barrett says it was easy to see how Amadio’s stays ahead of the game, with pizzas undergoing strict quality-control measures and technology, such as online ordering and UberEats, being embraced.

BUDDY’S PIZZA, SHIELD’S PIZZA AND LOUI’S PIZZA Everyone talks about Detroit-style pizza, but until you’ve sat in a red faux leather-lined booth and bitten into the crispy, chewy, cheesy original, it’s hard to put it into words. Barrett stopped into three of the Motor City’s favorite Detroitstyle hangouts on a recent trip to Michigan. A visit to the original Buddy’s, which is celebrating 70 years, revealed that they are most certainly not stuck in the past. Buddy’s offers multi-grain and gluten-free crusts and just introduced Buddy’s Brew, its own beer. Shield’s Pizza co-owner Paul Andoni greeted Barrett at Shield’s Troy location. Shield’s is a Pizza Hall of Fame member and was recently featured in Barrett’s Marketing Marvels column in PMQ. And Barrett found out why Loui’s Pizza in Hazel Park has been romancing diners with its cheesy pies and kitschy Italian décor since the 1970s, helping it secure a spot in Detroit’s Top 5. 84

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Where We're Going

The U.S. Pizza Team will hold its Western Culinary & Acrobatic Trials at this year’s IBIE in Las Vegas. Next, some USPT members will travel to Shanghai for the Chinese Pizza Championship.

INTERNATIONAL BAKING INDUSTRY EXPOSITION (IBIE) LAS VEGAS Pizza makers on the West Coast will get their chance to shine as the U.S. Pizza Team journeys to Las Vegas to host the Western Culinary & Acrobatic Trials at this year’s International Baking Industry Exposition (IBIE). More than 20,000 baking professionals from 100 different countries will converge at the Las Vegas Convention Center for the event, to be held October 8 to 11. This year’s USPT trials will include six categories of competition, including Classico and Gluten-Free on the culinary side and Freestyle Acrobatics, Fastest Pizza Maker, Largest Dough Stretch and Fastest Box Folder. The grand prize for the winner will be a free trip to Parma, Italy, to compete with the USPT in next spring’s World Pizza Championship. The trial event will take place in the PMQ Pizza Village, a unique town-hallstyle pavilion on the IBIE show floor featuring pizza-related exhibitors, demonstrations and more. This year’s exposition also features the American Cake Decorating Demo Theater, the Great American Pie Festival and Fresh Take Talks, a series of brief, informative presentations by influential thought leaders about consumer, nutrition and industry trends.

THE CHINESE PIZZA CHAMPIONSHIP SHANGHAI, CHINA There’s a thriving pizza scene in China, and the U.S. Pizza Team will tap into it during this year’s FHC China, the country’s largest food and beverage industry trade show, November 9 to 11. Although pizza’s still a relatively new food in their country, the Chinese have already begun to develop their own pizza-making style. Small, up-and-coming chains like LaCesar are making inroads, and PMQ China has provided guidance to the newbies struggling for a foothold. FHC China celebrates this growing tradition with the Chinese Pizza Championship, and American pizza makers from the U.S. Pizza Team have been invited to participate in recent years. “China is alive and breathing—there’s a buzz,” USPT captain Michael LaMarca told us during the 2015 competition. “When I first started cutting pizzas as a kid 25 years ago, I never would have guessed I would travel the world, making pizzas at international competitions. But here I am, a small-town Ohio boy, standing in Shanghai!” September 2016

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London, England Roo on the Loose The restaurant delivery service Deliveroo unveiled its new logo last month, going from a kangaroo cartoon to an abstract animal-like logo called The Roo. Deliveroo co-founder William Shu said he hopes the rebranded look will become “shorthand for great food delivered everywhere.” Deliveroo is a third-party ordering app, website and delivery service that partners with local restaurants to make their menu items more accessible online and provides delivery to customers’ doorstep. The service started in 2013 in London and has since grown to a fleet of 20,000 riders across 12 different countries, including Australia, Belgium, France, Germany, Singapore and United Arab Emirates. While most Deliveroo locations equip their staff to deliver by bike, some cities use scooters and others, such as those in Hong Kong, use runners. The fast-growing startup recently raised another $275 million in funding and is reportedly valued at around $1 billion, according to But rivals like Uber, Delivery Hero and Just Eat are gobbling up marketing share, too, and even Amazon plans a delivery program in Europe (codenamed “Hot Wheels”).


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


Paris, France Will Frenchmen Find Wine-in-a-Can Hard to Swallow? From California to Australia to France, wine in a can is gaining traction as a novel way to package the ancient beverage. In Paris, the brand Winestar says it’s raising canned wine to a new level by putting top-quality, aged wines in skinny cans called canettes. While the idea of wine in a can may be difficult for the average Frenchman to swallow, its practicality has spurred growth in markets around the world. Aluminum cans seal out oxygen and light, preserving wine far longer than PET plastic bottles while beating out glass for ease of transport and storage. Winestar is now available in several countries, including the U.S., Canada, Japan, China, and, of course, Europe.


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Martina Franca, Italy Pugliese Pizzaioli set new Guinness Record During a three-day celebration organized by the Association of Qualified Pizzamakers in Puglia, a team of pizzaioli set a new Guinness world record for the most pizzas baked in a 12-hour period. The former record of 5,070 pizzas was set in Chiasso, Switzerland, in June 2015 in a collaboration between a Swiss restaurant and the National Institute of Pizza in Italy. In September of this year, the team of Pugliese pizza makers matched that number at the nine-hour mark, then went on to supercede it by 766, making a total of 5,836 pizzas. The cultural association Creativ@ organized the event, with support from the Red Cross and the Italian aid organization Unitalsi, which delivered 1,000 free pizzas to families in need.


Beijing, China Celebrating Pizza All Autumn Long Pizza will take the spotlight this fall in Beijing, thanks to several initiatives promoted by The Beijinger magazine, including discounted pizza prices, a festival and a People’s Choice Pizza Award. From September through early November, Beijing will witness citywide promotions in pizzerias, with discounts of up to 50% on pies. Participating pizzerias will be eligible to enter the Pizza Cup Competition to find the most popular choice for pizza among Beijingers. In the middle of it all, The Beijinger is putting together a two-day pizza festival October 15-16 at the Wangjing Soho complex (sponsored in part by PMQ China). Now in its fourth year, the festival welcomed 7,000 visitors in 2015, putting Beijing on the world stage for pizza.

October 2016

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Drive Profits Up by Adding Wings to Your Menu Wings offer major upsell opportunities, but you’ll need the right equipment to cook them perfectly every time.


he lowly chicken’s wings were once regarded as the worst part of the bird. It wasn’t until a bar in Buffalo, N.Y., decided to toss an accidental order of wings into a spicy sauce for hungry bar patrons that wings took off as a viable appetizer. Since then, wings have grown in popularity—there are now entire establishments with menus built around delicious and satisfying wings. It’s rare to see a pizzeria menu (or any menu, for that matter) that doesn’t have its own variation on the chicken wing. And if your menu lacks a wing option, now is the perfect time to consider adding it to your lineup. Wings are highly profitable and create a great upsell opportunity for your servers, helping them score larger ticket orders. But first you’ll need to decide on a few variables: bone-in or boneless; baked or fried; fresh or frozen; and of course, what sauces you’ll offer. Once you’ve settled on a style of wing, you’ll need to make sure you’ve got the right equipment to cook it perfectly every time. If you’re on a limited budget, think about trying a fully contained ventless oven or fryer like the MultiChef and AutoFry. Ventless options remove the need for hood and venting installation, saving thousands of dollars. They’re also safer for employees to operate, giving you that added peace of mind as a benefit. If you’ve got limited space, skip floor models and focus on countertop options, which often can be mounted and stacked for added space saving. Make sure that any piece of cooking equipment you purchase will be easy to operate. If you run on a limited staff,


consider fully automated equipment, like AutoFry, to keep their workload light. Also remember that your staff will need to be trained on any new equipment, and you want that process to be as easy as possible. Maintenance is another huge budget factor, so be sure to choose well-built, reliable equipment. Finally, you want a machine that is easy to clean, as this will ensure that employees clean it thoroughly, leading to longer-lasting equipment. Once you’ve got a plan, the actual implementation of your new menu item will be a breeze. Follow up with in-store and social media promotions to make customers aware of your new menu, and you’ll be on your way to seeing profits soar!



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Increase Your Wing Sales by Promoting Boneless Wings Pierce Chicken offers 5 tips for tapping into the profit-boosting potential of boneless wings.


ore than half of consumers polled in a recent survey(1) said they prefer boneless chicken wings over bone-in wings. But according to NPD Crest data,(2) which measures consumer-reported foodservice meals, almost 64% of all wings sold over the past year were bone-in. “That represents a real opportunity for pizza operators,” says Keith Arnold, head of marketing for Pierce Chicken. “There’s a lot of room to grow boneless wing sales, and the good news is, there are a number of things operators can do to tap into that opportunity.”

Don’t assume only women want boneless wings In spite of common perceptions, 56% of men surveyed said they prefer boneless wings (compared to 54% of the female respondents). Men do consume more bone-in wings than women, but they clearly want the boneless option.

Emphasize the great flavor of boneless Not surprisingly, flavor was the No. 1 reason consumers said they prefer bone-in wings, and it also ranked as the most important attribute for all respondents. Offering quality product with signage and menu descriptions that emphasize the great taste of boneless wings can go a long way in driving trial.

Go easy on the breading but be generous with the sauce Survey respondents said tenderness/juiciness of the meat and sauces available are the second and third most important product attributes respectively. Choosing a lightly breaded boneless wing product, such as Pierce Boneless Wing Dings and Boneless Wing-Zings, allows consumers to taste the marinated meat, while letting them choose any sauce from your bone-in menu gives them the customization they crave.


Offer your customers a deal A higher percentage of boneless wings are sold on deal than bone-in, driven by the top casual dining chains. Steal a page from their playbook and offer discounts on a certain day of the week or during happy hours.

Market to families with kids Parties with kids are more likely to order boneless wings, and that number goes up significantly if the kids are six years old or younger. Adding boneless wings to the kids menu or to a family meal deal with pizza can result in increased check totals. “QSR Pizza chains are top-of-class when selling bone-in wings,” Arnold concludes, “but they lag significantly behind Bar & Grills with boneless wings. We at Pierce Chicken are ready with the products and support that operators need to close that gap and see their sales grow significantly.” (1)

Pierce Chicken online survey of 300 consumers, June 2016.


NPD Crest, 12 months ending March 2016.

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Pizza ATM and Quality Help Boost Sales


aline has brought another answer for today’s 24/7 on-demand mindset to the U.S.: The Pizza ATM. The Pizza ATM lets consumers buy their favorite freshly cooked pizzas around the clock while offering pizza restaurants better control of their costs and sales. To boost sales with a Pizza ATM, it should be well placed in a high-traffic environment. But most importantly, it has to deliver quality pizzas. “In principle, we know sales correlate with quality, and the Pizza ATM is no exception to this rule,” says Paline’s owner, Alec Verlin. Pizza ATM’s brand name is tied to strict pizza quality standards. Customers will quickly realize that pizzas coming out of the Pizza ATM are neither processed nor frozen pizzas and that automation does not sacrifice quality for convenience. The Pizza ATM serves as an extension of your pizza restaurant. The pizzas are not made by the machine; they are made by quality pizzerias like yours. Because of this, pizzas will be of the same quality as those made inside the pizzeria. PIZZA CHEF SCHOOL Paline has partnered with Chef Jean-Christian Portet, who owns a gourmet pizzeria and operates four Pizza ATMs in France. He also started P.A.C., a Pizza Chef Training Center, and provides a full program dedicated to pizza chefs and


the operation of Pizza ATMs. Portet is an accredited Pizza Chef Instructor from the French Federation of Pizza Chefs. In July, he went to Cincinnati to provide extensive pizza chef training and accreditation for Xavier University dining staff employees. Using improved methods and better ingredients, the trainees mastered the pizza-making techniques and machine operations, so the pies coming out of the Pizza ATM are similar to the ones coming out of artisan pizza ovens. Paline has accredited Xavier University as its national Pizza Chef School, and new Pizza ATM operators will be able to take a three-day training course at Xavier at an affordable cost, guaranteeing the quality of their Pizza ATM product. THE BOOST Consumers will keep buying from Pizza ATMs as long as they get high-quality pizzas. “Pizza ATM owners will quickly appreciate that selling fresh gourmet pizzas is the key for boosting their revenue and brand impact,” Verlin says. “There are many ATMs netting over $100,000 per year, essentially because they follow quality guidelines.” In short, the Pizza ATM will turn any pizza-making operation into a 24/7 business and maximize profit.

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C introduces a new concept for branding your pizzeria while changing ordinary cheese shakers into bold, exciting branding statements. can produce a one-color, full-color or frosted (etched look) cheese shaker featuring your pizzeria’s logo. These eight-ounce glass shakers come with standard chrome-plated, perforated tops packed one dozen each per box. These smooth-surface cheese shakers are easier to clean—and keep clean—compared to the outdated swirl-designed shakers. If you are looking for something different, an idea with multiple branding and marketing avenues, these cheese shakers are for you. Custom Cheese Shakers can be used as a giveaway item in addition to traditional table-top use. The positive feedback will be enormous. Custom Cheese Shakers work on several levels. Unlike the standard promotional items in our business that have limitations on branding creativity, Custom Cheese Shakers have a variety of uses, which makes them not only functional but also promotional. Here are five promotion ideas to get you started. The Gift Card Enhancer—Give your customers a free shaker with a qualifying gift card purchase. Your customers will like the idea of giving more than just a gift card. Not

only will the recipient like to receive a gift card to their favorite pizza place, they will also enjoy your branded shaker at home for years to come! Fill Me Up & Take Me Home—As a retail option, offer to fill your custom shaker with your own grated cheese or crushed red pepper, or any other fill for that matter. Your customer will enjoy taking part of your brand home with them! Check, Please—Have your server or bartender present the check in your custom cheese shaker. Pen Caddy—Sick of pens laying around your point of sale? Here’s a simple fix: Remove the top and designate a custom shaker to keep your pens neat and upright while making a statement of branded organization. The Functional Favor—How about a custom shaker as a wedding or shower favor, in addition to an event giveaway? Fill the shakers with wrapped candy or a surprise of your own personal touch to shake things up a bit! To learn more about this versatile and innovative product, call 844-424-5646 or visit Did you know shakers are compatible with all 9 colors of the shaker tops (sold separately)? Creating endless possibilities to shake it your way!

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Going GreenBox

The Chopping Board of Choice Chop-Chop Food Service Flexible Cutting Boards come in four colors to help prevent cross-contamination. Extra-thick, non-porous, non-absorbent and commercial-dishwasher safe, they will not dull your knives and are made in the U.S. with FDA-approved virgin food-grade plastic and feature Microban anti-microbial product protection that inhibits the growth of stainand odor-causing bacteria. 800-874-9735,

Unbeatable Bags at Unbeatable Prices The weather is getting cold, and your bags are getting old. Don’t let your customers pay the price. Delivery Bags Depot offers great prices and quality. You can try their bags for 30 days and return them for a refund if you are not satis�ied. There’s no minimum, and online ordering is available. 844-468-2247,

Greenbox is dedicated to improving wasteful, outdated food-packaging designs, making consumers’ lives easier and bettering the environment. The company’s patented, multi-functional GreenBox pizza box transforms into plates and a storage unit for leftovers, while its Doggie Box, SliceBox and WrapSleeve offer eco-conscious alternatives to traditional food packaging. 212-874-0748,

Time to Go Paper-Free Your restaurant gets dozens of invoices every week, creating a massive paper trail from your chef to your manager to your accountant. Fortunately, Orderly has released the Snap App, a paperless invoicing app for restaurants. You can use your smartphone, tablet or PC to capture, manage and share all invoices online. Just snap a picture, and you’re done! 404-480-4394,

Boost Your Cash Flow Express ATM is a primer payments company providing ATMs and merchant services to customers across the country. Adding an ATM to your pizzeria can increase cash �low and cut down on your monthly merchant services fee. Express ATM provides mobile access for real-time balance and income statistics, and all machines are EMV- compliant. 877-385-5228,


One Stop for Signage Now you can get all of your signage in one stop. Signage gets you in front of your customers effectively and affordably. Signs are ideal for grand openings, festivals and sporting events and help increase walk-in business. Need menus, apparel, postcards or promotional items? Accelerated Marketing Group can be your source for all marketing needs. 715-370-3342,

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n o i t c a f s Saartianteed! gu

MON-SAT: 9am-5pm

Try our bags for 30 days and if you are not 100% satisfied return them and we will refund the purchase price of the bags.




(Holds Two 16” or Two 18” Pizzas)


(Holds Four 16” or Three 18” Pizzas)


(Holds Four 16” or Three 18” Pizzas)





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

Order online at

October 2016

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MY PIZZA PROTECTOR Protecting Pizzas since 1999


The Pizza Protector comes in 3 sizes: 10x10 (#70644) for 10–12 inch 12z12 (#70645) for 14–16 inch 14x14 (#70647) for 18 inch or larger

FOR ONLY PENNIES! From the tim e out of your it comes til your cus oven tomer eats it!

WHAT IS IT? WHAT DOES IT DO? A proprietary FDA approved plastic screen

• Prevents a soggy crust • Keeps pizza crisp • Prevents cheese from sticking to the box



PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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* out Checkfull our of line ent equipm



he t ion e t l c b u Dou rod P t he e l nt y b a u r r Do Wa e th e l s b n e Dou v

Divider & Rounder

Pie PressII


UNI-115 Wall Style

Spiral MixerI


These ovens are perfect for pizzerias that want a modern look with traditional hearth bake & flavor without sacrificing quality. Many other sizes and wall mount ovens available.

es i r Se



DEALERS WANTED! 1-888-443-8782 •

or email:




Uniquely stylish and uncommonly practical, The Pizza Butler makes an impact in more ways than one.

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



Call Manny at 718-894-1212 ext. 218 Order online at October 2016

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

innovation, technology & trends



A unique experience for EXHIBITORS to showcase innovative products and engage with industry leaders in the Midwest. The must-see show for RESTAURATEURS who want to connect with leading suppliers and experience the latest industry technologies, trends and tastes.





Wired Up Fired Up 2016 returns to

SOFO Foods Restaurant & Foodservice Summit Sunday, September 18 Greater Columbus Convention Center, Columbus, Ohio


• Hands-on technology demonstrations from vendors • How online ordering can boost your sales • Why it’s urgent to add online ordering TODAY (hint: your competitors are already doing it!)

Online ordering is the future of pizza sales.


• Thousands of moneymaking new products for your restaurant • Menu ideas to help you sell more pizza • Groupon U.S. Pizza Team culinary competition

TAKE YOUR TO ReadyBUSINESS to attend? Email Interested in exhibiting? Call 662-234-5481, x 122 NEW HEIGHTS. 98

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Phone Website

AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . 219-472-7272 . . . . . . . . . Ardent Mills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-685-2534 . . . . . . . . AutoFry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-348-2976 . . . . . . . . Bacio Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 885-222-4685 . . . . . . . . Bellissimo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 678-837-3131 . . . . . . . . . . . . . . . . . . . . . . . . . 844-424-5646 . . . . . . . . Delivery Bags Depot . . . . . . . . . . . . . . . . . . . . . . . . 844-HOT-BAGS . . . . . . . DeIorio’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-649-7612 . . . . . . . . Edge Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-480-EDGE . . . . . . . Fontanini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-MEAT . . . . . . . . Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-8-GRANDE . . . . . . . Harbortouch POS . . . . . . . . . . . . . . . . . . . . . . . . . . 866-286-8744 . . . . . . . . HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 . . . . . . . . IBIE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Infrared Technologies . . . . . . . . . . . . . . . . . . . . . . . 888-317-5255 . . . . . . . . Italforni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 424-364-0075 . . . . . . . . La Nova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 716-881-3366 . . . . . . . . Liguria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 515-332-4121 . . . . . . . . Lloyd Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251 . . . . . . . . MailShark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-457-4275 . . . . . . . . Maple Leaf Farms . . . . . . . . . . . . . . . . . . . . . . . . . . 800-348-2812 . . . . . . . . Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 . . . . . . . . MicroMatic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-327-4159 . . . . . . . . Microworks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-787-2068 . . . . . . . . Middleby Marshall . . . . . . . . . . . . . . . . . . . . . . . . . . 877-34-OVENS . . . . . . . Mid-America Restaurant Show . . . . . . . . . . . . . . 877-265-7469 . . . . . . . . . My Pizza Protector . . . . . . . . . . . . . . . . . . . . . . . . . . 888-766-1120 . . . . . . . . Nutella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PCI Pizza Cono . . . . . . . . . . . . . . . . . . . . . . . . . . . . 732-707-9009 . . . . . . . . PDQ POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-968-6430 . . . . . . . . Peerless Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-548-4514 . . . . . . . . PerfectFry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pierce Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PizzaATM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PizzArt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-8782 . . . . . . . . Pizza Butler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 718 894 1212 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-367-6836 . . . . . . . . Pizza Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-289-6836 . . . . . . . . Restaurant Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Saputo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-3373 . . . . . . . . Somerset Industries . . . . . . . . . . . . . . . . . . . . . . . . 978-667-3355 . . . . . . . . Sorrento . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Speedline POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-400-9185 . . . . . . . . Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 . . . . . . . . State Farm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tyson Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . 479-290-4000 . . . . . . . . Universal Promotions . . . . . . . . . . . . . . . . . . . . . . . 412-831-8423 . . . . . . . . Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 . . . . . . . . Winona Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 920-662-2184 . . . . . . . . XLT Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 . . . . . . . .

Page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 . . . . . . . . . . . . . . . . . . . . . . . . 13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 . . . . . . . . . . . . . . . . . . . . . . . . 93 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 . . . . . . . . . . . . . . . . . . . Inside Back Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 . . . . . . . . . . . . . . . . . . . . . . . . . 27 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 . . . . . . . . . . . . . . . . . . . . . 41 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 . . . . . . . . . . . . . . . . . . . . . . . . . Inside Front Cover . . . . . . . . . . . . . . . . . . . . . . . . . . 55 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

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

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specializing in


Pizza/Restaurant Accounting Services

Contact us for your PERSONLIZED program

Affordable plans customized for your pizzeria




tax accountant Starcher

(330) 357-6102

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


Authentic Flavor for Modern Menus

FIBRAMENT-D BAKING 708-478-6032 ......................................NSF approved baking stone for all ovens by AWMCO


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

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

Mark Wutz VP National Accounts


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

Winona Foods, Inc.




PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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



Pizza Technology that Delivers.

800.750.3947 October 2016

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

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

Red, White and Blue Pizza made with Nutella®


Recipes such as the Red, White and Blue Pizza made with Nutella®, ®, are sure to be a big hit. This is the perfect dessert pizza! You will love the combination of Nutella®, mixed red and dark berries with white icing sugar served on baked pizza dough.

✓ Gluten free ✓ Nutella® is Kosher and Halal Certified ✓ No artificial colors and no artificial ✓ Nutella® is not made with GMO preservatives


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

Don’t “Settle ” For Less....Get More PASMO America Soft Serve Machines Less Noise, Low Cost of Ownership and 50% less than our competition.


More Loyal Customers.Financing Customers.Financing available

Now Offering Gelato & Tiramisu Cups

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

Make it count

800.835.0606 ext. 205 |


DeIorio Foods


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


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Molino Pasini s.p.a. - Italy

Full line flours for Pizza, Fresh Pasta, Ready Mix for gnocchi Phone: 1-973-454-8534 +39 0376 969015 -

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




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



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


• Dough Trays – extremely durable and airtight! Outlasts All Other Dough Trays • Dough Tray Covers – designed to fit! • Plastic Dough Knives – two ergonomic designs! • Dough Tray Dollies – heavy duty! Excellence in Customer service since 1955! The preferred dough tray of the largest pizza companies in the world. Buy direct from the manufacturer with over 25 years manufacturing in dough trays.

Call 800-501-2458 ........... ......... fax: 908-276-9483



Premium Flours Make Gluten-Free Tasty & Easy! Tel: 310-366-7612 E-mail: Web:

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

BAY STATE MILLING GLUTEN-FREE PIZZA MIX ........................................... Gluten-Free All-Purpose Flour, Custom-blends and Co-Packing Dedicated production area for exceptional purity ..........................................................800-55-FLOUR


Exceptional pizza starts with exceptional flour. Traditional Pizza Flours, Whole Grain Flours, Pizza Crust Mixes, Private Label Packaging, Proprietary Blending, Custom Development For more information call 1-800-553-5687 or visit

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Heat your Restaurant with SUNPAK® Outdoor Patio Heaters Wall or ceiling mounted, nothing on the floor

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


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


PIZZAPRO .............................................................Low Low cost pizza delivery insurance program Contact Julie Evans (717)













Come follow us, like us, and engage with us on these social media platforms!

October 2016

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keep more of your hard earned dough! 3 money saving programs:

sCheduLing • aTTendanCe • daiLy Log


save time and increase profits! 866.684.7191


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

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


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

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

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Pizza Mixer

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

$99 Monthly 0% Commission  Go Mobile Today!

718 676 7554

Globe Food Equipment Co. |

The Original Variable Speed Mixer

Varimixer Strong as a Bear. 800-222-1138 V6OP • 14240 South Lakes Dr • Charlotte, NC

Mixing, Dividing, Rounding, and Spinning Tel. 800-258-6358 Fax. 603-893-1249


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PIZZA BOXES “The Swiss  Army  knife  of  pizza  boxes” |  212.874.0748  |   YOUR ONE-STOP BAG SHOP • UNBEATABLE BAGS AT UNBEATABLE PRICES PRICES AS LOW AS






7” to 36” Custom Boxes and Odd Sizes Available



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PIZZA LOYALTY PROGRAMS 888.400.3455 ext.107 | 2001 East Cooley Drive, Colton, CA 92324


PIZZA OVENS October 2016

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

GI.METAL USA, INC Phone (630) 553 9134 www.

Be Smart. Wood is over.




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Stone Deck, Pizza Dome, and Bakery

EARTHSTONE OVENS, INC. ...............6717 San Fernando Rd...................Glendale, CA 91201 800-840-4915 .......................Fax: 818-553-1133.......................... All units UI listed. MARSAL & SONS, INC. ................................................ The new standard in the Pizza Industry Brick Lined Deck Ovens • Standard Deck Ovens • Prep Table Refrigeration 631-226-6688......................... ........................ Tel. 800-258-6358 Fax. 603-893-1249

WOOD STONE CORPORATION......................................Stone Hearth & Specialty Commercial Cooking Equipment..................................... 1801 W. Bakerview Rd ............Bellingham, WA 98226 TOLL Free 800-988-8103 .....................Fax: 360-650-1166



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


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



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


October 2016

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

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





• Pizza Preparation and Delivery Products •

National Marketing, Inc. 800-994-4664


The LOWEST Cost & HIGHEST Quality Takeout Menu Printing, Mailing & more....

Instant Quote: • 1-800-514-5005

Fax: 734-266-2121

Manufacturers’ Direct Pricing • Call or order online • We export


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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October 2016

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DUCK BACON! For more information call 800-348-2812 or visit




see more at

(631) 226-6688

Non Stick • Easy to Clean • FDA Approved Plastic Heavy Weight • Last 10X longer than metal! Replace your dented ones TODAY !


Manufacturer’s Direct Pricing Free Sample Available - $15 del/hand REBATED on first order. email us at:

Call Sid



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




Come follow us, like us, and engage with us on these social media platforms!

Are you a pizza-making genius? TOPPINGS


The Pizzaiolo’s Pepperoni WINGS


Share your best recipes with PMQ - and the entire pizza-loving world in the Recipe Bank. • Pizzas • Wings • Appetizers • Flatbreads • Entrees • Salads

• Desserts • and More!

Submit your recipes TODAY at! October 2016

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Marion’s Piazza From its start in 1965, this dine-in dynasty has become the epitome of Dayton-style pizza while hosting a slew of celebs— we’re talking Zsa Zsa Gabor, dahling! By Tracy Morin From 1965 to 1995, Marion’s hosted the cast parties for a local Summer Stock theater company, drawing stars like Barbara Eden and Betty White to the Dayton, Ohio, pizzeria. Founder Marion Glass worked with Pillsbury to develop his thin-crust pie and oversaw his company’s expansion to nine locations.


ince 1938, Marion Glass had owned an ice cream and sandwich shop in Dayton, Ohio, but when he spotted increasing competition from burger-toting carhops, he sought the next big thing—pizza. In 1965, there were already 16 other pie slingers in town, but Marion noted they were carryout only. So he dove into dine-in, developing a thincrust pizza recipe with Pillsbury and opening Marion’s Piazza, a sprawling, Italian courtyard-theme location with seating for 225. “My dad realized that a quality product was important, so he already had a great reputation in town,” recounts Roger Glass, son of Marion and current owner, with his two sisters. “The business was successful right away.” And the pizzeria didn’t attract only locals. In 1965, a local theater company initiated Summer Stock, bringing in big-name celebs to star in a play for 12 weeks. Each week of the

production, from 1965 to 1995, Marion’s hosted the cast party, serving up pies to hundreds of entertainers— including Betty White, Mickey Rooney, Barbara Eden, Joan Rivers and Zsa Zsa Gabor—whose photos now fill the walls. Over the decades, Marion’s steadily expanded to nine locations, each with seating for hundreds, while maintaining a focus on quality ingredients, edge-to-edge toppings, and warm service and ambience. “Pizza is 90% of our business, and we’re still dine-in only,” Roger says. “You can’t be everything to everyone, and by growing gradually, we’ve been able to maintain control over the product.” It’s clearly a winning formula: The pizzerias, supplied by a commissary where dough is made fresh daily, might sell 70,000-plus pies in a period of just a few days and have won nearly 40 best-pizza awards. With ample room for large groups, Marion’s has also become part of the community fabric,

hosting everything from sports teams to birthday parties while helping out dozens of high schools. And though word-of-mouth generates plenty of business, Marion’s remains active on Facebook, Twitter and Snapchat. The company, which ships pizzas nationwide, also offers monthly coupons and fields franchising requests from as far away as Stockholm, Sweden. But Roger is perhaps most thankful for brightening customers’ lives through the power of pizza. “Honestly, I don’t know if we’d be successful if we just started out today, but we found our niche—and whatever we do, we do well,” he concludes. “It’s fun to make people happy and give them a great experience, to do something for others. My dad passed away in 2006, and the local paper wrote an editorial saying that Marion’s not only makes pizza, it makes memories. No one here doesn’t have memories in Marion’s.”


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Crispier Crusts. Quicker Times. Fash Asvadi, President of Italforni USA,

Location: SoCalGas Food Service Equipment Center in Downey, California

The BEST finish you can imagine. Perfect crust, no more dried-out pizza | Cut your cook time in half Perfect pizza every time.

424-364-0075 | See the amazing three-minute demo video at

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Profile for PMQ Pizza Magazine

PMQ Pizza Magazine October 2016  

PMQ Pizza Magazine October 2016