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PMQ PIZZA MAGAZINE | June/July 2017 | Volume 21, Issue 5


The Pizza Industry’s Business Monthly |

Rise robots of the

How the mad scientists at Zume Pizza are fast-forwarding delivery into the high-tech future PAGE 30

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Featured Video at Brian Hernandez welcomed Ezzo Sausage Company’s Darren Ezzo to the PMQ Test Kitchen. Ezzo explained that his company doesn’t try to save money with low-cost formulations and eschews filler in its meats. “We use the same three cuts of meat every time we make our products,” which are about 10% leaner than similar products, Ezzo says. Ezzo and Hernandez made a pair of savory pies, including the Cup-and-Char Pepperoni, Ricotta and Basil Pie, as well as a traditional pepperoni pizza with 51-millimeter pepperoni.

Exclusively On The Price of Bullying Bullying occurs in at least 25% of all workplaces, and restaurant kitchen employees are particularly susceptible to abusive behavior. Bullying can have severe effects on a pizzeria’s employees, causing anxiety, depression, suicidal thoughts, and detachment from work and customers. It can also lead to higher health insurance costs for the pizzeria and an increase in workers’ compensation claims. Legal experts offer suggestions at to prevent workplace bullying.

5 Pizzas That Are Total Game Changers From a pizza topped with more pizza to a lobster pie made with a whole lobster, the culinary boundaries of pizza making have blurred. Blogger Milvian Prieto of NJ Pizza Girls takes a look at some game-changing pies that go beyond the ordinary cheese and pepperoni, including the Middle Eastern-inspired Shakshuka at Talula’s in Asbury Park, New Jersey, and the Spinach Artichoke at Artichoke Basille’s in New York City. Read all about them at

Creating a More Effective Facebook Ad If you’re just posting ads and hitting the “boost” button to target your Facebook fans, you might be squandering an opportunity. As Bruce Irving of Smart Pizza Marketing explains, you’ll get better results by targeting people who don’t already like your Facebook page and those who live within a two-mile or five-mile radius of your pizzeria’s location. Irving details three ways to improve your Facebook marketing strategy at


Papa John’s Named 2017 Brand of the Year Papa John’s usurped Pizza Hut as the country’s top pizza chain brand this year, according to the annual Harris Poll’s EquiTrend Study. Papa John’s last held the No. 1 spot in 2012 before experiencing “a significant decline…in quality perceptions,” a Harris Poll executive said. The chain bounced back this year and “performed better than Pizza Hut in emotional connection and fit.” We take a closer look at Papa John’s performance at

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PMQ PIZZA MAGAZIN y 2017 E | June/Jul | Volume




LY 2017

21, Issue 5





obots Rise r of the

’s Busines Industry s Monthly

Rise of the Robots

The Pizza



m |

fastZume Pizza are 30 scientists at How the mad the high-tech future PAGE delivery into

Humans and robots work sideby-side at Zume Pizza, but it’s the company’s futuristic delivery model that could be the real game-changer for the foodservice industry. By Rick Hynum




Gadgets & Gizmos A lever-controlled rotating peel and a box liner that makes pizza less fattening are just two breakthrough innovations taking the pizza world by storm. By Rick Hynum


Nature of the Yeast “If flour is the body of the pizza, yeast is the soul,” an industry expert says. Here, we answer your most pressing questions about this crucial dough ingredient. By Tracy Morin


Small Wonders


Small plates can have a big impact on your bottom line, making better use of existing ingredients while appealing to diners with special dietary needs. By Tracy Morin



The Gift of Hope A New York-based nonprofit will once again partner with pizzerias around the country to lift spirits and combat hunger during A Slice of Hope Week, June 19 to 25.


Dining in the Digital Age With an explosion of restaurant segments and dining choices, it’s getting harder and harder to say exactly what we mean when we talk about eating out. By Christopher Muller


The Mid-America Restaurant Expo 2017 Members of the PMQ staff share their favorite discoveries from this year’s industry event in Columbus, Ohio.



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In Lehmann’s Terms: How to Prevent the Dreaded Cheese Slip Too much sauce and thickened sauce are two of the most likely causes of this vexing pizza problem.



New York’s Finest: Spaghetti With Vodka and Caviar Shop around for a good deal on caviar, and then give this delicious and elegant pasta entrée a try on your menu.


Accounting For Your Money: Calculating Your Net Sales Figure A pizzeria’s net sales figure serves as a measurement tool for daily food and labor costs, making it the one number on which the owner and the accountant must always agree.



Recipe of the Month: Warm Goat Cheese and Fig Spread with Tomato This savory specialty item from Escalon features fig jam and melted goat cheese layered over grilled buttery crostini.


What’s Your Story? Fat Jack’s Pizza With its signature malty crust, spicy sauce and fennel sausage, the Quad Cities style of pizza is finally getting the attention it deserves, thanks to operators like Mark Mannen in Peoria, Illinois.



Online at


From the Editor


From the Inbox




Product Spotlight


The Pizza Exchange


Pizza Without Borders: Turning Old Dough Into Fresh Compost A Swedish company has figured out a way to quickly turn unused food into fresh and sterile compost.


Pizza Hall of Fame: Antonio’s Real Italian Pizza Known as Drew Carey’s favorite pizzeria, this Northeast Ohio institution retains its employees for decades by treating them like family.


Check out our digital and tablet editions for bonus video content, including behind-the-scenes video coverage of Zume Pizza’s culinary robots in action. Visit to view the digital edition, or download our tablet app at iTunes, Google Play and

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

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

Death, Taxes and Automation


ike death and taxes, increased automation in the workplace is now one of life’s troubling certainties. This month’s cover subjects, Julia Collins and Alex Garden of Zume Pizza in Mountain View, California (“Rise of the Robots”, page 30), have no doubts, and they’re ready, designing and building machines that can do just about anything a person can do in the pizza kitchen, with the exception (so far, at least) of dreaming up original recipes. Zume is on the cutting edge of restaurant automation, and Collins says its delivery model— which includes huge trucks equipped with computer-operated ovens that bake pies en route to the customer’s doorstep—can be adapted to accommodate other foods, too. But many in the pizza industry say that doesn’t compute. Pizza, they say, is not some widget to be hammered out by robotic arms on a factory line. Making pizza for your customers—a frazzled, hardworking mother of three, a team of Little Leaguers, the local police officers who keep your hometown safe—is, in a way, a sacred act, a meaningful exchange between the pizza maker and the patron that’s about more than money. From stretching the dough to ladling and spreading the sauce and piling on the toppings, pizza, they believe, is meant to be made by human hands. Others lament that reliable employees with heartbeats are increasingly rare. Minimum wage hikes in some states and cities are cutting into already razor-thin margins, and finding people willing to work hard for that money feels like a never-ending struggle. If people don’t want to work, why not let machines take over? With the right recipes and ingredients, a good pizza is a good pizza, whether made by metal claws or flesh-and-blood hands. The sanctity of pizza making aside, the big question is, where will the jobs go when robots make everything for us? Collins and Garden say they’re teaching Zume’s kitchen employees other skills, such as coding, to prepare them for the inevitable tech-based economy. Will those who follow in their footsteps care as much about displaced workers? Can the pizza industry still be a people business if people aren’t making the pizzas? It’s too early to shout, “Danger, Will Robinson!” but we’ve got a lot to figure out—and that’s for certain.

PMQ PIZZA MAGAZINE | June/July 2017 | Volume 21, Issue 5



The Pizza Industry’s Business Monthly |

Rise robots


of the

How the mad scientists at Zume Pizza are fast-forwarding delivery into the high-tech future PAGE 30

Julia Collins and Alex Garden, co-founders of Zume Pizza in Silicon Valley, are using robotics, predictive software and oven-equipped trucks to reinvent the pizza delivery model.

Rick Hynum Editor-in-Chief PMQ Pizza Magazine


Steve Green, ext. 123 CO-PUBLISHER

Linda Green, linda.pmq@gmail com ext. 121 EDITOR-IN-CHIEF

Rick Hynum, ext. 130 EDITOR AT LARGE




Eric Summers, ext. 134 CREATIVE DIRECTOR

Sarah Beth Wiley, ext. 135 SENIOR MEDIA PRODUCER

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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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DeChera Trollinger Shift Leader, Eureka Pizza

What’s on the line for pizza pros today is all about more, more and more. More toppings, more choices and of course, more competition. It’s about getting your proteins up to temp, accelerating deliveries, and handling the full-time demands of part-time labor. It’s protecting the consistency of your signature pie and knowing that delicious is in the details. Our Tyson Restaurant Team invests time behind the counter and inside your ovens to understand the growing demands of your pizza game. From fresh ingredients to fresh ideas. From thin margins to deep dish pies. From making dough to making more dough. Talk to us about the challenges rising up in your kitchen and we’ll help you find new ways to win. We’re listening. And we want to know, What’s on the line?™

Learn more:

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©2017 Tyson Foods, Inc.

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NOTHING LIGHTS ME UP LIKE PIZZA Although I don’t technically work in the pizza industry, I am passionate about making, learning and championing everything to do with pizza. I have my own wood-fired pizza oven and procure my “00” flour from Italy. And I get excited every time your magazine comes to my mailbox. I’ve learned useful tips from Tom “The Dough Doctor” Lehmann and love the passion that Rick Hynum puts behind his From the Editor column. Recently, my subscription lapsed, but I hope you will consider letting me receive your magazine in the mail again as a paid-subscription opportunity. I’ve attached a photo of a Chicago-style deep-dish pizza I made in my oven. Although I make my living in the aircraft industry, nothing lights me up more than when I get to talk about pizza! Richard Cooley Wichita, KS That’s a great-looking oven and a beautiful pizza, Richard. Thank you for your interest in PMQ. We’re happy to renew your subscription and hope to try one of your pies in person—especially if or when you open your own restaurant!


n our April 2017 edition, a feature article on Toppers Pizza, “The Price Is Fixed,” included a photograph of a pizza that actually belongs to Toppers Pizza Place, headquartered in Oxnard, California. The two companies are not related in any way. PMQ regrets the error.


STARTING A FOOD TRUCK I’ve noticed PMQ runs stories on small local operators, so I’m reaching out to ask if you will be coming to the Houston area soon. At the end of last year, I built a pizza truck, and it’s now fully operational. Our restaurant’s name is IL Primo Pizza & Wings, and I have named our truck IL Primo Pizza Truck. If you’re interested in learning more, I would like to talk to you about it. Thank you for your time. Si Mendoza IL Primo Pizza & Wings Houston, TX We’re eager to learn more about your operation, Si. Thanks for contacting us, and we look forward to sharing your story with our readers in a future issue.



d Nicholas Testa, prodigies Michael an ng ni in sp a zz pi d they Pint-size eir bucket list when th f of e on d he tc ra t Show ages 12 and 10, sc on NBC’s The Tonigh n llo Fa y m m Ji r fo tossed dough Carmine’s ine Testa, owner of rm Ca of ns so e Th . in late April become fixtures ty, New Jersey, have Ci ey rs Je in y or ct million Pizza Fa video that netted 26 al vir a to ks an th this year on social media, the audience earlier d we wo d an , ok bo views on Face ght with aring on the same ni pe ap t Bu . ow sh y fame on the Toda son of Harry Potter at W a m Em t es gu gsters. fellow Tonight Show oment for the youn m l ica ag m ly tru a must have been

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Learn more:

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How to Prevent the Dreaded Cheese Slip If your cheese slides off the pizza with every bite, it’s probably not the cheese’s fault—take a closer look at your sauce. By Tom Lehmann


Our customers occasionally complain about the cheese sliding off their pizzas when they take a bite. How do we prevent this?


Research has identified several factors responsible for the dreaded cheese slip. They include:

1. Too much sauce. In this case, the cheese is practically floating on a sea of sauce, and when you consider the “stretch” of the cheese, you can see how the cheese will be pulled off as your customer bites into a slice. The effect, however, varies from one type of cheese to another. Shredded cheese is the worst performer. It has greater integrity and greater thickness and is more likely to slide off a heavily sauced crust in larger clumps. With diced cheese, we found a slight reduction in cheese slip, due to the more uniform application of the cheese as well as Tom Lehmann was 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


some commingling of the cheese and sauce, making it easier to bite through the pie without any slippage. Finally, we looked at cheese that’s torn apart or cut into large, irregular shapes and applied randomly over the top of the pizza. In this case, we experienced very little cheese slip—the larger cheese pieces tended to sink into the sauce, allowing for a better grip on the crust. It also helps that the customer probably doesn’t get cheese with every bite on this type of pizza. Cheese types aside, it’s important to remember that the real problem here is too much sauce. When we cut back on the sauce, we had no problems with cheese slip, regardless of the form of mozzarella used. 2. Using thickened sauce. If you thicken your sauce either through the addition of a thickener, such as a gum material, or (unheated) onion or garlic, the sauce will take on a slimy, jellylike texture, which leads to increased cheese slip. A better approach is to thicken the sauce by increasing the tomato-solids content, which won’t turn into tomato jelly. If you’re trying to add flavor to your

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Too much sauce or sauce made with additional thickener are two possible causes of slippery cheese on a pizza crust.

sauce, try microwaving the onion or garlic in a bowl of water and bringing it to a boil before adding it to the sauce. If you don’t add anything to your sauce and still have this problem, simply try cutting back on the amount of sauce you add to the pizza. 3. Too much oil on the dough skin. To a lesser extent, we found the application of too much oil to the dough skin (prior to saucing) can also promote cheese slip. This is rarely a problem, but it happens when a shop gets slammed and has to presauce the skins to keep up with the orders. The pizza maker will brush the skin with oil before applying the sauce, hoping to prevent the sauce from soaking into the dough. But too much oil creates a “slip layer” under the sauce, and then both the cheese and the sauce get pulled off the pizza with every bite! In this situation, use just enough oil to put a shine on the dough surface—anything more serves no beneficial purpose.

Lastly, if your mozzarella gets tough when melted on the pizza, consider blending it with a little white cheddar for a softer, creamier texture. But, first, check with your cheese manufacturer to make sure you’re properly storing and rotating the cheese in your store, as this can have an impact on the “bite” or toughness of the cheese and, again, increase the likelihood of cheese slip.

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Spaghetti With Vodka and Caviar Caviar isn’t just for rich people. Shop around to get a good deal and wow your guests with this delicious and elegant pasta entrée.



ello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because they don’t believe it’s cost-effective. Yes, caviar is expensive, but there are many types of caviar to choose from. Shop around, and you can find a good deal. Don’t assume caviar is only for rich people! I encourage you to try this delicious and elegant pasta entrée and run it as a special. I promise your customers will like it, especially since it’s a dish they’ve probably never had before! Mangia!

INGREDIENTS: 4 tbsp. olive oil ½ c. vodka ⅔ c. black caviar 1 lb. spaghetti 3 scallions, thinly sliced 1 clove garlic, chopped Cream Salt and pepper

DIRECTIONS: Heat the oil in a frying pan and add the scallions and garlic. Cook gently for about four to five minutes. Add the vodka and the cream and cook over low heat for another five to eight minutes. Remove from heat and stir in the caviar, along with some salt and pepper to taste. Meanwhile, bring salted water to a boil, add spaghetti and cook until al dente. Once the pasta is ready, strain it and add it to the sauce mixture. Toss gently and serve. 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.

t Chef Bruno shared a slice and words of wisdom with the team at Sofia’s Pizza in Queens, New York, including (from left) Jimmy Avila, Joe Agola, pizzeria owner Nick Agola and Peter Agola.


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Calculating Your Net Sales Figure When trying to understand how some POS transactions—such as voids and employee meals—affect your net sales, don’t listen to anyone but your accountant. By Michael J. Rasmussen


My CPA never seems to be working with the correct net sales figures. How can we solve this problem?

At tax time, there’s one daily number on which the owner and the accountant must always agree: net sales. This figure, usually generated through the POS system, serves as a measurement tool for daily food costs, labor costs and other metrics. The problem is, the POS system is usually configured to generate the net sales calculation without any input from the accountant. This needs to change! I’ve witnessed technicians from POS companies give rather dubious tax advice to owners, which can result in problems later. When it comes to understanding how certain transactions on your POS system—such as voids, employee meals and coupons—affect your taxes and net sales, don’t listen to anyone but your accountant. You need an accurate net sales figure to make important decisions every day, and your CPA needs it to keep the restaurant in good standing with the IRS. A reliable net sales calculation method needs to be worked out between the owner and the CPA. Meet with your CPA as soon as possible and reach an agreement on how your net sales will be calculated. The number given to your accountant should match the number generated by 20

your POS system so that, when you receive your monthly/ annual financial statement, there won’t be a penny’s difference. Make sure your accountant has the ability to receive electronically, on a secure, uninterrupted basis, the net sales figures directly from your POS system. Explain any of your store’s unique nonpayment methods, such as house accounts, discounts, voids and special promotions, and make sure you understand how these are taxed in your state. Every state has different rules! Finally, be aware that taxing agencies have gotten wise to operators’ efforts to manipulate their POS systems and fudge the numbers. In some states, the courts have even allowed taxing agencies to subpoena electronic data from POS systems to uncover inconsistencies. Bottom line: The net sales calculation is used in most decisions a restaurant owner has to make, and it’s also a crucial piece of information for the accountant. The owner and accountant need to work together—it can be an unusual and possibly uncomfortable left brain/right brain encounter, but it’s necessary.


“ a


Michael J. Rasmussen is the owner of Rasmussen Tax Group ( in Conway, Arkansas. He is also the co-owner of Eyenalyze (, a company that provides real-time profit analysis for restaurant owners.

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A Perfect 10: Mario Batali’s OTTO Hits a Milestone

Celebrity chef Mario Batali posed for selfies and signed cookbooks as his pizzeria, OTTO Enoteca e Pizzeria, recently celebrated its 10th anniversary in Las Vegas. Servers plied guests with assaggi, prosecco and spirits on the patio, while a meat Mario Batali rubbed shoulders with guests, posed for selfies and and cheese display—featuring Italian cheeses, served artisan pies at the 10th anniversary celebration for OTTO Enoteca e Pizzeria in Las Vegas. charcuterie, and prosciutto di Parma calzones and pizzas—drew crowds of eager diners. OTTO continued the celebration with a monthlong tasting menu featuring dishes from the restaurant’s original menu, all priced at $10 per dish. “Las Vegas is arguably the most exciting dining destination in the States,” Batali says. “When we were ready to expand to the West Coast a decade ago, it was the obvious place to offer our unique approach to Italian cooking. And OTTO is perhaps the purest representation of that philosophy: Use seasonal and local ingredients and treat them as a Tuscan nonna might in Chianti.”

Quick Tip Produce Power Use social media to educate your customers about your fresh and local ingredients. Post photos as new shipments arrive, and show your pizza chefs meeting with local vendors and handling the latest batch of produce. Adam Paccione proudly displays a crate of locally grown greenhouse tomatoes at Red Tractor Pizza in Bozeman, Montana.

Mixing It Up for Brunch

Customers can invent their own signature cocktails in the Self-Pour Taproom at Frankie & Fanucci’s Wood Oven Pizzeria in Mamaroneck, New York. As part of the pizzeria’s new $25 Social Brunch package, offered on Saturdays and Sundays, customers receive a chip-enabled card, with a $15 limit, that lets them mix original drinks or fill their draft glasses in the Self-Pour Taproom. Diners can also mix it up at the unique Prosecco Bar, where every table gets a $10 tray of colorful fruit purees, juices, liqueurs and garnishes to create prosecco-based cocktails. Servers offer suggestions for pairing drinks with menu items, which include breakfast pizzas and sharable brunch plates and sides. Weekend brunch at Frankie & Fanucci’s starts with a $25 package that includes a colorful Prosecco Bar tray, but guests can also slip into the Self-Pour Taproom to mix their own signature cocktails for $15.


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Building the World’s Cheesiest Pizza


There’s no such thing as too much cheese on a pizza. At least, that’s what a pair of pizzerias on opposite coasts—Scottie’s Pizza Parlor in Portland, Oregon, and Letizia’s Pizza in Norwalk, Connecticut—seem to believe. Scott Rivera created a 101-cheese pizza, called the Centouno Formaggio, to earn Letizia’s co-owners Dennis Letizia and Dave Cook dole out the dairy on a 109-cheese pizza meant to set an unofficial new his Portland shop an entry in the Guinness World Records world record. The promo raised $652 for Food Rescue US. book in April. It featured a blend of 55 hard cheeses, 36 soft cheeses, nine grated cheeses and part-skim mozzarella stuffed in the crust. But no sooner had Rivera declared victory than Danny Segers and his partners at Letizia’s fired up a pie loaded with 109 cheeses a few weeks later. Segers’ crew partnered with No. 109 Cheese and Wine, a specialty cheese shop, to concoct the pizza, which featured mixes of soft and hard cheeses melted over a thin New Haven-style crust. The promo came together too quickly for Guinness World Record certification, Segers says, but it made headlines in Letizia’s service area, with reporters from Connecticut Magazine, the Norwalk Daily Voice and radio station 95.9 The Fox providing coverage. Segers credits the idea for the promo to 95.9’s Ken Tuccio.

Pizza Sunday Buffet Takes Requests

Nick Gore, owner of Gore-Made Pizza in Columbus, Ohio, takes requests for his Pizza Sunday buffet, and that means artisanal selections you won’t find on a run-of-the-mill buffet line. “The busier we get, the more patient you have to be if you’re looking for something specific,” Gore says. “But if we’re not too busy, we’ll accommodate guests and make whatever they’re interested in.” The Sunday evening special costs $20 for all-you-can-eat pizza and a salad. “This makes for something of a social pizza dreams experience—people getting together and sharing each other’s pizza dreams,” he says. Selections at Gore-Made Pizza’s Sunday buffet can be pretty extravagant, including this masterpiece made with a butternut squash sauce, fresh mozzarella, double-smoked bacon, feta cheese, peppadews, wild ramps, sriracha and an egg.

Tony Boloney’s Makes a Mexican Mashup Masterpiece

The world’s gone loco for the Taco Pizza at Tony Boloney’s in Hoboken and Atlantic City, New Jersey. Owner Michael Hauke’s elaborate pie contains meat-stuffed taco shells piled on a foundation of carne asada chipotle mole and queso Oaxaca, plus a centerpiece of sour cream and guacamole. It started out as a secret menu item, but it’s common knowledge now, thanks to widespread TV coverage, including Hauke’s appearance on Live With Kelly and a shout-out on Late Night With Seth Meyers. Each slice of the Taco Pizza boasts three meat-stuffed tacos and sells for $10; a full pizza costs $80.


The Taco Pizza at Tony Boloney’s has become a viral sensation, thanks to media coverage and owner Michael Hauke’s TV appearances on programs like Fox 29’s Good Day Philadelphia with Alex Holley and Mike Jerrick.

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of the Warm Goat Cheese and Fig Spread With Tomato INGREDIENTS: 4 oz. goat cheese 2 oz. fig jam 2 oz. pizza sauce ½ tsp. fresh lemon juice ½ tsp. extra-virgin olive oil 3 oz. Italian bread loaf (sliced into 8 bias-cut slices) 2 oz. unsalted butter, melted ⅛ tsp. crushed black pepper ⅛ tsp. coarse sea salt







DIRECTIONS: For crostini, toss bread slices in butter and season with salt and pepper. Toast over a grill until crisp and well-browned. Layer goat cheese in the bottom of an 8-oz. ramekin or crock. Cover with fig jam. Combine the pizza sauce, lemon juice and olive oil, and layer the mixture over the top. Heat in the oven or under a salamander broiler until the cheese is soft and melted. Serve with warm grilled crostini for dipping. Yields approximately 4 servings.

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As a kid, Mark Mannen says he worked for the brothers who invented the Quad Cities pizza style. Now he owns a pizzeria that specializes in the Midwest favorite.

FAT JACK’S PIZZA | PEORIA, ILLINOIS Mark Mannen discovered the Quad Cities pizza style while working for the Italian brothers who reportedly invented it. Now, almost 50 years later, he has made it his own. By Rick Hynum


ever heard of the Quad Cities style of pizza? You don’t know what you’re missing. This pizza style features a generous dose of malt syrup in the crust, a heap of fennel-laced sausage and a sauce that’s spiked with red pepper flakes. Although several pizzaioli claim to have invented the style, unique to the Quad Cities region of Davenport and Bettendorf, Iowa, and Rock Island and Moline, Illinois, Mark Mannen, owner of Fat Jack’s Pizza in Peoria, Illinois, credits the innovation to a pair of Italian brothers named Frank and


Tony Maniscalco. We asked Mannen how this Midwest favorite originated and what makes it so memorable. PMQ: WHAT EXACTLY GOES INTO THE MAKING OF A QUAD CITIES-STYLE PIZZA? Mannen: We begin with our signature hand-tossed dough, which we make fresh daily, with a slightly sweet, malty flavor. Our sauce is made fresh with a unique blend of spices that add a rich, full-bodied, zesty taste. Then comes our crumbled, pure-pork sausage made

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The Quad Cities style of pizza is known for its malty crust, spicy sauce and blanket of fresh mozz layered over the toppings. Mark Mannen says it was invented by the Maniscalco brothers, while other sources credit Leonard and Mary Harris, founders of Harris Pizza in Rock Island, Illinois.

The BBQ Pulled Pork is a popular Quad Cities-style menu item at Fat Jack’s in Peoria, Illinois.

fresh in-house and piled high. All of the ingredients are placed underneath a blanket of fresh mozzarella cheese. It’s a very top-heavy pie. After the pizza comes out of the stone deck oven, it’s scissor-cut into strips instead of slices. PMQ: HOW DID THIS STYLE COME ABOUT? Mannen: I grew up in the Quad Cities with one of my best friends, Tony Maniscalco Jr. He was the son of Tony Maniscalco Sr., who came to the United States from Italy with his brother, Frank. They brought this style of pizza to the Quad Cities in the early 1950s. It was definitely their unique style, a longtime family recipe from Italy. Tony Sr. served the first Quad Cities-style pizza at the Paddock Club in Rock Island, Illinois, and Frank later opened Tony’s Pizza in Davenport, Iowa. Most people had no idea what pizza was at that time, unless they’d served overseas in World War II and visited Italy. PMQ: HOW DID YOU COME TO SERVE QUAD CITIES-STYLE PIZZA AT FAT JACK’S? Mannen: Starting when I was 9 years old, Tony Jr. and I worked in the Maniscalcos’ restaurants on weekends and during summer vacations. We made $1 an hour and got to take a pizza home at the end of the evening. That was my baptism in the pizza business! After growing up in the business, I never really left. I worked as a manager of premiere hotels in Peoria for 20 years, then as a district manager for a local pizzeria chain. A man named Dick Kennedy had also worked for the Maniscalcos at the Paddock Club and later opened the Pizza Joint, in Milan, Illinois. After trying his pizza in 1995, I was hooked! My wife, Jean, and I wanted to bring to Peoria this very special pizza, one that we grew up with and loved. After a great

deal of negotiation, I obtained the original recipes, and we opened Fat Jack’s in 2014, where we serve a true slice of pizza history and the best pizza in Peoria! PMQ: HAS THE STYLE SPREAD TO OTHER AREAS? Mannen: Outside this area, most people don’t know what it is. It’s a new phenomenon to them. But as you get closer to the Quad Cities—in places like Dubuque, Iowa—more people are aware of it. Right now I can safely say at least a dozen and a half pizzerias have taken this recipe and made it successful for their businesses. We’re even seeing people in Chicago going back to their roots and making Quad Cities-style pizza. But we’re the real McCoy, because my family was involved with the people who created it. PMQ: DO YOU SERVE ANY PIZZAS IN A DIFFERENT STYLE? Mannen: We offer a Canadian Bacon and Sauerkraut Pizza, where we put the kraut on top instead of cheese, which browns and releases sugars. We also offer a potato pizza—we use our homemade sausage and cheese mixed with crumbled tater tots, creating a unique flavor when the potatoes brown and crisp. People might initially come in here and wrinkle their noses when they see sauerkraut on our menu, but once you try it, you will be back! Rick Hynum is PMQ’s editor-in-chief.

Got a story to tell our readers? What makes your pizzeria different? Email Rick at and brag about yourself!

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PMQ Video Exclusive: Watch Zume Pizza’s automated process in action and learn more about this futuristic pizza delivery model at

As Zume co-founders, Alex Garden and Julia Collins come from two different worlds—game development and foodservice— but make a formidable team.


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ROBOTS are COMING! With robots in the kitchen and trucks that bake pies en route to customers’ homes, Zume Pizza may be the sci-fi pizzeria of the future, but it has heart as well as smarts. By Rick Hynum


f robots ever conquer the world, Julia Collins will be ready. They might even be her robots, in which case there’s no reason to panic: It will be a friendly takeover. Collins and her partner, Alex Garden, have developed a “cobot culture” at their single-unit pizzeria, Zume Pizza, in Mountain View, California. Here, people and machines work side by side, trying to make and deliver artisan pies faster than any pizza company in the history of the industry. Their goal, Collins says, is not to eliminate jobs for flesh-and-blood workers, but to free them up to focus on what they do best—thinking, dreaming, planning and inno-

vating—while machines perform the routine, repetitive tasks that few people really enjoy. But if you think robots making pizza is a wild idea, it’s actually the least interesting thing about Zume. The revolutionary part is not who makes the pizzas or how they’re prepared, but when they get made and delivered—because once an order comes in, the delivery driver is already just minutes away from the customer’s doorstep with a fresh, tasty pie baking right in the truck. It’s a game-changing business model with a futuristic, sci-fi twist that’s thrilling to some and scary to others. But, according to Collins, Zume Pizza is a company with plenty of heart as well as smarts.

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Chef Aaron Butkus (right) joined Zume Pizza after serving as sous-chef at Roberta’s Pizza in Brooklyn, New York. Cofounder Julia Collins describes him as “the sole architect” of Zume’s pizza recipes.

FOOD FIRST Located in geek-chic Silicon Valley, Zume Pizza has no storefront, but it does have an engineering lab and a team of robotics experts. And, thanks to a specially designed algorithm that tracks customer preferences, co-founders Collins and Garden usually know what you will order before you do. But Zume is no cold, impersonal culinary dystopia with food that’s one step above a storebought pizza kit. “We’re a food company first,” Collins says. “Everything we do from a tech perspective is in service of giving people the most delicious pizza at a fair price as fast as we possibly can.” Collins, a passionate foodie who holds degrees in biomedical engineering from Harvard and business from Stanford, learned foodservice while working for New York-based Shake Shack founder Danny Meyer “back when we had just one shack,”

she says. She then co-founded Mexicue, a food truck that combined Mexican cuisine with barbecue and now has three brick-andmortar locations in New York. She also served as director of restaurant development and foodservice for Murray’s Cheese and opened the Afro-Asian fusion restaurant, The Cecil, in New York. But Collins missed her West Coast life and was looking for a reason to return home. She found one when a friend introduced her to Garden, the former president of Zynga Studios, a leading game developer. “From our first conversation, we knew we were going to work together,” she recalls. “We had a lot in common, and we had complementary skill sets that would make us a pretty formidable pair.” They also had some unusual ideas that may revolutionize the pizza industry.

“There’s something, I think, in the cultural zeitgeist where, when you put the word ‘robot’ next to the word ‘pizza,’ you create the sexiest combination of words ever.” —JULIA COLLINS, ZUME PIZZA 32

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Pizza Package

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Bruno the robot is actually a powerful mechanical arm that gingerly moves the prepped pizzas from the make line to the oven.


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Marta’s end-of-arm tool acts like a flat-bottom ladle, spreading pizza sauce evenly around the pizza crust.

“Because [we’re] at the leading edge of this trend, we’ve decided to set the right standards and values for how to create better jobs through automation, not for how to eliminate jobs through automation.” —JULIA COLLINS, ZUME PIZZA

RISE OF THE ROBOTS First, there’s the unique predictive software that suggests what kind of pizzas to make that day. “Pizza ordering is really predictable,” Collins says. “As individuals, we’re all unique, but on the aggregate, people tend to order the same types of pizza at the same time of day, even on the same day of the week. Using our algorithm, we predict what pizzas they’re going to order before they order them. Then, every morning, we prepare a daily inventory using our robot-enabled pizza assembly line.” Most of the robots have Italian names, but they’re strictly machines with high-functioning extensions—no chatty, 34

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Taking Their Own Sweet Time Zume Pizza is all about speedy delivery, but the founders—and their investors—are in no hurry to grow. “We’re not interested in franchising,” says co-owner Julia Collins. “Franchising is a fantastic way to fuel growth, but we are so well-capitalized that it’s not something we have to worry about.” With more robots and other high-tech tools still in the works, “we need flexibility to make a lot of modifications to our ecosystem before we can put it in someone else’s hands. Our plan is about scale, and we scale through deployment of our delivery vehicles. Our focus right now is getting more pizza to more people.” humanlike C3POs or Benders in this bunch. Working on the assembly line, one machine (still unnamed) spreads the dough balls into 14” discs. As a conveyor belt carries the pizza along, Pepe and Giorgio squirt sauce onto it, and Marta, whose end-of-arm tool looks like a flat-bottom ladle, spreads the sauce evenly around the crust. Humans step in to add the toppings, then Bruno—essentially a powerful robotic arm—removes the pie from the line and inserts it into Zume’s double-decker Italforni oven. Each pizza is par-baked, then transferred by another unnamed robot from the oven to a rack for the next stage of the process (more on that later).

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• Wireless Connection Between Scale Base and Indicator

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Zume Pizza had to clear numerous regulatory hurdles—at the local, state and federal levels—before it could place computer-controlled electric ovens in its massive delivery trucks.

Of course, Zume isn’t the first company to incorporate machinery into the pizza making process. The Chicagobased Pizzamatic Corporation (now owned by Grote Company) was a pioneer in pizza automation—including sauce depositors and slicers—in the early 1960s. But Collins and Garden have shrewdly made robotics part of their marketing and PR strategy, with outlets like CNN, Bloomberg and Fortune providing nationwide buzz that most pizzeria owners only dream about. “There’s some-

Made with sugar cane fiber, Zume Pizza’s box, shown here in a Valentine’s Day promo, is fully compostable, with ridges that elevate the pie from the bottom of the box and grooves that guide excess liquid, oil and grease into a central recess. The lid’s interior absorbs moisture to prevent sogginess.


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thing, I think, in the cultural zeitgeist where, when you put the word ‘robot’ next to the word ‘pizza,’ you create the sexiest combination of words ever,” Collins notes, with a laugh. PREDICTIVE AND DELOCALIZED INVENTORY But, while media coverage has focused on Bruno, Marta and the gang, Collins would rather talk about what happens after their work is done. Humans load the par-baked pies onto one of the company’s 11 huge, branded delivery trucks, and that’s where things get really interesting. Most of the trucks carry 28 ovens (or 56 ovens for catering trucks) as well as refrigeration equipment for storage. A second algorithm—which pinpoints the service areas where a high density of orders will likely come from— tells the drivers where to go. And when the orders start coming in, a second employee (or, on a slow day, the driver) pops the par-baked pies into computer-operated electric ovens for the finishing bake. By the time the truck arrives at a customer’s house, the pizza has usually just come out of the oven—at the most, it’s been out for only a few minutes. Think of it as an old-timey ice cream truck, but with hot, fresh pizza instead of a vanilla cone. “Our trucks operate in three modes,” Collins says. “When we have about four orders or less, we’re in primary delivery mode, driving around from customer to customer, baking pizza

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The ovens in Zume’s delivery trucks are computer-operated and finish baking pizzas en route to the customer’s house.

The wonders of technology are no substitute for fresh ingredients provided by Zume’s network of 14 local farmers.

“Everything we do from a tech perspective is in service of giving people the most delicious pizza at a fair price as fast as we possibly can.” —JULIA COLLINS, ZUME PIZZA

on the way. When we get busy, we go into forward deploy- Because Zume doesn’t have a storefront, we pay only ment mode. The truck stops, and smaller delivery vehicles about 1.5% of our revenue in rent,” Collins says. —mostly Fiats and, coming soon, scooters—pick up the pizzas and make very short-run deliveries around the area. FRESH, CLEAN AND LOCAL The third mode is classic food-truck mode, where the So the pizzas are fast, but do they taste good? To launch driver stops somewhere downtown on a Saturday night, Zume, Collins knew she needed to hire “the best pizza opens the window and sells pizza from the truck.” chef in America. And I think I found him in Aaron ButWith Zume’s model of delivery—built around what kus,” she says. Collins calls “predictive and delocalized inventory”— Butkus was the sous-chef at the landmark Brooklyn, pizzas might arrive a little too soon. “The most common New York, pizza shop, Roberta’s, before Collins lured tickets we get at our customer support desk say, ‘How did him cross-country to Silicon Valley. He’s you get to my location so fast? I was still at the grocery the culinary brains behind Zume’s store when you arrived,’” Collins says. “It’s delightfully pizzas, while Collins works with fast, but not because we drive fast—we actually drive very a network of local farmers slowly in these big vehicles. It’s because we’ve predicted to source her ingredients. what pizzas you’re going to order, and we’ve delocalized the “Because we save money inventory so we’ve got the pizza waiting near your house.” on rent and save a little The Zume model brings another advantage to the bit on automation— bottom line. “Here in California, many restaurants pay as much Aaron Butkus dreamed up the Summer Peachza, with grilled peaches, young goat Gouda, mozzarella and a as 10% of their revenue in rent. balsamic drizzle, as a seasonal special last August. 38

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Bianco DiNapoli organic tomatoes, a brand founded by third-generation California canner Rob DiNapoli and Phoenix pizzaiolo Chris Bianco. Using dough made with a yeast starter and a 48-hour fermentation process, Butkus takes these ingredients and creates gourmet specials, like last summer’s Sweet Corn Elote (topped with smoked mozzarella, ricotta, lime zest, roasted corn, fried shallots, orange bell peppers and pickled onions) and the Nachorizo (mozzarella, peppadews, chorizo sausage, pepper Jack, Another Zume seasonal special from last summer, the Sweet Corn Elote featured roasted blue corn tortillas, crema, cilantro, onion corn, smoked mozz, ricotta, lime zest, fried shallots, orange peppers and pickled onions. and pickled jalapeños). The menu itself although we pay our employees well—we have margin boasts 11 pies, including three vegetarian left over. We don’t want to be the most profitable com- selections and one vegan/gluten-free pizza, with no buildpany; we want to be the one with the best product. So we your-own option. Online reviews have been strong—at reinvest our savings in locally sourced ingredients. And press time, the company had a 4-star rating on Yelp and when I say local, I mean I could theoretically wake up in a 4.5 rating on Facebook. the morning, drive around this 100-mile radius and visit all 14 of our farmers in a single day.” BEGINNING OF THE END? Collins sources hormone-free cheeses and antibiotic- But Zume has its detractors, including some who say and nitrate-free pepperoni cured with celery salt. She uses robot-made pizza signals the beginning of the end for the pizza industry as we know it. Is factory-style pizza really artisan pizza? And what happens to the economy when robots take away all of those kitchen jobs? “I think anyone who is the first at something will encounter equal parts excitement and fear,” Collins says. “I want to be available for these conversations. Because Alex and I are at the leading edge of this trend, we’ve decided to set the right standards and values for how to create better jobs through automation, not for how to eliminate jobs through automation.” Zume presently has 86 employees with heartbeats. “All are W-2 employees with health insurance, benefits, the whole megillah,” Collins says. About one-third work in engineering, sales and marketing, while In a made-for-TV meeting of the minds, Silicon Valley star 10% handle customer service and 15% Thomas Middleditch, who plays TV’s quintessential tech work in the kitchen. Drivers (or “pilots,” nerd, poses for a photo with Zume co-founder Alex Garden. in the Zume nomenclature) comprise the 40

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Zume’s model of predictive and delocalized inventory ensures the pizza comes out of the oven shortly before the delivery truck arrives at the customer’s home.

majority of the jobs, and half of the pilots are women, Collins says. Ongoing job training and education help prepare Zume’s kitchen workers for other positions within the company. “Automation can disproportionately affect folks at the lower end of the socioeconomic spectrum,” Collins notes. “And the restaurant industry doesn’t have a good record of taking care of folks. We care a lot about that, so we offer tuition reimbursement and classes so our people can learn coding. We want them to participate in the new technology economy.”

In an interview with Bloomberg last year, Garden, Collins’ partner, noted it will be “a very, very long time before machines reach a point where they can do everything that a person can do—I mean, probably not in my lifetime.” But the rise of the robots appears inevitable. Fortunately, someone still has to design, build and control those robots. “Automation is coming,” Collins says. “There is no way around it. The question is how you, as an owner, can use automation to create better jobs for people, not just bigger profits for your shareholders.” Rick Hynum is PMQ’s editor in chief.

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Who says you can’t reinvent the pizza wheel? Here are seven innovations that may change the future of pizza making - or at least make it a lot more fun! By Rick Hynum

CEASE THE GREASE StitZii Box Liners When it comes to recyclable packaging, grease is not the word. Grease-stained pizza boxes may be rejected as unfit for recycling, but this new liner from StitZii aims to solve the problem and boost business’ green credentials. Placed as a barrier between the box and the pie, the StitZii liner—comprised of three oil-absorbing, multi-ply paper layers and an oil-resistant oleophobic layer—traps and removes excess fats, oil and grease. Once discarded, the liners decompose quickly, leaving near-zero waste in landfills. And if sustainability isn’t enough, the company says its liner can remove up to 27.2 calories, three grams of fat and 15 milligrams of sodium from a single slice of pizza!


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KEEP YOUR HANDS TO YOURSELF The Pizza Tong When it comes to someone pawing a pizza after it comes out of the oven, customers can be, well, touchy. John Giovanni, owner of Giovanni’s Pizza & Pasta in Whitehouse Station, New Jersey, invented The Pizza Tong after fielding a Yelp complaint about an employee handling a baked slice with his bare fingers. It doubles as a spatula and a pair of tongs with a heat-resistant handle. The tong lets you grip the pizza firmly, while the spatula slides smoothly underneath, letting you move the pie or slice without touching it directly or wearing gloves.

REINVENTING THE PIZZA WHEEL Scizza Pizza Scissors Tired of hacking away with your old-fashioned pizza cutter? This fun-to-use tool combines a nylon spatula base with a pair of scissors boasting hardened, extra-long German stainless steel blades. Simply slide the base underneath the pie and start cutting. Scizza’s base won’t scratch your pans or dull on pizza stones and is heat-resistant up to 400°. Amazon reviewers gave this handy-dandy gadget 4.7 out of 5 stars. Available on or

PEELS: THE NEXT GENERATION The RotoPeel Ever tried to teach a new employee how to deftly handle a peel and rotate pies in a superhot oven? Did you hate every minute of it? The RotoPeel shortens the learning curve, thanks to a rotating disk that can be manipulated with a control lever on the handle. With a press of the lever, the disk spins by just a few degrees at a time, allowing you to more easily rotate and reposition pies for the optimal bake. That means a new employee can get the hang of pie cooking pretty quickly. All the RotoPeel needs now is an American distributor; at present, it’s available only in Italy. June/July 2017

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A NEW SPIN ON PIZZA PREP The RotoPizza Table The RotoPizza Table helps your crew prep pies faster and work better as a team, even in cramped spaces. This circular prep table rotates at a preset speed as two or more employees handle assigned tasks for building the pizza—stretching the dough, ladling and spreading sauce, and adding cheese and toppings. Spin-speed controls encourage a steady work pace during rush periods. The table is lightweight and foldable, so you can move it out of your way to make more room in the kitchen or carry it with you on catering jobs.

NO JEDI TRAINING REQUIRED Star Wars Pizza Cutter Who wouldn’t want the power of Darth Vader’s own lightsaber in the kitchen? This officially licensed Star Wars pizza cutter is modeled after Vader’s iconic weapon of choice and even makes lightsaber sound effects as you’re slicing away at the pizza. The cutter itself is battery-powered and made of plastic, but the Force is strong with a stainless-steel blade. Through Amazon Prime, it arrives in just two days, which is the next best thing to hyperdrive. Available on

BIGGER IS BETTER The Giant Pizza Cutter This pizza cutter wins the prize for size. Stretching 29” and tipping the scales at five pounds, it comes with an extended ashwood handle that can be customized with your pizzeria’s logo. Use it as a conversation starter or as a giveaway item for prized employees or favorite customers. And the commercial-grade stainless-steel blade is plenty sharp, offering precision cutting, so it’s functional, too. Rick Hynum is PMQ’s editor in chief.


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Experts detail the ins and outs of yeast: how it works, what type to choose, plus one innovation that may transform dough management as we know it. By Tracy Morin


f flour is the body of the pizza, yeast is the soul,” says Paul Bright, innovation manager at St. Louis-based AB Mauri North America. Who knew humble yeast could be described so poetically? But there are several reasons for its crucial place in dough making—and several different types available, from instant dry yeast (IDY) and active dry yeast (ADY) to lovingly tended mother and starter types. Here, experts answer your most pressing questions on the nature of the yeast.

Q: WHAT EXACTLY DOES YEAST DO? A: You can’t see all the critical things yeast does to help make a great-tasting pizza, but, according to Bright, its workings are paramount: It feeds on the sugars naturally present in flour and, as a by-product of this feeding (fermentation), produces carbon gas, alcohols and organic acids. “The invisible gas produced by the yeast acts to raise or leaven the dough, which leads to the production of a tender pizza crust,” Bright explains. “The alcohols and organic acids produced by the yeast, also invisible to the eye, contribute to the overall desired flavor profile and processing characteristics.” June/July 2017

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It’s ALIVE! Creating a Starter Yeast Paul Bright, innovation manager at St. Louisbased AB Mauri North America, offers tips on creating a starter yeast: Combine equal parts flour and water, then add yeast. Allow the starter to ferment one to three hours before using or refrigerating. Depending on what pizza crust attributes you’re looking for, about 30% of the starter can be used to replace 15% of the total flour used in the pizza formulation, adjusting the dough water to achieve the desired dough consistency. Yeast amount should also be adjusted to the final pizza dough formulation to achieve desired proofing/rise times. Then replenish the starter daily with the same ratio of flour, water and yeast, with additional fermentation after each replenishment of fresh ingredients. Always refrigerate the starter after fermenting to ensure that it does not over-ferment and produce “off” or sour flavors.

Moreover, Bright adds, yeast enables dough handling. “Ever tried to stretch out a dough right after mixing? It’s nearly impossible,” he says. “However, after several hours of fermentation, pizza doughs are much easier to handle, because all of the by-products of yeast fermentation act to mellow or relax the wheat gluten proteins present in the flour.” Hence, yeast fermentation makes it possible for pizza makers to produce consistent, high-quality crusts. Tom “The Dough Doctor” Lehmann, owner of The Dough Doctor Consulting in Manhattan, Kansas, agrees that yeast is a multifunctional wonder, allowing dough to rise, creating greater extensibility, and contributing significantly to flavor due to its enzymes, which break down proteins in the fermentation process. When the dough bakes, the heat further breaks down those proteins and provides flavor to the finished crust. “Yeast forms three primary acids during fermentation—acetic, lactic and propionic—that are major contributors to flavor and aroma,” Lehmann says. “That’s what leads to a sharp or sour taste when dough is fermented too long.” Q: IDY VS. ADY: WHICH TYPE SHOULD I CHOOSE? A: Bright notes that Instant Dry Yeast (IDY) and Active Dry Yeast (ADY) are similar strains that produce the exact same by-products of fermentation—but they’re processed differently at the yeast production plant. So why two different products? “ADY is a larger particle-size granulation and is designed to be rehydrated for 5 to 10 minutes with warm water prior to adding to the other pizza dough ingredients,” Bright says. “ADY will generally produce pizza doughs that are softer and easier to stretch after mixing, so it works well with traditional hand-tossed pizza.”

“IDY [Instant Dry Yeast] is goof-proof and has a one-year shelf life when unopened, so you may save money if you buy it in bulk.” — TO M “ T H E D O U G H D O C TO R ” L E H M A N N 48

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“ADY (Active Dry Yeast) will generally produce pizza doughs that are softer and easier to stretch after mixing, so it works well with traditional handtossed pizza.” — P A U L B R I G H T, A B M A U R I N O RT H A M E R I C A


IDY has a smaller, more porous granulation, designed to be added directly into the dry pizza ingredients prior to adding water. It generally produces doughs that are stronger in gluten development, so they work well for thick, pan-style pizza. However, Bright stresses, both yeast types work well in all pizza varieties; selection boils down to the pizza maker’s preference for yeast handling, desired end product and baking characteristics. Lehmann agrees that IDY, ADY and compressed yeast do not differ when used in correct substitution levels (but, he adds, substitution levels are merely a starting point;


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In the Pipeline Tom “The Dough Doctor” Lehmann, owner of The Dough Doctor Consulting in Manhattan, Kansas, is keeping full details under wraps, but he hints at a new yeast variety on the horizon— one that has the potential for rewriting dough management as we know it. He’s personally working on testing for an unnamed manufacturer, which has created a yeast that ferments normally at room temperature but comes to a full stop upon reaching refrigeration temperature, and he’s found positive preliminary results. “Dough balls have a limited life in the cooler, no more than seven days, but with this new yeast, you can ball it and store it,” he explains. “How long can it go—two weeks, a month? This new innovation could be industry-changing.” And you might not have to wait long for this latest development; Lehmann is hoping to have the details fleshed out by the end of July.

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MYTH BUSTER Tom “The Dough Doctor” Lehmann describes yeast, a single-celled organism, as a bundle of enzymes. “Contrary to popular belief, yeast doesn't multiply in dough; it grows in size,” he says. “Yeast can multiply at a phenomenal rate, but not in dough—the conditions aren't right. They simply mature.”

there are no absolutes, requiring a bit of trial and error). He recommends IDY simply because it’s easier to store and work with, and boasts a longer shelf life. Compressed yeast must be consistently stored at 34° to 40°, with performance dropping off after two weeks, while ADY must be activated in exactly 100° to 105° water before adding to dough. “IDY is goof-proof,” he says, “and has a one-year shelf life when unopened, so you may save money if you buy it in bulk.”

processing, but, if done correctly and carefully, it can contribute to a more flavorful crust.” Lehmann says these labors of “motherly” love work more easily in a small operation; when you’ve got five or six employees making dough, consistency can easily slide. He also sees starters being used in developing countries, where cutting down on yeast purchases helps save on costs. “Some swear by it,” Lehmann concludes. “Others swear at it.” Tracy Morin is PMQ’s senior copy editor.

“Some swear by [starter yeast]. Others swear at it.” — TO M “ T H E D O U G H D O C TO R ” L E H M A N N Q: MOTHER AND STARTER YEASTS: ARE THEY WORTH THE EFFORT? A: Experts agree mother or starter yeasts can yield a fantastic finished product, with enhanced flavor development, but they’re certainly more work. Bright notes that, generally, pizza doughs using a starter will be softer in consistency (depending on the amount of starter added to the dough). “Using starters will introduce greater variability to the day-to-day operation of the pizza process, which may result in inconsistent mixing times, proofing or rise time if the starters are not carefully controlled,” Bright explains. “Controlling the yeast starter’s time of fermentation and temperature is critical to consistent

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Tony Conte of Inferno Pizzeria Napoletana says small plates are easy to change out on a daily basis and create sampling opportunities for large tables.


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Wonders M





Call ’em small plates, tapas, snackables or mini-meals— a selection of petite portions can deliver big benefits for your business. By Tracy Morin


mall plates boast cross-demographic appeal, from baby boomers to millennials. But they also offer significant benefits to pizzeria operators: attracting new customers, inspiring special events, diversifying your catering business, reducing food waste, promoting healthier eating, and creating opportunities for increased sampling. In 2015, the National Restaurant Association reported that 56% of chefs categorized small plates as a hot trend, while 22% called them a perennial favorite. As small plates have swept the nation, they appear to be here to stay, and they’re the perfect—and highly profitable—sidekicks for pizza. 4 REASONS WHY SMALLER IS BETTER Small plates offer a logical add-on, without commitment. Tony Conte, chef/owner of Inferno Pizzeria Napoletana in Gaithersburg, Maryland, hopped on the small plate bandwagon after larger portions of proteins sold with limited success. “The moment we make them into a small plate, we move them,” he says. “People are coming here to eat pizza. An entree throws them off, but a small plate gives them something different in addition to pizza.” Other benefits: They’re easier to jazz up visually, while obtaining unique ingredients (and keeping them pristine) is easier in small qualities.



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They encourage communal dining. Pitfire Pizza, with eight locations in Southern California, offers a menu section called Shared & Smalls for patrons to enjoy while their pizzas cook in the wood-fired oven. “This enhances the guest experience and builds sales for the restaurant,” notes CEO Jeff Goodman. “All of our guests really enjoy dining that way. We’re having great success with some of our newer sharable items, especially the salumi board, featuring prosciutto and meats along with whipped ricotta and homemade flatbread.”


Potential Pitfalls

Smaller portions maximize productivity. A couple of years ago, Jay Gust, owner/executive chef at Pizzeria Rustica in Colorado Springs, Colorado, was losing scads of money on busy nights, having to turn away 40 to 50 people per weekend night. So, in 2015, he opened the attached Enoteca Rustica, an upscale Italian wine bar that serves as a waiting area where customers can grab a nibble with wine, beer or a craft cocktail. The menu at Enoteca is small plate-focused—think wood-roasted olives with spiced candied hazelnuts or pistachio-stuffed dates wrapped in prosciutto. “We do a lot of cross-utilization, so we go through ingredients in timely fashion,” Gust says. “Our whole liquor program tripled, and the small plates have been very well-received. Plus, we can feature different specials up there. It’s like the test market for new menu items.”

Small plates create a more social environment and enhance the dining experience, but developing a high-functioning small-plate program is harder than it sounds, says Greg McNally, principal consultant at Restaurant Profit Technologies in Hermosa Beach, California. “It can be confusing to the American consumer,” notes McNally, who consulted for two small-plate concepts last year. “By the time the server has spent time explaining the menu, the service [starts to feel] inefficient. The restaurant needs more of a selection to satisfy the tasting experience, possibly leading to more items to purchase and hold in inventory; more prep; and more spoilage, waste and mistakes. And it can be hard to keep consistency with so many ingredients. It takes a very skilled operator to pull it off!”


They broaden your customer base. As a restaurant consultant, Nicole Biscardi, director of operations for Allday Industry in New York City, works with famous pizzerias like Brooklyn-based Roberta’s, many of which offer small plates. “They provide options to those with dietary restrictions and may increase the frequency

“We’re having great success with some of our newer sharable items, especially the salumi board, featuring prosciutto and meats along with whipped ricotta and homemade flatbread.”




The Roasted Chicken Meatball dish, served with grilled bread from Superba Food + Bread, appears on the Shared & Smalls menu at Pitfire Pizza.

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Along with a salumi board and a green salad, Pitfire Pizza’s small-plates menu includes a White Bean Soup that comes in two sizes for $4 and $6.

“[Small plates] provide options to those with dietary restrictions and may increase the frequency of customer visits by creating a greater mix, beyond the typical pizzeria staples.” — N I C O L E B I S C A R D I , A L L DAY I N D U S T RY of customer visits by creating a greater mix, beyond the typical pizzeria staples,” she explains. “Small plates can also drive new customers and open up additional revenue streams though special events or theme nights. You can host ‘Sunday suppers’ by simply adding a few pastas, salads and some meatballs to your menu.” SMALL PLATES, BIG BUCKS Small plates may cost more than high-profit pizza, but they allow you to save in other ways. Conte reports he can keep costs low by getting more out of each ingredient. “If you bring in a case of chicken, you can sell half of the bird as a main dish for X amount of dollars,” he says. “Or you can drop the price by a dollar or two, serve the breast only, with vegetables and sauce, then braise the leg as a component in a pasta dish. Utilizing the entire product in different ways doubles or triples profit, stretching it farther to make more money.” Small plates are also a great way to cross-utilize existing ingredients and reduce waste. “A careful assessment of 56

Think Small Little things mean a lot, especially when they’re done right. Nibble on these additional tips for creating a small-plates menu. dd “Because they are small plates, they need to leave a lasting impression. You have to make them memorable.” —Tony Conte, Inferno Pizzeria Napoletana dd “Make small plates quick and easy to prepare. You don’t want something that takes 10 minutes; shoot for 3 to 4.” —Jay Gust, Pizzeria Rustica dd “The Shares & Smalls section takes up prominent real estate on our menu. Our cashiers and servers know to ambassador those items as a shareable first course while they’re waiting for their other food to arrive.” —Jeff Goodman, Pitfire Pizza

existing waste can shape small plate offerings,” Biscardi says. “If arugula is used as a specialty pizza topping, also use it as the base for a salad or as an accoutrement for rice balls. With proper cross-utilization of ingredients, food cost should remain sub-30% and linger more in the 24% to 26% range. And the overall food cost can be balanced and offset by additional revenue growth due to the diversity of the new offerings.”  Want to create a big buzz around your small plates? Biscardi suggests in-store ads, basic signage, menubased communications like inserts or table tents, and well-trained staff members. Gust uses a variety of social media—Instagram, Twitter, Facebook—and lists suggested wine pairings on the Enoteca menu. And Conte hosts tastings with an opinionated server so she can enthusiastically suggest her favorites to customers.

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Pizzeria Rustica opened the small plates-focused Enoteca Rustica in 2015, serving artisanal items like pistachio-stuffed dates wrapped in prosciutto.

THE MENU MIX Small plates can easily cater to diners with special dietary needs, such as vegan, vegetarian or gluten-free—and you can try new approaches on a whim. “Our repeat customers are looking for something new, and small plates are easy to change daily,” Conte says. “We also have an influx of people watching what they eat or who are gluten-free, plus quite a few vegetarians and a few vegans, so we take that all into account when creating the menu.” Conte makes sure he’s not repeating ideas, so customers know they have to act fast if they see something of interest. He also adds nightly specials—or, if he gets a special ingredient, he might prepare it one way on a Friday and switch it up for Saturday. “Small plates fit everybody,” he says. “Larger tables can get a nice sampling of what we do here by ordering one of everything.” Chefs also recommend working seasonally when crafting a small plate menu. Gust works closely with local farmers, sourcing ingredients like heirloom tomatoes. “As things become delicious and plentiful in each season, we tailor our menu to highlight those products, which naturally drives more healthy options,” Goodman adds. Finally, looking at your menu as a whole, ensure you maintain a good balance and clearly label dishes that meet 58

“Our repeat customers are looking for something new, and small plates are easy to change daily. We also have an influx of people watching what they eat or who are gluten-free, plus vegetarians and vegans, so we take all that into account when creating the menu.” — T O N Y C O N T E , I N F E R N O P I Z Z E R I A N A P O L E TA N A

certain dietary needs. “Salads, proteins and other low-carb and/or nondairy options will help provide choices to those who cannot or choose not to eat pizzeria staples,” Biscardi says. “Generally, a good mix of healthful and indulgent small plates is a good approach. And I think it’s important to listen to your customers. They’ll tell you what they want—it’s your job to simply listen!” Tracy Morin is PMQ’s senior copy editor.

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With support from community pizzerias, A Slice of Hope parties take place at nonprofit organizations year-round. The organization kicked off 2017 with its third annual Dancing for Hope fundraiser, spotlighting children from dance companies in New York. Parties benefited nonprofits like Mary’s Place in Minneapolis, Women in Need in New York, and Bea Gaddy’s Women and Children’s Shelter in Baltimore. To sponsor a party, visit or contact Rebecca Ruttle at 937-219-8618 or email


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The Gift of

Pizzeria owners are invited to open their hearts—and their ovens— to the hungry and homeless for A Slice of Hope Week, June 19 to 25. By Rick Hynum | Photos courtesy A Slice of Hope


he New York-based nonprofit A Slice of Hope will once again partner with pizzerias nation-

wide this month to lift spirits and combat hunger during A Slice of Hope Week, June 19 to 25. Here’s everything you need to know about this heartwarming cause—and how you can help out and make a difference in your own community. June/July 2017

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CONFESSIONS OF A HOPE FIEND Born in poverty-stricken Mumbai and raised on the gritty streets of the Bronx, actor Obaid Kadwani, founder of A Slice of Hope, has seen the worst the world has to offer—and has never given up hope. The tall, charismatic Kadwani founded A Slice of Hope with the belief that “nothing feeds the body and energizes the spirit” like pizza, the ultimate sharable food. Since 2007, his organization has worked with pizzerias, including hometown independents and chains, to throw hundreds of pizza parties at homeless shelters, women’s shelters, soup kitchens and food banks around the country. “A kind word, a gentle touch, a caring smile can make a person under stress want to fight on,” Kadwani says. “We create a vehicle to energize one person in one moment on one day.”

To support year-round pizza-party projects at places like New York City Rescue, Paradise Transitional Housing in the Bronx, and St. John’s Bread and Life in Brooklyn, A Slice of Hope founder Obaid Kadwani (top, standing at left) and coordinator Rebecca Ruttle (above, standing at far left, and below, center) are raising funds for A Slice of Hope endowment fund.

HOW TO SPONSOR A PARTY If you’re a pizzeria owner or operator, you can donate free or discounted food to A Slice of Hope parties already being planned in your community (see the list on page 66). If no parties are in the works in your town, you can work with Kadwani’s group to organize your own event at a local shelter or food bank. To volunteer, visit or contact Rebecca Ruttle at or 937-219-8618. 62

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HOST A FUNDRAISER FOR A SLICE OF HOPE In addition to sponsoring parties at local shelters, pizzeria owners can support A Slice of Hope by hosting fundraisers throughout June or any other time of the year. Create your own A Slice of Hope event and donate a portion of the sales to A Slice of Hope or ask customers for donations. All funds will be used to help A Slice of Hope grow and reach more disadvantaged people around the country.


Obaid Kadwani personally attends A Slice of Hope parties in the New York area whenever possible and can often be found serving pizza slices at places like St. John’s Bread and Life. Meanwhile, Pat’s Pizzeria in Dundalk, Maryland, has become one of A Slice of Hope’s most reliable sponsors, bringing a contingent of servers and family members to deliver pizza and entertainment at Bea Gaddy’s Women and Children’s Shelter in Baltimore.


Peter Anastasi, owner of Pat’s Pizzeria in Dundalk, Maryland, geeks out over good deeds. For the third year in a row, he’ll take his team of pizza makers and servers—known as the Yummy Patrol—on a mission to feed and inspire the clients at Bea Gaddy’s Women and Children’s Shelter with A Slice of Hope pizza party. Also joining the party this time will be celebrity athletes with the Baltimore Ravens, Anastasi says. “Our family at Pat’s Pizzeria looks forward to this amazing event every year,” he adds. “We love the smiles and the excitement our pizza brings to the kids. The best part is seeing how the community comes together to make a huge difference in these families’ lives. You can really feel the love in the air.”

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CHOICE is what’s on tap

Customers are looking for fresh beverage choices. Serve red and white wine, beer, cocktails – you name it, each at the perfect temperature from the Beverage Station. On Tap variety just became simple.



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PARTIES IN NEED OF PIZZA These community shelters will host Parties of Hope in June 2017 and still need pizzeria sponsors. Contact Rebecca Ruttle at A Slice of Hope to participate! June 19 New York City Rescue Mission, New York, NY Portland Rescue Mission, Portland, OR St. Lucy's Shelter, Jersey City, NJ 1960 Hope Center, Houston, TX June 20 Goodwill Rescue Mission, Newark, NJ Haven of Grace, St. Louis, MO Detroit Rescue Mission's Genesis II Facility for Women & Children, Detroit, MI Room in the Inn, Nashville, TN Paradise Transitional Housing, Bronx, NY June 21 Life Center of Eastern Delaware, Upper Darby, PA The Women's Shelter, Columbia, SC Star of Hope Transitional Living Center, Houston, TX Love Kitchen, New York, NY St. John's Bread and Life, Brooklyn, NY Malta House, Norwalk, CT Denver Rescue Mission, Denver, CO

New York pizzeria Wahizza sponsored an event at the Women in Need shelter last fall and also donated $30,000 in supplies to the nonprofit. A Slice of Hope facilitated transportation of the supplies, a project that brought together people of all faiths and ethnic backgrounds, Obaid Kadwani notes, including Hispanics, AfricanAmericans, Indians, Christians, Jews, Muslims and Buddhists.

June 22 St. James Social Services, Newark, NJ Door of Hope Rescue Mission, Chicago, IL June 24 Calvary Downtown Outreach, Las Vegas, NV Little Rock Compassion Center, Little Rock, AR June 26 Eva's Village, Patterson, NJ June 27 Market Street Mission, Morristown, NJ June 30 Mary's Place, Minneapolis, MN Dates to be Determined Umom Family Shelter, Phoenix, AZ Orlando Union Rescue Mission, Orlando, FL Word on the Street Homeless Ministries, Orlando, FL Boys Town Central Florida, Oviedo, FL St. Francis House, Boston, MA 66

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for PMQ Acrobats! Congratulations to Tusheng Huang,

2017 WINNER in

Individual Freestyle Acrobatics PMQ’s US Pizza Team Coach and 2016 gold medal winner Jamie Culliton congratulates PMQ China’s acrobatic competitor Tusheng Huang for keeping the Gold medal in the PMQ family.

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The next stage of restaurant evolution is happening right now—and the definition of “dining out” increasingly depends on whom you ask. By Christopher Muller


hat is a restaurant? In today’s omnichannel foodservice system, what exactly does it mean to say something is a “restaurant meal”? Does it mean a full, formal dining experience with a chefprepared, customized dish, presented by a waiter to a guest at a table with a white tablecloth? Or can it be a handmade burrito delivered straight to your doorstep by a kid on a bicycle working for a third-party service? Ultimately, the question comes down to determining the two main components of a restaurant: food and service. For the food, the questions are: How fresh is it? What form does it come in? And how close to immediately edible is the preparation of each meal? For the service, the main question is: How much supplier-labor intensity is required, versus how much consumer-labor intensity is necessary?


THE EVOLUTION OF FORM AND FUNCTION Decades ago, the restaurant experience was divided into just two categories: full-service (or “white tablecloth”) and limited-service (or “counter service”) restaurants. Both were built on the requirement that food was personally served by someone to the consumer, typically with a structured menu format, inside a simple square meter of physical space. The diner was expected to have a working knowledge of this system: how the food is handcrafted in the kitchen by a trained chef or a skilled short-order cook; the nature of the logical flow of the courses as they were presented; and how to order and pay (including how to properly leave a tip). For the vast majority of customers, this was something done only on special occasions or when dining away from home, and could be intimidating to master.

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Fast-food was the first major disrupter in the restaurant industry, with companies like McDonald’s rising up in the 1950s to give consumers more control and speedier service. Next came themed restaurants like Hard Rock Cafe, which took the formality out of fine dining, and, more recently, fast-casual chains like Blaze Pizza combine the features of quick-service restaurants and traditional cafeteria service.

In the mid-1950s came a new upstart: the fast-food or quick-service restaurant (QSR), which, by being systemsbased and not chef-driven, created a new approach to how consumers viewed the dining experience. In a disruption of tradition, both the composition and order of the meal was controlled by the consumer, not the supplier. “If I want to eat my fries before my burger, who cares?” the consumer might say. The same went for the concept of self-service: “No waiter, no tipping—I’ll gladly clear my own table!” Much of the food was prepared in an offsite facility and assembled to order or batch-cooked by semiskilled kitchen workers. Once the drive-through window came into play, the need to even get out of your car for a meal disappeared, raising the question, “Is my front seat a restaurant?” Anyone could use this system at any time during the day.

While QSRs were not originally considered “real” restaurants, dining out became an easy and everyday option. During the 1990s, the market saw the explosion of the casual theme restaurant, which took all of the formality out of fine dining, including the white tablecloth, and significantly sped up the dining process. Table service was still integral to the experience, but with less personal connection to the server, as food was often delivered by a runner directly from the kitchen. Standardized meal choices were assembled on-site by slightly more skilled journeymen, led by a kitchen manager instead of a chef, who used a mass customization process to match the individual desires of the customer. THE RISE OF FAST CASUAL In the last decade, the fast-casual restaurant came to the June/July 2017

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Thanks to online ordering, customers no longer have to speak to another human being to place a food order.

Is a smartphone or tablet a modern-day vending machine? Are Grub Hub and UberEats just waiters expanding the last square meter of personal restuarant service? attention of the consumer public. This new hybrid is a mix of the self-service model from fast food and the consumer selection options presented by a traditional cafeteria system. Table service is replaced by a modified multiphase counter service, with customers being given more customizable options, whether by a barista or a burrito maker. This customization is made possible with the return of an on-site short-order cook who assembles to-order food, which has the appearance of being handcrafted but is prepared in a batch style and often brought in from an off-site commissary. This brings us up to the present day, where we are witnessing an explosion of segments and dining choices. Today, we see a marketplace of narrow segments (casual elegant, food trucks, grab-and-go, build-your-own, gastropub, convenience store, market hall, delivery) and other fine-grained niches that defy simple categorization. For example, Panera Bread is a leader in the fast-casual segment while filling the role of the top retail bakery/ café offering. But it also leads in the technology of smartphone-based, customized takeout. The top of the food chain for fine dining is a celebrity chef-driven stratospheric offering, such as Keller’s French Laundry, or a standardized, national prime-aged steakhouse chain like Del Frisco. 70

For the dining public, what exactly does “casual elegant” mean, except there are no tablecloths or chefs, but there are wine lists and expensive cocktails (and the waitstaff wear logos on their shirts)? What is the difference, really, if I buy a packaged turkey sandwich at Pret a Manger, 7-Eleven or Whole Foods? WHERE ARE WE HEADING? So the answer to the question, “What is a restaurant?” can really only be answered with, “It depends.” What does it depend on? Mainly how the dining public continues to redefine how, when, why, where and what a meal actually is. Is a smartphone or tablet a modern-day vending machine? Is a communal table in a market hall a dining room? Is a “sous vide” pouch heated by a chef in a twostar restaurant a freshly prepared dinner? Is chef David Chang’s Ando really a restaurant or just a conceptual kitchen? Are GrubHub, Just Eat, Deliveroo, UberEats and Amazon Prime just waiters expanding the last square meter of personal restaurant service? The answer to all of those questions is probably yes. When someone wants to eat, it might be better to ask, “What isn’t a restaurant?” Christopher Muller is Professor of the Practice of Hospitality Administration at Boston University. This article originally appeared in Boston Hospitality Review.

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DAN UCCELLO Highest individual American score ALI HAIDER Highest individual Indian score

Congratulations U.S. Pizza Team! TO THE

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Mid-America Restaurant Expo 2017 From technologies and equipment to sweets, meats and veggies, PMQ staffers share their favorite discoveries from this year’s event. BAKER’S QUALITY PIZZA CRUSTS The buzz word of the moment is “organic.” If you want to easily upgrade your menu with an organic pizza option, look to Baker’s Quality Pizza Crusts’ new organic dough balls. They can remain frozen for up to 90 days and thawed for two days. The organic dough ball gives you the flexibility of creating a pizza crust or other menu options like calzones, breadsticks and garlic knots. With Baker’s Quality, you can add some diversity to your menu without adding any hassle. 800-846-6153,


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NATURA WATER Drinks are a scarcity at a food trade show, and most are sugar-laden or some trendy concoction. So I was pleasantly surprised to stumble upon Natura Water and their triple-filtered water system. This high-tech water purification system dispenses chilled sparkling, still and ambient water. Their purification process removes sediments, chlorine and pollutants, leaving a pure and crisp taste every time. Imagine offering consistently great-tasting water to your customers! 877-721-8553,

LLOYD PANS You know Lloyd Pans as an industry icon for quality baking pans and pizza disks. They are always looking for innovative solutions Co-Publisher to help out pizzeria owners. With portion control and nutrition labeling being hot topics, Lloyd Pans created a multiblade rocker knife called the Equalizer. It’s designed to ensure that every customer is completely satisfied and nutritional goals are met. So if control is what you need in your kitchen, this cutter is for you. 800-748-6251,

REBS MARKETING The days of just running phone book, TV or radio ads are gone. That’s why I liked Rebs Marketing. They allow you to engage your customers across all media, platforms and devices. Omnichannel direct marketing lets you deliver your message in multiple ways: mail, email, digital ads, social media and videos, all delivered on phones, tablets and computers as well as directly into the physical mailbox. Rebs Marketing can handle the whole process from start to finish., 800-320-7327

MICHAEL’S FINER MEATS & SEAFOODS Here was a booth that was in danger of running out of samples. I couldn’t keep my hands off of their Account specialty cheeses and cured meats. Representative Their range of products stretches from olive blends and hard, cured Italian meats to duck breast, corned beef and pastrami. Tell them you read about them in PMQ! 614-527-4900 (Michael’s Finer Meats & Seafoods, Columbus), 513-7215503 (Chefs’ Warehouse Midwest, Cincinnati),,



BROOKLYN CANNOLI Cannoli and Italian desserts are the perfect ending to a great Italian meal, but let’s face it: You’re a pizza maker, not a pastry chef. Brooklyn Cannoli solves this problem by providing about 40 different restaurant-style desserts, including Tiramisu, Cannoli Cream and Cannoli Shells, Italian Cheesecake, and a full line of Classic American cakes precut for your convenience. They also offer private labeling. 732-525-2201, June/July 2017

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Anna ZEMEK Account Representative

TIGER MUSHROOM FARMS Just a quick visit to their website will show you what first drew me into their booth, but the flavorful mushrooms are what kept bringing me back throughout the show. This family-run mushroom farm has the most adorable nine-year-old spokesperson—he’s truly the leader of this family business. (Just watch his Steve Harvey Show appearance!) Mushrooms are often touted as the second most popular pizza topping. Shouldn’t you be offering a mushroom worthy of that honor? 614-861-5232,

BUZZTIME Given a choice for restaurants, my kids either choose one with tabletop gaming or the infinite-choice drink machine (notice food doesn’t even come into consideration). So I was excited to see BuzzTime at the show. BuzzTime has really upped its game and added tableside payment and menu-marketing options to its tablet game and trivia game lineup. This is a win-win for family-oriented pizzerias. If you haven’t checked them out lately, go see what all the buzz is about. 888-570-3140,

ORDERS2.ME Have you bitten the bullet and added online ordering yet? How about Facebook ordering? You know you need to do it, so why not now? Let the friendly folks at help set you up with their easy, all-inclusive ordering system for less than three dollars per day. It even works with most POS systems. In no time, you can start reaping the rewards of increased sales from Facebook and online ordering. 800-881-1622,


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PRODUCT SPOTLIGHT How to Reduce Food-Spend The Orderly App helps independent restaurants and chains implement better processes for managing invoices, inventory and food-spend. This easy-to-use app provides paperless invoicing, automated accounting, painless inventory and food-spending dashboards that save time and money. Customers report cutting their inventory time by 50%, eliminating 100% of data entry, and reducing quarterly food-spend by thousands of dollars. 404-480-4394,

Let Grande do the Slicing If you slice your cheese in-house, you could be slicing into your pro�its. The costs of additional labor to slice the cheese and clean the slicer, along with losses from unusable pieces and inconsistent slices, can really add up. Grande’s new Sliced Mozzarella and Sliced Provolone provide the quality, �lavor and consistency you expect from Grande Cheeses. 800.847.2633,

Slice Brings Pizza Ordering To Facebook Slice has partnered with Facebook in the social network’s newest feature, which integrates food ordering and delivery directly into Facebook Pages. Pizzerias in Slice’s network will now have the ability to add a “Start Order” button on their Facebook page, giving their customers the ability to place orders without leaving Facebook. 844-880-2346,

From the Old World For more than 30 years, MaMa LaRosa has been manufacturing delicious old-world pizza dough for the foodservice industry. MaMa LaRosa pioneered the frozen, individually wrapped dough ball, which seals in quality and freshness and makes the dough ball easy to handle. Just thaw and use. There’s no special equipment to buy and no waste, as all dough balls are made to �it any size needed. 734-946-7878,

A Better Way to Weigh Yamato’s AW-WPS Wireless Platform scale is perfect for portion control in preparation of pizza and other foods. The large 14” x 14” stainless-steel platform is removable, allowing easy cleanup. With the wireless feature, you can mount the display in the most convenient position using the included wall-mounting bracket. And the touch-free tare keeps food preparation swift and sanitary. 262-236-0000,

Turning Up the Heat Infratech Slimline heaters offer streamlined comfort with seamless style. They have modern styling, a narrow pro�ile and low clearance requirements, providing energy-ef�icient warmth while disappearing into your décor. Your customers will enjoy year-round comfort on your patio/deck or in your outdoor room without heaters that take up space or distract from the view. 800-4219455, June/July 2017

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

Bergamo, Italy The Beauty of Black Venus Black Venus is an aromatic rice that’s so enchanting, it was named after the goddess of love. Its natural ebony hue derives from a high concentration of fibers, minerals and antioxidants, making it a widely acclaimed supergrain. Italmill, a leading Italian flour company on the global market, has released its own mixture of traditional wheat flour mixed with Black Venus rice under the brand name Nostrano Riso Venere. Italmill says the new product is 100% Italian and grown without any chemicals along the river Po. “The beautiful color and scent of the rice flour has a novel appeal to customers while also creating a dough that is very healthy and contains less gluten,” says Oxana Bokta, a technical assistant at Italmill.

Paris, France Pizza Toast Look what’s popping up in Europe: The Italian company La Pizza +1 has just released Tostami, an Italian brand that brings ready-made focaccia with premelted cheese on top to toasters everywhere. This innovative pizza-toast product was spotted at the Parizza pizza show in Paris earlier this year. Now the people of France can enjoy warm pizza without even preheating their oven. Tostami is available in French and Italian grocery stores and gas stations.


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Stockholm, Sweden Turning Old Dough Into Fresh Compost The Green Box from Agrenco is a new machine designed to reduce the amount of restaurant waste going into landfills. At the end of each night, any remaining food in the restaurant can be tossed into the Green Box with a mix of 15% cardboard. About 12 to 14 hours later, the Green Box churns out fresh and sterile compost, which can be sold at the store, given away to customers as a marketing freebie or used in home gardens. The Green Box requires no additional materials to produce the compost, other than the regular cardboard from boxes found in any professional kitchen. An Agrenco rep also verified you could even add old pizza dough into the Green Box, as long as you add enough cardboard to the mix.

Vologda, Russia Oh, Pretty Woman! How do you advertise a Bavarian-style pizza without a hearty helping of cleavage? That’s the question nine-store pizza chain Pizza Factory (ПиццаФабрика), located in Vologda, surely pondered while developing a new print ad for PMQ Russia. While alcohol and cigarette ads are strictly forbidden in Russia, no one, it seems, has a problem with sexual imagery. While the ad shocked my American sensibilities (while giving me a good chuckle), Elena Shirokova, PMQ Russia’s editor-in-chief, was “very surprised” to hear this ad probably wouldn’t fly in the U.S. edition. “We [celebrate] the sexuality of women,” Shirokova says, “and we presume it is normal for a woman to be sexy and attractive for a man. We advocate femininity and the natural beauty of women in advertising.”

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This symbiotic relationship with hotels is KEY


he average hotel guest checks in between 4 and 7 pm; they’re tired, hungry and don’t know where to eat. Sure, a chain restaurant is always safe, but if they could discover a local pizzeria, available via speed dial on their hotel phone right at check-in, they may be inclined to choose your store over the competition. “The demographic we target with hotel room key advertising is highly susceptible to taking action. We don’t print on key sleeves, only keys themselves, the very thing these out-of-town guests will keep with them and look at several times each day during their trip,” says Kevin Coughlin, Projects Manager at Global Media Group (GMG).

How does it work? Global Media Group manages the relationship between your store and a hotel in your area that agrees to use hotel keys exclusively printed with your promotional material and distribute them to the tens of thousands of guests they see each year. After assessing the number of keys needed based on hotel capacity, GMG proposes a one-time fee to cover a 12-month period, which gives exclusive advertising to the pizzeria and unlimited keys to the hotel. Coughlin explains, “Calculating ROI is easy because there are no additional fees. If a hotel


runs out of keys before the end of 12 months, we print more and supply them directly to the hotel at no additional cost to the pizzeria, shipping included.”

Ideal for independents The high level of customer service makes Global Media Group unique in their field and ideal for the independent. GMG guarantees that the keys they produce hold up to the hotel’s brand standards and use the proper type of MAG strip, which varies among hotels. GMG follows up with the hotel for you to ensure the program is running efficiently and reports back to you. In addition, GMG offers a number of services at no additional charge, including full custom graphic design of your hotel key, programming your store’s number into the hotel’s speed dial (when available) and negotiating your menu’s presence at each hotel. “Over 80% of our advertisers with Global Media Group renew every year with us because the program works! It speaks for itself,” says Coughlin. With 14 years and counting in the hotel key business, Global Media Group is confident you will see a return on your investment. Contact them at 800-380-0668 or visit

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Ditch the norm and never miss an order again


ne of the most commonly ignored parts of a pizza operator’s business are the basic communication services—specifically, telephone and Internet service. Yet for any carryout/delivery-based business, these together carry virtually all orders to the store. How often do we hear, “I HATE my phones” or “My Internet goes out all the time, and I miss web orders and cannot run credit cards”? Plus, of course, there’s the issue of busy signals. A busy signal is like locking your door in the middle of the day. The solution? PizzaCloud has a two-part service: First—the IP phone service. The base package includes up to six phones, a fax and/or EFAX connection and 10 phone lines. Yes, 10 lines is more than you need, but that is the point: In the busiest hour of the busiest day of the year, no one will get busy signals. The second service is the high-speed 4G/LTE cellular data backup. They install an additional router with a built-in cellular data modem. When your Internet service goes down, the backup kicks in and keeps the phones, web order flow and credit card processing all working. Without this, any VoIP service is risky. Other features of the phone system include start-of-call upsell messages, such as, “Thanks for calling Bob’s Pizza. Add

some cheesy breadsticks today!”; on-hold music/messages; call recording; auto answering (If not answered in a few rings, the system can pick up instead of a “Please hold— thankyouforcallingpleasehold—sorry about that, where were we?” message; detailed reports on time to answer, lost calls etc.; and special services and reports for multi-location operators, including centralized call centers. PizzaCloud works to ensure you get the maximum benefit from the system. Their support team will talk through your needs and set everything up for you. Most customers who use the start-of-call messages to promote add-on items see a $350 to $750 increase in revenue just on those items. The folks at PizzaCloud answer their phones 24 hours a day, 365 days a year (and they really do answer—you don’t have to rely on a voicemail box and hope someone calls you back). And PizzaCloud does not charge for tech support or moves/adds/changes. They will even search for good numbers for your new locations and hold them for up to a year at no charge! PizzaCloud’s base package is just $155.00 per month plus hardware (and it can be leased to eliminate upfront cost). Call 866-511-5521, visit or email jscully@ for more information.

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tuesday june 27 2017 join fellow industry insiders for a special one day “selling more pizza” conference. Listen. learn. earn.

Renaissance Golf Club

377 Kenoza St, Haverhill, MA

morning session

afternoon session



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

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

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

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

• DINNER BUFFET – Join us immediately following the golf outing for a bite to eat, your favorite libation, good conversation and networking. Top three teams and the winners of the Slice of Hope Raffle will be announced.


SPONSORED BY Together, we can fight to end the cycle of homelessness and hopelessness! Join Us!

5/23/17 2:50 PM



y 7 7

y l e e. n. Now available, from the creator of the






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


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

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PLANETARY MIXERS ARE DESTROYING YOUR PIZZA DOUGH! You’re not making cakes and pastries, you’re making pizza. So why aren’t you using a spiral mixer designed for pizza? Mixing dough is not as abusive in a spiral mixer. Simply due to the mixing action itself, spiral mixers tend to be more durable and last longer.

Model ABSFBM-50

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Phone Website


AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . 219-472-7272 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 American Baking Systems . . . . . . . . . . . . . . . . . . . 319-373-5006 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Bellissimo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Conte Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-211-6607 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Detecto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-641-2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Edge Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-480-EDGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Escalon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Fontanini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-MEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Front Cover Galbani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-206-9945 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Global Marketing Group . . . . . . . . . . . . . . . . . . . . . 866-912-3539 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-8-GRANDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Harbortouch POS . . . . . . . . . . . . . . . . . . . . . . . . . . 866-286-8744 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Infrared Dynamics . . . . . . . . . . . . . . . . . . . . . . . . . . 888-317-5255 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 La Nova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 716-881-3366 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover LFI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-882-0551 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Liguria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 515-332-4121 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Lloyd Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 MailShark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-457-4275 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 MicroMatic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-327-4159 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Microworks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-787-2068 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Middleby Marshall . . . . . . . . . . . . . . . . . . . . . . . . . . 877-34-OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 PCI Pizza Cono . . . . . . . . . . . . . . . . . . . . . . . . . . . . 732-707-9009 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 PDQ POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-968-6430 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Peerless Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-548-4514 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Perfect Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-5343 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Pizza Cloud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-511-5521 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Pizza Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-289-6836 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cover Tip Polly-O . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Back Cover Portable Charging Solutions . . . . . . . . . . . . . . . . . 888-868-9131 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Precision Mixers . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-764-9377 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Rebs Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-320-7327 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Robot Coupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-1646 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Saputo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-3373 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Slice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 844-880-2346 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Somerset Industries . . . . . . . . . . . . . . . . . . . . . . . . 978-667-3355 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5 Stitzii . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 818-StitZii . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 XLT Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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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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.



Be Inspired. Be Creative. Be Original.

Red, White, and Blue Pizza with Nutella®

Fried Pizza Dough with Nutella®

Breakfast Pizza with Nutella®

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

Now Offering Gelato & Tiramisu Cups

908-241-9191 *

Drive delivery profit with visual dispatch: 1-888-400-9185


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

Make it count

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DeIorio Foods




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. • 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

When Dough Matters!


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





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



Premium Flours Make Gluten-Free Tasty & Easy!


Tel: 310-366-7612 E-mail: Web:

Get the latest and greatest in pizza news, recipes, videos, marketing strategies and technologies at! June/July 2017

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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

Call Brian @




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 -

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

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

Heat your Restaurant with SUNPAK® Outdoor Patio Heaters


Wall or ceiling mounted, nothing on the floor Natural Gas or Propane Models Made in the U.S.A.




888.317.5255 D E L I C I O U S ™ WHOLES



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 • •

Scan for Demo

Premium Flours Make Gluten-Free Tasty & Easy!


Tel: 310-366-7612 E-mail: Web:

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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


PIZZAROOMKEYS.COM • 866-912-3539 INSURANCE PIZZAPRO .............................................................Low cost pizza delivery insurance program Contact Julie Evans (717)


Ovens Mixers Prep Tables Walk-ins Parts Smallwares


June/July 2017

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

800/824-1646 MAGNETS


Reach More Hungry Customers with an Occupant List • Saturate neighborhoods with your message • Personalize for more effective campaigns • Save on postage

robotcoupe-PizzaPackage-35x2.indd 1

3/26/17 12:50 PM It’s better than Every Door Direct Mail – and we’ll throw in free mailing software!

Get a Free Quote Now 1-800-MELISSA





Stimulate their Taste Buds in their Inbox @ @@ @ Sell more pizzas by combining email with your direct mail efforts. We’ll help @ you target specific areas with email addresses by ZIP. And, we’ll even send out your pizza promos to local customers.


Get Started Now



PMQ Quarter Resource Guide PRESS.pdf


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.

@ 1 1-800-MELISSA


2:48 PM

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!

Holdsbowl! art 80-qundles a Ha . bag 50 lb our! of fl • 1-877-R-MIXERS

Heavy Duty MIXeRS RS

2-Year Warranty

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

Globe Food Equipment Co. |


PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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The Original Variable Speed Mixer

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

Grow Your Business with the power of online ordering More Orders. Starting Now. or (844) 880-2346



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



Doing It The American Way! TAKE YOUR IMAGE TO THE NEXT LEVEL 7” to 36” Custom Boxes and Odd Sizes Available


Rectangular Flat Bread Boxes Available


1000+ Restaurants Extensively Developed Fast. Secure. Easy.

$99 Monthly 0% Commission  Go Mobile Today!

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


718 676 7554 June/July 2017

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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 Tel. 800-258-6358 Fax. 603-893-1249


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

Traps and removes excess fats, oils, calories, carbohydrates, and sodium from pizza and other cooked foods!

Deliver your next pizza with Stitzii in the box!

visit or call 818 - StitZii HEALTHIER FOOD through HEALTHIER PACKAGING ™


WOOD FIRED OVENS 888.239.0575


June/July 2017

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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......................... ................................................................. 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 ................................................




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

• Pizza Preparation and Delivery Products •

National Marketing, Inc. 800-994-4664


Fax: 734-266-2121

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




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

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


ALWAYS WITH YOU. Come talk with us on these platforms!


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888-915-8369 No Money Up Front On All Mailings Mail & Pay Weekly!

Menus This coupon is only valid at the Hanover location.


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

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

(917) 633-2432

Postcards Dine-In • Carry Out • Delivery


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

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

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

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

Roast Beef & Cheese *Au Jus add 0.40

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

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

Served with Apple Sauce, Cookie & Drink

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

Buy One Large Pizza Get One


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

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

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


(Dine in or carryout only)


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

Poppa’s PIZZA SHOP 917-633-2432

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

(917) 633-2432

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

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

Wing Deal

buffet bunDle


Wings 50¢

Large 1 Topping Pizza, and a Large Soda

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

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

tHree Pizza Deal


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

Poppa’s PIZZA SHOP 917-633-2432

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

Add Extra Bacon 1.50 • Add Extra Meat 2.00

Italian Salami & Cheese

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

free MeDiuM Pizza

free large Pizza

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

Two Buffets $ Two Fountain Drinks


(Dine in or carryout only)

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

Half Price

Drinks in Drive-Thru

1/2 Price

4138 Hanover Street New York, NY 10038

*Roast Beef, add Au Jus 0.40

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

Poppa’s PIZZA SHOP 917-633-2432

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

Chocolate, Strawberry or Vanilla


4138 Hanover Street

(917) 633-2432

Beer on Tap

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

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

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

Bottle Beer

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

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

• Wireless Connection Between Scale Base and Indicator • Stainless Steel Platform for Easy Clean-ups • Powered by Off-the-Shelf AA Batteries (not included)

4138 Hanover Street New York, NY 10038


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

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

(917) 633-2432


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

4138 Hanover Street New York, NY 10038


Poppa’s PIZZA SHOP 917-633-2432 Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code:6

Double Deal

Pizza Deal

Any Large Pizza

©2015 Mail Shark® 1-888-457-4275


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

This coupon is only valid at the Hanover location.

Poppa’s PIZZA SHOP 917-633-2432

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

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


2 Large Pizzas (Dine in or carryout only)



buffet Deal

Buffet and Drink (Limit Five per COupon)



(Dine in or carryout only)

Poppa’s PIZZA SHOP 917-633-2432

Poppa’s PIZZA SHOP 917-633-2432

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

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

Poppa’s PIZZA SHOP 917-633-2432 Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 9


Example 3.indd 2

8/18/15 11:28 AM

Original New York Style Pizza Order Online »


4138 Hanover Street

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

Scratch-Off Postcards

Peel-A-Box Postcards

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

4138 Hanover Street New York, NY 10038

917-633-2432 Original New York Style Pizza 2216

©2014 Mail Shark® 1-888-457-4275

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

Order Online »

“The Best Pizza in New York!”


Folded Magnets




Buy One Large Pizza

Buy One Medium Pizza

Get One FREE

Get One FREE

(Dine in or carryout only)

(Dine in or carryout only)



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

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



3 Large One Topping Pizzas $

Wings 50 ¢


(Dine in or carryout only)



(Delivery or carryout) 917-633-2432

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

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



2 Buffets & 2 Fountain Drinks $

Drinks in Drive-Thru

5138 Hanover Street New York, NY 10038


©2014 Mail Shark® 1-888-457-4275

5138 Hanover Street New York, NY 10038



(800) 641-2008





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

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



Any Large Pizza $

2 Large Pizzas $

(Dine in or carryout only)

(Delivery or carryout)





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

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

Birthday Mailers

New Movers

Happy Birthday, John!

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

1142 Victoria Court Fort Kent, ME 04743




Your Favorite Neighborhood Italian Cuisine!

Door Hangers

Box Toppers Gourmet Pizzas 9” Small 4-Cut 8.99

12” Medium 8-Cut 12.99

14” Large 10-Cut 15.99


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

Meat SupreMe




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


From Our Den to Your Den

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

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

ALL dEALS inCLUdE FriES or SALAd & FoUnTAin drinK

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


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


Bacon DouBle cHeeSeBurger

dinE in or CArrYoUT

MonDaY-FRIDaY | 10 aM - 2 pM

Add 5 Breadsticks And A 2-Liter To Any order

$5.00 CodE: CL

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

MIX & MATCH 2 or More Medium Pizzas Any Toppings

$7.99 EACH CodE: Mo

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

©2016 Mail Shark®




BreaD StickS

Home of the Big Daddy Pizza Special


Large 3-Topping Pizza




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

From Our Den to Your Den

Large 1-Topping Pizza and 8 wings


CodE: KY


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

From Our Den to Your Den

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

Pizza Hut Socal DH B 08 16.indd 1

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Pizza & Sticks

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



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

From Our Den to Your Den

Double Deal

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


8/18/16 8:21 AM


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


One coupon per order. Dine in only. Prices and participation may vary. Cash value 1/20¢.© 2016 Pizza Hut, LLC

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

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

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

BarBecue cHicken

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

cHicken rancHer

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

Steak rancHer

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

Bread Sides

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

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

16” X-Large 12-Cut 18.99


Buffalo cHicken

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

Pizza hut

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

Pizza Hut Socal DH B 08 16.indd 2


Punxsutawney 814-618-5653

207 N. Hampton Ave

©2016 Mail Shark®

Foxs Pizza Punxsy 2SBT 02 16.indd 1

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

cHeeSY BreaDStickS


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

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

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

Served with Fries

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

cHooSe Your flaVor:

BoneleSS cHicken


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

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



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

From Our Den to Your Den


3/2/16 10:09 AM

Foxs Pizza Punxsy 2SBT 02 16.indd 2

3/2/16 10:09 AM June/July 2017

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see more at

(631) 226-6688



with a real passion for fresh-packed product

Since 1915, the Neil Jones Food Company has been producing premium quality tomato and custom blend sauces. A family owned and operated corporation, we only pack from the freshest and finest vine-ripened California tomatoes. So whether you prefer classic #10 cans or new shelf-stable pouches, you will always get the very best in fresh packed tomato products from Neil Jones Food. | 800.291.3862


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• Wireless Connection Between Scale Base and Indicator • Stainless Steel Platform for Easy Clean-ups • Powered by Off-the-Shelf AA Batteries (not included)

(800) 641-2008 Commercial weighing scales for restaurants, catering, delis, and other retail markets. 262-236-0000





TELEPHONE EQUIPMENT/SUPPLIES/SERVICE Specializing in voice and data communications service, repair, installation, sequencers and on-hold messaging.


June/July 2017

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Antonio’s Real Italian Pizza (Clockwise from top left) Fred LoSchiavo poses in front of the second Antonio’s location; workers man the make line; founders Tony and Grace LoSchiavo enjoy a break; the second generation takes over; Antonio’s serves slices at its mall location in the ’70s.


n 1967, Tony LoSchiavo, a beer truck driver looking for a better life, mortgaged his home and opened Antonio’s, one of the first pizzerias in Parma, Ohio. After he gave out free pizzas on his first day, the modest shop quickly took off. “He was a hard worker and grew the business to the number of locations for which he had children, four,” recounts Vincent LoSchiavo, grandson of Tony and current co-owner with father Fred and brother Anthony. “He grew a wonderful brand and reputation of quality, then started to transition the business to his children.” Tony’s sons, Fred, Tony and Joe, ran the business from the late ’90s to 2002, after which the younger Tony moved to Florida and sold his two locations to Fred, Vincent and Anthony (Joe still owns and operates the Parma location). The father-son team crafted a vision and mission

Drew Carey’s favorite pizzeria, a family-owned Northeast Ohio institution, celebrates 50 years in business thanks to a culture of inspiration that keeps the thrive alive. By Tracy Morin

statement—delivering “an exceptional restaurant experience by building an organization where people are inspired to better their lives,” Vincent says. “We knew we had something special. But to grow, we had to build an organization where people were inspired.” That dream soon became reality. Today, the trio operates 13 locations, with another on the way this summer, and expects to rake in $20 million this year. Vincent’s son, Tyler, leads the fourth generation, operating a Brunswick location—and, like the original innovator, they still give out free pizzas to the community when a new Antonio’s opens. Community involvement and print also help spread the word—including its own magazine showcasing customers, employees and product, which will print again this year to celebrate the 50-year milestone. And Antonio’s has enjoyed



nationwide attention as Drew Carey’s favorite pizzeria, featured in his TV show and book, and catering his first The Price Is Right wrap party. Last year, another media frenzy followed a World Series bet with Chicago-based Lou Malnati’s pizzeria; Facebook videos detailing the wacky pizza wager scored more than 1 million views. But Vincent’s greatest pride is his team, nearly 500 strong. The company retains staff for decades by treating them like family—even offering stepby-step training videos on the make line for employee refreshers. “Being family-owned allows us to uphold our quality standards,” he explains. “We’re Northeast Ohio’s No. 1 pizza team, and I’m proud to be a part of it. You gotta be willing to work hard in this business, but it doesn’t seem like work when you have a passion and love for pizza.”








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You’re passionate. Which means you’ve got standards when it comes to your ingredients. And cheese is no exception—it’s a big deal. We get it. Cheese is a big deal to us too. We’ve built our history of award winning cheeses by using real New York dairy and traditional Italian methods. It has to be delicious, and it has to deliver taste, texture and performance because we know you can’t have it any other way. And neither can we. For more information about Polly-O, please visit


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Profile for PMQ Pizza Magazine

PMQ Pizza Magazine June/July 2017  

PMQ Pizza Magazine June/July 2017