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FOOD INNOVATIONS

PCI Frozen Foods Is Taking Pizza Out Of The Box With New Pizza Cones You wouldn't think pizza and a cone go together. But Yoni Glatzer, owner of PCI Frozen Food does with his new pizza cones.

there was a cone standing there and not a drop of water leaking through. That seal also gives you that crunch. By the time you finish, fill it, bake it, that seal becomes the crunch and it is something delicious, it's heaven.” The entrepreneur originally thought he was going to hit pizza shops but once distributors started to get wind of the product, the business took a completely different turn. “Pizza cones started going into schools, hospitals, and nursing homes. I totally didn't see caterers coming into the picture either, but

T

he New Jersey based company with their own 30,000 sq. ft. state-of-the-art HACCP approved facility, uses only top quality ingredients with this unique partially pre-baked crispy cone. “I like to do things nobody else does, something unusual, original,” says Yoni Glatzer, President of PCI Frozen Foods. “So I found a very interesting product called pizza cones. I saw a couple of stores open up in New York City and Brooklyn, but neither succeeded and it made me wonder why didn't it work, why isn't anyone else doing this? So he took a little trip to Italy, where they sell hotcakes, and he discovered that a chain offering franchises was the way to make it work. “You have to sell a lot of cones just to cover your rent in this country,” he says. But opening a franchise, which is often an investment of up to $500,000 here, is not possible for most people. Glatzer thought long and hard, and decided he could do it, but not without some challenges. “It's very complicated to create these cones.”

Glatzer's hope for the future is that his product will find its way into supermarkets

“I like to do things nobody else does, something unusual, original,” says Yoni Glatzer, President of PCI Frozen Foods.

Glatzer decided to do a Parve dough. “I did it myself. I did a lot of testing, brought in experts, until I had the perfect dough. They're very unique. It's not just a piece of dough folded in half with a seam that gets messy, but a piece of dough that comes from the bottom up and it has extra crunch

54 • April 2015 • Total Food Service • www.totalfood.com

on the bottom,” he explains. “The air pockets of dough are sealed, and because of all this, the cones won't leak. No mess. When I was starting out, I was in the factory testing the dough and I made a cone and filled it up with water. When I was cleaning up about five hours later, I realized

when I started making mini cones, caterers took it for hors d'oeuvres and I went down another alley I didn't expect,” Glatzer says. What Glatzer originally thought was only going to be attractive to only certain foodservice operators and theme parks is now in almost any institution you can think of. Glatzer's hope for the future is that his product will find its way into supermarkets. PCI Frozen Foods is working with distributors, Jamac Frozen Foods Corp and S. Bertram

April 2015  

Total Food Service's April Digital Edition featuring and exclusive interview with Jim Calvin and behind the scenes coverage of Le District's...

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