October 27, 2008
Industry Headlines
Farrelli’s Wood Fire Pizza Co, a family owned pizza restaurant chain based in Tacoma, Washington, spent the month of September raising more than $11,000 in the name of breast cancer awareness. Farrelli’s went about raising the money in several ways for two separate events, the first of which was pink ribbon sales that were posted on the walls of all five of the Farrelli’s Pizza restaurants. These sales went directly toward the sponsorship of Farrelli’s walking team for the three-day, 60-mile breast cancer walk which took place in Seattle during the second weekend in September. The Farrelli’s walking team consisted of three female employees from their Lacey, Washington, location, and they called their team The Farrelli’s Rack Pack; a play on words. The Rack Pack raised more than $7,000 which went directly to Susan G. Komen for the Cure.
Farrelli’s also hosted their annual Farrelli’s Golf Classic at the Golf Club at Hawks Prairie on Sunday, Sept. 7th. All proceeds raised for the event were donated to the Puget Sound Affiliate of Susan G. Komen for the Cure; about $4,000 in all. The event was a huge success due in part to the to the participation of Farrelli’s patrons who wouldn’t miss the opportunity to golf in such a class event, as well as Farrelli’s suppliers who at various sponsorship levels raised as much money as possible for the foundation.
Farrelli’s Pizza is passionate about raising money and awareness for breast cancer as part of its mission statement to “nourish the neighborhood.” Also, Farrelli’s first hired employee, Corrine Heck of their Lacey, Washington, location, was diagnosed with breast cancer in 1997. She has since made a full recovery and has devoted all of her spare time toward raising money and awareness for breast cancer research so that others may have a better chance of making a full recovery as well, and the organization supports her in her efforts.
The Ginny Kelly family of Naperville has won Home Run Inn Pizza's "Video Challenge," a search for Chicagoland's scariest two-minute horror film. The video features a pair of kids who return home to find a gruesome scene after their mom has quenched her appetite with too much pizza. As part of their prize package, The Kelly's home, located at 424 Dilorenzo Drive in Naperville, will be the scariest Halloween house in the Chicago area with ghoulish decorations timed to a creepy story and spooky music that can be heard through your vehicle's radio. The front yard freak show will be completed on October 21 and is open to the public for viewing nightly between 5:30 and 10:00 pm. In addition, trick-or-treaters to the Kelly home on Halloween will receive a slice of Home Run Inn's new Ultra Thin pizza (while supplies last).
The winning video, "Pizza Coma" can be viewed here: http://www.youtube.com/watch?v=TTDdBYsVhx0&feature=related
The Ginny Kelly family was among six finalists in the contest. They will all receive free pizza for one year but the Kellys will also receive $2,500 cash, a "Trick or Eat" Halloween pizza party, free pizza for all trick-or-treaters and the scariest outdoor Halloween decorations on the block.
The other finalists included Christopher Kahler, Chicago; Jillian Aggen, South Holland; Tom Kane, Westchester; Johnny Michael Ramova; Cicero and Michelle Wodzinski, Naperville. Their entries can be seen at http://www.homeruninn.com/halloween.
To enter the contest, Chicago area residents were invited to be freakishly creative by using music, humor and any other unique elements to scare the Home Run Inn judges in two minutes or less. The video entries were uploaded to YouTube. YouTube viewers contributed to the selection of "Pizza Coma."
Tony Gemignani from World Famous Pyzano's Pizzeria in Castro Valley, California, accomplished what no other pizza maker has done before by wining first place in three categories at an international pizza competition, earning him the Triple Crown. At the International Pizza Makers Challenge - 2 Mari Trofeo Internationale Pizza Per Tutti 2008, Gemignani won first place in Classic Italian Pizza, Pizza n Teglia (pan) and Free Style Acrobatics. With more than 50 competitors competing from countries such as Italy, Germany, Indonesia, Tunisia, Albania, Romania, Shrilanka, Switzerland and the United States, the competition was stiff but the Americans won out right. Both of Gemignani's winning pizzas had a combination of Pendleton flour from the U.S. blended with five Stagioni flour from Italy, Stanislaus tomato products and Grande mozzarella cheese. Gemignani incorporated regional ingredients from Italy and the Puglia region such as: sun-bathed tomatoes; marinated zucchini; Puglia olives; salumi picante; Pugliese extra virgin olive oil DOP, and specialty cheeses from the Pecorino and Burrata.
World champion Joe Carlucci also received second place in the classic pizza division and Gemignani earned second place in largest pizza. Carlucci earned third place in largest pizza as well.
“This was one of my biggest wins,” Gemignani said. “My pizzas cooked and tasted perfect. I was told this was a first time someone has ever gold-medaled in three categories at the same competition … my oven and table skills judge was Luciano Passeri, famous for making pizzas for Pope John Paul II and is a true master in the craft. I was a little nervous like any competitor, but I was confident and he scored me very well.
Giussepe Lucia president of A.PI.Sa. (Associazione Pizzaioli Salentini) headed the event. Lucia is also the captain of the Salento acrobatic team which won first place at the World Pizza Championships in Salsomaggiore, Italy, and the World Pizza Games at the International Pizza Expo in Las Vegas early this year.
Ten years ago, Tony Palombino opened the doors of his small pizzeria on Willis Avenue in St. Matthews with a simple philosophy: Make the best pizzas he could and always do right by the customer.
Evidently something went right.
Now, with an additional three stores in operation, many awards under his belt and an eye toward the future, he still wants to do right by the customer with a weeklong anniversary celebration that will play up the number ten.
“After 10 years, it's time to throw a party for Boombozz,” said Palombino. “It's our way of saying ‘thank you’ for all of the good times we've had –– and the good times we'll share over the next 10 years."
The weeklong celebration starts Sunday, October 26, and runs through Thursday, October 30. Customers will enjoy any large “Tony’s Famous Creation” gourmet pizza for ten dollars, allowing anyone to sample something new or enjoy an old standby for less.
Other rewards for customers include the chance for ten people to win free pizza for a year, ten Super Bowl pizza parties for 10 people, and a trip for two to Las Vegas.
“I’m a big dreamer who never slept, who happened to find good fortune through hard work and perseverance,” said Palombino. “I’m also very, very lucky to have loyal customers who seem to like what I’m doing. This week is really for them, not for me.”
Dallas Cowboys wide receiver Roy Williams has announced that he is joining Pizza Hut and Yum! Brands in a global Hunger Relief effort. Williams issued a challenge to players in three other cities to see who could raise the most money for hunger relief.
"Every six seconds a child dies from hunger somewhere in the world," said Williams."Hearing this fact inspired me to get involved and do something. I'm proud to be a part of the 'Hunger to Hope' program and I want to do everything I can to help end hunger.
"Each of us can make a difference and together we can really make a change. That's why I'm challenging three other players to put on a uniform in a Pizza Hut restaurant for just one day to collect donations and see who can collect the most. We're all competitive guys, so this should get interesting.”
Williams and three football opponents will race to accept the most donations on Tuesday, October 21. The players will collect tips and donations from generous patrons at participating Pizza Hut restaurants in their cities. Participating players include: Roy Williams, Dallas Cowboys (formerly of the Detroit Lions); Mark Clayton, Baltimore Ravens; Davin Joseph, Tampa Bay Buccaneers and Chris Spencer, Seattle Seahawks
"We're honored that Williams has lead the charge with his fellow players to benefit this very worthwhile cause," said Scott Bergren, Pizza Hut president. "Our goal is to double last year's record by raising more than one million dollars at Pizza Hut restaurants by the end of this month, and we couldn't reach it without the generous support of our customers and guys like Roy."
The player whose city raises the most money as an average per participating restaurant will receive a catered pizza party for their team. All players are receiving pizza and pasta for a year as a thank you from Pizza Hut.
Last year, Williams raised $10,000 for the World Hunger Relief campaign after delivering pizzas for Pizza Hut in Detroit. The wide receiver publicly commented that he didn't tip pizza delivery drivers as he was unsure of the protocol. Pizza Hut challenged him to walk in the shoes of a driver and Williams graciously obliged raising money for charity in the process.
Pizza Hut operates 6,200 restaurants in the United States and more than 4,000 restaurants in 100 other countries.
A decade ago Apple rolled-out the first iMac computer, HDTV was first introduced to the public, and Papa John's International Inc. opened its first restaurant outside of the United States in Mexico City. Fast-forward 10 short years, and the world's third-largest pizza company commemorated its 500th international restaurant with a grand opening celebration in Istanbul, Turkey.
"We are very pleased with the steady growth of Papa John's in the international arena over the last 10 years," said David Flanery, Papa John's chief financial officer and head of the company's international division. "With more than 500 restaurants operating in 29 countries and territories, we are able to deliver on our 'Better Ingredients. Better Pizza' brand promise in virtually every corner of the world, from Europe to Asia, and South America to the Middle East."
An increasing number of consumers around the world will have the opportunity to experience Papa John's award-winning pizza over the coming months and years, as the company recently announced a series of international development agreements, including 100 in Malaysia and an additional 56 restaurants in Canada. Papa John's now has signed development agreements for franchisees to open an additional 1,000+ international units over the next 8-10 years.
As part of the celebration for this important milestone, Papa John's will undertake an international sampling program over the coming weeks in which restaurants in most international markets will offer samples of the company's signature pizzas. The specific dates and details for the sampling program will be communicated in each market.
Headquartered in Louisville, Kentucky, Papa John's International Inc. is the world's third largest pizza company.
Some restaurant concepts are described as “having legs.” Mama Mimi’s Take N’ Bake Pizza now “has wings” and “legs.” Double digit same-store-sales increases demonstrate its legs, and the company grew its wings with U. S. Air Force Senior Master Sergeant (also referred to as First Sergeant) Raymond Munger and his wife Teri, also a U. S. Air Force veteran, signing a multiple unit development agreement for the Dayton, Ohio, market with the award winning Columbus, Ohio based chain. The Mungers are the chain’s first franchisee.
Ray Munger, an Air Force veteran for 27 years, will soon complete his second tour of duty in the Middle East, first serving in Baghdad, Iraq, and now in Kuwait. His wife, Teri, a 22-year veteran of the U.S Air Force, will join her husband in developing Mama Mimi’s Take ‘N Bake Pizza Franchised Restaurants in the Dayton market upon Ray’s return from Kuwait in the early spring of 2009. They are already considering several locations.
Ray and Teri decided on the Mama Mimi’s Take ‘N Bake Pizza concept after investigating several other take ‘n bake pizza concepts they experienced during various postings around the country.
“Great pizza, very good people operating the concept, super support and outstanding continued sales growth all contributed to our decision to become a Mama Mimi’s Franchisee,” say Ray and Teri. “The take ‘n bake pizza business is simple to operate, lower in cost to open and is leading the surge in popularity of the take-it-home-and-bake-it concept,” Ray adds.
Jeff and Jodi Aufdencamp, owners of Mama Mimi’s Take ‘N Bake Pizza attribute Mama Mimi’s sales and transaction growth in difficult economic times to the belief that the consumer recognizes the true favorable price to value ratio of the Mama Mimi’s products when they consider the quality, the convenience of freshly baked, hot pizza when they want it and a pre-prepared meal at home appealing to the whole family.
Papa Romano’s and Mr. Pita, two Commerce-Township based restaurant chains, opened a co-branded restaurant in Houston, Texas today. The new unit, which features the foods of both Papa Romano’s and Mr. Pita, is the first of 80 locations the chains plan to open in Houston.
The 1,700 square-foot restaurant is located in the Terrace Shops at 5115 Buffalo Speedway, between a Starbucks Coffee house and Qin Dynasty. The restaurant is owned and operated by franchisee and area manager Jim Gibson of Sugar Land, Texas.
Papa Romano’s offers premium, fresh, made-from-scratch traditional and specialty pizza, as well as breads, salads, chicken, subs and pasta. Known for its quality, fresh ingredients, Mr. Pita provides a healthy and tasty alternative to typical fast food. The quick-service restaurant chain serves more than 45 varieties of hot and cold rolled pita sandwiches on fresh pita bread. Mr. Pita also serves a selection of fresh garden salads, hearty soups and desserts. Both brands offer dine-in, carry-out and delivery, as well as catering services.
The Houston location, which employs 16, is primarily a delivery and take-out venue and offers limited seating.
Founded in Michigan in 1970, Papa Romano’s operates 46 restaurants in Michigan and Texas.