November 3, 2008

Industry Headlines

Papa John’s offers online pizza special to hungry voters,  campaign supporters

 Voting for candidates during tomorrow's election won't be the last decision many Americans will make on Tuesday.The other? Deciding what Papa John's pizza to enjoy while watching the results roll in.

The world's third-largest pizza chain is offering an election deal today and tomorrow of a large pizza with up to three toppings for only $11.04, available only online at www.papajohns.com.
After selling more than 1 million pizzas on Halloween, Papa John's expects America's taste buds to be satisfied again by pizza on Election Night. Election-mania has created an appetite across the country and pizza is the ultimate food to satisfy those hunger pains, among the candidates, their staffers and voters.

"While the country is captivated by the election returns, experience shows Americans will continue to choose our better-tasting pizza," said Jim Ensign, vice president of marketing communications for Papa John's International, Inc. "With our commitment to use superior-quality ingredients, the finest selection of sides, and the convenient call, click or text ways to order, there really is no wrong choice when ordering from Papa John's!"

"This only happens once every four years that two huge pizza nights fall just a few days a part - Halloween and Election Night - and we want our customers to know that Papa John's is ready," said Bill Van Epps, Papa John's president, USA.

Headquartered in Louisville, Kentucky, Papa John's International, Inc. is the world's third largest pizza company.

Burke fully cooked meat pizza toppings make your job easier by bringing you convenience, consistency, safety and authenticity. We specialize in Hand-Pinched Style® toppings, Italian sausage, beef & pork pizza toppings, meatballs, pepperoni, bacon bits, diced ham, taco meats, shredded meats, chicken and beef strips. Our commitment to quality is demonstrated through accurate product development, consistent products, responsive customer service, and on-time deliveries. Custom formulation and private labeling available.  www.burkecorp.com  

Coal Mine Pizza to host World Champ extravaganza

Gary and Videl Rack, founders of the fast growing GR Restaurant Management, LLC and its highly successful family pizzeria Coal Mine Pizza, are gearing up for the pizza event of the year -- Food Network Star and Nine Time World Pizza Champion Tony "G" Gemignani will host "World Champion Weekend" at Coal Mine Pizza, a weekend-long World Champ extravaganza Friday, November 7th and Saturday November 8th.

Gemignani is the founder of the World Pizza Champion, an award-winning group of the best pizza acrobats and bakers from around the U.S. They travel the world performing and competing and the founding members organize the World Pizza Games in Las Vegas, New York, and Atlantic City. No other team in history has won more titles than the World Pizza Champions who dominate the Championships in Italy each year.

"World Champion Weekend" will feature two VIP Meet & Greet events 6:30 and 8:30 p.m. Friday, November 7th and Saturday, November 8th.  Guests with advance reservations will meet Gemignani and experience world champion pies prepared Naples DOP style.

The event will also include activities for the children. Mayor Susan Whelchel will present Gemignani with a key to the city of Boca Raton. Singer Scott Stapp of Creed and Mrs. Florida Jaclyn Stapp will also be on-site.

Pizzas will be auctioned off to exclusively benefit the Andy Roddick Foundation, The Scott Stapp With Arms Wide Open Foundation and the Sun-Sentinel Children's Fund.

Owned and operated by GR Restaurant Management LLC, Coal Mine Pizza is located at 399 SE Mizner Boulevard in Boca Raton, Florida.

Magnets USA^® adds longevity and appeal to your marketing messages.  Customers love magnets.  Put your coupons, deals, promotions, special offers or menu items on a magnet and they will hang around your customers’ homes and offices for weeks, months, sometimes even years.  Our top selling pizza calendars, sports schedules, refrigerator magnets, delivery vehicle magnets, coupon mailers, pizza shaped and custom magnets will help drive up traffic and drive down costs.  Visit us online at www.MagnetsUSA.com or call today, 800.869.7562 to order or explore alternatives.

Domino’s Pizza, Northwest Airlines offer flight contest

Domino's Pizza and Northwest Airlines are figuring there's no better time than now for a getaway.

Online orders placed October 27th through this week that include a new Domino's Oven-Baked Sandwich will give customers the chance to Fly Away with Domino's & Northwest Airlines, automatically entering them to win two roundtrip flights to anywhere in the U.S., North America and select other locales.

"We hope to make a few sandwich-eaters happy, and provide them a trip to get away and de-stress a bit," said Patrick Doyle, President of Domino's USA. "It's an ideal way to try what we believe are the best sandwiches around - and a chance at an affordable way to visit the relatives this holiday season –– or just get away from it all."

During the 10-day promotion, Domino's will grant one winner per day through this Wednesday. Customers wanting to order a sandwich online and enter to win can visit Dominos.com, which will also host details and additional entry information.

Founded in 1960, Domino's Pizza operates a network of 8,726 franchised and Company-owned stores in the United States and 60 international markets.

Wilmington Welcomes Brixx to the Mayfaire Mix

Brixx Wood Fired Pizza, famous for its wood-burning ovens and craft-brewed beers, will open its first Wilmington location November 10 at Mayfaire. This will be the 13th Brixx restaurant and the second franchise to open. The popular Charlotte, N.C.-based chain is a favorite among diners in Tennessee and the Carolinas, including Raleigh and Chapel Hill.

"We're excited to open in Wilmington," said Brixx Managing Co-Partner Jeff Van Dyke. "We're confident the community will love our fresh food, as well as our broad appeal to families, singles and late-night owls."

Franchise owners Victoria and William Miles have traveled to Wilmington for years with their children and are excited about bringing Brixx to the area. They are also planning a second Brixx location in Wilmington, as well as locations in Myrtle Beach, S.C.

The centerpiece of the 3,400-square-foot Brixx restaurant is a wood-burning oven, which enhances the natural flavors of the pizzas and focaccia breads. The restaurant, which will employ approximately 60 people, seats 130 indoors and 50 on its patio.

Brixx will offer a variety of beer dinners, which feature multiple courses paired with specially selected craft beers. Brixx will also institute its popular M.B.A. program, during which customers can earn a "Master's of Beer Appreciation" and prizes by sampling a selection of domestic and imported brews.

The first Brixx opened in Charlotte's historic Dilworth neighborhood in 1998.

U.S. Military Veteran opens pizza franchise under Little Caesars Veterans Program

Little Caesar Enterprises, Inc. has announced another store grand opening under the Little Caesars Veterans Program as former United States Army Helicopter Pilot Warrant Officer Tony Ceppaluni opened a new store in North Port, Florida.

"I am honored to be part of a program that recognizes U.S. military veterans and the sacrifices put forth to protect and serve our nation," said Ceppaluni. "The Little Caesars Veterans Program gives me the opportunity to start my own business and provide families in the area who are looking to stretch their dollar with a high quality product at a great value."

Entering the United States Army in 1975, Ceppaluni's fascination with military aircraft led him to join the Army flight program where he served for nearly 10 years as a helicopter pilot warrant officer. In 1985, Ceppaluni was honorably discharged and transitioned to civilian life and became a full-time real estate broker in Florida while continuing to fly small planes as a hobby. During this time, Ceppaluni spoke with Marty Lorenz, a U.S. military veteran and Little Caesars franchise owner, who introduced him to the idea of owning a Little Caesars pizza restaurant. Ceppaluni researched the brand and was impressed with the brand's positive image, proven business model and the innovative Little Caesars Veterans Program. Within six months, Ceppaluni was ready to begin a new phase of his professional career as a Little Caesars franchise owner.

"Little Caesars is a natural fit for my military background," said Ceppaluni. "I look forward building my Little Caesars business and giving back to my community and creating a positive team environment with my crew."

The Little Caesars Veterans Program was created to thank veterans for their service and provide them with career opportunities when they transition to civilian life or seek a career change.  Honorably discharged service-disabled veterans who qualify are eligible for a benefit of up to approximately $68,000. It grants honorably discharged, non-service-disabled veterans who qualify as Little Caesars franchisees, such as Ceppaluni, a benefit of $10,000.

Since launching on Veterans Day 2006, interest has remained high for the Little Caesars Veterans Program. Currently, more than 30 veterans have been approved to become Little Caesars franchisees and more than 2,000 inquiries have been made about the program. Several more U.S. military veterans are expected to open stores in the coming months under the program.

Little Caesars Pizza founders Michael and Marian Ilitch opened their first restaurant in Garden City, Michigan in 1959.

Italian Pizza School comes to California

The Italian Pizza School (Scuola Italiana Pizzaioli), one of the oldest and prestigous pizza schools in Italy will be in Manteca, California certifying students from around the U.S. Master Instructor Tony Gemignani will teach a 40-hour course on classic Italian pizza making.

The course will take place at the Cuppone Test Kitchen in Manteca, California. Methods and properties of making dough, sauce recipes, hands on pizza preparation, oven skills, pizza tossing techniques, pratical and theory will be taught throughout the course. Biga, Polish, Direct, and Indirect methods of making dough will be studied in groups. Several different types of pizzas will be made and tested throughout the course using Stanislaus, Grande Cheese, 5 Stagioni, Fontanini, GI Metal and Cuppone Ovens products.

Pizza & Pasta Magazine of Italy and Pizza Today are the official magazines of the Italian Pizza School.

The 40-hour course is $1,800 and the certifications come direct from Italy. A deposit and registration is needed prior. For more information, hotel Information, or any references on past graduates from the course please contact:Tony Gemignani - tony@worldpizzachampions.com (510-427-6979)