PMQ Pizza Magazine October 2017

TWENTI E TH the cra ft ANNIVERSARY COLLECTORS ISSUE Caputo offers authentic Italian artisan cheeses to add delicious distinction to any menu.

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©2017. All rights reserved. Caputo.

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the skill To reach an intended outcome, the journey there has to be flawless.

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PMQ PIZZA MAGAZINE | October 2017 | Volume 21, Issue 8

TWENTIETH ANNIVERSARY COLLECTORS ISSUE

The Pizza Industry’s Business Monthly | PMQ.com

THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

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FIND US!

Featured Video at PMQ.com THE WOLF LEADS THE PACK With a pizza featuring three types of sausage and a spicy tomato marmalade base, Michael “The Wolf” Athanasopolous, owner of The Lamb and the Wolf in Sacramento, California, earned top honors at this year’s West Coast Pizza Trials for the U.S. Pizza Team. Our video crew captured all the excitement, including an appearance by celebrity judge Jodi “The Bacon Babe” Taffel of the Food Network. Watch the video at pmq.com/westcoastpizzatrials.

Exclusively On PMQ.com

7 Tips to Draw Generation Z Customers

The Rise of the Spaghetti Cone

To turn your pizza shop into a hangout for Generation Z (those born in 1996 or later), online ordering is a must, but it’s probably not enough. From creating a team of teen ambassadors to hosting tutoring sessions, we offer seven creative tips at pmq.com/generationz.

With this unique street food, a customer favorite at the Spaghetti Incident in New York City, you don’t have to doodle with your noodles to get them into your mouth.

But is the spaghetti cone really easier than eating from a plate? Find out at PMQ.com/spaghetticone.

How to Build a Pizza-Bot

Pizza: The Official Food of One-Night Stands

With help from master pizzaiolo Enzo Coccia, engineers in Naples, Italy, are trying to design a robot that can make a pizza entirely from scratch. But, so far, RoDyMan can’t even stretch dough without tearing it. Read the story at PMQ.com/pizzabot.

We’re not saying pizza is an aphrodisiac, but according to a Yelp survey of millennials, there’s nothing better after a one-time fling than a fresh, hot slice. And if pizza’s your favorite food, you’re a lot sexier than those chicken-wing lovers! Read more at PMQ.com/postsexpizza.

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PMQ PIZZA MAGAZIN

TWENTIESTAHRY ANNIVERCTORS COLLE UE ISS

r 2017 E | Octobe | Volume 21, Issue 8

Contents ON THE COVER

’s Busines Industry s Monthly m | PMQ.co

An Oral History of PMQ Pizza Magazine

The Pizza

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D'S AUTH

THE WORL

ORITY ON

PMQ.COM PIZZA |

From cover image pranks to the founding of the U.S. Pizza Team, the PMQ staff looks back on the company’s early days—and ponders the future of the world’s most popular food. Compiled by Tracy Morin, Liz Barrett, Rick Hynum

FEATURES MALAWI’S

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Playing With Fire Three experienced operators explain how to achieve the perfect bake with a wood-fired oven. By Tracy Morin

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Will It Melt?

From feta to Gruyère, experts detail the baking characteristics of six popular pizza cheeses. By Liz Barrett

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6 Ways to Boost Your Curb Appeal If your building’s exterior makes people want to run away instead of walk inside, it may be time to spruce it up. By Liz Barrett

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Body Language What if you could teach your servers an easy way to understand and address customers’ needs without saying a word? Here’s how to do it. By Liz Barrett

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Happy Vendings

U N IVE R SITY

BLUE MOON PIZZA / AMY HUNSINGER

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XAVIE R

Pizza vending machines could open an entirely new revenue stream for pizzeria restaurant owners.

By Tracy Morin

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XAVIE R U N IVE R SITY

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DEPARTMENTS

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In Lehmann’s Terms: Can Par-Baked Crusts Save Time During Rush Periods?

Par-baking dough skins for later use has advantages and disadvantages, says Tom “The Dough Doctor” Lehmann.

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Accounting for Your Money: Data Breaches: A Restaurant Operator’s Nightmare You’d be amazed at how easily a hacker can break into your POS system.

To protect your financial information, follow these tips from the IRS.

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Think Tank: Does It Pay to Advertise On Yelp?

For online advertising, Think Tank members recommend Google AdWords and promoted Facebook posts over the popular review site.

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Pizza Without Borders: How Pizza Is Done in Suriname Even down in South America, small pizzeria operators have to compete with giants like Pizza Hut.

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Pizza Hall of Fame: John’s Restaurant & Pizzeria At this beloved mid-Michigan institution, four generations of the Persi family have learned how to do the grunt work—no silver spoons allowed.

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SPONSORED CONTENT

94 BINGO PIZZA

IN EVERY ISSUE 6

Online at PMQ.com

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From the Editor

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From the Inbox

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Moneymakers

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The Art of Marketing

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Recipe of the Month

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Recipe Zone

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The Pizza Exchange

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Product Spotlight

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Industry Resource Guide

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SmartMarket: Double Your Pizza Production With Marra Forni Designed to accommodate two chefs cooking at the same time, the Due Bocche oven delivers twice the efficiency and versatility.

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

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Idea Zone: Cut Waste and Excess Fat With Stitzii Grease-absorbent on one side and grease-resistant on the other, Stitzii’s liners can knock up to 15% of the fat off your pizza.

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Idea Zone: Our Town America: Now Offering POS Integration for Ease of Use for Larger Brands Our Town America’s state-of-the-art New Mover Program helps you reach new customers and turn them into regulars.

Check out our digital and tablet editions for bonus video and editorial 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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FROM THE EDITOR

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

A PUBLICATION OF PMQ, INC. | 662-234-5481 VOLUME 21, ISSUE 8 OCTOBER 2017

Still a People Business

PUBLISHER

Steve Green, sg@pmq.com ext. 123

W

hen PMQ launched 20 years ago, I knew little about pizza except that it was delicious. I was a newspaper reporter then, and the one good thing about working late on big election nights was the pizza delivered by a big national chain that shall remain nameless, paid for by the newspaper. We had two choices—cheese or pepperoni—but any free pizza was, for me, a glorious feast. I didn’t realize it was mediocre pizza. I honestly thought all pizza was the same.

As editor of PMQ, I’ve learned a thing or two over the years. Before I’ll order mediocre pizza now, I’d sooner heat up a can of Beanie Weenies. But just as my tastes have evolved, pizza, as a food, has evolved, too, along with consumers’ preferences. Many of the big chains have stepped up their culinary game. Today’s pizza can be as sophisticated or as blue-collar as you want it to be, with toppings ranging from sausage and anchovies to bresaola, arugula, truffle oil and figs.

PMQ has kept track of industry trends for the past two decades, and looking back through older issues, the evolution of the pizza business has taken some fascinating turns. The Internet, of course, changed everything, but who knew it would be our phones, rather than our computers, that would become must-have digital tools both for marketers and customers? And who would have guessed that talking on those phones would become so passé?

But for all these technological advances, the pizza business remains a people business. Back in 2012, Giorgio Giove, owner of Brothers Pizza in New York, told me he didn’t believe in online ordering. “I want people to call me,” he said, “so I can talk them through the menu.” To this day, Brothers Pizza doesn’t have a website (it has a Facebook page, but it’s seldom updated). If you want one of Giorgio’s famous pies, you still have to dial him up and let him tell you what he thinks you’ll like best.

I believed at the time he was making a mistake; honestly, I still do. But Brothers Pizza continues to thrive—certainly because the food is great, but perhaps also because, to many customers, the human touch (and voice) still matters. And whatever the future may hold for our industry, here’s hoping it will always be, above all, a people business.

PMQ PIZZA MAGAZINE | October 2017 | Volume 21, Issue 8 The Pizza Industry’s Business Monthly | PMQ.com

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TWENTIETH ANNIVERSARY COLLECTORS ISSUE THE WORLD'S AUTHORITY ON PIZZA | PMQ.COM

Rick Hynum Editor-in-Chief PMQ Pizza Magazine

ON THE COVER: In this special 20th anniversary issue, the PMQ staff looks back on two decades of covering the world’s most popular food and the people who make it.

Design by Eric Summers

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 SOCIAL MEDIA MANAGER

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 RUSSIA

Vladimir Davydov, vladimir@pmq.com

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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Chicken

BELLISSIMO MAKES A LASTING FIRST IMPRESSION The taste of fresh chicken comes through with Bellissimo’s easy-to-cook and quick-to-serve Chicken Wings.

This profitable starter can be fried or oven baked resulting in a deliciously crunchy coating.

Bellissimo Chicken Wings are perfect to kick off the football season to make sure your customers keep coming back for more.

Bellissimo offers a full line of par-fried and fully-cooked chicken items.

Visit bellissimofoods.com to contact a representative and request samples and pricing.

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FROM THE INBOX A PIZZA SUPERFAN I’ve been an avid pizza lover for 32 years, traveling as far as Italy to taste the dish. While I’ve never owned a pizzeria, I am the perfect candidate to be featured on the cover of PMQ. I have been to hundreds of pizzerias in my lifetime, as it is my favorite food. Being both an artist and pizza aficionado, I hope to combine my passions and make a piece of cover art that would enhance your publication and draw readers into the issue.

Thank you so much for your consideration. I truly appreciate you entertaining my dream and potentially making it a reality!

HOME OF THE SUPER SLICE I’ve been making pizza since I was five years old— and I’m 44 now, so it’s been a minute! My father, who came here off the boat from Italy when he was 14, taught me how to make pizza. He opened Pizza Barn when he was 21. He opened three more shops in Yonkers, and I now operate the last one that he opened. Unfortunately, I lost my father when I was 21 and had to take over the business. We went through a lot of struggles until I created a pizza called the Super Slice. One slice is 24” long, and it has really put us on the map, going viral three times! Social media has helped us big-time, but it’s the old-school way of making pizza that really makes the difference. It’s the trial and error you go through along the way, and it’s the fire inside you that burns to make things right. Now it’s just me and my mom cooking in a 750-square-foot place that draws people from all over the world! Please check us out, and thank you for your time!

Angelo DeLuca Pizza Barn Yonkers, NY We’re familiar with your Super Slice, Angelo—in fact, we wrote about it in Moneymakers in the August 2016 issue of PMQ. We look forward to visiting Pizza Barn soon!

FIND US ON SOCIAL MEDIA: 14

Jillian Steele via email Hi, Jillian. We love your enthusiasm for pizza and appreciate your interest in being a cover subject for PMQ. We typically spotlight pizzeria owners on our covers, with the exception of occasional conceptual themes. But it’s possible we’ll run a story about pizza superfans in a future issue, and we will keep you in mind!

E W F F U T S

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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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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IN LEHMANN’S TERMS

Can Par-Baked Crusts Save Time During Rush Periods?

CAMBRO

Q

We want to increase our volume, so we were thinking about prebaking our dough until it’s lightly browned and setting it aside for later use when we get really busy. This would reduce baking time and allow us to make more pizzas in rush periods.

Is this a viable technique?

A

It appears you’re talking about making par-baked crusts for those busy periods when you get slammed.

There is good news and bad news regarding the use of par-baked crusts. The good news is, they can be made during slow periods for use later in the day. We like to make the crusts using about one-half of the normal amount of sauce on the skin, which prevents excessive bubbling. Once par-baked, the crusts can be stored at room temperature for the remainder of the day without any problems.

The resulting pizzas are excellent, especially if crispy is the name of your game. They also require less time to finish baking than baking a pizza on a raw dough skin, so it becomes a real time- and labor-saver.

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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Par-baking your dough skins for later use has its advantages and disadvantages.

By Tom Lehmann The bad news, however, is that the finished pizza will be different from a pizza made using a raw dough skin.

So, to ensure consistency of product, all of your pizzas will need to be made using the par-baked crust approach.

And the baking conditions for making a par-baked crust differ from the conditions for baking a pizza on a raw dough skin, so that has to be taken into account. Some operators use two ovens to resolve this issue. If you use an air impingement oven, the entire finger configuration of the oven for par-baking (as well as for the finish bake) will need to be changed. That’s because pizzas made on a par-baked crust are baked from the top down, while pizzas baked on a raw skin cook from the bottom up.

Instead of par-baking, another option would be to make the dough skins in advance of your busy periods and store them in refrigeration until they’re needed. In this case, you’ll want to open the dough into skins during your downtime. However, instead of opening them to full diameter, open them to about 2” less than full diameter (this may require some experimentation to get it right).

The opened skins should then be placed onto regular pizza screens, stored on a wire tree rack and inserted into the cooler (uncovered), allowing the skins to cool quickly.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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A bread-style flour with a lower protein content can help reduce crust toughness.

After about 30 minutes, the tree rack will need to be covered with a plastic bag to prevent drying. The preopened skins can be held throughout the day in this manner.

To use the preopened skins, remove the tree rack or individual skins from the cooler and allow them to warm at room temperature for about 20 minutes. Then remove the skins from the screens and finish opening them to full diameter. This will be a fast and easy process. After that, you can use the skins just as you would any other pizza skin, dress them to order and bake. Done correctly, no special adjustments have to be made to the dough or the ovens.

Q

We’re primarily a delivery/carryout operation. We’ve gotten complaints that our pizzas are tough and chewy once they reach the customer’s home. What can we do to reduce or eliminate the toughness in the crust?

A

The easiest solution is to change to a flour with lower protein content. Many pizzerias use a “high-gluten” or “pizza” flour, but a bread-type flour with a protein content of 11.5% to 12.8% is a better choice much of the time. (The exception is when you want a chewy texture.)

You might save a few pennies in flour costs, too!

October 2017 pmq.com

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ACCOUNTING FOR YOUR MONEY

Data Breaches: A Restaurant Operator’s Nightmare The IRS recommends following these five steps to protect your pizzeria’s financial information.

By Michael J. Rasmussen

Q A

How secure is my POS data, and how can I best protect it?

You’d probably be amazed at how easily a hacker can break into your POS system. With that in mind, the IRS recommends that small businesses follow these five steps to protect their data: Identify and control who has access to your data. Perform routine background checks on your employees and limit their access to the system. Require individual user accounts for each employee and create policies and procedures for information security. Create a list of the types of information your business stores and uses and maintain an inventory of IT-related equipment.

Many breaches occur with wireless printers hooked to a network that still uses the manufacturer’s default password. So make sure to change that password, or hackers can gain full access to your data!

Protect yourself with the latest hardware and software. Patch your operating systems and applications and install and activate firewalls on all of your business networks. Secure your wireless access point and networks. Set up web and email filters using encryption for sensitive business information. Dispose of old computers and media safely. Consider putting an IT specialist on retainer to protect your interests.

Detect security issues by installing and updating anti-virus, anti-spyware, and anti-malware programs. Hackers often use email attachments to access

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your store data. Once opened, the attachments unleash viruses that compromise your system. Employees who log in to Internet sites using saved user names and passwords can also create an opening for hackers. Keep your anti-virus programs updated and activated at all times.

Develop a plan to respond to data disasters and information security incidents. In the case of a data breach, determine who will make the decision to initiate recovery procedures and shut down the system and/or move to a backup site. Create a list of people and agencies to be contacted, including law enforcement, the IRS, state taxing agencies, attorneys, insurance providers and cyber-security professionals.

Back up everything that’s important. Always make full backups of important business data/ information. You should do this routinely, if not daily.

Store this data offsite to keep it safe.

For more information, visit the National Institute of Standards and Technology website at nist.gov or contact the National Restaurant Association. You should constantly make improvements to your processes, procedures and technologies. It’s too easy for hackers to break into your system—and you, as the operator, will be liable for the results!

4 5

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

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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THE THINK TANK

Does It Pay to Advertise On Yelp?

Think Tank users say Google AdWords and promoted Facebook posts may yield a better return for your money.

K

js421: We were spending $50 a month on Yelp advertising. It isn’t much, but it got our name out there a little bit. However, that amount wasn’t enough to get us the extra perks Yelp offers. We stopped the ad and, according to a graph Yelp provides to us, fewer people are now finding us. They offer a minimum advertising package for $325 a month that has all of the perks and benefits, and we could try it for 90 days. Is it worth it?

dial your phone number. AdWords can be limited geographically and in time, which is of particular interest to us DELCO operators. Your ad appears only to those who are located in your immediate area, and during your open hours. Since I believe we serve an immediate-gratification market, I don’t want to pay good money to advertise to people who can’t order from me right now. I agree with Joe: Put your money in AdWords and promoted Facebook posts.

Joe: Remember, that graph is their graph, and they use it to sell ads to people like you. There’s no proof the graph is accurate. If you have a good rating on Yelp, ads aren’t really necessary, since people always search for restaurants by best ratings. Instead, use your marketing money on boosting social media ads, especially on Facebook and Instagram, or on Google Ads or even a short-term direct mailer.

Justin Egrowe: I get most of my new business from the Home Depot. They have weekly and nightly events for their employees in which they order pizza for the people who stock their shelves after the store closes. It’s a good idea to cozy up to the assistant store manager at Home Depot. They typically buy from the “big bland pizza brands,” so I had my people bring four pizzas to them one day, and we won their business. I have also done this with Target and, more recently, Lowe’s.

bodegahwy: Advertising on Yelp reaches only those consumers who use Yelp. Except for the dedicated Yelpers, most people who find you online find you through Google. With Google AdWords, you can see, day to day, how many times your ad was viewed, where you came up in terms of your search position, and how many people clicked through to your website or used the direct link to 20

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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FOR THE LOVE OF PIZZ A

THE CHOICE OF THOSE WHO REFUSE TO SETTLE.

For those truly passionate about their craft, only the best cheese will do. Made from Grade A milk and our signature Kiss of Buffalo Milk,TM BacioÂŽ delivers the kind of flavor and performance you demand and your customers will love.

To schedule a free Bacio cheese demonstration, call 855-222-4685 or visit BacioCheese.com

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TRIM LIVE

MONEYMAKERS

How to Fire Up the Hometown Fans

It’s the perfect pizza oven for the quintessential football town: For its new location in The Star, a sprawling facility that serves as headquarters of the Dallas Cowboys, Cane Rosso unveiled a wood-fired Stefano Ferrara oven that looks like a giant-size version of the NFL team’s iconic helmet. Cane Rosso owner Jay Jerrier and his team used the massive silver and blue oven to whip up a media frenzy over the opening of the company’s ninth location, earning invaluable free coverage in area newspapers, magazines, websites and TV news reports.

Cane Rosso paid tribute to the iconic Dallas Cowboys football helmet with its new woodfired oven, custom-built by Stefano Ferrara at the request of the pizza company’s owner, Jay Jerrier.

Quick Tip #1 You Can’t Top This According to Scott Wiener, author of Viva la Pizza! The Art of the Pizza Box,, 2.5 people see your pizza box with every order. You need to make your box memorable, with eye-catching colors, graphics, your slogan and a call to action. Experiment with informative or entertaining box toppers that go beyond the standard coupons; make your boxes fun to read and hard to forget!

“Bago Rocks” Knocks Socks Off

Brian Weavel, owner of Anna’s Pizza & Pasta, rocked his hometown with a promo that involved everyone from the local Subway to the First Presbyterian Church. Locals in Winnebago, Illinois, found painted rocks—called Bago Rocks—scattered around town; the rocks could be redeemed for free food at Weavel’s pizza shop as well as a Subway location and a Culver’s Restaurant. Weavel dreamed up the gimmick “to promote community pride,” he said. “It was my idea and took me less than a minute to formulate. We have received a ton of exposure from it, including on WREX-TV and radio station WZOK. It has been shared like crazy on social media. The town is going crazy finding Bago Rocks!”

Brian Weavel came up with the Bago Rocks promo—featuring rocks donated by a local nursery and painted by the First Presbyterian Church youth group—but involved other local restaurants, including Subway and Culver’s, because their owners, he said, “are lifetime members of our community.”

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MONEYMAKERS

Cooking With Chef Carmelo

One lucky fan of LaMotta’s Italian Restaurant & Pizzeria won a chance to cook with Chef Carmelo LaMotta in his pizza kitchen, thanks to a social media promo this summer. The Fort Myers, Florida, eatery invited its Facebook followers to answer the question, “What is your favorite appetizer?” The post earned 60 reactions, 52 comments and four shares, not to mention invaluable feedback from customers about the restaurant’s appetizer menu. Chef Carmelo himself announced the winner, drawn randomly from a list of all of the people who commented on the post, in a Facebook Live video, which garnered 330 views. The first 25 people to comment also won a free bottle of wine with their dinner.

When Chef Carmelo LaMotta isn’t promoting his restaurant on local TV shows, he’s using social media contests and Facebook Live to engage his customers.

Quick Tip #2 Deliver a Big Finish To sweeten your check averages on deliveries, consider adding desserts to your delivery menu. Keep the items simple and easy to prepare, and make sure they’ll travel well. Use suggestive selling to promote them on your online ordering menu and use tasty-looking photographs to make them harder to resist.

Swimming With Sharks

Pizza Factory, the Oakhurst, California-based pizza chain with more than 100 locations around the country, has joined the big league. The company is partnering with the San Jose Sharks of the National Hockey League and will use the relationship to promote its No Bully Zone program. The initiative raises awareness about bullying and promotes a bully-free atmosphere in schools. Every season, Pizza Factory will sponsor a special game night designed to educate people and foster a more inclusive community. The company will also raise awareness of men’s health issues with a social media campaign called Show Us Your Stache, featuring Sharks team personalities, fans and Pizza Factory customers.

In addition to promoting its No Bully Zone campaign, Pizza Factory’s relationship with the San Jose Sharks means its pizza will be served exclusively at the SAP Center in San Jose, California.

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5

Reasons to Host Cooking Classes for Customers

PRECINCT PIZZA

THE ART OF MARKETING

Whether you choose to offer cooking classes in the pizzeria or online, sharing your knowledge and engaging with your guests is one of the best ways to get to know your customers better, and vice versa. Here are five benefits of offering classes: dd You’ll stand out from the crowd. How many pizzerias in your neighborhood are currently offering cooking classes? Probably very few. dd You have a reason to further connect with customers through class calendars, menus and recipes. dd Your pizza makers and chefs will get an opportunity to stretch their legs—and creativity—outside of the kitchen. dd You can reach new customers by appealing to couples, other businesses looking for team activities and more. dd Attendees will spread the word about your classes and your pizzeria.

How to Make the Online Upsell If you’ve trained your servers in the art of suggestive selling to increase check averages, the next step is to do the same with your online ordering system. Your system should encourage customers to add items via automated suggestions, such as, “Would you like to add a salad to your order?” Make sure to use plenty of mouthwatering pictures showcasing your appetizers, extras and special meal deals. In fact, every item on your online menu could include a suggested add-on.

And don’t forget to include a prompt for beverages or desserts as your customer is checking out!

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

Tips&Tricks : p i T o m o r P k c i u Q

6

der having agram? Consi st In n o g in ently Crush that promin d te a re c s zeria. special plate for your piz g ta sh a h e feature th es a photo takes and shar t es u g a e m ared.

Every ti will also be sh g ta h as h r u yo of his pizza,

Ideas to Build Social Media Engagement

Do you have a plan for your posts on social media? Marketing experts agree that in order for social media to work, it must be consistent. Just like a slice of the week or a soup of the day, your social posts should follow a pattern to ensure they are seen by your guests. Posting once a month when you have a special or coupon won’t cut it! Here are some ideas for quick daily posts that can be scheduled ahead of time:

Slice/pizza/special of the day Funny pizza memes Calendar of upcoming events at the pizzeria Photos of your staff working and/or having fun Posts that ask your customers questions (i.e., what’s your favorite pizza topping, what would you like to see on our dessert menu, what’s your favorite memory from the pizzeria, etc.)

Short, fun behind-the-scenes videos October 2017 pmq.com

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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ORAL HISTORY AN

THE

1997

of

2007

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

PMQ’s founders and longtime team members reflect on 20 years of progress, pranks, pitfalls and pizza.

Compiled by Tracy Morin and Liz Barrett

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

For more behind-the-scenes memories, check out our special 20th anniversary video and read an expanded version of this story at PMQ.com/oralhistory.

PAGE 56

2017

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Steve Green

publisher steve green wields a pizza-themed umbrella as the “q crew” clowns around for a group shot back in 2012.

Linda Green

Rick Hynum

the australian pizza team took home the inaugural america’s plate at the 2004

!

W O P

Tom Boyles

Sherlyn Clark

Tracy Morin

Eureka Pizza’s rolf wilkin was the cover subject of pmq’s fIrst issue and appeared again in our 10th anniversary issue (above). He is the only pizzaiolo featured twice on the magazine’s cover.

pmq publisher Steve Green addresses the crowd at the 2017 Think Tank Reunion in Las Vegas.

Liz Barrett October 2017 pmq.com

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as part of pmq’s international efforts, linda green visited moscow in 2014, leading to the launch of PMQ Russia.

wham! pmq publishers linda and steve green work the phones at one of their domino’s franchises in the 1980s.

S

teve Green, CEO and founder: Before I started PMQ, I had already owned and managed Domino’s Pizza stores in California, New York and Mississippi, but it was my first job in pizza, in 1982, that opened my eyes to the potential of the pizza industry.

I found I was good at selling pizza. As a store opening marketing specialist for Domino’s Pizza, I was tasked with creating and executing grand-opening marketing plans.

We broke a new national sales record for a store opening in Tupelo, Mississippi, by using direct mail, door hangers, and boxtopping. We also had a special bicycle built for six that we drove around town. We flyered all businesses and distributed cups with coupons to people on the streets, and we did radio and TV commercials. Since we were a large chain coming to a small Mississippi town, the best approach was to sound personal and local. We took a driver with a great Southern accent and presented him as the head guy [of the franchise]. Pizza Hut was so upset, they ordered a hot air balloon to give rides to people in town. So I got a local farmer with a plane carrying a streamer that said “Domino’s Pizza Delivers” to buzz his balloon ride. The newspapers picked it up, saying, “There’s a pizza war going on in Tupelo!” We ended up setting a new national sales record of $37,000, which stood for ten years.

I also created something called Green Mail. We were the first to take sales receipts and put them in a computer, creating databases and direct mail programs, mea34

As a reward for setting sales records at new Domino’s store openings, Steve Green won multiple rolex watches for franchise owners and for himself.

suring results. Then, while doing direct marketing for five regional chains, I started publishing a newsletter called Pizza Marketing Quarterly. The whole focus was on selling pizza. We started getting subscribers. I sold, printed, wrote and edited it and sent it out to our list of 10,000 pizzeria operators. It was very well-received and easy to write. My first four issues were basically case studies with real stories and real results from my own clients. The first issue was 36 pages, but within a year or so we grew to 68 pages. Linda came in on the second issue. I convinced her she could make more money selling ads for PMQ.

Putting in a Good Word: “PMQ has had such a strong, positive impact on my life. It opened the door to many friendships that I cherish dearly today. I consider everyone I meet a friend, but when I think of PMQ, there’s a deeper connection. I think of family. Steve and Linda started something really special there in Oxford. Rick, Brian, Daniel, Eric, Brandy and Liz have all treated me so well—I’m beyond grateful. Thank you so much for doing what you do and for making the pizza world and business a much better place.”

— Lee Hunzinger, Chef, Zoli’s NY Pizza Tavern and Cane Rosso, Dallas

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Putting in a Good Word: “Without PMQ, Dodo Pizza wouldn’t be the same. We wanted to bring restaurant quality to the delivery market, and securing high-grade ingredients was the key to our business model. We found most of our suppliers through the magazine.

Our pizzeria in Oxford, Mississippi, now boasts a small but efficiently organized kitchen—again, thanks to the contacts and tips found in PMQ. But most important for us was the inspiration and support we got from the editorial staff and the tight-knit PMQ community. It gave us the energy and knowledge we needed to overcome all the hurdles on the way to our dream of building a small IT-driven chain of artisan pizza delivery restaurants. Now this dream has come true: We’re opening our second location in Southaven, Mississippi, and looking for a place for the third. Thanks a million, PMQ!” — Alena Tikhova, CEO, Dodo Pizza USA

Linda Green, co-publisher: My father and his brother had a pizzeria in the 1950s, one of the first in San Jose, California. Back then, it was an ethnic food. My father would always talk about pizza in a way that made me feel comforted, and he would make it at home sometimes.

When my husband wanted to start a pizza magazine, I felt really at home.

That was back in 1997. Steve always had a passion for the pizza industry and was looking for someone to help him. I had a thrift store, but it’s not that lucrative a business, and Steve and I have always been a good team as business partners. When we started, I was in sales. We offered a more affordable publication and more marketing ideas; we felt we could help the industry. I think people didn’t know if we were going to last.

We started in our home. We had extra rooms in our house, so I’d get up in the morning, have coffee and welcome our couple of employees. I remember thinking it seemed a little crazy: Can we pay the bills with three children? But Steve’s a good salesman. He sold me on the idea, and I sold my thrift store.

pizzaioli from across the country gathered for the 2nd annual pmq pizza cruise in 2008.

kitchen table. I always thought I’d work for Rolling Stone, and this was a pizza magazine. I started two weeks after I graduated. In their living room, Steve and Linda had a desk opposite each other, and my “office” was the den.

My desk was a ping-pong table. I thought, “What did I get myself into?” But it was really exciting. Starting small like that, there wasn’t some preconceived notion of what we must write about, so we did stories on the little guys.

I think that really helped build our magazine.

Steve: We worked out of our home, in our rec room, for about three years—until a neighbor complained about too many cars in our front yard. We were forced to move to an office, which was the best thing we ever did. pmq partnered with nonprofIt organization aaron’s last wish in 2014 to grant an Oxford, Mississippi, pizzeria waitress a $500 tip.

Tom Boyles, account executive/former editor-inchief: I was in school in 2000 and looking for a job when I got a call from Steve, who interviewed me at his 36

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Breaking Ground PMQ publisher Steve Green shares his thoughts on some of PMQ’s most important innovations: THE THINK TANK

PIZZA POWER REPORT

When you last 20 years, you can see what was groundbreaking. The first was our online bulletin board, started in 1998. These were popular at the time, but we saw the value in connecting with our readers. We were able to see what problems they had, what they liked. And we could reflect that back to our readers so they could have an edge. A lot of these guys are just looking for answers, and the best advice you can get is from other people fighting the same battle in their areas.

We’ve been doing this for nearly 20 years. It’s our No. 1 most-read feature of the year, quoted by Forbes and The Wall Street Journal.

We’re the best thing out there presenting a historical, yearly view of our industry.

PMQ.COM/PIZZATV.COM

INTERNATIONAL EDITIONS

The website had such a great impact on the magazine, especially when we were a quarterly; we could put extra information online. About 15 years ago, I was looking at available website names and said, “I gotta have PizzaTV.com.” We hadn’t seen video hit yet, but we knew it was going to be big.

I wanted my readers to be successful and give them every advantage.

I think PMQ’s role is to be the marketing department that independents can’t afford to have, to provide a regular diet of legal advice, accounting advice. PMQ has always been for the little guy, the mom-and-pop magazine for the mom-andpops. And why can’t we bring consumers into the businesses of our readers?

That’s the dream of PizzaTV.

We never intended to be international. We have PMQ China because our website, 15 years ago, was receiving a huge number of visitors from China. I knew a Chinese student who ended up starting a magazine there.

There’s also a PMQ Russia, because the man who opened the first Papa John’s in Russia contacted me. For a Cold War kid, it was surreal to visit the Chamber of Commerce in Red Square—this big building with big drapes, big doors, hot coffee. What a difference 20 years make! There were alarm bells and fireworks going off in my head at the same time.

I kept hearing myself say, “Am I really here? And am I really here because of pizza? Yes, I am.”

zap!

October 2017 pmq.com

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the united states pizza team, shown here in 2008 at the eiffel tower, has long been a way for pmq to help pizzaioli earn publicity for their shops and showcase their pizza skills.

! t a spl Tom: In a few months, we had an office with a receptionist and two phone lines. We were movin’ on up! If you wanted to be on the Internet, only one person could be on the phone. It was like working in a closet; you could hear every conversation everyone had. We had just launched the website and brought on a graphic designer.

Six months into the website, we had 100 visitors in one day—we thought we had arrived.

Linda: One thing that amazes me about Steve is that he’s always gotten the technology. He wanted a website in 1997; I didn’t know what a website was back then! We wrote about online ordering in the late ’90s, and now people order from their phones. We’ve always talked about how independents can stay competitive with the big boys.

Sherlyn Clark, circulation manager: I started here in 2000 as office manager. They’d just transitioned to an actual office, and I dropped off a resume on my lunch break. Steve explained the magazine was for the pizza industry, and I was just in awe. When I first started, our mailing list was all me. The mail truck would pull up and unload bins of returned mail; I’d have to physically go through them to remove bad addresses and address changes. One came in, and the post office had written, “In prison for killing wife.” Another was in prison for tax evasion.

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Putting in a Good Word: “The most important part of the pizza journey, the part that lasts, is the friendships we forge with likeminded colleagues. PMQ has given me an opportunity to first read about, and eventually work with, some of the greats of the American pizza scene, including Tony Muia, Gino and Lenny Rago, Michael LaMarca, and many other talented entrepreneurs and pizza makers. The memories of inaugurating the new test kitchen in Oxford, speaking on the pizza cruise, and epic pizza crawls in Chicago with Liz and Tracy are a vital part of my personal pizza highlight reel.”

— John Arena, co-owner, Metro Pizza, Las Vegas

Steve: We started the U.S. Pizza Team (USPT) in 2000, and it has been a treasure trove of opportunities for so many people. A lot of people just love the name—like it’s part of the government! I was inspired by the movie Dumb and Dumber, when the Swedish Bikini Team shows up. It stuck in my head—is it real or fake? Let’s make a real one: The U.S. Pizza Team. The first year we went to Italy, we took three people to compete at the World Pizza Championship—a pizza spinner, a culinary expert, and a guy who had convinced me he made pizzas for the White House, which turned out not to be true. That was the first time an American, Tony Gemignani, won for spinning, and we got calls from the BBC. We realized the team was publicity gold, and ever since, we’ve tried to build it,

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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cici’s pizza receives the inaugural Pizza Industry Enterprise (PIE) award at the 2004 new york pizza show.

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looking for the best pizza makers and spinners around the country. Our dream is for the best to compete in the name of pizza, in the name of America, worldwide. The USPT has been on Martha Stewart Living, Regis & Kelly, the Today show.

Linda: I’m really proud of our U.S. Pizza Team. We were originally invited by an Italian magazine publisher to compete, and I was so excited to see those roots of the industry. We’ve had great sponsors believe in our team, and it’s been a great source of publicity. We even marched in the Macy’s Thanksgiving Day Parade. Pizza’s always a positive thing, and now we’ve been growing the team for 17 years.

Sherlyn: In the early days, as a mom-and-pop organization, with just a handful of us, Steve Green would sometimes sleep here. When sales clients wouldn’t call him back, he’d call them again and leave funny messages in a Jimmy Stewart imitation voice. He did a great Jimmy Stewart! Everyone wore multiple hats. There were many all-nighters.

Tom: Working at 3 a.m., you get creative.

One night, I was reading about subliminal messages. I went to our graphic designer, Eric, and said, “Do you think you can hide a picture of a scantily clad woman on the cover?” He said, “Sure I can.” It became a regular thing. But it came to 40

pmq art director eric summers and former pmq australia publisher stephen millar show off eric’s 2004 commemorative artwork for the new york pizza show.

a head when Eric’s screen calibration was off on his computer. The magazines came back, and it was a little more obvious than what we saw on the screen. Once Linda got wind of it, that was over.

Sherlyn: In this particular 2004 issue, a woman called and said, “I won! I found it!” I said, “Excuse me, what did you find?” She said, “I found the person hidden in the cover.” I got the magazine and looked at it, and I’m like, “Oh, my God.” I was thinking, do we have contests I don’t know about, or is this some type of gag? Eric just had this smirk on his face. I told Steve, “Look at this cover.

Just look at it.” Eric and Tommy had to fess up. There was a scantily clad woman in the oven. If they hadn’t gotten busted, they would have continued.

Tracy Morin, senior copy editor: Speaking of hidden messages, when I started in 2007 as copy editor, it was my job to read the entire magazine, and I found these cryptic messages at the bottom of the masthead, which lists the staff members. They’d say things like, “PMQ Magazine— Apply directly to the forehead.” No one reads the fine print, but those got deleted straightaway.

I doubt anyone ever saw them.

Eric Summers, art director: I had a lot of fun hiding things throughout the magazine back in the day. We worked some crazy hours around deadline, so it was a mischievous way to let off some steam. In

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The u.s. pizza team traveled to italy in 2000 to compete for the fIrst time in the World Pizza Championship, where Tony Gemignani tied for fIrst place in acrobatic dough-spinning. pmq snags a photo op with the famous punxsutawney phil at fox’s pizza den in 2005.

•

u.s. pizza team members help pizza diet founder matt mcclellan deliver a few pies on the streets of New York

bang! one 2003 cover, I hid my wedding invitation cover and a picture of my soon-to-be wife. The messages that Tracy mentioned were a blast. Every issue I’d use a quote from movies, TV, comics, all manner of pop culture. They were silly, but it gave the magazine a fun bit of personality to the people that found them.

Linda: In 2006, we decided to do a Christmas cruise with our family to take Steve away from his computer and phone. But he immediately thought of the pizza industry: What if we do this with our readers, with workshops and fun presentations? Two years later, we did our first Pizza Cruise and continued to offer them for years, until the recession hit. We need to bring it back—maybe in 2018!

Liz: When I took over from Tom Boyles as editor-in-chief in 2007, Steve embraced my editorial ideas and gave me the power to make changes. That included bringing on the best copy editor I knew, Tracy Morin, and reorganizing the general flow of the magazine. I took the great content we were already producing and repackaged it.

Since then, PMQ has only gotten better.

Tracy: I remember the exact phone call when Liz told me she’d decided to take the editor-in-chief position and needed another editor on board. The timing was perfect, and I’d already worked with Liz at a magazine publisher in California. We have totally different, complementary

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skill sets. I immediately set to work on perfecting the magazine and immersing myself in the industry. I’d spend every free minute at work reading stuff like Jeff Varasano’s insanely complicated pizza recipe.

Liz: With pizzerias, there’s so much history, and an advertiser had sent some nostalgic newspaper to Linda. We also needed something for the back page of the magazine, so we started Time Capsule.

Putting in a Good Word: “As the inventor of the Pizza Diet, I have dedicated my career to changing the image of pizza from a junk food to a health food. I entered this industry 13 years ago with no restaurant experience or culinary background. Discovering the PMQ. com website was my lifeline in 2004, as I was able to find creative pizza recipes, marketing ideas, dough proofing techniques, and countless relevant tips. Undoubtedly, PMQ saved my career, and I will forever be grateful to the PMQ family. Thank you to the countless pizzaiolos who have selflessly dedicated their knowledge to PMQ over the past 20 years. I’m honored to share this journey with you all!”

M

— Matt McClellan, founder, Tour De Pizza, St. Petersburg, Florida

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Tracy: When Liz took over at PMQ, she enacted plenty of changes, one of which was the addition of Time Capsule (now Pizza Hall of Fame), a column where we celebrate historic pizzerias (50 years or older) on the last page. I was put in charge of the column and have been writing it since it premiered in the January 2008 issue. This soon became my favorite part of the job; I’m a sucker for anything retro and loved the old pictures and stories of these hardworking people and families. When industry insiders like Scott Wiener and Tony Muia tell you that’s the first page they flip to, it’s really flattering, but what’s even better is when the profiled families themselves thank you for telling their incredible stories and even frame the stories to display in their pizzerias.

Linda: Over the years, we had gone from a quarterly to six issues. When we grew to 40,000 circulation, I was really proud. Then to eight issues, and in 2008, nine pmq circulation director sherlyn clark and caroline green felker, daughter of PMQ’s publishers, man the pmq booth at a trade show in 2003.

issues a year. The industry was doing so well, but the economy wasn’t. We were worried, but we knew pizza was the backbone—people may cut out fancy steak and lobster but would continue to eat pizza. So we went to 10 times a year in 2010. We took a leap of faith, and it was well-embraced. The recession was a scary time, but we didn’t have to lay anybody off. We cut back in other areas, dug in and worked really hard. We knew we were part of a great industry, and we knew the economy would rise and fall. America’s a great country, and we felt very fortunate.

Liz: When I first joined PMQ as associate editor in 2007, I had no idea pizza could sneak in and take over my life. Now, I’ve become a poster child for pizza among my social circle. I could probably start a pizza-themed retail store with all of the pizza paraphernalia I have; it’s kind of overtaken my home. My book, Pizza: A Slice of American History, came about in 2014 when a publisher contacted John Arena, from Metro Pizza in Las Vegas, to write a book about pizza. He told them to contact me. You never know what will happen when you meet a pizzeria operator!

Rick Hynum, editor-in-chief: I was the former editor of Nightclub & Bar Magazine and had moved back and forth between newspapers and magazines for most of pmq senior media producer daniel perea grabs what might be the biggest slice of his life during the 2016 galbani truck tour.

bam!

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pmq china publisher yvonne liu samples a couple of pies while working on her next issue.

my career. I joined PMQ as the associate editor in late 2011. My first six or so months here were challenging, not so much because of the work itself, but because I was constantly staring at pictures of pizzas and reading pizza recipes and thinking and writing about pizza, so all I wanted to do was eat pizza. I’ve always loved pizza, but I never realized just what a weakness I had for it until I became immersed in pizza journalism and packed on about 15 extra pounds. About six months after I started here, Liz decided to branch out and do other things, so I became editor-in-chief and quickly established myself as the resident pain-in-the-neck, always pushing deadlines and trying to get us ahead and stay ahead.

Tom: I had gone off to publish the Australia edition of PMQ, but when the economy tanked, their restaurants didn’t recover as they did here. At that point, I thought, “I want to go back to PMQ.” They had an opening for sales, and having been an editor has really helped me talk to businesses that want to sell to pizzerias—I know what operators are doing and what they need. We’re not some big corporate magazine. We’re a tight-knit family.

Steve: We’ll continue to balance what our readers want to see with what they need to see. And the other question is, how are they going to see it? Content that puts money

Putting in a Good Word: “Thanks for 20 years of great stories, insights and ideas! I used to print out all the Think Tanks every month and keep them on my desk in my marketing war room. I have tried, and mastered, many of those old Think Tank ideas and others that have come across the PMQ pages and website. I have accomplished many of my goals in the pizza industry with the knowledge I gained from your publication. There are just a few goals I’m still working on every day. One of those is to grace your cover.”

— Nick Bogacz, president, Caliente Pizza & Draft House, Philadelphia

in their pockets—that’s always been the main purpose of PMQ. One thing our readers will see more is video.

Linda: Steve believed in video before it was popular. It’s amazing to me. In the early days of PizzaTV, he wanted to get a video out on DVD. We spent probably a year producing it, and it was so expensive; I probably cried when I had to write the check for this DVD. Steve: I think my curiosity is my biggest weapon. That’s another reason I like this industry—there are a lot of curious people. I get adrenaline when I go to a trade show.

I want to know the latest ideas; that’s what drives me. I want to live in a world of ideas. And I’ve had some pizza that’s so good, it almost made me cry.

October 2017 pmq.com

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Find your Ispirazione Italiana ana

Looking for Italian Inspiration? You’ve come to the right place. Since

1882, Galbani® Italian cheeses have been inspiring chefs across the globe. From our top-of-the-line Premio Mozzarella and our classically creamy Fresh Mozzarella to Italian specialties like Ricotta, Mascarpone, Gorgonzola Piccante and Bel Paese—our commitment to quality and authenticity has made Galbani Italy’s #1 cheese brand. So whether you’re recreating beloved recipes, putting a modern twist on Italian classics, or inventing the next big hit for your menu, let Galbani cheese inspire you.

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Get Inspired

pmq test chef brian hernandez (shown here at right with ezzo sausage CEO Darren ezzo) has used the pmq Test Kitchen to cook up some delicious recipes over the years.

Rick: I always maintain that pizza is the world’s most popular food, the world’s greatest food. Pizza lifts spirits and brings people together. So as a longtime journalist who now covers the pizza industry, I feel like I’ve won the lottery for sure. I don’t have to deal with crooked politicians or write about heinous crimes and car wrecks. I work at an office with a pizza kitchen, a pizza oven and a pizza chef! I mean, how lucky can you get?

Linda: PMQ started as a family business, and all three of our children have been involved in it. They’d walk the trade shows with us. Now, our daughter is our international correspondent. Many of our employees have worked for us for a long time. People work hard, stay with us, and have the same passion for the industry as we do.

Steve: We’re directly having an impact on people’s families.

When you think about our readers and all the people they connect with, it’s a great honor to be in their lives and possibly have a positive impact on them, their employees and their vendors. It’s a whole domino effect.

Interviews have been edited and condensed for length, content and clarity.

by Galbani® Fresh Mozzarella

Center stage in a classic Caprese.

Perfectly placed on a Neapolitan pizza. Or sliced thinly atop a beautiful bruschetta. The possibilities are delicious with Galbani Fresh Mozzarella. Made in the fior di latte tradition, our rBST-free* Fresh Mozzarella has a clean, milky flavor and a soft, stretchy texture. Available in pearls, ciliegine, bocconcini, ovolini, medallions, and logs—so there are endless ways to bring Ispirazione Italiana to everything on your menu. * No significant difference has been shown between milk derived from cows treated with artificial growth hormone and those not treated with growth hormone.

Tracy Morin is PMQ’s senior copy editor. Liz Barrett is PMQ’s editor-at-large. ©2017 Lactalis American Group, Inc., Buffalo, NY 14220.

Galbani is a ® of Egidio Galbani S.r.l.

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The Time of Our Lives From online ordering to international partnerships, we look back at 20 years of growth and innovation at PMQ.

A

lot has happened since the first issue of PMQ rolled off the presses 20 years ago. PMQ has been a driving force for innovation in the pizza restaurant industry, promoting the use of POS systems, online ordering and video marketing, while reaching across the ocean to form partnerships in China, Australia and Russia. Here’s a look at some of the highlights:

SUBSCRIBERS UP TO 40,000

SUBSCRIBERS UP TO 30,000

1999 1997 The first issue (Fall) of Pizza Marketing Quarterly mails out to 10,000 pizzeria owners and operators.

2003

2001

With the Fall issue, PMQ goes to 84 pages, and circulation rises to 30,000 subscribers.

PMQ survey finds 1/3 of readers use a POS system.

PMQ starts publishing six times a year, and circulation rises to 40,000 subscribers.

Forbes quotes the Pizza Power Report.

USPT’s Tony Gemignani wins second WPC gold medal.

USPT

WINS

1998 In the second issue (Spring), PMQ holds its first Pizza Marketing Idea Contest with a $1,000 cash prize and three entries.

PMQ debuts the first U.S. Pizza Team at the World Pizza Championship (WPC) in Italy; Tony Gemignani ties for gold in dough spinning.

PMQ.com debuts on the Internet.

PMQ organizes the first national independent pizza promotion with the History Channel.

PMQ launches The Shanghai Pizza Show at FHC China.

GOLD!

2000 PMQ’s first Pizza Power Report shows 62,523 pizzerias with $28 billion in U.S. sales.

2005

2004 2002 For the first time, PMQ’s Summer issue boasts 100 pages and requires a nonstapled “perfect bind.”

PMQ and partner Infinity Expo launch the New York Pizza Show at the Jacob K. Javits Center with the slogan, “Finally, a pizza show where it should be.”

First issue of PMQ’s Pizza Australia goes to press.

S, BUT E D T D! USP GOL S WIN

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!

CES

AN EAR

PP TV A

2006

USPT

The Wall Street Journal quotes the Pizza Power Report, establishing PMQ as the leading authority on pizza.

PMQ begins publishing eight issues per year.

PMQ launches the Pizza Hall of Fame, inducting U.S. pizzerias in business for 50+ years.

2008 Members of the U.S. Pizza Team appear on Live! With Regis and Kelly, Good Morning, America, and Martha Stewart Living!

PMQ goes to 10 issues per year.

PMQ survey shows 13% of readers get some orders through the Internet, and 27% use email marketing.

GOLD!

LD! INS GO USPT W

2011

2010 2007

WINS

The U.S. Pizza Team marches in the 84th annual Macy’s Thanksgiving Day Parade.

The U.S. Pizza Team wins the gold medal for Team Acrobatics at the WPC. A PMQ survey shows 51% of readers use a POS system.

2013 A PMQ survey shows 32% of readers get pizza orders through the Internet.

2016 2014 PMQ Russia, the first trade magazine for Russia’s burgeoning pizza restaurant industry, debuts at the PIR Expo in Moscow.

PMQ partners with Colony Foods to form the New England Pizza Collaborative.

USPT member Jamie Culliton wins the WPC gold medal in Freestyle Acrobatics.

2017 PizzaTV.com is officially launched, powered by PMQ. The first online channels are issued to independent pizza operators, giving exposure to the industry and to consumers.

PMQ goes to nine issues per year.

PMQ’s Pizza Magazine China debuts.

October 2017 pmq.com

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Using oak wood, Smokin’ Oak Wood-Fired Pizza in Ames, Iowa, bakes customers’ pizzas at 900˚ in less than 90 seconds.

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P L AY I N G W I T H

Operators share their top tips for working with wood-fired ovens to achieve the perfect bake for pizzas, entrees and more. By Tracy Morin

W SMOKIN’ OAK WOOD-FIRED PIZZA

ood-fired ovens: They may be the most primitive way for man to cook his food, so it’s likely no coincidence that they can give the most mouthwatering, customizable results and offer incredible versatility, creating amazing outcomes on everything from pizzas and breads to vegetable sides, pasta mains and meat-based entrees.

“Before working with wood-fired ovens, we should first identify some of the benefits and reasons for using these types,” notes Oluwakemi Oladipo, an event planner with Annie’s Scrumpchies Events Company in Lagos, Nigeria. “For me, the most important factor is the unique flavor they give your food, and they also help to preserve most of your added ingredients and increase the retention of nutrients.

Plus, these ovens can be used for various purposes, such as baking bread, roasting meat and more—while saving energy because they don’t require electricity.”

October 2017 pmq.com

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Customers at Smokin’ Oak Wood-Fired Pizza are privy to all the wood-burning action, thanks to the pizzeria’s open kitchen.

But wood-fired ovens also demand more knowledge and expertise than a modern model, from painstaking dough production to fine-tuned finishing flourishes.

Here, top wood-fired experts share their tips for ensuring the perfect fire-fueled bake.

Linda Black, president and operations officer, Smokin’ Oak Wood-Fired Pizza, based in St. Petersburg, FL, with a location in Ames, IA A consistent and excellently baked wood-fired pizza starts well before the pizza is launched into the oven. A woodfired oven requires artistry and a keen eye on the technical details. It is not like a typical gas oven, where the only action needed is to flip a switch. A wood-fired oven requires constant focus and creating solid procedures for those running the oven. Here are our suggestions: Consistent wood: Of course, wood is a big deal. If you are not consistently using the same species, size and moisture content in your wood, it will make baking a pizza difficult. If the wood is inconsistent, the person operating the oven must spend more time

on correcting the oven temperature and holding it there rather than cooking the perfect pizza. Having consistent wood will help the oven operator focus on the bake.

The right dough. Not all dough recipes are created equal. Make sure your dough recipe is wood-firedfriendly. A recipe that works in a gas-fired oven will not translate to baking well in a wood-fired oven, since a wood-fired oven is several hundred degrees hotter and bakes pizzas in less than 90 seconds. An example of this would be the sugar content; sugar helps to brown a crust when baking in a gas oven, but in a wood-fired oven, sugar browns much more quickly on the exterior of the crust, which makes the pizza appear fully baked when in reality it isn’t.

Flame height: Most people don’t realize that no matter how hot your wood-fired oven is, if you don’t have a flame, the pizza won’t bake correctly. Usually, the bottom of the pizza will burn, while the top will still be uncooked. When the floor temperature and flame height are at the optimal temperature

“If you are not consistently using the same species, size and moisture content in your wood, it will make baking a pizza difficult.”

— L I N DA B L AC K , S M O K I N ’ OA K W O O D - F I R E D P I Z Z A 52

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SMOKIN’ OAK WOOD-FIRED PIZZA

and height, you will get a consistent bake. Always measure (and keep a log) to monitor what is working and isn’t working regarding the flame height. Once you find that optimal flame height, document it and develop an appropriate procedure for the oven operators.

Training and procedures: Solid training and procedures must be in place. It does not have to take months to train a very good oven operator. Take away the chance of any potential inconsistencies,

October 2017 pmq.com

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MALAWI’S PIZZA

Malawi’s Pizza doesn’t just serve up famously delicious wood-fired pies.

For every meal an American customer buys, the company donates a nutritious meal to children in the African nation of Malawi.

and employees can focus on what’s really important, which is to get the perfect bake every time. Have a procedure for starting the fire, what time to start the fire, how much wood to use, the size of the wood, and the markers of where your temperature should be at certain times. Also make sure to let your oven cool down before you start cooking pizzas for customers.

You shouldn’t go from a full-on firing of the oven to cooking pizzas; give the oven some time to calm down from the firing!

Oluwakemi Oladipo, event planner, Annie’s Scrumpchies Events Company, Lagos, Nigeria Heat regulation is key. These ovens don’t have any knobs or buttons, so operators must have a unique technique to maintain the right temperature so you don’t burn your food—or turn it to complete ash! I prefer to use what I call the add/withdrawal method to achieve this.

Simply put, I just keep adding wood until I achieve the desired temperature or withdraw the wood when things get too hot.











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–

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SMOKIN’ OAK WOOD-FIRED PIZZA

By establishing proper procedures, employees can be quickly trained to operate a wood-fired oven.

“Maintaining an even temperature within the core of the oven’s deck and within the ambient dome of the oven is key to producing perfectly prepared pizzas.”

— K E N T A N D E R S E N , M A L AW I ’ S P I Z Z A

Ensure you have the right type of wood. I use kiln-dried wood, which should be chopped into the right size; I prefer them to be about 9” to 10” long, with thickness of about 2” to 4”. Other accessories to have in handy include protective gloves, a thermometer and a natural fire lighter (you could even use newspaper in a pinch!).

Here’s another thing you want to take note of: Observe how the fire is distributed in the oven. You need to know this because you may have to move the food around a bit to achieve a uniform bake or crust. And don’t forget that the wood should be a little bit spaced out to allow the air to aid combustion.

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Kent Andersen, executive chef, Malawi’s Pizza, Provo, UT, with locations in Virginia, Texas and Utah The essential element for perfectly cooked pizzas in a wood-fired oven is maintaining even temperature throughout the oven. Maintaining an even temperature within the core of the oven’s deck and within the ambient dome of the oven is key to producing perfectly prepared pizzas. Oftentimes, the difference in the deck temperature and the dome temperature within a wood-fired oven can vary several hundred degrees, resulting in pizzas that are unevenly cooked.

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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Serve Smarter

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“Observe how the fire is distributed in the oven.

You need to know this because you may have to move the food around a bit to achieve a uniform bake or crust.”

— O L U WA K E M I O L A D I P O, A N N I E ’ S S C R U M P C H I E S At Malawi’s Pizza, we use a combination of wood and gas to create steady, even heat in the dome and on the deck of our pizza ovens. The optimal internal temperature of our pizza deck is about 480°. At this internal temperature of the pizza deck, the temperature of the ambient dome of the oven is about 760°. Our pizzas spend between 90 to 100 seconds in the oven.

In addition to maintaining the perfect temperature, it’s equally important that the pizza be specifically formulated for the oven that you

are using. The key components to formulate are the pizza crust and the cheeses used in the creation of your pizzas. The moisture content in your cheeses will brown differently at different temperatures and in different ovens. Developing even browning of your crust, the toppings, and cheese on your pizzas requires carefully engineering the time, the temperature, and the ingredients you use. There is definitely an art in the development of gourmet pizzas prepared in a wood-fired oven!

Tracy Morin is PMQ’s senior copy editor.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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in memoriam:

Clifton Moody 1 9 6 9 - 2 0 1 7

P

SARAH BETH WILEY SMITH

MQ is mourning the loss—and celebrating the life—of our dear friend and colleague, Clifton Moody, who passed away in late August. Tall, charming and stylish, he was a born salesman who took enormous pride in his work. As an account representative for PMQ, he earned multiple Salesperson of the Year awards. He had high standards in his professional relationships and challenged others to meet those standards, but he was also the first to praise his colleagues for their achievements.

Nothing brightened a co-worker’s day like a fist-bump from Clifton for a job well-done.

Fiercely individualistic and known to his friends as “Classy,” Clifton kept his private life private, but his funny, fiery, flamboyant personality and colorful attire—complete with dapper vest and matching shoes and fedora— made him a memorable figure to all who met him. He carried himself with pride and panache, lived life bravely and to the fullest, and loved with a big heart.

He was unforgettable. And he will be deeply missed.

October 2017 pmq.com

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Wil It From feta to Gruyère, we explore the baking characteristics of six crowd-pleasing pizza cheeses. By Liz Barrett

T

here’s no danger of mozzarella losing its spot at No. 1 for pizza cheese, but with dozens of different cheeses at your disposal, it could pay off to experiment with blending and baking a few other favorites into the mix.

You’ve probably noticed that younger, high-moisture cheeses, such as mozzarella and Gruyère, melt easily, while aged cheeses such as Parmesan stand their ground. “Fat content, acidity, stretch, elasticity, moisture level and age are all factors that play a role in how a cheese performs on a pizza,” says Rachel Kerr, director of events and public relations at the Wisconsin Milk Marketing Board, based in Madison, Wisconsin.

Additional factors also play a role in how well a cheese will melt, according to Mark “The Cheese Dude” Todd, a chef and culinary consultant with the California Milk Advisory Board. “There are three factors in melting: fat to protein ratio (whole-milk cheeses melt and flow better than part-skim), salt content and pH,” says Todd. “Higher salt and lower pH (higher acidity) means less melting.” However, mixing and matching different cheeses with your favorite mozzarella can produce unique new flavor combinations and boost the melt factor.

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Stretch Factor MOZZARELLA Mozzarella cheese is referred to as a pasta filata cheese, according to Kerr. “Pasta filata, which means ‘spun paste’ in Italian, refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands,” she says. “This process allows mozzarella to melt and flow and gives it its characteristic stretch and elastic texture.”

“Mozzarella’s elasticity, combined with its high moisture and low fat content, makes it an ideal choice for melting and browning on pizza,” Kerr adds. “In addition, mozzarella’s mild, milky flavor is a great base for cheese blends.

Try combining mozzarella with Fontina and Parmesan to add dimension and flavor to your pizza.”

Provolone is another pasta filata cheese that melts well and is sometimes combined with mozzarella. “A nice two-year-old provolone melts much like whole-milk mozzarella, but adds big flavor,” says Todd. “It’s one of my favorite additions, because it makes pizza taste even more Italian!

“I usually recommend blending about 20% to 25% of a whole-milk cheese like Monterey Jack, Fontina, Havarti, Gouda or asadero with a part-skim mozzarella to provide great melt and flow coverage, while ensuring good browning and a reasonable price point,” Todd notes.

Provided by Mark Todd, a chef and culinary consultant with the California Milk Advisory Board, the following table details the relative melting distance for various cheeses: Whole-Milk Mozzarella

6.4 mm

Part-Skim Mozzarella

4.8 mm

Cheddar Provolone Fontina

5 mm 6.2 mm 7 mm

Monterey Jack

8.4 mm

Gouda

6.1 mm

Edam

3.5 mm

Feta

0 mm

CHEDDAR Behind mozzarella, cheddar is one of the most popular cheeses being utilized by pizza operators, according to Kerr. What you may be surprised to know is that white cheddar is the No. 1 fastest-growing cheese on pizza menus today, according to the 2017 Q2 Technomic Menu Monitor report.

QUICK TIP! “If you want to melt cheese on a pizza, never put it under the sauce. One of the major flavoring components of pizza is browned cheese. The Maillard reaction, the browning of protein, is what makes pizza taste like pizza.”

—MAR K “TH E CH E E S E D U D E” TOD D 64

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WISCONSIN MILK MARKETING BOARD

Chicken Santa Fe Pizza Recipe and photo courtesy of Wisconsin Milk Marketing Board

“Unlike mozzarella, cheddar has a low elasticity, which means it’s less likely to blister in the oven and is frequently used in blends,” Kerr says. “As cheddar ages, its texture, flavor and performance changes, too. Mild cheddar has a firm, elastic texture that slices, shreds and melts well.

Medium cheddar has a texture that’s slightly creamier than mild, with a fuller cheddar flavor. And aged cheddar has a texture that is both crumbly and creamy.”

White cheddar cheese is the No. 1 fastest-growing cheese on pizza menus today, according to the 2017 Q2 Technomic Menu Monitor report.

FETA A salty and tart cheese, feta also ranks as one of the fastestgrowing cheeses being offered on pizzeria menus, according to Technomic. However, sheep cheeses, such as feta and manchego, have a high protein content, lending to firmer textures even when baked. “Because of feta’s firm yet crumbly texture, it’s less likely to melt,” says Kerr.

“Feta is best used as a pizza topping in combination with a semihard or semisoft cheese.”

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INGREDIENTS: 3 cloves garlic, minced (divided) ¼ tsp. chili powder, or to taste 1/8 tsp. cayenne pepper, or to taste ½ tsp. paprika, or to taste Salt and pepper to taste 1 boneless, skinless chicken breast 1 red pepper, julienned 1 Spanish onion, julienned ½ c. olive oil ¼ c. white wine ½ c. marinara sauce ½ c. salsa 1 16-oz. pizza dough ball ¾ c. (3 oz.) cheddar cheese, shredded ¾ c. (3 oz.) mozzarella cheese, shredded 1 c. (4 oz.) jalapeño Havarti cheese or pepper Jack cheese, shredded 1 tbsp. cilantro, chopped DIRECTIONS: Combine half of the garlic and all of the chili powder, cayenne and paprika. Add salt and pepper. Rub chicken with the mixture and refrigerate in a closed plastic bag for 1 to 4 hours. Grill the chicken on a stovetop or grill. Slice thinly. Heat the oven to 500°F. Sauté the peppers and onions with the remaining garlic in olive oil. Season with salt and pepper, to taste; add white wine.

Cook for 3 minutes, keeping the vegetables firm. Remove from heat and set aside.

In a small bowl, mix marinara and salsa together for the sauce.

Set aside. Form the dough into a 12” circle and place on a pizza stone or in a pizza pan. Spread the sauce, cheddar and mozzarella over the dough. Top the pizza with reserved peppers and onion, then the chicken and Havarti. Bake for 10 to 12 minutes.

Sprinkle with cilantro.

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GRUYÈRE Gruyère and Emmental are some of the best melting cheeses for all applications, which may be why we’re seeing them on more pizza menus lately. Their high moisture and low salt content help these sweet, nutty cheeses melt faster.

BLUE For more adventurous chefs, anything in the blue family melts well and adds a huge amount of flavor with minimal cost, according to Todd. “It takes only 10% to 15% of blue cheese in a blend to give truly soul-satisfying depth of flavor,” he says. “As blues cook, they get a bit milder, but much more savory. Blue cheese is one of the highest-rated foods in the world for delivering the flavor category known as umami.”

ASIAGO Kerr says that Wisconsin cheesemakers age Asiago to develop sharper flavors, similar to a blend of aged cheddar and Parmesan. “This aging changes the texture of the Asiago from elastic and firm to hard and granular,” she says. “This means that, when it comes to using Asiago on pizza, it offers great flavor and is best used in combination with a semisoft or semihard cheese that can deliver an exceptional melt.”

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THE PERILS OF PART-SKIM CHEESES However, guidelines notwithstanding, almost anything goes when it comes to pizza, if you’re open to experimentation. “The better you understand how cheeses differ from one another, the better you can take advantage of their individual cooking characteristics,” says Todd.

“The only cheeses you need to be wary of are part-skim cheeses, such as part-skim mozzarella, Emmental and Swiss, as these have very bad post-melt chew, meaning that when melted and cooled, they get very tough and rubbery. That’s why you never see Swiss on a pizza menu!”

THE OVEN FACTOR The type of oven you use can also affect how quickly cheese melts, according to Todd. “Cheese melting is a factor of heat distribution,” he says. “The more surface area the cheese has (feather-shred vs. cubes, for example), the faster the heat is distributed throughout the cheese, melting it faster and more evenly. But faster is not necessarily better. If your pie is piled high with toppings, it will take longer to heat through than a simple cheese pizza. The same amount and style of cheese on each will cook very differently.”

In this case, a deck oven, with its hotter and cooler spots, can come in handy, Todd adds. “A thin pizza with few or no toppings needs to go in the hot spot, whereas a pizza loaded with toppings needs a slower oven to get cooked through without burning the cheese on top. Impinger ovens need more finesse, moving a pie through faster or slower, depending on thickness of toppings and crust.”

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

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At Piecasso Pizzeria & Lounge in Stowe, Vermont, accent lighting is used for walkways and to add ambience.

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6Curb Appeal Ways TO Boost YOUR

Your building’s exterior is a 24/7 billboard, but if it makes people want to run away instead of walk in, it’s probably time to make some changes.

By Liz Barrett

I

f your pizzeria is in a neighborhood that sees a lot of foot traffic, some of your best business may come from

those who were just passing by.

The exterior of your building, after all, is a 24/7 billboard that can either attract or detract from your business. If the outside makes people want to run away instead of walk in, take note of the following tips for updating your pizzeria’s curb appeal.

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Projec

1

Clean up your act. Consumers want to believe the pizzeria they’re entering is clean. If the outside area has dirty windows or litter on the ground or appears to be in general disrepair, many potential guests will think twice about walking through that door.

Approach your pizzeria as an outsider would and take notes about what stands out, for better or worse. Make sure your staff’s daily cleaning schedule includes the building’s exterior and consider a professional pressure-washing once every few months.

2

Try new paint. If you’ve been in business for more than 10 years, it’s probably been at least that long since your building and its parking lot has seen a fresh coat of paint. There’s no reason to change the color of your building if it complements your branding, but an inexpensive coat of paint will do wonders for the exterior appearance of your restaurant.

3 Hanging planters lend a homey feel to the exterior at Big Daddy’s Pizzeria & Arcade in Pigeon Forge, Tennessee.

And there’s no missing its larger-than-life signage!

Add some greenery. Just because you don’t have a patio doesn’t mean you can’t spruce up your outside area with plants. Fresh trees and colorful flowers are a natural way to attract attention, but only if you have the means to keep them watered and alive. Look for easy-to-care-for plants, and dispose of any that start to brown or detract from your curb appeal. Trees and bushes can also help to hide any unsightly AC units or trash receptacles.

Whitewater, Wisconsin-based Toppers Pizza just launched a new prototype store in Milwaukee, which allows guests to see into the store and behind the counter, where the pizza is made.

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4

Install better lighting. Whether you choose sidewalk solar lights, overhead awning lights, directional lights that highlight signage, or twinkling white lights strung in the trees, lighting has the ability to attract attention, illuminate walkways and provide a greater sense of security than a dimly lit entrance.

5

Update your signage. Is your signage clearly visible from all angles during the day and night? Not everyone will approach your pizzeria from the same direction. It’s also important to make it clear on your sign that your restaurant is a pizzeria; posting your menu and hours of operation on or near the door can help. If you offer daily food or drink specials, try utilizing a sidewalk sign to grab the attention of those walking by.

C

6

Show off the pizza. Open a window, if possible, and allow those in the street to smell and see the pizza inside. If you can’t open a window, find a way for them to see the pizza. Old-school New York pizzerias are famous for stationing the pizza maker in a window so everyone can see them tossing pizzas. Modern-day pizzerias have taken note and often try to place windows where there’s a clear view through to the kitchen.

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

A large mural attracts the attention of passersby at Philadelphia’s Earth Bread + Brewery.

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BODY Servers can increase check averages, boost tips and improve the guest experience by paying closer attention to visual cues. By Liz Barrett

W

hat if you could teach your servers an easy way to understand and address customers’ needs without uttering a word?

Jodi RR Smith, founder of Mannersmith Etiquette Con-

sulting in Marblehead, Massachusetts, says it’s possible simply by paying closer attention to the signals that we all reveal through body language. Servers who pick up on guests’ natural body cues can improve the overall customer experience and boost check averages—and earn bigger tips in the process. Here’s how to do it.

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1

Identify the person in charge. “There’s always someone in charge of a table, whether it’s the host or hostess of the meal or the senior-ranking person,” says Smith. “This generally tends to be the person who is paying the bill, so it behooves the waitstaff to be able to identify him, since he’ll set the tone for what’s happening at the table.” This person is usually the first to speak, perhaps asking about specials, Smith notes, and is generally more proactive in the initial interaction with the waitstaff.

2

Decode the dynamics of the table. The better a server understands the dynamics of a table, the better he can serve guests. “Is this a social meal, with the group doing a lot of drinking, or is it a quick lunch or nonalcoholic dinner?” Smith asks. “These are things I need to know as a server because they affect the time guests will spend at the table, the bill amount, etc.”

AMY HUNSINGER

Creating a lively atmosphere is a key mission for servers at Blue Moon Pizza in Atlanta.

stomachs yet. These things will affect the tables around them and the ambience in the restaurant.

“Do guests look bored?” Smith adds. “Are their eyes darting around the restaurant? Are they constantly looking toward the kitchen? Are they shifting around a lot?

This isn’t a game of poker—people tend to be fairly obvious in their body language. Signals like these should prompt waitstaff to ask what they can do to help—more drinks, a complimentary bread basket, checking with the kitchen, etc. If there’s a table with children, ask if they’d like rolls or the children’s meals first to help keep them from getting bored or disruptive.”

Like these servers at Blaze Pizza, your waitstaff should be friendly, but not too friendly, always ready to help and keen students of table dynamics.

3

Recognize the symmetry of dining. “The symmetry of dining states that whatever the host does, the guests follow suit,” Smith says. When the host orders a cocktail, for example, the others will usually follow. If the host orders soup before the meal, the guests will likely order some kind of appetizer, too.

4

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BLAZE PIZZA

Monitor the table’s mood. There are signals that will let you know if guests are having a good time or not. “Look for signs such as smiling, relaxed bodies, relaxed shoulders, leaning back, etc.,” Smith advises. “Red flags should go up when shoulders are raised, guests are leaning forward, or voices are rising because they’ve had too much to drink and they haven’t had anything in their PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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PRECINCT PIZZA

SERVER SIGNALS In addition to reading a guest’s body language, servers can take certain approaches with their own body language to improve their chances of a larger tip, Smith says.

1

Pay attention to appearances. Servers’ hands should be neat and clean, and so should their clothing. “Dress for your body type,” Smith says. “Pull your hair back, and whatever you use for a staff uniform, make sure it looks like it’s been laundered and pressed recently. People generalize, from what they see to what they don’t see; if I see people in the front of the house looking neat and clean, I’ll assume that the back of the house is also neat and clean.”

2

Don’t be too friendly. “You do not need to be a guest’s new best friend,” Smith advises. “In fact, studies have shown that when servers are a little bit more reserved, they actually get a better tip. That doesn’t mean being rude, but establish boundaries. Have a smile in your eyes and a little bit of a smile on your lips. Make eye contact with everyone at the table as you approach.”

3

Know how to make first contact. “Stand up straight, with an open body posture, and briefly introduce yourself by saying something such as, ‘Hi, my name is Jodi, and I’ll be your server this evening,’” Smith says. She encourages servers to inquire about any allergies, and each restaurant should come up with a table greeting that can be used consistently by all servers.

4

Don’t be in a hurry. Smith recommends waiting three to four minutes after the food is delivered to the table before checking back in with guests. “If I ask guests if everything is OK immediately after the food is set down, they haven’t had a chance to taste it yet,” Smith says.

“After three to four minutes, they’ll usually know if they need something else.” After that, Smith recommends occasionally walking by the table, making eye contact with the host of the table to make sure everything is all right and no one is trying to get your attention.

5

Bring the check discreetly. The delivery of the bill will often lead to arguments over who will pay it, so Smith suggests being discreet in your delivery. “Carefully and discreetly slide the bill next to the person that you have identified as the host of the table,” she says. “If it’s the end of the night and you’re not trying to turn the table, you can say, ‘Please feel free to linger.’ If, however, it’s a busy night, you can say, ‘Thank you so much for coming, and we hope to see you again soon.’”

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

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XAVIER UNIVERSITY

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HAPPY

VENDINGS Pizza vending machines are making their way Stateside—and offering another avenue for pizzeria owners to cash in around the clock. By Tracy Morin

B

y the time the first U.S.-based pizza vending machine arrived at Xavier University in Cincinnati in 2016, similar units had been available for well over a decade in Europe. But now, these vending machines are finally hitting the States—and potentially shaking up the industry.

The appeal among consumers is undeniable; in today’s 24-7 world, people want pizza, fresh and fast, on demand, anytime. And, for pizzeria owners, the machine can open up an additional revenue stream when placed in high-traffic areas, such as airports, college campuses and shopping malls— with less risk than opening up a second location.

To get a feel for the trend and where it might be headed, PMQ checks in with three key players who just might help shape the pizza vending landscape: a machine manufacturer, a pizzeria owner and the university that ignited the craze. For them, this ain’t just a fad—it’s the future.

t

Pizza vending machines like Pizza ATM and 24/7 Pizza Box offer a new opportunity to get your pizza in more mouths, and the media buzz they create doesn’t hurt either.

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RISE OF THE MACHINES Shawn Marquardt, vice president of business development for 24/7 Pizza Box, based in Sarasota, Florida, admits he was initially attracted to the manufacturing side of pizza vending by sheer novelty. But through years of development, he’s witnessed an industry that’s clamoring for the concept; one of the company’s investors is a local pizzeria owner, and there’s been interest from coast to coast and even abroad. “We thought of the by-theslice concept, with prebaked pizzas that are reheated and served, and we wanted to accomplish that at a high-quality level,” Marquardt explains. “Pizzerias can purchase the machine and expand their business, using just the capacity at the pizzeria, while getting their product and brand in front of new customers and boosting revenue.”

After several redesigns, the first units are scheduled to be installed in October. Delivering fresh product has been a major challenge, but the process sounds simple enough: Place the vending machine within 30 minutes, maximum, of the pizzeria. At the pizzeria, the pizzas are baked, cooled, cut into slices, loaded into a transit mechanism, and refrigerated until ready to transport. After the slices are loaded into the machine, a timer starts so that product is monitored for freshness.

The machine sends notifications when a predetermined inventory level is reached, so the operator knows what and how much to refill. “The machine communicates inventory, sales, or if there’s a power outage,” Marquardt says. “It’s plug and play.”

In a unit about 1½ times the size of a standard vending machine, product is air-sealed to prevent drying, and when the customer orders, the slice is ejected from the machine’s refrigerator, then heated on a conveyor oven that’s customizable to accommodate virtually any crust type (though deep-dish styles are not recommended).

“Some locations, like factories and office complexes, don’t charge rent for the machine, since they see it as a bonus for the facility,” Marquardt explains. “In a mall or airport, however, there are fees for renting the space, which are automatically deducted from sales.”

“I’m really intrigued by the possibilities and the business model, especially as labor costs are on the rise. You can put [pizza vending machines] in bars, airports, hospitals or office buildings, wherever there’s a dense population and a demand.”

— J O E I R I C K , G R I N D E R S C H I C AG O P I Z Z E R I A 84

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HOW IT WORKS

PIZZA ATM

“We thought the Pizza ATM [above] was a no-brainer on a college campus and that millennials and Generation Z students would embrace it….We’re on track to recoup our investment in 18 months, which we anticipated—and after that, it’ll simply be a revenue generator.”

—BILL MORAN, X AV I E R U N I V E R S I T Y

Pizzeria owners may like the no-labor-needed setup, as well as minimal risk, versus opening a second brickand-mortar location. In addition, owners can maximize efficiency of existing staff—i.e., having employees craft vending-machine pizzas during slower times. “You can even move the machine if you’re not getting the results you want,” Marquardt adds. “Our figures indicate that the return on investment, serving 40 slices per day, would 86

be within 12 months; if you sell out every day, it’s within three or four months.”

THE BETA TESTER Joe Irick, owner of Grinders Chicago Pizzeria in San Francisco, is looking forward to testing out a demo unit of the 24/7 Pizza Box in his area. He offers three crusts—pan, deep-dish and thin—but for the machine he will focus on thin-crust for speedy baking. “I’m really intrigued by the possibilities and the business model, especially as labor costs are on the rise,” Irick explains. “You can put them in bars, airports, hospitals or office buildings, wherever there’s a dense population and a demand. Every college campus I’ve approached has turned me away because of their existing foodservice contracts, but we’re just looking to see how it works and how it’s perceived by the public.

Then we can try them in different spots.”

Irick views the machine as an alternative to opening a second location, expanding his business without adding overhead (after the cost of the machine) and using his existing staff. He also likes the idea of adding a presence in locations where a physical restaurant would be impossible or prohibitively expensive, such as in an office building break room or airport. Irick believes San Fran-

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Joe Irick of Grinders Chicago Pizzeria has been testing and fine-tuning recipes, such as the Bacon Jalapeno Popper, to decide which ones will work best with his 24/7 Pizza Box unit.

cisco, with its tech-savvy citizens, will be an ideal launching ground for pizza vending.

He can also offer marketing opportunities through the machine’s ordering screen; for example, if the machine is in a bar, he can sell advertising to beer or alcohol companies, market his own pizzeria, or both.

Of course, one challenge is ensuring product quality, and Irick extensively tested recipes to fine-tune his pizza for this new application. “I wouldn’t want product sitting there for more than two days, but I’ve worked it out so it tastes great,” he says. “Just like with any new oven, you have to tweak things. When we get the demo unit, we might have to make minor tweaks again, but we think it’ll work out really well.”

SCHOOL SENSATION When Xavier University added the country’s first vending machine of its kind on campus in August 2016, the small Cincinnati-based college found itself at the center of a media firestorm. Local outlets jumped on the story, followed by national news reporters and culminating in spots on Good Morning America and Today.

Rather than heating up slices, the Pizza ATM, manufactured by the French company Paline, fully bakes whole pizzas upon order. The machine is stocked with take-andbake pies made in the dining hall. The pizzas are cooked in a high-heat convection oven in about 2½ minutes and served in a box to hungry students. “We were looking to expand our late-night services and have a round-the-clock option, and we thought this would be a natural extension of our strong pizza program in the dining hall, without requiring additional labor,” explains Bill Moran, director of auxiliary services for the university. “We thought it was a no-brainer on a college campus and that millennials and Generation Z students would embrace it.”

The immediate response was “through the roof,” Moran reports, and has since settled in as a normal part of life on campus, but it’s most popular at the start of semesters as students flock to the novel pizza producer. And because 88

so many local eateries shorten hours for the summer, the machine is a surprise hit even in the slow season. (After Xavier’s success, a second Pizza ATM is scheduled for a campus in northern Ohio.)

The machine is managed with Web-based software on a PC or mobile device, allowing for notifications when a minimum level of inventory is reached. Pizza is sold on a first-in, first-out basis; a color-coded reporting system updates staff on product freshness, coding each product green, yellow or red. At 48 hours, the pizza enters the red zone, and the slot is locked so it won’t dispense, but the pizza can then be pulled out to serve in the main dining hall, virtually eliminating waste.

“The machine was fairly expensive, but we’re on track to recoup our investment in 18 months, which we anticipated—and after that, it’ll simply be a revenue generator,” Moran says. “We weren’t concerned about the machines working, since they’ve had them in Europe for 10-plus years. We just wanted to price the pizza right to encourage buys.”

Even better, students love the on-demand aspect; rather than waiting 45 minutes for delivery, they have fresh pizza in minutes, round the clock. When school is in session, 30 to 35 pizzas sell per day, or 200 to 250 weekly, and about 8 to 10 daily in the summer—strong numbers for a relatively small campus (about 7,000 students). And, Moran maintains, they dispense a high-quality product that’s student-approved. “That’s the beauty of these machines,” he says. “You still handmake the pizzas yourself and just load them in.”

Tracy Morin is PMQ’s senior copy editor.

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PIZZA WITHOUT BORDERS

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

By Missy Green

Suriname

How Pizza Is Done in Suriname Suriname is a former Dutch colony in South America. Locals speak a creole language called Sranan Tongo, but the official language is Dutch. I interviewed Navin Ganga, senior manager at Bingo Pizza, about his business, which he markets in both languages.

GREEN: HOW DID BINGO PIZZA GET STARTED? Ganga: The CEO, Anil Padarath, used to live in America, where he mastered the pizza business working for Domino’s and Papa John’s.

When his parents got sick in 1995, he came back to Suriname and started making pizzas for friends at home. He got a good response and decided to launch Bingo Pizza.

I was still in school when I started work there and liked it immediately. I did everything from scrubbing floors to going on deliveries.

At 41 years old, I am now senior manager for four stores—two in the airport and two in Paramaribo, the capital.

GREEN: WHAT IS PIZZA LIKE IN SURINAME? Ganga: We have a mix of different cultures here, including Indian, Japanese and Chinese, so the taste preferences are pretty varied. Like in America, pepperoni is No. 1. Some customers even cancel their order if they find out we’ve run out of pepperoni that night. Pineapple is very popular, as well as barbecue chicken. Our meats are mostly local, but we get all of our sauce, cheese and computer software from the United States.

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GREEN: IN A COUNTRY OF ONLY 500,000 PEOPLE, HOW COMPETITIVE IS THE PIZZA MARKET? Ganga: When Pizza Hut opened in the late ’90s, everyone was pretty afraid, but we have continued to market our pizza as a craft product, and their presence hasn’t really hurt us. We cater for a local American school every Friday. It gives us the idea that we’re doing a good job, because they pick us over Pizza Hut! That encourages us to keep doing our best.

GREEN: YOU’VE GOT A “CALL ME BACK” BUTTON ON YOUR WEBSITE. WHAT IS THAT ABOUT? Ganga: If customers don’t want to use their mobile minutes, we offer to call them back to take their order. They can request a callback from our home page using their desktop or mobile, but they can also order directly using Facebook Messenger.

Moscow

Russian Pizza Championships PMQ Russia will hold its fourth annual Russian Pizza Championship contest at the 20th International PIR Expo in Moscow on October 9 to 12. The competition is bigger than ever this year, with three full days of cooking, dough stretching and acrobatics. The event is closely modeled after the format of the World Pizza Championship (WPC) in Parma, Italy—and for good reason. First-place winners will earn a spot on the Russian Pizza Team to represent their country in Italy at the 2018 WPC event.

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Bakeable Trays & Delivery Bags!

IZ Z A IS W O R T H UR P I T! Liner O Y • Allows you to Pizza handle pizza with ease.

• Eliminates the cardboard taste.

• Absorbs grease and allows moisture to escape.

• Ensures a crisper crust every time.

• Keeps pizza 12-15 degrees warmer upon delivery.

Pizza Bags Bakeable Tray • With Revolutionary ADVANCED BAKE TECHNOLOGY! • Prevents oven drips & spills.

• Patented bi-directional bumps allow for air flow & moisture release resulting in even baking.

• Eliminates “soggy crust” centers.

• Unsurpassed quality, durability, workmanship & performance!

• 3 wide Velcro strips for secure closure everytime.

• 600 denier heavy duty stain resistant imitation nylon.

• 210 PU coated lining ~ won’t crack or peel!

800.783.5343 • PerfectCrust.com 3.3x4.875_PMQ_Ad_QtPg_4.4.14.indd 1

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PRODUCT SPOTLIGHT

Make the Grade With the College Crowd College students have money to spend and have yet to establish brand loyalty. Thanks to relationships with more than 4,000 universities, student unions and fraternal organizations nationwide, Campus Solutions helps promote your brand to this key demographic, including incoming freshmen and new students, establishing loyalty early.

212-386-7617, campussolutionsinc.com

Spreadable Bacon Is Here at Last Bacon Jams offers endless menu opportunities with their spreadable bacon. Use it on subs and hoagies, toss it on wings for a unique experience, add it to pastas for a bacon burst, or add it directly to your pizza bases. Bacon Jams are available in Original, Black Pepper and Red Chili & Garlic flavors. 856-222-2000, tbjgourmet.com

It’s OK to Be Self-Serving The Flour of World-Championship Pizzas The Uhlmann Company produces Heckers and Ceresota Unbleached flours for the finest pizza restaurants in Chicago and New York. Using only the best winter wheat with the highest quality protein, Heckers and Ceresota deliver the consistency and quality that professionals demand. Tony Gemignani’s team has won world championships for Chicago- and Detroit-style pizza using Ceresota flour. heckersceresota.com/foodservice/distributors

Pour My Beer’s self-serve technology creates a fun, engaging environment for your patrons. Each unit is outfitted with an RFID card reader, which keeps track of every ounce poured per guest. The highly efficient system eliminates waste and lowers your costs while improving the customer experience.

Pizzeria clients include Me & Ed’s, Blast & Brew and Zpizza, among others. 312-416-9989, pourmybeer.com

The Nitro Coffee Solution With JoeTap Barista, serving nitro or cold brew coffee is as easy as pulling a tap handle. With JoeTap’s bag-inbox (BIB) approach, the cold brew concentrate is mixed fresh with filtered water at the point of dispense.

Using an onboard nitrogen generator eliminates external nitrogen tanks, and you can stock shelf-stable BIBs for a continuous supply of cold brew. JoeTap has a small countertop footprint with plug-and-pour setup.

866-327-4159, micromatic.com

Break Through the FOG With StitZii By acting as an oleophobic liner between prepared foods and packaging, StitZii’s box liners absorb and trap fats, oils and greases (FOG), preventing contamination and ensuring the recyclability of your pizza boxes. The liners, which decompose quickly, can be thrown away or composted, while the box can be recycled, boosting your green credentials. Stitzii can even reduce the caloric content of your pizza! 844-784-8944, stitzii.com

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SMARTMARKET MARRA FORNI

SPONSORED CONTENT

Double Your Pizza Production With Marra Forni The double mouth oven makes for twice the efficiency and twice the versatility

M

arra Forni has now doubled up on efficiency without sacrificing any of the quality. The Due Bocche (double mouth opening) oven is designed to accommodate two chefs cooking simultaneously. Now one chef can easily maneuver dishes in and out of the opening in a restaurant’s bar area, while another chef operates the oven from the opening inside the kitchen. This innovative new design is engineered to make cooking artisan pizzas truly fast and casual.

“Marra Forni ovens are consistent, versatile, beautiful and they’re made by great people.” Stated Tazza Kitchen’s Owner and Culinary Director, Jeff Grant.

“People who say that these are just pizza ovens couldn’t be more wrong. We bake everything from bread to slow roasted meats and fish.” Living up to its name, “TA” for taco, “ZZA” for pizza, Tazza Kitchen can beat the rush for their highly sought after wood-fired tacos, pizza and a whole lot more thanks to the Due Bocche.

Every oven is custom built and tiled to order, offering you abundant color choices to complement your unique brand. Ovens are hand crafted brick-by-brick using the same tried and tested process used by Italian masons hundreds of years ago.

Using materials imported directly from Italy, their bricks contain a pumice material so that they are volcanic in nature. What does that mean? The exceptionally high porosity of their bricks allows for better ambient temperature control, faster heat up and recovery. Combined with American grade steel, engineering and building standards, they have one of the highest performing ovens available on the market today. No wonder Marra Forni is the world’s fastest growing brick oven manufacturer.

But Marra Forni doesn’t stop at a great quality product. They also provide design assistance, culinary consulting, business development training, video tutorials, nationwide tech support and marketing support. Based outside the Washington, D.C. metro area, they have 15 offices and 7 test kitchens strategically located around the globe.

To consult with a member of Marra Forni’s five-star Google rated Business Development team, call 888.239.0575 or email inquiries@marraforni.com.

For more information visit marraforni.com.

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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 the 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.

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Panzanella di Caputo Recipe

Recipe makes 5 servings

Ingredients 2 pints Caputo Ciliegini ¼ tsp. kosher salt (fresh cherry-sized mozzarella) 2 tomatoes, 2” x 2” chunks 3 c. fresh arugula ¾ c. seedless cucumber, 2 tbsp. chopped Italian parsley chopped 1” x 1” 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” x 1” 1½ c. Panzanella Dressing 1 yellow bell pepper, cubed 1” x 1” (recipe below) 5 basil leaves, chiffonade 4 c. Focaccia Croutons (shredded) (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, Caputo’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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IDEA ZONE STITZII

SPONSORED CONTENT

Cut Waste and Excess Fat With StitZii

Y

our customers love it when you save them calories, especially when you do it while delivering a hot and crispy pizza to their door. With the state-of-the-art StitZii, you can do both with a single box liner and do good for the environment to boot. Grease-absorbent on one side and grease-resistant on the other, StitZii keeps excess grease off the pizza and off the box while keeping the crust drier so you can deliver a healthier product in a box that can still be recycled.

After six years of research and development, Bradley Farrell, Jennifer Stitz and Cristi Stitz are taking StitZii to the mainstream. “The market has never seen this kind of technology,” says Farrell. “There’s no plastic, which makes it compostable within 14 days [where composting is available], and it can knock significant amounts of fat off a pizza.

It’s got a thermal quality that helps keep the pizza hot.”

With StitZii, you can keep the box you’re used to, knowing your pizza will arrive in great condition. Farrell adds, “Using a StitZii, you don’t have to change your recipe or how you currently cook your pie.”

The price is competitive for other types of liners on the market, but few can beat StitZii in their low environmental

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cost. “In the U.S. alone, 8.5 million pizzas are sold every day, and many of those come in boxes that end up in landfills,” Farrell notes. “The biggest challenge to recycling packaging in the food industry is fat, oil and grease, which render recyclables such as corrugated cardboard into a product that can no longer be reused or accepted by most cities’ recycling programs.”

Not only will your customers feel good when they eat less fat, oil, sodium, calories, cholesterol, and carbohydrates thanks to StitZii, they will feel good recycling their pizza box. Customers can also use StitZii to crisp up leftover pizza in the microwave or oven, extending their positive experience of ordering from your store.

If you want to deliver a pie that travels well, cut calories for your customers and contribute to a sustainable society in an easy way, StitZii is just what you’re looking for. Special with StitZii’s upcoming release to the market, they have enclosed a sample with this issue of PMQ. Try it yourself and see how it delivers—textured side up in the box. Fifty-count sample packs are also now available for order. Call 844-7848944 or email info@stitzii.com to learn more!

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IDEA ZONE OUR TOWN AMERICA

SPONSORED CONTENT

Our Town America: Now Offering POS Integration for Ease of Use for Larger Brands

E

very new resident who moves to your town is an opportunity for a new loyal customer. With 45 years of running an industry-leading New Mover program, Our Town America’s data shows this to be true. “It’s the bread and butter of what we do,” says Steven Sgroi, director of sales. “When families move, they are completely open to their new environment. They don’t have loyalties yet, but they will eventually become somebody’s regular customer.”

And that business could be yours!

Using a combination of proprietary technology and 12 primary sources, Our Town America locates new movers in the area every month. The company keeps careful track of those who have already received a New Mover Welcome Package to make sure it’s the first time they receive a package from Our Town America. The mailing is addressed personally to the new mover household and stocked with valuable gift certificates. “The initial offer is a gift. It’s not a discount. That’s why the response rates are much better than typical mass mailers,” Sgroi affirms.

Through the use of their mobile app, Our Town America allows businesses to track who redeems their initial offer, as well as the option to follow up with a second offer. “Businesses usually choose to offer something smaller, such as

breadsticks,” says Sgroi. “If you can bring a customer back a second time, it’s much more likely they will be back a third or fourth time.”

Our Town America’s data shows pizza restaurants, both dine-in and delivery, as the most successful category for their New Mover program. Regardless of record-breaking ROI in the pizza category, Our Town America continues to stay ahead with technological innovations. Their newest advancement allows businesses to apply a one-time-use tracking code on each new-mover gift certificate, providing better accountability amongst staff as well as POS integration.

Business owners can now see who is redeeming their gift certificates without using a mobile app. With the hospitality industry’s relatively high turnover rate, large chains and pizzerias are thrilled about the program now being POSfriendly, as they don’t have to repeatedly train staff on the mobile app. Since this POS integration, the company has seen an uptick in tracking and a more thorough use of the New Mover Program’s capabilities, putting Our Town America ahead of the curve once again.

To learn how Our Town America can help you win new customers, call 800-497-8360, ext. 226, or visit their website at OurTownAmerica.com.

NEW LOOK, SAME INDUSTRY-LEADING NEW MOVER MARKETING PROGRAM • Reach a NEW set of new movers every month • Be our exclusive pizza partner in your area • Target by demographic neighborhood • Gather detailed data of new customers • Marketing Budget? No problem Town • Track ROI with Our Tow TruTrak™ smartphone app

Check Out Your Area Availability & Sign Up Online Now!

Call 1-800-497-8360 x226 October 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE APPS

CHEESE

BEE ATOMIC ........................................................................Independent Restaurant Loyalty Marketing APPS • EMAIL • TEXT (Packages Start @ $99) www.beeatomic.com | stingme@beeatomic.com | 813.355.9977

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

CANDY/MINTS

Easy Way to Drive Traffic hospitalitymints.com

800 334 5181

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

CHEESE

CHEESE SHAKERS

CHEESE SHAKER LIDS

CHEESE

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

Now Offering Gelato & Tiramisu Cups

908-241-9191 * Tasteitpresents.com

* * * * * * * * * *

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

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

Make it count OrderSnapp.com

DOUGH

more than a POS, more than online ordering ( 888-402-6863 )

Choosing a POS: right the first time speedlinesolutions.com/PizzaPOS 1-888-400-9185 October 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE DOUGH

DeIorio Foods

DOUGH PRESSES, ROLLERS

@DeIorios

blog.DeIorios.com

DeIorios.com

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

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

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

FLOUR

DOUGH DIVIDERS/ROUNDERS

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

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE FLOUR

FRANCHISING 150 years of premium pizza flour

Heckers & Ceresota

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

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

◆

HeckersCeresota.com

00 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 FOOD DISTRIBUTORS

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.

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

FURNITURE/FIXTURES

Heat your Restaurant with SUNPAK® Outdoor Patio Heaters

Bringing Italian Back to Pizza

Wall or ceiling mounted, nothing on the floor

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

Natural Gas or Propane Models

FRANCHISING

Made in the U.S.A.

www.infradyne.com

888.317.5255

GLUTEN-FREE PRODUCTS 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

™

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE GLUTEN-FREE PRODUCTS

MACHINERY/EQUIPMENT

1-800-426-0323

www.northernpizza.com

Ovens Mixers Prep Tables Walk-ins Parts Smallwares

MAGNETS

INSURANCE

MARKETING IDEAS

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

www.pizzatv.com MACHINERY/EQUIPMENT

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE MAILING LISTS

MEAT TOPPINGS

Reach More Hungry Customers with an Occupant List

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!

• Saturate neighborhoods with your message • Personalize for more effective campaigns • Save on postage It’s better than Every Door Direct Mail – and we’ll throw in free mailing software!

Holdsbowl! art 80-qundles a Ha . bag 50 lb our! of fl

www.pizzamixers.com • 1-877-R-MIXERS

Get a Free Quote Now

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

The Original Variable Speed Mixer

MANAGEMENT

Varimixer Strong as a Bear.

800-222-1138

keep more of your hard earned dough!

www.varimixer.com

3 money saving programs:

sCheduLing • aTTendanCe • daiLy Log

FAST, PAINLESS SCHEDULING • MONITOR LABOR COSTS • REDUCE TURNOVER • NOTIFY EMPLOYEES • ELIMINATE BUDDY PUNCHING • IMPROVE COMMUNICATIONS • WEB-BASED

save time and increase profits!

www.timeforge.com 866.684.7191

MARKETING IDEAS

V6OP

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

MIXERS

Pizza’s Great Storyteller

Heavy Duty MIXeRS RS

2-Year Warranty

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

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

Globe Food Equipment Co. | www.globefoodequip.com

MOISTURE-ABSORBENT TOPPINGS CONDITIONER/SUPPLIES

MEAT TOPPINGS 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

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

NO SECRETS, ONLY QUALITY

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.

October 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE ON HOLD MARKETING/PHONE SERVICES

PIZZA BOXES

Your food. Our custom-printed boxes.

A winning combination.

Ten case minimums. Pizza, sub, slice, kids and other boxes available.

800-626-0828 | starpizzabox.com ONLINE ORDERING

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

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

Dinerware Integration Online Mobile Ordering Solution for Restaurants

Dinerware

PIZZA BOX LINERS

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

(718) 676-7554

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

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

PIZZA BOXES PIZZA DELIVERY THERMAL BAGS

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

OCTOBER SPECIALS

High Quality Pizza Tools

Made in Italy Since 1986

Phone 630-553-9135 sales@gimetalusa.com www.gimetalusa.com October 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA DELIVERY THERMAL BAGS

PIZZA OVENS

Stone Deck, Pizza Dome, and Bakery

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

WWW.XLTOVENS.COM PIZZA MARKETING

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

TRADITIONAL, FAST CASUAL, ARTISAN...

WE’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 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 800-988-8103Fax: 360-650-1166 ................................woodstone-corp.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA PANS

PIZZA PEELS

AMERICAN MADE

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

PIZZA SUPPLIES

• Pizza Preparation and Delivery Products •

P.A. PRODUCTS, Inc.

National Marketing, Inc.

www.nminc.com 800-994-4664

BAKEWARE SPECIALISTS

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

THE

PIZZA BUTLER!

734-266-2222

Fax: 734-266-2121

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

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

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

PIZZA PEELS

PIZZA SUPPLIES

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE PIZZA SUPPLIES

PRINTING

DESIGN • PRINT • MAIL

888-915-8369

www.GetMailShark.com PRINTING

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

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

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

$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 »

www.PoppasPizza.com

Scratch-Off Postcards PRIVATE LABELING

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

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

2216

4138 Hanover Street

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

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!”

Magnets

Folded Magnets

PIZZA BUFFET • SALAD BAR • SANDWICHES

©2014 Mail Shark® www.themailshark.com 1-888-457-4275

5138 Hanover Street New York, NY 10038

917-633-2432 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

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

Limited Time only. Coupon Code: 1

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

Limited Time only. Coupon Code: 2

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: 4

HALF PRICE Drinks in Drive-Thru

5138 Hanover Street New York, NY 10038

BUFFET BUNDLE

2 Buffets & 2 Fountain Drinks $

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

1/2 PRICE

12.99

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: 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

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

Limited Time only. Coupon Code: 8

Birthday Mailers

ALWAYS WITH YOU.

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

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

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

®

SPECIALS

LUNCH

From Our Den to Your Den

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

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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.

Pizza Hut Socal DH B 08 16.indd 1

8/18/16 8:21 AM

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

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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

October 2017 pmq.com

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE SAUCE

SPICE FORMULATION, BLENDING & PACKAGING

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

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

SCALES Commercial weighing scales for restaurants, catering, delis, and other retail markets.

Pizza@YamatoCorp.com 262-236-0000

TABLECLOTHS !

S. need E E E H u FRTC as yo A any SW m s

ra

de Or

You Top the Pizza, We’ll Top the Tables!

Updating your dining room is easy with our easy-care vinyl table covers … always made to your specs. Fabrics are also available by the roll.

• 372 colors and 65 mix-and-match patterns • Covers are custom made within 2-3 weeks • Available with velcro, umbrella holes or elastic for a perfect fit.

• No minimums required

View and order patterns online at Americo-Inc.com Call 1-800-626-2350

601 East Barton | West Memphis, AR 72301 112

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

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THE PIZZA EXCHANGE PIZZA INDUSTRY RESOURCE GUIDE TOMATO PRODUCTS

Know a pizzeria that’s over 50 years old and a pillar of the community?

Nominate them for inclusion into the Pizza Hall of Fame!

WINGS

Visit

www.PizzaHallofFame.com for more information.

Are you a pizza-making genius?

YEAST

PROVE IT!

Share your best recipes with PMQ - and the entire pizza-loving world in the Recipe Bank.

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

• Pizzas • Appetizers • Entrees

• Wings • Flatbreads • Salads

• Desserts • and More!

Submit your recipes TODAY at PMQ.com/recipebank!

October 2017 pmq.com

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PIZZA HALL OF FAME www.pizzahalloffame.com

John’s Restaurant & Pizzeria Cool cars and comfort food connects family, customers and community at this old-school pizzeria in Michigan. By Tracy Morin

W

hen his father wrangled him to wash dishes at the family business one night, Joe Persi Jr. didn’t know he was signing up for a lifetime in pizza. Born in Pennsylvania to a family of Italian immigrants, Joe’s brother, John, had fled the failing steel mills for Michigan; his dad, Joe Sr., sent him to work with a cousin who owned a restaurant. John and a partner later opened John’s Restaurant & Pizzeria in Davison in 1966, only the second pizzeria in town and the first dine-in concept.

When the partner wanted out in ’67, Joe Sr. moved to Michigan to take his place, and Joe Jr. soon found himself involved. “My dad just said, ‘You’re washing dishes tonight’—he didn’t ask you, he told you,” Joe Jr. recalls, laughing. “So I started washing dishes, then cooked for five years, and in 1977, I took over managing at 19.”

(Clockwise from left) Joe Persi Jr. celebrates a birthday with the kids of his brother John, who started the pizzeria; the original John’s location hosts a classic car show; the pizzeria does brisk takeout business via a separate entrance; Joe Persi Jr. assembles a pie in the late ’70s.

John moved to Arizona in 1980, and Joe Sr. passed away 20 years ago, but Joe Jr. and his wife, Tina, bought them out by the mid-’80s. In the ’90s, they moved the operation across the street, growing the business from 2,000 square feet to 3,700, including a full bar and, later, an 80-person banquet room.

Today, the business supports third and fourth generations: Joe Jr.’s son, Bill, handles back-of-house matters, while daughter Lisa focuses on frontof-house, hiring and waitressing; both have been pitching in for 20-plus years, while his 16-year-old grandson tackles prep work.

“I’ll be the dishwasher, bartender, table busser—whatever you have to do,” Joe Jr. says. “Learning from the ground up is the best way. There’s no silver spoon stuff here; you learn how to do the grunt work, and you can’t tell someone what to do if you haven’t done it yourself.”

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Meanwhile, Joe Jr., who once dreamed of becoming a mechanic and still drag races in his downtime, makes John’s a must-stop for the car-show scene, hosting a “tune-up party” to prep for a Flint-based event each year, plus a weekly car show on Tuesdays throughout the summer. Community involvement with fundraisers, local sports teams and charities remains a daily drive, and locals have shown their appreciation, naming John’s “best pizza in mid-Michigan” three years in a row. “Treat your employees and customers with respect; they become part of your family, and you become part of their family,” Joe Jr. advises.

“The family you have with them is what brings you pleasure and makes the tougher times bearable.”

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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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