PMQ Pizza Magazine August 2017

THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

COME Sail Away!

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Hip but wholesome marketing and tropical flavors keep Pizza Pi VI afloat in the Virgin Islands

the PAGE 34

Caputo offers authentic Italian artisan cheeses to add delicious distinction to any menu.

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PLUS: Building the World’s Longest Pizza

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PMQ PIZZA MAGAZINE | August 2017 | Volume 21, Issue 6

THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

COME Sail Away!

Hip but wholesome marketing and tropical flavors keep Pizza Pi VI afloat in the Virgin Islands PAGE 34

PLUS: The Pizza Industry’s Business Monthly | PMQ.com

Building the World’s Longest Pizza PAGE 46

Burrata: The Dream Cheese PAGE 56

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Featured Video at PMQ.com THE PIZZA KITCHEN: THE VENTLESS REVOLUTION PMQ test chef Brian Hernandez met with Bess Wightman of Autofry at the NRA Show last spring and learned about the unique features of the MTI-10X fryer. “With these machines,” Wightman says, “you can really just plug them in and start counting the profits.” Watch the video interview and demo at PMQ.com/autofry to learn more.

Exclusively On PMQ.com

Is Black Pizza Really Good for You?

Feast Your Eyes On This!

Activated charcoal lends Instagram-worthy flair to pizzas, pastas and other menu items. But do claims about its health benefits hold up? Read what scientists have to say about this trendy food additive at PMQ.com/ charcoalpizza.

Villa Italian Kitchen made waves with a beachin’ promotion just in time for swimsuit season. Available to order only on July 5 (National Bikini Day), the edible Pizza-Kini spawned a virtual PR tsunami on the web. Read about it at PMQ.com/pizzakini.

Food Truck With a Mission

8 Steps to Crafting a Better Crust

Restaurateurs Brad Nagy and Angelo Viscoso created Little Box Pizza in Stamford, Connecticut, for a purpose that transcends profit. Find out how they’re using pizza franchising to turn lives around and boost entrepreneurship at PMQ.com/littleboxpizza.

If you’re looking to formulate a new pizza crust, the task can appear daunting. Fortunately, pizza veteran John Correll can show you how to design the crust of your dreams. Follow his methodical, eight-step process at PMQ.com/bettercrust.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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PMQ PIZZA MAGAZIN E | August Volume 2017 | 21, Issue 6

Contents

D'S AUTH

THE WORL

esome Hip but whol tropical marketing andPizza Pi VI flavors keep Virgin Islands afloat in the PAGE 34

PLUS: World’s Building the Longest Pizza

’s Busines Industry

PAGE 46

s Monthly

Rocking the Boat

The Pizza m | PMQ.co

LIZ BARRETT

46

PMQ.COM PIZZA |

COME Sail y!

Awa

ON THE COVER

34

ORITY ON

Burrata: se The Dream Chee PAGE 56

Tara and Sasha Bouis have carved out their own little slice of paradise at Pizza Pi VI, a wildly popular, family-friendly “floating food truck” in the U.S. Virgin Islands. By Rick Hynum

FEATURES

46

The World’s Longest Pizza In a feat of perseverance and camaraderie, nearly 100 pizzaioli came together in Fontana, California, to build a pizza that went down in history. By Liz Barrett

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The Dream Cheese Burrata gets its name from the Italian word for butter and, just like its namesake, seems to make everything better.

By Tracy Morin

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The Celiac Solution Many pizzeria operators still have a lot to learn about gluten-free safety. We asked experts to share tips for creating a better dining experience for customers with celiac disease. By Liz Barrett

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60

Beverage Boosters: Kids Edition From mocktail menus to low-sugar alternatives, here are six ways to craft a kid-friendly beverage program that boosts your profitability. By Tracy Morin

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Taste of the Best After a strong performance at the World Pizza Championship in Italy, members of the U.S. Pizza Team share some of their best competition recipes with our readers.

MOR TRACY IN

56 DANIEL PEREA

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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MOR TRACY IN

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DEPARTMENTS

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In Lehmann’s Terms: An Alternative to Cross-Stacking Dough Boxes If you struggle to fit crossstacking and down-stacking into your busy schedule, Tom “The Dough Doctor” Lehmann suggests another approach.

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New York’s Finest: Chicken Marsala

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Bruno Abate, owner of Tocco in Chicago, is on a mission from God: to teach marketable job skills to inmates at Cook County Jail and change their lives for the better.

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A new pizzeria owner does solid weekend business but wants to build up his slower weeknights. Think Tankers discuss the pros and cons of adding a delivery option.

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IN EVERY ISSUE

Think Tank: Is Now the Right Time to Start Offering Delivery?

The Art of Marketing Encourage families to dine in at your restaurant by marketing to their older relatives. Plus, it may be time to create a take-home pizza kit for your brand’s fans.

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6

Online at PMQ.com

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From the Editor

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From the Inbox

SPONSORED CONTENT

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Moneymakers

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Product Spotlight

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93

The Pizza Exchange

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

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Recipe of the Month: Premium Mozzarella Arancini Once your customers have tried this cheesy, deep-fried delight from Saputo, they’ll keep coming back for more.

This classic entrée is probably the best-known application for Marsala wine—and you can make it in no time at all.

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What’s Your Story?

Recipe for Change

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Pizza Without Borders: This Basement in Pakistan Delivers Authentic New YorkStyle Pizza Inspired by a whirlwind trip to New York, Omar Qadir launched Famous O’s in his parents’ basement in Karachi. Five years later, he’s ready to expand.

106 Pizza Hall of Fame: Arni’s

This chain’s first large-scale ad, a billboard that said, “Meet You at Arni’s,” became more than a slogan—it’s a way of life for pizza lovers in Indiana.

Idea Zone: Use the Power of Print to Drive Traffic to Your Store Using Mspark’s shared direct mailing program, one pizza shop increased its sales by 59% after a single mailing and gained 150 new customers.

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SmartMarket: Pizzeria Operators Turn Heads With Signature Menu Items Offering countless diverse types of cheese from around the world, Caputo is an expert in formulating the perfect cheese blend for any application.

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FROM THE EDITOR

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

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

Don’t Give Up On Your Dream

F

or about nine months out of the year, I feel blessed to live where I live, in this laid-back, cultured little college town in the South.

Then January blows in, and my mood sours; by February, existential dread has seized me in its cold, clammy paws, attempting to pin me down on my bed every cloudy morning. Come March, my moods swing along with the erratic weather patterns. The winters here are admittedly shorter and milder than many PMQ readers experience, but, to me, they drag on and on, like death by ants.

Every winter, I think back to my early days in journalism, when I kept coming across ads for a reporter job at a weekly newspaper in the Virgin Islands and my mind would drift off into sun-soaked fantasy. I envisioned snapping photos at the boat races on balmy February afternoons or padding around in sandals on my way to a school board meeting. But the reveries always gave way to reality and the near-certainty that I’d end up living under a tarpaulin on some wrecked kayak, stealing mangoes for my lunch, with the salary I’d make at a weekly newspaper. And all the pretty local island girls would just snicker at me behind my back.

I never took the chance. I don’t regret that, but I’m not exactly proud of my chicken-hearted decision either. I admire people with adventurous spirits, like Tara and Sasha Bouis, the founders of Pizza Pi VI, this month’s cover subject (“Rocking the Boat,” page 34). Anyone who starts a restaurant takes a big risk, of course, but Tara, a former Indiana schoolteacher, and Sasha, an ex-Wall Street hotshot, really rolled the dice when they packed up and moved to the U.S. Virgin Islands. And when they left the charter boat biz to start a new pizza shop, they took an even crazier risk by housing it on a boat in the middle of the Caribbean Sea. Their story is an inspiring one, proving that, with strong culinary skills, adept marketing, hard work and a lot of moxie, you can build a thriving business that suits your personality, even if you’re a beach bum at heart, like me. Wintertime notwithstanding, I’m a bit too complacent and lazy to make such a move myself now, but I hope you will read the Bouises’ story and realize you’re never stuck with what you’ve got and where you are. If you can dream it, you can do it.

VOLUME 21, ISSUE 6 AUGUST 2017 PUBLISHER

Steve Green, sg@pmq.com ext. 123 CO-PUBLISHER

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

Rick Hynum, rick@pmq.com ext. 130 EDITOR AT LARGE

Liz Barrett, liz@pmq.com SENIOR COPY EDITOR

Tracy Morin, tracy@pmq.com INTERNATIONAL CORRESPONDENT

Missy Green, missy@pmq.com ART DIRECTOR

Eric Summers, eric@pmq.com ext. 134 CREATIVE DIRECTOR

Sarah Beth Wiley, sarahbeth@pmq.com ext. 135 SENIOR MEDIA PRODUCER

Daniel Lee Perea, dperea@pmq.com ext. 139 IT DIRECTOR

Aaron Harris, aaron@pmq.com ext. 133 VIDEO EDITOR

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

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

Shawn Brown, shawn@pmq.com CIRCULATION MANAGER

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

Brian Hernandez, brian@pmq.com ext. 129

ADVERTISING SALES DIRECTOR

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

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

Tom Boyles, tom@pmq.com ext. 122 SALES ASSISTANT

Brandy Pinion, brandy@pmq.com ext. 127

PMQ INTERNATIONAL PMQ CHINA

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

Tom Boyles, tom@pmqaustralia.com PMQ RUSSIA

Vladimir Davydov, vladimir@pmq.com

PMQ PIZZA MAGAZINE | August 2017 | Volume 21, Issue 6

Rick Hynum Editor-in-Chief PMQ Pizza Magazine

THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

COME Sail Away!

Hip but wholesome marketing and tropical flavors keep Pizza Pi VI afloat in the Virgin Islands PAGE 34

PLUS: The Pizza Industry’s Business Monthly | PMQ.com

Building the World’s Longest Pizza PAGE 46

Burrata: The Dream Cheese PAGE 56

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ON THE COVER: Tara Bouis and her daughter, Fiona, enjoy a quiet moment in the sun on Pizza Pi VI, a floating food truck in the Virgin Islands and the highest-rated restaurant in St. Thomas, according to TripAdvisor.

PMQ PIZZA MAGAZINE

605 Edison St. • Oxford, MS 38655 662.234.5481 • 662.234.0665 Fax PMQ Pizza Magazine (ISSN #1937-5263) is published 10 times per year.

Cost of U.S. subscription is $25 per year. International $35. Periodical postage pricing paid at Oxford, MS. Additional mailing offices at Bolingbrook, IL. Postmaster: Send address changes to: PMQ Pizza Magazine, PO Box 2015, Langhorne, PA 19047.

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

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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DeChera Trollinger Shift Leader

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: tysonfoodservice.com/promotions

editorsnote_August17.indd 13

©2017 Tyson Foods, Inc.

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FROM THE INBOX

MAKING LEFTOVER PIZZA TASTE BETTER I’m writing to tell you about a new pizza pan I invented. It’s called the Slice Is Right (sliceisrightpizza.com), and it makes leftover pizza taste as if it was fresh out of the pizza oven. Long story short, reheating slices in my toaster oven ruined the crust. I made what would be my first Slice Is Right prototype last summer out of gutter mesh and roof flashing. It was ugly, but it worked! I am really proud of the final design.

The super-perforated pan’s edge extends around and over the slice’s crust, shielding and protecting it from over-baking.

My background is actually in information technology, not pizza. After graduating from West Point in 2004, I was a signal officer for eight years and currently work in the IT department of a healthcare company. I doubt combat tours in Iraq and Afghanistan and a master’s degree in telecommunications did much to prepare me to solve my leftover pizza problem. Perhaps eating a lot of pizza helped! I’ve been working on this in my spare time for over a year and have finally begun manufacturing. I hope to see the Slice Is Right become a “must-have” for pizza consumers and a “must-sell” for pizza operators. Funnily, I now find myself buying extra pizza to make sure there are leftovers!

Charles Garrison Katy, TX What a unique product, Charles! We love to support new pizza entrepreneurs like yourself. We wish you the best of luck in this endeavor and hope you’ll keep us informed about your progress.

FIND US ON SOCIAL MEDIA: 14

(Left to right) Obaid Kadwani and Rebecca Ruttle of A Slice of Hope pose with PMQ publisher Steve Green and Ed Noe of Colony Foods at the New England Pizza Conference.

THANKS FOR INSPIRING HOPE We’d like to thank everyone involved for making A Slice of Hope the charity for the New England Pizza Conference 2017, held in Boston in June. A special thanks goes to everyone at Colony Foods for making us feel so welcome, for doing your best to increase awareness of and donations to A Slice of Hope, for all the amazing raffle prizes, and for all of the coordination that went into this awesome effort. Together, we raised $1,740 for A Slice of Hope!

Obaid Kadwani Founder, A Slice of Hope New York, NY

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Gibson grew up a business, James zz pi e th to in ng tti decent Before ge d struggled to find an e tim l jai ed rv d Angelo in the gang life, se urs Brad Nagy an te ra au st re to ks work. Now, than a, a food truck e for Little Box Pizz se hi nc fra t rs fi e th Viscoso, he’s rving individuals ion—to help put dese iss m l cia so a th wi siness concept the path to small bu on s nd ou gr ck ba d important from disadvantage x helps address an Bo tle Lit w ho rn ownership. To lea oxpizza. y at pmq.com/littleb or st e th ad re , ge social challen

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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©2017 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries, or used under license.

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IN LEHMANN’S TERMS

An Alternative to CrossStacking Dough Boxes CAMBRO

Q

Why do I need to cross-stack boxes of dough balls in the cooler? Coming back later to down-stack the boxes is a real pain.

A

Cross-stacking the dough boxes allows the dough balls to cool down at a consistent, uniform rate. If the dough boxes are not cross-stacked, the heat in the dough will allow moisture trapped in the box to condense on the colder box surfaces, where it will drip onto the dough. These water-spotted dough balls can exhibit sticky handling properties and a strong tendency to bubble during baking. Even worse, if the dough balls don’t cool down uniformly, the amount of fermentation the dough receives during the next 24 to 72 hours (or more) will strongly depend on the finished dough temperature; a difference of only two degrees can have a significant impact on dough quality and performance. The length of time the dough boxes remain cross-stacked is also important, as any variation can result in changes in dough performance, especially after several days of storage in the cooler.

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 PMQ.com/dough.

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If cross-stacking creates scheduling problems, storing dough balls in plastic bags might be the solution you’re looking for. By Tom Lehmann If you have difficulty fitting the cross-stack and downstack times into your schedule, there’s another option.

Lightly oil the dough balls and place them in individual plastic bags immediately after balling; the open end of the bag should be twisted into a ponytail and tucked under the dough ball. Now the dough, placed on a metal sheet pan or into a conventional dough box, can go straight into the cooler without any additional covering. If you use dough boxes, simply cross-stack them and go home.

When you return the next morning, you can down-stack them for long-term storage.

This alternative method works well because the bag is pulled firmly around the dough ball for full contact; the bag offers little insulation, so the dough cools at a predictable rate. The bag also prevents the dough balls from drying out during a longer-than-normal cross-stack period. But note that it’s important to tuck the twisted ponytail under the dough ball; this allows for some expansion of the dough ball without bursting the bag. For those of you with reach-in coolers, this is also the best way to manage your dough balls, as cross-stacking is impossible, and offset stacking is only marginally effective.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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NEW YORK’S FINEST

Chicken Marsala Break out the Marsala wine for this classic ItalianAmerican dish that’s ready in no time at all.

H

ello, my readers! Today I’m going to teach you how to prepare a simple but classic dish, Chicken Marsala.

It’s quite delicious, and you can make it in no time at all. Marsala wine is one of the key ingredients; it’s a rich Sicilian wine that’s fortified with brandy and frequently used in Italian cooking. Chicken Marsala is probably the best-known application for this very tasty wine and can be found on many menus in Italian-American restaurants, but my version is much better! You can eat Chicken Marsala just as it is, or you can serve it with your favorite vegetables, pasta or rice. I hope you will try this recipe and enjoy it, down to the last bite! Mangia!

Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience.

He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.

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INGREDIENTS: ½ c. all-purpose flour 1 tsp. salt 1 tsp. pepper 1 tsp. dried oregano 8 skinless, boneless chicken breast halves 8 tbsp. butter 8 tbsp. olive oil 2 c. fresh mushrooms, sliced 1 c. Marsala wine 6 tbsp. chicken stock Fresh parsley to garnish DIRECTIONS: In a shallow dish, mix together the flour, salt, pepper and oregano. Lightly dredge the chicken pieces in the mixture, shaking off any excess. In a large skillet, melt the butter and olive oil over medium heat. Place the chicken breasts in the pan and brown them lightly on both sides. Add the mushrooms, Marsala wine and chicken stock. Cover the skillet and simmer for about 10 minutes, until the chicken is juicy and no longer pink. Garnish with parsley and enjoy!

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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THE THINK TANK

Is Now the Right Time to Start Offering Delivery?

A Think Tank user ponders the pros and cons of adding a delivery component to his already busy new pizzeria.

L

uke: We’re a six-week-old local pizza shop doing solid weekend business (about 150-plus pizzas), but I want to expand the business on quieter midweek nights by adding delivery. But I’m terrified because we’re so busy dealing with our usual rushhour pickup orders on the weekend; I don’t want to make it more complicated and have to increase labor for the same number of pizza orders. We have one oven and have about three people making pizzas. I would love to hear your thoughts on how I can start offering delivery and gain new customers without causing my existing carryout customers to switch to delivery. d9phoenix: Starting delivery will incur a fairly large expense, and it will take time for it to start paying for itself. But if you do it right, your ticket average should be higher than carryouts. You need to determine if the extra initial costs will be worth it in the long run and make sure you can afford it in the short run. However, from what you’ve said about your setup, you should not try to do delivery, in my opinion. It sounds like you are already pretty much at maximum capacity during your busy periods.

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Luca Veltri: I wish I did NOT deliver. Unfortunately, it’s about 20% of my business. But finding drivers sucks.

There are communication problems with customers (i.e., they literally don’t know their own address). The food doesn’t taste the same [when it’s delivered]. Your insurance goes up, and if you get coverage, you can be sued for your drivers’ accidents. Not having delivery would be like winning the lottery for me. If you don’t need it, why offer it? If you were struggling without offering delivery, it would be a different story. jerseydevil1977: Try using one of the third-party companies, like UberEats or DoorDash. Amazon is even getting in on it. (We somehow ended up on DoorDash and get one or two orders daily through them, and we didn’t even sign up with them.) Moving to third-party delivery wouldn’t shake out too well for us—I suspect delivery usually makes up about 40% to 50% of our orders. So I’d rather not see these third-party companies taking all the deliveries around here, since that would make for disgruntled employees and higher labor costs for me.

Get answers to your most perplexing problems and swap tips and ideas with the experts in PMQ’s Think Tank, the pizza industry’s oldest and most popular online forum. Register for free at thinktank.pmq.com. (Member posts have been edited here for clarity.)

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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MONEYMAKERS

Baby On Board: Hawthorne’s “Inducer” Pizza Really Delivers

Babies just wanna be born when expectant mothers eat a slice of the Buffalo Wing Pizza at Hawthorne’s New York Pizza & Bar in Charlotte, North Carolina. The spicy pie, made with chicken and a Scientists say there’s no evidence certain foods can induce labor, but medium-heat buffalo sauce, has been dubbed “The many new moms swear the Buffalo Wing Pizza at Hawthorne’s New York Pizza & Bar helped hustle their babies out of the womb.

Inducer” because some pregnant women claim they went into labor shortly after eating it. Word of the pie’s alleged powers spread after the CharlotteFive website reported three women had delivered their babies within just a few hours of eating the pizza. Since then, moms-to-be have flocked to the pizzeria, and many have reported success, according to Hawthorne’s Facebook page. One Charlotte doctor even sent a patient to the pizzeria with a prescription that read, “Please dispense 1 whole pizza—spicy buffalo to induce labor,” and Good Morning America interviewed owners Michael Adams and John Adams and new mom Ashley Fleming with her baby boy, Riker.

Quick Tip #1 Get the Pictures Instagram allows users to share up to 10 photos or videos in a single post, both for ads and organic content. Start taking advantage of this gallery feature to highlight your most delicious-looking pizzas as well as visits by favorite customers and popular servers, chefs and other staff members.

A Raw Deal for Vegetarians

U.K. pizza chain Franco Manca, with 35-plus stores in England, cooked up a raw deal for National Vegetarian Week in May. Customers were invited to trade in their raw vegetables for free vegetarian pizzas, with the produce donated to People’s Fridge Brixton, a local cold-storage food bank. The unique promo scored priceless coverage in publications and websites like Mirror Online and Business Insider. It also shone the spotlight on Franco Manca’s newest all-veggie pie, arrayed with courgettes, basil, mozzarella, buffalo ricotta and wild caper berries.

The U.K. pizza chain Franco Manca, which earned national publicity for its veggies-for-pizza promo earlier this summer, recently opened a new location in Bournemouth.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Bellissimo Pasta is exclusively available through Authorized Bellissimo Distributors

DELIVERING AUTHENTIC ITALIAN 800-813-2974 • bellissimofoods.com

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MONEYMAKERS

Dewey’s Employees Just Dew It

Crew members at Dewey’s Pizza must have one heck of a todew list. Dewey’s employees in Missouri and Ohio give back to their communities through Dewmore, a nonprofit collaborative supporting various hometown causes. Dewey’s “Take a Class Through Dewey’s Pizza Dewmore initiative, employees act as the chain’s goodwill ambassadors, raising funds for local Behind the Glass” pizza making classes are charities through pizza classes and taking part in community big moneymakers, with the Miamisburg, cleanup and beautification events.

Ohio, DewCrew last month raising $2,500 for the Cystic Fibrosis Foundation, while the Hanley Hills, Missouri, store presented a check for $2,800 to the Animal Protective Association of Missouri. In other cities, the Cincinnati DewCrew helped landscape the city’s Geier Esplanade park and the community garden at the Cincinnati Zoo. And a St. Louis store dispatched a dozen staffers to walk and play with the animals at the Stray Rescue of St. Louis animal shelter.

Quick Tip #2 Don’t Let Your Wine Menu Go Stale Wine lovers like to try new varieties, so keep your wine menu fresh and interesting. It’s always good to keep a mix of whites and reds, suggests consultant John Juergens of Vin-Test in Oxford, Mississippi, but red wines, which pair well with tomato-based sauces, are your best bet.

She Fights Like a Girl— and Wins

Raven Guidry has been grappling with the same problem for years: trying to earn acceptance in the male-dominated world of wrestling. Fortunately, the recent Acadiana High School graduate has a secret weapon: the support of hometown pizzeria Dean-O’s Pizza in Lafayette, Louisiana. For the second straight year, Dean-O’s used its civic-minded Spirit Night promo to raise funds to send Guidry, a 2015 All-American wrestler, to compete in the sport’s national tournament. This year’s promotion, which raised $350, also drew UFC star Dustin Poirier, who signed autographs at a Dean-O’s location in Bertrand, Louisiana.

Dean-O’s has helped raise money to send high school wrestler Raven Guidry to national competitions two years in a row. Guidry will wrestle for Oklahoma City University in the fall and is only the second female wrestler in Louisiana history to earn a college scholarship.

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THE ART OF MARKETING

Quick Promo Tip: Celebrating an anniversary? Participating in a local event? Create a press release and email it to all of your local press, along with high-resolution photos. This one tactic has the potential to create a large promotional ripple.

Everyone has heard of the promo “Kids eat free with the purchase of an adult meal.” Your pizzeria could stand out with something different like, “Seniors eat free with the purchase of a pizza.” Burger King Brazil recently ran a King Senior promo, which bundled two Whopper combos together for guests who brought a senior with them to the restaurant. The promotion was designed to encourage families to eat out with their older relatives more often.

Invite Seniors to Eat Free Offer a Take-Home Pizza Kit

There are more than 150 meal kit companies in the United States, but when a consumer wants to make a great pizza at home, most would rather turn to their neighborhood pizzeria for the dough, sauce and toppings they’ve grown to love.

Whether they’re showing off their cooking skills for family, friends or a first date, a pizza kit from your pizzeria can help them make an impression. Pizzerias offering this service include Graffiato in Richmond, Virginia; Katie’s Pizza & Pasta Osteria in St. Louis; and L’Amico in New York City.

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Looking for more marketing ideas and insights? PMQ has you covered! By Liz Barrett

Tips&Tricks Borrow This Idea: Guest Chef Pizzas

At Roots Handmade Pizza in Chicago, which specializes in Quad Cities-style pizza, local chefs from the surrounding area are invited to create signature pizzas for the restaurant. According to co-owner Scott Weiner, working with local chefs reinforces the fact that the pizzeria is tied into the local community.

“There are Chef Series pizzas that are mainstays, and then every year, about two months before National Pizza Month, we reach out to local chefs and put together a massive Chef Series month,” says Weiner. “During National Pizza Month, the mainstays are available, and we introduce four or five more that are special for that month. At the end, some of the new pizzas will move on to the permanent menu.”

“One of the strongest things you can do is to have another restaurant talking about your restaurant.”

— S C OT T W E I N E R , RO OT S H A N D M A D E P I Z Z A

The marketing potential of this unique promotion is not lost on Weiner.

“We do a lot of social media with video and pictures,” says Weiner. “We also give the chefs gift certificates [to give away] and invite the chef ’s team in for a pizza party. One of the strongest things you can do is to have another restaurant talking about your restaurant.

“There are so many options in Chicago, it’s just nice to have someone do something outside of what they normally do,” Weiner adds. “It makes [their restaurants] exciting again.” In addition to bringing local chefs together, the promotion has raised close to $30,000 for various local charities over the years.

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Pizza is just one way that Bruno Abate is showing Cook County Jail inmates that it’s possible to choose a new life path.

RECIPE FOR CHANGE | COOK COUNTY, ILLINOIS Responding to a sign from above, Bruno Abate, owner of Tocco in Chicago, is helping detainees in Cook County Jail find a new path with pizza. By Liz Barrett

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tatistics show the majority of Cook County Jail’s inmates end up behind bars again within three years of their release. But a unique program led by Bruno Abate, owner of Tocco in Chicago, has brought usable job skills and a renewed sense of hope to hundreds of inmates who are ready to break the cycle.

With high-quality ingredients from Italy and his own unflagging faith and optimism, Abate aims to change the lives of those whom society tends to forget. His efforts, inspired by what he considers a sign from above, recently landed him on 60 Minutes, but Abate found a little time to talk to PMQ, too.

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PMQ: WHAT INSPIRED THE RECIPE FOR CHANGE PROGRAM? Abate: One morning, around 3 a.m., my TV suddenly came on. I didn’t turn it on. A documentary about the American prisons was showing. I watched for a while, and suddenly I had this feeling like I needed to do something to make things better. I got up, and I wrote furiously for hours about what I needed to do. When I woke up again in the morning, I found 10 pages that told me what to do. It’s like God called me and gave me the map.

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t t PMQ: HOW DID YOU WORK WITH THE JAIL TO CREATE RECIPE FOR CHANGE? ARE THESE TYPES OF PROGRAMS WELCOME IN THAT ENVIRONMENT? Abate: Cook County is a jail, not a prison. Most of the people there are pretrial and haven’t been convicted of anything, and they’re not mentally ill. I began working with the Juvenile Detention Center seven years ago in St. Charles. After about a year and a half, the program closed down. Then I thought I needed to go to Cook County, but I didn’t know anything about jail. A friend came in my restaurant, Tocco, and I told him that I needed to talk to someone at Cook County Jail. Turns out my friend is the brother of Cook County Sheriff Tom Dart. Within a few weeks of meeting Dart, I started my program again in the Boot Camp at Cook County Jail. After another year and a half, the Boot Camp closed down, and I moved to the basement kitchen in Division 11, where I’ve been for almost four years.

PMQ: HOW DOES THE PROGRAM WORK? Abate: My program is a 12-week cycle with a curriculum that teaches culinary skills, nutrition and sanitation skills for food servers. We teach cooking, but that’s the smallest part. We teach how to change your life, how to be a better dad for your children, how to get a job, manage your money, and all kinds of things that can make you a better, more responsible person. We want these men to return to society as changed, productive people who do not cause trouble and come back to jail. After the 12-week program, the guys earn their food sanitation license from the state of Illinois and begin an internship in the pizza kitchen.

If the detainees behave badly, they are not allowed to purchase pizza with their commissary accounts.

Abate interviews each inmate who’s interested in the program to see if he really has it in his heart to change.

PMQ: TELL US MORE ABOUT THE PIZZA KITCHEN. Abate: We have a beautiful pizza oven that was purchased with funds that were donated to Recipe for Change. We make everything from scratch. We sell pizzas made by detainees to the detainees housed in Division 11. The detainees use their own money (commissary accounts) to buy the pizza. Selling pizzas is good for a few reasons.

Our students get real experience in high-volume food preparation, which is something you can’t teach without experiencing it. If the other detainees behave badly, they cannot buy pizza. It’s an incentive to behave better if you want a pizza.

We give everyone the opportunity to eat something healthier than what’s served regularly, and it doesn’t cost the taxpayers a penny. We actually save the taxpayers money, because the inmates pay for their own pizza. The money we raise selling pizza helps to fund the Recipe for Change program so we can keep changing lives, and it also goes to the Inmate Welfare Fund, which helps pay for other programs that are working to change lives and make a difference. Our program and others are focused on returning to society good citizens who made a mistake but are now different. We are reducing recidivism! We found a way to have inmates help themselves without costing the taxpayers any money. I think that’s a pretty good thing.

Got a story to tell our readers?

What makes your pizzeria different? Email Rick at editor@pmq.com and brag about yourself!

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Future Outlook Several inmates have gone on to work with Abate at Tocco in Chicago, and Recipe for Change is hoping to establish a community-based facility where released graduates can more easily transition into society.

Recipe for Change is a nonprofit organization that is made possible thanks to the generosity of individual donors. To find out more, or to make a donation, visit recipeforchangeproject.org.

PMQ: IS THERE A SCREENING PROCESS FOR INMATES WHO WANT TO PARTICIPATE? Abate: There is a big process. We have only nonviolent offenders. Cook County has criteria for who may and may not participate. Officer Bunch, a correctional officer assigned to the Recipe for Change program, picks guys she thinks will fit well into the program. Then I interview them to see if they really have it in their heart to change. If I like them, we submit them to the director for approval to come to the program.

PMQ: WHAT KEEPS YOU GOING WITH THE PROGRAM? Abate: God! He gave me a responsibility to make a difference and save some lives—not only the detainees’ lives, but the lives of their children, by breaking the cycle.

PMQ: HOW DO YOU FEEL THE PROGRAM HAS HELPED THE INMATES? Abate: It gives them hope and a different perspective on life. We return dignity and self-esteem to them. This will make them better people when they return to the outside.

PMQ: HOW HAS THE PROGRAM HELPED YOU PERSONALLY? Abate: I won the lottery by becoming closer to God. I do His work and help people who need me. What more can I ask for?

Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of American History.

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RECIPE MONTH

of the Premium Mozzarella Arancini INGREDIENTS: 2 c. roasted red peppers ¼ c. heavy cream ½ tsp. smoked paprika 1 garlic clove 1 tsp. crushed red pepper flakes 2 c. panko breadcrumbs, divided 4 c. risotto, cooked and cooled ¼ c. Parmesan cheese, finely grated 2 tbsp. dried basil 2 ea. eggs, beaten 12 mozzarella cubes, ¾ oz. each Vegetable oil, for frying

Sponsored by Saputo

DIRECTIONS: In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic clove and crushed red pepper to create your spicy dipping sauce. Blend until smooth. Refrigerate until needed. In a medium bowl, mix ½ cup of the panko breadcrumbs, risotto, Parmesan cheese, basil and eggs. Mix well.

Place the remaining breadcrumbs into a wide shallow bowl.

Scoop about 2 tablespoons of risotto into the palm of your hand and flatten it to about ½” thick. Place one mozzarella cube in the center and gently wrap the risotto around the cheese. Roll the risotto ball in the breadcrumbs. Repeat with remaining bocconcini until all of the risotto mixture is used, making around 24 arancini. Place in a single layer on sheet pans and refrigerate for at least 15 minutes.

While arancini are refrigerating, prepare the fryer and heat oil to 350°F. Remove arancini from the refrigerator and fry 5 or 6 at a time, depending on fryer capacity. Fry for about 5 minutes until golden brown, turning constantly to achieve even browning.

Heat spicy roasted red pepper sauce before serving and use as a dipping sauce.

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A Family Tradition

Legendary Cheesemaking • Optimum Flavor • Unparalleled Consistency

Saputo Cheese USA Inc., Lincolnshire, Illinois 60069 • (800) 824 -3373 • saputousafoodservice.com ©2016 Saputo Cheese USA Inc. All rights reserved. Saputo® is a registered trademark used by Saputo Cheese USA Inc.

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Living the Dream: Tara and Sasha Bouis talk about the origins of Pizza Pi in a charming behind-the-scenes video at PMQ.com.

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Fleeing the the Virgin I rat race, Tara and

By Rick Hy slands and learned Sasha Bouis set sa num | Ph i otos courtea thing or two aboutl for a pizza paradise sy whereth k ecoconutsgeeping a pizzeria aflin oat. row.com

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iving in paradise is harder than you think—if you’re paying for it with pizza. For Tara Bouis,

co-owner and head chef of Pizza Pi VI, it means 10-hour workdays, toiling in a cramped, hot little kitchen with the oven running full blast, slipping and sliding over slick, wet floors, and plating handcrafted New York-style pies by the dozens for choosy customers with high expectations.

Then, again, it’s mid-February in the U.S. Virgin Islands, a balmy breeze is wafting across the little Caribbean cove, and Tara is sporting a bikini. Things could be worse.

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Tara Bouis, co-owner of the Pizza Pi VI pizza boat, notes that anchoring fees are cheaper than rent for a brick-and-mortar building in pricy St. Thomas, thus boosting their bottom line.

“Food trucks were taking off, so we thought, why not do a food truck on the water?”

— TA R A B O U I S , P I Z Z A P I V I

After three years in business, Tara and her husband/ business partner, Sasha, know a thing or two about keeping a pizzeria afloat. Anchored in Christmas Cove, Pizza Pi VI rocks and bobs in the waves off Charlotte Amalie in St. Thomas. Housed in a refurbished 37’ sailboat, it’s a wildly popular “floating food truck” for the water sports set that’s also the highest-rated restaurant in St. Thomas, according to TripAdvisor.

It began as a humble effort, Tara recalls—just a young expat couple from the mainland, living on a boat and baking pies to pay the bills. But their skills, as it turned out, exceeded their modest ambitions. “We originally planned to live this leisurely lifestyle,” she says. “But demand went through the roof, and now we’re doing an average of 50 or 60 pizzas a day. We needed a lot more product on hand than we’d expected, and our living quarters soon became dry storage. So now we have to live on land again, but it’s a good problem to have.”

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Concerned that someone would steal their idea for a floating food truck, Sasha and Tara Bouis told people they were refurbishing their boat in order to sail it around the world.

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“I try to walk this hip but wholesome line. We have kind of a funky New York vibe that’s hip to the culture, but we’re still very Midwest, wholesome and family-friendly.”

— TA R A B O U I S , P I Z Z A P I V I

SWAPPING BEER FOR COOKING LESSONS The Bouises’ escape to an island paradise is hardly unprecedented but nonetheless inspiring to every cubicle-bound drone tired of the rat race. Tara taught special education in Indiana and waited tables at night to make ends meet, while the Manhattan-born Sasha sold his soul daily on Wall Street, working for Standard & Poor’s. They met in the British Virgin Islands in 2007—Tara spent her summers there teaching scuba diving lessons, while Sasha taught sailing to kids. “We hit it off and dated long-distance for one winter,” Tara says.

Back home in cold, snowy Indiana, Tara mulled over a new career, as a chef on a charter boat in the tropics. But she had no formal culinary training, just a natural gift for cooking. Eager to learn the basics, she sweet-talked a sous-chef friend into giving her cooking lessons for a case of Guinness beer every week for nine months, then made a beeline back to the islands for good the next summer. There, she and Sasha became business partners as well as paramours. “He was the captain/engineer of a 60’ catamaran, and I was the chef/housekeeper,” Tara says. “We would take groups of eight guests out for a week. We’d take them snorkeling, scuba diving, sailing, drinking at the beach bars—it was a floating guest house.”

Now on her own in the kitchen, Tara taught herself as she went along. “The beauty of vacation charters is that you have a new group of guinea pigs every single week,” she notes.

“So if a recipe didn’t quite work last week, you can tweak it and try it again.”

(Top to bottom) As Pizza Pi’s chief engineer, Sasha Bouis keeps the equipment in tip-top shape and also acts as a roving social ambassador; deck hands help out in the kitchen when they’re not jumping from boat to boat with pizzas; Pizza Pi celebrates Pi Day in March with a raft-up; Sasha and Tara went through a oneweek crash course at Goodfella’s Pizza School of New York.

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“We look for [employees] who can not only stay on their feet for 10 hours straight, but someone who’s agile enough to hop from boat to boat with drinks and pizza in their hands. And once we find people we like, we have to bring them out on the boat and find out if they get seasick.”

— TA R A B O U I S , P I Z Z A P I V I

A CRASH COURSE After getting married, Tara and Sasha had to tweak their lifestyle, too, before they could start a family. The charter boat “was a lot of fun and a great job, but no one wants to go on vacation with you and your screaming child on board,” Tara says. “At the time, food trucks were taking off, so we thought, why not do a food truck on the water?”

They bought an old aluminum boat and made it their home. They spent the next two years refurbishing it and telling little white lies to anyone who asked what they 40

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After several years of running term charter boats all over the Virgin Islands, Tara Bouis and her husband/partner Sasha welcomed their first daughter, Fiona, now 1½ years old, and decided they needed a more family-friendly occupation. Before long, they set sail on their new floating food truck.

were up to. “I was scared that, if people caught wind that we were [building a pizza boat], someone with a bigger budget could build one faster and open before us,” Tara says. “So we told everyone we were going to sail around the world. People around here do that all the time.”

Shortly before launching their business, the couple returned to the States for an intensive, four-day crash course at Goodfella’s Pizza School of New York. “It was taught in a functioning restaurant, and we made pizzas for their customers in the evenings,” Tara says. “I had never worked behind the line in a restaurant, but I’d worked front-of-house long enough to have a feel for it. Sasha hadn’t worked in the front or back of the house, so as tickets are printing and more pizzas are being ordered, he’s running around like his hair is on fire. But you have to put your head down and get through it.”

TRADITIONAL MEETS TROPICAL To hear the story of Pizza Pi’s origins, it sounds like a great idea that never stood a chance, yet their business—which stays open seven days a week from December through July and closes during hurricane season—has grown every year since opening in 2014. Making her own dough with

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When the Bouises bought the aluminum boat that would become Pizza Pi VI, it had been abandoned in Antigua and was infested with termites. Sasha Bouis, a trained engineer, set up the electrical and navigation system, while Tara handled the floating food truck’s design, layout and woodworking.

a Hobart mixer and using a Bakers Pride oven powered by a diesel generator, Tara serves only one size, a 16” pie, with a New York-style crust. Her pizzas incorporate traditional ingredients with exotic tropical flavors. The Mango Mami features a tangy mango chutney base topped with fresh mango slices, red onions, bacon and goat cheese. El Cubano, inspired by the sandwich, has a mustard sauce base and comes with cold, brined pickles, pulled pork, ham, and Swiss and mozzarella cheeses. And the Blumin Onion starts with a lemon aioli sauce and gets topped with leeks, radicchio, mozzarella, blue cheese and a postbake drizzle of local honey.

Keeping the pies light and relatively healthy is important when your customers spend their days swimming, snorkeling and scuba diving. “Some customers come in a powerboat and tie up to us,” Tara says. “When we’re busy, we’ll have a string of boats rafted up, one tied to the next one. If you have a larger sailboat, you come up in a dinghy and place or pick up your order at the stern window.”

Pizza Pi uses its own dinghy for deliveries, with a $10 fee for orders under $60. Some determined customers have been known to swim up to the boat to place an order, in which case Tara will usually let them eat their pizzas on the spot—as long as they wait 30 minutes before getting back into the water.

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Pizza Pi VI offers a selection of logoed swag, such as T-shirts and hats, to souvenir-craving tourists and customers.

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Pizza Pi VI’s galley is equipped with a Bakers Pride oven with two baking chambers, a 20-quart Hobart mixer, and refrigeration and freezer units.

The facility is so small, Tara Bouis says it’s “like making pizza in a compact car.”

“Boat captains take the tourists out, provide the local knowledge, and recommend places for snorkeling, sunbathing, drinking and eating. So whenever a boat came near Christmas Cove, I was out there in my dinghy with laminated copies of our menu for the captains.”

— TA R A B O U I S , P I Z Z A P I V I

HIP BUT WHOLESOME Although pizza in paradise sounds like a no-brainer, hungry tourists in St. Thomas aren’t exactly hurting for choices, and Pizza Pi has to work for its market share.

Beach bars abound, and catered party boats offer a rowdy good time to vacationers looking to shed their inhibitions.

Tara and Sasha have one toddler and another baby on the way, so Pizza Pi offers a different experience. “I try to walk this hip but wholesome line,” Tara says. “We have kind of a funky New York vibe that’s hip to the culture, but we’re still very Midwest, wholesome and family-friendly.”

Building relationships with St. Thomas’ boat captains was a crucial first step to success. “They take the tourists out and recommend places for snorkeling, sunbathing and eating,” Tara says. “So whenever a boat came near Christmas Cove, I was out there in my dinghy with

laminated copies of our menu for the captains.” Area hotels also organize day trips on catamarans for their guests, so Tara developed a special catering option for them, feeding up to 50 people in a single half-hour lunch period. “That’s 16 to 20 pizzas, which is a lot, but we have it down to a science now. We make two trips out to the boat. We deliver the pizzas, give them some time to eat, then go back over with merchandise—T-shirts, hats and other swag—and do a little spiel. They get as much of the Pizza Pi experience as they can; it’s not just a lunch stop.”

But the Bouises aren’t just there to score a quick buck off tourists. They’ve made Charlotte Amalie their home.

Last spring, they hosted an underwater Easter egg hunt for local preteens and teenagers; for the eggs, Tara bought a bunch of fastener nuts from the hardware store and spray-painted them in pastel colors. “My husband was the August 2017 pmq.com

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Pizza Pi VI hires personable, wholesome servers who can stay on their feet for 10 hours a day. To honor its female deck hands, the company created a pinup-style Pizza Pi calendar, giving the women a chance to dress up, get their hair styled and take part in a professional photo shoot. Meanwhile, co-owner Sasha Bouis (below) had the less glamorous task of playing the Easter Bunny in a holiday promo.

Easter Bunny—he was not thrilled about the idea,” Tara recalls, with a chuckle. “He paddled around in a bunny suit with a bucket of ‘eggs’ and dropped them into the water as the kids were out there snorkeling. A pink nut would get you $2 off your next pizza. A purple one got you a box of Girl Scout cookies.”

Pizza Pi also partners with the St. Thomas Yacht Club to host regular Family Cove Outings for locals learning to sail. And in a fun-for-all-ages event last February, customers spent a Saturday afternoon lounging on a giant pizza raft and posing for pictures with mermaids from the Caribbean Mermaid Academy.

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MEETING THE PINUP GIRLS Unlike some local party boats, Tara doesn’t hire deck hands based on their sex appeal, but they have to be fairly young and fit to handle the job, and front-of-thehouse experience is required. “There are so many different aspects of foodservice on the water that you have to learn,” Tara says. “We’re looking for someone who can not only stay on their feet for 10 hours straight, but someone who’s agile enough to hop from boat to boat with drinks and pizza in their hands. And once we find people we like, we have to bring them out on the boat and find out if they get seasick. I also look for someone who’s really personable and doesn’t mind telling their story of how they ended up in the Caribbean 15 or 20 times in one day. Tourists want to live vicariously through you, so you have to tell that story again and again with the same enthusiasm.”

Tara celebrates these aquatic ambassadors every year with a retro-themed Pizza Pi wall calendar, which leads to even more promotional opportunities. Using professional hairstylists and makeup artists, the deck hands transform into pinup girls for an annual photo shoot, then appear at signing parties in bars around St. Thomas when the calendars go on sale. “The girls get all dressed up and come

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Pizza Pi’s New York-style pizzas come in just one size, 16”, but customers rave about the artisanal quality of Tara’s recipes, such the Daiai Lama, made with tomato curry sauce, mozzarella, pepperoni, sausage, pickled sweet corn and spinach.

in with calendars and permanent markers,” Tara says. “It’s turned out to be a great promotion for Pizza Pi—our logo is on every page, plus food and drink specials for different days, so you put it on your wall and every day you’re seeing Pizza Pi. We also offer product placement sponsorship to some of our local partner businesses—for a certain amount of money, we feature their products in the photos.”

Even with their second child due in October, the Bouises show no sign of slowing down, but Tara knows paradise is never permanent. “We take it one year at a time,” she says. “We always ask, is this still a good fit for us? Does this lifestyle make sense with a growing family? We still love it, but I don’t know what the juggling act will look like with two kids.”

In the meantime, the marketing ideas keep coming— spotlighting captains in Q&As on Facebook, sponsoring a local boat racing team—and the Pizza Pi boat keeps rocking in Christmas Cove. Tara is proud of her company and hopes the community takes pride in it, too. “I would like to become one of those staple destinations—if you come to the Virgin Islands, you have to go to the pizza boat,” she says. “One of my goals is to become a pillar of the tourism economy, and I don’t know how else to do it except to keep putting myself out there.”

Rick Hynum is PMQ’s editor-in-chief.

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THE WORLD’S

LONGEST

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Dozens of pizza makers from around the country teamed up to make the massive 6,333-foot pizza.

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LIZ BARRETT

t was a show of perseverance and camaraderie on June 10 when dozens of pizzaiolo came together at the Auto Club Speedway in Fontana, California, to set a new Guinness World Record for the world’s longest pizza. PMQ was on the scene to witness nearly 100 pizza makers, many of whom had been cooking and assembling pizza since the night before, rally together and bake a pie that would go down in history.

But being experienced pizza makers didn’t make this task any easier. State health regulations, time requirements and unforeseen technical issues made setting this nearly impossible record a true test of tenacity.

And while previous records had been set in several other countries, according to the Guinness Book of World Records, the United States has never held the title—until now. Fash Asvadi, director of PizzaOvens.com and Italforni USA Ovens, wanted to change that. The project officially started in 2016 when a team was formed by Asvadi and experts from the industry, including Giulio Adriani, Tony Gemignani, John Arena, Fred Mortati, Massimo Balacchi, Tom Lehmann, Mario Vollera, Jimmy DeSisto and Roberto Caporuscio. The pizza to beat was a 6,082-foot behemoth built just one year ago in Naples, Italy.

Here’s how the American team claimed the record as their own.

ST PIZZA In a mind-boggling feat of planning and teamwork, a crew of American pizzaioli built the mother of all pizzas—and set a new world’s record.

Here’s how they did it. By Liz Barrett PLANNING AND PREPARATION The pizza built in America had to meet strict health code regulations set forth

by California, allowing only four hours from the time it entered the oven until it was distributed to eat. “The 18,000 pounds of dough was created at Venice Bakery and strategically built to maximize efficiency once we arrived

TONY GEMIGNANI

For the record: A whopping 17,756 pounds of dough, 5,000 pounds of sauce, and 3,900 pounds of cheese went into making the mammoth pizza.

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Meet the Team Project manager Fash Asvadi, director of PizzaOvens.com and Italforni USA Ovens: “Ever since I’ve been in the pizza business, I’ve been wondering why no one had ever tried to bring this record to the United States, where pizza is so big. I had a chat at a trade show with Tony Gemignani last year, and he agreed to jump on board.”

Co-project manager Chris Suplicki, Manager, Orlando Foods: “The success of this event required a lot of positive energy, encouragement and pep talk between team members and, of course, a bit of luck.

Recognizing what is possible when everybody works toward a common goal is unbelievable.”

Giulio Adriani, dough/cooking team: “Everything was going smooth; then I got a call from Jimmy… ‘Giulio, run here, the pizza broke in the oven.’”

Tony Gemignani, dough/cooking team: “One can break a record on his own, but combining some of the greatest minds in our industry to figure it out is absolutely amazing. It was the hardest thing I've ever done.

Would I do it again? Probably not.”

John Arena, dough/cooking team: “The most important point for me and the other team leaders is that this achievement was never about a rivalry with the extraordinary pizza makers of Italy who worked so hard to establish the prior record. From the very beginning, our motivation was simply to work together and solve the riddle of how to make a pizza that big.”

Fred Mortati, assembly/bake team, co-owner, Orlando Foods: “Now I know how marathon runners and Iron Men feel. The sense of accomplishment, when you have nothing left to give, is truly unique. It was a once-in-a-lifetime experience.”

Dough preparation team, Jimmy DeSisto of Venice Bakery: “The technology and calculations to accomplish this task were very well thought out. We definitely had our moments of challenge, but with the experience on the team, we were able to overcome the obstacles at hand and ultimately set the new world record.”

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at the Fontana raceway,” says DeSisto, CEO of Venice Bakery.

“The dough sheets measured 24” by 36” and were designed to lay on top of the scaffolding, with each sheet overlapping by 2” until our 1.3-mile distance was achieved.”

But the California Health Department’s requirements made the task even more difficult than it sounds, DeSisto notes. “We had a four-hour time limit, once the pizza was topped with sauce and cheese, to bake, cut, box and deliver the pizza to food shelters.

Because of this time parameter, 500 feet of our pizza was not considered for the Guinness Book of World Records.”

Pizza makers worked overnight, par-baking and wrapping the milelong crust on top of chicken wire and Teflon for stability and protection from the elements. Asvadi, who served as the project manager, says the initial phase went fairly smoothly, but the team encountered technical issues as they worked through the wee hours.

“For example, we did not foresee the propane freezing up during the night,” he says.

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Despite numerous hiccups along the way, the team pushed through to set a new Guinness World Record.

Pizza sauce and dough

LIZ BARRETT

Vertical Cutter Mixers

Philippe Levasseur, president and CEO of Dynamix USA, had to stay next to the ovens for most of the night, monitoring and resetting the gas and regulators whenever there was a drop in temperature or pressure during the par-baking process. “The regulators were icing due to the cooler outside temperature, humidity and large amount of gas being consumed,” he explains.

THE DAY OF THE EVENT Once the team survived the par-baking process the night before, it was time for sauce, cheese and a second bake on the day of the big event in Fontana. The moving oven was fired up, the par-baked dough was methodically unwrapped, the pizza was sauced and cheesed by dozens of fast-working hands, and the finished pizza was wrapped for a second time as it exited the oven, which traveled down a 7,000’-long track of scaffolding.

As with the night before, this day presented its own set of challenges. “We had a major problem the morning of the second day,” says Giulio Adriani, founder and culinary director of an upcoming concept called The Local Pizzaiolo in Atlanta.

“During my inspection of the par-baked crust, I noticed most of the junctions of the pizza were breaking. I immediately called John and Tony. We created two teams of patchers, who fixed the breaking parts with a torch and emergency dough. Everything was going smoothly, and then I got a call from Jimmy [DeSisto] saying, ‘Giulio, run here, the pizza broke in the oven.’”

See live footage from the event on PMQ Pizza Magazine’s Facebook page! longest pizza.indd 49

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LIZ BARRETT

Top This: How to Build a 7,000-Foot Pizza How do you figure out how many ingredients to stock for a mile-plus pizza? We asked Chris Suplicki at Orlando Foods to walk us through the process:

planned to use a thinner crust, which turned out to be problematic. All the tests we ran prior to the event turned out to be absolutely essential to foresee any challenges during the event.

“This was a huge concern for all of us involved, and we triple-checked quantities over and over again before the event. Together with Harrison Billig from Venice Bakery, we calculated the weight of the dough we needed for a regular 12” round pizza and extrapolated the total amount of dough by calculating the square footage of a 7,000’by-21” pizza. Once we knew the total weight of the dough we needed for the 7,000’ pizza, we were able to calculate the weight of the flour we needed to make the dough. Harrison, together with Jimmy DeSisto from Venice Bakery, formulated the dough recipe with the help of the dough team, led

by Tony Gemignani, Giulio Adriani and John Arena.

“Calculating how much Ciao Tomatoes and Riserva Cheese we needed was the easy part. During one of our tests, we measured the total amount of tomatoes and cheese we needed for a 10’ test pizza. With the results, we calculated the total amount of tomatoes and cheese we would need for the 7,000’ pizza.

“It was a long process, and a lot of adjustments were made to ensure the pizza would withstand any outside influences like wind, heat and, of course, the lifting of the pizza into the oven twice (once for par-baking and once for the finishing bake). Originally, we 50

“One of the biggest challenges was predicting what supplies we might need due to unforeseeable circumstances during the event. For example, we calculated that we needed shrink wrap to cover the pizza three times (once when the dough was laid down, once after par-baking, and once after the second bake, before the pizza was finally measured). However, due to the weather conditions, we needed much more shrink wrap than we expected, and during the event, we had to gather supplies on very short notice. That was very tricky.”

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The Support Team Jay Tuuao, business development executive at At-Pac, and his team were in charge of laying 7,000 feet of scaffolding.

Elmer Ovando, chief tech at PizzaOvens.com, assembled the oven and drove it for the duration of the event.

Pizzaiolo Mario Vollera fed the oven throughout the cooking process.

Andrea Ricci, general director of Italforni, donated the ovens.

Philippe Levasseur, president and CEO of Dynamix USA, served as technical lead and monitored the ovens throughout the night.

Massimo Balacchi, category manager at Sysco Corporation, provided the Riserva cheese and smallwares.

James Snider, VP of business development at TFX NonStick, donated 7,000 feet of Teflon sheet. ...and more than 75 pizzeria operators from across the country joined in to help build the pizza!

Adriani says he called Gemignani and told him to finish the pizza in front while they patched the back. “I took Roberto Caporuscio with me, and we rode a golf cart to the end, cut 100’ from the already completed end, and used it to patch every single piece that was broken here and there,” Adriani recalls. “You had no idea what was going on. The radios were literally going bananas.”

Levasseur, who was in charge of the technical aspects of the oven, walked away with quite a few burns after nudging the pizza through the oven on more than one occasion. “During the cheese melting, the chicken wire we used to stabilize the bottom below the Teflon sheets got caught in the ovens, because the links were made to go the other way,” he says. “Luckily, we had foreseen it, 52

LIZ BARRETT

A special conveyor oven was created to move along the scaffolding and bake the pizza as quickly as possible.

and sections of the oven were able to open from the top, so I reached inside to unjam the pizza, although I did burn myself a lot.”

“Everything that could have gone wrong did,” says restaurant owner/author Tony Gemignani. “From 20’ sections being destroyed and burnt, the oven having difficulties toward the end, the California heat, and the time restraints, there were so many obstacles to overcome.”

“A project like this is always full of surprises, but the possible pitfalls were mostly anticipated, and we had a contingency plan for just about everything,” says John Arena, co-owner of Metro Pizza in Las Vegas. “The lack of manpower certainly made it much more difficult. I think the drying out and separation of the dough sections was more extensive than we imagined, but Tony, Giulio and Tony’s assistant, Laura Meyer, refused to give up, so it all worked out.”

After a grueling four hours of stops and starts, tears, patches, and even a few flames, the pizzaiolo crossed the finish line feeling elation, relief, and for some, pure exhaustion, breaking a new world record with a 6,333’long pizza.

At the completion of the bake, hundreds of boxes of pizza were distributed to area homeless shelters, and event attendees were invited to take boxes to go.

And, through all of the dough, sauce, cheese, sunburns and fatigue, there was an infectious collective outpouring of teamwork and pride. “The most rewarding part was seeing us as a family, a group of friends unified by this amazing product that has the name of pizza,” Adriani says. “[The United States is] definitely the biggest market in the world for pizza. This nation deserved this record. We already know that Italy will react and try to beat us again.

Records are made to be broken. But the best part of it is that we did it, and we will forever be proud of this.”

Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of American History.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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CONGRATULATIONS

ON SETTING A NEW GUINNESS WORLD RECORD!

FRED MORTATI

LIZ BARRETT

TONY GEMIGNANI

Ciao Tomatoes, Caputo Flour and Orlando Foods would like to thank all volunteers for their invaluable help on this incredible accomplishment.

We are so proud of how our industry came together, working tirelessly to accomplish this amazing challenge!

Fontana, CA | June 10, 2017 | 1.3 Miles long

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Burrata can be served on its own, but it pairs effortlessly with accompaniments like cured meats and fresh tomato, especially when topped with a drizzle of high-quality olive oil and balsamic.

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The Dream Cheese Over the past several years, burrata has staked its claim on menus coast to coast—and its versatile, crave-worthy flavor makes it easy to see why. By Tracy Morin

B

urrata, like many cheeses, bursts with texture and a subtle taste that’s difficult to define—but, unlike many cheeses, it’s one that has inspired a rabid following. After all, burrata receives its name from the Italian word for butter and, just like its namesake, seems to make everything better. Utilized in a wide variety of applications, from pizzas, pastas and panini to salads, apps and small plates, the rich cheese has won over the palates of chefs and consumers alike. Here, we explore its myriad uses and why it’s become perhaps the most sumptuous, sought-after cheese on the menu.

TRACY MORIN

CREAMY, SEXY, CHEESY Chas Anderson, chef/owner at Burrata Wood Fired Pizza in Eastchester, New York, was so enamored of the cheese he calls a “creamy, sexy version of mozzarella” that he named his business after it. Five years ago, when he opened, burrata

was not as well-known as today, but he knew it was just a matter of time. “I foresaw it becoming a big hit and thought it was the perfect name,” Anderson recalls. “I made sure I used it throughout my menu, and it’s still very much in vogue.”

Indeed, these glamorous curds make their mark on many of Anderson’s most popular plates. The Crema di Burrata appetizer serves up the creamy insides, called stracciatella, in a vessel, dressed simply with sea salt, cracked black pepper and extra-virgin olive oil, served with garlic-rubbed toasted sourdough for dipping. A salad also features burrata, sliced open to expose its irresistible interior and served with a bed of baby woodroasted sweet peppers, red onion and parsley—a variation on the classic Caprese.

And then there are the pizzas: The Burrata features wild mushrooms, garlic, chili flakes, Parmesan, basil and porcini oil, while the J. Sexton No. 2, an homage to the Margherita, is baked August 2017 pmq.com

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At Adoro Lei, the top-selling Burrata Divine combines hot and cold elements: wood-roasted eggplant, burrata and a drizzle of truffle honey.

ADORO LEI

“Working with the caviar of cheese, the sky’s the limit. It’s just one of those menu items that’s a trigger. Customers see it, and they’ve gotta get it!”

— C H A S A N D E R S O N , B U R R ATA W O O D F I R E D P I Z Z A

with San Marzano tomatoes and thin-sliced garlic. After removal from the oven, chefs add cold burrata, torn raw basil, cracked pepper, sea salt and Parmesan. “The Margherita is made more modern with burrata, and the addition of ingredients after cooking plays with temperature and texture,” Anderson explains. “Using raw extra-virgin olive oil brings out its fruitiness, and the other raw ingredients add that fresh component.”

Finally, Anderson’s specials freely use the pizzeria’s namesake, including a pasta made in-house that’s served up with a pistachio pesto and burrata dollops, plus a salad that offers an Italian spin on Greek salad, with heirloom tomatoes, red onion, torn basil, cucumber, sherry vinaigrette, burrata and microbasil.

The takeaway? Burrata is wonderfully versatile. Just like mozzarella, its neutral, delicate flavor makes it the perfect pairing partner with a mind-boggling variety of ingredients. At New York City’s Adoro Lei, chef and owner Mario Gentile has similarly heaped the white wonder into a smattering of dishes: served at room temperature (the best method for full flavor, he notes) with roasted pepper, 58

marinated mushrooms, basil and balsamic-fig reduction; or wrapped in prosciutto and roasted in the wood-burning oven, served atop a salad. The No. 1 seller, though, is the Burrata Divine, a shareable plate that combines wood-roasted eggplant topped with cold burrata after cooking, drizzled with truffle honey—another winning hot-and-cold creation.

On the pizza front at Adoro Lei, the cheese is combined with kale, roasted tomatoes and Parmesan. A panini matches it with prosciutto, arugula, fresh basil and olive oil, while a special pasta dish uses burrata as a ravioli filling, served with caramelized onion and fresh tomato.

“I’m such a big fan of burrata,” Gentile raves. “Coming from Puglia, where burrata originated, I was long familiar with it, but it’s very hot right now.”

TRIGGER WARNING Burrata is not a cheap cheese, but operators agree that once people try the puffed-up pillowy ball and its creamy contents, they’re happy to fork over their hard-earned dollars for a taste. In fact, many say it’s downright addictive.

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BURRATA WOOD FIRED PIZZA

Burrata made such an impression on chef and owner Chas Anderson that he named his business after it, and “the caviar of cheese” is used liberally throughout his menu.

“Two years ago, maybe 50% of people here in New York City knew of burrata,” Gentile says. “Now, it’s 80%. And once people have it, they love it. I’ve never met a person who doesn’t.”

Gentile imports his burrata from Italy—a potentially tricky proposition given its notoriously short shelf life— but thanks to brisk business, regular deliveries and smart cross-utilization, he’s able to minimize waste and keep the supply rotating at a fast clip, while maintaining a 28% food cost.

Anderson takes a different approach, staying Stateside for his high-quality supply. He sources both burrata and its stracciatella from Maplebrook Farm in Vermont, where it’s crafted by a Puglia-born maker using local dairy. “We did a lot of research on various imports, but it’s so perishable that, by the time we got it, it wasn’t at its best,” Anderson explains. “Of course, it’s an expensive product —like the steak of cheese—but we’re able to maintain a 30% food cost.” And, he adds, other pizzeria owners can seek out less-expensive brand names to keep costs lower for themselves and customers alike.

It also helps that the cheese is a star seller; Anderson goes through 50 pounds per week of the stracciatella alone, and he estimates that nine out of 10 customers order something that features the cheese that dreams are made of. “Given the name of our restaurant, a lot of people ask, ‘Who’s Burrata?’” Anderson says, laughing.

“We describe it to customers, but when they take that first bite, it’s mind-blowing.”

Accordingly, Gentile recommends not tampering too much with the delicate flavor of burrata; pair it with ingredients that will set it off and let it shine, not interfere with its integrity. Experts at the Wisconsin Milk Marketing Board offer up a long list of potential pairings: roasted peppers, herbs, cured meats, melon, grapes, light wine,

“Two years ago, maybe 50% of people here in New York City knew of burrata. Now, it’s 80%. And once people have it, they love it. I’ve never met a person who doesn’t.”

— M A R I O G E N T I L E , A D O RO L E I

salad, prosciutto crudo, crusty bread, fresh tomato with olive oil and cracked black pepper, pasta or fresh grilled vegetables, to name a few. And Anderson advocates seeking seasonal inspiration—in springtime, for example, he’ll whip up a shaved salad with asparagus and burrata pieces.

“Working with the caviar of cheese, the sky’s the limit,” he concludes. “It’s just one of those menu items that’s a trigger; customers see it, and they’ve gotta get it!”

Tracy Morin is PMQ’s senior copy editor.

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To protect guests with celiac disease, pizzeria owners should make sure every single ingredient used to make their gluten-free menu items are truly gluten-free.

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T H E

CELIAC S O L U T I O N Experts share seven tips for creating an enjoyable—and truly safe— dining experience for gluten-free customers. By Liz Barrett

A

bout 3 million people suffer from celiac disease, with 49% saying they regularly sacrifice life experiences due to their gluten-free diet, according to Beyond Celiac, a nonprofit organization that educates people about the disease. In the past, it wasn’t uncommon to hear stories of pizza lovers driving for hours to find a gluten-free pizza. But as awareness has grown, more pizzerias offer gluten-free options to keep those customers closer to home. Nowadays, most celiac sufferers can enjoy a gluten-free pizza without ever leaving town.

But many pizzeria operators still have a lot to learn about gluten-free safety, the risks of cross-contamination, and making celiac sufferers feel comfortable and confident when they order from the menu. We spoke with celiac experts to find out what you can do to put gluten-intolerant customers at ease.

1

Train staff in proper gluten-free protocol. Rebecca Moreland, director of Lincoln, Nebraska-based GREAT Kitchens and a gluten-free market expert with Beyond Celiac, says it’s important to remind staff that celiac customers are putting their trust in the answers they receive from servers. “Servers need to be knowledgeable,” she says. “It doesn’t help to make it up. If they don’t know the answer, they should get a manager or someone who does.”

August 2017 pmq.com

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To prevent cross-contamination of gluten-free menu offerings, every employee should be trained in safe handling protocols.

“All staff should understand the importance of preventing cross-contact when preparing gluten-free orders,” agrees consultant Jennifer D. Harris, owner of Gluten Free Go-To Guide in Norcross, Georgia. “There should be a way to note ‘allergy’ orders in the system that alerts the kitchen staff. It takes a very small amount of gluten to cause a reaction that can take more than a month of recovery [for your customer].”

Safe handling protocols can help train staff on the importance of preventing cross-contact during preparation, Harris adds. “Once compiled, this list can be laminated and posted in the kitchen for easy access. Some of the important protocols to observe include changing gloves and washing hands, and changing aprons if flour is present.”

2

Research your gluten-free offerings. Before labeling your menu, check the ingredients in each item to ensure that it truly is gluten-free. Some salad dressings and even seasonings contain gluten. Consult an expert as needed. “If you’re going to add an item to the menu, take the time to research every ingredient,” Harris says. “As a celiac, it’s annoying to go to a pizzeria

and ask which toppings are gluten-free only to be met with blank stares.”

Moreland agrees. “A lot of people think wheat and gluten are synonymous, and they’re not,” she points out.

“Wheat, rye and barley are the main gluten ingredients.

Barley can be hidden in a lot of things, even meats, and it’s not always on the label.” Moreland notes that cheeses can have a gluten coating, and sauces, such as barbecue and teriyaki, as well as spices, seasonings and salad dressings, can also contain gluten. “It’s not just about taking bread off the plate,” Moreland says. “You really have to know what you’re looking for in these ingredients. It can be difficult if you aren’t working with a dietician.”

3

Clearly label gluten-free items on your menu.

“The best way to identify gluten-free items on a menu is to use a ‘GF’ next to each item with an explanation of the term at the bottom of the menu,” Harris says. “Having a separate gluten-free menu is also a good alternative.”

If you do have a separate gluten-free menu, announce it, Moreland says. “Mention the separate gluten-free menu on your regular menu as well as on your website, phone messages, takeout and delivery menus,” she says. “That

“All staff should understand the importance of preventing cross-contact when preparing gluten-free orders. It takes a very small amount of gluten to cause a reaction that can take more than a month of recovery.”

— J E N N I F E R D. H A R R I S , G L U T E N F R E E G O -TO G U I D E 62

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“Wheat, rye and barley are the main gluten ingredients.

Barley can be hidden in a lot of things, even meats, and it’s not always on the label.”

Some pizzerias, such as Chuck E. Cheese’s, now offer gluten-free pizzas that are virtually gluten contamination-proof.

The frozen pizzas arrive in a sealed bag and go from freezer to oven to table without ever being exposed to the air around them. There also has been an influx of gluten-free beers, including domestic and craft varieties, entering the marketplace. But not all gluten-free beers are created equal, warns Rebecca Moreland, director of GREAT Kitchens and a gluten-free market expert with Beyond Celiac. “Always ask if the beer was made with only gluten-free ingredients as opposed to going through a process to remove the gluten,” she says.

— R E B E C C A M O R E L A N D, G R E AT K I TC H E N S A N D B E YO N D C E L I AC

person may not be gluten-free, but someone in their family may need the option.”

4

Go a step beyond gluten-free crust. “There’s more to gluten-free than crust and a surface,” says Moreland. “There need to be standard operating procedures and controls in place, so you know that, when a gluten-free order comes in, there’s a protocol to handle it.”

Moreland suggests taking the gluten-free order first or last and documenting it on the ticket as well as on the POS. “The gluten-free order should be noted all the way through the ordering process,” she says. “It used to be very obvious which one was the gluten-free pizza, but now you may want to brand it in some way, such as with a special parchment, plate, sticker, etc., and let the customer know what to look for when it comes out of the kitchen so they know it’s gluten-free.”

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5

Create a separate preparation area and ingredients. According to Harris, the best way to avoid cross-contamination in the kitchen is to have a separate preparation area with clean utensils and dedicated ingredients. If that’s not feasible, creating a preparation space in the walk-in helps keep gluten particles at bay.

“Once a gloved hand has touched a gluten crust, it transfers particles to the glove, which then get transferred to whatever ingredients are touched,” Harris notes. “The same can be said for utensils. The best example is the ladle used for red sauce. This ladle touches the gluten crusts,

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“If you’re adding [gluten-free] only to keep up with the latest diet trend, you’re doing it for the wrong reasons, and the gluten-free community won’t support it. Be transparent, and the community will rally.”

SMART FLOUR

— J E N N I F E R D. H A R R I S , G L U T E N F R E E G O -TO GUIDE

then goes back into the container and contaminates the entire container.”

Harris suggests cooking the gluten-free crust on the top rack of an oven, or on a rack in a stone oven to keep it off of a shared surface. “The crust also needs to be cut with a dedicated cutter that’s kept in a container with a lid to ensure flour can’t get on it during the day,” she says.

Treat gluten the same way you would treat raw meat, Moreland says. “One of the first things people in foodservice learn is how to handle raw product,” she says. “So if they think of gluten as another hazard, it can be easier to think of how to put proper controls into place.”

6

Be transparent. Those with celiac disease do their research on websites and dining apps before they

visit a restaurant. So Moreland stresses the importance of being transparent about your gluten-free offerings. “We see advertising of gluten-free on a menu or website, and then a customer shows up, and it’s really not fit for them,” Moreland says. “Be really clear about what you’re offering, so there’s no confusion. If there’s misinformation, it’s not helpful for you or them.”

“Understand why you’re offering gluten-free pizza and commit to keeping it safe from start to finish,” Harris advises. “If you’re adding it only to keep up with the latest diet trend, then you’re doing it for the wrong reasons, and the gluten-free community won’t support it. Be transparent, and the community will rally.”

7

Expand your gluten-free menu. If you’ve got this gluten-free thing down, Moreland suggests offering a bit more by expanding your menu to be more inclusive. “If you have signature items that you’re known for or that are significant for your brand, see if you can mirror those as gluten-free options,” she says. “For example, if you serve breadsticks or a special dessert, maybe find an option for your gluten-free customers, too.”

Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of American History.

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SAL & MOOKIE’S

Sal & Mookie’s offers floats, milkshakes, malts, ice cream sodas and slushes to appeal to the younger crowd.

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KIDS EDITION Is your beverage menu kid-friendly? Here are six ways to help you appeal to the younger crowd with drinks that ramp up the fun factor. By Tracy Morin

K

ids and pizza are best friends forever— stats have shown that a full one-fifth of children and adolescents eat pizza on any given day. But while you may already cater to little ones with a kids menu, have you considered offering special beverages designed just for them?

At Sal & Mookie’s New York Pizza & Ice Cream Joint, with locations in Jackson and Biloxi, Mississippi, kid-friendly beverages are a huge part of the pizzeria’s success. “Our business is based around families and especially children, and parents and kids alike love the fact that we have so many fun drinks,” notes Spencer Treanor, co-manager of Sal & Mookie’s. “Having all of our different types of drinks for the family

is a great way to get them all involved in making decisions and having a fun time while they eat.

Plus, the kids love to each get different flavors of drinks that they can mix, match and swap around at the table, keeping the fun going even after they’ve ordered.”

It’s a good idea to cater to tykes with pintsize food portions, but if you’re overlooking the beverage menu, you could be turning away extra income. Of course, beverages are often high-profit items, but you can also reap rewards through increased customer satisfaction, more frequent return visits and higher average tickets. Read on for six ways to craft a kid-friendly beverage program that reaches beyond the soda, juice and milk box.

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CALIFORNIA PIZZA KITCHEN

The Cucumber Reviver at California Pizza Kitchen features pureed pineapple and cucumber, Monin cucumber syrup, fresh mint and agave sour with club soda.

1

Create a mocktail menu. Why should adults have all the fun? A thoughtful list of mocktails allows kids (and teetotaling adults, for that matter) to enjoy fun drinks sans alcohol. California Pizza Kitchen (CPK), based in Playa Vista, California, with nearly 300 locations worldwide, offers (in addition to lemonade and several flavors of fruity iced teas) the Cucumber Reviver, with freshly puréed pineapple and cucumber, Monin Cucum-

sparkling water have also been a huge hit, even while sharing menu space with traditional brand-name sodas. “Kids love the concoctions that we call Mookie’s Mocktails, made with multiple flavors of Monin syrups,” Treanor says. “Some of our bestsellers are the Berry Vanilla Remix, Big Apple Punch, Nada Colada, Sal’s Strawberry Fizz, and the berry-flavored Yankees Home Run.” Kids can even get creative by making up their own custom flavors.

“We’re currently testing several new sparkling water beverages with a variety of fresh herbs and fruits, which are low in calories—typically 30 to 50, depending on the selection.”

— A S H L E Y C E R AO L O, C A L I F O R N I A P I Z Z A K I TC H E N

ber syrup, fresh torn mint and agave sour, topped with club soda. Its Fresh Strawberry Mango Cooler incorporates strawberries hand-shaken with Fresca soda and South Seas syrup, which blends flavors of mango, guava and ginger, while a Sparkling Cranberry Cooler is simplicity itself: cranberry juice and sparkling water with fresh lime. “Our Fresh Strawberry Mango Cooler quickly became one of our very top-selling nonalcoholic beverages, ahead of soft drinks,” says Ashley Ceraolo, senior vice president of marketing and beverage at CPK. At Sal & Mookie’s, sodas made with flavored syrups and 70

2

Offer a take-home bonus. Collectible cups instantly ramp up the fun appeal for kids’ beverages. But Davanni’s, based in Plymouth, Minnesota, takes the concept further with its annual, wildly popular Kiddy Kup design contest, for which kids under 10 draw their own designs, with the winning entry emblazoned on Kiddy Cups for the following year. The contest has proven a great way to involve kids and make parents proud, while encouraging customers young and old to engage with the pizzeria. Best of all, offering collectible cups ensures kids

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THE PIZZA SYSTEM

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SAL & MOOKIE’S

Colorful, refreshing and kid-friendly, the slushes at Sal & Mookie’s are served in 16-ounce glasses.

“Kids love the concoctions we call Mookie’s Mocktails, made with multiple flavors of Monin syrups. Some of our bestsellers are the Berry Vanilla Remix, Big Apple Punch, Nada Colada, Sal’s Strawberry Fizz, and the berry-flavored Yankees Home Run.” — S P E N C E R T R E A N O R , S A L & M O O K I E ’ S

and parents will take home a piece of your brand—and hopefully think of you often, leading to increased future visits. You can even appeal to sustainable-minded moms and dads by offering a small discount for refills when kids return with the cups.

3

Up the fun factor. At Sal & Mookie’s, mocktails are served up in a typical 16-ounce glass, but the staff uses garnishes to supply the wow factor. “Depending on the drink ordered, it will come with a cherry, lime, lemon, orange, or a mixture of them to give it some fun visual appeal,” Treanor explains. Meanwhile, its Apple Pie Milkshake emulates the popular dessert with a sprinkling of crumbled graham crackers.

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Kids notoriously love visuals, so don’t be afraid to get creative—toothpick a gummy worm to drape over the glass’s rim, drizzle milkshakes with a swirl of syrup, or layer ingredients to give drinks a cool multi-tiered look. You can also use fun glassware in eye-popping shades or unusual shapes—think tiki designs or glasses that depict fruit or animals—as well as wacky looped or colorful straws.

4

Stay cool. If you offer ice cream or gelato in-store, why not cross-utilize those items for the beverage menu? Sal & Mookie’s offers floats, milkshakes, malts, ice cream sodas and slushes to appeal to the younger crowd.

Most of these can also do double-duty as adult-friendly dessert options. California Pizza Kitchen boasts frozen

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5

Market smart. Server suggestion and front-and-center menu placement are both key sales drivers for beverages at Sal & Mookie’s.

“We market our fun beverages to both the kids and the parents,” Treanor notes. “We have them listed in our Beverages section of the menu, as well as located on our main menu, and servers are great at suggesting and guiding the customers based on their favorite flavors.” To more subtly suggest fun options, the staff also displays syrup bottles behind the in-store ice cream parlor counter—a favorite hangout for young ones ogling the flavors and deciding what’s for dessert.

6

Consider low-sugar alternatives. Last January, CNN reported that almost two-thirds of children in the United States consumed at least one sugary beverage on any given day, and roughly 30% consumed two or more a day, between 2011 and 2014, according to a study released by the Centers for Disease Control and Prevention’s National Center for Health Statistics. While monitoring kiddies’ sugar consumption is outside your scope, you can offer beverages that deliver fun and fizz with less of the sweet stuff.

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Try low-sugar craft sodas or fruity seltzers that cater to concerned parents while still pleasing kids with fun flavors, or make your own healthy soda alternatives with club soda and squeezes of fresh citrus fruit. Alternatively, no-sugar-added teas can be jazzed up with just a splash of juice or syrup to lighten the sugar load. “We’re currently testing several new sparkling water beverages with a variety of fresh herbs and fruits, which are low in calories— typically 30 to 50, depending on the selection,” Ceraolo says. “We’ve been innovating with a variety of creative better-for-you options, including nonalcoholic beverages that place emphasis on fresh, high-quality ingredients and unique flavors.” Even better, they’ve been a hit with kids and adults alike!

Tracy Morin is PMQ’s senior copy editor.

August 2017 pmq.com

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lemonade on the menu—an ideal refresher for sweltering summer days. Need numerical proof of ice-cold appeal? The widespread (and kid-friendly) chain Uno Pizzeria & Grill serves 17,757 gallons of slush a year—enough to freeze over an official-size hockey rink!

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TASTE BEST

OF THE

Members of the U.S. Pizza Team share eight mouthwatering competition recipes from this year’s World Pizza Championship in Parma, Italy.

Photos by Bocelli and PMQ Staff

T

he U.S. Pizza Team (USPT) fielded a powerhouse lineup of pizzaioli for this year’s World Pizza Championship (WPC) in Parma, Italy. Although the major trophies went,

as usual, to Italian pizza makers, USPT competitors acquitted themselves nicely, as Dan Uccello of Flo’s Pizzeria in Grand Rapids, Michigan, won the award for the Highest Ranked American in all categories and Ali Haider of 786° in Sun Valley, California, earned the Highest Ranked Indian award. For this year’s post-show wrap-up, our USPT members generously agreed to share recipes for some of their best WPC competition pizzas with our readers. Buon appetito!

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Shrimp Tuscany Ali Haider, 786° Sun Valley, CA DOUGH 4 c. Antimo Caputo 00 Americana Pizza Flour 1½ c. plus 3-4 tbsp. hot water (105° to 115° F) 2 tsp. sea salt ½ tsp. dry active yeast Allow dough to ferment for 12 hours, then ball for three hours at room temperature INGREDIENTS Cilantro Pesto Chutney base 1 c. (about 4 oz.) shiitake mushroom caps, thinly sliced 1 c. (about 4 oz.) cremini mushrooms, sliced 1 c. (about 4 oz.) portobello mushrooms, sliced to ¼” thickness 4 oz. (about 2/3 c.) shredded Fontina cheese 4 oz. fresh mozzarella Cilantro Pesto Chutney 1 c. fresh cilantro leaves with stems 1 tsp. mint powder ¼ c. parsley leaves 2 garlic cloves, coarsely chopped

2 tsp. fresh thyme, chopped ½ tsp. truffle oil 1 oz. (about ¼ c.) fresh Parmesan cheese, grated ¼ tsp. sea salt or flake salt Arugula leaves, for garnish 16 medium shrimp, peeled and deveined Chopped garlic Olive oil

2 tbsp. pine nuts ¼ c. Parmesan cheese, grated ½ c. olive oil Sea salt Freshly ground black pepper

DIRECTIONS For the Cilantro Pesto Chutney base, combine all ingredients together in a blender until smooth. Spread the chutney over the crust, then build the pizza by adding all three types of mushrooms, Fontina cheese, fresh mozzarella, thyme, truffle oil, Parmesan and salt. Bake the pizza in a wood-fired oven at 750°F for 3-4 minutes. While the pizza is baking, grill shrimp in a skillet with olive oil and chopped garlic until pink. Remove the baked pizza from the oven, top with grilled shrimp and garnish with arugula.

August 2017 pmq.com

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Pear a Dice Pizza John Zozzaro, Downtown Cafe & Pizzeria Glen Coe, NY INGREDIENTS 10-oz. dough ball, stretched to about 12” 2 oz. Fontina cheese, sliced 1 caramelized pear, thinly sliced ½ oz. Gorgonzola cheese 2 oz. prosciutto, thinly sliced ½ oz. baby arugula ½ oz. Parmigiano-Reggiano Drizzle of Guinness Stout glaze Caramelized Pear 1 Bartlett pear, cut in half and thinly sliced ½ tbsp. butter ½ tsp. sugar Saute the pear in the butter and sugar mix until caramelized.

Guinness Stout Glaze 12 oz. Guinness stout beer 1¼ c. brown sugar ½ c. honey Pour all ingredients into a saucepan and whisk together. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the mixture is reduced by half. Let cool a bit, then put the mixture into a squeeze bottle.

DIRECTIONS Add Fontina cheese, caramelized pear and Gorgonzola cheese on the dough and fully bake the pizza. Top it off with the prosciutto, baby arugula, Parmigiano-Reggiano and Guinness Stout Glaze.

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The Mad Mushroom Dave Sommers, Mad Mushroom Lafayette, IN INGREDIENTS 500g dough, stretched to 35cm Morel mushrooms, cleaned and blanched Green and white asparagus spears, blanched and trimmed to size 5 oz. Fontina cheese 3 oz. mozzarella Garlic-infused olive oil DIRECTIONS Quick-fry the mushrooms in olive oil, then pat dry. Drizzle a light layer of olive oil on the dough and spread evenly. Cover with a mixture of the two cheeses. Top with one asparagus for each slice. Bake the pizza at 480°F until 65% to 70% done.

Remove from the oven. Top with one mushroom per slice and finish baking the pizza.

Pizza D’Italia Dan Uccello, Flo’s Pizzeria Grand Rapids, MI INGREDIENTS 12” dough ball 2 tbsp. fig preserves 1 tbsp. Asiago cheese 1 tbsp. Gorgonzola cheese 4 slices of fresh mozzarella

1 oz. arugula 4 slices of prosciutto 1 tsp. black balsamic pearls 1 tsp. white balsamic pearls

DIRECTIONS Stretch out the dough ball on a 12” pizza screen. Spread the fig preserves on the dough, leaving a 1”-wide crust. Evenly sprinkle on the Asiago and Gorgonzola cheeses and add fresh mozzarella slices, placed with about 1” of space in between. Bake at 550° to 600°F in a deck oven for 7-10 minutes until the dough turns golden brown. Place the arugula on top, then add prosciutto and black and white balsamic pearls.

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Join Team THE

AND START GETTING READY FOR THE 2018 WORLD PIZZA CHAMPIONSHIPS

COMPETE IN ONE OF OUR REGIONAL TRIALS TO SEE IF YOU CAN WIN A SPOT TO COMPETE WITH THE TEAM IN ITALY IN 2018 WEST COAST CULINARY TRIALS, SAN DIEGO, CA. (register at pmq.com/registerwct) Date: August 8th Location: Dominic’s Italian Restaurant, 268 Harbor Drive S., Oceanside, CA 92054

SOUTHEAST CULINARY AND ACROBATIC TRIALS, CHATTANOOGA TN. Date: December 5th, 2017 Location: Mellow Mushroom, 2318 Lifestyle Way, Chattanooga, TN 37421

NORTHEAST CULINARY TRIALS, CLEVELAND, OH. Date: September 17th Location: Samosky’s Homestyle Pizzeria, 6738 Center Rd, Valley City, OH 44280

U.S. PIZZA TEAM WINTER ACROBATIC TRIALS, MID AMERICA RESTAURANT EXPO Date: Jan 29th, 2017 Location: Greater Columbus Convention Center, 400 N High St, Columbus, OH 43215

FHC CHINESE PIZZA COMPETITION, SHANGHAI, CHINA Date: November 14-16, 2017 Location: Shanghai, China Events: Culinary and acrobatics

INTERESTED IN JOINING THE U.S. PIZZA TEAM? Apply online at uspizzateam.com, or for more information about the U.S. Pizza Team, email join@USPizzaTeam.com, or call Brian Hernandez at 662-234-5481 x129

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That’ll Dew, Peppa. That’ll Dew Kyle Rosch, Brenz Pizza/Il Forno Chapel Hill, NC INGREDIENTS 12-oz. dough ball, stretched to a 13” pizza 3 oz. crushed tomato sauce (San Marzano style), seasoned to taste with sea salt 4 oz. fresh ciliegine mozzarella 14 whole peppadews, marinated in balsamic vinegar at least 8 hours Ricotta cheese 4 oz. fennel sausage, hand-pinched and cooked Parsley, roughly chopped, for garnish DIRECTIONS Stuff peppadews with ricotta. Sauce the pizza and add fresh mozzarella. Fill in the gaps with the stuffed peppadews and fennel sausage. Bake the pizza in a wood-fired oven at 730°F for 2 minutes. Garnish with chopped parsley.

Salsiccia Pistachio Leonardo Rago, Panino’s Pizza Chicago, IL INGREDIENTS 280g to 300g pizza dough (for a 10” to 12” pizza) 7 oz. (1½ c.) unsalted, roasted, shelled pistachios ½ c. extra-virgin olive oil 2 tbsp. chopped basil

½ c. Parmigiano-Reggiano ½ c. Italian sausage ½ c. Chianti wine Fresh mozzarella, torn into dollops Lemon zest

DIRECTIONS Combine the pistachio nuts with oil, Parmigiano-Reggiano and basil, and puree in a blender. Sauté the Italian sausage in Chianti wine and drain the excess. Stretch out the dough. Spread the pistachio basil puree over the crust. Add sausage and more fresh basil, then top with fresh mozzarella.

Bake the pizza in a wood-fired oven for 90 seconds at 800° to 900°F until golden brown. After baking, add more fresh mozzarella and sprinkle with lemon zest.

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Roasted Three-Pepper Pizza Anthony Gordon, Casa Ristorante Italiano Fort Wayne, IN INGREDIENTS 9 oz. pizza dough 3 oz. roasted red pepper hummus 1 oz. fresh spinach 2 marinated artichoke hearts, quartered 6 marinated cherry tomatoes, halved

1 fire-roasted jalapeno, sliced 2 oz. fire-roasted red, yellow and green bell peppers, sliced 2 oz. Parmigiano-Reggiano/Asiago blend, grated Pinch of oregano and pepper Drizzle of olive oil

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DIRECTIONS Spread the hummus on the crust. Top with spinach, artichoke hearts, cherry tomatoes, jalapeño slices, peppers and the cheese blend. Bake at 350°F in a wood-fired oven. Sprinkle oregano and pepper on the pizza and finish with a drizzle of olive oil.

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G R E A T ER C OL UM BUS CO NVE NT I O N CE NT E R • CO LU M B U S , OH IO August 2017 pmq.com

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IDEA ZONE MSPARK

SPONSORED CONTENT

Use the power of print to drive traffic to your store

C

onvenience is a huge factor in deciding what to eat.

Big chains have capitalized on this feature of human psychology by creating seamless mobile ordering apps. But for the majority of mom-and-pops in America’s heartland, developing an app isn’t economically viable. The one proven way Mspark has found to get more clients to your business is through direct mail campaigns that offer a specific call to action. In their 30 years of business, Mspark has found shared direct mail to be highly effective in generating sales, particularly outside of mega-metropolises where urbanites receive flyers and special offers daily.

What is shared direct mailing? This is a special-offers package that households receive once a month. Your mailing goes out with other offers in your area, lowering the cost of postage for everyone. And although the offers are bundled, Mspark will work close with you to identity only the households that are most likely to respond. They begin by scoring your geographic area with demographics of the people living there, including “how likely are they to dine out,” etc. and then saturating your market with call-to-action pieces.

Today Mspark delivers to 24 million households every month, and the results have been astounding. “One local pizza shop was able to increase its sales by 59% after a single mailing and gain 150 new customers. Another client was able to get back $5 for every $1 they spent on their campaign. We have studied it extensively, and we know shared direct mail works,” says Shannon Vann, Marketing Director at Mspark.

Mspark is so confident that convenience drives sales, they make it easy for their customers too. They are a full-service agency ready to help any scale store with each step of the way.

“We have a team of marketing consultants, graphic artists and results analysts to help you maximize your ROI. If you’re a franchisee, we can help ensure your mailing campaign complies with brand standards,” says Vann.

Mspark knows they succeed when you succeed, and the most effective way they have found to drive sales is using wraps. A wrap is an 8 1/5” by 11” piece that goes around the other shared mail pieces.

Special for this feature in PMQ, Mspark is offering a “buy 3 get 1 free” deal on wraps. Visit mspark.com/sellmorepizza to take advantage of this offer or call 888-612-5711.

Increa se Sales FOR YOUR PIZZA BUSINESS! Mspark Helps You Shape and Execute a Powerful Advertising Program through Direct Mail.

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YOU DON’T WANT TO MAKE THIS LADY ANGRY PMQ Pizza Magazine’s Circulation Manager Sherlyn Clark says: If you’ve already renewed your FREE subscription to the pizza industry’s business magazine,

Thank You

PMQ is a must-read for every pizza pro. Featuring the latest pizza marketing and culinary trends, PMQ costs you nothing.

So I’m asking you:

please renew!

Here’s the problem If you don’t take advantage of this can’t-miss offer once every three years, our auditors won’t let us do it for you. Ball’s in your court!

I’m Talking to you

yeah, you!

Renew your subscription now, or your No. 1 source for industryleading pizza products, technologies and services will simply stop coming one day…and you won’t know why…and you’ll miss us!

Don’t create PMQ Separation Syndrome. We love you and we want you to continue to be part of our PMQ family.

RENEW NOW: ONLINE (PMQ.COM/SUBSCRIBE) | TEXT (662.269.6193) | CALL (662.234.5481 EXT.120) | MAIL THE POSTAGE-PAID CARD IN TODAY!

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SMARTMARKET CAPUTO

SPONSORED CONTENT

Pizzeria Operators Turn Heads With Signature Menu Items Leading industry cheese manufacturer Caputo offers custom cheese solutions to inspire application innovation.

W

ith the explosion of social eating and foodie-mania, more and more operators are turning up their culinary creativity to build menus that stand out from the competition. They seek manufacturers with the experience and knowhow to create authentic products that best fit their culinary visions. They demand exceptional taste as well as the multiple formats, innovative formulations and custom seasoning blends, along with the melting temperatures, shelf life and back-of-house ease they need.

That’s why more and more pizzerias are turning to Caputo. Offering countless and diverse types of cheese from all over the world, Caputo is an expert in formulating just the perfect cheese blend for an application. Taking into account flavor, functionality or simply cost reduction, the Caputo team will determine the best cheese for you without sacrificing the quality of the finished result. Whatever your needs, you can rest assured Caputo will deliver the quality, flavor and consistency that only high standards and family pride can produce. For more information, call 708-450-0074 or visit caputocheese.com.

Panzanella di Caputo Recipe

Recipe makes 5 servings

Ingredients 2 pints Caputo Ciliegini ¼ tsp. kosher salt (fresh cherry-sized mozzarella) 2 tomatoes, 2”x2” chunks 3 c. fresh arugula ⅔ c. seedless cucumber, 2 tbsp. chopped Italian parsley chopped 1”x1” ½ c. shaved Caputo Parmesan ¼ c. red onion, quartered (grated is fine too!) and sliced thin 1 c. prepared pesto 1 red bell pepper, cubed 1”x1” 1½ c. Panzanella Dressing 1 yellow bell pepper, cubed 1”x1” (recipe below) 5 basil leaves, chiffonade (shredded) 4 c. Focaccia Croutons (recipe below) 1 c. green pitted olives, chopped

Preparation Once ingredients have been prepped, combine them all in large bowl, toss with Caputo Panzanella Dressing and add Focaccia Croutons. Refrigerate for at least one hour to let flavors develop.

Panzanella Dressing ½ c. white wine vinegar ¼ tbsp. Dijon mustard 1 tbsp. honey

1 tbsp. fresh chopped garlic 1½ c. olive oil 2 tsp. Italian seasoning

Preparation Combine all ingredients.

Focaccia Croutons: Ingredients focaccia loaves

Preparation Preheat oven to 400°F. Cut focaccia bread into 1”x1” cubes. Spread bread cubes out on sheet pan in single layer. Bake bread until toasted (edges will turn brown).

Buon Appetito!

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CAP017

the

precision

Fresh Mozzarella and more.

Crafted to perfection, Caputoâ&#x20AC;&#x2122;s exceptional cheese delivers perfect results.

Authenticity and Versatility. From Fresh Mozzarella, Asiago and Parmesan, to Burrata, Ricotta, Pecorino Romano and more, Caputo offers the authentic Italian cheese you need to create menu distinction. With an enduring passion for the craft, we work with you to create perfect customized cheese solutions that deliver exceptional eating experiences to your guests.

Discover our distinctive difference; call 708-450-0074.

Š2017. All rights reserved. Caputo.

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CaputoCheese.com

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PRODUCT SPOTLIGHT

A Spicy, On-Trend Cheese Saputo Cheese USA introduces its Great Midwest Ghost Pepper Cheddar Cheese. Fiery morsels of ghost pepper are balanced with hard, dairy-rich cheddar for a spicy, on-trend cheese that satisfies customer demand for bold flavors.

Available in five-pound loaves to meet your back-of-house needs, it’s perfect for slicing, shredding and storing. saputofoodservice.com

1,600 Dough Balls Per Hour Make your pizzeria more efficient with the Thunderbird TDR-2380. The unit divides dough within a range of 2 oz. to 32 oz. and also rounds dough, saving many hours of labor.

Producing a maximum of 1,600 dough balls per hour, operators can finish what used to be a day’s work in just an hour or two, and anyone can be trained to use it. 866-875-6868, thunderbirdfm.com

Hands-Free Portion Control Detecto’s new PZ series wireless scales provide a wireless connection between the scale base and indicator for busy pizza prep stations. The PZ series features a 14”-by-14” stainless steel platform, 30 lb. or 60 lb. capacity, a 1”-high LCD readout, mounting bracket, and NSF certification. The unique hands-free tare function even lets you remove the tare weight without pushing a key. detecto.com

Dough Handling Just Got Easier American Baking Systems offers spiral mixers in sizes that range from 25kg to 200kg, including models designed specifically for pizza. The company’s line of removable dough mixers and bowl lifts makes dough handling less labor-intensive for medium- to large-scale operations. Lifts with dump heights of 36″ and 72″, plus custom heights, are available. 319-373-5006, abs1.net

Marketing the Modern Way

The Perfect Pizza Topping

REBS Marketing helps pizzeria owners engage customers across all media, platforms and devices, handling the entire process from start to finish. An omnichannel direct marketing approach lets you deliver your message—using regular mail, email, digital ads, social media and videos— via phones, tablets, computers and physical mailboxes.

800-320-7327, rebsmarketing.com

Used in some of the top pizzerias nationwide, Olli Salumeria’s salami is made with vegetarian-fed, antibiotics-free pork and comes in a wide variety of flavors. Their pepperoni boasts the rich, aromatic flavors of sweet paprika and wine combined with natural pork flavors. It’s the perfect topping for pizzas and sandwiches or can be sliced and served with cheese as an appetizer. 619-373-3204, olli.com

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PIZZA WITHOUT BORDERS

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

By Missy Green

Karachi, Pakistan

This Basement in Pakistan Delivers Authentic New York-Style Pizza

W

Qadir learned the craft of New York pizza making from both formal training and a number of mentors, including Alex, who works at Joe’s Pizza in Greenwich Village.

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hen Omar Qadir went to New York for medical treatment in 2012, he didn’t know that pizza would change his life forever. Today, five years after Qadir’s first taste of New York pizza, he has amassed a wealth of knowledge and launched his own pizzeria out of his basement in Karachi. His mission: to bring authentic New York-style pizza to Pakistan.

“At the time I went to New York, I wasn’t at a high point in my life,” Qadir recalls. “I quit engineering school after two years, and my parents’ company, where I worked after that, went under. I’d always had pizza on my mind, so, while I was in New York, I Googled ‘pizza tours’ and came across one by Scott Wiener.” Cruising the city’s landmark pizza joints with Scott’s Pizza Tours was a pivotal moment in Qadir’s life. “Scott completely blew me away, seeing how he had built his whole life around pizza,” Qadir says. “It was hugely inspiring.”

Wiener’s passion for pizza ignited a spark in the young Qadir. “I must have gone to 150 pizzerias around New York after that,” he adds. “Totonno’s, Di Fara, John’s on Bleecker Street, Paulie Gee’s—I tried them all. I learned tidbits of wisdom from Scott, and I attended Pizza a Casa Pizza School in New York.”

After his first trip to New York, Qadir returned with a pizza stone and the lessons he had learned abroad. “The local ingredients in

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Karachi were surprisingly decent,” he says. “I made pizza for my friends and family, and it was pretty good, but I wanted to see just how good I could make it. I bought $250 worth of materials and improvised my own brick oven in the back yard.”

In later visits to the States, he acquired more pizza training, completing a weeklong course at Goodfella’s Pizza School of New York and working under some of the best pizza makers in the city. “Joe Riggio, the owner of NY Pizza Suprema, is one of my major influences and inspirations,” Qadir says.

“He taught me how to make pizza, and I strive every day to make the kind of pizza he’s making.”

REEDUCATING CUSTOMERS Back in Pakistan, Qadir was ready to start selling pizza—or thought he was, anyway. “The first day I opened out of my parents’ kitchen was a huge fiasco,” Qadir remembers. “The orders were rolling in, and I couldn’t keep up. I felt like a failure, and at some point I just put my head in my hands and cried. When my sister saw me, she immediately jumped in and helped me get through the rush.”

But Qadir persevered. Two years later, Qadir’s parents helped him invest in professional equipment, which was installed in their basement, and the new and improved Famous O’s Pizza opened for business in 2015. With the extended capacity of the facilities and some hired help, sales have been growing exponentially. “There’s a big market for quality pizza in Pakistan,” Qadir says. “People just need some education on the ingredients. Pakistan’s introduction to pizza was in 1993, and people think pizza is supposed to be thick, oily and mass-produced. Sometimes they tell me my pizza is too dry or too thin because it’s not what they’re used to.”

“We try to explain the characteristics of New York pizza through our marketing—the desired char, crunch, etc.,” he continues. Famous O’s primary outlets for marketing are Facebook and radio, exclusively produced in English, since Pakistan is a former British colony and nearly everyone there speaks the language.

Qadir’s biggest challenge has been getting the quality ingredients he needs to replicate a perfect New York pie. “The climate here in Pakistan is not like what you would find in Italy or California,” he notes. “The local flour is weak, so I create a mix to emulate what you would find in the States. I have a supplier in the north who provides me with buffalo mozzarella, but good tomatoes are hard to find.”

Additionally, Pakistani law forbids the sale of pork and alcohol, so Qadir’s pepperoni and fennel sausage are both made with beef. “Right now, we use Danish cheese, but my first choice would be Polly-O,” he says. “I would prefer to use All Trumps flour and Stanislaus tomatoes, but they’re too difficult to get here.”

In June 2018, Famous O’s will enter its third phase of expansion and move into its first out-ofthe-basement location. And, as his business steadily grows, Qadir remains forever grateful to his pizza mentors, Scott Wiener, Joe Riggio, and all of the pizzaioli he trained with in the Big Apple. But he still has one more dream to fulfill: One day, he aspires to open a pizza shop in New York.

Visit the Famous O’s Facebook page at facebook.com/ famousospizza/.

August 2017 pmq.com

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THE PIZZA EXCHANGE BULLETIN BOARD

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THE PIZZA EXCHANGE BULLETIN BOARD

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ADVERTISER INDEX AUGUST 2017 Advertiser

Phone Website

Page

AM Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . 219-472-7272 . . . . . . . . . ammfg.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Bacon Jams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 856-222-2000 . . . . . . . . tbjgourmet.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Bellissimo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-813-2974 . . . . . . . . bellissimofoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Caputo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . caputocheese.com . . . . . . . . . . . . . . . . . . . . . Cover Tip, 85 Conte Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-211-6607 . . . . . . . . contepasta.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Detecto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-641-2008 . . . . . . . . detecto.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Edge Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-480-EDGE . . . . . . . edgeovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Escalon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . escalon.net/recipe-overview . . . . . . . . . . Inside Back Cover Fontanini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-331-MEAT . . . . . . . . fontanini.com . . . . . . . . . . . . . . . . . . . . . . Inside Front Cover Galbani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-206-9945 . . . . . . . . galbanicheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 30, 31 Grande Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-8-GRANDE . . . . . . . grandecheese.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Harbortouch POS . . . . . . . . . . . . . . . . . . . . . . . . . . 866-286-8744 . . . . . . . . iharbortouch.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 HTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-321-1850 . . . . . . . . hthsigns.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Infratech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-421-9455 . . . . . . . . infratech-usa.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 La Nova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 716-881-3366 . . . . . . . . lanova.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover LFI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-882-0551 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Lloyd Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-748-6251 . . . . . . . . lloydpans.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 MailShark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-457-4275 . . . . . . . . themailshark.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Marsal & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631-226-6688 . . . . . . . . marsalsons.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 MicroMatic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-327-4159 . . . . . . . . micromatic.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Microworks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-787-2068 . . . . . . . . microworks.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Mid-America Restaurant Expo . . . . . . . . . . . . . . . 877-265-7469 . . . . . . . . . ohiorestaurant.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Middleby Marshall . . . . . . . . . . . . . . . . . . . . . . . . . . 877-34-OVENS . . . . . . . wowoven.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Orlando Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201-368-9197 . . . . . . . . orlandofoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 PCI Pizza Cono . . . . . . . . . . . . . . . . . . . . . . . . . . . . 732-707-9009 . . . . . . . . pcifrozenfoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 PDQ POS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 877-968-6430 . . . . . . . . pdqpos.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Perfect Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-783-5343 . . . . . . . . perfectcrust.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Pierce Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . poultry.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 Pizza Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 855-289-6836 . . . . . . . . pizzasolutions.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Restaurant Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . restaurantdepot.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Robot Coupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-1646 . . . . . . . . robotcoupeusa.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Saputo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-824-3373 . . . . . . . . saputousafoodservice.com . . . . . . . . . . . . . . . . . . . . . . . . 33 Slice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 844-880-2346 . . . . . . . . slicelife.com/joinnow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Somerset Industries . . . . . . . . . . . . . . . . . . . . . . . . 978-667-3355 . . . . . . . . smrset.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Speedline . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-400-9185 . . . . . . . . speedlinesolutions.com/livemaps . . . . . . . . . . . . . . . . . . 35 Stanislaus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-327-7201 . . . . . . . . stanislaus.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5 Stitzii . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 818-StitZii . . . . . . . . . . . . stitzii.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 Tyson . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tysonfoodservice.com/promotions . . . . . . . . . . . . . . . 13, 15 Uhlmann Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 866-866-8627 . . . . . . . . heckersceresota.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Univex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 800-258-6358 . . . . . . . . univexcorp.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 XLT Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 888-443-2751 . . . . . . . . xltovens.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE BAKING SCHOOLS

CHEESE

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

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

BEVERAGES ON TAP

Authentic Flavor for Modern Menus

BOX TOP MARKETING

New Paddle Board Award!

CALL (800) 824-3373 OR VISIT SAPUTOUSAFOODSERVICE.COM

by Box Top Advertising Inc.

X High Quality, Laser Engraved X Perfect award for anyone that deserves recognition in the pizza industry.

Call us today at 302-378-7895 or e-mail us at products@boxtopinc.com to place your order!

Mozzarella I Provolone I Blue Cheese I Gorgonzola I Asiago I Romano

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

CELLONES.COM • 800.334.8438

Contact - Mark Wutz • MWutz@cellones.com

CANDY/MINTS

Easy Way to Drive Traffic hospitalitymints.com

800 334 5181

CHEESE SHAKERS

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

CHEESE CHEESE SHAKER LIDS

CHICKEN

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

COMPUTER SYSTEMS: POINT OF SALE

The BEST Pizza POS OS OS

877-968-6430 PDQpos.com

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

CONSULTING

CUTTING BOARDS - EQUAL SLICE

Pizza Technology that Delivers.

www.granburyrs.com

800.750.3947

DESSERTS

Be Inspired. Be Creative. Be Original.

Red, White, and Blue Pizza with Nutella®

* * * * * * * * * *

Kiosks iPad POS Printers Cash Box Card Swiper Website Mobile Apps Fast Deposit Gift Cards Email

Fried Pizza Dough with Nutella®

Breakfast Pizza with Nutella®

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

OrderSnapp.com

Now Offering Gelato & Tiramisu Cups

more than a POS, more than online ordering ( 888-402-6863 ) 908-241-9191 * Tasteitpresents.com

Drive delivery profit with visual dispatch: speedlinesolutions.com/PizzaPOS 1-888-400-9185

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

Make it count

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE DOUGH DIVIDERS/ROUNDERS

DOUGH

DOUGH PRESSES, ROLLERS

DeIorio Foods

@DeIorios

blog.DeIorios.com

DeIorios.com

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

DOUGH TRAYS/PROOFING TRAYS

www.mamalarosafoods.com

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

DOUGH BOWLS • Dough Trays – extremely durable and airtight!

Outlasts All Other Dough Trays • Dough Tray Covers – designed to fit!

• Plastic Dough Knives – two ergonomic designs!

• Dough Tray Dollies – heavy duty!

Excellence in Customer service since 1955!

The preferred dough tray of the largest pizza companies in the world.

Buy direct from the manufacturer with over 25 years manufacturing in dough trays.

Call 800-501-2458 ........... www.doughmate.com ......... fax: 908-276-9483

When Dough Matters!

Eliminate racks, lids and tins with our stackable, airtight and cost effective Dough Trays.

1-502-969-2305 www.DoughTrays.com

DOUGH DIVIDERS/ROUNDERS COST EFFECTIVE

STACKABLE

AIRTIGHT

DURABLE

ORDER DIRECT

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

WWW.DOUGHTRAYS.COM

FLOUR, GLUTEN-FREE Scan for Demo

Premium Flours Make Gluten-Free Tasty & Easy!

Tel: 310-366-7612 E-mail: sales@authenticfoods.com Web: www.authenticfoods.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE FRANCHISING

FLOUR

Molino Pasini s.p.a. - Italy

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

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 • www.ifranchisegroup.com • info@ifranchisegroup.com

Full line of Flour: Pizza, Pasta, Bread, Pastries, Gluten Free, & Whole Grains Imported Exclusively by: Manzo Food Sales, Inc. Tel. (305) 406-2747.........www.manzofood.com

150 years of premium pizza flour

Heckers & Ceresota

FRYERS BE THE

KING OF

CHICKEN WINGS With AutoFry and MultiChef ventless technology you can serve hot delicious appetizers without the need for costly renovations.

SINCE 1843 THE UHLMANN COMPANY 1-866-866-8627

◆

Fully Automated • Convenient • Reliable • Safe • Affordable • Fully Enclosed For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source for Ventless Kitchen Solutions for over 25 Years

HeckersCeresota.com

FOOD DISTRIBUTORS

FURNITURE/FIXTURES

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

Bringing Italian Back to Pizza

Made in the U.S.A.

www.infradyne.com

888.317.5255

Exclusive North American Importer of Ciao Tomatoes and Caputo Flour 201-368-9197 | orlandofoods.com 96

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE GLUTEN-FREE PRODUCTS

INSURANCE Scan for Demo

Premium Flours Make Gluten-Free Tasty & Easy!

Tel: 310-366-7612 E-mail: sales@authenticfoods.com W H O L E S Web: O M www.authenticfoods.com E & D E L I C I O U S ™ WHOLES

OME & DELICIOUS

™

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

INVENTORY

MACHINERY/EQUIPMENT

1-800-426-0323

www.northernpizza.com

Ovens Mixers Prep Tables Walk-ins Parts Smallwares

MACHINERY/EQUIPMENT

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MACHINERY/EQUIPMENT

MARKETING IDEAS

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

800/824-1646 www.robotcoupeusa.com

Pizza’s Great Storyteller

Radio-style stories to bring customers in.

Let pizza’s greatest storyteller make you a local pizza hero!

• Fully-produced 1-minute pizza stories

Hear samples at PizzaTV.com/Rix

Rix Quinn

MAILING LISTS

Reach More Hungry Customers with an Occupant List • Saturate neighborhoods with your message

MAGNETS

• 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

www.melissa.com/hungry 1-800-MELISSA

MEAT TOPPINGS MARKETING IDEAS

BACON JAM: NOT JUST FOR BURGERS ANYMORE. LOWER FOOD and L A B O R C O S T 856-222-2000

TBJGOURMET.COM

INCREASE MARGIN and C U S T O M E R S AT I S FAC T I O N

PEPPERONI • FRESH SAUSAGE • SALAMI

REACH MORE CUSTOMERS

NO SECRETS, ONLY QUALITY

with Di rect Mai l!

BUY 3 WRAPS,

GET 1 FREE! PMQ Quarter Resource Guide PRESS.pdf

1

PMQ

READER OFFER! 5/15/17

2:48 PM

CALL TODAY: 1.888.612.5711

www.mspark.com/specialoffer

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

MIXERS

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

www.pizzamixers.com • 1-877-R-MIXERS

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MIXERS

ONLINE ORDERING 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

Dinerware Integration

Globe Food Equipment Co. | www.globefoodequip.com

Online Mobile Ordering Solution for Restaurants

The Original Variable Speed Mixer

Varimixer Strong as a Bear.

Dinerware

$99 Monthly imenutogo.com 0% Commission Go Mobile Today!

(718) 676-7554

800-222-1138

www.varimixer.com V6OP

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

Grow Your Business with the power of online ordering More Orders. Starting Now.

SliceLife.com/JoinNow or (844) 880-2346

MOISTURE-ABSORBENT TOPPINGS CONDITIONER/SUPPLIES

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 enrique.escudero@dcoop.es ... www.dcoop.es

PIZZA BOXES

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.

ON HOLD MARKETING/PHONE SERVICES

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

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

UP TO 4-COLORS | NO PLATE FEES*

Rectangular Flat Bread Boxes Available

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

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

AUGUST SPECIALS

High Quality Pizza Tools

Made in Italy Since 1986

Phone 630-553-9135 sales@gimetalusa.com www.gimetalusa.com 100

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA BOX LINERS

PIZZA OVENS

Stone Deck, Pizza Dome, and Bakery

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

PIZZA DELIVERY THERMAL BAGS

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

TRADITIONAL, FAST CASUAL, ARTISAN...

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

PIZZA OVENS

WOOD FIRED OVENS marraforni.com info@marraforni.com 888.239.0575 August 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA PEELS

PIZZA OVENS

EARTHSTONE OVENS, INC. ...............6717 San Fernando Rd...................Glendale, CA 91201 800-840-4915 .......................Fax: 818-553-1133.......................... www.earthstoneovens.com 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......................... marsalsons.com ................................................................. rich@marsalsons.com WOOD STONE CORPORATION..........................................................................................................

Stone Hearth & Specialty Commercial Cooking Equipment..............................................................

1801 W. Bakerview Rd...............................Bellingham, WA 98226 TOLL Free 800-988-8103 .....................Fax: 360-650-1166 ................................................ woodstone-corp.com

PIZZA PANS

PIZZA SUPPLIES

AMERICAN MADE

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

P.A. PRODUCTS, Inc. BAKEWARE SPECIALISTS

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

• Pizza Preparation and Delivery Products •

National Marketing, Inc.

www.nminc.com 800-994-4664

734-266-2222

Fax: 734-266-2121

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

Introducing

THE

PIZZA BUTLER!

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

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

PIZZA PEELS

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

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA SUPPLIES

PRINTING

DESIGN • PRINT • MAIL

888-915-8369

www.GetMailShark.com No Money Up Front On All Mailings Mail & Pay Weekly!

Menus This coupon is only valid at the Hanover location.

SANDWICHES

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

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

(917) 633-2432

Postcards Dine-In • Carry Out • Delivery

KID’S MENU

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

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

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

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

Roast Beef & Cheese *Au Jus add 0.40

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

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

Served with Apple Sauce, Cookie & Drink

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

Buy One Large Pizza Get One

DAILY SPECIAL

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

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

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

free

(Dine in or carryout only)

free

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

Poppa’s PIZZA SHOP 917-633-2432

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

(917) 633-2432

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

Offer valid for a limited time at participating locations.

Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 2

Wing Deal

buffet bunDle

DAILY SPECIALS 8.00

Wings 50¢

Large 1 Topping Pizza, and a Large Soda

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

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

tHree Pizza Deal

24.99

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

Poppa’s PIZZA SHOP 917-633-2432

Offer valid for a limited time at participating locations.

Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 1

Add Extra Bacon 1.50 • Add Extra Meat 2.00

Italian Salami & Cheese

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

free MeDiuM Pizza

free large Pizza

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

Two Buffets $ Two Fountain Drinks

12.99

(Dine in or carryout only)

Poppa’s PIZZA SHOP 917-633-2432 Offer valid for a limited time at participating locations.

Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 3

Half Price

Drinks in Drive-Thru

1/2 Price

4138 Hanover Street New York, NY 10038

*Roast Beef, add Au Jus 0.40

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

Poppa’s PIZZA SHOP 917-633-2432

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

Chocolate, Strawberry or Vanilla

BEVERAGES

4138 Hanover Street

(917) 633-2432

Beer on Tap

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

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

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

Bottle Beer

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

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

• 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

Wine

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

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

(917) 633-2432

917-633-2432

Offer valid for a limited time at participating locations.

Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 5

4138 Hanover Street New York, NY 10038

917-633-2432

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® www.themailshark.com 1-888-457-4275

LET US CATER YOUR NEXT EVENT!

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

This coupon is only valid at the Hanover location.

Poppa’s PIZZA SHOP 917-633-2432

Offer valid for a limited time at participating locations.

Not valid with any other offers. Tax not included. Limit one coupon per transaction. Limited Time only. Coupon Code: 4

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

$9.99

2 Large Pizzas (Dine in or carryout only)

19.99

$

buffet Deal

Buffet and Drink (Limit Five per COupon)

6.99

$

(Dine in or carryout only)

Poppa’s PIZZA SHOP 917-633-2432

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

917-633-2432 www.PoppasPizza.com

Example 3.indd 2

8/18/15 11:28 AM

Original New York Style Pizza Order Online »

2216

4138 Hanover Street

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

www.PoppasPizza.com

Scratch-Off Postcards

Peel-A-Box Postcards

food!* Scratch to win fREEto reveal your prize!

Scratch Below

4138 Hanover Street New York, NY 10038

917-633-2432 Original New York Style Pizza 2216

©2014 Mail Shark® www.themailshark.com 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!”

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PIZZA BUFFET • SALAD BAR • SANDWICHES

FREE LARGE PIZZA

FREE MEDIUM PIZZA

Buy One Large Pizza

Buy One Medium Pizza

Get One FREE

Get One FREE

(Dine in or carryout only)

(Dine in or carryout only)

917-633-2432

917-633-2432

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Limited Time only. Coupon Code: 1

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THREE PIZZA DEAL

WING DEAL

3 Large One Topping Pizzas $

Wings 50 ¢

24.99

(Dine in or carryout only)

917-633-2432

2816

(Delivery or carryout) 917-633-2432

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction.

Limited Time only. Coupon Code: 3

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BUFFET BUNDLE

HALF PRICE

2 Buffets & 2 Fountain Drinks $

Drinks in Drive-Thru

5138 Hanover Street New York, NY 10038

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5138 Hanover Street New York, NY 10038

917-633-2432

917-633-2432

(800) 641-2008

1/2 PRICE

12.99

917-633-2432

917-633-2432

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Limited Time only. Coupon Code: 5

Offer valid for a limited time at participating locations. Not valid with any other offers. Tax not included. Limit one coupon per transaction.

Limited Time only. Coupon Code: 6

PIZZA DEAL

DOUBLE DEAL

Any Large Pizza $

2 Large Pizzas $

(Dine in or carryout only)

(Delivery or carryout)

19.99

9.99

917-633-2432

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

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Birthday Mailers

New Movers

Happy Birthday, John!

Celebrate Your Special Day with a FREE Entrée!

See Reverse Side For Your Special Offer.

1142 Victoria Court Fort Kent, ME 04743

FAMIGLIA

207-398-1269

Pizza

www.famigliapizza.com

Your Favorite Neighborhood Italian Cuisine!

Door Hangers

Box Toppers Gourmet Pizzas 9” Small 4-Cut 8.99

12” Medium 8-Cut 12.99

14” Large 10-Cut 15.99

Deluxe

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

Meat SupreMe

SPECIALS

LUNCH

PRIVATE LABELING

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.

Hawaiian

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

OrdEr ONLiNE

www.FoxsPizzaPunxsy.com

Bacon DouBle cHeeSeBurger

dinE in or CArrYoUT

MonDaY-FRIDaY | 10 aM - 2 pM

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®

7722

HAPPY HOUR

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

BreaD StickS

Home of the Big Daddy Pizza Special

Beer

Large 3-Topping Pizza

$11.99

PIZZA & WINGS

®

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

From Our Den to Your Den

Large 1-Topping Pizza and 8 wings

$16.99

CodE: KY

®

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

From Our Den to Your Den

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

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Pizza & Sticks

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

$16.99

®

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

From Our Den to Your Den

Double Deal

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

$16.99

8/18/16 8:21 AM

4.99

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

SSaLaDS

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

taco

Buffalo cHicken

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

Pizza hut

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

Pizza Hut Socal DH B 08 16.indd 2

Veggie

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

5.99

16 Oven-Baked With Our White Garlic Sauce, Topped With Our 3 Cheese Blend And Sprinkled With Our Special Shaker Cheese Blend.

Served With A Side Of Marinara Sauce.

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

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

Served with Fries

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

cHooSe Your flaVor:

BoneleSS cHicken

6.99

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

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

$19.99

®

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

From Our Den to Your Den

8417

3/2/16 10:09 AM

Foxs Pizza Punxsy 2SBT 02 16.indd 2

3/2/16 10:09 AM

www.GetMailShark.com August 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PRINTING

REFRIGERATION

see more at

www.marsalsons.com

(631) 226-6688

ROOM KEY ADVERTISING

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 SAUCE

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE TOMATO PRODUCTS

SAUCE

TOMATO PRODUCTS

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.

njfco.com | 800.291.3862

SCALES

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

WINGS

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

Pizza@YamatoCorp.com 262-236-0000

SPICE FORMULATION, BLENDING & PACKAGING

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

GUARANTEED LOWEST INDUSTRY PRICE!

www.fidelitycom.com.........................800-683-5600

TOMATO PRODUCTS

The Best Tomatoes Italy has to Offer Imported to North America exclusively

by Orlando Foods.

201-368-9197 | orlandofoods.com August 2017 pmq.com

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PIZZA HALL OF FAME www.pizzahalloffame.com

Arni’s From unlikely franchisee to pizza kingpin, Arni Cohen remained true to his core principles: supporting customers and communities. By Tracy Morin

A

rni Cohen, a journalism and history major in college, might have seemed an improbable pizza entrepreneur, but he was no foodservice newbie, having worked since 14 at his uncle’s fine-dining restaurant. By 1965, in his early 30s, Arni was ready to strike out on his own. He purchased an existing Pizza King franchise in Lafayette, Indiana, then another in 1971 (both known as Arni’s Pizza King). But he soon would break off to truly rule his growing empire, simply called Arni’s.

“He had a successful business that did things the right way, with an old-school approach: taking care of customers, great products and reasonable pricing,” recalls Brad Cohen, Arni’s son and, along with his brother Kurt, current co-owner/ executive vice president.

Still, Arni always sought to strike a balance between innovation and tradition. His first large-scale ad—a billboard that simply said, “Meet You at Arni’s”—became more than a

(Clockwise from left) Joe Bailey was a popular bartender and manager at Arni’s for 30-plus years; employees work the pizza counter in the late ’70s; Arni shows off his famous pizza; a band plays the Arni’s rooftop; Arni serves customers at the pizzeria.

slogan, but a way of life for locals.

From the late ’60s to early ’80s, the original Arni’s thrived as a rollicking entertainment hotspot, hosting acts from jazz and bluegrass to live comedy, and eventually grew to seat nearly 500. But Arni’s also brought genuine value to the community, touching the lives of employees who remained loyal for decades, five generations of customers who shared a single table, and even those without personal connections to the pizzeria (an annual charity golf outing has raised $400,000-plus for nonprofits over 14 years). “We’re so proud, as a family, that people regard us as a true community restaurant,” Brad says. “Lasting 50-plus years in this industry is amazing, and you don’t do it by just thinking of yourself. You take care of the community, and let the community take care of you.”

Arni’s sons had also struck out on their own to build careers before returning to the family business— Kurt in 1988, Brad in 1992—and

both respected the brand’s oldschool values while introducing fresh ideas to the enterprise. Kurt admits it was initially difficult for his dad to embrace change, but soon the company added franchising, collecting stores at a faster clip; today, Arni’s counts 18 locations in Indiana, 15 company-owned, and a comprehensive, efficient commissary ensures consistency across locations.

“Many generations of families have been our clients,” Kurt says. “We want to deliver what they expect—great food and great service—but we don’t chase trends.”

Arni himself was involved until his death in 2002, but his legacy continues strong. “He was an amazing man for his ability to take care of people, and that really set us apart,” Brad concludes. “In this industry, you can’t mess up and expect to fix it tomorrow. It’s not rocket science; it’s a way of life.”

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Your signature pizza deserves a better tomato.

The most important ingredient of your dish is, well, you. All your hard work and innovation are what's earned your specialties their "special" title. We know you go to great lengths to make sure every bite tastes just right. And that’s why we protect our tomatoes’ natural flavor by hand sorting, gently processing and never adding bitter preservatives like citric acid. We think the fresher, sweeter taste will inspire you. Explore just how many ways you can use our tomatoes at escalon.net/recipe-overview

©2017 Escalon Premier Brands

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