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ServSafe, a food safety and beverage safety training and certification program administered by the National Restaurant Association, offers criteria for delivery temperatures. For ServSafe guidelines, click here.
Read WAVE3’s full article here.
One commonly overlooked aspect of dough management is that of temperature control. Temperature, temperature, temperature — our life in the store revolves around temperatures. The temperature of the cooler and oven, the holding temperature of the food on the lunch buffet, the temperature of the freezer, even the temperature of the room is generally known and regularly monitored, but temperatures as they relate to the dough are seldom, if ever, taken. If you are one of those who do take the temperature of anything that will allow you to stick a thermometer into it, I applaud you. Otherwise, read on.
Dough is made with yeast, and yeast is a living organism (just like us). And just like us, it responds to its environment in a predictable manner. In general, higher temperatures accelerate yeast activity and lower temperatures depress it.
If you use active dry yeast you must rehydrate and activate it before adding it to the mixing bowl. This is done using warm water at 100 to 105F. If the temperature is outside of this range damage can be done to the yeast. This will adversely affect the performance of the dough. The same can be said for instant dry yeast. While not generally rehydrated, in some instances it is necessary to rehydrate it prior to use — such as when the vertical cutter mixer is used and very short mixing times are employed (75 to 120 seconds). With active dry yeast the recommended water temperature for rehydrating the yeast is 95F. It is well recognized that if this water temperature is off by only 5F, measurable damage to the yeast will be sustained. This just can't be good for dough consistency. The best way to guarantee that the water is at the correct temperature for rehydrating the yeast is to use a thermometer to measure the water temperature before adding the yeast to it.
Then there is the finished dough temperature. This sets the stage for the way the dough will perform during our dough management period (and to a great extent it will also influence the way the dough handles during forming and even the way it bakes up). There are a lot of things hinging on the finished dough temperature that are all very important to us, so is it any wonder that this could possibly be the single most important temperature there is to measure?
When we add the ingredients to the mixing bowl each ingredient has its own temperature, then when the dough is mixed, friction is developed between the moving dough and the sided of the mixing bowl. This friction raises the dough temperature during mixing.
The temperature of the room also influences the finished temperature of the dough. To control the temperature of the dough we typically adjust the temperature of the water that is added to the dough. In most cases a finished dough temperature of 80 to 85F is desirable. So the question that now begs to be asked is how do I know what the water temperature needs to be to give me the desired finished dough temperature?
There is a simple formula that can be followed to give you that "magic" number. Here it is: 3 X desired finished dough temperature minus the sum of the flour temperature, room temperature and friction factor. There is a formula for figuring the friction factor too, but space does not permit me to go into those details at this time so we will use the number "30" for our friction factor. Here is a typical working example of the formula: We want our finished dough temperature to be 80F. The room temperature is 75F, the flour temperature is 72F. Our formula at work: 3 X 80 = 240. Next, subtract the sum of 75 + 72 + 30, which is 177. This gives us 63 (240 minus 177). The correct water temperature to add to this dough would be 63F. If you need to make any further adjustments to the water temperature to get the finished dough temperature right where you want it, adjust the water temperature in 5F increments either higher or lower and you will be able to steer the finished dough temperature to where you want it.
The finished dough temperature is so important because it sets the stage for the way the dough will perform during the forming and baking stages. If the dough temperature is too high you may experience problems with either wet doughs due to sweating or blown doughs due to excessive fermentation. If the finished dough temperature is too low the dough may not receive sufficient fermentation within the time allocated and the dough will be difficult to shape (not to mention the problems you can then experience with excessive dough memory or snap-back). If you are making pan style pizzas the dough temperature is doubly important since it can impact the length of time needed for the dough to rise (proof) to a specific height in the pan. An old trick worth mentioning here is to use one of the hot presses to form the dough skins for pan style pizzas.
The heat imparted to the dough piece during the forming operation helps to significantly reduce the time needed for the dough to rise in the pan. In some cases we have been able to eliminate the need for a final proofer (temperature and humidity controlled cabinet) when hot pressing pan style pizzas and instead just place the pans of heated dough onto a vertical pan/tray rack and cover it with a rack cover or bag and get acceptable dough proofing.
As you can see, temperatures are important as it pertains to our doughs. It's a good idea to record the room temperature, flour temperature, and the water temperature for every dough that we make.
This will allow you to, at a glance, determine the room and flour temperatures and see what water temperature was previously used to achieve the target dough temperature. If you watch, record, and maintain your dough temperature you will be well on your way to producing more consistent performing doughs and more consistent, high quality finished pizzas.
There’s nothing sexy about food safety. But running a professional kitchen with proper food-safety protocols in place is the most important aspect of an operation. Not only can a poor health inspection be costly through fines, it can also devastate the restaurant’s reputation. And with a branding of unsafe practices, an operation has a difficult, some would say impossible, task of regaining a community’s trust and business.
So, here then, is a primer on food safety.
Getting Ready for Inspection
- Be ready for an examination at any time. To do this, managers should conduct weekly internal inspections. Follow the protocols that health inspectors use, looking at areas both outside the premises and in.
- Share the results of the inspection with kitchen staff. Those weekly meetings allow the operation to stay on top of any infractions and also keep safety issues top-of-mind with employees. Crucial areas that require vigilance from kitchen staff are food temperature, awareness of food types to avoid cross contamination and hand washing.
- Operators must follow municipal regulations on certification. They should ensure that some, if not all, staff attend food-safety training programs and become certified.
How to Handle the Inspection
- Managers should never refuse an inspection — no matter how inconvenient the timing. If an inspector has to return with a warrant, the inspection will most likely be a lot more thorough.
- A staff member should accompany the inspector and take notes on areas inspected and violations found. This illustrates camaraderie to the inspector, and allows an on-the-spot fix of smaller infractions.
- Once the inspection is over, the restaurant employee should ask for the results to be shared with the rest of the staff, so improvements can begin immediately.
What to Do If Cited
- Small problems should be fixed during the inspection to illustrate good faith.
- If violations cited need clarifying, staff should respectfully ask the inspector to explain his/her findings.
- If the operator disagrees with the findings, he/she should appeal the decision through the local health department — disagreeing with the inspector on site is not a good idea.
Food-Safety Training
Many training programs are available, both online and in classrooms. ServSafe is a food-safety program that is widely recognized by local, state and federal health departments, and is administered by the National Restaurant Association’s Educational Foundation. Programs such as these award food-safety certification, and are crucial to any operation. Material covered in these courses include:
- Food-safety hazards, including contaminants, allergens and foodborne illness.
- Flow-of-food hazards that covers issues such as cross-contamination; time and temperature control; safe receiving; food storage; preparation and serving; and cooling and reheating.
- Sanitation, including personal hygiene and how food handlers can contaminate foods.
- Pest control, including identifying pests and using and storing pesticides.
Many operators only certify upper-level management. But food-safety practices are so important, others certify all members of the kitchen staff.
7 Principles of HACCP
- Hazard Analysis and Critical Control Points is a preventive government protocol. A strict adherence to the principles of HACCP ensures safe food-handling practices. For more information, go to the USDA’s site, http://www.cfsan.fda.gov/~lrd/haccp.html
- Hazard Analysis. Hazards are identified as biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
- Critical control point identification. Points are markers in a food’s production — from its raw state through processing and shipping to consumption.
- Establishment of critical limits. Preventive measures are set up with critical limits for each control point, such as minimum cooking temperature and time needed to eliminate harmful microbes.
- Monitoring procedures. Critical control points need to be monitored. For instance, protocols need to be set in place for how long and by whom cooking time and temperature is monitored.
- Corrective actions. When monitoring shows that a critical limit has not been met, there should be corrective actions in place to deal with the issue.
- Record Keeping. Establish procedures to ensure that the system is functioning correctly.
- Verification procedures. Document your HACCP system with spot-on record keeping, such as records of hazards and their control methods.
Resources
Use these to make sure your restaurant is covered
• HACCP Course Training Schedule for 2008http://www.haccpalliance.org/alliance/haccpcalendar.html
• National Restaurant Association Educational Foundation
http://www.nraef.org/ifsc/ifsc_about.asp
• ServSafe Food Safety Certification
http://www.servsafe.com/help/certification/foodsafety/<
• State Restaurant Association Map
http://www.servsafe.com/sra/state_rest_associate.aspx
With blazing hot summer months upon us, it begs the questions: Are your receiving managers trained to check temperatures of all incoming food?
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Photos by Josh Keown
Any way you slice it, 105 years is a long time. That’s how long one of America’s favorite foods has been a part of our landscape, and much of our national fabric has changed since then. We’re still crazy over baseball and apple pie, to be sure, but we’re also driven by unsurpassed corporate wealth, the Internet and … pizza.
A humble Italian food that once fed peasants, today pizza is a staple of the American diet. But it wasn’t always so, and we wouldn’t have the bustling pizza industry we have in 2010 (more than 70,000 pizzerias and $39 billion in annual sales) if it weren’t for one man’s change of focus in 1905. That man was named Gennaro Lombardi, and he was an Italian immigrant who ventured to the United States in 1897, like so many before and after him, to capitalize on the boundless opportunity that made America famous.
A baker by trade, Lombardi rented an apartment above the grocery store in which he worked upon his arrival in the Little Italy section of New York City. He often stayed late into the night baking pizzas that the grocer would sell out of his shop the next day. Eventually, Lombardi bought the building that housed the grocery store. It did not take him long to figure out that the thousands of nearby factory workers represented a growth market for his modest business. In 1905, at 32½ Spring Street, Lombardi’s became the first officially licensed pizzeria in the United States.
With all that was going on in the nation and world, it isn’t surprising that the birth of American pizza didn’t cause any ripples in the news. After all, pizza was still a poor man’s meal — and the U.S. had its collective eye focused on a revolution in Russia. Looking back, it’s easy to see that 1905 was an important year in history. Aside from the Russo-Japanese War and the aforementioned revolution that resulted from it, 1905 witnessed the founding of the city of Las Vegas and the birth of influential author Ayn Rand. Theodore Roosevelt began a full term as President, while Albert Einstein proffered his theory of relativity to the scientific community. The Wright Brothers put their third airplane in the sky, and this one flew for an impressive 39 minutes. The world’s fi rst U-boat was launched and novocaine was introduced. Christian Dior was born and Jules Verne died.
In New York, all eyes were on the baseball world: the New York Giants won the World Series by defeating the Philadelphia Athletics four games to one.
Amidst all this, Lombardi used his coal-fired oven to turn out thin-crusted beauties fashioned after the traditional pizza of his home city, Naples, Italy. His pizza was simple — tomato and cheese — and received a sterling reception from the lower-middle-class workers in his target market.
The kitchen at Lombardi’s was stocked with able and enterprising pizza makers, and many of them eventually left to start their own pizzerias. Chief among them was Anthony Pero (nicknamed Totonno), who opened the famed New York pizzeria, Totonno’s, in 1924 on Coney Island. Both Lombardi’s and Totonno’s still do a brisk business today and continue to win over critics and pizza lovers alike.
Through the 1920s many pizzerias that can be considered offshoots of Lombardi’s opened in and around Little Italy. It took two decades for pizzerias to gain a strong foothold in New York City’s other neighborhoods, but they eventually did just that. Even then, the typical American outside of New York wasn’t hip to pizza’s attributes. You had pockets — New Haven, Connecticut, for example — that served pizza to the masses, but they were few and far between.
The Chicago-style deep-dish pizza that’s so popular in the Midwest today was invented in 1941, and some claim it was the first truly American pizza. One thing is certain: the product was completely different from the Neapolitan style pizzas found in the Northeast.
Ironically, it took a World War for pizza to hit its stride. American soldiers stationed in Europe during WWII eventually developed a hankering for the food while on tour in Italy, and when they returned home they raved about it to family and friends. By the 1950s, pizzerias could be found in many of America’s cities and suburbs, even those further out to the West. According to American Heritage, the number of American pizza parlors grew from 500 in 1934 to 20,000 in 1956.
A new deck oven, fired not by wood or coal, but by gas, made pizza production easier and more convenient (and, down the road, conveyors would come into play). As a result, pizza-bythe- slice gained in popularity in New York and tiny pizzerias continued to proliferate throughout the nation. The first Pizza Hut, in fact, was opened in 1958 by Frank and Dean Carney in Wichita, Kansas.
The No. 2 chain, Domino’s, was born shortly thereafter when brothers Tom and James Monaghan borrowed $500 to purchase DomiNick’s Pizza in Ypsilanti, Michigan, in 1960. A year later James traded his share of the business to Tom for a car (a Volkswagen Beetle, for the record), and Tom changed the pizzeria’s name to Domino’s. What distinguished Domino’s from everyone else was the delivery aspect of the business.
Aside from witnessing the birth of Domino’s, the 1960s saw franchising become a hot growth vehicle. This continued through the following decade, and the 1970s were a period of major growth for pizza chains as they realized they could offer value pricing and gain market share through advertising. Pizza chains proliferated in the 1980s and some of today’s major players — Papa John’s, California Pizza Kitchen — popped onto the scene. In California, the “gourmet” pizzas many Americans enjoy today were invented by personalities like Alice Waters and Ed LaDou, the man who brought specialty pizzas to the repertoire at Wolfgang Puck’s restaurant, Spago. During the 1980s, the pizza chains refined their practices and began a cutthroat price war that still defines the pizza category today. Meanwhile, independent pizzerias continued thriving with grassroots marketing, community involvement and a dedication to offering their customers hand-made pizzas topped with high quality ingredients.
More than 100 years after Gennaro Lombardi opened America’s first licensed pizzeria, the U.S. pizza market is filled to the brim with independents and chains alike. In fact, the pizza segment is one of the few foodservice categories that isn’t entirely dominated by major chains, and that’s part of what makes the industry so competitive, fresh and fun a century after its beginning in New York City.
Before Pizza Became 'American'
Pizza is much older than America itself. In fact, its precursor is believed to have originated in prehistoric times when Egyptians cooked bread on fl at, hot stones. Later down the road — approximately 1,000 years ago — Neapolitans began covering focaccia with herbs and spices, according to the Smithsonian. Next came pizza’s most direct ancestor, “Casa de nanza,” which were doughs pounded into thin crusts and topped with leftovers prior to baking.
Interestingly enough, early Europeans feared the tomato was poisonous. Native to the South American countries of Peru and Ecuador, tomatoes were introduced to Europe in the early 1500s by Spanish Conquistadors. But Europeans would not eat the tomato until nearly 150 years later when, in the late 1600s, some brave soul discovered the fruit was not only safe to consume, but delicious. This opened the door for modernday pizza as we know it, which was developed in Naples, Italy.
The world’s first pizzeria, Port’ Alba, opened in Naples in 1830. According to the Smithsonian, the pizzas there were cooked in an oven lined with lava from nearby Mount Vesuvius, a world-famous and historically important volcano. The early pizzas in Naples were flavored with oil, lard, tallow, cheese, tomato and often anchovies.
In 1889, Don Raffaele Esposito created the Margherita Pizza, which is adorned with nothing but tomatoes, fresh mozzarella and basil, in honor of Margherita Teresa Giovanni, who was the Italian Queen at the time.
Even today, the classic Margherita remains one of the world’s most popular pizzas.
In This Issue
Innovation gives you the ability to constantly re-invent and re-energize your brand, keeping you fresh and new in the customers’ minds while creating longevity for your business. I will touch on how innovation is critical to our slice business when combined with maximizing social media, improving customer service, creating customer excitement and ultimately building brand equity.
The world of social media at first can be overwhelming, but once you’ve seen the light on how effective it is in building brand awareness, you will never go back. Talking about and taking pictures of our innovations is how we maximize social media. Every week we create a “crazy pizza.” We dream up, say, a barbecue short rib and goat cheese pie, or a tequila lime shrimp pie, and we take a picture of it and immediately send it to all social media with a message. The message has a catchy headline followed by a delicious-sounding description of the ingredients and how they’re prepared. This does a few things: It makes people think about our pizza, thus encouraging them come in to try a slice; but more importantly, it gives us a platform to really sell our brand by talking about our quality ingredients.
Customer excitement about your product is what it’s all about! My goal is to get people excited about my brand, and the slice business and its innovations is how we do it. Every day we are experimenting with different pizzas to put in the case for display, so our cases are always full of a wide variety of color, cheeses, veggies, meats and crazy combinations—with the sole purpose of getting customers enthused.
We opened a store in the entrance to TD Garden, which is home to the Bruins and Celtics, and the pre-game rush is a great time for me to blend into the crowd and eavesdrop on customers eating the pizza. I track a customer as he or she walks up to the pizza case. I observe their reaction to the colorful offerings. Then I hover near them as they are eating to get real time uncensored feedback on the product.
Often, I approach those people and offer a coupon for their next visit as a thank you. But most importantly I am observing and listening to them. If their eyes aren’t wide as they approach the case and they aren’t happy as they eat, then I know we are not getting them excited about the product and appropriate training action is required. This is my inspiration to do what I do. My inspiration is to get people excited about looking at and eating my pizza. Innovation gets people excited!
Another opportunity for innovation is through seasonal or special-event pizza offerings. During the summer months, I experiment with seafood pies; then, I might follow the seasons with an autumn pizza featuring pureed sweet potato and a winter with hearty pot roast as an ingredient. Seasonal pizzas can also create the perception of using fresh local ingredients, which is a way of demonstrating the passion you have for your trade.
Special events can be another outlet for creativity. When the Bruins won the Stanley Cup this year, first of all I lost my mind; but second, we created a pizza replicating the Bruins logo and put it in the pizza case. People loved it. Sure, we didn’t really sell too many of those slices, but sometimes you don’t need to sell them if they’re creating the buzz you are looking for.
When it’s all said and done and you’ve completed that 16-hour day, finished cleaning the flour off your shoes and turned off the hood, how much brand equity have you earned today? Brand equity is that hard-fought and intangible thing that makes people choose you over the other guy. And it comes to those who think and act innovatively.
See Doug Ferriman at International Pizza Expo® / Click Here to Register for Pizza Expo
Doug Ferriman derives approximately 90 percent of revenues from sales of slices at his most recently opened Crazy Dough’s Pizza units in Boston. He’ll give a seminar at Pizza Expo 2012 on slice production, display, marketing, food costs and other necessities for slice success.
What have been the most influential pizza innovations for your pizzeria?
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(San Francisco, Calif.) –– Today, partners Francisco “Patxi” Azpiroz and William Freeman announce the much-anticipated opening of their ninth Bay Area location, their first in San Jose.
Patxi’s Pizza (pronounced PAH-cheese. ‘t’ before ‘x’), one of the most loved pizza restaurants in San Francisco, opened their first San Jose location in the new resort-style mixed-use apartment complex at Crescent Village in San Jose.
Says Freeman of the opening, “We’re thrilled to bring Patxi’s to San Jose — we feel like the area is really underserved in terms of dining. Plus, what goes better with the tech industry than pizza? We think our customers coming from the tech space in particular will enjoy the launch of our Predictive Pizza Ordering System, Pic-a-Pie, not to mention ordering our pies for delivery to their offices or getting out and enjoying happy hour with coworkers. We think Patxi’s will be a great addition to the neighborhood.”
About Patxi’s Pizza
Founded in 2004 by two friends, entrepreneur Bill Freeman and pizza expert Francisco “Patxi” Azpiroz, Patxi’s Pizza offers authentic Chicago- and Italian-style pizza, featuring two distinct, handcrafted styles of dough, four types of mozzarella and over 30 different fresh meat and veggie toppings (ingredients sourced locally whenever possible). Patxi’s Pizza (pronounced pah-cheese) is privately owned and operated with a total of 11 locations between the San Francisco Bay Area and Denver, CO. Patxi’s Pizza was ranked #84 by Inc. Magazine’s Top 100 Hire Power Companies of 2012 and named among the Top 10 “Most Life-Changing Pizzas” of 2012 by Esquire.
To celebrate Flag Day on June 14, Villa Fresh Italian Kitchen will launch its first Salute for Slices, an Armed Forces and Local Heroes Appreciation Day.
To honor the bravery and commitment to keeping our country safe, Villa Fresh Italian Kitchen invites America’s armed forces and local heroes –– including local police and fire departments, EMT, TSA employees and mall security –– to enjoy a free slice of Neapolitan pizza at participating locations on
June 14, 2013. The offer is valid for any officer in uniform or with a valid ID.
A nationwide photo contest begins on May 22 through June 14, sending Villa Fresh Italian Kitchen Facebook fans on a search for flag-shaped pizza to show their American pride. Fans are invited to visit their local Villa Fresh Italian Kitchen to see if they can find the flag-shaped pies, then snap a photo and post on Villa Fresh Italian Kitchen’s Facebook wall for a chance to win a Summer Getaway Giveaway. At the conclusion of the photo contest, one grand prize winner and two runners-up will be selected to win summer-themed prize packages, including gift cards, summer travel kits and Villa Fresh Italian Kitchen pie passes.
To keep the pizza-loving fun going all summer long, Villa Fresh Italian Kitchen will also be giving away a Summer of Free Slices to one lucky Facebook fan. By “LIKING” the Facebook page and entering an email address on the Summer of Slices app before June 14, Facebook fans will automatically be entered for a chance to win free pizza slices for the rest of the summer.
Coinciding with Salute for Slices, May 22 also marks the debut of Villa Fresh Italian Kitchen’s new menu item, signature Pan Pizzas. Featuring fresh-rolled dough with a roasted garlic and pepper rub, diners can choose from a variety of toppings, including roasted vegetables and meat combinations. Pan Pizzas will be available at stores nationwide, and Facebook fans will have access to Pan Pizza discounts.
Villa Fresh Italian Kitchen is part of the Villa Enterprises Management family of brands and has nearly 250 locations in shopping centers, airports, college campuses and casinos worldwide. In addition, the global multi-concept restaurant franchisor currently operates more than 330 quick serve concepts across 38 U.S. states, as well as in Washington, D.C. and Puerto Rico, and seven additional countries.
For more information or to access exclusive fan offers, visit Villa Fresh Italian Kitchen's Facebook page: https://www.facebook.com/villa.fresh.italian.kitchen.
About Villa Enterprises Management
Villa Enterprises Management Ltd., Inc. (and its affiliates, Villa Enterprises) is a global multi-concept restaurant franchisor with more than 330 quick service restaurant (QSR) locations across 38 U.S. states, Washington, D.C., Puerto Rico and seven additional countries. Founded in 1964 by Naples, Italy native Michele Scotto as a small pizzeria next to the Ed Sullivan Theater in New York City, Villa Enterprises today is an international organization that owns several unique QSR brands: Villa Fresh Italian Kitchen, Villa Pizza; Green Leaf’s; Bananas; Casa Java; Mo’ Burger; Far East; and South Philly Steaks & Fries. These brands can be found in malls, airports, casinos, college campuses, and outlet centers across the U.S. and internationally. Additionally, Villa Enterprises Management owns and operates several upscale full-service restaurants in the New York City Metro area. For more information, please visit www.villaenterprises.com.
(RIDGEWOOD, NJ, May 14, 2013) -- This summer, Ridgewood New Jersey’s authentic Neapolitan trattoria A Mano, will host a three-part series of delectable demonstrations. Taking place on Thursday evenings beginning June 6th, the first of the tasty tutorials includes Pizza-Making with Neapolitan Pizza Masters Roberto Caporuscio and Antonio Starita, followed by How to Make Homemade Pasta Like a Pro, and concludes with a Mouthwatering Mozzarella and Dessert Making Combo.
Pizza-Making with Neapolitan Pizza Masters, Roberto Caporuscio and Antonio Starita - Thursday, June 6th, 6:00PM
Pizza Powerhouses Roberto Caporuscio and Antonio Starita, will demonstrate the art of Neapolitan pizza, including dough making and stretching, traditional recipes and expert techniques. The world-famous pizza masters will highlight the secrets of perfecting both classic and specialty Neapolitan wood-fired pizzas. Caporuscio is the Chef/Owner of New York City hot spots Kesté Pizza and Vino and Don Antonio by Starita. His mentor, Antonio Starita, is the Chef/ Owner of one of Naples’ oldest, most popular pizzerias, Pizzeria Starita ai Materdei, and Don
Antonio by Starita in New York. Both Caporuscio and Starita are ranking members of the Association of Neapolitan Pizzaiuoli (Association of Neapolitan Pizza Makers - APN), the Italian governing body that teaches the art of Neapolitan pizza making, and certifies quality and adherence to authentic procedures. Caporuscio’s title is President of the United States division, while Starita serves as International Vice President.
How to Make Homemade Pasta Like a Pro - Thursday, July 18th, 6:00PM
Guests will take an up close look at tasty techniques of making fresh egg pasta, from dough making and rolling, to pasta cutting and other expert methods used to create homemade pillowy pasta. Favorite housemade pasta dishes on A Mano’s menu include: Lasagna Bolognese, Vegetable Lasagna, Tagliatelle ai Funghi (ribbon pasta with assorted wild mushrooms and truffle cream) and Gnocchi alla Sorrentina (gnocchi with fresh tomato sauce, basil and homemade mozzarella).
Mouthwatering Mozzarella and Dessert Making Combo - Thursday, August 15th, 6:00PM
Viewers will learn to make melt-in-your-mouth mozzarella, including stretching, forming and setting the cheese, and the methods of making one of A Mano’s featured desserts. A Mano’s mozzarella which is made in-house daily, is featured on its wood-fired pizzas, and in recipes of dishes such as the Mozzarella Pinwheel (mozzarella roll with prosciutto and grilled vegetables) and Caprese Salad (mozzarella, vine-ripe tomatoes, basil and extra virgin olive oil).
Signature homemade desserts include panna cotta with seasonal berries, ricotta cheesecake, creme brûlée, tiramisu and more.
The cost of each demonstration is $10 per person, which will be credited towards dinner immediately following the events. Reservations are required.
About A Mano
A Mano, meaning “by hand,” is focused on presenting the ultimate combination of authentic ingredients and techniques to create an unmatched Neapolitan experience. The restaurant has gone to great lengths to ensure the quality and authenticity of the craft of traditional Neapolitan foods, with results that speak mouthwatering volumes in every bite.
A Mano is one of only three restaurants in the United States certified by both Italian governing associations, the Verace Pizza Napoletana and Associazone Pizzaiuoli Napoletani, to offer authentic Neapolitan Pizza. The exacting standards are what stand A Mano apart from the rest, from the expertise of the pizzaiolo (the specially-trained pizza chef) to the use of ingredients imported from Naples (from all natural Caputo flour to the San Marzano tomatoes, grown in the foothills of Mt Vesuvio). Add-in fresh mozzarella made by hand daily, along with outrageous homemade gelato and desserts, and the true concept of artisan foods are revealed.
Down to the tiles and equipment from floor to ceiling, the restaurant’s entire makeup is imported from Italy. Its twin domed ovens with round chimneys, hand-built on site by Neapolitan Artisans using stones and volcanic soil from Naples, are the centerpiece of the restaurant, stretching to the ceiling of the two-story dining room. The architecture of the wood-fired ovens allow them to reach temperatures of 1,000 degrees, creating beautifully blistering, bubbling pizza in less than two minutes.
A Mano is located at 24 Franklin Avenue, Ridgewood, NJ 07450. Hours of operation are: Monday through Thursday, 11:30 AM–10:00 PM, Friday and Saturday 11:30 AM-11:00 PM and Sunday 12:30 PM–10:00 PM. For more information, please call 201.493.2000 or visit www.amanopizza.com.
Coppell, Texas (May 10, 2013) –Today, CiCi's Pizza, home of the endless pizza buffet, set a precedent for creative “equity partnership” with the launch of the 2013 Franchisee Partner Investment program.
CiCi’s Pizza created a special fund to break down the barriers of franchise financing and stimulate new restaurant development. For qualified new and existing multi-unit operators who sign a development agreement CiCi’s Pizza will commit $100,000 of equity per store; the franchisee is required to invest a minimum of $125,000 per store. The program is available in select U.S. markets and applies only to new or existing multi-unit franchisees that will develop two or more new restaurants within five years.
“Every franchisee wants to know that their franchisor has skin in the game, and there is no better way to show how confident we are in our business model than to invest alongside our franchise partners,” said Thomas McCord, VP of Real Estate and Franchise Development at CiCi’s Pizza. “This program provides the franchisee the ability to secure financing with a 40 percent equity position.”
CiCi’s Pizza also offers an additional incentive to those franchisees who pay back the corporate investment early. In doing so, CiCi’s will reinvest those funds with the franchisee in their next store.
The new investment program is part of the company’s overall strategy to spur growth in new or underserved markets, including Los Angeles, San Diego, Salt Lake City, Washington D.C., Miami and St. Louis. Looking to attract multi-unit operators with proven restaurant experience, CiCi’s Pizza offers four distinct revenue streams: the custom buffet, catering, To Go and the game room. Varying business prototypes (ranging from 1,200 - 3,600 square feet) also allow franchisees to maximize their market penetration and profitability.
For franchising information or further details about the Franchisee Partner Investment program, contact Carrie Evans at cevans@cicispizza.com or 972.745.9313.
About CiCi’s Pizza
Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas, in 1985 and now has more than 500 restaurants in 34 states. The family-oriented restaurant, known for its endless pizza, pasta, salad, soup and dessert buffet, was named America’s favorite pizza chain in the 2012 Market Force survey and has been listed by Zagat and Parents magazine as a top family-friendly restaurant. Also in 2012, CiCi’s fully redesigned website was honored as an outstanding website by WebAwards, CiCi’s was recognized by G.I. Jobs as a Military Friendly Franchise®, and Entrepreneur named CiCi’s to its Franchise 500 list. For more information about CiCi’s, visit www.cicispizza.com or www.facebook.com/cicis.
ANN ARBOR, Mich., May 10, 2013 /PRNewswire/ -- Domino's Pizza (NYSE: DPZ), the recognized leader in pizza delivery, announced today that Robert A. VanRenterghem will join the company as Vice President, Product Management in its Supply Chain Services Division effective May 28, 2013. VanRenterghem comes to Domino's Pizza from Gordon Food Service (GFS) where he held several senior manager positions in Procurement and Product Management as well as Merchandising and Product Marketing, supporting seven regional divisions and 13 U.S. Distribution Centers.
VanRenterghem brings more than 20 years' professional experience to his role, having served in multiple leadership roles at Gordon Food Service, Kraft Foods Pizza Division, and Steelcase Inc. He will be responsible for directing the Supply Chain Purchasing, Commodities, Inventory Management, Quality Assurance and Safety Teams. He will manage product strategy, oversee negotiations on national purchasing contracts as well drive cost reduction initiatives. VanRenterghem will report directly to John Macksood, Executive Vice President of Supply Chain Services.
Domino's Supply Chain division sells and delivers food and equipment to over 5,000 company and franchise-owned stores throughout the U.S. and Canada via 23 Supply Chain Centers, one specialized thin crust dough manufacturing facility, one vegetable processing facility and our Equipment and Supply Center.
"Rob's significant experience in both Marketing and Supply Chain will bring a unique aptitude and fresh perspective to help our division ensuring we continue to find new ways to drive improvement in operations through reduced operating and purchasing costs," said John Macksood. "He will be actively involved in our strategic long term planning and working with Franchisees, regional vice presidents, and supply chain directors to create value and innovation for our stores."
Rob holds an MBA from Georgetown University and a BA from Hope College in Holland, MI. He and his wife Cynthia will be relocating to the Ann Arbor area from Grand Rapids, MI along with their four children.
About Domino's Pizza
Founded in 1960, Domino's Pizza had global retail sales of over $7.4 billion in 2012, comprised of over $3.5 billion in the U.S. and nearly $3.9 billion internationally. In the fourth quarter of 2012, Domino's had global retail sales of nearly $2.4 billion, comprised of approximately $1.1 billion in the U.S. and $1.3 billion internationally. Its system is largely made up of franchise owner-operators who accounted for over 96% of the Domino's Pizza stores as of the fourth quarter of 2012. Domino's reached the unprecedented $1 billion mark in U.S. digital sales during the one-year time period from April 2011 to April 2012.
KANSAS CITY, MO (May 8, 2012) – SPIN! Neapolitan Pizza will not only sponsor free supervised bike rides for all ages and experience levels this summer, but will donate $1 for every ride taken to Heart to Heart International, up to $3,500*. Funds raised will provide humanitarian and medical aid in Kansas City and around the globe. Each week through August 31, hundreds of bike riders of every age, shape, and experience level are expected to take part in SPIN! Bike Rides. Two years ago, more than 6,500 rides were taken. The numbers were lower last summer due to heat-related ride cancellations.
“We have always had a charitable component to our rides, but this new program is the first time that we’ve tied donations directly to the number of rides taken. The cyclists know that they are not only having a great time riding with us, but that they are benefitting those served by Heart to Heart,” says SPIN! co-owner Gail Lozoff.
In addition to partnering with Heart to Heart, SPIN! is working with local bike shop, BikeSource, whose technicians regularly offer free minor bike adjustments at rides and a chance to win gift cards.
SPIN! Bike Rides offer options for cyclists of all ages and skill levels with rides four days a week and a variety of routes -- including shorter rides perfect for families, novices and those who haven’t ridden bikes in a while; challenging courses for advanced cyclists; and a mountain bike trail. The organized rides are led by experienced cyclists who emphasize fun, safety and camaraderie.
With a motto of ‘We Ride, Then We Eat Pizza’, most riders stay after the rides and enjoy being part of the SPIN! Bike Rides community that develops through the rides. Cyclists, and their friends and family who join them, receive a 10 percent discount on food at SPIN! following the rides.
SPIN!’s décor incorporating bike wheels, sprockets, art, and patio rails that are actually bike racks accentuate the connection between SPIN! and cycling.
This is the sixth year that SPIN! has sponsored the free community bike rides.
Lozoff says that inexperienced riders can feel confident that the cyclists hired to lead SPIN! Bike Rides have the experience to help them feel comfortable riding safely with groups and on the road. “First timers who are a little nervous will be paired with a buddy who will help him or her learn the route and get comfortable with their bike,” she says. “This is a chance for bicyclists to have the fun and security of riding in a group, get cycling tips and advice, and learn the rules of the road. Spandex cycling gear isn’t required, just a helmet.”
Advanced cyclists who ride at a faster pace or are looking for a recovery or training ride find a committed and diverse group of long-distance riders who follow both guided and un-guided 18-20 mile routes several times a week. Cyclists preparing for local organized charity rides also join the longer SPIN! Bike Rides to train.
No advance registration is ever necessary. Participants just need to show up and sign in.
JP Shores, who designs and manages the SPIN! Bike Rides, has a B.S. in sports science/athletic training and an M.S.Ed. in health education.
The weekly rides will continue through August 31 at four of SPIN!’s five Greater Kansas City locations. Twelve and 20-mile rides are held at 6:15 p.m. on Mondays at SPIN! in Overland Park, Ks., 6541 W. 119th St.. A 10-mile ride begins at 6:15 p.m. on Wednesdays in the second tier parking lot behind the SPIN! at 4950 Main St. in midtown Kansas City, Mo. On Thursdays, riders at the Lenexa, Ks., SPIN!, 9474 Renner Rd., can choose from a 6:15 p.m. guided mountain bike trail exclusively for experienced riders or un-guided 14 or 19-mile road rides. At 9:15 a.m. on Saturdays, riders enjoy a choice of 16 and 20-mile routes around Longview Lake before returning to SPIN! at 1808 NW Chipman Rd. in Lee’s Summit, Mo.
SPIN! has been named best pizza by every major Greater Kansas City publication. SPIN!’s menu is created in collaboration with James Beard Award-winning chef Michael Smith. Founded in 2005, SPIN! has five locations with a sixth under construction in the Greater Kansas City area and its first franchise will open in May in Southern California.
This is the second national concept created by SPIN! co-owners Gail and Richard Lozoff and Edwin Brownell, who are experienced in large multi-unit expansion, franchising, and operations. www.spinpizza.com.
About SPIN! Neapolitan Pizza
Award-winning SPIN! Neapolitan Pizza is known for its exceptional, artisan food made from fresh ingredients without the gourmet price and its eclectic, affordable premium wines. Named a 2013 Breakout Brand by industry authority Nation’s Restaurant News, SPIN! was named one of the “Rest of the 101 Best Restaurants” in the nation by top foodie website TheDailyMeal.com, its Margherita Pizza was crowned one of the nation’s best dishes of the year by Restaurant Business magazine, and its architecture won Best of Show at the Mid America Design Awards.
WHITEWATER, WI – Throughout the first quarter, Toppers Pizza (Toppers), continued to prove its ability to outperform the industry with strong sales performance all around, including an edit to its already robust earnings claim, with company-owned units averaging $889,086 in gross sales/year with an impressive $143,519 net.
“With the pizza segment continuing to grow and more pizza being consumed than ever before, we have an opportunity to steal more market share in a sea of sameness,” said Scott Iversen, Vice President of Marketing of Toppers. “Despite our stiff competition in the segment, we have been able to distinguish ourselves by remaining young at heart and staying true to our loyal fan base who continue to spend their hard-earned money with us.”
Momentum continued to build for one of the hottest and fastest-growing pizza franchises in the nation as Toppers showcased a 13.59 percent increase in same store sales for company-owned units in Q1 of 2013, including an unheard of 20.36 percent increase in the third period of the quarter. Similarly, the strong performance of the franchise system helped fuel the brand’s growth, with franchise-owned units experiencing a 12.58 percent increase in same store sales in Q1 of 2013, compared to Q1 of 2012.
Toppers also boasted a system wide sales increase of 41.05 percent among both company-owned and franchise-owned units through the first quarter of 2013 versus the same quarter of 2012.
“Our aggressive media behavior, innovative Social Media techniques, consistency in operations and continued franchise growth and dedication all contributed to an impressive first quarter,” said Scott Gittrich, founder and CEO of the 50-unit concept. “Our collaboration as a system and strong commitment from our leadership team has positioned us for a very strong 2013 and beyond.”
In addition to opening its 50th location in Q1, Toppers also launched its first regional TV advertising campaign, which, according to Iversen played a major role in the brand’s strong sales performance.
“We were highly optimistic that our first active launch into TV would parlay strong sales to our franchise partners and corporate locations,” he said. “Our vision of interacting and engaging with our customers on the three major screens – TV, mobile and computer – has started to take shape and our customers are responding positively.”
Toppers’ aggressive approach to the start of the year also included a complete menu reengineering to provide ease of ordering to the guest and an increase of profitability to the store. Along with its ability to tap into the most influential demographic, millennials, Toppers has made a name for itself as an innovator of eclectic and unique menu items. Differentiating itself from the competition, 70 percent of Toppers’ sales come from items not traditionally found on competitors’ menus, including its signature item, Topperstix, a product the brand actively campaigned around in Q1.
As a growth-focused franchise, Toppers forecasts a strong 2013 with plans to build a larger presence throughout Minnesota, Indiana, and Illinois with the first location in Arkansas set for Q3 2013. The company has already contracted 15 locations to be built by the end of 2013, and has projected an additional 25 units for 2014. Additionally, Toppers plans to reach 150 locations by the end of 2015 and 500 by 2020 primarily through the focused support of multi-unit operators.
“We have been able to differentiate ourselves among competitors in the pizza segment by creating an experience that is focused on the customer,” Iversen said. “The eclectic and unique experience that we’ve cultivated across the system has not only enabled us to turn our guests into fanatics but has also empowered us to continue driving growth into new and untapped markets.”
With the pizza industry pushing the $40 billion dollar plus mark, Toppers plans on grabbing a huge piece of the pie. By pushing their individuality, creativity of concept, and remarkable service, the eclectic pizza brand has been able to reach its 50th unit with no plans of slowing down.
“The reason for our success is simple, meaning that we are not one of the ‘Wal-Marts’ of the industry. The big chains have lost their identity and brand connection,” Gittrich said. “Our customers are fanatical about our brand. Our quirkiness and edginess has given our brand character and enabled us to reach this remarkable milestone.”
ABOUT TOPPERS PIZZA
With a mission to be the best pizza company in the world by killing it on every detail of the customer experience, Toppers Pizza is an eclectic pizza delivery franchise brand, headquartered in Whitewater, WI. Toppers takes a unique approach to the crowded pizza segment by appealing to the young, and young at heart, in an irreverent way that unquestionably separates them from the competition. Ranked No. 343 in Entrepreneur Magazine’s top 500 franchises and one of the Nation’s Restaurant News 50 Breakout Chains for 2013,Toppers’ menu includes 18 house pizzas; the franchise’s signature product line Topperstix; Oven-Toasted Grinders; Buffalo Wings; Q'Zas (a pizza style quesadilla); and cold drinks. The brand has strongly established itself in Wisconsin, and is now in the midst of Midwest and national domination. By focusing on Toppers’ demographic friendly markets, Toppers is able to continue building a fanatical relationship with its customer base. For more information on Toppers, visit www.toppers.com.
Warren, OH – May 22nd, 2013 – Pizza Works is proud to announce its upcoming Profit Sharing Day to support Northeast Ohio Adoption Services, 5000 E. Market St, Suite 26, Warren, Ohio 44484. Northeast Ohio Adoption Services provides adoption and foster care services to teens and school-aged children in the child welfare system by recruiting, preparing, and supporting specialized families.
Pizza Works of Warren and Howland has one day each month designated as Profit Sharing Day. On this day Pizza Works donates 100% of its profits to a non-profit organization. It’s easy, customers can simply call in their favorite order to 330-469-6931, 1960 Elm Road NE, Warren, Ohio 44483 or 330-856-1300, 7091 E. Market St., Warren (Howland), Ohio 44484 and 100% of the proceeds from the day’s sales will be donated.
Bill Siwicki, president of Ohio Pizza Company, LLC, parent company of Pizza Works, says, “I love this day. It really gives us the opportunity to give back to our community.”
Serving The Valley for more than 37 years, Pizza Works is one of the oldest and longest operating pizza establishments in Northeast Ohio. It sets the standard for the highest quality and innovation in the pizza industry, providing the food that Northeast Ohio residents have known and loved for the past 37 years.
While Pizza Works specializes in traditional and gourmet pizza, its menu features more than 60 items, including wings, calzones, breadsticks, desserts and lunchtime favorites like sub sandwiches, folded sandwiches, bread bowl salads and soups. The company is best known for its pizza dough, which is made from scratch daily, using the same recipe since 1976.
Since the company’s inception, Pizza Works has grown to become one of the premier destinations for gourmet pizzas in The Valley. Pizza Works is dedicated to remaining the leading provider of great service, the cleanest environments, superb value, the highest quality food and the most exciting new products the pizza industry can think of.
The Warren and Howland Pizza Works locations are open for lunch and dinner Sunday through Thursday from 11 a.m. to 9:30 p.m. and Friday and Saturday from 11 a.m. to 10 p.m. The Hubbard Pizza Works location is open for lunch and dinner Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 10:30 p.m. Carry-out, dine-in, delivery and catering services are available. For customers who are short on time, Pizza Works offers readymade pizza slices, calzones and focaccia bread weekdays from 11 a.m. to 2 p.m. for a quick lunch on the go.
For more information, call 330-469-6367, email info@mypizzaworks.com or visit www.mypizzaworks.com.
BOSTON (May 2, 2013) – Showing solidarity with those impacted by the recent marathon bombings, Bacio Cheese and Boston’s own Crazy Dough’s Pizza have announced a fundraising and goodwill effort to aid victims and medical responders.
During May, Crazy Dough’s and Bacio Cheese will donate 50 percent of all proceeds from cheese pizza slices sold at all five Boston-area Crazy Dough’s locations to The One Fund Boston, a central relief fund established by Massachusetts’ Governor Patrick and Boston’s Mayor Menino.
In addition to their co-fundraising efforts, Crazy Dough’s and Bacio are catering complimentary pizza parties for Boston’s five main hospitals throughout the month of May. The pizzeria will use their full- service catering truck to serve gourmet pizza, salad, sodas and cookies to medical personnel at each of the five hospitals that treated the majority of the bombing victims.
“Our Boylston location is located just blocks from the bombing site, so we experienced the panic and relief efforts firsthand,” said Doug Ferriman, owner and founder of Crazy Dough’s Pizza. “We’re grateful to the skilled teams who provided emergency treatment and ongoing care to the victims, and are proud to volunteer our time and resources to benefit a community that embraces resilience in the wake of such a destructive event.”
“Through our partnerships with Crazy Dough’s Pizza and other fine independent pizzerias, we become connected with the communities they serve,” said Jason Mounts, Associate Director of Bacio Cheese Company. “Developed as a tribute to Boston’s victims and first responders, this program also demonstrates our commitment to valued pizzeria partners and their customers.”
This program follows on the heels of the Bacio Cheese Blocks of Hope™ program, which generated over $429,000 in support for the American Red Cross Hurricane Sandy relief effort.
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About Crazy Dough’s Pizza
With five locations in Boston and one in Newport, RI, Crazy Dough’s Pizza was voted America’s #1 Pizza (2004, 2007) at the International Pizza Expo in Las Vegas, and placed second in the world at the 2011 International Pizza Challenge in Las Vegas. It is our mission to bring you the freshest, tastiest and healthiest pizza you will find, anywhere—whether you choose our Sicilian, fire grilled or brick oven pizza. Crazy Dough’s is constantly pushing the envelope of product quality and innovation to provide you with a uniquely wholesome pizza experience, and are proud that our featured partners share our philosophy of quality ingredients. For more information, visit www.crazydoughs.com.
About Bacio® Cheese
Bacio Cheese is an exceptional Italian cheese made for the most discerning pizzerias. Bacio is true to its Italian namesake that means “kiss.” It is 100% natural cheese specially made with premium Grade A milk and a Kiss of Buffalo Milk™ to create delicious authenticity and unparalleled performance. Our unique recipe makes Bacio special, but our obsession with premium quality makes Bacio exceptional. Our Master Cheese Maker supervises all aspects of Bacio from the moment the milk is received to the packaging of the cheese. Bacio is available exclusively through PERFORMANCE Foodservice-ROMA. For more information, visit www.baciocheese.com.
About The One Fund Boston
Formed by Massachusetts Governor Deval Patrick and Boston Mayor Tom Menino, The One Fund Boston, Inc. was established to help the people most affected by the tragic events that occurred in Boston on April 15, 2013. For more information about The One Fund, visit www.onefundboston.com.
Paradise, the leading supplier of custom sauces for the pizza industry, announced it has partnered with the American Pizza Community. The group is a coalition of top pizza chains and companies focused on highlighting the importance of the pizza industry within American communities and promoting legislative policies that permit continued industry success.
The American Pizza Community, which was formed in 2012, includes members such as Domino’s Pizza, Godfather’s Pizza, Hungry Howie’s, International Pizza Hut Franchise Holders Association, Little Caesars and Papa John’s Pizza.
Collectively, the pizza community employs over 400,000 U.S. employees with restaurant locations in every state. Today there are more than 70,000 pizzerias in the US and over 3 billion pizzas are sold each year.
Ron Peters, President of Paradise, explains, “We are excited to be part of the American Pizza Community and look forward to helping promote the pizza industry for our customers and everyone supporting the pizza community, both nationally and locally. Next up is a June trip to Washington DC to address concerns about mandatory menu-labeling legislation passed in 2010."
About Paradise
As the industry leader in tomato-based and signature sauces, Paradise™ has been helping the top foodservice chains and industrial customers capitalize on the latest trends with custom sauces for pizza, pasta, marinara, hot sauce, barbeque and salsa as well as ethnic sauces for more than 20 years. With coast to coast coverage, Paradise offers both Packed-in-Season and All-Season Fresh Process™ products in pouches. For more information and to learn how Paradise can help get new menu ideas to market faster, visit www.paradisetomato.com.
With so many local and regional beer weeks these days, why is American Craft Beer Week still important?
American Craft Beer Week (ACBW) is the national celebration of the American craft beer revolution. ACBW remains the most important collective effort of the Brewers Association and its members to share the renaissance of flavorful, interesting, world-class craft beer produced by America’s small and independent brewers. Together we are strong—and loud.
By planning and celebrating ACBW you are not only toasting the work of America’s small brewers, but also the community of craft beer drinkers who support you. For the last two years all 50 states have held official ACBW events.
Participate in American Craft Beer Week
Keep an ear out for a coordinated ACBW celebration that your brewery can participate in.
- Talk to your tap room and restaurant staff about how to recognize and celebrate the ACBW.
- Ask your sales staff and wholesale partners to prioritize ACBW so that retailers, both on and off-premise will be aware of and can accommodate craft beer lovers.
- Utilize the downloadable ACBW resources and logo to help spread the word.
- Post your events for free on the ACBW calendar by May 1, 2013, for the opportunity to be included in the national ACBW press release.
- Reach out to media in your markets to tell them about ACBW and your plans to celebrate. Invite media to the brewery during ACBW.
For more ways to participate, find all of the available resources at CraftBeer.com/ACBW.
Wholesalers and Retailers
ACBW is not just for breweries. Craft savvy distributors and retailers play a part in the successes of American craft beer by opening consumer’s eyes to the variety and flavors available. Work with craft breweries to plan events and tastings during the week, and be sure to add them to the ACBW calendar.
Important ACBW Dates
May 1, 2013 – Deadline for adding ACBW events for the chance to be included in the national press release.
May 13-19, 2013 – American Craft Beer Week
NEW YORK, April 17, 2013 -- Joe's Pizza, a Greenwich Village Institution of 38 years, opened its doors this week at 150 East 14th Street in the heart of New York City's Union Square area. The new Joe's Pizza marks the first expansion of the landmark pizza establishment founded in 1975 by Neapolitan born Joe Pozzuoli.
"The new Joe's Pizza will build on our established reputation and customer base by being true to our original location in vibe and concept," says Joe Pozzuoli, Jr. "We made painstaking efforts to make sure the taste and feel are the same."
The new Joe's Pizza will continue to run as a family business with 3 generations of the Pozzuoli family heavily involved with the project including founder Joe Pozzuoli, Sr., son Joe, Jr., and grandson Sal. "I didn't want to do anything different," added Pozzuoli, Sr. "We just want to reach some more of our customers who can't always reach us at our original location."
The East Village location will offer the same simple but tried and true menu as well as keeping the same late night hours. "There are always pizza fads, bargain pizza, health pizza, artisan pizza etc. but we feel the classic New York slice, which we offer, never goes out of style," added Pozzuoli, Jr. "I believe that's why we became such a part of the fabric of Greenwich Village and our goal here is to eventually become part of the fabric of the East Village/Union Square area as well."
About Joe's Pizza
Joe's Pizza was founded by veteran pizza maker and restaurateur Joe Pozzuoli at a small Greenwich Village storefront in 1975 with only his sons for a staff. It gradually built a reputation as a favorite NYC slice by local residents and has received accolades from numerous major publications. Joe's frequently makes "Best of" and "Top pizza" lists in publications such as New York Magazine and GQ. It is widely considered the "quintessential New York slice." For more information, please visit Joe's Pizza at www.joespizzanyc.com and www.twitter.com/Joespizzanyc
MADISON HEIGHTS, Mich., April 15, 2013 /PRNewswire/ -- Hungry Howie's Pizza recently opened a new store in Clinton, Mississippi. Store 9004 is located at 105 Highway 80 East. This is the third store for a multi-unit franchise pizza agreement in the Jackson, Mississippi market.
"Hungry Howie's Pizza is growing in many states, including Mississippi," said Jennifer M. Jackson, development director for Hungry Howie's Pizza. "Andy Newman is the owner of this new location and is a prime example of someone who wanted to start a pizza business and has firmly established himself in his local market."
The Clinton store is one of nearly 600 locations in 20 states across the U.S. Business-minded people like Newman who are interested in operating more than one restaurant location can invest in Hungry Howie's Pizza territories as multi-unit franchise owners in their own local markets. There are also opportunities for people who want to own a single pizza franchise.
About Hungry Howie's Pizza: Hungry Howie's Pizza (www.hungryhowies.com) is a Madison Heights, Michigan-based restaurant franchise with locations throughout the country featuring flavored crust pizza, oven baked subs, wings and salads. With more than 40 years in the pizza franchise industry, Hungry Howie's Pizza is consistently rated among the Top 10 Pizza Franchises in the nation.
Patxi’s Pizza (pronounced PAH-cheese. ‘t’ before ‘x’), one of the most loved pizza restaurants in the Bay Area, opened their second East Bay location on yesterday in Livermore, California.
“Livermore is a fantastic, close-knit community and Patxi’s is a community-oriented brand. We’re really looking forward to becoming part of the fabric of the Livermore community—a place where families and friends can get together, and where community organizations can raise funds through our 52 Weeks of Giving program,” said Freeman of the opening. “Additionally, we’re looking forward to being another great local dining option near the renowned Livermore Valley Performing Arts Center.”
The Restaurant
Upon entering the space, guests are welcomed to an inviting space with a rustic, yet contemporary atmosphere.
- Old-world chrome lighting fixtures, exposed brick walls and reclaimed wood coupled with the inviting floor plan bring a rustic yet modern feel to the 80-seat dining room.
- A peek-through kitchen window invites guests to watch as their pizzas and small plates are handcrafted to complement their dining experience.
- The space boasts a unique indoor/outdoor bar separated by two large industrial-style garage doors that can be opened to expose the outdoor portion of the expansive 21-seat island style bar.
- The outdoor space with seating for 40 guests is fully covered and complete with fans and heating elements for optimum temperature control.
The Menu
Patxi’s menu features a standout family of pizzas and an array of salads and small plates. Says Executive Chef / Partner Patxi Azpiroz, “Here at Patxi’s we happily renounce stovetops, deep fryers and freezers. Instead we prepare all of our dishes using fresh ingredients, sourced locally when possible.”
- Patxi’s is perhaps most famous for their flagship Chicago-style Stuffed Pizza: a deep dish pizza with a layer of crust on the bottom, followed by toppings and cheese, all covered by another thin layer of dough, and topped with homemade sauce. The stuffed style is also available with a whole-wheat crust.
- New to the family, and introduced after much testing in 2012, is the Thin Crust Pizza, made with extra fine, imported ‘00’ flour and hand-pulled to perfection—a new take on a traditional Italian style pizza crust. Whole-Wheat and Gluten Free options are available for the thin crust pie.
- The menu features chef-tested pizza topping combinations and a Create Your Own Pizza option, where guests can create their own pizza with myriad fresh toppings, four styles of mozzarella and over 30 different meat and veggie toppings. With vegan cheese and crust, and gluten free crust options, there is sure to be something for every diner.
In addition to pizza, Patxi’s features an array of small plates great for sharing including the Burrata Bruschetta, featuring creamy burrata cheese, basil pesto, and tomato confit, served with warm focaccia; and the Meatball, which is inspired by a long-time Boston-Italian family recipe and features sustainably raised beef and a Chicago-style Italian sausage braised in a house made tomato sauce and topped with basil and Grana Padano cheese.
In lieu of dessert, Patxi’s offers honey for the “bones” or crust of the pizza—the perfect way to enjoy those last remnants of crust after the meal.
About Patxi’s Pizza
Founded in 2004 by two friends, entrepreneur Bill Freeman and pizza expert Francisco “Patxi” Azpiroz, Patxi’s Pizza offers authentic Chicago- and Italian-style pizza, featuring two distinct, handcrafted styles of dough, four types of mozzarella and over 30 different fresh meat and veggie toppings (ingredients sourced locally whenever possible). Patxi’s Pizza (pronounced pah-cheese) is privately owned and operated with a total of 8 locations between the San Francisco Bay Area and Denver, Colorado. Patxi’s Pizza was ranked #84 by Inc. Magazine’s Top 100 Hire Power Companies of 2012 and named among the Top 10 “Most Life-Changing Pizzas” of 2012 by Esquire Magazine.
(Green Bay, Wis.) – Taking the extra steps toward quality is what BelGioioso Cheese is known for and you will recognize that quality after one taste of their award-winning Burrata. The Master Cheesemakers at BelGioioso were awarded a total of six medals at the United States Championship Cheese Contest in Green Bay, Wisconsin last month, with Edoardo La Torre receiving a first for his fresh Burrata cheese.
With its delicate texture and fresh, creamy flavor, this specialty Fresh Mozzarella is becoming a popular cheese among consumers looking to expand and embrace the current trends of freshness. And freshness is the key to Burrata. Cheesemakers at BelGioioso specialize in the skills to create this cheese on a made-to-order basis. Burrata is hand-crafted, by filling balls of Fresh Mozzarella with pieces of cheese and fresh cream. The ball is then pinched, sealing it with the delicate filling inside. This award-winning cheese is consistently fresh, and both chefs and consumers have embraced its unique flavor and creamy goodness.
Burrata is best served fresh with tomatoes, antipasto meats, fresh basil and olives on small plates or as part of an antipasto platter. This cheese deserves to be the center of attention on any cheese plate.
In addition to the first place Burrata award, BelGioioso Cheesemakers also won a First Place for their Sharp Provolone, Romano and Mascarpone, and third place for their Crescenza- Stracchino and Parmesan.
BelGioioso Cheese is a family-owned and operated company specializing in artisan Italian cheesemaking. Using natural ingredients and fresh, local Wisconsin milk, Master Cheesemakers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition. At BelGioioso, every cheese is a specialty. www.belgioioso.com
2013 April: DairiConcepts Launches New DairiFusion™ Line with PARMPLUS Flavor-Intensified Ingredient
SPRINGFIELD, Mo.– PARMPLUS, a clean label, flavor-intensified version of freshly grated Parmesan cheese, is the frontrunner of DairiConcepts’ new DairiFusion™ line of innovative ingredients. DairiFusion™ PARMPLUS creates flavor impact and cost-in-use savings in commercially prepared foods for retail and food service markets when used to replace Parmesan cheese in formulation.
“To combat the ever-fluctuating prices of cheese, DairiConcepts is committed to supplying its customers with new and innovative ingredients to address this concern and to accommodate consumer preferences in labeling. With PARMPLUS, we have found an effective way to deliver full cheese flavor at reduced cheese usage rates while maintaining a clean label declaration,” said Jeff Miyake, president of DairiConcepts.
PARMPLUS delivers a sharper, more assertive flavor than traditional Parmesan cheese. Sensory evaluations through DairiConcepts’ Quantitative Descriptive Analysis Panel verified the product’s more intense Parmesan and overall total flavor notes compared to standard Parmesan cheese. Because of the increased flavor intensity, PARMPLUS works well to lower standard cheese usage up to 25 percent (which may vary per application) while matching full-flavored, traditional Parmesan profiles. PARMPLUS applications include food items such as Alfredo and other white sauces, red sauces, soups, dressings, dips, pizzas, entrees and selected baked goods.
PARMPLUS comes in a freshly-grated format with a maximum moisture level of 32 percent and can be incorporated into most food systems without grinding or pre-processing. The product contains no phosphates and is made from real Parmesan cheese. Its recommended shelf life is 90 days at refrigerated temperatures.
To learn more, go to www.dairiconcepts.com
About DairiConcepts
DairiConcepts, L.P., is a leading U.S. provider of innovative, dairy-based ingredients for the global food industry, producing cheese and dairy powders, bases and seasoning blends; cheese and dairy flavors and concentrated pastes; standard of identity hard Italian cheeses, as well as blends and value replacers; and sodium-reducing flavor enhancers. The company also provides contract manufacturing services requiring a high level of expertise.
DairiConcepts serves major food companies, food service providers, restaurant chains, and industrial ingredient and private label food manufacturers. Founded in 2000 as a partnership of Dairy Farmers of America, Inc. and Fonterra Co-operative Group, Limited, DairiConcepts today has eight manufacturing plants in the United States, two development laboratories and a pilot testing plant. All eight facilities are SQF 2000-Level 3 certified, with major facilities certified for organic, kosher and halal production.
DairiConcepts does business in North America, South America, Europe, Asia and the Middle East.
For more information contact DairiConcepts at 877-596-4374, dcinfo@dairiconcepts.com or www.dairiconcepts.com.
DALLAS, April 3, 2013 /PRNewswire/ -- Pizza Hut, the world's largest pizza company, announced today the debut of one of its most-heralded and highly-anticipated new products of all time - Crazy Cheesy Crust.
The mere name of the pizza is quite fitting. It's Crazy –– featuring 16 dough pockets as its outer edge –– Cheesy –– each pocket is filled with a blend of five Italian cheeses –– and Crust(y) –– the element of a pizza that Pizza Hut has a rich tradition of revolutionizing all around the world.
The result is a pizza that delivers an explosion of flavor at every bite. It starts with the satisfying taste of the brand's Hand-Tossed Dough, builds with the brilliance of the brand's popular, high-quality ingredients and cleans up with an unforgettable new taste created by the 16 pockets of goodness.
“At Pizza Hut, food innovation is at the center of our brand and we work hard to develop creative new spins on the classic pizza,” said Kurt Kane, Chief Marketing Officer at Pizza Hut. “By surrounding our Hand Tossed Crust with 16 pockets of cheese, we feel we have a product worthy of the name ‘Crazy Cheesy Crust’ - and encourage our consumers to let loose and go a little crazy with their next Pizza Hut order.”
The Pizza Hut food innovation team pulled out all the stops for this pizza, from the combination of cheeses to the pizza's remarkable design. According to Pizza Hut Executive Chef, Wiley Bates III, the inspiration for Crazy Cheesy Crust Pizza was simple: deliver more of what consumers want with a distinct focus on taste.
“I tell people every day I have the best job in the world,” said Chef Wiley. “Pizza Hut encourages our food innovation team to push the envelope on new products that are fun, taste great and that consumers will love. We have done this with our latest product - Crazy Cheesy Crust Pizza. It takes everything people love about pizza to the next level.”
Pizza Hut is no stranger to crust conceptions. Crazy Cheesy Crust is born from a rich innovation heritage that includes the famous Stuffed Crust Pizza, Ultimate Stuffed Crust Pizza and Cheesy Bites, among others. The brand's signature Pan Pizza crust was a category shifter more than three decades ago and continues to be a favorite of pizza lovers across America.
The Crazy Cheesy Crust will be available for a limited time only. A large 1-topping Crazy Cheesy Crust Pizza is available for $12.99. Additional toppings are $1, extra cheese is $2 and Specialty pies are $3 more.
To keep up with the latest brand news, visit the company's Facebookpage or follow Pizza Hut on Twitter at @PizzaHut.
About Pizza Hut
Pizza Hut, a subsidiary of Yum! Brands, Inc., delivers more pizza, pasta and wings than any other restaurant in the world. The only pizza company to be named a top ten franchise in 2013 by Entrepreneur Magazine, Pizza Hut began 55 years ago in Wichita, Kansas, and today operates more than 10,000 restaurants in more than 90 countries. Pizza Hut also is the proprietor of the BOOK IT! Program, which is a long-standing children's literacy program used in more than 650,000 classrooms nationwide. In 2013, Pizza Hut is expected to surpass 4,000 WingStreet locations. To order online from Pizza Hut, visit PizzaHut.com.
THE COLONY, Texas (April 1, 2013) – Pie Five Pizza Co. today announced its first franchised location is scheduled to open this month in Holladay, Utah.
Named a 2012 Hot Concept of the Year Award winner by Nation’s Restaurant News and recognized by Forbes as one of 10 hot new chains, Pie Five is redefining the pizza industry with fresh made-to-order pizzas and specialty pies topped just how guests want it with the freshest ingredients, and baked and ready to eat in five minutes.
Now, thanks to operator John Gilleland and his partners, Pie Five will open its first franchised location this month at 3158 East 6200 South in Holladay, a suburb of Salt Lake City. Gilleland first experienced Pie Five on a business trip to Dallas, and as an experienced restaurant operator he was immediately drawn to the concept’s convenient ordering platform and customizable menu.
“When I got home, I couldn’t get the Pie Five experience out of my mind,” Gilleland says. “It was innovative and unlike any other pizza chain. The more research our team did, the more impressed we were with the concept and its accolades within the restaurant industry. We are entrepreneurs at heart. When we learned Pie Five was getting ready to franchise across the country, we knew we wanted to get in on the ground floor and introduce Pie Five in Salt Lake City.”
Gilleland and his partners were awarded the first Pie Five multi-unit franchise agreement with plans to open an additional seven locations in Utah.
“John and his partners are the perfect team to open our first franchised location,” said Randy Gier, CEO of Pie Five. “They bring tremendous restaurant and operational experience, a solid business background, and share our vision for the future of the concept. We are proud to welcome them to the Pie Five family.”
Since the original Pie Five restaurant debuted in Fort Worth, Texas in 2011, the concept has expanded to nine corporate-owned restaurants across the Dallas-Fort Worth Metroplex. In addition to this agreement, Pie Five recently awarded a multi-unit development agreement to veteran restaurateurs Michael Understein in North Carolina and Gale Lemerand in Florida.
About Pie Five Pizza Co.:
Pie Five is a subsidiary of Pizza Inn Holdings, Inc. headquartered in the Dallas suburb of The Colony, Texas, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (NASDAQ:PZZI) franchises approximately 300 restaurants and directly owns and operates 13 restaurants. For more information, please visit www.piefivepizza.com
SEATTLE, Washington — Tutta Bella Neapolitan Pizzeria, Seattle’s first VPN (Verace Pizza Napoletana) Neapolitan pizzeria, announced today the management team appointed to lead the company’s fifth neighborhood location, set to open in Bellevue’s Crossroads late summer.
Mariano Valdovino will head up the culinary staff as Kitchen Manager, while Tyler Kopkas takes the reigns as General Manager. While each has distinct responsibilities, they share at least one common thread: each has been promoted from within to manage the Crossroads location.
Kopkas heads east after having led Tutta Bella’s Westlake location in the thriving South Lake Union neighborhood following time at the Columbia City store.
Said Kopkas: “Westlake and Columbia City were each valuable experiences in their own way that prepared me to take on the responsibilities of a GM at Crossroads. It’s my job to ensure the operation runs smoothly and that the customer feels at home from the moment they arrive until the last bite.”
Kitchen Manager Valdovino, a six-year Tutta Bella veteran, comes to Crossroads from Tutta Bella’s Westlake location where he held the same title. He has spent his entire career with Tutta Bella and calls “pizza perfection” his primary goal each time he comes to work.
“Tutta Bella offers everything a person who’s passionate about great food could ask for in a company, especially if you’re passionate about pizza,” said Valdovino. “Couple the opportunity to work with the best equipment and the best ingredients with a commitment to recognizing and then developing talent that is second to none, and you have an incredible working environment.”
The 7000 sq. ft. Crossroads location, designed in partnership with Mallet Design, will be Tutta Bella’s largest to date, featuring 300 seats and a true four-season patio – perfect for long, lingering lunches and family dinners on warm Seattle summer evenings and cool winter afternoons. Additionally, the restaurant is less than a mile from Microsoft’s Bellevue campus making it an attractive option for corporate gatherings.
About Tutta Bella Neapolitan Pizzeria
The first restaurant in the Northwest and the tenth in the United States that is recognized by the VPN as a Verace Pizza Napoletana which translated means a true Neapolitan pizzeria. In 2012 it was named ‘Best Family Restaurant’ by Seattle Magazine, and 2011 was named ‘Best Pizza Joint’ by Parent Map magazine, selected as ‘Best Pizza in Seattle’ by Seattle Weekly and ranked as one of the top 100 fastest-growing inner-city companies in America by Fortune magazine. Founded in 2004, Tutta Bella has four locations in addition to the new Crossroads location in Bellevue; Columbia City, Stone Way, Westlake and Issaquah.
ANN ARBOR, Mich., March 25, 2013 – Domino's Pizza (NYSE: DPZ) is, after pioneering pizza delivery 53 years ago and establishing itself as the recognized world leader in pizza delivery, saying something it never thought it would to the pizza makers in its nearly 5,000 U.S. stores: slow down.
After the debut of its Handmade Pan Pizza last fall, Domino’s is now revealing to customers its belief that slower is better when it comes to preparing the latest permanent menu item.
A national campaign reveals the Handmade Pan Pizza –– made from fresh, never-frozen dough –– takes a bit longer to make and bake, but Domino’s is willing to now make exceptions, after decades of touting speedy pizza-making and prompt delivery. The new TV spot features clips from vintage Domino’s Pizza commercials from the 1980s.
“The word is spreading, but there are still many people out there who have yet to try our Handmade Pan Pizza,” said Russell Weiner, Domino’s Pizza chief marketing officer. “Our hope is that, by continuing to tell the story of what makes this awesome product so unique to our menu, that people will continue to discover that Domino’s is now in the pan pizza game.”
The campaign stars Robert Gavitt, a Domino’s Pizza franchise owner from Dallas, Texas, who helps explain why the Handmade Pan Pizzas need just a bit more time to reach the golden-brown perfection customers deserve.
“Being a Domino’s franchise owner since 1989, I can attest that slowing down has never been a part of the Domino’s culture – especially considering we are the company that has proudly held a World’s Fastest Pizza Maker competition since 1983,” said Gavitt. “However, for those who enjoy our Handmade Pan Pizza, it’s the right thing to do – and if it means a better experience for our fans and customers, we are all for it.”
About Domino’s Pizza
Founded in 1960, Domino’s Pizza operates more than 10,200 stores in over 70 international markets. Domino’s had global retail sales of over $7.4 billion in 2012, comprised of over $3.5 billion in the U.S. and nearly $3.9 billion internationally. In the fourth quarter of 2012, Domino’s had global retail sales of nearly $2.4 billion, comprised of approximately $1.1 billion in the U.S. and $1.3 billion internationally. Its system is largely made up of franchise owner-operators who accounted for over 96% of the Domino's Pizza stores as of the fourth quarter of 2012. Domino’s reached the unprecedented $1 billion mark in U.S. digital sales during the one-year time period from April 2011 to April 2012. Its emphasis on new technology has helped drive the emergence of Domino’s ordering apps for Kindle Fire, Android™ and iPhone® – which now cover over 80% of the smartphone market. Continuing its focus on menu enhancement, Domino’s established itself as a player in the Pan Pizza market with the launch of its Handmade Pan Pizza, featuring fresh, never-frozen dough, in October 2012.
Papa John's International, Inc. has announced that Andrew Varga is resigning his position as Chief Marketing Officer of Papa John's International, Inc. ("Papa John's"), after accepting the role of President of Zimmerman Advertising, Papa John's advertising agency of record and one of the leading advertising firms in the United States. Mr. Varga expects to begin his new position following a transition period with Papa John's.
"Andrew made many outstanding contributions to the Papa John's team, and we are pleased that he now has a wonderful opportunity to become the President at Zimmerman Advertising," said Papa John's Founder, Chairman and Chief Executive Officer John Schnatter. "We are excited not only to continue working with the talented team at Zimmerman, but also that Andrew and his wealth of knowledge about Papa John's and the pizza category will continue to be an integral driver of the Papa John's brand."
"When we created the CMO position nearly four years ago, we had the goal of increasing the brand equity of Papa John's," added Papa John's Chief Operating Officer Tony Thompson. "Andrew helped to strategically structure our marketing team to grow our digital, branding, and creative capabilities, all of which contribute to the strength of our brand. We're confident our talented marketing team is well positioned to continue the strategic marketing and partnerships that will drive our results, and we will immediately begin the search for a new leader of the marketing team."
Varga added, "It has been my privilege to be a part of the great Papa John's brand for nearly four years. I am very excited to continue to be involved with the quality leader in the QSR pizza segment in my new role with Zimmerman Advertising, and am grateful for the positive experience and learnings from John Schnatter and the team that have helped make it possible for me to take on this new opportunity. I look forward to working with John and the rest of the management team to ensure a smooth transition, and to helping continue to grow the Papa John's brand."
Headquartered in Louisville, Kentucky, Papa John's International, Inc. is the world's third largest pizza company. For 11 of the past 13 years, consumers have rated Papa John's No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John's also earned the 2012 Harris Poll EquiTrend® Pizza Brand of the Year. Papa John's is the Official Pizza Sponsor of the National Football League and Super Bowl XLVII. For more information about the company or to order pizza online, visit Papa John's at www.papajohns.com.
DALLAS, March 25, 2013 /PRNewswire/ -- The early rounds of the 2013 college basketball tournament are in the books, and while not all of the No. 1 seeds are advancing, Pizza Hut is still giving back to its fans with an unbelievable deal. Now through April 6, 2013, Pizza Hut customers can enjoy the Hut Lovers Deal: that's any large two-topping pizza for just $7.99, or for just $2 more they can receive it any way they want - including specialties - when they carry out. Customers must mention the "Hut Lovers Deal" during the ordering process to score the biggest deal of the season.
The Hut Lovers Deal is the brand's way to make it great at a time when fans are gathering with friends and family to cheer on their teams to a title. Settling for "good enough" during the big tournament is no longer necessary.
"We know that college basketball season is an emotionally charged time for basketball fans, especially during tournament time," said Kurt Kane, Chief Marketing Officer at Pizza Hut. "To make the rest of the tournament great and thank our awesome fans for cheering alongside us, we wanted to dish up a Hut Lovers Deal that's a win for all."
For more information, visit PizzaHut.com and follow Pizza Hut on Twitter via @PizzaHut.
About Pizza Hut
Pizza Hut, a subsidiary of Yum! Brands, Inc. (delivers more pizza, pasta and wings than any other restaurant in the world. The only pizza company to be named a top ten franchise in 2013 by Entrepreneur Magazine, Pizza Hut began 55 years ago in Wichita, Kansas, and today operates more than 10,000 restaurants in more than 90 countries. Pizza Hut also is the proprietor of the BOOK IT! Program, which is a long-standing children's literacy program used in more than 650,000 classrooms nationwide. In 2013, Pizza Hut is expected to surpass 4,000 WingStreet locations. To order online from Pizza Hut, visit PizzaHut.com.
LOS ANGELES, March 25, 2013 /PRNewswire/ -- Beginning in April 2013, zpizza, the first chef-inspired pizza chain that has appealed to foodies for more than 25 years, will offer pizza lovers a taste of perfection with its newest creation, Roasted Tomato and Pesto, featuring delicately charred sweet tomatoes, classic pesto sauce and fresh mozzarella topped with fresh basil. zpizza's Roasted Tomato and Pesto pizza will compliment the pizza maker's fresh and eclectic pizza selections, using 100 percent organic wheat flour and then fire-baked until uniquely crisp. zpizza's Roasted Tomato and Pesto creation will be available for dine in, carry-out and delivery at participating locations beginning April 1(st), 2013. For deals, news and a location near you, check out zpizza on Facebook (facebook.com/zpizza) and Twitter (@zpizza) and www.zpizza.com. Join ztribe for email offers at http://www.zpizza.com/ztribe.
“zpizza creations offer pizza lovers a world of favors. It is with pleasure that we introduce pizza lovers to our newest creation, Roasted Tomato Pesto,” explained zpizza Founder Sid Fanarof. “It will delight pizza lover's palates and offer a healthy alternative to traditional pizzas recipes.”
zpizza takes a unique approach to the crowded pizza segment by appealing to traditional pizza lovers, health-conscious consumers and gourmet palates alike. Zpizza’s menu offers 22 tasty signature style pizzas as well as giving diners the option of creating their own pizza from a selection of premium ingredients--including 100 percent certified-organic tomato sauce, gluten-free or wheat crust, rBST-free mozzarella and other creative toppings.
zpizza has all the traditional classics plus popular handcrafted Creation Pizzas including the Napoli--made with roasted garlic, mozzarella, fresh tomatoes and basil, and parmesan; Provence –– organic tomato sauce, homemade roasted garlic sauce, mozzarella, artichoke hearts, capers, tomatoes and fresh basil; Tuscan--roasted garlic sauce, mozzarella, cremini, shitake and button mushrooms, caramelized onions, feta, truffle oil and thyme; Berkeley Vegan –– marinara sauce, vegan cheese, veggie burger crumbles, zucchini, tomatoes, mushrooms, red onions and bell peppers; ZBQ –– barbeque sauce, mozzarella, all-natural chicken, roasted peppers, red onions, rounds of tomatoes, cilantro and sweet corn.
About zpizza
Featured on "Good Morning America" as a healthy dining option and rated by Parents magazine as one of the "Top 10 Best Fast-Casual Family Restaurants," zpizza takes a unique approach by appealing to traditional pizza lovers, health-conscious consumers and gourmet palates alike. Artisan pizzas, rusticas, pastas, calzones, sandwiches and salads are made with all-natural and organic ingredients with gluten-free, vegetarian and vegan options, combining select ingredients using award-winning part-skim mozzarella from Wisconsin, certified- organic tomato sauce, all-natural pepperoni, additive-free sausage, and fresh produce. For more information, please visit http://www.zpizza.com.
NEW YORK, March 21, 2013 /PRNewswire/ -- SKINNYPIZZA, a Long Island based company that has developed a very thin and crispy pizza with great taste by using no preservatives or additives has signed an exclusive deal with Mogull Realty for multi-unit expansion into Manhattan. Kim Mogull, founder and CEO of Mogull Realty says, "Skinny is poised to become the next Starbucks. Just like Whole Foods, the restaurant caters to people who want delicious, healthy food options." SKINNYPIZZA is seeking mall locations and flagships in urban markets. Mogull Realty singlehandedly closed $150 million in leasing transactions in the last 12 months.
Michael Tenedorio, Partner in SKINNYPIZZA said: "We couldn't be more excited to work with Kim Mogull. She not only represents our brand she understands it. Kim is not just looking to lease us any spot, she knows where we need to be for our brand to succeed in today's market. For us to land an opportunity and secure one of New York City's premier business addresses, The World Financial Center as our Flagship, just goes to show you how Kim Mogull and Mogull Realty really believes in our brand. In business today it's hard to find people like Kim."
Joseph Vetrano, Founder, President of SKINNYPIZZA said: "Kim Mogull is the perfect fit for SKINNYPIZZA. Her knowledge of Manhattan and large list of landlords that she deals with will help us secure the best available locations." Joseph also stated, "We are a privately owned company and, along with the WFC opening later this year, we are looking to secure space on the Upper East Side and in the Midtown area. We plan on being very aggressive in the NYC market, and our goal is to have 16 to 18 operating locations within 36 months. New York City residents today are more health and environmentally conscious than ever before and we feel they are more than ready for us. Mayor Bloomberg is going to love SKINNYPIZZA. We have no salt shakers, no high fructose corn syrup in any of our products, and our cups are 16 ounces already (always have been) and they're made from plants. We plan on awarding franchise territories later this year both in the US and International Markets."
SKINNYPIZZA state that they use 100 percent organic tomatoes in making the pizza sauce and use all natural toppings that are antibiotic-free, hormone-free and nitrate-free.
TAMPA, Florida – March 21, 2013 – Jim Hearn, 71, a Palm Harbor resident since 1982 died from a sudden illness on Tuesday. Jim Hearn was the founder of Hungry Howie’s Pizza & Subs. “It was a complete shock,” said Barry Devine, Director of Marketing for Hungry Howie’s. “He had just beaten cancer with his usual unassuming manner and great sense of humor. This illness came out of no where.”
Hungry Howie’s Pizza and Subs is the nation’s 11th largest pizza company. Hungry Howie’s grew from the small hamburger joint that Jim Hearn purchased in 1973 in Taylor, Michigan to over 200 Florida locations & 550 locations nationwide with two food distribution centers in Florida and Michigan today. “What may surprise people most about Jim”, Devine continued, “is that if a North Pinellas resident has ordered pizza from Hungry Howie’s in the past 30 years, there is a very good chance that Jim delivered one of those orders. His office was a pizzeria and his board of directors were his customers. Up until his final Friday rush, Jim would be found making pizzas and helping out with deliveries from one of several Hungry Howie’s locations in north Pinellas.”
Long time friend and franchisee in Seminole, Kevin Green said of Jim: “The one thing Jim insisted upon all of his franchisees was that we work, and work hard in our units. Making pizzas and exceeding customer expectations is not done behind a desk and Jim always reminded us of that by example.” Another original franchisee in Lakeland, Terry Morrow remembered, “He would just show up. It could be 10:30 on a Tuesday night and he would come in and begin to help and talk. If he stayed till close he’d help mop my floors.”
When announcing his death to the Hungry Howie’s franchise and corporate associates the company stated, “Jim was an acquaintance to some, a friend to most and family to many. A great number of us owe what we are today to his kindness and wisdom.”
Jim Hearn was raised in Dearborn, Michigan outside of Detroit and started Hungry Howie’s Pizza & Subs in Taylor in 1973. Nine years and about a dozen units later he fulfilled his lifelong dream and moved to Clearwater. With him he brought his personal formula for success. In 1986, Hearn and others began their own food distribution company with warehouses in Michigan and Florida to serve the growing franchise network. It was right about this time that Hearn created the Hungry Howie’s niche that would forever separate it from all the others, FREE Flavored Pizza Crust.
“He was the most interesting man I have ever known,” said Devine as he began to reflect. “Some of our most interesting and productive meetings occurred in his van while he was delivering pizzas. It is good to know that he taught his two daughters, Jennifer and Julie those same unassuming qualities and work ethic as they begin to fill their father’s large but humble shoes.”
Hungry Howie’s is a former Pizza Today Chain of the Year recipient.
JACKSONVILLE, Fla. - (March 20, 2013) - The Loop Pizza Grill is starting the spring season off with a fresh start with a flavorful, new sandwich - the Mushroom Swiss Grilled Chicken Sandwich.
The Loop's new offering will be available starting April 1st –– and we're not fooling. Tender and boneless, this is not your average spring chicken –– it is marinated for 24 hours in our homemade buttermilk recipe then char-grilled to perfection, sure to make mouths water.
"There is something special about letting our chicken bathe in the buttermilk marinade," said Cathy Manzon, director of Marketing at The Loop Pizza Grill. "It gives the chicken the perfect amount of juiciness and flavor."
Topped with tasty mushrooms, melted Swiss cheese and ripe tomatoes, lettuce, onions and finished with a wheat bun, the new sandwich satisfies hunger for the perfect lunch or dinner.
The Loop's Mushroom Swiss Grilled Chicken Sandwich will average $8.79 and will be available at all Loop locations for a limited time.
For more information, visit The Loop Pizza Grill at www.looppizzagrill.com.
About The Loop
The Loop Pizza Grill is a neighborhood fast-casual restaurant that offers the quality and atmosphere of a full-service dining establishment. As a pioneer of the fast-casual segment for over 30 years, The Loop Pizza Grill was one of the first restaurants to offer a variety of made-to-order fresh foods in an upscale environment. The Loop serves a variety of signature pizzas, burgers, salads, sandwiches and hand-dipped milkshakes. Based in Jacksonville, Florida, The Loop Pizza Grill was founded by Mike and Terry Schneider in 1981 as a 60-seat restaurant. Today there are 13 locations in two states. For more information, visit http://www.looppizzagrill.com/.
The National Restaurant Association's Pizzeria Industry Council, which had its first meeting earlier this year, was officially announced today.
James Balda, senior vice president of Innovation and Business Development for the NRA, said members in the pizza community will be able to take advantage of the association's resources.
The goal of the Pizzeria Industry Council is to convene senior executives from the pizza operator segment of the restaurant industry to discuss common concerns and advise the NRA on how the overall industry's priority issues would impact their restaurants.
As one of the first events involving the group, members of the Pizzeria Industry Council joined NRA staff at a White House meeting last week to discuss the need for flexibility to be considered in upcoming menu labeling regulations.
The group will also serve as a networking and educational venue, and provide input on research and NRA member benefit program development.
The council's founding members include: Marla Topliff, Rosati's Pizza; James Greco, Sbarro; Richard Wolf, Papa Gino's Pizzeria; Pete LaChapelle, International Pizza Expo and Pizza Today; Adam Goldberg, Fresh Brothers Pizza; Anthony Rosati, Rosati's Pizza; Don Vlcek, Marco's Pizza; Eric Greenwald, Grimaldi's Pizzeria; Ivan Matsunaga, Connie's Pizza; Janelle Reents, Monical's Pizza Restaurant; Scott Anthony, Fox's Pizza Den; Shane Womack, Boston's The Gourmet Pizza; Trey Hester, Rocky Rococo Pizza and Pasta; Geoff Goodman, CiCi's Pizza; Sam Facchini, Metro Pizza; Michele DiMeo, Squisito Pizza and Pasta; and advisor Louis Basile, Wildflower Bread Company.
Read more about operations management.
LAS VEGAS, Nevada ‒ PERFORMANCE Foodservice-ROMA and Bacio® Cheese Company today announced that their Bacio Cheese® Blocks of Hope™ program provided approximately $2 million in rebates to pizzerias and more than $400,000 to the American Red Cross Hurricane Sandy relief effort. The two companies launched the program in November 2012 to provide assistance to pizzerias and communities affected by Hurricane Sandy last October.
Executives from both companies today presented a check for $429,482 to the American Red Cross during a special ceremony at the annual International Pizza Expo trade show in Las Vegas. A portion of the sales from every pound of Bacio Cheese sold nationwide between Nov.18, 2012 and Feb.16, 2013 contributed to the total.
Participants in today’s check presentation ceremony included (L to R): George Holm, President & CEO of Performance Food Group; Mac Pearce, President & CEO of PERFORMANCE Foodservice-ROMA; Katherine Fahed, Regional Majors Gifts Officer with the American Red Cross; and Jason Mounts, Associate Director of Bacio Cheese Company.
“The American Red Cross is extremely grateful to Bacio and ROMA for supporting our hurricane relief efforts through the Blocks of Hope campaign,” said Steve Spinner, Senior Major Gifts Officer for the American Red Cross. “Blocks of Hope brought much-needed support to local pizzerias and to the people in communities directly affected by the storm.”
To offer relief to pizzerias and to support their rebuilding efforts in the aftermath of the storm, the program also provided a relief rebate to all Bacio customers for purchases of Bacio Cheese within that same time frame. More than 3,200 pizzerias nationwide participated in the program, receiving approximately
$2 million in relief rebates.
“Bacio Cheese partners with some of the finest independent pizzerias,” said Jason Mounts, Associate Director, Bacio Cheese Company. “Many of those are located in the Northeast and were directly in the path of Hurricane Sandy. The Blocks of Hope program was developed to provide assistance to those pizzerias and their communities, as well as to demonstrate Bacio’s commitment to the entire independent pizzeria industry. We’re proud that Blocks of Hope generated $2.4 million in support for thousands of pizzeria partners and the American Red Cross.”
“The devastation caused by Hurricane Sandy has affected so many families and businesses in the Northeast that are still struggling to recover,” said Fred Sanelli, Senior Vice President for Marketing, Brands & Sales Development for PERFORMANCE Foodservice-ROMA. “We’d like to thank our customers who through their purchase of Bacio Cheese enabled us to contribute more than $400,000 to the American Red Cross and their Hurricane Sandy relief effort. The solidarity and support received from pizzerias across the country will help our customers affected by the storm recover more quickly.”
Key Facts:
• Bacio Cheese Company (www.baciocheese.com) and PERFORMANCE Foodservice-ROMA (www.performancefoodservice.com) are both participating in this week’s (March 19-21) International Pizza Expo annual trade show in Las Vegas. Visit Bacio Cheese at booth 1118 and PERFORMANCE Foodservice-ROMA at booth 1122. Pizza Expo is the leading trade show for the pizzeria industry.
• Bacio is committed to becoming the premier pizza cheese of choice for leading independent pizzerias and restaurants through incomparable cheese, superior customer service, and new products and marketing solutions that help our customers grow.
• PERFORMANCE Foodservice-ROMA operates 36 broadline distribution centers serving customers nationwide. It is a business segment of Richmond, Va.-based Performance Food Group, Inc. (PFG).
• PFG has traditionally provided to those in need during difficult times. Since 2005, the company has partnered withFeeding America, the nation’s largest hunger relief organization. For its fiscal year ending June 31, 2012, PFG donated more than one million pounds of food to Feeding America.
Additional Resources:
• Blocks of Hope Video (http://www.baciocheese.com/blocksofhope/) (A video that captures the essence and spirit of the initiative.)
• Bacio Cheese Company Website (www.baciocheese.com)
• PERFORMANCE Foodservice-ROMA Website (www.performancefoodservice.com)
About Performance Food Group:
Through its leading family of foodservice distributors – PERFORMANCE Foodservice-ROMA, Vistar and PFG Customized Distribution, Performance Food Group, Inc. (PFG) delivers over 98,000 national and proprietary-branded food and food-related products to more than 165,000 independent and national chain restaurants, quick-service eateries, pizzerias, theaters, schools, hotels, healthcare facilities and other institutions. PFG operates one of the nation’s largest private truck fleets, as well as 70 distribution centers and 13 Merchant’s Mart locations across the United States. The company currently employs more than 11,000 people nationwide. For more information, visit www.pfgc.com.
About Bacio Cheese Company:
Bacio Cheese is an exceptional Italian cheese made for the most discerning pizzerias. Bacio is true to its Italian namesake that means “kiss.” It is 100% natural cheese specially made with premium Grade A milk and a Kiss of Buffalo Milk™ to create delicious authenticity and unparalleled performance. Our unique recipe makes Bacio special, but our obsession with premium quality makes Bacio exceptional. Our Master Cheese Maker supervises all aspects of Bacio ‒ from the moment the milk is received to the packaging of the cheese. Bacio is available exclusively through PERFORMANCE Foodservice-ROMA. For more information, visit www.baciocheese.com.
About American Red Cross:
The American Red Cross shelters, feeds and provides emotional support to victims of disasters; supplies about 40 percent of the nation’s blood; teaches skills that save lives; provides international humanitarian aid; and supports military members and their families. The Red Cross is a not-for-profit organization that depends on volunteers and the generosity of the American public to perform its mission. For more information, visit www.redcross.org.
Vancouver, WA (PRWEB) March 14, 2013
Neil Jones Food Company – a family-run, privately held corporation headquartered in Vancouver, Wash. with tomato processing plants in both Hollister and Firebaugh, Calif. - is excited to announce the launch of their newest items: San Benito Organic Marinara and Fully Prepared Pizza Sauces.
San Benito Foods (Hollister, Calif.) has been producing high quality tomato products for nearly 100 years. That same care and attention to detail that made the San Benito name famous, was put into their Organic line. With a steady increase in demand for Organic products, San Benito now offers you a delicious solution.
San Benito Organic tomato products are produced from fresh, Organic California tomatoes. San Benito and Neil Jones Food Company are proud to support sustainable harvest practices. Tomatoes are selected based on the grower’s adherence to strict environmental requirements and only the finest Organic ingredients are used in their sauces. San Benito Organic tomato products are California Certified Organic Farmers (CCOF certified) and USDA Organic certified.
The San Benito Organic line includes: Whole Peeled, Diced, Paste, Puree, Tomato Sauce and the NEW Marinara and Fully Prepared Pizza Sauces.
About Neil Food Company
Neil Jones Food Company is an influential supplier to all channels of the food industry, including Chain, Foodservice, Retail, Industrial and International, and produces the finest quality California tomato products and Northwest fruits. They operate production facilities in Vancouver, Wash., Hollister, Calif. and Firebaugh, Calif. Brands include Old California, San Benito, San Benito Organic, TomaTek, Central Valley, Oregon Trail and EarthPure Organic.
March 13, 2013 (Elgin, Illinois) – Middleby Marshall, the world leader in conveyor ovens, proudly announces that the WOW! 2 Oven will make its debut, cooking live, at Booth No. 801 at the International Pizza Expo, held March 19-21 in Las Vegas.
The WOW! 2 is the newest generation of the original WOW! Oven, which since its creation in 2006 has won numerous industry awards and bakes billions of pizzas worldwide every year.
The technology in the WOW! 2 Oven allows the user to independently control the amount of air flow to the top air impingement ports and to the bottom air impingement ports. The variable air flow technology allows for a more rapid and consistent bake performance on a variety of food products, which allows customers to expand their menus.
The variable air flow can be directly accessed by the user through the control on the front of the oven. It is adjusted using the control to set unlimited speed settings on the independent inverters that control the top and bottom circulating blower motors. The control also allows for setting bake temperatures and conveyor belt speeds.
With this full range of possible adjustments at the operator’s fingertips, optimal baking results can be achieved, with baking speeds 30 percent faster than standard conveyor ovens. Also new on the WOW! 2 is the cool skin technology which keeps the surfaces of the oven that the operator encounters cool to the touch.
“We are thrilled with the initial reception of the WOW! 2 Oven,” said Middleby Marshall President Mark Sieron. “The WOW! 2 takes the best of the original and makes it better, with many enhanced features that add to the oven’s versatility. We are excited that operators can now expand their menu as well as save time, money and energy while improving product performance and food quality.”
The WOW! 2 has already captured some high-profile attention, having been named one of the recipients of the 2013 Kitchen Innovations™ (KI) Award from the National Restaurant Association, which honors the most promising and cutting-edge advancements in kitchen equipment for the foodservice industry.
Middleby Marshall is a division of The Middleby Corporation (NASDAQ: MIDD), a world leader in commercial cooking. Middleby Marshall is the #1 global manufacturer of conveyor cooking ovens, including the WOW! Oven, the fastest and most energy saving conveyor oven in the world and CTX, the only infrared conveyor oven in the commercial cooking market. Information on Middleby Marshall is available at www.middleby-marshall.com or www.wowoven.com.
Middleby Marshall is on Twitter (@wowoven) and Facebook (http://www.facebook.com/pages/WOW-Middleby-Marshall-Ovens/327952847770). Contact: Darcy Bretz (847) 429-7756
PITTSBURGH — When you’re good, you’re good, such is the case with Scott Anthony, owner of Fox’s Pizza Den in Punxsutawney, was awarded the Pennsylvania Restaurant and Lodging Association’s (PR&LA) Good Neighbor Award last Sunday at the Renaissance Pittsburgh Hotel.
2013 has been a busy year for Anthony. First, he was named 2012 Man of the Year at the Groundhog Banquet on Feb. 1; then the National Restaurant Association appointed him to the Pizza Industry Council; and now he was the recipient of the Restaurant Neighbor Award from the PR&LA.
According to the PR&LA program, “The Neighbor award raises awareness about the restaurant industry’s contributions in local communities across the country.”
James Purdum, Penn State Hospitality Services, presented the award and said the Restaurant Neighbor Award was created 15 years ago by the National Restaurant Association (NRA), which honors restaurants in the field of outstanding community service.”
“Scott Anthony, owner of Fox’s, was selected as a state winner for its annual Pizza & Prevention campaign, which supports and honors firefighters in the community,” Purdum said.
“Ninety percent of restaurants are actively involved in community activities, and this award highlights the positive contributions restaurants make in their local neighborhoods each and every day,” Purdum said.
He said since 2002, Fox’s Pizza Den has been holding “Pizza & Prevention” an event to honor firefighters in the community. “Pizza & Prevention” is held annually on the first Saturday in October which coincides with Fire Prevention Week.
“On that day, Fox’s sells its pizzas for $9.11, with the proceeds going directly to the Punxsutawney Fire Department,” said Purdum, adding that on Pizza & Prevention day, Punxsutawney firefighters take the orders and deliver the pizzas.
Purdum said while delivering the pizza, firefighters also perform safety checks to make sure that smoke detectors are functioning properly, and they also will replace the batteries in any detector that is need of a changeover.
“In the last eleven years, Fox’s Pizza Den has donated over $170,000 for equipment upgrades, as well as over 3,000 smoke detectors to the community during Pizza & Prevention,” Purdum said.
He said the four national winners of the 2013 Restaurant Neighbor Award will each receive a $5,000 contribution to continue their community programs and be presented with the awards in April in Washington, D.C.
Both national and state winners will be recognized on the National Restaurant Association website, Purdum said.
Founded in 1937, the Pennsylvania Restaurant & Lodging Association represents more than 7,500 Pennsylvania foodservice and lodging establishments located across the commonwealth.
Pennsylvania’s hospitality industry plays an integral role in the state’s economy, employing more than 960,000 people and generating revenues of more than $42 billion annually.
Anthony said he was surprised that he was chosen for such a prestigious award.
“To be selected as one of the four restaurants in Pennsylvania is quite an honor,” Anthony said, adding that the amount of money raised by “Pizza and Prevention” illustrates what can be done if you work at it.
“One of things that I got out of the presentation was how much PR&LA
liked how the firefighters helped with the event, in making the pizzas and delivering them,” he said. “It really helps to introduce the members of the fire department to the community through the fundraiser, so the public gets to know them on a different level and show their appreciation to the department and how they give up their time to serve the community.”
Anthony said when it comes to organizing a fundraiser, it is a balancing act.
“There are certain organizations that we hold dear, and we really put forth an effort and try to treat everybody equally and you just do what you can,” Anthony said. “I just want to thank everyone in the community for supporting the various fundraisers we do and thanks to PR&LA for choosing Fox’s for this high honor.”
WHAT: In 1990, Sal Lupoli opened his first Sal’s Pizza location in Salem, NH, in an 800-square-foot storefront along with his brother Nick. The brand became legendary for both quality and being the home of the Sal’s 19”, 3 lb. pizza. Some twenty-three years later the Sal’s Pizza brand has grown to over 36 corporate and franchised Sal’s Pizza locations throughout southern New Hampshire and Massachusetts.
While the commitment to quality hasn’t changed over the years, the brand is about to! On Saturday, March 23rd, 2013, the first store featuring the new look, feel and concept of the future of the Sal’s Pizza brand will roll out with the grand reopening of its Chelmsford, MA location. The new store will not only host a new look and more modern feel, but will showcase new menu offerings including new pizzas, calzones, sandwiches, wraps, and cannolis. As part of the new grand reopening celebration, the new Sal’s Pizza Chelmsford, MA location will provide free menu-wide sampling to customers from 11:00AM – 3:00PM and will host an official ribbon cutting ceremony at 12:00PM.
The newly rebranded Sal’s Pizza location will host contests, events and activities throughout the day including a pizza eating contest between the local fire and police departments, a chance to win an exciting Red Sox tickets giveaway and family activities such as face painting and much more! The Chelmsford store is also the first Sal’s Pizza to showcase its exciting co-marketing initiative with YOBITE! Yogurt™.
A fresh, warm and comforting Sal’s Pizza lunch or dinner, followed by a deliciously cool, sinfully swirled cup of YOBITE! Yogurt™, together they make a perfect pair! The newly rebranded store will be the first to roll out as other locations follow suit over the coming year.
All opening activities are free and open to the public on Saturday, March 23rd, 2013, 11:00 AM – 3:00 PM.
WHEN: Saturday, March 23rd, 2013, 11:00 AM – 3:00 PM
WHERE: Sal’s Pizza | 296 Chelmsford Street, Chelmsford, MA 01824 | 978-256-7997 HOURS: Mon – Thur: 11:00 am – 9:00 pm, Fri, Sat: 11:00 – 10:00 pm, Sun: 12:00 pm – 8:00 pm
MENU: Upon Request
About Sal’s Pizza: FAMILY OWNED AND OPERATED SINCE 1990 One might say Sal Lupoli has pizza in his blood. Sal’s grandparents emigrated from Naples, Italy and began selling Neapolitan-style pizza on Revere Beach on the north shore of Boston in 1940. Today it is the wholesome and fresh products at our corporate and franchised locations that has made Sal’s Pizza a unique and successful quick-serve restaurant. The concept of Sal’s Pizza originated in Boston’s North End, the world renowned enclave of authentic Italian eateries, and where CEO Sal Lupoli did his culinary apprenticeship while attending Northeastern University. This experience proved to be a powerful influence in the development of his signature recipes and restaurant processes. STRAIGHT FROM BOSTON’S NORTH END!
In 1990, Sal opened his first location in Salem, N.H., in an 800-square-foot storefront along with his brother, Nick. Armed with business degrees and a passion for hard work, the young entrepreneurs opened the doors. “Straight from Boston’s North End” was the foundation of their marketing campaign, taking the fastest growing quick-serve concept in the world and making it even better was their mission. Choosing to work with only fresh ingredients on the planet and preparing their dough fresh daily, the Lupoli brothers set out to establish a reputation for the best quality, the largest pizza and the lowest price. They offered a 19-inch, three-pound pizza, which quickly became a legend.
TODAY Sal’s is actively seeking new franchisees to welcome to its growing family for development in MA and NH as well as major markets throughout the country. Presently, there are over 40 corporate and franchised Sal’s Pizza locations throughout southern New Hampshire and Massachusetts with new pizzerias opening every day. With its Foodservice and Branded Packaged Goods products sales added to the mix, Sal’s Pizza has become one of the largest retail franchise and wholesale operations servicing all of New England. Today Sal’s makes over 40,000 pizzas a week! For more information please visit: www.sals-pizza.com *Image Unlimited Communications is a Boston Public Relations and Marketing Agency. For More information please visit www.imageunlimited-boston.com
Madison, GA – Amici Italian Café in Athens, Georgia, wins “Best Wings” in the 2013 Flagpole “Athens Favorites” Read Picks Contest. “Athens Favorites” is an annual contest where Flagpole Readers vote on their favorite places, services and products local to the Athens area.
Being the first year Flagpole has had this category in the contest, Amici is proud to be the first to hold the title, and proud of our Athens’ store for securing yet another for the collection.
Amici Athens’ owners, Ryan Myers and Barry Westbrook, were presented with a plaque that is displayed at the restaurant in Athens.
Along with the traditional Amici award-winning wing flavors: X, XX, XXX, and Lemon Pepper, Amici Athens’ is home to other signature flavors they like to call their own: Jalapeno Honey, Cilantro Lime and BBQ- with X and Jalapeno Honey being the most popular.
When asked how he felt about winning “Best Wings” for an Italian restaurant, owner Ryan responded: “I don’t view Amici as an Italian restaurant, but it goes to show that the best can come from unexpected places!”
Flagpole covers the local music scene, arts and culture, theater, government, local events and more for the Athens, Georgia, area. Their annual “Athens’ Favorites” contest has run since 2011 and results from each year are posted on their website at http://www.flagpole.com/athens- favorites.
About Amici Italian Café
Amici Italian Café has been serving made-from-scratch pizza and fresh pastas since 1993. With the support of our local communities, Amici has expanded to include six well-established locations all over Central Georgia. To learn more about Amici, find a location near you, or check business hours, visit our website at www.amici-cafe.com.
CENTENNIAL, Colo., March 8, 2013 /PRNewswire/ -- Greenfield Farms Food, Inc. ("Greenfield" or the "Company") provided an update today on its previously announced definitive agreement to acquire 100 percent of the equity interest in Ohio-based Carmela's Pizzeria. Details of the transaction call for all of the equity interests in Carmela's to be acquired by a newly created wholly-owned operating subsidiary of Greenfield in exchange for shares of Greenfield common stock and warrants. To date there have been no issues identified and the parties are presently working toward an expeditious closing.
“We are excited to be moving forward with this transaction and are grateful to be working with the caliber of the executives involved in Carmela's. We have great confidence in their growth plan and believe it will realize significant future value for our stockholders,” stated Henry Fong, President of Greenfield. “In response to shareholder inquiries, we would like to present the qualifications of the Carmela's team.”
Darren Dulsky, President and Chief Operating Officer of Carmela's, has been in restaurant industry since 1976. Mr. Dulsky worked for Friendly Ice Cream for 15 years as manager, training coordinator and district manager. He then joined Sbarro, Inc. a publicly traded company in 1991. Mr. Dulsky held several operations positions during the 13 years prior to being named Sr. VP operations where he had management oversight for over 130 units covering 17 states. Dulsky developed the Carmela's concept and opened the first location in 2004. Carmela’s has been noted in Dayton Daily News as one of “The Best Pizzerias” in Dayton.
Ronald Heineman, Chairman and CEO of Carmela’s is also managing director of Diversified Capital, a Venture Capital fund. He has investments in several Service sector companies including Restaurants concepts Wendy's Restaurants, Frisch's Big Boy restaurants and Carmela's Pizzeria's Restaurants. Heineman is experienced as a CEO, CRO and board member of public companies. In addition he is experienced in M&A and capital markets. Prior to his current Venture initiatives, Mr. Heineman, was employed for 23 years as Vice President of HR & Training with Frisch's Restaurants Inc, a public AMEX company operating Big Boy, Golden Coral, hotels and specialty restaurants including company owned and franchise restaurants in the Midwest. Heineman has earned bachelors and masters degrees and is an adjunct professor teaching Entrepreneurship and Entrepreneurial Finance at Cedarville University.
Closing of this transaction is subject to, among other things, final due diligence by the parties, completion of audited financial statements, preparation of schedules to the definitive agreement, and any final board of director and/or stockholder approvals as necessary.
About Carmela's Pizzeria
Carmela's presently has three Dayton, Ohio area locations offering authentic New York style pizza including one in the process of moving locations. Carmela's offers a full service menu for Dine In, Carry out and Delivery as well as pizza buffets in select stores. Carmela's has been noted in Dayton Daily News as one of "The Best Pizzerias" in Dayton. Visit the Carmela's website at: www.carmelasohio.com
About Greenfield Farms Food, Inc.
The Company is a publicly-traded nominally capitalized producer and marketer of "grassfed" beef supplying a North Carolina based grocer on a very limited basis. The Company is currently seeking other business opportunities to both expand its business and seek greater capitalization in an effort to maximize shareholder value.
Aurelio’s Pizza wants one lucky winner and a friend to experience its beloved hometown through providing a chance to win a Windy City trip during the Aurelio’s Chicago-Style Eat and Greet Sweepstakes, launching March 7, 2013 and running through April 3.
Open to all Georgia, Florida and Nevada residents, one winner will receive airfare for two and four-star hotel accommodations for a two-night’s stay; plus tickets to a basketball or hockey game at the United Center; a tour of the ESPN State Street Studio including a meet and greet with ESPN personalities; and dinner at Ditka’s restaurant including a meet, greet and photo opportunity with Mike Ditka.
Participants can enter the Aurelio’s Chicago-Style Eat and Greet sweepstakes at any one of the five Aurelio’s Pizza locations in Fort Myers, FL; Naples, FL; Atlanta, GA; Las Vegas, NV; and Henderson, NV by simply filling out an official entry blank. Entry also is available online at www.AureliosPizza.com/sweepstakes.
“Aurelio’s Pizza is authentic Chicago-style, thin crust pizza tons of people outside of Chicago crave. Our stores in Florida, Georgia and Nevada give their guests the honest taste of Chicago € the fresh ingredients, signature sauce, and crispy crust that made Aurelio’s Pizza famous. To thank our loyal diners and guests in these states, we’re launching our Chicago-Style Eat and Greet Sweepstakes,” said Kirk Mauriello, director of franchising, Aurelio’s Pizza.
Participating Aurelio’s Pizza Locations:
Fort Myers – 9909 Gulf Coast Main Street Ft Myers, FL 33913
Naples – 2048 Tamiami Trail Naples, FL 34102
Atlanta – 1255 Johnson Ferry Rd Marietta, GA 30068
Las Vegas – 445 W Craig Rd. Las Vegas, NV 89032
Henderson -10960 S. Eastern Ave St. 107 Henderson, NV 89052
About Aurelio’s
With a history as rich and entrenched in the community as the pizza it’s famous for, the very first Aurelio’s restaurant opened on Ridge Road in Homewood, IL as the pride and joy of Joseph A. Aurelio, Jr. who decided to give it a go as a restaurateur at the age of 26. With its legendary "old oven" dating back to 1959 in its Homewood location, Aurelio’s was a pioneer in the concept of the Family Pizzeria in the United States and helped to launch pizza into the American lexicon. Since that time, Aurelio’s has become one of Chicagoland’s claims to fame. And, transplanted Chicagoans all over the map have helped to bring their favorite pizzeria franchise to 43 cities across six states, growing a strong fan base for the taste of Aurelio’s. www.AureliosPizza.com
DALLAS – March 6, 2013 – For more than 30 years, families across the nation have enjoyed delicious pizza and classic games at family entertainment leader Chuck E. Cheese’s. Now, Chuck E. invites guests everywhere to enjoy its new menu with updated food options and national value meals that include food, drinks and token deals starting at $19.99.
“At Chuck E. Cheese’s, we are always looking to update the selections on our menu to reflect the changing needs, tastes and desires of the families that visit us,” said Michael Magusiak, chief executive officer at CEC Entertainment, Inc., Chuck E. Cheese’s parent company. “While we’ve always provided an environment ‘Where a Kid Can Be a Kid,’ we think that many parents will be very happy to see that our new food and token value deals are not only fun-and-budget friendly, but also available every day without the need of any coupons.”
Guests who stop by their local Chuck E. Cheese’s will notice not only new value deal pricing, but new menu boards on display at the store’s ordering counters. The redesigned menu boards better reflect the family entertainment leader’s newly-defined Promise to Parents, highlight the company’s new food and token pricing clearly and provide food nutritional values in an easy-to-read display for families. They are also updated to reflect recent menu additions – like the company’s new cheesy bread and gluten-free pizza and cupcake options.
With better deals on its freshly baked, never frozen pizzas made with 100-percent mozzarella cheese, guests are encouraged to add more yum and fun to their dining selection with Chuck E. Cheese’s newest menu items. The cheesy breadsticks can be purchased for $5.29 at all store locations in the U.S. and Canada. The company’s gluten-free cheese pizza is available for the same $5.95 price as its individual size pizza with traditional crust, and the gluten-free chocolate fudge cupcake is sold for $2.99 in the U.S. and $3.49 in Canada.
While the nutritional values of these and all other menu items can be found on Chuck E. Cheese’s new menu boards in stores, the company also provides a comprehensive online listing of each ingredient for all menu items to help parents determine the most appropriate foods for their unique family’s dining experience.
Fans are encouraged to use these new dining selections as an opportunity to spend some quality time with family and take advantage of great food and good times! Families can also join Chuck E. Cheese’s email club for exclusive discount offers and rewards such as activities for the kids and special birthday specials.
In addition, Chuck E. Cheese’s invites fans to “Say Cheese!” and send photos and videos from their trip to memories@cecentertainment.com. Lucky families may even find their picture or video featured on the official Chuck E. Cheese’s Facebook page!
About CEC Entertainment, Inc. (NYSE: CEC)
For more than 30 years, CEC Entertainment has served as the nationally recognized leader in family dining and entertainment and the place Where a Kid can be a Kid®. The Company and its franchisees operate a system of 562 Chuck E. Cheese’s stores located in 48 states and eight foreign countries or territories. Currently, 511 locations in the United States and Canada are owned and operated by the Company. CEC Entertainment, Inc. and its franchises have the common goal of creating lifelong memories for families through fun, food and play. Each Chuck E. Cheese’s features musical and comic robotic entertainment, games, rides and play areas, as well as a variety of dining options including pizza, sandwiches, wings, appetizers, a salad bar and desserts. Committed to providing a fun, safe environment, Chuck E. Cheese’s helps protect families through industry-leading programs such as Kid Check®.
Chuck E. Cheese’s aims to promote positive, lifelong memories inside and outside of its stores. In addition to providing a fun entertainment experience for millions of families across the world, Chuck E. Cheese’s has donated more than $7.7 million to schools and non-profit institutions through its fundraising programs. For more information, see the company's website at www.chuckecheese.com.
ANN ARBOR, Mich., March 6, 2013 /PRNewswire/ -- Domino's Pizza has opened its first store in Thailand, with the promise of hot, delicious pizza for the residents in the heart of Bangkok on Sukhumvit Road, Soi 22.
Evolution Capital Public Company Limited, the master franchise holder of Domino's Pizza Thailand, is listed on the Stock Exchange of Thailand. Evolution Capital PCL is a diversified alternative asset manager and investment firm focused on emerging Asia. The firm manages a suite of investment vehicles, with exposure to real estate, hospitality, food and beverage, e-commerce related businesses, and financial services.
The company's management has extensive experience in the retail food sector, which makes it well-positioned to develop Domino's Pizza into a leading brand in Thailand.
"I am delighted with the team that helped make this store a reality and we're proud to be the first store in Thailand to open with the new Domino's logo and pizza theatre concept," said Mr. Sanjay Singh, Chief Executive Officer, Evolution Capital PCL - Food Business Group. "We are looking forward to delivering this community with hot, fresh pizza to their doorstep as we work to become the leading pizza delivery restaurant in Thailand."
Domino's Pizza now operates in over 70 markets worldwide, with nearly half of its global retail sales coming from international stores, generating roughly a third of its operating income.
About Domino's Pizza
Founded in 1960, Domino's Pizza operates more than 10,200 stores in over 70 international markets. Domino's had global retail sales of over $7.4 billion in 2012, comprised of over $3.5 billion in the U.S. and nearly $3.9 billion internationally. In the fourth quarter of 2012, Domino's had global retail sales of nearly $2.4 billion, comprised of approximately $1.1 billion in the U.S. and $1.3 billion internationally. Its system is largely made up of franchise owner-operators who accounted for over 96 percent of the Domino's Pizza stores as of the fourth quarter of 2012. Domino's reached the unprecedented $1 billion mark in U.S. digital sales during the one-year time period from April 2011 to April 2012. The company has been named Pizza Today’s Chain of the Year several times.
March 5, 2013 (FRESNO, CA) – Sunup to sundown 365 days a year, John’s Incredible Pizza Company is busy farming the energy of the sun with 216 solar panels installed on the rooftop of its 53,000 square foot facility in Fresno. The harvest will generate 350,000 kilowatt-hours and shave about 25 percent off the popular buffet & family entertainment center’s electric bill over the next year. Over a 30-year period, the solar array installed by Stellar Energy is expected to generate the equivalent energy needed to bake 58 million 14-inch pizzas! “58 million pizzas lined up next to each other would cover the same distance as a round trip flight between Los Angeles and Rome, Italy!” said John’s Senior Store Director, Hidalgo Rivera. “Installation took a month, but was well worth the time.”
The project started when a former employee contacted John Parlet, owner and founder of John’s Incredible Pizza Company, to explain the benefits of the clean power source. Solar cells are made of semiconductor materials that produce a photoelectric effect when exposed to sunlight, a phenomenon that occurs when the light knocks electrons loose from their atoms. The electrons then travel along a circuit built into the solar cell, creating a current of electricity.
“It’s all part of an ongoing initiative to save energy and reduce costs,” explains John’s Incredible Pizza Company Vice President of Operations, Lori Stowe. “We have implemented many changes in all our stores such as switching to LED lights, and testing equipment like the Dyson hand dryer to reduce paper waste. Our guests now have the option to choose electronic redemption tickets and we have switched to recycled paper tickets. We’re also testing items such as a hood management system that will power down when food isn’t being made,” Stowe concludes, “We plan on making more energy efficient and eco-friendly changes as technology advances ….it’s exciting!”
To celebrate, John’s Incredible Pizza Company is offering 10 Free Fun World credits to guests who visit before the end of the month. For details visit http://www.johnspizza.com/pdf/Fun10.pdf
John’s Incredible Pizza Company in Fresno is located at located at 7095 N. Cedar Avenue. Guests are invited to visit the company’s website for directions and additional information http://www.johnspizza.com/locations/
About John’s Incredible Pizza Company
In September of 1997, founder, John Parlet, opened the very first John’s Incredible Pizza Company location in Victorville, California to a crowd of curious guests waiting to experience the food & fun promised inside. Fifteen years later, with 10 locations, the typical John’s facility footprint has grown to an impressive 50,000 square feet featuring an extensive buffet, a variety of themed dining rooms and over 100 of the latest games, rides, and attractions. http://www.johnspizza.com/
About Stellar Energy
Stellar Energy is a large-scale solar energy integrator with complete design, engineering, procurement, and construction (EPC) management capabilities. With over 20 MWs of solar PV installations spanning commercial, industrial and municipal clients, Stellar Energy’s portfolio of projects makes the company one of the top solar EPC firms in the nation. http://www.stellarenergy.com/
ANN ARBOR, Mich., March 4, 2013 – Domino’s Pizza is honoring the tradition of spring cleaning, along with its friends at the National Fire Protection Association (NFPA), by reminding customers what they can do in the home to stay fire safe, especially from electrical fires. In participating markets across the country, Domino’s will utilize its pizza boxes to deliver fire safety tips throughout the month of March.
“Spring has arrived, and with spring cleaning comes a timely reminder to take steps to keep your home safe from the threat of fire,” said Chris Brandon, Domino’s Pizza spokesperson. “Domino’s delivers about 1 million pizzas each day – so we reach a lot of people in their homes, where fire safety begins. We are excited to work with NFPA to use our network of delivery experts to make homes across the country a little bit safer.”
According to NFPA, roughly two-thirds of home fire deaths happen in homes with no smoke alarms or no working smoke alarms. When smoke alarms fail to operate it is usually because batteries are missing, disconnected or dead.
Domino’s is reminding customers that a great time to change the batteries in their smoke alarms is when daylight saving time begins in March. As part of the spring campaign, customers who order from participating Domino’s Pizza stores may be surprised when their delivery arrives aboard a fire engine. If all the smoke alarms in the home are working, the pizza is free. If a smoke alarm is not working, the firefighters will replace the batteries or smoke alarm and leave the home with a fully functioning fire safety device.
“On average, seven people die in U.S. home fires per day,” said Lorraine Carli, NFPA’s vice president of Communications. “Installing and maintaining smoke alarms is extremely important because they save lives, and we are thrilled to work with Domino’s to remind homeowners to ensure theirs are working properly. Taking steps to avoid fire safety hazards in the home is also important, like replacing damaged or loose electrical cords and being sure to plug each electrical appliance directly into a wall outlet.”
Stay safe and energized with these tips from the National Fire Protection Association:
· Install smoke alarms on every level of the home, inside each bedroom and outside each sleeping area. Test them monthly.
· Make sure major appliances are plugged directly into a wall outlet.
· Replace or repair damaged or loose electrical cords.
· Use light bulbs that match the recommended wattage on the fixture, and respect the maximum wattage sticker on the bulb.
Call an electrician or your landlord if you have problems with:
· Blowing fuses, tripping circuit breakers, flickering or dimming lights.
· A tingling feeling or burning/rubbery smell from an electrical appliance.
· Discolored, warm or sparking wall outlets.
· Circuit interrupters are circuit breakers that shut off electricity when dangerous conditions occur.
· Consider installing arc fault circuit interrupters (AFCIs) in your home and ground fault circuit interrupters (GFCIs) in bathrooms, kitchens, garages, basements and outdoor receptacles.
· Test AFCIs and GFCIs once a month to make sure they are working properly.
NFPA is the publisher and developer of the National Electrical Code®.
About the National Fire Protection Association (NFPA)
NFPA is a worldwide leader in fire, electrical, building, and life safety. The mission of the international nonprofit organization founded in 1896 is to reduce the worldwide burden of fire and other hazards on the quality of life by providing and advocating consensus codes and standards, research, training, and education. NFPA develops more than 300 codes and standards to minimize the possibility and effects of fire and other hazards. All NFPA codes and standards can be viewed at no cost at www.nfpa.org/freeaccess.
About Domino’s Pizza
Founded in 1960, Domino’s Pizza operates more than 10,200 stores in over 70 international markets. Domino’s had global retail sales of over $7.4 billion in 2012, comprised of over $3.5 billion in the U.S. and nearly $3.9 billion internationally. In the fourth quarter of 2012, Domino’s had global retail sales of nearly $2.4 billion, comprised of approximately $1.1 billion in the U.S. and $1.3 billion internationally. Its system is largely made up of franchise owner-operators who accounted for over 96 percent of the Domino's Pizza stores as of the fourth quarter of 2012. Domino’s reached the unprecedented $1 billion mark in U.S. digital sales during the one-year time period from April 2011 to April 2012
LOUISVILLE, Ky. (March 1, 2013) – Adding to its list of recent prestigious industry awards, Papa John’s International (NASDAQ: PZZA) this week was honored by Nation’s Restaurant News with its 2013 MenuMasters Award in the category of Best Limited-Time Offer for its Buffalo Chicken Pizza.
“We are honored to have this very popular pizza recognized by Nation’s Restaurant News,” said John Schnatter, Papa John’s Founder, Chairman and Chief Executive Officer. “Our franchisees, R&D and marketing teams, along with many other departments worked collaboratively to develop, market and launch our Buffalo Chicken Pizza, so this truly is a systemwide achievement. ‘Better Ingredients. Better Pizza.’ is what we strive for every day. It’s both thrilling and humbling when our efforts are recognized by consumers and throughout the industry. ”
Papa John’s rolled-out its Buffalo Chicken Pizza as an LTO at more than 3,000 restaurants in the U.S. last April. It proved so popular with consumers that the company introduced it again in September to kick off the NFL season. Since then, Papa John’s Buffalo Chicken Pizza has launched in several international markets, including the United Kingdom, Bahrain, Oman, Qatar, and the United Arab Emirates.
“When selecting MenuMasters awardees, we don’t only take into consideration culinary ingenuity, but also the likely impact of the candidates on foodservice as a whole,” Nation’s Restaurant News Senior Food Editor, Bret Thorn said in a press release announcing the award winners. “This year’s winners are a great mix of terrific new proteins, creative flavor combinations and adjustments to menus that are likely to pave the way for further innovation.”
The MenuMasters Award is the third prominent award Papa John’s has earned for its 2012 performance. In March 2012, Papa John’s was named Brand of the Year in the Pizza Chain Category of the 2012 Harris Poll EquiTrend Study, and in June 2012 the brand was named tops in customer satisfaction among limited-service restaurants in the 2012 American Customer Satisfaction Index (ACSI). It was the 11th time in the past 13 years Papa John’s had achieved that honor.
Headquartered in Louisville, Kentucky, Papa John's International, Inc. (NASDAQ: PZZA) is the world's third largest pizza company. For 11 of the past 13 years, consumers have rated Papa John's No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John's also earned the 2012 Harris Poll EquiTrend® Pizza Brand of the Year. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLVII. For more information about the company or to order pizza online, visit Papa John's at www.papajohns.com. ###
2013 March: Amici's East Coast Pizzeria Offers Classic Take Home Prize To Celebrate 25th Anniversary
San Mateo, CA. - Amici's East Coast Pizzeria (www.amicis.com) continues its celebration of 25 years in business in the Bay Area by giving 25 lucky customers the chance to take home their choice from the Pulitzer Prize winning Brearley Collection photos that adorn the walls of each Amici's location.
Renowned photographer Dennis Brearley opened his first gallery on Boston's historic waterfront in 1978. Throughout the years, Brearley worked to enhance the collection by acquiring negatives from all across the country. His collection of rare and vintage photos of Eastern U.S. lifestyle during the early and mid 20th Century has grown into one of the most extensive in existence.
When Amici’s President Peter Cooperstein opened the original Bay Area restaurant on Third St. in San Mateo in 1987, he enhanced it’s East Coast feel with selections from the Brearley gallery. Among the images decorating the first Amici’s are pictures of Ted Williams and Joe DiMaggio at Fenway Park 1951 (attached), the dirigible Hindenburg over Custom House Tower in Boston in 1937 and President Kennedy at the Statler Hilton in 1960.
All 14 Amici’s locations, 12 in the Bay Area and restaurants in La Jolla and Shanghai, China, display in total over 200 iconic Brearley images, each personally selected by a Cooperstein committee of three, “me, myself and I,” the Amici’s co-founder remarks. “These are the only decisions I get to make these days.”
Throughout March customers visiting the restaurant’s website (amicis.com) can enter to win their choice of these classic photos by identifying their favorite image, the location where it is displayed, and in 25 words or less what makes that image special to them. Twenty-five winners will be chosen to receive their selected framed, 16“x20” image.
Amici’s East Coast Pizzeria has 12 Bay Area locations – San Mateo, San Francisco (Lombard Street & King Street), San Rafael, Redwood Shores, Mountain View, Dublin, San Jose, Vacaville, Danville, Cupertino, and Menlo Park.
Downloadable images of Amici's Restaurant activity, the Brearley Collection. and broadcast quality footage is available in the Media Center at amiciscorp.com.
Contact: Peter Ciccarelli 831) 476-7275
P1Chic@aol.com
February 27, 2013 (Elgin, Ill.) – The most recently released Middleby Marshall conveyor, the WOW 2 OVEN, has been selected as a winner of the 2013 Kitchen Innovations™ (KI) Award, which honors the most promising and cutting-edge advancements in kitchen equipment for the foodservice industry.
The WOW 2 conveyor oven is the next generation of the highly-patented, award-winning WOW! OVENS, which are currently in use by the top nine pizza chains around the world. The WOW 2 OVEN is upgraded from previous technologies because it allows the operator to control bake temperatures and conveyor speed – plus adjust airflow to the top and bottom impingement ports independently for faster, more consistent baking and menu flexibility.
“We’re honored to be recognized as part of the gallery with the most advanced products and technologies in the industry,” said Mark Sieron, Middleby Group President. “The WOW 2 oven carries on the Middleby Marshall tradition of striving to give our customers products that save time, money and energy while improving product performance and food quality.”
An independent, expert panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives, and design experts carefully selected the award recipients. The winning products will be showcased in the interactive Kitchen Innovations Pavilion (Booth 2440) at the 2013 National Restaurant Association Restaurant, Hotel-Motel Show – to be held May 18-21 at McCormick Place in Chicago. Middleby Marshall ovens and all of the Middleby brands will be in booth 4200 at the show.
About Middleby Marshall
Middleby Marshall is a division of The Middleby Corporation (NASDAQ: MIDD), a world leader in commercial cooking. Middleby Marshall is the #1 global manufacturer of conveyor cooking ovens, including the WOW! Oven, the fastest and most energy saving conveyor oven in the world and CTX, the only infrared conveyor oven in the commercial cooking market. Information on Middleby Marshall is available at www.middleby-marshall.com or www.wowoven.com.
Contact: Darcy Bretz (847) 429-7756
Same-store sales and customer traffic results remained mixed; Restaurant operators more optimistic about sales growth and the economy
(Washington, D.C.) Driven by a more optimistic outlook among restaurant operators, the National Restaurant Association's Restaurant Performance Index (RPI) <http://www.restaurant.org/RPI> rose to its highest level in five months. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.6 in January, up 1.0 percent from December and its highest level since August 2012. In addition, January represented the first time in four months that the RPI rose above 100, which signifies expansion in the index of key industry indicators.
“Although the current situation indicators were mixed January, restaurant operators were decidedly more optimistic about sales growth and the economy in the months ahead,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Operators’ outlook for same-store sales, capital spending and the overall economy all improved, which propelled the Expectations Index to its highest level in eight months.”
Watch a video of Riehle providing commentary on the January RPI and other economic indicators at Restaurant.org/RPI <http://www.restaurant.org/RPI> .
The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, while index values below 100 represent a period of contraction for key industry indicators. The Index consists of two components – the Current Situation Index and the Expectations Index.
The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 99.7 in January – up 0.6 percent from December’s level. Although restaurant operators reported net positive same-store sales results in January, softness in the customer traffic and labor indicators outweighed the performance, which resulted in a Current Situation Index reading below 100 for the fifth consecutive month.
Although restaurant operators reported net positive same-store sales for the 20thconsecutive month, results remained mixed in January. Forty-four percent of restaurant operators reported a same-store sales gain between January 2012 and January 2013, while 37 percent of operators reported lower sales. In December, 42 percent of operators reported higher same-store sales, while 38 percent reported a sales decline.
While overall sales remained positive in January, restaurant operators reported a net decline in customer traffic for the second consecutive month. Thirty-three percent of restaurant operators reported higher customer traffic levels between January 2012 and January 2013, while 40 percent of operators said their traffic declined. In December, 31 percent of operators reported an increase in customer traffic, while 48 percent reported lower traffic levels.
Despite the mixed sales and traffic results, restaurant operators reported an increase in capital spending activity. Fifty-two percent of operators saying they made a capital expenditure for equipment, expansion or remodeling during the last three months, up from 45 percent who reported similarly last month.
The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 101.6 in January – up 1.3 percent from December’s level. January’s solid gain was driven by improvements in each of the forward-looking indicators, and resulted in the highest level for the Expectations Index in eight months.
Restaurant operators’ outlook for sales growth continues to improve from the uncertain period surrounding the fiscal cliff at the end of 2012. Forty-six percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up from 37 percent last month and the highest level in seven months. Meanwhile, 17 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, essentially unchanged from 16 percent last month.
For the first time in four months, restaurant operators have a net positive outlook for the overall economy. Thirty percent of restaurant operators said they expect economic conditions to improve in six months, up from just 17 percent last month. Meanwhile, 20 percent of operators said they expect economic conditions to worsen in the next six months, down from 29 percent who reported similarly last month.
Restaurant operators are also more bullish in their plans for capital spending in the months ahead. Fifty-nine percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up from 50 percent who reported similarly last month.
The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor and capital expenditures. The full report and video summary are available online at Restaurant.org/RPI <http://www.restaurant.org/RPI> .
The RPI is released on the last business day of each month, and a more detailed data and analysis can be found on Restaurant TrendMapper <http://cf.restaurant.org/trendmapper/> , the Association’s subscription-based web site that provides detailed analysis of restaurant industry trends.
Source: National Restaurant Association
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Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 980,000 restaurant and foodservice outlets and a workforce of more than 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show <http://www.restaurant.org/show> May 18-21, 2013, in Chicago); leading food safety training and certification program (ServSafe <http://www.servsafe.com/> ); unique career-building high school program (the NRAEF's ProStart <http://www.nraef.org/prostart> , including the National ProStart Invitational April 19-21, 2013, in Baltimore, Md.); as well as the Kids LiveWell <http://www.restaurant.org/kidslivewell> program promoting healthful kids' menu options. For more information, visit www.restaurant.org <http://www.restaurant.org/> and find us on Twitter @WeRRestaurants <http://twitter.com/werrestaurants> , Facebook <http://www.facebook.com/nationalrestaurantassociation> and YouTube <http://www.youtube.com/restaurantdotorg> .
View this release online: http://www.restaurant.org/Pressroom/Press-Releases/Restaurant-Performance-Index-Hit-Five-Month-High-i
More news and information from the National Restaurant Association: http://www.restaurant.org/Pressroom
Bye-bye old American pie. Papa Murphy’s, the nation’s largest take-n-bake pizza chain, has once again harnessed its passion for creating food people love and is introducing an ultra premium pizza line with unique, high quality ingredients designed to attract those who crave the best of the best when it comes to pizza.
Three new pizzas that comprise Papa Murphy’s Primo Line include gourmet, trending food ingredients that consumers crave, like fennel sausage, goat cheese, prosciutto, fresh mozzarella and arugula. It’s gourmet, handmade pizza without the hassle of gathering, prepping and assembling the ingredients.
“Papa Murphy’s has always been the market leader in high-quality pizza and these ingredients will catapult us way ahead of competitors with consumers who are highly motivated by taste,” says Carron Harris, VP of product development and corporate chef of Papa Murphy’s, ranked #1 pizza chain by Zagat voters. “With the popularity of chef TV shows and food cart vendors, American consumers are exposed to new, distinctive foods they want on pizza. We tested trending toppings with our customers and created irresistible pizzas, freshly made at the store so customers can bring them home to bake. We call it love…and in this case, high-end love…at 425 degrees.”
TRENDING TASTES
Datassential, the restaurant market research firm, reports the ingredients on the Papa Murphy’s Primo Line are spiking on menus all over the country as consumers with sophisticated palates crave more variety in their food.
Primo Line ingredients on U.S. menus from 2008 to now:
- Arugula salad up 43%
- Fennel (the seed in fennel sausage) up 30%
- Goat Cheese up 21%
- Fresh Mozzarella up 11%
This isn’t just a cheesy pizza story. It’s a food trend story that shows how American taste buds are evolving and becoming more sophisticated.
The Primo Line will be released on February 19 in test markets across the country and will start at $15.
Papa Murphy’s Primo Line
Goat Cheese and Fennel Sausage: Creamy garlic sauce, pepperoni, spinach, fennel sausage, mushrooms, goat cheese, zesty herbs
Fennel Sausage & Sun-dried Tomato: Red sauce, pepperoni, fennel sausage, sun-dried tomatoes, green onions, black olives, feta
Prosciutto & Arugula delite: Red sauce, prosciutto, fresh mozzarella, arugula
Handcrafted pizza, a members-only Beer Club and nostalgic artwork to take you back are just a few great reasons to stop into Mellow Chapel Hill, beginning Monday, March 4.
Mellow Mushroom will celebrate a new and comeback opening in historic downtown Chapel Hill, North Carolina, on Monday, March 4. The restaurant is located at 310 W. Franklin Street, directly across the street from the luxury boutique Franklin Hotel.
³Originally, we had great plans for the Chapel Hill location that was open several years ago. Chapel Hill was the reason we moved from Alabama to North Carolina. Slightly premature in planning and with the economy, unfortunately we had to make the tough decision to shut it down,² states owner Kent Hodges. ³Since then, we have opened stores in the Raleigh, Durham and Wake Forest markets. These locations have proven great success with the Mellow brand, and when we started getting calls from local landlords in the Chapel Hill market, we knew it was the perfect sign. We are thrilled to come back to Chapel Hill, and we are ready to show the community why Mellow is the perfect fit. Timing is everything, and we feel that this is the best outcome at just the right time!²
Mellow Mushroom features a creative menu with a wide variety of pizzas, hoagies, salads, calzones and appetizers. Options for vegetarians, vegans, kids and those that require gluten-free items are also available.
Each Mellow Mushroom consists of unique, one-of-a-kind artwork that coincides with the owners¹ passion, giving them the creative freedom to express their vision. Designed by Amy Senn "Flashback" is the theme for the Chapel Hill store. This location will feature the largest mural in the Mellow collection, with the mural emphasizing the commonalities between the past and the present, with imagery drawn from UNC college yearbooks and psychedelic posters.
It is a dreamy trip starting at the front door as you are introduced to a full sized VW bus that is now a booth with plenty of community seating, a hostess stand built from old repurposed street signs and pieces of art that were restored from the original location in Chapel Hill.
Suiting every diner¹s needs, this Mellow has something exciting for everyone. ³Originally, at this location we featured live Blue Grass Music every Tuesday night. This is something that is coming back as tradition,² states Hodges. Enjoy the two full-service bars with plenty of craft beers, wine and liquor options. Join the Mellow Beer Club and make your way through the assortment of high quality craft beers while earning member-only rewards along the way. Interested in sports? This Mellow has enough premium vantages from just about any spot in the restaurant, and includes a large projection television for your Carolina gaming pleasure.
Mellow Mushroom will operate 7 days a week, opening at 11 a.m. For more information on Mellow Mushroom Chapel Hill, visit www.mellowmushroom.com/chapelhill, like us on Facebook at www.facebook.com/MellowMushroomChapelHill, and follow us on Twitter at @MMChapelHill. To receive more information about fun and exciting opportunities from Mellow Chapel Hill, sign up for our e-Club at www.mellowmushroom.com.
Shamrock Campaign Omaha, Nebraska, February 26, 2013 — Sam & Louie’s has partnered with the Muscular Dystrophy Association (MDA) to promote their Shamrock Campaign, helping to raise funds to support research and treatment for neuromuscular disease. The MDA’s Spring Pin Up Campaign will be available at all Sam & Louie’s locations where customers will be able to purchase Green ($1) or Gold ($5) Shamrocks as a donation to help send kids to camp. At MDA camp, kids with neuromuscular disease discover a world created specifically for them and meet many other kids sharing the same needs and experiences. The shamrocks will be sold and hung throughout the restaurants during the month of March. "Seeing shamrocks makes me happy because I know people want to help find a cure. Shamrocks help send me and my friends to camp.
Every time I see more shamrocks being put up, I know that people are helping families." -Braden, MDA Camper. MDA is the world’s largest nonprofit health organization sponsoring research seeking the causes of and effective treatments for neuromuscular diseases. MDA research grants are currently supporting more than 250 projects worldwide. “We’ve always believed in giving back to our communities which is a big part of our franchise operation. We’re happy to do our part in supporting the MDA and together with our customers, we are helping to make a difference,” said Tammy Nun, Sam & Louie’s Marketing Director.
The Sam & Louie’s Corporation is headquartered in Nebraska, opening the first restaurant in 1994 in Omaha, NE, and now has 22 locations throughout Nebraska, Iowa, Montana and South Dakota. The menu consists of delicious New York style pizza that has been hand tossed and stretched to perfection. They serve pastas, hoagies, strombolis, calzones, salads, burgers, chicken sandwiches and a gluten free menu. To learn more about Sam & Louie’s please visit www.samandlouiespizza.com. For more information on the MDA or about the Spring Pin Up Shamrock Campaign, please visit www.mdausa.org. ###
Contact: Tammy Nun
Director of Marketing
Corporate Office 402-614-4405
tammy@samandlouiespizza.com
(Chicago) The National Restaurant Association <http://www.restaurant.org/> today announced the recipients of the 2013 Kitchen Innovations™ (KI) Awards, which honors the most promising and cutting-edge advancements in kitchen equipment for the foodservice industry.
An independent, expert panel of judges <http://show.restaurant.org/Attend/Attractions/Kitchen-Innovations-Expert-Panel> comprised of internationally recognized food facilities consultants, multi-unit executives, and design experts carefully selected award recipients to be showcased in the interactive Kitchen Innovations Pavilion (booth 2440) at the 2013 National Restaurant Association Restaurant, Hotel-Motel Show <http://show.restaurant.org/Home> – to be held May 18-21 at Chicago’s McCormick Place.
“This year’s Kitchen Innovations Awards recipients address today’s leading commercial kitchen equipment challenges with advancements in energy efficiency and sustainability, online tools for tracking and monitoring, intelligent controls, as well as versatility to conform to diverse restaurant layouts,” said Jeffery W. Davis, Convention Chair for NRA Show 2013 and CEO of the United States Beef Corporation. “These innovations will have a substantial impact on the efficiency and success of restaurant kitchens, as well as the profitability of the restaurant itself.”
The 2013 Kitchen Innovations Awards recipients are:
Aerowerks Inc.: Mesh Belt Conveyor
A cafeteria conveyor made of a close-knit mesh belt, which eliminates the need for trays and allows the conveyor to turn without creating gaps that cause jamming and breakage.
Alto-Shaam, Inc.: 4.10cci CT Express
A compact combi oven with an integrated catalytic converter that transforms grease-laden vapors into harmless water vapor and CO2. No hood is required allowing the operator to place wherever needed.
Blendtec: Stealth™
This sound-dampening commercial blender features an online programming tool that allows users to build upon the 42 preprogrammed blend cycles and create new ones for franchise-wide sharing through the USB port.
Duke Manufacturing: X-Stream IH2 Wash System
A system featuring programmable cycles, plug & play components serviceability, pump and sanitizer monitoring, and a unique wash flow that keeps wares in the impingement zone longer – resulting in consistently clean wares with greater water/energy efficiency.
Ecolab Inc., Equipment Care Division: Smart Care® Program
A program for critical kitchen equipment that goes beyond scheduled maintenance to include proprietary asset management/reporting technology, customer-facing online tracking tools, equipment cleaning & sanitation products, and pre-programmed critical parts on technician service vehicles for same-day emergency fixes, reduced operating costs and maximum asset ROI.
Follett Corporation: 7 Series Ice and Water Dispenser
A unique design that features built-in recycling to reclaim and refreeze melted ice, allowing for reduced water waste and flexibility to place the dispenser where a drain is unavailable.
Franke Coffee Systems Americas: FoamMaster™
A superautomatic espresso machine that produces hot and cold milk foam in variable textures, to enable traditional and novel coffee+milk combinations and help operators diversify their menus.
Frontline International: M3 Data Management System
Intelligent management technology for waste oil systems, delivering detailed reports/analysis, diagnostic and “tank full” status alerts, and real-time monitoring for increased savings and efficiency.
Garland Group: Green Heat: Module Line Brazing Pan
A unique drop-in induction brazing pan design that features remote electronics placement, multiple depths and in-unit drainage, enabling island suite integration for grilling, searing and cooking with or without liquids.
Hobart: The Advansys LXeR Undercounter
A high-temperature, undercounter warewasher that recycles hot water vapor to preheat incoming cold water significantly reducing steam release when the door is opened after cycles, and lowering overall energy consumption.
Jade Range LLC: Even-Broiler
A unique baffled Char-Broiler design that evenly distributes heat front-to-back for zero cold zones and better output – while individually controlled burners and boxes allow operators flexibility to manipulate individual 6” sections.
KE2: KE2 Evaporator Efficiency
An advance beyond timed controls, this refrigeration control technology significantly reduces both energy consumption and temperature fluctuation by triggering defrost cycles only when necessary, reducing defrost cycles as much as 90%.
Manitowoc Kolpak: ArticFox™
A true on-demand defrost control for walk-ins that activates only when needed, rather than on timers, avoiding unnecessary defrost cycles by as much as 90% to significantly improve energy efficiency and temperature constancy.
Master-Bilt: Parallel Glycol Rack System
A refrigeration system that builds on energy efficient glycol loop technology by utilizing floating heat pressure technology, which adjusts to ambient temperatures to lower energy consumption by up to 25%.
Meiko: CS-70 Sanitizing, Door-Type Dishmachine
A low-temp dishwasher featuring an automatic drain/refill feature that eliminates the need for a heater, plus advanced microprocessor technology and an auto prime feature for consistent chemical dispensing – all packaged in simplistic user- and maintenance-friendly design.
Middleby Marshall: WOW 2 Oven
A conveyor oven that allows operators to control bake temperatures and conveyor speed – plus adjust airflow to the top and bottom impingement ports independently for faster, consistent baking and menu flexibility.
Ovention Inc.: Ovention Matchbox
An intelligent, self-loading and unloading oven design that utilizes two alternating cook surfaces using impingement only. Doesn’t require a hood and enables food items to be cooked one after another at temperatures that vary by up to 100 degrees.
Pentair: Everpure® SimpliFlow™ Water Management System
A wall-mounting manifold for water lines that keeps them organized, accessible and easily identifiable to save time and reduce error when servicing water-using equipment.
Strahman Valves, Inc.: Vari-Spray Pre-rinse Nozzle
A pre-rinse nozzle for commercial kitchens that allows users to adjust between an infinite choice of spray patterns (broad, focused, gentle, hard) by simply varying trigger pressure, allowing flexibility for various cleaning needs.
Technologies Coffea, Inc.: Coffea® vacuum brewing system
A programmable, whole bean-to-cup system that uses a vacuum extraction brew process and infusion brew chamber for a calculated steep time and fast, precise extraction – producing the fullest flavor coffee consistently to preference.
The Vollrath Company: Mirage® Induction Soup Rethermalizer
An intelligent, countertop unit that uses induction heating instead of water to quickly re-thermalize and maintain optimal temperature for foods like soup, chili, and macaroni and cheese.
To learn more about the KI program and this year’s award recipients, visit Restaurant.org/Show <http://show.restaurant.org/Attend/Attractions/Kitchen-Innovations-Awards> .
The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2013 will be held May 18-21 at McCormick Place in Chicago, and the 2013 International Wine, Spirits & Beer Event held in conjunction with the NRA Show will take place May 19-20. The events attract 61,000+ attendees and visitors from all 50 states and 100+ countries, and showcases the latest products, services, innovative ideas, up-to-the-minute information about trends and issues and more growth opportunities than any other industry event. For more information, visit the Show and IWSB websites at Restaurant.org/Show and WineSpiritsBeer.org, and find the NRA Show on Twitter @NRAShow <http://www.twitter.com/NRAShow> , Facebook <http://www.facebook.com/NationalRestaurantAssociationShow> , YouTube <http://www.youtube.com/user/restaurantshow> and its widely read NRA Show blog <http://show.restaurant.org/Connect/Blog> .
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Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 980,000 restaurant and foodservice outlets and a workforce of more than 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show <http://www.restaurant.org/show> May 18-21, 2013, in Chicago); leading food safety training and certification program (ServSafe <http://www.servsafe.com/> ); unique career-building high school program (the NRAEF's ProStart <http://www.nraef.org/ProStart> , including the National ProStart Invitational April 19-21, 2013, in Baltimore, Md.); as well as the Kids LiveWell <http://www.restaurant.org/kidslivewell> program promoting healthful kids' menu options. For more information, visit www.restaurant.org <http://www.restaurant.org/> and find us on Twitter @WeRRestaurants <http://twitter.com/werrestaurants> , Facebook <http://www.facebook.com/nationalrestaurantassociation> and YouTube <http://www.youtube.com/restaurantdotorg>
Athens, Georgia – Friday, February 15th, 2013 – Athens, Georgia-based build-your-own pizza franchise Your Pie has announced the latest addition to their semi-annual Craft Pie Series for early 2013. The ‘Slider Pie’ starts with their signature hand tossed dough, is lightly drizzled with roasted garlic olive oil, sprinkled with white cheddar cheese, topped with white onions and meatballs, and finished with pickles and yellow mustard. This unique creation perfectly incorporates the flavors of a slider burger into a delicious Your Pie.
Fiercely dedicated to the expression of individuality, Your Pie is committed to exploring unique flavor combinations through their semi-annual Craft Pie Series. Every six months, new ingredients are introduced to spotlight a creative, limited-time pizza recipe. Though roots trace back to the Italian island of Ischia, Your Pie embraces the artistic vibe of Athens, GA, where it pioneered the down-the-line pizza concept in 2008. The Craft Pie series is one of the many ways Your Pie demonstrates their continuous innovation and pizza creativity. Previous pies have included the ‘Philly Cheese Steak Pie’ and ‘Al Fresco Pie’, and the series will be continued in upcoming years.
The ‘Slider Pie’ will be featured at all of Your Pie’s 15 locations across the Southeast until July 2013. The recipe can be enjoyed as is, or customized with other fresh ingredients.
About Your Pie.
Inspired on the Italian island of Ischia and founded in Athens, Georgia in 2008, Your Pie pioneered the down-the-line pizza concept. Taking an individualistic approach to pizza, Your Pie is a fast casual restaurant that invites customers to “express their inner pizza”. Fresh premium ingredients and authentic Italian family recipes make creating one’s own 10-inch pie a delicious adventure. 3 dough choices, 6 sauces, 9 cheeses, and 37 toppings are available to choose from, making the delicious combinations endless. Once pizzas have been personalized, they are baked in a fiery brick oven and conveniently ready in just five minutes. Other signature menu items include panini sandwiches, salads, kids menu items, and Italian gelato. Your Pie currently has 15 franchise locations in Florida (Tampa, Tallahassee), Georgia (Athens, Columbus, Roswell, Sandfly, Savannah, Statesboro, Watkinsville), South Carolina (Charleston, Greenville) and Tennessee (Murfreesboro), with plans to expand further in the coming year.
Who: Reginelli’s Pizzeria – Darryl Reginelli and Bruce Erhardt in partnership with leaders from the Commander’s Family of Restaurants, including Houston’s own Alex Brennan-Martin of Brennan’s of Houston
What: Reginelli’s is proud to announce their first Texas restaurant, in Houston
When: Monday, February 18
Where: 12389 Kingsride Lane, Houston, Texas 77024
Reginelli’s Pizzeria changed the landscape of southern pizza restaurants when they opened their New Orleans restaurant 17 years ago, serving pies with fresh ingredients in an entertaining and upbeat atmosphere. Darryl Reginelli and Bruce Erhardt are now expanding their locally beloved restaurant into Texas with a soft opening of the new Reginelli’s on Kingsride Lane in Houston Monday, February 18. This will be the tenth Reginelli’s to open, following the second Baton Rouge restaurant opening in 2012.
“Bruce and I are very proud of our Reginelli’s team,” says Darryl Reginelli of the move into Houston. “We have a serious dedication to fresh ingredients and to running restaurants that are professional but maintain warmth and a flair for fun.”
The Houston Reginelli’s will stick to its New Orleans roots with cool, modern décor and the same great recipes for pizza, salad, sandwiches and pasta loved by customers in New Orleans and Baton Rouge. The Reginelli’s team prioritizes keeping the same feeling and passion for food alive with each new restaurant’s opening.
The Houston expansion comes partly as a result of a 2012 partnership between Reginelli’s and partners and restaurant experts of the Commander’s Family of Restaurants Ti Adelaide Martin, Alex Brennan-Martin, Brad Brennan, Arlene Nesser, and Joe Henican. Darryl and Bruce have been committed to finding the right group to partner with as they expand beyond the New Orleans area. “We think it is a perfect match with Ti and Alex’s group’s long heralded focus on quality and hospitality,” says Darryl.
“We have admired the Reginelli’s restaurants from afar for a long time,” says Ti Martin. “Looking closer, our respect has only grown. While our experiences may come from different ends of the dining spectrum, the company cultures – striving to be the very best in your category by developing strong leadership teams and never yielding on our standards – are cut from the same cloth.”
Patrons of Reginelli’s in Houston can look forward to warm, yet professional service, great-tasting pizza with quality ingredients and New Orleans – style fun. Artwork will feature vintage Italian scooters and the menu will include all Reginelli’s favorite items from the “Uptowner” focaccia sandwich to the Saltimbocca hand-tossed pizza, this is classic Reginelli’s.
Reginelli’s was recently ranked among “America’s 35 Best Pizzas” in The Daily Meal, and was named “Independent Pizzeria of the Year” out of more than 44,000 pizza companies by Pizza Today in 2007.
For more information contact Joanna Capraro 504-875-5205, Joanna@reginellis.com
ANN ARBOR, Mich., Feb. 7, 2013 – Has Domino's Pizza gone crazy? Yes, according to Scott Boyle, Domino’s Pizza franchise owner and star of the company’s latest commercial, promoting a campaign that will extend the fan-favorite Domino’s carryout special an extra day, now available for customers from Monday through Thursday.
Domino’s had been offering the value-aggressive large, three-topping pizza for $7.99 on Monday – Wednesday, and will now tack on an extra day for customers to enjoy a great pizza at a great price. Patrick Doyle, Domino’s Pizza chief executive officer and co-star of the campaign, explains why – prior to giving Boyle a hand by helping with the carryout rush at a Domino’s store.
“We continue to focus on giving people what they want and, in this case, taking a great deal and making it even better,” said Doyle. “While Scott and I light-heartedly argue during the ad, we certainly agree on the fact that customers deserve a lot of pizza at a terrific value – and that is what the carryout special is all about.”
Now making up roughly one-third of orders in the U.S., carryout has become a bigger part of what customers are looking for – and has helped Domino’s continue striving to make its stores a welcoming destination.
“All jokes with Patrick aside, the great thing about the carryout special is that it brings people into our stores, to see our terrific team members at work doing what they do best,” said Boyle. “The new store design that Domino’s has launched will only help people feel more welcome, and have a bit more fun, when they visit our locations, see our kitchens and take advantage of this great deal.”
About Domino's Pizza
Founded in 1960, operated a network of 10,040 franchised and Company-owned stores in the U.S. and over 70 international markets. During the third quarter, Domino's had global retail sales of nearly $1.7 billion: nearly $800 million domestically and over $862 million internationally. Domino's had global retail sales of over $6.9 billion in 2011. In October 2012, Domino's debuted its Handmade Pan Pizza, touting the product's fresh, never-frozen dough and establishing itself as a player in the Pan Pizza market. In September 2012, Domino's opened its 10,000(th) store, becoming one of only eight restaurant chains in the world to reach that milestone. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino's was ranked #1 in Forbes Magazine's "Top 20 Franchises for the Money" list.
DENVER, CO (February 7, 2013) – Old Chicago is rolling out its Tavern Thin Crust pizza, made with all-natural dough, a sweeter house made tomato sauce and a blend of mozzarella, Asiago and provolone cheeses, nationwide.
Currently, pizza accounts for half of Old Chicago’s food sales, with the bulk of those sales coming from its Chicago-Style Thick Crust. The new Tavern Thin Crust pizza, served in shareable square-cut pieces, provides an opportunity to increase the restaurant’s pizza sales by targeting new occasions – social gatherings like Happy Hour and group outings, and a new customer base that may prefer a more thin and crispy offering.
“Perfect for a gather around experience, we designed the pizza so the customer can hold a slice in one hand and a beverage in the other.” said Mike Thom, Director of Culinary Research & Development for Old Chicago Restaurants. “We’re so excited about the taste of this pizza with its thin and crispy crust, that we’re billing it as our best pizza ever.”
Old Chicago has spent the last year testing the Tavern Thin Crust in sensory panels across the country receiving overwhelmingly positive feedback. It will support the Tavern Thin Crust roll out with FSIs, direct mail and online and TV ad buys in select markets. The pizza offering is part of a larger brand refresh that will take place throughout 2013.
Old Chicago is a traditional, casual dining restaurant specializing in Chicago-style, made-from-scratch pizzas, pastas, calzones and salads. With more than three decades of success, Old Chicago has 96 restaurants operating in 22 states. For more information, visit www.oldchicago.com.
Orange City, Iowa – Since their debut as limited time offer items in 2011, the Sweet Chili Pizza and Cran-Tastic Salad instantly captured the hearts and palates of Pizza Ranch guests. When the promotion was done, guests were left wanting more and these menu items have not resurfaced on the menu until now.
Starting February 4, 2013, Pizza Ranch will be bringing back these two fan favorites for a limited time only.
“Our guests are at the heart of everything we do, which is why we are so excited to bring back our Sweet Chili Pizza and Cran-Tastic Salad,” said Nancy Jordahl, culinary research and development director for Pizza Ranch. “We’ve received so many requests for us to put this pizza and salad back on our menu – we just couldn’t let our guests’ taste buds wait any longer.”
The fan favorites include tasty and bold ingredients such:
Sweet Chili Pizza: Made with roasted chicken, onions, green pepper, pineapple, sweet chili sauce and cheese.
Cran-Tastic Salad: Contains dried cranberries, candied pecans, chopped lettuce, feta cheese, red onion slices and raspberry walnut vinaigrette.
The menu items are available at all of Pizza Ranch’s 175 locations. For more information, please visit www.pizzaranch.com.
About Pizza Ranch
Pizza Ranch’s vision is “To glorify God by positively impacting the world we live in”. Founded in Hull, Iowa, in 1981 by Adrie Groeneweg, Pizza Ranch is a prominent regional restaurant chain that offers a wide selection of pizza, salad, chicken with hot mashed potatoes and gravy, vegetables, potato wedges and desserts in a unique buffet-style environment. The brand’s great tasting food is also available through carry-out and delivery service. Currently, the company boasts more than 170 locations throughout 11 states in the Midwest and is executing an aggressive growth plan to expand its presence in key U.S. markets. In 2013, Pizza Ranch was included in Entrepreneur magazine’s “Franchise 500” list. For more information about Pizza Ranch and available franchise opportunities, visit www.pizzaranchfranchise.com.
SEATTLE, Feb. 7, 2013 /PRNewswire/ -- Domino's Pizza is looking to hire 800 employees across 74 stores in the Seattle area. All of the new positions offered are for delivery drivers, assistant managers and general managers.
"We are dedicated to this area and are excited about the opportunity to offer additional jobs within the community, and to grow in Seattle," said Greg Keller, Seattle Domino's Pizza franchise owner. "The growth of the community and success of Domino's allows us to build on our franchise, so we can continue to do what we do best - make great pizzas and deliver them with exceptional service."
Domino's has been given a full-market face-lift over the last year, reimaging and rebuilding stores that feature a brand new store design. Highlights of the design include a comfortable lobby, open-area viewing of the food preparation process and the ability to track carryout orders electronically on a lobby screen. The stores also feature chalkboards to allow customers to express their creativity or to leave feedback for the store team members.
The 11 independent business owners, true entrepreneurs within the Domino's system, will be offering positions in all facets of their business, from delivery drivers - including bike delivery for two stores in downtown Seattle - to order takers and pizza makers.
"Bike delivery is a new addition to the Domino's business in Seattle, and we are happy to offer the many cyclists in the area an opportunity to work and earn money while they work out," said Keller. "And because Domino's has previously only offered bike delivery in New York City and Houston, this is an even more exciting and unique time for Domino's in Seattle."
Those interested in cashing in on an opportunity with Domino's can go to careers.dominos.com to find information about their local store and its opportunities.
About Domino's Pizza
Founded in 1960, operated a network of 10,040 franchised and Company-owned stores in the U.S. and over 70 international markets. During the third quarter, Domino's had global retail sales of nearly $1.7 billion: nearly $800 million domestically and over $862 million internationally. Domino's had global retail sales of over $6.9 billion in 2011. In October 2012, Domino's debuted its Handmade Pan Pizza, touting the product's fresh, never-frozen dough and establishing itself as a player in the Pan Pizza market. In September 2012, Domino's opened its 10,000(th) store, becoming one of only eight restaurant chains in the world to reach that milestone. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino's was ranked #1 in Forbes Magazine's "Top 20 Franchises for the Money" list.
(Washington, D.C.) The restaurant industry added jobs at double the rate of the overall economy in 2012, and the National Restaurant Association <http://www.restaurant.org/> (NRA) expects this trend to continue in 2013. Eating and drinking places added jobs at a robust 3.4 percent rate last year, the strongest increase in 17 years, according to NRA’s analysis of new figures from the Bureau of Labor Statistics <http://bls.gov/> (BLS). The restaurant industry is the third-largest private-sector job creator since the employment recovery began in March 2010.
The solid restaurant industry job growth in 2012 represented the 13th consecutive year in which restaurant job growth outpaced the overall economy. Overall, restaurant employment currently stands 441,000 jobs above its high-point before the recession, while the overall economy is still down 3.2 million jobs from the pre-recession peak.
“The sizable disparity in 2012 job growth marked the continuation of a long-term trend,” said Bruce Grindy, chief economist for the National Restaurant Association. “In fact, during the last 13 years, the number of eating-and-drinking-place jobs jumped 25 percent, while total U.S. employment rose by only 4 percent.”
The NRA expects restaurants to add jobs at a 2.7 percent rate in 2013, a full percentage-point above the projected 1.7 percent gain in total employment. Employment gains will continue to be driven by growth in the number of locations, as well as existing restaurants staffing up to meet an improving business environment.
“The projected 2013 gain will represent the 14th consecutive year in which restaurant industry job growth outpaces the overall economy, and the third consecutive year in which the industry registered job growth in excess of 2.5 percent,” Grindy added. “In comparison, the overall economy hasn’t posted job growth above 2.5 percent since 1998.”
With the release of the February 1 jobs report, BLS included revisions that gave a clearer picture of employment trends during and after the recession. Restaurant employment fell 3.9 percent during the recession, while the overall economy lost 6.3 percent of its employment base.
“The restaurant industry was certainly not immune from the effects of the Great Recession, with job losses in 2009 and 2010 representing just the second and third years on record that the industry cut staffing levels,” said Grindy. “However, the restaurant industry bounced back quickly after the recession, with January’s employment level up 8.8 percent from the bottom of the cycle. In comparison, total U.S. employment is only up 4.3 percent from the recession trough.”
Job growth within the restaurant industry was broad-based on 2012, with several of the major segments registering strong gains. Snack and nonalcoholic beverage bars – including coffee, donut and ice cream shops – set the pace with a robust 4.9 percent employment gain. Foodservice contactors (4.8 percent), quickservice restaurants (4.1 percent) and fullservice restaurants (3.0 percent) also added jobs at rates well above the overall economy in 2012.
Eating and drinking places (restaurants and bars) are the primary component of the restaurant industry, and account for roughly three-fourths of the total restaurant and foodservice workforce. The restaurant and foodservice industry remains the nation’s second largest private-sector employer with its workforce of 13.1 million.
NASHVILLE, Tenn., (January 30, 2013) – Hunt Brothers Pizza will be the primary sponsor for four races with Richard Childress Racing’s new 2013 Chevrolet Camaro NASCAR Nationwide Racecar. Kevin Harvick will drive No. 33 at the Texas Motor Speedway on April 13, 2013.
"We are eager for the 2013 NASCAR season and to showcase the Hunt Brothers Pizza paint job on the new Chevrolet Camaro," said Keith Solsvig, vice president of marketing for Hunt Brothers Pizza. "We want to continue our winning tradition with Kevin Harvick and welcome Ty Dillon to our race team."
Hunt Brothers Pizza will be a primary sponsor for four Nationwide races, including three races for Kevin Harvick and the No. 33 Chevrolet Camaro and Ty Dillon and the No. 51 Chevrolet Camaro. Throughout the 2013 NASCAR season, the company will also be an associate sponsor for Richard Childress Racing’s Nationwide Series No. 33, No. 2 and No. 51 Chevrolet teams as well as drivers Ty Dillon, Austin Dillon, Brendan Gaughan, and Kevin Harvick. Hunt Brothers Pizza will continue its partnership with Harvick and RCR’s No. 29 NASCAR Sprint Cup Series team as a season-long associate sponsor. The four sponsored races include:
April 12 - Ft. Worth, Texas
May 25 - Charlotte, North Carolina
July 5 - Daytona, Florida
July 27 - Indianapolis, Indiana
"Keith (Solsvig) and his group at Hunt Brothers® Pizza have done a great job with their program and they have a lot of fun doing it," said Richard Childress, president and CEO of Richard Childress Racing. "Hunt Brothers Pizza is family owned, which fits in very well with the approach we have at RCR. All of us are proud of the partnership we’ve created and look forward to continued success in 2013 and years to come."
For more information about Hunt Brothers Pizza or to locate a store near you, visit huntbrotherspizza.com. Follow Hunt Brothers Pizza Racing on Twitter @hbpRacing for news and contest information.
IMAGES available upon request.
About Hunt Brothers Pizza
With more than 6,800 locations in 28 states, Hunt Brothers® Pizza is the nation’s largest brand of made-to-order pizza in the convenience store industry. Perfect for today’s on-the-go lifestyle, Hunt Brothers Pizza offers original and thin crust pizzas with All Toppings No Extra Charge®, breakfast pizzas, plus Hunt Brothers® Wings and WingBites®. Headquartered in Nashville, Tenn., Hunt Brothers Pizza is family owned and operated with 50 years of experience in offering all of the food products, marketing programs, equipment and training for convenience stores to operate their own turnkey pizza program.
For more information, visit huntbrotherspizza.com.
About Richard Childress Racing
Richard Childress Racing (http://www.rcrracing.com) has earned more than 200 victories and 14 championships, including six in the NASCAR Sprint Cup Series with the legendary Dale Earnhardt. RCR was the first organization to win championships in the Sprint Cup Series, Nationwide Series and Camping World Truck Series. Its current Sprint Cup Series lineup includes Paul Menard (No. 27 Menards Chevrolet), Kevin Harvick (No. 29 Budweiser/Rheem/Jimmy John’s Chevrolet) and Jeff Burton (No. 31 Caterpillar/Wheaties/BB&T Chevrolet). Its Nationwide Series program includes Elliott Sadler (No. 2 OneMain Financial Chevrolet), 2011 Camping World Truck Series champion Austin Dillon (No. 3 AdvoCare/American Ethanol/Bass Pro Shops Chevrolet) and Harvick/Menard/Brendan Gaughan/Max Papis/Ty Dillon (No. 33 South Point Hotel & Casino/Menards/Hunt Brothers Pizza/Armour Brands/Fast Fixin’/Chevrolet). Harvick/Tim George Jr./Gaughan (No. 2 Applebee’s/South Point Hotel & Casino/Kroger/Tide Chevrolet), Joey Coulter (No. 22 RCR/Armour Brands/Husky Liners/OneMain Financial Chevrolet) and 2011 ARCA Racing Series presented by Menards champion Ty Dillon (No. 3 Bass Pro Shops Chevrolet) compete in the 2012 Camping World Truck Series season.
DALLAS, Feb. 4, 2013 /PRNewswire/ -- As America tuned in to the biggest sporting event of the year yesterday, pizza lovers watched, and listened, extra closely for the most famous word in the worlds of football and pizza: "Hut."
Last week, Pizza Hut announced that after "Hut" was heard on the gridiron during the Big Game in the Big Easy, they would conduct a massive giveaway of their next big pizza innovation. The drama ended early as TV viewers clearly heard the famous "Hut" during the second set of downs, unleashing a massive consumer event by providing free product at participating Pizza Hut restaurants nationwide. From 4-7 p.m. local time on Tuesday, Feb. 5, customers can get a free taste of the latest and greatest from Pizza Hut: Big Pizza Sliders. The giveaway is for carryout or dine-in only.
"The 'Hut' call came early and was loud and clear during the Big Game, and now we're ready to come through on our promise and activate one of the largest product giveaways in Pizza Hut history," said Kurt Kane, CMO, Pizza Hut. "America now has a chance to get a free taste of our new Big Pizza Sliders and on Tuesday we look forward to providing yet another Make It Great moment for our fans."
Big Pizza Sliders
Made with signature Pizza Hut Pan Pizza dough, these mega mini pizzas come nine to a box for $10 or three for $5 and are all about customization. Customers can choose up to three different recipe combos with up to three toppings each. That means you get what you want and what everyone else wants all at the same time. There's officially no more "fight" in pizza night. Pepperoni and cheese Big Pizza Sliders will be sampled on Tuesday.
Big Pizza Sliders were introduced to America yesterday during the CBS pre-game show just minutes before kickoff. Starting today, customers can get theirs at Pizza Hut restaurants nationwide and online at PizzaHut.com.
For the launch of Big Pizza Sliders, Pizza Hut is adding to the innovation by teaming up with Dr Pepper and Virgin Gaming to amplify the entertainment value that will make it great. Consumers who purchase any soft drink in-store or online receive a gaming piece directing them to logon at virgingaming.com/pizzahut for the chance to redeem multiple prizes and be automatically entered for a chance to win the ultimate gaming experience with a trip to E3 this spring.
About Pizza Hut
Pizza Hut, a subsidiary of Yum! Brands, Inc. (NYSE: YUM), delivers more pizza, pasta and wings than any other restaurant in the world. The only pizza company to be named a top ten franchise in 2013 by Entrepreneur Magazine, Pizza Hut began 55 years ago in Wichita, Kansas, and today operates more than 10,000 restaurants in more than 90 countries. Pizza Hut also operates nearly 4,000 Wingstreet restaurants. To order online from Pizza Hut, visit PizzaHut.com.
Kansas City, Mo. (Jan. 31, 2012) SPIN! Neapolitan Pizza has been named a Breakout Brand by Nation’s Restaurant News (NRN) magazine. SPIN! is featured in “The NRN 50: Breakout Brands” issue released this week, which profiles “some of today’s hottest emerging concepts – ones making their marks with their innovative experiences and cutting-edge cuisines” writes editor Robin Lee Allen.
“NRN’s nationwide network of editors scouted their regions looking for unique up-and-coming brands to include. The criteria to qualify as a ‘Breakout Brand’ were both concrete and intuitive. Brands had to range in size from a couple of units to 75, have an interesting point of differentiation and have demonstrable expansion plans. Less easy to quantify but equally important, they had to be generating excitement among consumers, operator peers and potential investors,” notes Allen.
Since its founding in 2005, SPIN!® has grown to five Greater Kansas City locations with a sixth under construction. In addition, the first of 37 Southern California locations under development by the company’s initial franchisee will open soon.
This is the second national concept created by SPIN! co-owners Gail and Richard Lozoff and Edwin Brownell, who are experienced in large multi-unit expansion, franchising, and operations.
“We are thrilled to have been selected as a Breakout Brand by such a respected restaurant industry trade publication,” says Gail Lozoff. “It is a tremendous honor to be included on this list and we are grateful to our team members and guests who have helped us achieve this.”
Known for its exceptional, artisan food made from fresh ingredients without the gourmet price and its eclectic, affordable premium wines, SPIN! has earned a raft of local and national awards for its food and atmosphere.
SPIN! has been named one of the “Rest of the 101 Best Restaurants” in the nation by top foodie website TheDailyMeal.com. Its Margherita Pizza was crowned one of the nation’s best dishes of the year by a national restaurant magazine. In addition to being awarded “best pizza” honors by many Greater Kansas City publications, its architecture won Best of Show at the Mid America Design Awards.
SPIN!’s menu is created in collaboration with James Beard Award-winning chef Michael Smith. SPIN! serves a variety of hand-spun traditional thin-and-bubbly crust, rustic whole wheat, and gluten-free stone fired pizzas, as well as an array of appetizers, soups, salads, signature Panini and Italian deli sandwiches, and gelato ice creams. All of SPIN!’s soups, salad dressings, pizza toppings and ingredients are prepared daily from fresh produce and meats.
SPIN!’s pizza dough is made fresh every day using several types of flour including one specially imported from Italy. All the toppings – such as mushrooms, caramelized onions, tomatoes, artichokes, even chicken sausage and pancetta (Italian bacon) – are roasted each morning in a stone hearth oven. A variety of cheeses are hand grated. The menu features both traditional Pizza Rossa (red pizzas with crushed roma tomato base) and Pizza Bianca (white pizzas with roasted olive oil glaze).
SPIN! serves a variety of affordable premium wines priced well below traditional restaurant prices.
SPIN! also is known for its unique community outreach programs including free weekly guided bike rides with post-ride dining discounts during the summer.
About SPIN! Neapolitan Pizza
Award-winning SPIN! Neapolitan Pizza is known for its exceptional, artisan food made from fresh ingredients without the gourmet price and its eclectic, affordable premium wines. SPIN! has been named best pizza by every major Greater Kansas City publication, one of the “Rest of the 101 Best Restaurants” in the nation by top foodie website TheDailyMeal.com, its Margherita Pizza was crowned one of the nation’s best dishes of the year by Restaurant Business magazine, and its architecture won Best of Show at the Mid America Design Awards. SPIN!’s menu is created in collaboration with James Beard Award-winning chef Michael Smith. Founded in 2005, SPIN! has five locations with one more under construction in the Greater Kansas City area and has announced its first franchise will be located in Southern California. This is the second national concept created by SPIN! co-owners Gail and Richard Lozoff and Edwin Brownell, who are experienced in large multi-unit expansion, franchising, and operations. www.spinpizza.com.
LOS ANGELES, Jan. 30, 2013 /PRNewswire/ -- This Valentine's Day, zpizza, the first chef-inspired pizza chain that has appealed to foodies for more than 25 years, will offer pizza lovers heart-shaped pizzas in honor of the national holiday for loved ones. zpizza's fresh and eclectic pizza selections, including popular picks such as cheese and pepperoni as well as Creation Pizzas--Napoli, ZBQ, Tuscan, Provence and Berkeley Vegan--will be hand-crafted into heart shapes using 100 percent organic wheat flour and then fire-baked until uniquely crisp. zpizza's heart-shaped creations will be available for dine in, carry-out and delivery in 14" Large or 18" Xtra Large. For deals, news and a location near you, check out zpizza on Facebook (facebook.com/zpizza) and Twitter (@zpizza) and www.zpizza.com.
"Valentine's Day is a special day for pizza lovers and one of our most popular days of the year," explained zpizza Founder Sid Fanarof, adding that zpizza offers a plethora of specialty pizzas that tantalize taste buds with a world of flavors.
zpizza takes a unique approach to the crowded pizza segment by appealing to traditional pizza lovers, health-conscious consumers and gourmet palates alike. zpizza's menu offers 22 tasty signature style pizzas as well as giving diners the option of creating their own pizza from a selection of premium ingredients--including 100 percent certified-organic tomato sauce, gluten-free or wheat crust, rBST-free mozzarella and other creative toppings.
zpizza has all the traditional classics plus popular handcrafted Creation Pizzas including the Napoli--made with roasted garlic, mozzarella, fresh tomatoes and basil, and parmesan; Provence--organic tomato sauce, homemade roasted garlic sauce, mozzarella, artichoke hearts, capers, tomatoes and fresh basil; Tuscan--roasted garlic sauce, mozzarella, cremini, shitake and button mushrooms, caramelized onions, feta, truffle oil and thyme; Berkeley Vegan--marinara sauce, vegan cheese, veggie burger crumbles, zucchini, tomatoes, mushrooms, red onions and bell peppers; ZBQ--barbeque sauce, mozzarella, all-natural chicken, roasted peppers, red onions, rounds of tomatoes, cilantro and sweet corn.
zpizza also has a full catering menu for business lunches, parties, events and any catering needs. For deals and news, check out zpizza on Facebook (facebook.com/zpizza) and Twitter (@zpizza) and join ztribe for email offers at http://www.zpizza.com/ztribe.
About zpizza
Featured on "Good Morning America" as a healthy dining option and rated by Parents magazine as one of the "Top 10 Best Fast-Casual Family Restaurants," zpizza takes a unique approach by appealing to traditional pizza lovers, health-conscious consumers and gourmet palates alike. Artisan pizzas, rusticas, pastas, calzones, sandwiches and salads are made with all-natural and organic ingredients with gluten-free, vegetarian and vegan options, combining select ingredients using award-winning part-skim mozzarella from Wisconsin, certified-organic tomato sauce, all-natural pepperoni, additive-free sausage, and fresh produce. Dough is made from 100% organic wheat flour prepared fresh every day, hand-thrown and fire-baked until uniquely crisp. zpizza has 100 locations worldwide. For more information, please visit http://www.zpizza.com.
DURHAM. N.C. (January 29, 2013) - Fear not, fans of The Loop Pizza Grill <http://r20.rs6.net/tn.jsp?e=001nvplQvN5nItAMn00t47fEfLoVMUADHMCyr-hXkKQL8YuRgdVkA3TIgGmSJcpqjk22W1ELMncMMlwh2bGxwUbdVpelo4Xb5AKtHSeHDMuGbGyzJjEK_JzgZl24foNZuka> on the Duke campus - this favorite of students, staff and faculty is getting a new home on the West Campus while the West Union Building meets the wrecking ball. The Loop, a favorite on campus dating back to its 1999 opening, was chosen over several other restaurants vying for the space in the Bryan Center. Construction of the new Loop is expected to begin in May, with a planned opening in August. Not only will The Loop have a new location, but it will also have a fresh, new look. The Duke campus Loop will have a design similar to a new Loop prototype restaurant that recently opened in Jacksonville, Fla. "The new look will have more of a funky, burger brasserie feel," said Mike Slomianyj, owner/partner for The Loop at Duke. "It will be a hip, comfortable space that's not just for dining, but also for meeting, having coffee or grabbing a beer, and just hanging out. We know students will really relate to this and we expect The Loop to be the new 'gathering place' on campus." The new Loop design will feature three levels and incorporate warehouse-style windows, unique millwork, artwork from local students/artists and a new seating layout with additional booths, couches and community tables that can accommodate several people. Guests will find a very comfortable atmosphere that's perfect for watching a sporting event on one of several large televisions, or a campus event being held in the bar area. Wi-Fi will be available for those who choose to mix studies with pleasure. The new location will have almost twice the amount of dining space that the current Loop has and will include a full bar. Adjacent to the bar will be a covered outdoor patio. "This will quickly become a natural hang out for students and faculty alike." said Dennis Lane, General Manager and Owner.
"We are honored to have been selected and look forward to continuing our role as one of the favorite dining establishments on campus. A significant part of our focus is on tailoring the new restaurant to meet the needs of students," said Slomianyj. "One of the things included in the plan is to expand our catering program. There are so many opportunities, on and off campus, for catering and group events. We currently have a catering program in place, but limited space has held us back from reaching our full potential." The Loop will add more "grab 'n go" items that will appeal to students on the run. There will be a separate pickup window for those who want to call in orders to go. Guests will also find a few new menu items, including pasta, pizza by the slice and some dishes that will appeal to fans of the Armadillo Grill, such as southwestern pizza and an avocado salad. Students will be able to pay for their meals with food service dollars. "We're very fortunate to have been chosen for this spot in the Bryan Center and we are looking forward to this new challenge," said Slomianyj. "Our goal is to make The Loop the most popular place to eat on campus." For more information, visit The Loop Pizza Grill at www.looppizzagrill.com. <http://r20.rs6.net/tn.jsp?e=001nvplQvN5nItAMn00t47fEfLoVMUADHMCyr-hXkKQL8YuRgdVkA3TIgGmSJcpqjk22W1ELMncMMlwh2bGxwUbdVpelo4Xb5AKtHSeHDMuGbGyzJjEK_JzgZl24foNZuka>
About The Loop (http://www.looppizzagrill.com/) <http://r20.rs6.net/tn.jsp?e=001nvplQvN5nItAMn00t47fEfLoVMUADHMCyr-hXkKQL8YuRgdVkA3TIgGmSJcpqjk22W1ELMncMMlwh2bGxwUbdVpelo4Xb5AKtHSeHDMuGbGyzJjEK_JzgZl24foNZuka> The Loop Pizza Grill is a neighborhood fast-casual restaurant that offers the quality and atmosphere of a full-service dining establishment. As a pioneer of the fast-casual segment for over 30 years, The Loop Pizza Grill was one of the first restaurants to offer a variety of made-to-order fresh foods in an upscale environment. The Loop serves a variety of signature pizzas, burgers, salads, sandwiches and hand-dipped milkshakes. Based in Jacksonville, Fla., The Loop Pizza Grill was founded by Mike and Terry Schneider in 1981 as a 60-seat restaurant. Today there are 13 locations in two states. For more information, visit http://www.looppizzagrill.com/ <http://r20.rs6.net/tn.jsp?e=001nvplQvN5nItAMn00t47fEfLoVMUADHMCyr-hXkKQL8YuRgdVkA3TIgGmSJcpqjk22W1ELMncMMlwh2bGxwUbdVpelo4Xb5AKtHSeHDMuGbGyzJjEK_JzgZl24foNZuka> . Media Contact: Cathy Manzon Director of Marketing cmanzon@looppizzagrill.com cell: 904-651-1288 Great Food Is Created By Great People! For franchise information visit www.looppizzagrill.com <http://r20.rs6.net/tn.jsp?e=001nvplQvN5nItAMn00t47fEfLoVMUADHMCyr-hXkKQL8YuRgdVkA3TIgGmSJcpqjk22W1ELMncMMlwh2bGxwUbdVpelo4Xb5AKtHSeHDMuGbGyzJjEK_JzgZl24foNZuka>
INDIANAPOLIS, Jan. 18, 2013 /PRNewswire/ -- Noble Roman's, Inc., the Indianapolis based franchisor of Noble Roman's Pizza and Tuscano's Italian Style Subs, today announced further expansion of its popular take-n-bake (TNB) concept.
On January 14, 2013, a third Noble Roman's stand-alone take-n-bake franchise unit opened in the northwest section of the greater Indianapolis metro area. This stand-alone take-n-bake (TNB) franchise, dubbed “Noble Roman's Take-n-Bake P'za” leverages the popular Noble Roman brand, reputation for taste and quality, and the rapidly growing trend supporting the take-n-bake concept. The newest unit is located in Indianapolis on 96th Street at Michigan Road in the Pyramid North Shoppes.
In addition, the Company has signed additional new franchise agreements, bringing the total number of TNB units open or in development to nine. Six units are currently under development or construction, expected to open during the first half of 2013.
“Consumers continue to gravitate toward take-n-bake pizza, due to the convenience, value, and taste, and the accelerating growth of our franchise concept is evidence of this powerful trend,” commented Paul Mobley, Chairman and CEO, Noble Roman's Inc. “We continue to grow our pipeline of franchised units, now with nine units open or scheduled to be open by mid-year. Additional units should add to this total, as this concept is further proven. The fact that our first unit turned a profit in the first month of operation validates the concept and reinforces the opportunity. The expansion of this stand-alone take-n-bake concept represents an additional component to our growth strategy, and I am pleased with the progress we are making with this initiative. Take-n-bake remains the fastest growing segment of the pizza industry and this concept leverages our previous success and brand reputation.”
The Noble Roman's Take-n-Bake concept features the chain's popular traditional hand-tossed style pizza, Deep-Dish Sicilian pizza, the SuperThin pizza, and Noble Roman's famous breadsticks with spicy cheese sauce, all in a convenient cook-at-home format. Additional menu items will include such items as fresh salads, cookie dough, cinnamon rounds, bake-able pasta, cheesy sticks and more. The take-n-bake pizza design grew out of the rising popularity of take-n-bake generally and the Company’s success in licensing more than 1,350 groceries nationwide to carry Noble Roman’s take-n-bake pizza, and the company’s existing reputation for fun, great tasting pizza. The Noble Roman’s stand-alone take-n-bake unit requires only 900 square feet with a minimal amount of equipment and build-out relative to a regular quick-service restaurant, resulting in a much lower investment cost. Additionally, the Company anticipates that the take-n-bake unit will require much less labor and other operating costs, such as utilities, making it simpler and more affordable to operate, contributing to a compelling franchise opportunity for potential franchisees.
As previously announced, the company has signed agreements thus far for nine stand-alone take-n-bake units all to be located in central Indiana. The first seven franchises were all sold to existing Noble Roman's franchisees. Two of the existing franchisees signed agreements for three units each and one existing franchisee signed for a single unit. The eighth and ninth agreements were signed with separate franchisees for locations in north central Indiana.
About Noble Roman’s
Noble Roman’s, Inc. sells and services franchises and licenses for non-traditional foodservice operations under the trade names "Noble Roman's Pizza," "Noble Roman's Take-n-Bake," and “Tuscano’s Italian Style Subs.” The Company has awarded franchise and/or license agreements in 49 states plus Washington, D.C., Puerto Rico, the Bahamas, Italy and Canada. The Company has recently developed a stand-alone take-n-bake pizza prototype, with the first unit opened on October 29, 2012, the second unit opened on December 3, 2012 and six additional franchises under development
DALLAS– Boston’s Restaurant & Sports Bar (Boston’s) will host its 15th annual Boston’s Cares fundraising campaign from February 4-17, 2013 to raise money for St. Jude Children’s Research Hospital. During this time, Boston’s locations across the United States will collect proceeds from one specialty menu item, heart-shaped pizzas and paper hearts to support groundbreaking research and treatment of children with cancer and other deadly diseases.
Since 1999, the Boston’s Cares initiative has raised more than $600,000 in support of charities across the United States. In addition to the national charity, several Boston’s locations have selected local charities to support during the campaign.
“Charitable contributions to organizations such as St. Jude are very important to the Boston’s family,” said Mike Best, chief operating officer of Boston’s Restaurant & Sports Bar. “We are committed to helping in any way we can. Last year we were able to raise close to $60,000 and we hope to top that number this year.”
With all 40 locations participating in this year’s fundraiser, Boston’s will offer a special dessert menu option, Red Velvet Cheesecake, along with paper hearts available for purchase throughout the duration of the campaign, with 100 percent of the proceeds benefitting St. Jude Children’s Research Hospital. In addition, the restaurant will offer the following for a limited time:
• Feb. 11-17: Pizza Week –– $1 from the sale of every pizza and flatbread will be donated to the charity of choice.
• Feb. 13-15: Heart-Shaped Pizzas –– All pizzas will be transformed into heart-shaped creations in honor of Valentine’s Day.
Local charities that will also be benefiting from the Boston’s Cares 2013 fundraiser include: Armed Services YMCA of Alaska; Boys & Girls Club of the Metroplex; Cardiovascular Research Community Healthcare System; Hooked on Hope, Inc.; Juvenile Diabetes Research Foundation; Mid-Ohio Food Bank; March of Dimes; Special Olympics Minnesota, Inc.; and The Saint Vincent Children’s Miracle Network Hospitals.
“We are truly grateful for the partnership with Boston’s Restaurant & Sports Bar,” said Jessie Miller, Liaison - Field Promotions for St. Jude Children’s Research Hospital. “On average, 7,800 active patients visit our hospital every year, and through programs like Boston’s Cares, we are able to provide the type of care each and every one of these patients deserves.”
Since opening its doors 50 years ago, St. Jude has made great discoveries in how to treat deadly childhood diseases like cancer, saving the lives of kids around the world. Families never pay St. Jude for treatment and St. Jude covers the cost of travel, lodging and food for each patient and a family member. During the past five years, 81 cents of every dollar received has supported the research and treatment at St. Jude.
About Boston’s Restaurant & Sports Bar
Headquartered in Dallas, Texas, Boston’s Restaurant & Sports Bar mirrors its sister company, Boston Pizza, the No. 1 casual dining brand in Canada. Introduced in the United States in 1998, Boston’s Restaurant & Sports Bar is franchised by Boston Pizza Restaurants, L.P. Boston’s offers a contemporary, sit-down family dining atmosphere with a separate sports bar customized with local team memorabilia. The result is a fun, high-energy setting for families and sports enthusiasts alike. While Boston’s specializes in gourmet pizza and pasta, its menu features nearly 100 items including salads, sandwiches, and a variety of sports bar favorites such as burgers, wings and ribs. With annual system wide sales approaching $1 billion, Boston Pizza and Boston’s have 390 outlets throughout the United States, Canada and Mexico. For more information on the Boston’s franchise opportunity, visit www.bostons.com/franchising/ or contact VOGELD@bostons.com.
St. Jude Children’s Research Hospital
Since opening 50 years ago, St. Jude Children’s Research Hospital has played a pivotal role in pushing overall U.S. pediatric cancer survival rates from 20 to 80 percent. Founded by the late entertainer Danny Thomas, St. Jude is the first and only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. St. Jude is also a leader in research and treatment of life-threatening blood disorders and infectious diseases in children. No family ever pays St. Jude for the care their child receives.
To learn more, visit www.stjude.org. Follow them on Twitter @StJudeResearch.
SHELTON, Wash., Jan. 16, 2013 /PRNewswire/ -- Domino's Pizzarecently awarded Jaron Garza with the esteemed title of Puget-Sound Area Manager of the Year during the company's regional awards ceremony in Seattle. This award qualifies Jaron Garza to compete for the prestigious title of U.S. Manager of the Year, which will be awarded at the company's Global Awards Ceremony later this year.
The Manager of the Year award recognizes exceptional store managers who live the company's mission and guiding principles. Garza has been a full-time Domino's Pizza manager for one year and currently runs a store in the town of Shelton, owned by franchisees Jeff and Gina Farmer, who have operated Domino's Pizza stores for 26 years.
"Jaron is an unbelievable store operator who has proven time and again an outstanding commitment to making his customers happy," said Tom Curtis, Domino's vice president of franchise operations - west region. "We are blessed to have such a positive leader who places so much value in his customers and team members. This is a great testimony to Jaron, his team and work ethic and I can't congratulate him enough."
Garza has worked in the Shelton store for the last six years. He started as a "door-hanger" distributing flyers, worked his way up to assistant manager, a job he had for three years. In May 2012, he became manager of the store.
Since his promotion he has increased sales and improved service metrics measured by the company. Garza's in-store efficiency resulted in 91.5 percent of delivery orders on their way to customers within 15 minutes of the time they place their order.
"Gina and I are extremely proud of this award that Jaron has received," said franchise owner Jeff Farmer. "There are some extremely talented managers that he competed with to receive this prestigious award."
About Domino's Pizza
Founded in 1960, Domino's Pizza operates a network of 10,040 franchised and Company-owned stores in the U.S. and over 70 international markets. During the third quarter, Domino's had global retail sales of nearly $1.7 billion: nearly $800 million domestically and over $862 million internationally. Domino's had global retail sales of over $6.9 billion in 2011. In October 2012, Domino's debuted its Handmade Pan Pizza, touting the product's fresh, never-frozen dough and establishing itself as a player in the Pan Pizza market. In September 2012, Domino's opened its 10,000(th) store, becoming one of only eight restaurant chains in the world to reach that milestone. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.
READING, PA-Sweet Street Desserts, leader in gourmet frozen desserts, will add new excitement to Pizza Expo this year. In the business of making the world a sweeter place, Sweet Street is known for exquisite, chef-preferred desserts, and is widely recognized as a premiere innovator throughout the industry. Many pizzeria operators are finding Sweet Street Desserts deliver a high-quality indulgence which their customers have been craving.
The Pizza segment is built on ingredient freshness, quality and convenience. Sweet Street Desserts offers a wide variety of classic, innovative and indulgent hand-crafted desserts that arrive frozen. The convenience of a thaw and serve gourmet dessert provides flexibility to sell by the slice or a whole dessert...after all, why should this pie be any different? Many pizzeria operators are realizing that gourmet desserts provide a unique opportunity to move a dining visit or take out from a last impression to a lasting impression, and encourage repeat visits.
The Sweet Street booth (#763) will be offering samples of their luscious products. Visitors will sample candy bar pies and brulée cheesecakes, as well as gluten-free Flourless Chocolate Cake and super-popular, Salted Caramel Vanilla Crunch Cake. Visitors can also try trendy, versatile small plate desserts such as Sweet & Salty Blondie Bites.
About Sweet Street Desserts
Sweet Street Desserts launched in 1979, when founder Sandy Solmon began baking out of a garage in Reading, Pennsylvania. Since then, the company has grown into the largest international purveyor of gourmet frozen desserts, offering more than 400 luscious varieties of delectable cakes, pies, brownies, cookies, dessert bars, cheesecakes and more. For more information, visit www.sweetstreet.com or http://www.facebook.com/sweetstreetdesserts
METAIRIE, LA – JANUARY 14 – Mellow Mushroom Pizza Bakers is proud to announce their newest opening in Metairie, Louisiana, on Monday, January 21, at 3131 Veterans Memorial Boulevard, Suite 20, in the Forum Shopping Center.
“Metairie is a fast growing community, and the location off of Veterans Memorial is a fantastic location for Mellow.” states Christopher Todd Moffatt. Moffatt, Leon L. Grigio, Jr. and William T. Maisano are thrilled to bring another Mellow Mushroom to the greater New Orleans area. The menu features a variety of handcrafted pizzas, hoagies, salads, calzones and appetizers, dishes that use only the highest quality ingredients. Options for vegetarians, vegans and kids are available, along with gluten free options.
This one-of-a-kind jazz and blues inspired Mellow Mushroom is rooted in the owners’ interest in the history and musical heritage of the Metairie area. All Mellow Mushrooms are known as places that provide an entertaining experience in a unique art-filled environment, and this location carries on that tradition in a jazzy style:
• An artwork centerpiece will consist of an impressive collage of uniquely formed musical instruments suspended from the ceiling.
• Original and imaginative murals of local musicians such as Fats Domino, The Neville Brothers, Dr. John and Tad Benoit to name a few are painted on 150 year old doors, paying tribute to the music history of the area.
• Pendant lights are used throughout the restaurant constructed from actual musical instruments which have been converted for functional use and double as aesthetic interest.
To complement the dining experience, there is a full service bar with a great variety of craft beers, wine and cocktail options. Adventurous guests can join the Mellow Mushroom Beer Club in order to taste their way through endless amounts of draft and bottle selections and receive exciting members-only rewards along the way. This lively
Mellow will feature trivia nights beginning in February, and college and pro sports are featured on 30+” large televisions spaced throughout the restaurant. Mellow Mushroom will operate 7 days a week Sunday-Thursday, 11 a.m. To midnight, and Friday and Saturday, 11 a.m. to 2 a.m. For more information on Mellow Mushroom Metairie, visit www.mellowmushroom.com/metairie and like us on Facebook at https://www.facebook.com/MellowMushroomMetairie.
About Mellow Mushroom Pizza Bakers
Mellow Mushroom Pizza Bakers was founded in 1974 in Atlanta, Georgia. This franchise, operated under Home-Grown Industries of Georgia, Inc., is headquartered in Atlanta, Georgia. For 39 years, Mellow Mushroom Pizza Bakers has been serving up fresh stone baked pizzas to-order in an eclectic, art-filled and family-friendly environment. Each Mellow is locally-owned and operated with a unique feel focused around great customer service and high quality food. For more information on Mellow Mushroom Pizza Bakers like us on Facebook at http://www.facebook.com/mellowmushroomHQ .
World Pizza Champion, Patt Miller will headline several performances in Punxsutawney over Groundhog weekend. Miller made his mark in Punxsutawney during Festival week in 2010.
During the 2013 Groundhog Day festivities, Miller and his colleagues will entertain crowds with their pizza acrobatic pizza throwing routine set to music. This routine incorporates tricks like across the shoulders, through the legs, two at a time and floor movements. Followed by a demonstration that brings audience members on stage to try and learn how to toss a pizza.
A highlight of their visit to Punxsutawney will be two special performances will occur at Gobbler’s Knob with Inner circle member Dave Gigliotti, Thunder Conductor. “I was very excited when I heard about the WPC coming to Punxsutawney to join us for the Groundhog Day Celebration. They are very entertaining are sure to put on a great show!” Katie Donald, Executive Director.
The World Pizza Champions have appeared on major networks across the globe. Miller himself has appeared on “America’s Got Talent”, at the World Pizza Games in Las Vegas “Jimmy Kimmel Live”, “Good Morning America,” “The Today Show” & Telemundo.
Miller has been competitive pizza tossing since 2005. Miller now owns three pizzerias in Columbus, Ohio. He got his start when he was 15 years old at Dewey's Pizza in Cincinnati where he first saw pizza-spinning. He was the youngest employee in the kitchen to toss, and soon became the best at Dewey's Pizza. Since 2005 he's competed in competitions around the world placing more than 10 times in different categories, including acrobatics, largest stretch , fastest pizza maker, and culinary.
Miller’s will feature pizzaiolos from his Columbus stores in his Punxsutawney shows. The group will be available for photo opportunities after the shows.
Official show times aat the Punxsutawney area Community Center are 9pm Friday February 1, 2013 and 9am February 2, 2013. Between shows they will be ‘tossing’ around town.
The World Pizza Champions was founded by Tony Gemignani, nine-time World pizza Champion. The Champions form an affiliation to promote their restaurants and skills and most importantly to ‘respect the craft.’ You can read about The World Pizza Champions at www.worldpizzachampions.com
West Palm Beach, FLORIDA/ January 14 – Mellow Mushroom Pizza Bakers will open in West Palm Beach, Florida, today, at 700 S. Rosemary Avenue, Suite 100, in the City Place Shopping and Entertainment Plaza.
Owners Mark and Karen Clark are eager to bring Mellow to one of the hottest destinations in Palm Beach Country and South Florida. “City Place in West Palm Beach provides all of the makings for a perfect Mellow Mushroom experience: from the imaginative architecture and artwork to the entertaining atmosphere for an unforgettable dining experience, Mellow Mushroom could not be in a better niche,” Karen says.
Mellow Mushroom features a creative menu with an assortment of pizzas, hoagies, salads, calzones, appetizers, vegetarian and vegan options, using only the freshest of ingredients. Gluten-free crust and a kids’ menu are also available.
Since each Mellow has a unique artistic approach, this location sought a fantastical, imaginative experience. Come on a psychedelic splash adventure created by artist Patch Whisky, as you explore this fun menagerie of friendly creatures. His colorful artwork weaves throughout the restaurant with new wonders to be discovered in every nook and cranny. The voyage kicks off with an underwater vehicle that is part yellow submarine and part Captain Nemo’s Nautilus and suggests portals to other worlds. And make sure you catch the playful dancing beans over the bar doing their dance at special moments throughout the day and night.
Be entertained by live music on select evenings, sporting events on several 50-inch televisions and a full service bar sure to not disappoint those with an experimental palate. Experience these unique beers and join the Mellow Mushroom Beer Club, while you tour among endless varieties of beer while receiving members only rewards along the way.
For more information on Mellow Mushroom Pizza Bakers, visit www.mellowmushroom.com/westpalmbeach or follow us on Facebook at https://www.facebook.com/MMWestPalmBeach#!/MMWestPalmBeach
About Mellow Mushroom Pizza Bakers
Mellow Mushroom Pizza Bakers (http://www.mellowmushroom.com) was founded in 1974 in Atlanta, Georgia. This franchise, operated under Home-Grown Industries of Georgia, Inc., is headquartered in Atlanta, Georgia. For 39 years, Mellow Mushroom Pizza Bakers has been serving up fresh stone baked pizzas to-order in an eclectic, art-filled and family-friendly environment. Each Mellow is locally-owned and operated with a unique feel focused around great customer service and high quality food. For more information on Mellow Mushroom Pizza Bakers like us on Facebook at http://www.facebook.com/mellowmushroomHQ.
ANN ARBOR, Mich., Jan. 14, 2013 /PRNewswire/ -- Thinking about trying something new for 2013? Domino's Pizza is asking customers to think outside the pizza box, and in return is offering to face its fears in a TV campaign beginning today.
Domino's is temporarily expanding the fan-favorite two medium, two-topping pizzas for $5.99 each value offer to include Penne Pastas in a dish, Stuffed Cheesy Breads, 8-piece chicken varieties and Oven Baked Sandwiches, encouraging customers to try something they haven't before - which isn't always an easy decision.
"Our customers have loved being able to enjoy their favorite two-topping pizzas for $5.99, and now they can try pastas, chicken, stuffed cheesy bread and sandwiches for the same value," said Russell Weiner, Domino's Pizza chief marketing officer. "It can be scary to try something new, so we're encouraging our customers to be a little bit more daring this new year, and in exchange we'll face fears of our own."
In a light-hearted TV campaign beginning today, a real Domino's employee offers to face his fear - heights. In exchange for customers going outside their comfort zone, the employee is thrown shrieking into the air in a sling-shot amusement park ride, showing how far Domino's is willing go to convince its customers to try something different.
"Over 80 percent of the items on our menu are new since 2008, so we're not just a pizza company anymore," Weiner continued. "We're making it so Domino's can deliver variety at a great price to our customers' next sports viewing party, or when the winter nights get too cold to go out with the family."
About Domino's Pizza
Founded in 1960, operates a network of 10,040 franchised and Company-owned stores in the U.S. and over 70 international markets. During the third quarter, Domino's had global retail sales of nearly $1.7 billion: nearly $800 million domestically and over $862 million internationally. Domino's had global retail sales of over $6.9 billion in 2011. In September 2012, Domino's opened its 10,000(th) store, becoming one of only eight restaurant chains in the world to reach that milestone. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.
LOS ANGELES, Jan. 14, 2013 /PRNewswire/ -- Starting today, Fresh Brothers rolls out a new pizza crust.
The skinny crust is just that. Skinny. A wafer-thin crust, piled with Fresh Brothers' toppings, for a whole new kind of taste.
"The skinny crust rocks. Half the dough, half the carbs, and totally delicious," said Adam Goldberg, Fresh Brothers Founder & CEO.
This skinny crust began as something the brothers would cook for themselves. "My brother Scott would roll out half the dough of a regular pizza crust, and we'd load it up with our favorite toppings, just for ourselves," says Adam. "Pretty soon, we got to thinking: people would love this as much as we do."
Of course, it wasn't quite that easy. "It took us a few months to get it just right. We take a lot of pride in our pizza, and we weren't going to put it in front of our customers until it was perfect."
So far, customers who've had a sneak peek (make that a sneak bite) have given it rave reviews.
The crust comes out crispy, a bit crunchy, but still something you can sink your teeth into. "We don't change the amount of toppings," says Goldberg. "So if you order Da Works with a skinny crust, you get exactly the same amount of toppings. The only thing that's different is the crust. But that makes a huge difference, and the total taste is fantastic."
The skinny crust fits perfectly into Fresh Brothers menu. "We have our Chicago-style Deep Dish, which is a very hefty pizza. Our thin crust is something that everyone loves. And now the skinny crust--a little lighter, but still satisfying. If you've made a resolution to cut your carb intake, this is the pizza for you. It's got half the carbs, and all the taste."
About Fresh Brothers
Adam and Debbie Goldberg opened the first Fresh Brothers in 2008. The idea: To take their traditional Chicago-style family recipes, originally created by Adam's older brother, Scott Goldberg, and give them a fresh California twist. Their dough is hand-tossed, their sauce a secret blend of spices shipped in from Chicago. The mozzarella is made specifically for pizza, and is some of the best in the country. Their wings are baked, never fried. Their salads are hand-chopped and hand-tossed, with over 40 ingredients to choose from, plus 19 different dressings. Fresh Brothers also offers a gluten-free and vegan menu, which was developed using a training program by National Foundation for Celiac Awareness.
Fresh Brothers has 8 locations in and around Los Angeles, including their newest at 1447 Lincoln Blvd, at Broadway, in Santa Monica. In addition to their legions of fans, they've also garnered a number of national accolades, most recently Pizza Today's "Independent Pizzeria of the 2012.” To see the article, click here: http://www.pizzatoday.com/magazine/2012-august-2012-independent-pizzeria-of-the-year.
Fresh Brothers is online at www.FreshBrothers.com.
San Francisco, CALIFORNIA–– Patxi’s Pizza, San Francisco’s popular pizza purveyor, is helping Americans stick to their New Year’s resolutions to eat healthier this year. As is typical in January, diners’ purse strings are tightening just as their belts are loosening. Patxi’s aims to help those making new, healthy eating resolutions stick to their guns and their budgets by offering healthy and alternative options for a great value.
Patxi’s (pronounced pah-cheese. ‘t’ before ‘x’), offers a variety of ways for guests to customize their pizza and make healthier choices:
- Whole Wheat Crust: Patxi’s offers whole-wheat variations for both their signature Chicago-style Deep Dish and their Extra Thin Crust pies (they only offer the whole wheat in the extra thin style now).
- Low-fat Mozzarella: For those trying to shave a little fat off their pizza, Patxi’s offers the option of fresh, low-fat Mozzarella. A popular option is the Californian deep dish pie, featuring whole wheat crust, low-fat Mozzarella, fresh spinach and yellow onions.
- Create Your Own: As always, Patxi’s will customize any pie for their guests, allowing health-conscious diners to take advantage of the many healthier options such as lower fat meats like Canadian Bacon and Roasted Chicken and more than twenty vegetable topping choices—while still satisfying their craving for Patxi’s pizza.
Patxi’s also makes it easy for those dealing with dietary restrictions and food allergies to enjoy their famous pizza:
- Gluten Free: Patxi’s has perfected a Gluten Free Thin Crust that rivals any other crust on the menu. Its crispy-on-the-outside-chewy-on-the-inside texture goes well with any of the cheese options available.
- Dairy Free: For those not able to eat dairy at all, Patxi’s offers Lisnatti SoyStation Dairy Free Cheese as an option on any of their crusts.
- Vegan: All Patxi’s crusts are Vegan, including their signature Deep Dish, their new Double 00 Thin Crust, Whole Wheat, Gluten Free and Corn Meal (where available). When paired with their Daiya Vegan Cheese (which is soy-free) or as a simple Tomato Pie, vegan diners are sure to be satisfied.
For non-pizza eaters, Patxi’s continues to feature fresh salads and appetizers to fit any dietary preferences or restrictions:
- Antipasto Plate: Featuring naturally cured Zoe’s meats, artisanal cheeses, and accompaniments, this is a great option for those trying a low-carb or gluten-free lifestyle.
- Fresh Salads: With options like the Butter Lettuce, Arugula, Chopped, Caesar and Greek Salads—all of which are available to modify as needed—guests can enjoy their pizza with a healthy side of vegetables.
All of Patxi’s healthier and alternative dining options are available for dine-in, carry-out, delivery or catering at any of their seven Bay Area locations.
About Patxi’s Pizza
Founded in 2004 by two friends, entrepreneur Bill Freeman and pizza expert Francisco “Patxi” Azpiroz, Patxi’s Pizza offers authentic Chicago- and Italian-style pizza, featuring two distinct, handcrafted styles of dough, four types of mozzarella and over 30 different fresh meat and veggie toppings (ingredients sourced locally whenever possible). Patxi’s Pizza (pronounced pah-cheese) is privately owned and operated with a total of 8 locations between the San Francisco Bay Area and Denver, Colorado. Patxi’s Pizza was ranked #84 by Inc. Magazine’s Top 100 Hire Power Companies of 2012 and named among the Top 10 “Most Life-Changing Pizzas” of 2012 by Esquire Magazine.
Through its 52 Weeks of Giving program, Patxi’s donates a portion of its profits to local nonprofit organizations dedicated to education and children’s health and welfare –– totaling over $141,000 in donations to date. Visit www.patxispizza.com for more information.
THE COLONY, Texas (January 8, 2013) –Pie Five Pizza Co., a division of Pizza Inn Holdings, Inc. has added a Havana twist to its growing diverse menu with the introduction of its new limited-time offer the Cuban Pie.
As the newest distinctive pie featured on the Pie Five menu, the Cuban Pie is handcrafted with tender pulled pork, deli sliced ham, a blend of mozzarella and provolone, a special mustard sauce and topped with diced pickles. This limited-time offer is available now through February 17, at all eight Dallas-Fort Worth locations.
“By utilizing a unique mustard sauce and our classic Pan Style crust along with ham and our smoky pulled pork and then garnishing the pizza with diced pickles, we have managed to re-create the flavor profile of one of my favorite sandwiches, the Cuban,” said Pie Five Chef Andy Wittman.
Recognized by Nation’s Restaurant News as a 2012 Hot Concept award winner, Pie Five allows guests to select from more than a million combinations of fresh made-to-order pizzas and a variety of specialty pie choices prepared in less than five minutes on a Crispy Thin, Classic Pan, Italian Herb Thin or Gluten Free Crust.
Pie Five has grown to eight locations across the Dallas-Fort Worth Metroplex, with a ninth location opening this month in Denton on the University of North Texas campus at 1120 West Hickory and a tenth location opening later this winter on the Texas Christian University campus at 3051 South University Drive in Fort Worth. In addition to these new locations, Pie Five recently awarded its first two multi-unit franchise development agreements in Utah and North Carolina.
About Pie Five Pizza Co.
Pie Five is a subsidiary of Pizza Inn Holdings, Inc. headquartered in the Dallas suburb of The Colony, Texas, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally under the trademarks "Pizza Inn" and "Pie Five Pizza Co." Pizza Inn is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. franchises approximately 300 restaurants and directly owns and operates 12 restaurants. For more information, please visit www.pizzainn.com.
MELVILLE, N.Y., Jan. 10, 2013 /PRNewswire/ -- As of last week, most Americans will hit the crucial ten-day threshold, the moment where resolutions begin to waver and people succumb to their cravings. And when it comes to making sacrifices in 2013, most say it would be easier to give up social media platforms like Facebook and Twitter for the entire year than favorite foods such as pizza, potato chips and French fries. Of the 1,000 individuals surveyed, 39 percent expressed difficulty giving up pizza and other favorite foods versus only 25 percent for social media platforms like Facebook.
"In today's social media-driven world, it seems like we can't live without constantly posting or Tweeting. However, when it comes to choosing between pizza or Facebook, the people's choice is pizza. So of course it's no surprise that as a society we find it so hard to give up our food cravings - and the reality is that cutting out favorite foods entirely doesn't need to be the answer," said Lyssie Lakatos, registered dietitian, certified personal trainer and one half of the Nutrition Twins.
Food Cravings and Resolution Fall-Off
When asked about food cravings, about half (48 percent) of Americans crave pizza within 15 days of their resolution, and four in ten (40 percent) of Americans who didn't fulfill a resolution to eat healthier last year blame pizza for their slip-ups. When it comes to food slip-ups, most Americans (79 percent) attribute them to pizza (40 percent) and fried foods (39 percent).
"Today, you can find great food options when you're craving pizza like the new Sbarro Skinny Slice that's only 270 calories per slice and topped with better-for-you ingredients," said Jim Greco, CEO of Sbarro.
About the Sbarro Skinny Slice
Bringing a new better-for-you mealtime option to pizza lovers everywhere, Sbarro is introducing its Sbarro Skinny Slice. Launched in January, the Skinny Slice is being served across Sbarro eateries throughout the United States.
"We created the Skinny Slice as a delicious menu option for our guests looking for a great meal or snack that is both low in calories and satisfies that fix for pizza done the Sbarro way," said Greco. "Our new Skinny Slice will help pizza lovers everywhere answer their cravings without any guilt."
Only 270 calories per slice, the Skinny Slice is prepared with delicious, premium ingredients including Roasted Red and Green Bell Peppers, Portobello Mushrooms and sweet, Caramelized Onions topped with a sprinkling of Mozzarella and Pecorino Romano cheeses.
"What I like about the Skinny Slice is that it satisfies cravings without expanding your waistline - not to mention it's topped with delicious, better-for-you ingredients," added Tammy Lakatos, registered dietitian, certified personal trainer and the other half of the Nutrition Twins.
Methodology
The Sbarro and Kelton Research study surveyed 1,000 Americans. The study was conducted as an online survey of the general population that was implemented between the dates of December 27, 2012 through January 1, 2013.
About Sbarro
Since it first opened its doors as an Italian Salumeria in 1956, Sbarro has been a leader in driving the growth of the Italian restaurant category. Today, Sbarro team members bring a taste of the true Italian spirit to guests every day at its more than 1,000 eateries across 40 countries. An award-winning franchise organization, Sbarro features a menu of popular Italian food including pizza, pasta dishes and other hot and cold Italian entrees, salads, drinks and desserts. Sbarro is headquartered in Melville, NY. For more information, visit www.sbarro.com.
Virginia Beach, VA — December 14, 2012. The hurricane relief fundraiser held by Ynot Pizza and Italian Cuisine in November garnered $6,192 for victims of “Sandy” – the “super storm” that killed over 100 people, left thousands homeless, and devastated entire New Jersey and New York neighborhoods and communities.
Ynot donated a portion the proceeds from the weekend event and matched customers’ in-store donations made in Ynot’s five Hampton Roads’ locations.
The monies raised will be presented to the American Red Cross for the organization’s “DISASTER RELIEF FUND”.
Tony DiSilvestro, Ynot Pizza owner, commented, “We are Jersey boys and our thoughts and prayers are with everyone so tragically affected by Sandy.”
“I’m proud that our generous customers, our extended family, rallied around the cause and helped us raise this money for the hurricane victims,” added Harry DiSilvestro, Ynot Pizza co-owner.
About YNot Pizza and Italian Cuisine: Tony and Cyndi DiSilvestro opened YNot Pizza in 1993 and, with co-owner, Harry DiSilvestro, opened a 5th YNot restaurant in August on the campus of Old Dominion University in Norfolk. YNot first opened its doors in 1993 in the Great Neck Square Shopping Center in Virginia Beach. YNot also has locations on: Providence Road in Virginia Beach, Colley Avenue in the Ghent section of Norfolk and Volvo Parkway in the Greenbrier section of Chesapeake.
The DiSilvestros are committed as a family to bringing the restaurants patrons the finest in family atmosphere, authentic Italian cuisine, traditional Italian hospitality and, above all, the highest quality food and service possible. Visit our site at www.ynotpizza.com.
(Madison Heights, Mich.)---Hungry Howie’s Pizza, the originator of the Flavored Crust Pizza, is celebrating its 40th birthday in 2013. Throughout the year, Hungry Howie’s will have a special Flavored Crust of the Month with limited time only flavors like buttery Cajun, cheese puff and cheesy garlic. Buttery Cajun kicks the birthday campaign off in January.
“We want to celebrate our 40th birthday by providing fun, new crust flavors for our loyal customers,” said Rob Elliott, vice president of strategic marketing. “Our first limited time only crust flavor will be buttery Cajun, and we have 11 more unique flavors lined up for the rest of the year. With more than 500 locations and counting, Hungry Howie’s has come a long way since it was founded in 1973 and we are thrilled about the exciting things we have planned for 2013.”
Hungry Howie’s Pizza signed 15 new franchise agreements and opened 10 locations in 2012. This year they plan to sign 30 agreements and to open 25 locations. Hungry Howie’s is targeting Ohio, Pennsylvania, Georgia, Texas and California for growth.
Hungry Howie’s will continue its popular meal deals for any budget at $5, $10, $15 or $20. Customers can get a small two-topping pizza or a medium cheese pizza for $5, one medium two-topping pizza and Howie Bread® or one large two-topping pizza for $10, two medium one-topping pizzas with Howie Bread and dipping sauce for $15, or two large one-topping pizzas with a 2-liter of Pepsi®, Howie Bread and dipping sauce for $20.
Founded in 1973, Madison Heights, Mich.-based Hungry Howie’s Pizza has more than 500 locations in 24 states. Hungry Howie’s is the originator of the Flavored Crust Pizza and one of the nation’s largest pizza franchises. The menu also includes oven-baked calzone-style subs, chicken wings and tenders, bread and salads. Crust flavors include original, buttered cheese, garlic herb, ranch, Cajun, butter, onion and sesame. For more information, visit http://franchising.hungryhowies.com.
Omaha, Nebraska, January 7, 2013 — Sam & Louie’s has been named one of Entrepreneur's Top 500 Franchises in the United States, a comprehensive ranking system based on companies’ financial and statistical data from July 2010 through July 2012. “We are honored and excited to be one of the best in the United States which includes all types of franchises, not just restaurants. We’re actively growing and are interested in expanding into more states and regions,” said Michael Nolan, Director of Franchising. To be eligible for the Entrepreneur’s Franchise 500® ranking, a franchisor must have a minimum of 10 units and be seeking new franchises in the United States.
Companies are judged on objective, quantifiable measures of the franchise operation and include financial strength, stability, growth rate and size of the system. Sam & Louie’s was ranked number 379 and also listed amongst hotels, service providers, travel agencies, fitness centers and more. The Sam & Louie’s Corporation is headquartered in Nebraska, opening the first restaurant in 1994 in Omaha, NE, and now has 22 locations throughout Nebraska, Iowa, Montana and South Dakota.
The menu consists of delicious New York style pizza that has been hand tossed and stretched to perfection, along with pastas, hoagies, strombolis, calzones, salads, burgers, chicken sandwiches and a gluten free menu. For more information about franchise opportunities or special financing options for our active service men and women or veterans, please visit www.samandlouiespizza.com/franchise. ### Contact: Tammy Nun Director of Marketing Corporate Office 402-614-4405 tammy@samandlouiesnyp.com
Joseph E. Todaro, founder of La Nova Pizzeria in Buffalo, New York, died Wednesday, December 26, 2012 at Millard Fillmore Suburban Hospital in Amherst, New York. Mr. Todaro was 89.
Todaro, who lived in the Town of Tonawanda in upstate New York and spent his winters in Florida, founded La Nova Pizzeria in 1957. The small pizza shop on the West side of Buffalo eventually flourished into what is now one of the nation’s largest and most successful independent pizzerias. In 2012, La Nova ranked 16th on Pizza Today’s annual “Hot 100 Independents” listing. The company’s two stores recorded $8 million in sales last year.
A mainstay on the International Pizza Expo show floor for decades, Todaro eventually turned the operation of his pizzeria over to his son, Joseph, Jr. and grandson, Joseph III. Joseph Todaro III — “Joey” — introduced Buffalo wings to the pizza industry on a large scale at International Pizza Expo in the 1990s, and today La Nova Wings is one of the industry’s largest purveyors.
David Mouck, CEO of Robot Coupe U.S.A., Inc., announces that Ronald C. Snyder will join the Robot Coupe staff in the new position of Market Solutions Adviser effective January 2013. Ron will be focused on expanding opportunities in multi-unit environments throughout the Central U.S. i.e. healthcare, school foodservice, culinary schools, chains as well as responsibilities working with Independent Rep Organizations and Foodservice Distributors.
Snyder has spent the last 11 years working as a regional sales manager or manufacturer sales representative for Rational USA, Jay Mark Group and Mirkovich & Associates. With his Culinary Chef degree, Ron also worked as Regional Chef for Unidine Corporation, Corporate Chef for Senior Lifestyle Corp. and in various chef positions at country clubs and senior lifestyle facilities.
San Mateo, CA. -- Amici’s East Coast Pizzeria (www.amicis.com), the company that introduced authentic thin-crust, East Coast-style pizza to the Bay Area, celebrated its 25th anniversary on December 29, 2012.
Founded by partners and East Coast natives Peter Cooperstein and Mike Forter, the first location on Third Avenue in San Mateo opened in 1987. Subsequent measured growth has been a deliberate strategy, designed to maintain the high standards of food quality and service that have become the Amici’s hallmark. Over the past two decades, the company has grown to 14 locations, including a dozen in the Bay Area and recent openings in La Jolla, California, and Shanghai, China. Current plans are focused on opening two additional Southern California sites.
Amici’s success is founded on staying true to the owners’ original vision of making the traditional thin-crust pizzas, fresh pastas and salads that are so popular in the Northeast’s Italian neighborhoods. “While we have added more pastas, salads and pizza toppings since 1987, our original pizza formulation – including our crust, homemade sauce and best whole-milk mozzarella – has never been changed or compromised, and each pizza is still cooked in a traditional open-flame brick oven at 700 degrees,” Cooperstein explains.
Though Amici’s restaurants continue to be popular with diners, over the years the takeout and delivery business has expanded to account for more than half of the company’s total sales, which Cooperstein attributes partially to its policy from day one to prepare and send only one delivery order at a time. The partners’ willingness to embrace new technology has led to annual double-digit growth in orders coming from online and mobile sources.
Both Forter and Cooperstein are quick to share credit for the company’s success with some key employees, most of whom began in entry-level positions, and some of whom have been with the company for 20 years or more, a rarity in an industry so prone to transitory staff. “Some of our best systems and innovations have been developed by dishwashers, servers and drivers who have contributed their hard work and ideas to our company. Our employees are the face of the restaurant,” Forter says.
In 25 years of directing a business that is annually regarded as the No.1 Independent Pizza Operation in the U.S. by industry publications, while acknowledging the contributions of his personnel, Cooperstein adamantly retains one responsibility. Asked who was responsible for the selection of the Pulitzer Prize-winning Brearley Collection artwork that distinguishes Amici’s surroundings, Cooperstein is quick and succinct: “It’s a committee of three: me, myself and I. They are the only decisions I get to make these days.”
In its 25 years, the company has baked 16.5 million pizzas, made more than 3 million deliveries and has used more than 9 million pounds of mozzarella.
For more information, visit amiciscorp.com.
NAPLES, FL, December 27, 2012 — Aurelio’s Pizza, a household name in the Naples area, is officially open in its new Coastland Center location, under new ownership and ready to serve pizza lovers authentic Aurelio’s pizza.
For the past 15 years, Aurelio’s has been a favorite of thin-crust, Chicago-style pizza aficionados in Naples. New owners –– father and son team Ross and Andrew Barnard –– operated a successful Aurelio’s franchise location in LaGrange, IL for many years that Andrew is now running, while Ross and his wife recently relocated from LaGrange to run the Naples location. The Barnard’s are truly excited to bring their passion for Aurelio’s and impeccable track record for product quality and customer service to the Naples community.
The new Aurelio’s Pizza is a beautiful 5,000 square-foot restaurant with outdoor dining, a full bar and seating for up to 180. In the former Ted’s Montana Grill space, the state-of-the-art pizzeria offer carryout, home and office delivery, and will serve both lunch and dinner.
"Aurelio’s is back," said Ross Barnard, Aurelio’s Pizza Naples franchise location owner. "I want to let people know we care deeply about the food quality and authenticity and we’re trying our best to make this experience exactly like it was when Joe Aurelio Jr. opened the very first Aurelio’s in 1959."
Barnard adds: "And, I think the customers we’ve served so far really get that because the response has been amazing. We opened December 10 and, without any advertising, people are finding us –– like heat seeking missiles find their pizza. We have great visibility in the Coastland Center, the brand is holding strong and people are supporting us with their business. We’re really excited to be here."
Aurelio’s Pizza Naples location offers the same extensive menu for which it is known, including appetizers, pizzas, pastas, salads and sandwiches – and, of course, Naples’ favorites such as the Aurelio’s Antipasto Salad, Super Six Pizza, Mamma Aurelio’s Calabrese and Stuffed Pizza. And, as with every Aurelio’s location, customers will enjoy a quality, delicious meal, courteous service and a comfortable, contemporary environment.
Barnard also intends to be involved in the community. "Part of the Aurelio’s tradition is community support and that goes back to the beginning with Joe Aurelio. We have been entrenched in LaGrange and are excited to dive into Naples to become part of the community," said Barnard. "We are working hard to be worthy of the Naples community’s passion for pizza and cannot wait to begin working with the local businesses, charities, schools and teams."
"Naples has been a top market for Aurelio’s chain-wide, thanks to local Naples residents as well as transplanted Chicagoans. One of the hallmarks of our half-century-old brand is that we have a well-loved product we aim to deliver through a first-class dining experience. Ross and his son Andrew are veteran Aurelio's Pizza franchisees, they are experts at product quality and customer service," Kirk Mauriello, director of franchising, Aurelio’s Pizza.
"The Barnards live the Aurelio’s brand which is about honoring and celebrating families, maintaining company and product authenticity, being part of the community and realizing corporate responsibility. They are exceptionally good at executing both the values of the Aurelio’s family, as well as the recipes. In fact, in this first week they were open for business, their new Naples store ranked #1 chain-wide, outside of the Homewood store, with their lunch-time business. That really says something for the Naples market’s love for Aurelio’s Pizza, the depth of the brand and the Barnard’s authentic delivery."
The new Aurelio’s Pizza in Naples opened December 10, 2012 and is at 2048 Tamiami Trail North in Naples. The phone number is (239) 403-8882 (which is the same as the previous Naples Aurelio’s which is now closed).
MORRISTOWN, N.J., Jan. 2, 2013 – With the close of 2012, Villa Enterprises Management Ltd., Inc., a global multi-concept restaurant operator, celebrates another successful year, further expanding its portfolio, opening concepts in four additional countries and announcing aggressive plans for acquisition.
“We’ve built remarkable momentum, growing our portfolio and enhancing our offerings across our brands,” explained CEO Anthony Scotto. “We have always been focused on the future and this year marked an incredible one for Villa Enterprises, putting us in a great position to continue growing our family in 2013.”
Villa Enterprises saw positive comparative sales growth across its portfolio, and as part of its expansion added more than 30 new QSR units – a near even split among domestic and international locations – to its growing portfolio over the course of 2012. Most notably, Villa Enterprises introduced its concepts in four additional countries, including Azerbaijan, Turkey, Egypt and Colombia. The franchisor also sold nearly 50 franchises globally.
“International growth is a huge focus for us at Villa Enterprises, and the demand for our brands and food around the world is flourishing,” said Christopher Fox, vice president of international business development. “We now have locations in the United States and seven additional countries, and look forward to adding more to our roster in the coming year.”
To fuel the funding of acquisitions, Villa Enterprises announced a seven-year, $15M credit facility in October. With the credit line and the company’s cash reserves, Villa is in a great place to deliver on its expansion plan. The company acquired The Office chain out of bankruptcy in 2011 and acquired Everything Yogurt Brands in 2003.
Looking Ahead
As Villa Enterprises enters the New Year, a dozen new units are scheduled to open during the first quarter and the company hopes to open concepts in five additional countries in 2013. Villa Enterprises is also concentrating on strategic acquisitions, international expansion, and broadening its presence within outlet shopping centers, casinos and airports – with both single and multi-unit openings.
To learn more about Villa Enterprises, visit: www.villaenterprises.com.
About Villa Enterprises Management
Villa Enterprises Management Ltd., Inc. (and its affiliates, Villa Enterprises) is a global multi-concept restaurant franchisor with more than 330 quick service restaurant (QSR) locations across 38 U.S. states, Washington, D.C., Puerto Rico and seven additional countries. Founded in 1964 by Naples, Italy native Michele Scotto as a small pizzeria next to the Ed Sullivan Theater in New York City, Villa Enterprises today is an international organization that owns several unique QSR brands: Villa Fresh Italian Kitchen, Villa Pizza; Green Leaf’s; Bananas; Casa Java; Mo’ Burger; Far East; and South Philly Steaks & Fries. These brands can be found in malls, airports, casinos, college campuses, and outlet centers across the U.S. and internationally. Additionally, Villa Enterprises Management owns and operates several upscale full-service restaurants in the New York City Metro area. For more information, please visit www.villaenterprises.com.
LOS ANGELES, Jan. 2, 2013 /PRNewswire/ -- In honor of National Pizza Week, January 7-12, zpizza is launching a national campaign called “Dare to Go Beyond Pepperoni” that challenges pizza lovers to explore beyond their usual order and try one of zpizza's fresh and eclectic Creation Pizzas, including Napoli, ZBQ, Tuscan, Provence and Berkeley Vegan, among others. Beginning January 7, zpizza will celebrate National Pizza Week throughout the month of January by offering pizza lovers "Dare You" certificates for $5 off a large or XL specialty zpizza Creations selection and $2 off a small zpizza Creations selection and Rusticas while supplies last -- at participating locations only.
"Pepperoni is the most commonly ordered pizza topping, and zpizza uses only all-natural, MSG-free pepperoni with no added nitrites or preservatives," explained zpizza Founder Sid Fanarof. "But for pizza lovers who want to venture beyond pepperoni, zpizza offers a plethora of specialty pizzas that offer a world of flavors and are made with only the freshest ingredients."
zpizza takes a unique approach to the crowded pizza segment by appealing to traditional pizza lovers, health-conscious consumers and gourmet palates alike. zpizza's menu offers 22 tasty signature style pizzas as well as giving diners the option of creating their own pizza from a selection of premium ingredients--including 100 percent certified-organic tomato sauce, gluten-free or wheat crust, rBST-free cheese and other creative toppings.
For more information, check out zpizza on Facebook (facebook.com/zpizza) and Twitter (@zpizza) and join ztribe for email offers at http://www.zpizza.com/ztribe.
INDIANAPOLIS, Dec. 19, 2012 /PRNewswire/ -- Noble Roman's, Inc. (OTC BB: NROM), the Indianapolis based franchisor of Noble Roman's Pizza and Tuscano's Italian Style Subs, today announced that on Monday, December 3, a franchisee opened a Noble Roman's stand-alone take-n-bake franchise in the Beach Grove section of the greater Indianapolis metro area. This stand-alone take-n-bake (TNB) franchise, dubbed "Noble Roman's Take-n-Bake P'za" leverages the popular Noble Roman brand, reputation for taste and quality, and the rapidly growing trend supporting the take-n-bake concept. The Beach Grove unit is located at 4850 S. Emerson Avenue, Indianapolis, Indiana.
The first Noble Roman's stand-alone TNB franchise opened in October 29, 2012, and in the first 33 days, the initial unit generated an operating profit margin of 26.5 percent, even after the added labor cost involved in initial training, demonstrating the popularity of the concept and underscoring the value to franchise partners in this new and exciting concept.
"We are excited to open our second unit, and even more excited that our initial TNB unit reported a solid operating profit margin in the first month of operation, inclusive of additional training expenses related to the opening," Paul Mobley, Chairman and CEO, Noble Roman's Inc. "It is unusual for franchise restaurants to turn a profit immediately, and even more unusual for a franchise tied to a new concept to turn an immediate profit, but the convenience and popularity of take-n-bake pizza, coupled with Noble Roman's strong brand reputation, makes this concept a powerful opportunity for potential franchisees."
"The expansion of this stand-alone take-n-bake store represents a key component of our growth strategy," continued Mr. Mobley. "Take-n-bake remains the fastest growing segment of the pizza industry and this concept leverages our success in our non-traditional venues such as grocery delis, bowling and entertainment centers, and convenience stores. We expect to grow this concept throughout 2013, with additional units opening in the first quarter."
The Noble Roman's Take-n-Bake concept features the chain's popular traditional hand-tossed style pizza, Deep-Dish Sicilian pizza, the SuperThin pizza, and Noble Roman's famous breadsticks with spicy cheese sauce, all in a convenient cook-at-home format. Additional menu items will include such items as fresh salads, cookie dough, cinnamon rounds, bake-able pasta, cheesy sticks and more. The take-n-bake pizza design grew out of the rising popularity of take-n-bake generally, the Company's success in licensing over 1,350 groceries nationwide to carry Noble Roman's take-n-bake pizza, and the company's existing reputation for fun, great tasting pizza. The Noble Roman's stand-alone take-n-bake unit requires only 900 square feet with a minimal amount of equipment and build-out relative to a regular quick-service restaurant, resulting in a much lower investment cost. Additionally, the Company anticipates that the take-n-bake unit will require much less labor and other operating costs, such as utilities, making it simpler and more affordable to operate, contributing to a compelling franchise opportunity for potential franchisees.
As previously announced, the company has signed agreements thus far for eight stand-alone take-n-bake units all to be located in central Indiana. The first seven franchises were all sold to existing Noble Roman's franchisees. Two of the existing franchisees signed agreements for three units each and one existing franchisee signed for a single unit. The eighth agreement was signed for a location in Muncie, Indiana.
About Noble Roman's
Noble Roman's, Inc. sells and services franchises and licenses for non-traditional foodservice operations under the trade names "Noble Roman's Pizza," "Noble Roman's Take-n-Bake," and "Tuscano's Italian Style Subs." The Company has awarded franchise and/or license agreements in 49 states plus Washington, D.C., Puerto Rico, the Bahamas, Italy and Canada. The Company has recently developed a stand-alone take-n-bake pizza prototype, with the first unit opened on October 29, 2012, the second unit opened on December 3, 2012 and six additional franchises under development.
PHOENIX (December 18, 2012) – NYPD Pizza, a locally owned and operated family pizza kitchen with locations throughout metro-Phoenix, has crafted a proprietary beer, called Uptown Amber Ale, in partnership with The Phoenix Ale Brewery.
NYPD Pizza is the only pizza restaurant in the Greater Phoenix Area that offers a private-label beer. The new brew is now exclusively available at all 11 store locations.
“We are excited to partner with a leading micro brewery distinguished by crafting some of the highest quality and flavorful beer in the market,” says Rich Stark, CEO of NYPD Pizza. “We developed a recipe with The Phoenix Ale Brewery for our Uptown Amber Ale that appeals to all tastes and complements our menu.”
The first month’s production of NYPD Pizza’s Uptown Amber Ale for the 11 restaurants is 20 barrels (i.e. 620 gallons). Projected volume is expected to double in the coming months, according to Gregory Fretz, co-founder/co-owner & sales director of The Phoenix Ale Brewery.
“Beer and pizza go hand-in-hand and it was such a great experience crafting a blend with NYPD Pizza because of their sincere focus to pair an ale perfectly with their pies,” states Fretz.
Uptown Amber Ale’s recipe was developed from focus group evaluations. In three separate sessions, approx. 15 people sampled and assessed the beer’s compatibility with NYPD Pizza’s menu.
NYPD Pizza’s Uptown Amber Ale is a crisp, full-bodied malty beer that finishes smooth. Why the name Uptown Amber Ale? “’Uptown’ is routed in our New York identity and the amber ale variety was determined to best complement our pies, particularly our most popular pies – the Brooklyn and the traditional pepperoni,” comments Stark.
For more information or to learn more about NYPD Pizza’s 11 locations throughout metro-Phoenix, visit www.aznypdpizza.com, or follow on Twitter: @NYPD_Pizza and Facebook: www.facebook.com/NewYorkPizzaDepartment.
About NYPD Pizza
It’s been more than 16 years since Scott and Greg Ziegler moved to the Valley from Long Island to open their first NYPD Pizza neighborhood restaurants. Now locally-owned and operated by Richard Stark, CEO and majority shareholder, NYPD has served more than 2.5 million pizzas.
NYPD Pizza’s recipes have been handed down by three generations. Although their Family Kitchens are located in the desert, the water is produced with a special New York water filtration system that makes the signature crust taste extra chewy and crunchy. NYPD only uses vine-ripened tomatoes and exclusive cheese blends imported from Wisconsin and California.
NYPD Pizza won the 2012 and 2011 Phoenix New Times Readers’ Choice award for “Best Slice” and was named “Best Italian” at TASTE Chandler’s Culinary Festival 2011. Carryout, delivery, express lunch specials and catering services are available at all 11 Valley-wide locations. For more information please visit www.aznypdpizza.com.
Patxi’s Pizza (pronounced pah-cheese. ‘t’ before ‘x’), started the program in November 2010 with the goal of providing community support to organizations who share Patxi’s passion for education and children’s health and welfare. To date, the program has raised more than $141,000 for partner organizations with that shared mission. This year, Patxi’s raised over $83,000, up from $55,000 in 2011.
Each week, all year long, each of Patxi’s eight restaurants donates a percentage of all sales from one day to their partner organization. This includes sales from dine-in guests for lunch and dinner, carryout and delivery orders, and gift card sales. To ensure each organization has a successful fundraiser, Patxi’s provides marketing support for each organization through exposure on their website and through various social media channels.
“As parents and community members ourselves, Patxi’s Pizza cares deeply about making sure that our children have the resources they need to lead happy and productive lives,” says Bill Freeman, Patxi’s co-founder and CEO. “We’re proud of the support we’ve given to the Bay Area and are looking forward to doing the same in our new communities in the Denver metropolitan area.”
52 Weeks of Giving Facts:
- In 2012, Patxi’s Pizza donated more than $83,000 to partner organizations through a total of 175 fundraising events (189 events by year-end)
- To date, the program has raised more than $141,000 for partner organizations with their shared mission.
- Over 144 community organizations participated in the program this year including a total of 56 local schools and in-school programs; and non-profit organizations such as the Greater Bay Area Make-A-Wish Foundation, Avon Walk for Breast Cancer, YMCA Urban Services, San Francisco Child Abuse Prevention Center, Ronald McDonald House of San Francisco, United Autism Foundation, California Youth Connection and dozens more.
- Money raised through the program funded programs like a trip to Washington, D.C. for Lincoln High School, a 4th Grade Camping Trip for Sunset Elementary, and travel for the Team World Finals for Stanley Odyssey of the Mind among many others
- The program currently operates through Patxi’s seven Bay Area locations and one Denver location, and will expand to twelve locations in 2013
- Patxi’s goal is to raise $115,000 to benefit charity organizations in 2013
The 52 Weeks of Giving Community Fundraising Program is open to all community organizations in San Francisco, Palo Alto and now the Denver area with a focus on education and children’s health and welfare. Interested groups can apply at http://www.patxispizza.com/52-weeks-of-giving.
For more information, visit www.patxispizza.com.
Virginia Beach, VA — December 14, 2012 The hurricane relief fundraiser held by Ynot Pizza and Italian Cuisine in November garnered $6,192 for victims of “Sandy” –– the “super storm” that killed more than 100 people, left thousands homeless, and devastated entire New Jersey and New York neighborhoods and communities.
Ynot donated a portion the proceeds from the weekend event and matched customers’ in-store donations made in Ynot’s five Hampton Roads’ locations.
The monies raised will be presented to the American Red Cross for the organization’s “Disaster Relief.”
“We are Jersey boys and our thoughts and prayers are with everyone so tragically affected by Sandy,” says Tony DiSilvestro, Ynot Pizza’s owner.
“I’m proud that our generous customers, our extended family, rallied around the cause and helped us raise this money for the hurricane victims,” added Harry DiSilvestro, Ynot Pizza co-owner.
About YNot Pizza and Italian Cuisine
Tony and Cyndi DiSilvestro opened YNot Pizza in 1993 and, with co-owner, Harry DiSilvestro, opened a 5th YNot restaurant in August on the campus of Old Dominion University in Norfolk. YNot first opened its doors in 1993 in the Great Neck Square Shopping Center in Virginia Beach. YNot also has locations on: Providence Road in Virginia Beach, Colley Avenue in the Ghent section of Norfolk and Volvo Parkway in the Greenbrier section of Chesapeake.
The DiSilvestros are committed as a family to bringing the restaurants patrons the finest in family atmosphere, authentic Italian cuisine, traditional Italian hospitality and, above all, the highest quality food and service possible. Visit our site at www.ynotpizza.com.
Who: Reginelli’s Pizzeria
What: A new location for the Flagship restaurant across the street
When: Tuesday, December 18
Where: 5961 Magazine St. New Orleans, LA 70115
Seventeen years ago, Darryl Reginelli opened the first Reginelli’s Pizzeria on the corner of State and Magazine Streets in Uptown New Orleans. Darryl was inspired by the great New Orleans corner restaurants, bakeries, and butchers that were fixtures in the neighborhoods in which he grew up. Darryl always wanted to be a part of the community, a part of its heart and soul where long-term relationships really matter. That was Darryl’s dream.
Tuesday, December 18, the flagship Reginelli’s opens across the street to smashing new digs, in keeping with the cool, modern décor of the newer Reginelli’s restaurants.
When Darryl had a chance to move to a bigger space across the street, he decided that the first and smallest Reginelli’s would be upgraded. “I’m so happy to give our customers something better. I’ve been dreaming of this. They really deserve it.”
“Every time I come to the restaurant, people ask me when we are opening. Everyone is so excited. I can finally tell them the day has come,” says Reginelli’s partner Bruce Erhardt.
With Reginelli’s tenth restaurant about to open in Houston, Darryl has managed to keep the same feeling at each location and to keep his passion for food paramount.
Reginelli’s was recently ranked among the “Best Pizzas in America 2012” in The Daily Meal, which is a testament to Darryl’s commitment to providing great pizza to a growing number of patrons. Erhardt says, “Being recognized nationally is wonderful for our staff and has inspired us to renovate and rejuvenate our flagship restaurant. The new Reginelli’s is over 3000 square feet (the original was only squeaking in at 1300 square feet) and offers the same local favorites along with some new ideas.”
To celebrate their move, Reginelli’s is introducing the Santa Margherita - an Italian frozen margarita made with limoncello, prosecco, and basil infused simple syrup. A coffee station, including cappuccino and espresso by Lavazza “the coffee of Italy,” has been added to the new location, which will also offer Angelo Brocato’s Italian cookies and cannolis. For beer lovers, five new draft beers have been added: Nola Blond, Stella, Abita Amber and Purple Haze, and Bud Light.
“This beautiful new kitchen is going to inspire some great new ideas,” says Darryl. “I can’t wait to smell the bread baking.”
Reginelli’s reborn!
Staten Island, NY (PRWEB) December 10, 2012 Goodfellas Brick Oven Pizza: Marc Cosentino a veteran NYPD Sergeant, member of the Screen Actors Guild and author of ROUTINE PATROL the Forgotten Borough, has been working tirelessly with relief efforts since Hurricane Sandy made landfall over a month ago.
Along with his brother Scot at Goodfella's Pizza on Hylan Boulevard Staten Island and numerous volunteers from such diverse groups as Retired New York Police Department, Fire Department, Occupy Sandy, Church of Scientology, The Pentecostal Church, St. Margaret Mary's, The Marine Corp League, VFW, The Hallowed Sons Motor Cycle Club, Veterans, business owners and volunteers from all over the country they have been providing food, shelter, gutting houses and general clean up across the South Shore of Staten Island for the past month.
"The relief effort has been incredible with people from all walks of life dropping everything to help in any way possible" said Scot. The saying Staten Island Strong has become quite popular and evident by the reaction and will power of the local people to overcome the devastation of Hurricane Sandy. "Every day I hear someone say "It is amazing how the people on Staten Island take care of themselves and the sense of community is fantastic", said Reverend Carlo of the Pentecostal Church on Richmond road which has been feeding people and providing supplies daily for Hurricane affected islanders.
"I really like the people of Staten Island and continue to be impressed by them and their resilience" said Kieram Litchfield an EMT and Disaster Responder for the Churches of Scientology Disaster Response from Florida who has also volunteered at many disasters including hurricanes, earthquakes, tornados and the 2011 Tsunami in Japan.
“Of all the disasters I’ve worked at, the people of Staten Island have been the most active in getting each other and the community as a whole through the disaster”, he continues.
About Goodfella's Brick Oven Pizza:
Famous NY Brick Oven Pizza and Pasta restaurant. 3x International Pizza Expo champions. Favorite of Rudy Giuliani who wagered the Vodka Pie on the Yankees winning the series. They were also the wager on the Giants when they beat the Patriots in the Super bowl. The pride of Staten Island with incredible fresh home made ingredients cooked in a wood burning brick oven.
SANTA MONICA, Calif., Dec. 6, 2012 /PRNewswire/ -- Fresh Brothers is proud to announce the grand opening of their new Santa Monica restaurant, on Friday, December 7, 2012.
"We're very excited," says Adam Goldberg, Fresh Brothers' founder & CEO. "The new Santa Monica store is our biggest location to date. It allows us to handle take-out and delivery and seat 45 hungry customers. The space will give us the room to host bigger and better in-house parties, too."
"We'll be able to serve draft beer and wine," said Michael Goldberg, co-owner and COO of Fresh Brothers. "We have the Lakers and some of the Bears games (the Goldbergs hail from Chicago). Our customers will love having great beer with their pizza and wings while they watch their favorite teams."
Fresh Brothers offers a fresh California twist on the traditional pizzeria. Using family recipes, Fresh Brothers features a thin crust and a deep dish pizza. Their wings are baked, never fried. And their salads are hand-chopped and hand tossed, with over 86 ingredients and 19 dressing that customers can mix and match. Fresh Brothers also offers a gluten-free and vegan menu, which was developed using a training program by National Foundation for Celiac Awareness.
Perhaps their freshest idea is the Fresh Kids Special -- finely ground fresh vegetables, mixed right into the pizza sauce. "Kids get a serving of veggies, and they don't even know it's there," says Adam Goldberg. "Parents love it, too." The Fresh Kids Special was recently featured on The Doctors tv show, who cited it as a smart and delicious way to help kids eat better.
Los Angeles-based Fresh Brothers was founded in 2008 by Adam and Debbie Goldberg, and has quickly grown into a household name, with 8 stores in the region, over 300 employees, and legions of Fresh Fans. They've also garnered a number of national accolades, most recently Pizza Today's "Independent Pizzeria of the 2012."
In June of 2012, Fresh Brothers received an equity investment from Michael Greenberg, co-founder and President of Manhattan Beach-based shoe company Skechers USA, Inc. Greenberg says they have identified 29 potential new locations within southern California. "We plan to double or triple our growth within the next two years," said Greenberg.
Fresh Brothers locations earn an average of $1,250 in sales per square foot. Prior to the launch of the Santa Monica location, each Fresh Brothers unit was typically 1,200 square feet, putting their average unit volume at about 1.5 million dollars per year, a remarkable achievement for a newcomer. According to Nation's Restaurant News, most large pizza chains have estimated average sales per unit from $700,000 to $900,000.
Fans of deep dish pizza soon will be able to satisfy their cravings when Via Chicago restaurant opens early February 2013 at 2013 N.E. Alberta St. In addition to a variety of pizzas, the new neighborhood spot will feature flatbread paninis, traditional Italian beef sandwiches, salads and pastries.
Via Chicago’s thick crust, deep dish pizzas will bring a slice of Chicago to Portland, according to Tonya Mayhew, co-owner and chef, who comes from an Italian family. Customers may eat in or order take-out food on the menu, as well as beer and wine from an on-site bottle shop. The restaurant will seat 40.
For the past three years, Mayhew and her husband Kevin Reynolds have built up a fan base for their pizzas, paninis and salads at the Portland Farmers Market at Portland State University. These loyal customers helped them decide to open Via Chicago in a brand new Alberta District building.
“The farmer’s market provided a great way to do market research,” Reynolds said. A senior designer with Portland-based marketing firm Leopold Ketel, he knows customer feedback is the best research when launching a new product.
Both Mayhew and Reynolds have experience in the business as part of the original team that opened Green Dragon Bistro and Brewpub in Portland in 2008. It was quickly recognized as one of the Top 100 Beer Bars in the U.S. It was later purchased by Rogue Brewery. Mayhew created the menu and managed the Bistro while Reynolds created the branding and marketing pieces, still in use by Rogue Brewery.
More details will be made available closer to the opening date. Fans may follow progress of Via Chicago on Facebook as the restaurant is finished, the sign goes up and announcements are made about its anticipated opening date.
Note: Kevin Reynolds’ illustrated advertising for the Oregon Humane Society and Oregon Coast Aquarium has brought him and Leopold Ketel a measure of fame from thousands who see “End Petlessness” and “The Sea & Me” advertising and promotions around the city.
Denver’s homeless population is now twice what it was just a year ago. So, on December 12, 2012, Denver will celebrate its first ever “No Socks to Work Day” in an effort to support Denver’s homeless population. “No Socks to Work Day” asks workers to forego their socks for the day, donate a new pair of socks in their place, and sport bare ankles in the workplace in show of support for the campaign. The drive will be in full effect through Dec. 31, 2012 –– with the goal of collecting 50,000 pair of socks!
The act of going without socks is both symbolic and instructive as a startling reminder of the painful reality of going without socks during the cold winter months. There are several sock donation sites throughout the greater Denver metro area. To find a donation location near you, visit nosockstowork.org. This campaign is the brainchild of Small Business Drives America.
Nick Costanzo is co-owner of 10 Marco's Pizza restaurants in Colorado. All of these locations are collection sites for the new sock donations. In addition to his 10 restaurants, Costanzo has arranged to have the two other Marco's Pizza restaurants (in Colorado Springs) serve as drop off locations. He has also pledged to offer a 2-for-1 discount on pizza slices on 12-12-12 to any customer who brings in a pair of new socks for donation.
About Marco’s Pizza
Headquartered in Toledo, Ohio, Marco’s Pizza (Marco’s Franchising, LLC) is the fastest-growing pizza company in the U.S. (based on the number of stores signed into development since 2007). Marco’s was founded in 1978 by Italian born, Pasquale (“Pat”) Giammarco and has grown to operate more than 320 stores in 26 states and the Bahamas.
Toledo, OH - December 4, 2012 -Betco Corporation is pleased to announce the newest addition to the Marketing team, John Jacobs as well as congratulate Jan Ducey in her new role as a Project Manager.
John Jacobs has joined Betco's Marketing team as a Product Manager, Laundry/Warewashing and Foodservice. John began his career with Ecolab in Sales and eventually became a Territory Manager in Detroit. John earned his MBA from Wayne State University in April of 2008, with a concentration in Marketing.
Jan Ducey started at Betco 17 years ago as the Customer Service Manager and has been promoted to Project Manager, Contract Manufacturing. Jan will manage the internal and external relationships with Contract Manufacturing customers.
"Their combined experience and accomplishments in leadership, developing products/programs and helping Betco achieve its goal in increasing sales will greatly contribute to achieving Betco's strategic objectives," stated Paul Betz, Betco's President & CEO.
With this pioneering new technology, once again, Betco Corporation sets another new standard in Innovative Cleaning Technology. Betco engineers innovative cleaning programs, products and equipment sold through distribution partners internationally. Betco products serve numerous markets and industries including Building Services, Education, Healthcare, Food Service and Retail.
For more information about Betco'sproducts and services please contact customer service @ 1-888-GO BETCO or visit www.betco.com. Follow us on Facebook & Twitter!
LOS ANGELES, CA November 29th, 2012 — PIZZAREV, a Los Angeles based fast-casual artisanal pizza concept, is proud to announce the grand opening of their new Woodland Hills restaurant location on Wednesday, December 5th 2012. PizzaRev serves signature “Roman-style” thin and crispy customized pizzas. Starting with PizzaRev’s original homemade dough, each customer is empowered to “Craft Your Own” custom pizza, choosing from an unlimited menu of over 30 fresh and flavorful toppings, all on display and available in any combination for just $7.95. Once crafted, the pizza is placed in PizzaRev’s state of the art open-flamed stone-hearth oven, where temperatures can exceed 900 degrees, and is served piping hot in under three minutes.
Anticipating the rapid expansion of fast-casual restaurants and the ensuing pizza craze, PizzaRev opened their “test kitchen” earlier this year in Northridge to gauge consumer interest and perfect their model. The overwhelming response to their “Chipotle-style” concept encouraged co-owners Irv Zuckerman and Rodney Eckerman to open new locations across southern California. After a resounding success in Northride and at the Studio City location opened this past September, Zuckerman and Eckermen are thrilled to introduce the third PizzaRev outpost to Woodland Hills. With future expansion to follow in 2013, PizzaRev is quickly becoming Southern California’s fastest growing pizza restaurant. “By opening first in Northridge, we chose to fly under the radar a bit to perfect our model. Our guests in Northridge and Studio City have appreciated our efforts and we are humbled by their kind comments and reviews making us one of the highest-rated pizza restaurants in all of LA,” says co-owner Irv Zuckerman. “Woodland Hills is the perfect next step for PizzaRev, and we are thrilled to bring our unique pizza concept to this community,” adds co-owner Rodney Eckerman.
PizzaRev has launched its “PizzaRev-olution” by investing in quality, speed, and affordability for its guests, all in a welcoming and comfortable environment. The interior design is sleek and modern, complete with a glass-windowed view into the kitchen for a behind-the-scenes look at PizzaRev’s dough preparation area, its premium quality hanging meats, and its fresh vegetable prep station. At the crafting line, the PizzaRev experience begins with its signature Roman-Style Thin Crust, handmade daily on-site (Gluten-Free crust also available.) Guests then have a choice between an Organic Neapolitan Red Sauce, a creamy Parmesan White Sauce, or a spicy-sweet BBQ sauce, followed by a choice of creamy cheeses including premium Italian Mozzarella made with a kiss of buffalo milk, Ricotta, Feta, Bleu and Vegan Cheese. Unlimited fresh toppings means millions of mouthwatering combinations are possible to create a perfect pizza. Guests can choose whatever they want from 11 protein options, including three unique styles of Pepperoni, seasoned Crumbled Meatball, and sweet Fennel Sausage plus over 20 fresh veggie toppings including all the traditional favorites plus gourmet options including Roasted Garlic, Kalamata Olives, Spicy-Sweet Cherry Peppers, Fresh Basil, Arugula and Capers. A scrumptious Dessert Pizza made with melted Butter, Cinnamon and sugary Frosting is topped with a choice of Chocolate, Raspberry, and Caramel finishing sauces, delivering a sweet end to a delicious meal.
PizzaRev also offers a variety of exciting “Premium Additions” that will focus on seasonal delicacies. PizzaRev revolutionizes the salad experience as well, empowering customers to “Craft Your Own” entrée salad using any ingredients from the crafting line, with an optional “Pizza in a Bowl” pizza-crust bed.
PizzaRev is located at 6439 Canoga Avenue, Woodland Hills, CA and is open on Sunday-Thursday from 11AM-10PM and Friday-Saturday from 11AM-11PM. For more information, please visit www.pizzarev.com, like PizzaRev on Facebook at www.facebook.com/pizzarevco and follow on Twitter @PizzaRevCo. Phone: 818-505-1748.
ANN ARBOR, Mich., Dec. 3, 2012 – Domino's Pizza (NYSE: DPZ), the recognized world leader in pizza delivery, is inviting the world to join in on the company’s largest ever one-day promotion on Dec. 6.
On Thursday, 52 countries will help celebrate the second annual Global Domino’s Day by offering 50 percent off menu-priced pizza via their Facebook pages. In 2011, 19 countries were part of Domino’s first-ever global event.
Here in the U.S., Domino’s is extending the offer for an entire week starting today and running until Sunday, Dec. 9. To get half off menu-priced pizza ordered online customers can use the code 50OFF on www.dominos.com <http://www.dominos.com> or on any of the company’s digital ordering channels.
But the real party kicks off on Thursday when more than 90 percent of the Domino’s stores in the world team up to celebrate Global Domino’s Day on their Facebook pages. New this year, customers will be able to participate via their mobile phones in select countries. Also, while the event is valid only for online pizza orders in most countries – including the U.S. – select countries that don’t have online ordering will be taking part for the first time as well, offering the deal over the phone and in-store.
“We’re thrilled to join all the Domino’s fans around the world for our second Global Domino’s Day,” said Dennis Maloney, Domino’s Pizza vice president of multimedia marketing. “And in the U.S., we get to celebrate all week with 50 percent off menu-priced online pizza orders.”
Global Domino’s Day kicks off for customers in New Zealand at 3 a.m. PST on Dec. 5 – and the party then circles the globe until it hits the U.S. starting at midnight PST on Dec. 6. The celebration wraps up that night at 11:59 p.m. PST. Domino’s is encouraging fans to tweet about the event using #GlobalDominosDay.
To join the global party, customers should visit their country’s Domino’s Facebook page to see if it’s participating. Once there, fans can interact with a special tab that will allow them to not only claim the offer and join the party, but also see fun facts from around the world and view how many other Domino’s customers have taken part. Last year, more than 500,000 people joined in the fun.
“Domino’s is proud of our global presence, and we’re thrilled to spend this one day bringing Domino’s fans from around the world together with this special offer,” Maloney said.
About Domino’s Pizza®
Founded in 1960, Domino's Pizza is the recognized world leader in pizza delivery. As of the third quarter 2012, Domino’s operated a network of 10,040 franchised and Company-owned stores in the U.S. and over 70 international markets. During the third quarter, Domino’s had global retail sales of nearly $1.7 billion: nearly $800 million domestically and over $862 million internationally. Domino's had global retail sales of over $6.9 billion in 2011. In October 2012, Domino’s debuted its Handmade Pan Pizza, touting the product’s fresh, never-frozen dough and establishing itself as a player in the Pan Pizza market. In September 2012, Domino’s opened its 10,000th store, becoming one of only eight restaurant chains in the world to reach that milestone. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list.
Washington, D.C. – November 20, 2012 – Before the apple and pumpkin pies go in the oven on Thursday, the pizza industry prepares for one of the busiest pizza days of the year: Thanksgiving Eve. As one of the most traveled days of the year, the day before Thanksgiving families want a meal that is low-stress, no fuss and broadly-appealing as they prepare for their holiday feast.
Members of the American Pizza Community (APC) – a coalition of pizza companies, franchisees, suppliers and other vendors who make up the pizza industry – point to several reasons why pizza is the top choice on special days throughout the year including Thanksgiving Eve.
From oven-baked to customizable, pizza offers wholesome-quality ingredients that are sure to satisfy a whole group.
Pizza is a flexible option: pick it up, dine in or have it delivered. Any way you slice it, it's hot, fresh and easy.
Pizza is a low-stress choice. You don’t have to pile everyone into a car to go out the night before a long day of travel.
Pizza is the perfect meal to bring people together and for many special celebratory occasions. It’s a convenient and communal meal that is meant to be shared, customizable and liked broadly.
Thanksgiving Eve is the second most popular day of the year for ordering pizza; the other days include Super Bowl Sunday, Halloween, New Year's Eve and New Year's Day. With more than 70,000 pizzerias around the country, Americans have plenty of options!
About The American Pizza Community
The American Pizza Community is a coalition of the nation’s largest pizza companies, small business franchise owners, regional chains, suppliers and other entities that make up the American pizza industry. The coalition was formed to advocate for policies affecting pizza companies and operators of all sizes and to protect the integrity of the product. Issues include reasonable menu labeling information, fair wages and labor policies, tax reform and commodity policies. With millions of pizza combinations available to suit the variety of tastes of consumers nationwide, pizza can be a part of a healthy diet. www.americanpizzacommunity.com
In 20 years, Paradise has grown from creating one sauce, pizza sauce, to over 120 different product categories and packaging options. Paradise is the only sauce manufacturer that offers both All-Season Fresh Process™ and Packed in Season sauces along with coast to coast manufacturing in 3 plants.
From a match or product enhancement to a new menu or product idea, Paradise’s product offering for restaurants, foodservice manufacturers, schools and other foodservice establishments has expanded to include:
- Tomato Based Sauces
- Hot Sauces
- Salsas
- BBQ Sauces
- Ethnic Sauces
Paradise has also become an industry leader by providing strong support to help customers increase sales, maximize profitability and boost efficiency every step of the way, from product development to use in their operation.
For more information and to learn how Paradise’s 20 years of sauce expertise can help you get a competitive edge with your menu and sauces, visit www.paradisetomato.com or call 502-637-1700.
JACKSON, Miss. (November 15, 2012) – Unified Brands announces the addition of Mitch Cohen as Central Regional Sales Director. Mitch will be responsible for managing representative partners and sales growth for the central region of the United States for the company’s Groen, Randell, Avtec, and A la Cart product lines.
Cohen’s extensive experience most recently includes Executive Vice President for Victory Refrigeration. He also held previous sales and marketing positions at Vulcan-Hart and Southbend. Unified Brands and its Groen, Randell, Avtec and A la Cart product lines have leading industry positions in cooking equipment, cook-chill production systems, custom fabrication, foodservice refrigeration, ventilation, and conveyor systems. As an operating company within the Engineered Systems Segment of Dover Corporation, Unified Brands is headquartered in Jackson, MS, and operates manufacturing facilities there and in Weidman, MI. For additional information about Unified Brands please visit www.unifiedbrands.net.
Globe Food Equipment Company, Dayton, OH, announced the appointment of Kevin Woods as Vice President of Sales and Marketing.
Woods joins Globe with over 18 years of sales and marketing experience in the food service industry. He most recently served as the Central Region Sales Director for Unified Brands. During his four-year tenure with Unified Brands, he also served as Product Line Director and Education Segment Director.
Woods started his career with Hobart, holding various sales and marketing roles for 14 years.
Woods is a Certified Food Service Professional through the North American Association of Food Equipment Manufacturers (NAFEM). He serves as a member of the National Industry Advisory Board of the School Nutrition Association, and on the National Advisory Council for the National Foodservice
Management Institute (NFSMI) at the University of Mississippi in Oxford, MS.
Woods earned his bachelor’s degree from Wright State University. Prior to getting his degree, Woods served four years in the United States Marine Corps.
As Globe’s Vice President of Sales and Marketing, Woods’ responsibilities include increasing Globe’s worldwide sales, managing dealer/buying group/sales representative relationships, and overseeing all sales and marketing operations for the company. Woods will report directly to Globe’s President, Hilton Garner.
“Woods is an experienced food service industry executive, and his keen understanding of the industry and the distribution channel will allow Globe to build market share and strengthen our global footprint”, said Garner.
Headquartered in Dayton, Ohio, Globe Food Equipment Company is a leading provider of food preparation and countertop cooking equipment for the foodservice industry. Globe, a privately-held business, offers a complete line of products including premium, medium-duty and economical slicers, floor and tabletop planetary mixers, meat
choppers, weighing systems as well as gas and electric countertop cooking equipment. For more information, visit the company’s website at www.globeslicers.com.
Pizza Factory Inc., a 110 unit franchise headquartered in California recently sold to long-time franchisee, Ms. Mary Jane Riva.
Riva brings over 22 years of restaurant experience to the 33 year old “We Toss’em, They’re Awesome” Pizza Factory franchise. She currently owns and operates two Pizza Factories in southern California.
As the new President and CEO of the company, Riva said, “When the former owners Danny Wheeler and Ron Willey approached me with this opportunity, I felt I could bring my business experience as a Pizza Factory restaurant owner to the company and relate on an individual basis to each of our franchisees.”
Riva continued “I do not want to waiver from the original concept of Pizza Factory, i.e., family oriented restaurants, quality food, hand-tossed pizza. I want to bring more awareness of the franchise to the public, bring encouragement and stability for our franchisees and grow the company.”
A franchise-wide meeting was recently held in Sacramento to announce the change in ownership and inform the franchisees of Ms. Riva’s plans and changes in the future for the company.
JACKSON, Miss. (November 12, 2012) – Unified Brands announces the addition of Steve Carlson as director of national chain accounts. Carlson is responsible for strategic growth in the chain market segment in addition to leading the chain account management team.
Carlson’s extensive sales director experience most recently includes director of national sales responsibilities for Chipita America, where he oversaw their food division. He has held sales management positions with fortune 500 companies Miller Coors, Nestlé and Pepsi-Cola Bottlers Inc. Unified Brands and its Groen, Randell, Avtec and A la Cart product lines have leading industry positions in cooking equipment, cook-chill production systems, custom fabrication, foodservice refrigeration, ventilation, and conveyor systems.
As an operating company within the Engineered Systems Segment of Dover Corporation, Unified Brands is headquartered in Jackson, MS, and operates manufacturing facilities there and in Weidman, MI. For additional information about Unified Brands please visit www.unifiedbrands.net.
ANN ARBOR, Mich., Nov. 12, 2012 – Domino's Pizza is gearing up to raise "dough" for the kids of St. Jude Children's Research Hospital during the hospital’s ninth annual Thanks and Giving campaign. Starting today, for the first time, Domino’s will offer a bundle to benefit St. Jude. The Domino's campaign begins Nov. 12, and runs through Jan. 1, 2013.
Domino’s customers can donate to St. Jude by ordering the St. Jude Thanks and Giving Combo – a bundle that includes a medium one-topping pizza, a one-topping Handmade Pan Pizza, a 16-piece order of Parmesan Bread Bites, a two-liter bottle of Coca-Cola® and a $1 donation to St. Jude – for $19.99. Donations can also be made when ordering over the phone, in stores or online at www.dominos.com. Customers also have the option to text “PIZZA” to 50333 to donate $5 to St. Jude.
This year, Domino's is proud to be matching dollar-for-dollar all customer contributions up to a total of $250,000 – making each dollar raised from customers even more impactful.
"I am proud that Domino's has raised more than $12 million since we began participating in the St. Jude Thanks and Giving campaign in 2005," said J. Patrick Doyle, Domino's Pizza president and chief executive officer. "Our goal is to raise $10 million over the next three years for St. Jude Children’s Research Hospital to support its breakthrough discoveries and research that lead to lifesaving cures for children and their families around the world."
"The return of Domino’s Pizza as a St. Jude Thanks and Giving partner is a testament to its commitment to the lifesaving mission of St. Jude," said Marlo Thomas, national outreach director for St. Jude Children's Research Hospital. "Thanks to partners like Domino’s Pizza and its loyal customers, St. Jude Children’s Research Hospital is able to continue saving the lives of countless children around the world, all at no cost to patients and their families."
The St. Jude Thanks and Giving campaign, created in 2004 by Marlo Thomas and her siblings Terre and Tony, children of St. Jude founder Danny Thomas, celebrates the season of giving by building attention and garnering funds for St. Jude during those months of busy holiday shopping. For eight years, Domino’s Pizza has partnered with St. Jude; the funds raised during this campaign impact the lives of children in communities across the world, as St. Jude openly shares research discoveries directly with doctors and scientists everywhere.
From Nov. 12, 2012 – Jan 1, 2013, each St. Jude Thanks and Giving Combo sold includes a donation of $1.00 to St. Jude Children's Research Hospital, 262 Danny Thomas Place, Memphis, TN 38105. This purchase is not tax deductible. The funds raised will be put towards pediatric treatment and research focused on children's catastrophic diseases. For more information about St. Jude Children Research Hospital, visit www.stjude.org.
About Domino’s Pizza
Founded in 1960, Domino's Pizza is the recognized world leader in pizza delivery. As of the third quarter 2012, Domino’s operated a network of 10,040 franchised and Company-owned stores in the U.S. and over 70 international markets. During the third quarter, Domino’s had global retail sales of nearly $1.7 billion: nearly $800 million domestically and over $862 million internationally. Domino's had global retail sales of over $6.9 billion in 2011. In October 2012, Domino’s debuted its Handmade Pan Pizza, touting the product’s fresh, never-frozen dough and establishing itself as a player in the Pan Pizza market. In September 2012, Domino’s opened its 10,000th store, becoming one of only eight restaurant chains in the world to reach that milestone. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list.
About St. Jude Children’s Research Hospital
Since opening 50 years ago, St. Jude Children’s Research Hospital has changed the way the world treats childhood cancer and other life-threatening diseases. No family ever pays St. Jude for the care their child receives and, for every child treated here, thousands more have been saved worldwide through St. Jude discoveries. The hospital has played a pivotal role in pushing U.S. pediatric cancer survival rates from 20 to 80 percent overall, and is the first and only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. It is also a leader in the research and treatment of blood disorders and infectious diseases in children. St. Jude was founded by the late entertainer Danny Thomas, who believed that no child should die in the dawn of life. Join that mission by visiting stjude.org or following us on facebook.com/stjude and twitter.com/stjude.
RICHMOND, Va. — PERFORMANCE Foodservice-ROMA and Bacio Cheese has launched Bacio Cheese Blocks of Hope,™ a Hurricane Sandy relief program for pizzerias and victims of the recent storm.
For every pound of Bacio Cheese sold nationwide between Nov. 18, 2012, and Feb. 16, 2013, PERFORMANCE Foodservice-ROMA will donate 10 cents to the American Red Cross for its Hurricane Sandy relief efforts. And to provide further relief to pizzerias, the Bacio Cheese Blocks of Hope program also provides a 50 cent per pound relief rebate to all Bacio customers for purchases of Bacio Cheese within that time frame.
“First and foremost, we want to offer support to those in need following Hurricane Sandy,” said Fred Sanelli, Senior Vice President for Marketing, Brands, & Sales Development for PERFORMANCE Foodservice-ROMA. “Our pizzeria customers nationwide are already facing a difficult business environment.
“Hurricane Sandy brought tremendous destruction to the vibrant pizza market in the Northeast,” he added. “From lost power to completely destroyed stores, many of our pizzeria partners in these affected areas will be rebuilding for a long time. We know the American Red Cross relief work in the area is indispensable, and we are proud to contribute to their efforts. We hope that the Blocks of Hope relief rebate will help our customers along the East Coast rebuild more quickly. And for those pizzerias not directly impacted by Hurricane Sandy, we would like for the Blocks of Hope effort to create a sense of solidarity in the pizza industry nationwide.”
Additional information is available at www.baciocheese.com/blocksofhope.
Performance Food Group, Inc. (PFG) has traditionally provided to those in need during difficult times. Since 2005, PFG has partnered with Feeding America, the nation’s largest hunger relief organization. For its fiscal year ending June 31, 2012, PFG donated more than one million pounds of food to Feeding America.
PERFORMANCE Foodservice-ROMA (www.performancefoodservice.com) operates 36 broadline distribution centers serving customers nationwide. It is a business segment of Richmond, Va.-based PFG.
About Performance Food Group
Through its leading family of foodservice distributors – PERFORMANCE Foodservice-ROMA, Vistar and PFG Customized Distribution, Performance Food Group, Inc. (PFG) delivers over 98,000 national and proprietary-branded food and food-related products to more than 128,000 independent and national chain restaurants, quick-service eateries, pizzerias, theaters, schools, hotels, healthcare facilities and other institutions through its 69 distribution centers and 13 Merchant’s Mart locations across the United States. Altogether, PFG’s family of distributors offers outstanding service with a wide variety of high-quality products that, along with the strength of our industry-wide relationships and expertise, helps customers run their businesses successfully. For more information, visit www.pfgc.com.
About Bacio Cheese
Bacio Cheese is an exceptional Italian cheese made for the most discerning pizzerias. Bacio is true to its Italian namesake that means “kiss.” It is 100% natural cheese and specially made with premium Grade A milk and a Kiss of Buffalo Milk™ to create delicious authenticity and unparalleled performance. Our unique recipe makes Bacio special, but our obsession with premium quality makes Bacio exceptional. Our Master Cheese Maker supervises all aspects of Bacio – from the moment the milk is received to the packaging of the cheese. Bacio is available exclusively through PERFORMANCE Foodservice – ROMA. For more information, visit www.baciocheese.com.
ANN ARBOR, Mich., Nov. 8, 2012 – Domino's Pizza (NYSE: DPZ), the recognized world leader in pizza delivery, is launching its new Spanish-language ordering app for smartphones, available immediately. With this update to its current app, Domino's currently covers more than 80 percent of smartphones, and will now offer a language alternative for Hispanic consumers.
The app, and its Spanish-language update, join an already strong mobile ordering lineup that features the English version for the Apple iPhone®, Android phones and Amazon’s Kindle Fire, along with a full-feature mobile ordering site at http://mobile.dominos.com. The new app allows Spanish-speaking customers the ability to order from nearly every Domino’s store in the U.S. from the palm of their hand and with just a few taps on their screens. ¡Qué bien!
"We are committed to making sure we’re connecting with all our customers wherever they are,” said Russell Weiner, Domino’s Pizza chief marketing officer. “Now, that means providing Spanish-speaking users with the convenience of ordering from their mobile devices in a language that they are most comfortable with."
The new update is designed for customers whose primary language is Spanish, benefiting customers who have their mobile device primarily set to Spanish. Much like the English version of the app, the Domino’s Spanish-language app gives customers instant access to the full Domino’s menu, as well as local and national coupons. Users can also search for the closest Domino’s location, and can utilize the fan favorite Pizza Tracker to follow the stages of their order, from the oven to their door.
Domino's incredible mobile ordering, along with traditional online ordering, makes up 30 percent of Domino’s sales. Domino’s estimates it is one of the top ten e-commerce retailers when measured by number of transactions. Customers can order online at www.dominos.com.
The Domino’s Spanish language app is available for free from the App Store on iPhone and iPod touch, at www.itunes.com/appstore or the Amazon Appstore and Google Play store on Android phones.
About Domino’s Pizza
Founded in 1960, Domino's Pizza operates a network of 9,541 franchised and Company-owned stores in the United States and over 70 international markets. During the third quarter of 2011, Domino’s had global retail sales of nearly $1.6 billion, comprised of over $771 million domestically and nearly $813 million internationally. Domino's Pizza had global retail sales of over $6.2 billion in 2010, comprised of over $3.3 billion domestically and over $2.9 billion internationally.
In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list. Helped by the launch of its Domino's Smart Slice school lunch pizza in late 2010, Domino's is collaborating with the Alliance for a Healthier Generation to serve healthier school foods and beverages in the United States. In late 2009, Domino’s debuted its “Inspired New Pizza” – a permanent change to its hand-tossed product, reinvented from the crust up.</p>
LEXINGTON, Ky., Nov. 8, 2012 /PRNewswire-USNewswire/ -- The fork, made popular by Italian nobility, first appeared in the 4(th) century B.C. It started with just two prongs, then three, and finally four. The fork has really changed the way we eat. With a variety of entrees that you can use a fork to dig into, Fazoli's is celebrating the fork all this month. Monday, November 12, is Celebrate the Fork Day at Fazoli's. Stop by any participating Fazoli's for a Free Pick Your Pasta Entrée with the purchase of another pick your pasta entree.
Fazoli's is also celebrating the utensil all month with life-size forks that will be placed in participating cities across the country. Clues about the location of the fork in each market will be provided on Fazoli's Facebook page and via Twitter. Spot the fork and post a picture at findthefork.com, and you could win Free Spaghetti for a Year. The fork will be moving around participating markets now through the end of November, so keep your eye out for forks in the road, and other places.
Cathy Hull, Fazoli's Chief Marketing Officer, believes the large forks will definitely draw some attention "From kids twirling their spaghetti on Kids Night to couples catching up over great Italian food, the fork is the best way to enjoy Fazoli's," said Hull. "I think our guests will have fun trying to find the fork in their city. And what could be better than a year of free spaghetti!"
This month, Fazoli's is introducing plenty of new items to put on the fork. They include new lighter calorie entrees such as Chicken Bruschetta, Baked Chicken Penne & Peppers, Chicken Margherita Oven-Baked Flatbread Pizza, and a new lineup of chopped salads. In addition, Fazoli's has two new samplers -- a Spicy Sampler and a Robusto Sampler; has created two new oven-baked sandwiches -- Chicken Club Italiano Baked Sandwich and Roasted Chicken Basil Oven-Baked Sandwich; and has two ways to customize entrees –– a Spice It Up option and a Top It option. And while Fazoli's is all about the fork, it's introducing two menu options to eat with a spoon, the Chicken Bowtie Soup and the Italian Wedding Soup.
An American family favorite for more than 20 years, Fazoli's ranked No. 2 overall among large national fast-food chains in the prestigious Zagat Survey. With a premium menu of freshly prepared Italian entrees, oven-baked sandwiches and salads, a new service style featuring table service and a contemporary new restaurant design, Fazoli's is well positioned for growth. Already America's largest Italian quick-service chain with approximately 220 company and franchised restaurants, Fazoli's is expanding throughout the country. Founded in Lexington, Ky. in 1988, Fazoli's was acquired by Sun Capital Partners in 2006.
BOSTON, Nov. 8, 2012 /PRNewswire/ -- UNO Chicago Grill is introducing a new line of family size pizzas available for takeout only that will roll out in restaurants nationwide November 8. As part of this launch, UNO's has teamed up with Services for the UnderServed (SUS), a non-profit organization that provides direct support services to Veterans, and will donate 10 percent of each sale to SUS - giving a new meaning to "American Pie." Andrew Zimmern, SUS board member and celebrity chef, is lending his culinary expertise by creating two original pizza recipes available only for the family size take-out pizza.
UNO's has fashioned several topping choices for the new family size take-out pizza starting with a traditional cheese and tomato, pepperoni and their signature 'Build Your Own Pizza' feature, along with celebrity chef Andrew Zimmern's two custom recipes that include a Mediterranean style inspired by the Greek Isles and creamy Artichoke Bianco.
"After meeting Frank Guidara, learning that he was a veteran and of UNO's dedication to the military, I wanted to find a way where I could leverage my love of pizza to benefit our mutually-valued charity - SUS," said Andrew Zimmern. "I hope that by offering access to my unique recipes at UNO's, together we can raise enough money for SUS to continue to broaden their outreach and impact their capacity to meet the needs of those who serve."
Recently, SUS named Andrew Zimmern to its board of directors. Widely regarded as one of the most versatile and knowledgeable food personalities in the world, Andrew will give families nationwide a taste of the flavors he loves on pizza.
"UNO's is fortunate to have a partner in Andrew Zimmern who shares our passion for 'knock your socks off' flavor and for giving back to the community with Services for the UnderServed," added UNO's Chief Executive Officer, Frank Guidara. "We've made it our mission to support the men and women of the military and their families, both here and in Iraq and Afghanistan. I'm a Vietnam veteran, and I remember what the support of others meant to me during those years. We care, and we do what we can to show it."
SUS provides direct support services to Veterans of Iraq and Afghanistan and their families, many of whom were homeless and live with co-occurring chronic mental illness, substance abuse disorders and/or serious health conditions. The non-profit has tripled the number of Veterans it serves over the last two years and is providing more housing units and more homelessness prevention services than ever before through an innovative array of services. As a proud supporter of the military, Guidara and UNO's were eager to find a compelling way to bring heightened awareness to SUS.
"UNO's recognizes the moral imperative of giving something back to the men and women who have worn our uniform. Together we have the power to make an enormous difference in the lives of Veterans who came home after serving our country and then lost their way. Layer in a culinary genius such as Andrew Zimmern, and we are sure to make a difference," said Donna Colonna, Chief Executive Officer, SUS.
Entering its 70th year, UNO's continues to innovate and create artisan products that celebrate its Midwestern roots. For the past eight years, UNO's has shown support of active military, their families and military Veterans through partnerships with Pizzas 4 Patriots, Fisher House and SUS, as well as, regular outreach to local VA Hospitals and regular discounts and offers for military members.
About UNO's
Based in Boston, Massachusetts, Uno Restaurant Holdings Corporation includes 143 company-owned and franchised restaurants located in 24 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait and Saudi Arabia. UNO's mission is to deliver intensely flavorful, delicious and nutritious food in an environment of heartfelt hospitality, and was named America's Healthiest Chain Restaurant by Health magazine. The Company also operates fast casual Uno Due Go cafes, a quick service concept called Uno Express, and Uno Foods, a consumer packaged foods business which supplies airlines, movie theaters, hotels, airports, travel plazas, schools and supermarkets with both frozen and refrigerated private-label foods and UNO branded products. For more information, visit www.unos.com.
About Services for the UnderServed
SUS provides a complementary array of housing, employment, and wellness services and care coordination to Veterans and their families. Approximately 90 percent of the Veterans were homeless, and the majority live with mental illness, substance abuse disorders, and/or serious health conditions. Veterans served by SUS span the military branches, and from the Korean War through the Iraq and Afghanistan Wars. SUS partners with the U.S. Department of Labor and the U.S. Department of Veterans Affairs. For more information, visit http://sus.org/veterans/.
About Andrew Zimmern
A two-time James Beard Award-winning TV personality, chef, writer and teacher; Andrew Zimmern is widely regarded as one of the most versatile and knowledgeable personalities in the culinary world. As the creator, executive producer and host of Travel Channel's Bizarre Foods with Andrew Zimmern, Andrew Zimmern's Bizarre World and the latest, Bizarre Foods America, Andrew has explored cultures in more than 100 countries, shining the spotlight on effective ways to think about, create and live with food. His experiences tasting iconic dishes from every hemisphere has inspired his latest book, Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, Wonderful Foods: An Intrepid Eater's Digest, a pop culture-influenced look at funny, fantastic-and occasionally bizarre-ingredients. In August 2012, he launched AZ Canteen, a national food truck company. www.andrewzimmern.com.
MORRISTOWN, N.J., Nov. 5, 2012 – Villa Enterprises Management Ltd., Inc. (and its affiliates, Villa Enterprises), the global multi-concept restaurant franchisor, today announced the grand opening of a brand new Villa Italian Kitchen and Bananas in Cairo, Egypt. These locations mark Villa Enterprises’ first stores to open in Egypt.
The new restaurants opened this week at the American University in Cairo (AUC). Founded in 1919, the AUC student body represents over 100 countries and its faculty members, adjunct teaching staff and visiting lecturers are internationally diverse and include academics, business professionals, diplomats, journalists, writers and others from the United States, Egypt and other countries.
“As we continue to expand abroad, we are thrilled to announce the grand openings of our premier locations in Egypt,” said Adam Torine, senior vice president of business development at Villa Enterprises Management. “Our authentic recipes set forth to satisfy tastes around the world.” The opening of Villa Italian Kitchen and Bananas in Cairo, Egypt expands Villa Enterprises Management portfolio to nearly 35 international locations in seven countries including the United States, Italy, Mexico, Azerbaijan, Colombia, United Arab Emirates and Turkey.
About Villa Enterprises Management
Villa Enterprises Management Ltd., Inc. (and its affiliates, Villa Enterprises) is a global multi-concept restaurant franchisor with more than 330 quick service restaurant (QSR) locations across 38 U.S. states, Washington, D.C., Puerto Rico and six additional countries. Founded in 1964 by Naples, Italy native Michele Scotto as a small pizzeria next to the Ed Sullivan Theater in New York City, Villa Enterprises today is an international organization that owns several unique QSR brands: Villa Fresh Italian Kitchen, Villa Pizza; Green Leaf’s; Bananas; Casa Java; Mo’ Burger; Far East; and South Philly Steaks & Fries. These brands can be found in malls, airports, casinos, college campuses, and outlet centers across the U.S. and internationally. Additionally, Villa Enterprises Management owns and operates several upscale full-service restaurants in the New York City Metro area. For more information, please visit www.villaenterprises.com.
Toledo, OH - November 8, 2012 -Betco Corporation is pleased to announce the release of Healthy Schools Campaign's updated, expanded and re-designed fourth edition of The Quick & Easy Guide to Green Cleaning in Schools. Betco® has been a Supporting Partner since 2006 and was recently recognized by the Healthy Schools Campaign for its continuing support during a ceremony at the ISSA Show in Chicago. As sponsor, Betco® has played a key role on the team whose support has made the impact of this guide and the related Green Clean Schools initiative so significant.
Since the launch of the Green Clean Schools initiative in 2006, the movement for green cleaning in schools has grown significantly, with state-level legislation requiring green cleaning in schools, federal recognition of the importance of green cleaning, marketplace change and much more. The fourth edition of the Quick & Easy Guide was developed with the support of 25 national education stakeholder organizations and 22 cleaning industry corporate leaders following the distribution of nearly 125,000 copies of the popular and highly-regarded previous editions.
"Betco Corporation has been committed to Sustainability efforts since 1990 with the introduction of our Green Earth® chemical line and dilution management system. We continue to improve our chemicals, equipment, technology and training resources to help support our customer's Sustainability efforts. Betco® is glad to continually support the Quick & Easy Guide as a great benchmark resource for facilities to start or continually grow their Sustainability programs." John Reed - Director of Sustainability and Training, Betco Corporation.
As more schools seek to go green, The Quick & Easy Guide offers an authoritative, easy-to-use resource for getting started or moving forward with a healthy, effective, affordable and environmentally responsible cleaning program. The fourth edition, which includes practical advice for addressing today's cleaning challenges, builds on the success of time-tested earlier editions. The guide outlines five steps for starting or enhancing a green cleaning program, such as using green products and equipment, adopting new cleaning procedures and involving all school stakeholders in the process. The guide also includes an enhanced purchasing directory with hundreds of products that meet HSC's environmental standards for schools.
"It's incredible to see how much the movement for green cleaning in schools has grown since we launched the first guide in 2006," said Rochelle Davis, executive editor of the guide and President and CEO of Healthy Schools Campaign. "We've seen huge strides in policy, in the marketplace and on the ground in schools as more and more leaders embrace cleaning for health while protecting the environment. We are proud of the team that has come together to support this transformation. Healthy school environments are incredibly important to student success, staff productivity and the health of everyone in the school building."
Once again, Betco Corporation sets another new standard in Innovative Cleaning Technology. Betco® engineers innovative cleaning programs, products and equipment sold through distribution partners internationally. Betco® products serve numerous markets and industries including Building Services, Education, Healthcare, Food Service and Retail.
For more information about Betco's products and services please contact customer service @ 1-888-GO BETCO or visit www.betco.com.
CINCINNATI, OH – November 7, 2012 – To celebrate its announcement that it plans to expand to the Columbus area, LaRosa’s Pizzeria staged “LaRosa’s Perfect Pizza Meet & Eat” on October 26 in Dublin, Ohio, an affluent suburban area of Columbus. Team Members from the iconic Cincinnati family pizza restaurant served free hot, delicious pizza slices to hundreds of raving LaRosa’s fans who attended, including a number of prospective franchise owners. The event was supported by a highly-targeted direct mail program (current operators of other restaurant concepts looking to diversify) that began in October.
“It was great to talk with all of our Columbus fans who showed up to see us. The excitement and interest that we’ve experienced since our announcement has been unbelievable. We are so excited about the relationships with potential franchise owners we’re already starting to develop”, said Mike LaRosa, CEO, LaRosa’s Inc. The move to expand to Central Ohio extends the nearly 60-year-old company’s reach beyond established markets in Cincinnati, Northern Kentucky, Southeastern Indiana and the Greater Dayton area.
Social media was influential in LaRosa’s decision to expand to Columbus. “So many of our Facebook friends in Columbus have urged us to come to town” LaRosa said. Not surprisingly, announcements about the event and Columbus expansion on LaRosa’s Facebook page http://www.facebook.com/LaRosasPizzeria drove record activity- 2,037 new ‘likes’ and 249,091 unique visitors in one week. And there were more than 200 tweets and re-tweets on Twitter http://twitter.com/larosas3471111 prior to the event.
Built on the popularity of its traditional family recipe pizza, LaRosa’s also serves a full menu of hoagys, calzones, pasta, salads, appetizers and desserts in its dining room, for carry out or, uniquely, for delivery. LaRosa’s will deliver virtually anything on its menu to home, work or just about any other place a customer would like to enjoy it within its delivery area.
LaRosa’s hallmarks that differentiate it from other restaurant concepts include its original family recipes, commitment to food quality, full menu and an uncommon approach to “guest” service. Its Guest Service Center serves all current 65 LaRosa’s locations with phone and self service (online and, soon, mobile) ordering, as well as a focus on “make them smile” guest service that keeps its fans coming back.
The company has been recognized by a number of national trade and local Cincinnati media outlets for its success in business over the years, including being named “Chain of the Year” by Pizza Today.
About LaRosa’s
LaRosa’s was founded in 1954 on Cincinnati’s west side by Buddy LaRosa. It is now a $125 million restaurant company with 65 pizzerias serving neighborhoods throughout Greater Cincinnati, Northern Kentucky, Southeastern Indiana and the Miami Valley. To learn more about LaRosa’s, go to http://www.larosas.com.
DETROIT, Nov. 5, 2012 /PRNewswire/ -- As part of a long-standing tradition of giving back and saying "thanks" to all U.S. military men and women, Little Caesars Pizza is offering all United States armed forces veterans and active military members with a free order of Crazy Bread® with proof of military status at participating stores nationwide this Veterans Day.
"Little Caesars is thankful to all of our veterans and active members of the military who do so much to take care of us," said Little Caesars President and CEO, David Scrivano. "This is a small token of our appreciation for the time they've served on our behalf. We hope they will enjoy an order of Crazy Bread on us and know that we are truly honored to serve them."
On Sunday, Nov. 11, veterans can show their ID card or their DD-214 form, and active military members can show their current military-issued ID card that identifies their rank and branch to receive their free Crazy Bread. To find their nearest store, veterans can use the Little Caesars store locator at http://little.know-where.com/littlecaesars/cgi/selection or use the free app available for iPhones, iPads and iPods.
Veterans Day also marks the 6(th) anniversary of the Little Caesars Veterans Program. Created in 2006, the Little Caesars Veterans Program provides honorably discharged veterans with significant discounts and credits towards opening a Little Caesars franchise. The goal is to give veterans a business opportunity when they transition to civilian life or seek a career change, and to thank them for the sacrifices they and their families made for our country.
"As an organization we believe that our veterans, the men and women who have given so much to serve our country, should return home with business prospects to help them achieve their hopes and dreams," said Richard Moreno, Senior Vice President of Administration & Strategic Planning. "So, we created a program to honor veterans and provide them with an opportunity to become business owners."
The Little Caesars Veterans Program has grown steadily. Since the program launched, veterans have opened more than 200 Little Caesars stores. Little Caesars believes veterans possess the integrity and character to become exemplary Little Caesars owners. Many franchise opportunities available now, and will be partnering with veterans for years to come.
Little Caesars has been "giving back" since opening our first store in 1959. The Little Caesars Veterans Program, and the Little Caesars Love Kitchen reflect our strong belief and business philosophy that giving back and making a difference is something we can all do.
About Little Caesars Pizza
Little Caesars Pizza founders Michael and Marian Ilitch opened their first restaurant in Garden City, Michigan in 1959. Little Caesars is the largest carryout chain internationally with restaurants on four continents. Little Caesars is growing in prime markets across the country, and is offering strong franchisee candidates an opportunity for independence with a proven system. For the fifth year in a row, Little Caesars was named "Best Value in America"* of all quick-serve restaurant chains. In addition, Little Caesars offers strong brand awareness with one of the most recognized and appealing characters in the country, Little Caesar.
In addition to Little Caesars Pizza, Michael and Marian Ilitch's companies in the food, sports and entertainment industries include: the Detroit Red Wings, Olympia Entertainment, Olympia Development, Blue Line Foodservice Distribution, Champion Foods, Ilitch Holdings, Inc., Uptown Entertainment, Little Caesars Pizza Kit Fundraising Program, and a variety of venues within these entities. Michael Ilitch owns the Detroit Tigers. Marian Ilitch owns MotorCity Casino Hotel.
PHOENIX (November 5, 2012) – Just in time for World Vegan Month in November, NYPD Pizza is excited to announce the debut of The Veganizz, a specialty vegan pizza made with Daiya dairy-free cheese and topped with spinach, garlic, Roma tomatoes and fresh basil. Daiya cheese is now available for all pizzas on its expansive menu at no additional cost. The Veganizza™ will be available starting today at all store locations.
“We are committed to creating menu options that appeal to every person’s preference, lifestyle and diet,” says Richard Stark, CEO of NYPD Pizza. “With the growing demand for healthful vegan and gluten-free options, we have tailored our menu to accommodate every taste.”
This summer, NYPD Pizza challenged its Facebook fans to originate a name for the new vegan pizza. With much fanfare, a local Phoenix resident named the pie, The Veganizza. Next month, The Veganizza will be an exclusive national trademark of Ziegler’s NYPD, LLC.
In addition to its vegan menu, NYPD Pizza has rolled out its gluten-free menu1 to eight of its ten store locations by the end of this year (the Camelback and the Sky Harbor International Airport locations in Phoenix are set for a later date). The food is prepared in dedicated gluten-free ovens. The gluten-free menu features 12-inch pizzas with an assortment of toppings, Broadway Bruschetta and Spinach Artichoke Dip.
“We recognize the need for a healthy alternative for those seeking a gluten-free or vegan-friendly restaurant in the Valley,” adds Stark.
This year, the Vegetarian Resource Group commissioned a national survey to evaluate the increased number of vegetarians and vegans in the United States. The survey concluded that the number of vegetarians in the United States was about 4 percent, or 9 million adults, 2 million of which were vegans. The report also found that Western United States had the highest percentage of vegetarians and vegans.
The heightened awareness for Veganism may be attributed to recent vegan celebrity converts like Usher, Scarlett Johansson, Anne Hathaway and President Bill Clinton.
Whether you eat vegan, vegetarian or gluten-free, or are looking to explore new flavors, NYPD Pizzas’ menu serves to all tastes. For more information about The Veganizza, or to learn more about NYPD Pizza’s ten locations throughout metro-Phoenix, visit www.aznypdpizza.com, or follow on Twitter: @NYPD_Pizza and Facebook: www.facebook.com/NewYorkPizzaDepartment.
About NYPD Pizza
It’s been more than 16 years since Scott and Greg Ziegler moved to the Valley from Long Island to open their first NYPD Pizza neighborhood restaurants. Now locally-owned and operated by Richard Stark, CEO and majority shareholder, NYPD has served more than 2.5 million pizzas.
NYPD Pizza’s recipes have been handed down by three generations. Although their Family Kitchens are located in the desert, the water is produced with a special New York water filtration system that makes the signature crust taste extra chewy and crunchy. NYPD only uses vine-ripened tomatoes and exclusive cheese blends imported from Wisconsin and California.
NYPD Pizza won the 2012 and 2011 Phoenix New Times Readers’ Choice award for “Best Slice” and was named “Best Italian” at TASTE Chandler’s Culinary Festival 2011. Carryout, delivery, express lunch specials and catering services are available at all ten Valley-wide locations. For more information please visit www.aznypdpizza.com.
(1) While NYPD Pizza strives to ensure that all gluten-free menu items are 100% gluten-free, the restaurant cannot guarantee it as the kitchens house ingredients containing gluten.
INDIANAPOLIS, Nov. 1, 2012 /PRNewswire/ -- Noble Roman's, Inc. (OTC BB: NROM), the Indianapolis based franchisor of Noble Roman's Pizza and Tuscano's Italian Style Subs, today announced that a franchisee has opened its first Noble Roman's stand-alone take-n-bake franchise leveraging the Noble Roman brand, reputation for taste and quality, and the rapidly growing trend supporting the take-n-bake concept.
As previously announced, the company has signed agreements thus far for seven stand-alone take-n-bake units all to be located in suburbs surrounding Indianapolis. The first seven franchises were all sold to existing Noble Roman's franchisees. Two of the existing franchisees signed agreements for three units each and one existing franchisee signed for a single unit. The initial stand-alone take-n-bake franchise is in Greenwood, Ind., a southern suburb of Indianapolis. The six additional units are currently under development.
"The opening of the first Noble Roman's prototype take-n-bake store is a major milestone in our growth strategy and strategically positions us in this fast growing market," said Paul Mobley, Chairman and CEO, Noble Roman's Inc. "Take-n-bake is currently the fastest growing segment of the pizza industry and we expect to deliver the same high-quality, great tasting pizza to the consumer who favors this concept to control their pizza eating experience. It also leverages our success in our non-traditional venues such as grocery delis, convenience stores and travel plazas, bowling and entertainment centers, and others. Consumers around the country recognize that Noble Roman's means great-tasting pizza and unrivaled value. By expanding the take-n-bake concept, we can extend that reputation and provide tremendous convenience for consumers on-the-go. We look forward to expanding the take-n-bake concept to reach more of the pizza-loving consumer in the future."
The Noble Roman's Take-n-Bake concept features the chain's popular traditional Hand-Tossed Style pizza, Deep-Dish Sicilian pizza, the SuperThin pizza, and Noble Roman's famous breadsticks with spicy cheese sauce, all in a convenient cook-at-home format. Additional menu items will include such items as fresh salads, cookie dough, cinnamon rounds, bake-able pasta, cheesy sticks and more.
The Company's new take-n-bake pizza design grew out of the rising popularity of take-n-bake generally, the company's success in licensing over 1,350 groceries nationwide to carry Noble Roman's take-n-bake pizza, and the company's existing reputation for fun, great tasting pizza. The Noble Roman's stand-alone take-n-bake unit requires only 900 square feet with a minimal amount of equipment and build-out relative to a regular quick-service restaurant, resulting in a much lower investment cost. Additionally, the Company anticipates that the take-n-bake unit will require less labor and other operating costs, such as utilities, making it simpler and more affordable to operate, contributing to a compelling franchise opportunity.
"We remain focused on our strategy, which involves growing our existing base of grocery take-n-bake locations as well as its other non-traditional franchise locations in such venues as convenience stores, travel plazas, entertainment facilities, attractions and other locations conducive to foodservice," Mr. Mobley added.
About Noble Roman's
Noble Roman's, Inc. sells and services franchises and licenses for non-traditional foodservice operations under the trade names "Noble Roman's Pizza," "Noble Roman's Take-N-Bake," "Tuscano's Italian Style Subs," and "Tuscano's Grab-N-Go Subs." The Company has awarded franchise and/or license agreements in 49 states plus Washington, D.C., Puerto Rico, the Bahamas, Italy and Canada. The Company has recently developed a stand-alone take-n-bake pizza prototype, with the first unit opened on October 29, 2012 and six additional franchises under development.
HOUSTON, Texas (November 1, 2012) – Pizza Inn is proud to serve those who serve our country. In honor of Veterans Day, Pizza Inn of Houston will offer all veterans and active duty military a complimentary buffet on Sunday, November 11.
“Our veterans and military serve us every single day,” said Pizza Inn of Houston owner Hamid Foroudi. “This is our small way of showing gratitude and saying thanks to these brave individuals.”
To receive the complimentary buffet, valid credentials or military identification are required. This offer is available, no purchase necessary, while supplies last at select Pizza Inn restaurants for active or retired military only. Pizza Inn Holdings, Inc. (NASDAQ:PZZI) is an international pizza chain recognized for serving a variety of fresh, popular traditional and specialty pizzas.
About Pizza Inn Holdings, Inc.:
Headquartered in the Dallas suburb of The Colony, TX, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally under the trademarks "Pizza Inn" and "Pie Five Pizza Co." Pizza Inn, recognized as one of the top three pizza chains in Nation’s Restaurant News Consumer Restaurant Picks, is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (NASDAQ: PZZI) franchises approximately 300 restaurants and directly owns and operates 12 restaurants. For more information, please visit the company’s website (www.pizzainn.com), Facebook fan page (facebook.com/pizzainn), or follow Pizza Inn on Twitter (twitter.com/PizzaInn_Inc).
WASHINGTON, D.C. (October 31, 2012) — Last month, 8,292 restaurants of every type, their employees and customers came together to help end childhood hunger in the U.S. by participating in Share Our Strength’s Dine Out For No Kid Hungry™ fundraising program. Together, their generosity raised more than $5 million—more than twice what was raised last year—for Share Our Strength’s No Kid Hungry® campaign to ensure that every child in the U.S. gets the food they need, every day.
“The effects of childhood hunger in this country are far-reaching,” said Billy Shore, Share Our Strength’s founder and chief executive officer. “This is not a political issue; it’s a common sense issue. When we feed our kids, they grow up smarter, stronger and healthier.”
More than 16 million children in America struggle with hunger. By connecting kids in need with nutritious food and teaching their families how to cook healthy, affordable meals, the No Kid Hungry campaign surrounds children with nutritious food where they live, learn and play. In particular, the funds raised through Dine Out For No Kid Hungry are used to connect kids to effective nutrition programs like the School Breakfast Program and Summer Meals Programs, and to identify and eliminate barriers that prevent kids from accessing programs like these and other existing food and nutrition resources.
For example, of the more than 21 million kids in the U.S. who rely on free and reduced-price school lunches during the school year, just over 3 million get a free meal during the summer through the federal summer meals programs. Why? There is a shortage of sites offering the program, and many families don’t realize the program is available to them. This past summer (2012), Share Our Strength invested more than $1.2 million from the No Kid Hungry campaign to overcome these barriers and help more kids take advantage of summer meals programs. Funding from the campaign also helped develop new summer meals sites across the country, and helped produce and distribute information about summer meals sites to families, teachers and local community leaders in high-need areas.
All September long, restaurants across the country rallied their employees and customers to raise funds in a variety of creative ways. Participating restaurants included Arby’s, Benchmarc Restaurants by Marc Murphy, Bruegger’s Bagels, Denny’s, Corner Bakery Cafe, Fuddrucker’s, Joe’s Crab Shack, La Madeleine, Legal Sea Foods, Raising Cane’s Chicken Fingers, Romano’s Macaroni Grill, Shari’s Restaurant and Pies, Ted’s Montana Grill, Togo’s and many more. All participating restaurants were easily found on a zip-code searchable map at www.DineOutForNoKidHungry.org. Share Our Strength will soon be registering restaurants for the 2013 Dine Out For No Kid Hungry.
About Share Our Strength’s Dine Out For No Kid Hungry™
Share Our Strength’s Dine Out For No Kid Hungry™ is a national fundraising event that brings together thousands of restaurants and millions of consumers to help make sure no child in America grows up hungry. Every September, participating restaurants raise funds in a variety of ways to support the No Kid Hungry® campaign to end childhood hunger in America. Share Our Strength’s Dine Out For No Kid Hungry is nationally sponsored by Sysco, American Express, Ecolab, ONEHOPE Wine, SCA, Food Network, Clear Channel and the National Restaurant Association. Visit DineOutForNoKidHungry.org.
The NEW and Innovative SpeedKnife® offers 5 great features that will increase pizza shop profits and decrease strain on the users wrist and shoulder.
Downingtown PA. September 15, 2012 – Quality By Liones LLC offers a New pizza cutter that is the best invention to come along in the pizza industry in decades. After years of using the single wheel pizza cutter, the founder of Quality By Liones LLC was determined to improve the single wheel pizza cutter. The SpeedKnife® is the result of 10 years of research and development that will be a great addition to all pizza shops. The SpeedKnife® is made of the best materials available that have long lasting durability.
Faster, Easier, and Safer– Cut pizza in half the time. The unique two wheel design only requires user to move their hand half the distance of the cut. The revolutionary design keeps all cuts straight and fast. There is no chance for dangerous curving to the left or right. The SpeedKnife® steers itself straight every time.
The ergonomic design is intended to maximize productivity by reducing user fatigue and discomfort. The single wheel pizza cutter design is hard on the wrist and shoulder which causes fatigue after hours of use. The SpeedKnife® keeps the users hand and arm in the proper position that results in reduced stress and allows maximum cutting power by simply pushing down and gliding across the pizza.
The ease of cleaning the SpeedKnife® is light years ahead of the standard one wheel pizza cutter. Simply use a coin to turn the fastener and the blades and ball bearings are easily removed for cleaning. No more wrenches and screwdrivers. The fastener and ball bearings are inserted in a dishwasher basket and easily cleaned.
After 40 years of operating some of the busiest pizza shops on the east coast the founder set out to improve the single wheel pizza cutter. In his 10 year quest to create the new Speedknife® he developed what we call “the racecar” of pizza cutters. The owner currently operates one of the busiest pizza shops in the greater Philadelphia area and is constantly striving to create and deliver better quality products to the pizza industry.
Now through December 31, 2012, every operator who completes a purchase order of free branded merchandise at www.fohmerch.com will be entered for a chance to win $1,000. Created to thank operators for promoting brands like Lipton®, Hellmann’s®, Best Foods®, and Country Crock®, this sweepstakes is open to all operators who want to build their business with the power of brands.
Research shows that front-of-house branding can have a strong influence on the purchase decision of both loyal and new customers. By promoting top brands, operators show they care about quality, resulting in increased traffic, guest satisfaction, and profits.
Unilever Food Solutions offers a variety of branding tools to help operators in a way that best fits the needs of their operations. At www.fohmerch.com, operators can choose from free branded merchandise like iced tea urn wraps, window decals, condiment caddies, sandwich paper and more—and when they order, they’ll be entered for a chance to win $1,000!
Learn more about the value of front-of-house branding and see all the available merchandise at www.fohmerch.com.
No purchase necessary. Void where prohibited. The Unilever Food Solutions Front-of-House Promotion is sponsored by Conopco, Inc. d/b/a Unilever. Open to individuals, 18 years or older who are entering on behalf of Small Independent Operators or Full Service Restaurants that operate in the 50 U.S., D.C., and Canada (excluding Quebec) with three or fewer locations. Starts 12:00 a.m. ET on 10/22/12 & ends 11:59 p.m. ET on 12/31/12. For official rules, click here.
# # #
Unilever Food Solutions – Who We Are
At Unilever Food Solutions, we help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more.
Our service offering around Your Guests, Your Menu and Your Kitchen provides insights and tools to help make your business more profitable. We create ingredients that save precious prep time in the kitchen, without compromising on flavor or flair and constantly provide ideas and inspiration that keep your menu fresh and exciting. Our ingredients are some of the staples of professional kitchens in 74 countries around the world: Knorr, Hellmann’s, Lipton and more.
We’ve been in the foodservice industry since the 1880s. We’re chefs ourselves. We understand that critical balance between impressing your guests and making a profit, and how to keep your menus and recipes fresh and exciting, as times and tastes change.
(COPPELL, Texas) Oct. 23, 2012 – CiCi's Pizza <http://www.cicispizza.com/> , home of the custom pizza buffet <http://www.franchising.com/food_franchises/pizza.html> , continues implementing its 10-year “Build the Brand” growth strategy with key executive changes, including a new vice president of national brand excellence and a vice president of franchise development.
Geoff Goodman, a nearly five-year veteran at CiCi’s, steps into the role of vice president of national brand excellence. Previously, he served as director of brand excellence, with responsibility for supporting franchisees with strategies that enable strong operations. Former CiCi’s franchisee Quinn Newhall takes over Goodman’s position as director of brand excellence, marking his return to CiCi’s corporate operations and building upon his more than 20-year career in restaurant management.
Tom McCord joins the company as vice president of franchise development. McCord, a seasoned franchising and real estate executive, brings nearly 15 years’ experience with top industry brands including Carlson Restaurants and Yum! Brands. He’ll work to grow the company by recruiting the best franchisees and securing top restaurant sites.
“2012 has been a pivotal year in CiCi’s growth, and the changes we’re announcing today are key to our continued success,” said Mike Shumsky, CEO. “Geoff and Quinn are the perfect complement, fostering strong franchisee relationships and ensuring the CiCi’s brand continues to offer the best quality and value to our guests. Tom brings a high level of expertise to help us not only bring new franchisees into the system but prepare them for long-term success.”
In 2012, CiCi’s launched its redesigned award-winning website <http://www.webaward.org/winner.asp?eid=18823> , deployed a revamped site model, rolled out a new restaurant prototype and was named America’s favorite pizza chain <http://www.marketforce.com/press-releases/item/market-force-panel-study-rates-best-pizza/> in a national survey by Market Force.
With more than 500 family-friendly restaurants nationwide, CiCi's is known for its custom pizza buffet, always fresh and stocked with 28 piping-hot pizzas in rotation, delicious pastas, crisp salads, hot soup and oven-baked desserts. For more information, visit www.cicispizza.com <http://www.cicispizza.com> .
About CiCi’s Pizza
Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas, in 1985, and now has more than 500 restaurants in 34 states. The family-oriented restaurant, known for its endless pizza, pasta, salad, soup and dessert buffet, was named America’s favorite pizza chain in the 2012 Market Force <http://www.marketforce.com/press-releases/item/market-force-panel-study-rates-best-pizza/> survey and has been listed by Zagat and Parents magazine as a top family-friendly restaurant. Also in 2012, CiCi’s fully redesigned website was honored as an outstanding website by WebAwards, CiCi’s was recognized by G.I. Jobs as a Military Friendly Franchise <http://www.militaryfranchising.com/> ®, and Entrepreneur named CiCi’s to its Franchise 500 list. For more information about CiCi’s, visit www.cicispizza.com <http://www.cicispizza.com> or www.facebook.com/cicis <http://www.facebook.com/cicis> .
For franchising information, contact Tom McCord at tmccord@cicispizza.com or 972-745-9318.
CINCINNATI, OH - October 24, 2012 – LaRosa’s Pizzeria, the iconic Cincinnati family pizza restaurant with a near 60 year history of serving raving fans, plans to expand to the Columbus area, extending its reach beyond established markets in Cincinnati, Northern Kentucky, Southeastern Indiana and the Greater Dayton area.
To do so, LaRosa’s is embarking on a campaign to recruit potential franchise partners who are experienced entrepreneurs with demonstrated success in existing Columbus area retail businesses. The effort will particularly target those who currently operate other restaurant concepts who are looking to diversify their operations.
LaRosa’s will celebrate the kick off of the campaign with “LaRosa’s Perfect Pizza Meet & Eat”, a free pizza sampling day on Friday, October 26. LaRosa’s mobile pizza kitchen will serve free pizza from 11:00 a.m. to 2:00 p.m. at 8800 Lyra Drive, near Polaris Fashion Place. Along with serving potential franchise partners, it will be open to the public.
“We have so many friends in Columbus who urged us to come to town. Our Perfect Pizza Meet & Eat is our way of letting them know we heard them, as well as introducing our family recipe pizza to new friends in Columbus,” said Mike LaRosa, CEO, LaRosa’s Inc. Columbus residents may have had a taste of LaRosa’s if they’ve visited sports or entertainment venues like Kings Island, Great American Ball Park or Paul Brown Stadium in Cincinnati, where LaRosa’s pizza is served. “We’re looking to build a presence in Columbus with franchise partners who are people we like, people we trust and people who do good business,” LaRosa continued.
Built on the popularity of its traditional family recipe pizza, LaRosa’s also serves a full menu of hoagies, calzones, pasta, salads, appetizers and desserts in its dining room, for carry out or, uniquely, for delivery. LaRosa’s will deliver virtually anything on its menu to home, work or just about any other place a customer would like to enjoy it within its delivery area.
LaRosa’s hallmarks that differentiate it from other restaurant concepts include its original family recipes, commitment to food quality, full menu and an uncommon approach to “guest” service. Its Guest Service Center serves all current 65 LaRosa’s locations with phone and self service (online and, soon, mobile) ordering, as well as a focus on “make them smile” guest service that keeps its fans coming back.
The company has been recognized by a number of national trade and local Cincinnati media outlets for its success in business over the years, including being named “Chain of the Year” by Pizza Today.
About LaRosa’s
LaRosa’s was founded in 1954 on Cincinnati’s west side by Buddy LaRosa. It is now a $125 million restaurant company with 65 pizzerias serving neighborhoods throughout Greater Cincinnati, Northern Kentucky, Southeastern Indiana and the Miami Valley. To learn more about LaRosa’s, go to http://www.larosas.com.
THE COLONY, Texas (October 23, 2012) – Pie Five Pizza Co. is slicing up a healthy new option for guests. Pie Five, a division of Pizza Inn Holdings, Inc. adds Gluten Free Crust to its menu at all eight Dallas-Fort Worth Metroplex locations.
“We are thrilled to introduce Gluten Free Crust to the Pie Five menu,” said Interim Pie Five CEO Clinton Coleman. “Now those on a Gluten Free diet can still enjoy pizza on a regular basis. Our menu truly provides delicious and healthy options for everyone.”
In the last few years many consumers have made a choice to reduce their consumption of gluten, a protein composite found in food processed from wheat, rye and barley.
“As a growing fast-casual-chain, our goal is to focus on our customers’ needs while redefining the pizza dining experience. Our customers desire fresh pizza with healthy options in a timely manner, and that’s what we produce,” Coleman said. “We can’t wait for our guests to try our new Gluten Free Crust.”
In addition to welcoming Gluten Free Crust to its menu, the Pie Five menu includes other menu enhancements such as their new delicious cheese combinations of Mozzarella and Provolone. They have also added olive oil as a healthier sauce option and a flavorful new Italian Herb Thin Crust made daily with their own blend of Italian Seasoning.
Pie Five was recently named by Nation’s Restaurant News as a 2012 Hot Concept award winner. Guests can choose from more than a million combinations of fresh made-to-order pizzas and a variety of specialty pie choices prepared in less than five minutes on a 9-inch Crispy Thin, Classic Pan, Italian Herb Thin or Gluten Free Crust.
About Pie Five:
Pie Five is a subsidiary of Pizza Inn Holdings, Inc. headquartered in the Dallas suburb of The Colony, Texas, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally under the trademarks "Pizza Inn" and "Pie Five Pizza Co." Pizza Inn is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (NASDAQ:PZZI) franchises approximately 300 restaurants and directly owns and operates 12 restaurants. For more information, please visit www.pizzainn.com.
HOUSTON, Texas (October 23, 2012) – On Halloween, ghosts, goblins and witches eat for free…at least at Pizza Inn. Pizza Inn of Houston is offering families a complimentary “boo-fet” for children, all day October 31.
After an evening of trick-or-treats, Pizza Inn invites families to continue their Halloween experience with a special offer that invites children ten years old and younger to receive a free “boo-fet” with the purchase of one adult “boo-fet.”
“If kids designed a holiday, it would be Halloween. This is their chance to wear costumes, indulge in candy and visit haunted houses,” said Pizza Inn of Houston owner Hamid Foroudi. “Our goal at Pizza Inn is to create a dining environment where families can come together, talk and share a meal. As a family-oriented restaurant, we are excited to join the Halloween festivities and offer a complimentary ‘boo-fet’ to kids.”
Pizza Inn of Houston is located at 1801 Mangum Rd. and is open daily from 10:30 a.m. to 8:30 p.m. Call 713.861.2389 for additional information.
The offer is available while supplies last at select Pizza Inn restaurants. Pizza Inn Holdings, Inc. (NASDAQ:PZZI) is an international pizza chain recognized for serving a variety of fresh, popular traditional and specialty pizzas.
About Pizza Inn Holdings, Inc.
Headquartered in the Dallas suburb of The Colony, TX, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally under the trademarks "Pizza Inn" and "Pie Five Pizza Co." Pizza Inn, recognized as one of the top three pizza chains in Nation’s Restaurant News Consumer Restaurant Picks, is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (NASDAQ: PZZI) franchises approximately 300 restaurants and directly owns and operates 12 restaurants. For more information, please visit the company’s website (www.pizzainn.com), Facebook fan page (facebook.com/pizzainn), or follow Pizza Inn on Twitter (twitter.com/PizzaInn_Inc).
(COPPELL, Texas) Oct. 23, 2012 – CiCi's Pizza, home of the custom pizza buffet, continues implementing its 10-year “Build the Brand” growth strategy with key executive changes, including a new vice president of national brand excellence and a vice president of franchise development.
Geoff Goodman, a nearly five-year veteran at CiCi’s, steps into the role of vice president of national brand excellence. Previously, he served as director of brand excellence, with responsibility for supporting franchisees with strategies that enable strong operations. Former CiCi’s franchisee Quinn Newhall takes over Goodman’s position as director of brand excellence, marking his return to CiCi’s corporate operations and building upon his more than 20-year career in restaurant management.
Tom McCord joins the company as vice president of franchise development. McCord, a seasoned franchising and real estate executive, brings nearly 10 years’ experience with top industry brands including Carlson Restaurants and Yum! Brands. He’ll work to grow the company by recruiting the best franchisees and securing top restaurant sites.
“2012 has been a pivotal year in CiCi’s growth, and the changes we’re announcing today are key to our continued success,” said Mike Shumsky, CEO. “Geoff and Quinn are the perfect complement, fostering strong franchisee relationships and ensuring the CiCi’s brand continues to offer the best quality and value to our guests. Tom brings a high level of expertise to help us not only bring new franchisees into the system but prepare them for long-term success.”
In 2012, CiCi’s launched its redesigned award-winning website, deployed a revamped site model, rolled out a new restaurant prototype and was named America’s favorite pizza chain in a national survey by Market Force.
With more than 500 family-friendly restaurants nationwide, CiCi's is known for its custom pizza buffet, always fresh and stocked with 28 piping-hot pizzas in rotation, delicious pastas, crisp salads, hot soup and oven-baked desserts. For more information, visit www.cicispizza.com.
About CiCi’s Pizza
Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas, in 1985, and now has more than 500 restaurants in 34 states. The family-oriented restaurant, known for its endless pizza, pasta, salad, soup and dessert buffet, was named America’s favorite pizza chain in the 2012 Market Force survey and has been listed by Zagat and Parents magazine as a top family-friendly restaurant. Also in 2012, CiCi’s fully redesigned website was honored as an outstanding website by WebAwards, CiCi’s was recognized by G.I. Jobs as a Military Friendly Franchise®, and Entrepreneur named CiCi’s to its Franchise 500 list. For more information about CiCi’s, visit www.cicispizza.com or www.facebook.com/cicis.
VANCOUVER, Wash. – October 22, 2012 – Papa Murphy’s International, the country’s largest take ‘n’ bake pizza chain with 1,300+ locations, today announced WDCW (Wong, Doody, Crandall, Wiener) as its agency of record. WDCW is an independently owned agency with offices in Seattle and Los Angeles. On behalf of Papa Murphy’s, WDCW’s responsibilities will include national brand strategy, creative campaigns, digital marketing and social media.
Papa Murphy’s executive team and franchise leadership conducted a comprehensive review that included the incumbent, Periscope, and three new creative agencies. “After extensive review, it was clear that WDCW has a strong grasp of Papa Murphy’s brand positioning and the need to drive consumer trial and top-of-mind awareness through heartfelt creative that speaks to a family’s desire to connect over dinner,” said Jenifer Anhorn, chief marketing officer at Papa Murphy’s. “We look forward to partnering with them to elevate Papa Murphy’s national brand profile.”
Tracy Wong, chairman and executive creative director at WDCW, looks forward to collaborating with a brand he has eyed for some time. “WDCW has been in Seattle for nearly 20 years where Papa Murphy’s has close to 100 stores. We’ve watched the chain grow to become the pizza powerhouse it is today and we couldn’t be more excited to dive into the business and see to what new levels we can elevate it.”
WDCW will immediately assume responsibility for Papa Murphy’s branding and creative efforts, with a goal to launch a new marketing campaign in Q1, 2013.
About Papa Murphy's
Papa Murphy's is the fifth-largest pizza chain in the country and the pioneer and leader of the take 'n' bake pizza segment. Papa Murphy's operates over 1,300 franchised and corporate-owned locations in 36 states and Canada. The Vancouver, Wash.-based company offers custom-made pizzas featuring high-quality, fresh toppings generously layered on pizza dough that is made fresh each morning in each store. By baking Papa Murphy’s pizzas at home, customers get to experience the home-baked aroma of a convenient, delicious meal that the brand is known for. In addition to handmade pizzas, the company offers a growing menu of take 'n' bake items, including Cheesy Bread, Cinnamon Wheels, and chocolate chip cookie dough. Papa Murphy’s was recently voted “#1 Rated Pizza Chain” by surveyors in Zagat Survey’s 2010, 2011 and 2012 Fast Food Survey and is a four-time recipient of Pizza Today’s Chain of the Year award. For more information, visit www.papamurphys.com . Find Papa Murphy’s on Facebook at www.facebook.com/papamurphyspizza.
About WDCW
WDCW (Wong, Doody, Crandall, Wiener) (http://wdcw.com/ ) is a full-service marketing ideas agency with offices in Seattle and Los Angeles. WDCW builds cultural capital and provides strategic, creative and analytic services for such clients as Alaska Airlines, T-Mobile, ESPN, Amazon, Hitachi, Holland America Line, The Gates Foundation and VIZIO.
DETROIT, Oct. 16, 2012 /PRNewswire/ -- Little Caesars Pizza Kit Fundraising Program is the first in the nation to bring Pizza Cones, a unique hand held pizza treat, to the masses. Little Caesars Pizza Cone Kits are now being sold by non-profit organizations across the United States, including schools, churches, sports teams and more. Little Caesars Pizza Cones are sold exclusively through fundraisers and are not available in Little Caesars restaurants.
Offering a new twist on traditional pizza, Little Caesars Pizza Cones are made with tasty cone shaped pizza crusts, 100 percent real mozzarella cheese, Little Caesars signature pizza sauce and pepperoni. Families enjoy layering the ingredients and building the Pizza Cones to their liking for a one-of-a-kind pizza making experience. Little Caesars Pizza Kits is the first and only fundraising program to offer this innovative Pizza Cone Kit.
“Little Caesars Pizza Cones are some of the most exciting new products we've introduced in our 15 year history,” said Joan Rivard, vice president of Little Caesars Pizza Kit Fundraising Program. “As fundraising becomes more critical for all types of non-profit organizations, it is imperative that these groups use a fundraising program that can help drive their sales by continuously offering unique products that are a value for the consumer.”
For those who crave a sweeter experience, new Sweet Treat Cones are also available in two varieties. The S’mores Sweet Treat Cone Kit contains a ready-to-bake graham cracker cone with warm fluffy chocolate, creamy marshmallow swirls and sprinkles of graham cracker crumbs. The Apple Cheesecake Sweet Treat Cone Kit features creamy cheesecake filling with brown sugar and spiced apples.
Little Caesars offers its Pizza Cones as part of the Pizza Kit Fundraising Program. Pizza Cone Kits include all of the ingredients to make eight Pizza Cones or six Sweet Treat Cones at home in just minutes.
“At a cost of a little more than $2 a cone, we know our customers appreciate the value they are getting for their money,” explained Rivard. “The group running the fundraiser earns $5 - $7 profit toward their fundraising needs on each kit sold.”
Pizza Cone Kits can be purchased through a Little Caesars Pizza Kit fundraiser or at www.PizzaKit.com. Any non-profit organization looking to raise money can get started with a Little Caesars Pizza Kit fundraiser by calling 1-888-4-LC-KITS (1-888-452-5487) or visiting www.PizzaKit.com. A traditional Pizza Kit contains all the ingredients to make three family size pizzas at home in just minutes.
About Little Caesars Pizza Kits
Little Caesars Pizza Kit Fundraising Program was founded as a result of the Little Caesars strong commitment to community and family. The company developed the Pizza Kit Fundraising Program as an innovative way to help non-profit organizations raise funds by selling kits with quality ingredients that allow families to prepare and make Little Caesars Pizza in their own home. There are now more than 25 products available to sell in the program, including traditional Little Caesars Pizza Kits and Personal Pizza Kits, Little Caesars Pizza Cone Kits, Crazy Bread Kits, Italian Cheese Bread Kits, Boneless Caesar Wing Kits, Gourmet Salad Fixin's Kits, Cookie Dough and more.
Since its introduction in the Detroit area in 1997, Little Caesars Pizza Kits has become a successful, profitable fundraiser for all types of non-profit organizations. Today, the company proudly helps raise millions of dollars for thousands of schools, churches, sports teams and non-profit organizations throughout the continental United States and in Ontario and Alberta, Canada.
VANCOUVER, Wash. –– October 16, 2012 –– Restaurants typically see an increase in traffic on Halloween, as partygoers and parents opt for the convenience of a pre-made meal. Papa Murphy’s knows this all too well; October 31st is one of the take and bake pizza chain’s busiest days of the year. In fact, many of Papa Murphy’s 1,300-plus U.S. locations see flocks of costume-clad families coming through the door. Why? The return of the Jack-O-Lantern Pizza!
Papa Murphy’s launched the Jack-O-Lantern Pizza nationally seven years ago. Today it’s become a Halloween tradition for families coast-to-coast. The pizza is handcrafted with freshly grated cheese and premium pepperoni slices, arranged to resemble a Jack-O-Lantern’s face.
“I love the Jack-O-Lantern pizza. My sister and I always have to get them,” wrote Sue, a fan on Papa Murphy’s Facebook page (www.facebook.com/papamurphyspizza). “This pizza is kind of a sentimental thing to us now.”
Like Papa Murphy’s other signature pizzas, the Jack-O-Lantern Pizza takes 12-18 minutes to bake in customers’ home ovens. Price and participation varies nationwide.
About Papa Murphy's
Papa Murphy's is the fifth-largest pizza chain in the country and the pioneer and leader of the take 'n' bake pizza segment. Papa Murphy's operates over 1,300 franchised and corporate-owned locations in 36 states and Canada. The Vancouver, Wash.-based company offers custom-made pizzas featuring high-quality, fresh toppings generously layered on pizza dough that is made fresh each morning in each store. By baking Papa Murphy’s pizzas at home, customers get to experience the home-baked aroma of a convenient, delicious meal that the brand is known for. In addition to handmade pizzas, the company offers a growing menu of take 'n' bake items, including Cheesy Bread, Cinnamon Wheels, and chocolate chip cookie dough. Papa Murphy’s was recently voted “#1 Rated Pizza Chain” by surveyors in Zagat Survey’s 2010, 2011 and 2012 Fast Food Survey and is a four-time recipient of Pizza Today’s Chain of the Year award. For more information, visit www.papamurphys.com. Find Papa Murphy’s on Facebook at www.facebook.com/papamurphyspizza.
October x, 2012 (Elgin, Ill.) – The 20,000th Middleby Marshall Oven for Domino’s Pizza was recently installed in Domino’s 9,999th store which opened recently in Carlsbad, California under the direction of owners Shane Casey and Dan Hosseini.
“Domino’s Pizza is cooking nearly 400 million pizzas every year in Middleby Marshall ovens, from our basic oven to the WOW! Oven in their stores,” said Mark Sieron, President of Middleby Marshall. “We are truly honored to be their partner for more than three decades and celebrate this milestone achievement.”
Middleby Marshall has been an oven supplier to Domino’s Pizza for more than 30 years and has grown with the pizza chain as they enter new global markets. Currently there are Middelby Marshall ovens in Domino’s in nearly 70 countries on six continents.
“In my 24 years with Domino’s Pizza I have always exclusively used Middleby Marshall ovens in all my stores,” said franchisee Shane Casey. “The ovens continue to advance, and the WOW! Oven is the fastest and most consistent bake yet. When my stores have record sales days, the Middleby Marshall ovens keep the pizzas coming and the deliveries on time.”
About Middleby Marshall
Middleby Marshall is a division of The Middleby Corporation (NASDAQ: MIDD), a world leader in commercial cooking. Middleby Marshall is the #1 global manufacturer of conveyor cooking ovens, including the WOW! Oven, the fastest and most energy saving conveyor oven in the world and CTX, the only infrared conveyor oven in the commercial cooking market. The WOW! Oven is in use around the world by the top six pizza chains.
VANCOUVER, Wash. – October 16, 2012 – Restaurants typically see an increase in traffic on Halloween, as partygoers and parents opt for the convenience of a pre-made meal. Papa Murphy’s <http://www.papamurphys.com/> knows this all too well; October 31st is one of the take and bake pizza chain’s busiest days of the year. In fact, many of Papa Murphy’s 1,300+ U.S. locations see flocks of costume-clad families coming through the door. Why? The return of the Jack-O-Lantern Pizza!
Papa Murphy’s launched the Jack-O-Lantern Pizza nationally seven years ago. Today it’s become a Halloween tradition for families coast-to-coast. The pizza is hand-crafted with freshly-grated cheese and premium pepperoni slices, arranged to resemble a Jack-O-Lantern’s face.
“I love the Jack-O-Lantern pizza. My sister and I always have to get them,” wrote Sue, a fan on Papa Murphy’s Facebook page (www.facebook.com/papamurphyspizza <http://www.facebook.com/papamurphyspizza> ). “This pizza is kind of a sentimental thing to us now.”
Like Papa Murphy’s other signature pizzas, the Jack-O-Lantern Pizza takes 12-18 minutes to bake in customers’ home ovens. Price and participation varies nationwide.
About Papa Murphy's
Papa Murphy's is the fifth-largest pizza chain in the country and the pioneer and leader of the take 'n' bake pizza segment. Papa Murphy's operates over 1,300 franchised and corporate-owned locations in 36 states and Canada. The Vancouver, Wash.-based company offers custom-made pizzas featuring high-quality, fresh toppings generously layered on pizza dough that is made fresh each morning in each store. By baking Papa Murphy’s pizzas at home, customers get to experience the home-baked aroma of a convenient, delicious meal that the brand is known for. In addition to handmade pizzas, the company offers a growing menu of take 'n' bake items, including Cheesy Bread, Cinnamon Wheels, and chocolate chip cookie dough. Papa Murphy’s was recently voted “#1 Rated Pizza Chain” by surveyors in Zagat Survey’s 2010, 2011 and 2012 Fast Food Survey and is a four-time recipient of Pizza Today’s Chain of the Year award. For more information, visit www.papamurphys.com <http://www.papamurphys.com> . Find Papa Murphy’s on Facebook at www.facebook.com/papamurphyspizza <http://www.facebook.com/papamurphyspizza> .
LOUISVILLE, Ky.--(BUSINESS WIRE)-- Papa John’s announced today that they are getting together with Taylor Swift for the highly anticipated release of the six-time Grammy-winning superstar’s latest CD, Red. Papa John’s is offering customers the opportunity to engage with the brand and Taylor’s new CD through a variety of channels, including the ability to purchase Red and a large one-topping pizza for $22 in-store or at www.papajohns.com beginning Oct. 22.
Available now at www.papajohns.com/taylorswift, customers can sample Taylor’s latest video on "Papa’sPizza Party Playlist," shop for Taylor merchandise packages, and enjoy a 25 percent savings on regular menu priced orders through the limited-time "Taylor Swift Pizza Party" offer, using the promo code 25RED for online orders. The offer is good through Oct. 21.
Promotional components of the partnership between the mega-star and the world’s third largest pizza company include a customized four-color large pizza box, in-store point-of-purchase elements and a Web page — all featuring Taylor’s image from the Red CD cover.
"We’re thrilled to partner with Taylor Swift on the launch of her highly anticipated CD, Red," said Papa John’s Founder and CEO John Schnatter, about the brand’s foray into the music world. "It’s a successful combination of No. 1’s. Papa John’s is No. 1 in the American Customer Satisfaction Index and the Harris Poll Equitrend® Study, and Taylor has spent weeks at No. 1 atop Billboard’s all-genre Hot 100 chart and topped the iTunes charts in 32 countries."
Papa John’s is also sponsoring the "Taylor Swift Worldwide Radio Remote," bringing Taylor to fans across the country live from Nashville on Oct. 26. More than 70 radio stations will participate and provide fans with the opportunity to win "Taylor Swift Pizza Parties" from Papa John’s.
Taylor said, "I’m excited to be partnering with Papa John’s for the launch of my album, Red. I love the idea that fans can order my CD with their pizzas."
Red contains 16 tracks, all written or co-written by Taylor — 10 penned solo and six with co-writers. The album’s lead single, "We Are Never Ever Getting Back Together," set the record for the biggest digital sales week ever for a female recording artist. And since that record, the three additional tracks that have been made available for download exclusively at iTunes leading up to the CD’s Oct. 22 launch have all reached No. 1 (all genres) within hours.
About Papa John’s
Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third largest pizza company. For 11 of the past 13 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John’s also earned the 2012 Harris Poll EquiTrend® Pizza Brand of the Year. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLVII. For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.
About Taylor Swift
22-year-old Taylor Swift is a six-time GRAMMY winner, and is the youngest winner in history of the music industry’s highest honor, the Grammy Award for Album of the Year. Her Speak Now album was lauded on Rolling Stone’s prestigious The 50 Greatest Albums of All Time (by women) list, and Timemagazine has named Taylor one of the 100 most influential people in the world.
MELVILLE, N.Y., Oct. 10, 2012 /PRNewswire/ --Sbarro announced today that it is returning to its Italian roots with the introduction of a new Neapolitan-style pizza that will replace its longstanding recipe. The new pizza, which is being introduced across Sbarro's more than 500 U.S. locations, features all-natural ingredients, including dough made from scratch daily, vine ripened whole peeled tomatoes and freshly shredded whole milk mozzarella.
Sbarro conducted shut-downs across all U.S. locations on Sunday, October 7, to energize and train team members. The team received enhanced training on how to prepare the new pizza as well as a re-certification in Sbarro's heritage, values and its culture of hospitality.
"By going back to our roots, we're improving what set us apart from the very beginning, great pizza made from quality ingredients and served in a warm and welcoming environment," said James Greco, CEO of Sbarro. "These values and priorities helped grow Sbarro from a single Italian Salumeria to a global restaurant company. And now, technology has enabled us to offer pizza of the same quality as our original recipe on a national scale."
Innovations in farming and technology have enabled Sbarro to find year-round sources for the product needed to serve the new Neapolitan-style pizza recipe across all of its locations, while ensuring consistency.
"I started working at Sbarro close to 40 years ago and I know that Mama Sbarro would be proud of our new authentic Neapolitan-style pizza. We've taken all of our ingredients to the next level, from our handmade dough to our vine ripened tomatoes to the mozzarella we shred daily," said Tony Missano, President of Sbarro. "Additionally, through the shut-down and re-certification, we've energized our staff while shining a focus on the values that make Sbarro great."
"Slice of Italy Tour"
Sbarro will now serve the new pizza at all of its locations in the U.S. and is slicing out free "first tastes" in cities across the country with its "Slice of Italy Tour." Throughout the month of October, during National Pizza Month, two antique 1940's pizza trucks will travel to 25 cities, serving thousands of Americans the new recipe.
"We're so sure the country is going to love our new pizza that in many places, the first taste will be on us," said Greco. "As part of Sbarro's long standing commitment to giving back to the communities where we do business, we will also leverage the tour as a platform to support food banks throughout the country."
At every tour stop, donations will be accepted for the free slices, and the funds raised will be given to local area food banks.
The dual-coast tour kicks off in New York City and Los Angeles with stops in Philadelphia, Pittsburgh, Baltimore, DC, Virginia Beach, Raleigh, Atlanta, Tallahassee, Orlando, Tampa, Fort Lauderdale, Miami, Irvine, San Francisco, San Jose, San Diego, Tempe, Phoenix, Fort Worth, Dallas, San Antonio and Houston.
Following the U.S. launch, the new Sbarro pizza recipe will be introduced across eateries worldwide.
About Sbarro
Since it first opened its doors as an Italian Salumeria in 1956, Sbarro has been a leader in driving the growth of the Italian restaurant category. Today, Sbarro team members bring a taste of the true Italian spirit to guests every day at its more than 1,000 eateries across 40 countries. An award-winning franchise organization, Sbarro features a menu of popular Italian food including pizza, pasta dishes and other hot and cold Italian entrees, salads, drinks and desserts. Sbarro is headquartered in Melville, NY. For more information, visit www.sbarro.com.
ATLANTA, Oct. 9, 2012 /PRNewswire/ -- La Tagliatella, the European-based Italian restaurant with more than 130 locations across Spain and France, announced today its first steps in its U.S. expansion plan with the opening of a flagship store in Midtown Atlanta. Showcasing traditional Italian recipes made with the highest quality ingredients, La Tagliatella will open at the Shops at Metropolis in fall 2012.
The restaurant will offer genuine Italian cuisine in a relaxed-yet-distinctive atmosphere, including a center-stage pizza kitchen and a full wine and spirits bar. Guests will savor the genuine tastes of Italy on La Tagliatella's signature menu featuring traditional dishes including antipasta, insalate, lasagna, artfully crafted combinations of pasta and sauces and more than 20 unique Napoletano-style pizzas.
From Parmigiano-Reggiano DOP to pomodoro, La Tagliatella's key ingredients are imported from the northern regions of Italy, giving the restaurant's extensive, approachable menu its authenticity. For more than 20 years, Europeans have loved La Tagliatella for its exceptional dining experience, incomparable ambiance and generous servings perfect for sharing, not found in other Italian restaurants.
"We're thrilled to bring this popular Italian concept to the United States," stated Mike Muldoon, president of La Tagliatella, LLC. "Europeans have been enjoying the unique cuisine and warm hospitality of La Tagliatella for the past two decades; now Americans will be able to enjoy them, too."
Operated in the United States by La Tagliatella, LLC, a division of AmRest Holdings, La Tagliatella first opened in 1991 and successfully grew throughout Spain and France. Setting its sights on expansion throughout the U.S., the brand plans to open across multiple states throughout 2012 and 2013, including locations in Arlington, Va., Atlanta's Emory Point development and Germantown, Md.
La Tagliatella's flagship U.S. opening is scheduled to open at Shops at Metropolis at 919 Peachtree St. in Atlanta, Ga., in fall 2012.
About La Tagliatella
La Tagliatella is Europe's premier Italian dining destination, serving artfully crafted combinations of pasta and sauces and more than 20 Napoletano-style pizzas made with key ingredients imported from the northern regions of Italy. First opened in 1991 and operated in the U.S. by the U.S. Division of AmRest LLC, La Tagliatella and has grown to more than 130 restaurants throughout Spain and France. For more information, please visit www.amrest.us.
St. Paul, MN – Green Mill Restaurants, LLC has announced that John Hinz has joined the organization as chief marketing officer.
Hinz most recently served as vice president of marketing at Buffalo Wild Wings, where he oversaw all aspects of the brand’s award-winning marketing programs and advertising campaigns. The casual-dining chain grew from 48 to over 750 restaurants during his nearly 14-year tenure.
“Green Mill has a great core menu, a great following and a great culture,” Hinz said. “The leadership team cares about its guests, the team at every level, and the brand. I’m excited to contribute to the next phase of Green Mill’s success.”
Hinz, who was named to the prestigious “40 Under 40” list by Minneapolis/St. Paul Business Journal in 2010, holds a BA from the University of St. Thomas. He lives with his wife and son in St. Paul.
Green Mill began in St. Paul in 1935. In 1975, the brand unveiled pizza as its signature menu item and has earned numerous awards for its made-from-scratch menu over the past 35 years. Now with nearly 30 Green Mill Restaurant & Bar locations across the Midwest, Green Mill has grown to be one of the most popular neighborhood restaurants and bars in the communities it serves, anchored by a long tradition of a freshly prepared menu and genuine service. For more information, visit http://greenmill.com/.
VANCOUVER, Wash., Oct. 9, 2012 /PRNewswire/ -- Papa Murphy's Pizza is the “#1 Rated Pizza Chain” for the third consecutive year, according to more than 10,500 respondents in Zagat's 2012 Fast-Food Survey of 274 national restaurant chains. Not only was Papa Murphy's successful in besting its pizza competitors, but among all large fast food chains (up to 5,000 U.S. locations), the chain moved from third to second in the categories of Top Service and Top Food. Papa Murphy's out-ranked such leading restaurant brands as Chick-fil-A, Panera Bread and Chipotle.
“Zagat’s findings reflect how much our customers rely on us for a fresh, delicious, high-quality, great-value meal and our franchise owners' and team members' consistent ability to deliver on that promise,” said Ken Calwell, Papa Murphy's CEO. “Winning the '#1 Rated Pizza Chain' title for a third straight year is truly an honor and motivates us to continue coming up with new ways to serve our customers and communities even better in the years to come.”
About Papa Murphy's
Papa Murphy's is the fifth-largest pizza chain in the country and a revolutionary of the take 'n' bake pizza segment. Papa Murphy's operates over 1,300 franchised and corporate-owned locations in 37 states and Canada. The Vancouver, Wash.-based company offers custom-made pizzas featuring high-quality, fresh toppings generously layered on pizza dough that is made fresh each morning in each store. By baking Papa Murphy's pizzas at home, customers get to experience the home-baked aroma of a convenient, delicious meal that the brand is known for. In addition to handmade pizzas, the company offers other take 'n' bake items such as Cheesy Bread, Cinnamon Wheels, and chocolate chip cookie dough. Papa Murphy's was voted “#1 Rated Pizza Chain” by participants in Zagat Survey's 2010, 2011 & 2012 Fast Food Surveys and is a four-time recipient of Pizza Today’s Chain of the Year award. For more information, visit www.papamurphys.com or go to Facebook at www.facebook.com/papamurphyspizza.
About Zagat
Known as the “burgundy bible,” Zagat is the world's most trusted source for consumer-generated survey information. With a worldwide network of surveyors, Zagat rates and reviews restaurants, hotels, nightlife, movies, music, golf, shopping and a range of other entertainment categories and is lauded as the “most up-to-date,” “comprehensive” and “reliable” guide. Zagat content is integrated throughout Google, including Maps, Search Google+ and mobile. Guidebooks are also available at all major retailers. In September 2011, Zagat was acquired by Google Inc.
About Google Inc.
Google is a global technology leader focused on improving the ways people connect with information. Google's innovations in web search and advertising have made its website a top Internet property and its brand one of the most recognized in the world.
DALLAS, Oct. 9, 2012 /PRNewswire/ --The Pizza Party may not have been invited to participate in the political debates thus far, but that doesn't mean the tastiest party in the race will be kept quiet come Oct. 16.
(Logo: http://photos.prnewswire.com/prnh/20121001/CG84540LOGO-b)
To assure America that the real issues being debated in households across the country every night aren't sidestepped by the candidates any longer, The Pizza Party is offering free pizza for life* to an official attendee who asks either of the participants the age-old burning question - Sausage or Pepperoni? - during the live telecast town hall format presidential debate on Oct. 16 at Hofstra University.
Pizza Hut, which last week announced the long overdue formation of The Pizza Party and introduced its crowd-pleasing Big Dinner Box as the Party's candidate, will reward the free pizza should the question get asked. Fans of The Pizza Party, and frankly, who isn't, are encouraged to register and show their support at PizzaHut.com/PizzaParty. Visitors receive free Stuffed Pizza Rollers with their next online order just for signing up. Fans are also encouraged to use the hashtag #ThePizzaParty on debate night in order to further push for this question to get asked of either of the candidates.
“We recognize there are a lot of serious issues to be debated, but we also know a lot less serious - but no less important - ones are being discussed every night inside houses across the country," said Kurt Kane, CMO, Pizza Hut. "So for the candidates to be able to show that they're in tune with all the issues, we felt a pizza-related question on behalf of The Pizza Party was very appropriate for a town hall debate.”
Along with empowering America through the debate, The Pizza Party is also asking for America's help in selecting the running mate for the Big Dinner Box. Ballots will open at PizzaHut.com/PizzaParty this Thursday, Oct. 11, the same day the vice presidential candidates take the stage for their own debate. Those who have signed up on the website to be a member of The Pizza Party can choose between wings, pasta or Stuffed Pizza Rollers as the VP.
More information about the debate reward, the VP candidates and the mission of The Pizza Party is available at PizzaHut.com/PizzaParty.
*Reward recipient must be an official attendee and ask either candidate during the live telecast "sausage or pepperoni" or "pepperoni or sausage." Complete reward details are available at PizzaHut.com/PizzaParty.
About Pizza Hut
Pizza Hut, America's Favorite Pizza, delivers more pizza, pasta and wings than any other restaurant. The only pizza company to be named a top ten franchise in 2012 by Entrepreneur Magazine, Pizza Hut began 50 years ago in Wichita, Kansas, and today operates nearly 10,000 restaurants in more than 90 countries. Pizza Hut, Inc. is a subsidiary of Yum! Brands, Inc. (NYSE: YUM). To check out what's new at Pizza Hut visit PizzaHut.com, or keep up with the brand via its social media channels at social.PizzaHut.com.
LOS ANGELES, October 08, 2012 Theres a new candidate joining the campaign trail this election season! Sid Fanarof promises to continue his passionate fight for amazingly tasty and healthier ingredients. zpizza, a quick and casual eatery that satisfies pizza lovers’ palettes with artisanal and innovative menu items made with delicious, all-natural ingredients, announced it will kick off a national grassroots pizza lover campaign featuring zpizza founder Sid Fanarof, entitled Sid for Prez: Join the Pizza Party Just Prizes, No Politics at zpizza locations nationwide beginning October 9th, 2012. For the Election Day promotion, zpizza fans will have the opportunity to become a zTribe member and win free giveaways each week. For deals and news, check out zpizza on Facebook (facebook.com/zpizza) and Twitter (@zpizza) and join ztribe for email offers at http://www.zpizza.com/ztribe.
The Sid For Prez campaign will run through Election Day. To celebrate Election Day, on November 6, 2012, zTribe members will receive an exclusive offer of pizza slices for $1.25 each. zpizza customers may enter the sweepstakes by registering online at www.zpizza.com or utilizing a smart phone, customers can scan the QR code found on zpizza’s in-store marketing materials to be directed to the Web site’s online entry form for a chance to win Free Pizza for a Year, Gift Cards and zpizza swag. No purchase is necessary to enter or win. Only one entry per person, per e-mail address. All entries must be received by 11:59 p.m. EDT on November 6th, 2012.
Fanarof opened the first zpizza location in Laguna Beach in 1986 as a healthy, artisan approach to pizza making. In an industry looking to cut costs, Faranof has found ways to introduce organic and gourmet ingredients as well as gluten-free crusts. It is not unusual to find Fanarof shopping at a Farmers Market in search of a new ingredient to add to zpizza’s diverse menu featuring zesty pizzas, creative sandwiches and salads. The result is a more flavorful higher quality and healthy alternative.
zpizza also has a full catering menu for business lunches, parties, events and any catering needs. For deals and news, check out zpizza on Facebook (facebook.com/Zpizza) and Twitter (@zpizza) and join ztribe for email offers at http://www.Zpizza.com/ztribe.
About zpizza
Featured on "Good Morning America" as a healthy dining option and rated by Parents magazine as one of the "Top 10 Best Fast-Casual Family Restaurants," zpizza takes a unique approach by appealing to traditional pizza lovers, health conscious consumers and gourmet palates alike. Artisan pizzas, rusticas, pastas, calzones, sandwiches and salads are made with all natural and organic ingredients with gluten-free, vegetarian and vegan options, combining select ingredients using award-winning skim mozzarella from Wisconsin, certified organic tomato sauce, natural pepperoni, additive-free sausage, and fresh produce. Dough is made from 100-percent organic wheat flour prepared fresh every day, hand-thrown and fire-baked until uniquely crisp. Founded in 1986 in the art colony of Laguna Beach, California, where creativity and craftsmanship have flourished for almost a century, all ingredients are selectively chosen for superior quality. zpizza has more than 100 locations worldwide. For more information visit http://www.zpizza.com.
LOUISVILLE, Ky.—Boombozz Pizza & Taphouse, a six-unit gourmet pizza and craft brew concept with outlets in Louisville, in Indianapolis and in Scottsdale, Arizona, is introducing a Neapolitan-style fried pizza dubbed the Montanara. Not to be confused with deep-fried state fair fried creations, the authentic Italian pizza features a flash-fried crust that’s sauced, topped with fresh mozzarella a single topping and baked until crispy and golden.
A son of Italian immigrants, Palombino first encountered Montanara-style pizza during a 2007 visit to Naples, home to his ancestors. The crust’s light and airy texture first surprised the award-winning pizza maker and then hooked him.
“The flavor and texture profiles differences are striking because you’re thinking, ‘It’s fried, it should be heavy,’ but it’s not at all,” said Palombino. “What I watched them do was stretch ordinary pizza dough thinly and then fry it in peanut or palm oil very quickly, just until it puffed up. The flavor was surprisingly nutty. It was an experience to have it that first time.”
Inspired by that first taste, Palombino set out to perfect his own version in the kitchen of the BoomBozz restaurant in Crescent Hill.
“I wound up spending most of a day testing and tasting it,” Palombino said. “Then we spent almost a week letting customers try it and getting their feedback. It got the most excited response of anything I’ve ever tested that way.”
Interestingly, Montanara, when roughly translated, means “a mountain topped by marinara.” The BoomBozz version, just as Palombino discovered them in Italy, is flat, topped with San Marzano tomato sauce, fresh mozzarella, fresh basil and customers’ choice of a single topping. To add even one more topping, Palombino said, risks overwhelming the delicate crust.
Each Montanara is a single-serving 8-inch pizza and will be sold for $8.99. Locally, it will be added to the menu at all BoomBozz locations except for the J-Town pizzeria, which doesn’t have a fryer.
“We want to generate some buzz around the Montanara’s introduction, so we’re giving away 50 of them at each BoomBozz on October 22,” Palombino said. “There might be a little education curve when it comes to introducing fried pizza, so we want our customers to have no reservations about trying it. We know they’ll immediately see what all the excitement is about.”
About BoomBozz Pizza &Taphouse
Founded in 1998 in Louisville, Ky., by restaurant concept developer Tony Palombino, Tony Boombozz Pizza made headlines by garnering numerous awards and national recognition such as “Best Pizza,” and “Pizza of the Year,” at the prestigious International Pizza Expo, held annually in Las Vegas. In 2010, Palombino refined and renamed his concept BoomBozz Pizza & Taphouse to include a broader menu and an emphasis on craft beer. Sticking to the concept’s pizza heritage, his gourmet pies are still winning national recognition. In 2006, BoomBozz Pizza & Taphouse was named one of “The Nation’s 10 Best Pizzerias” by Southwest Airlines magazine, and, most recently, the BoomBozz Pizza Pollotate was recognized as one of “America’s Best Pizzas” by Food Network Magazine. To learn more about Boombozz Pizza &Taphouse, visit www.boombozz.com.
HOUSTON, Texas (October 5, 2012) - Pizza Inn Holdings, Inc., an international pizza chain recognized for serving a variety of fresh, popular traditional and specialty pizzas, is expanding with its ninth restaurant in Houston, opening tomorrow at 12805 Cullen Blvd.
The restaurant is a franchise location operated by local entrepreneur Brian Iwuh. Earlier this year, Iwuh opened his first Pizza Inn restaurant at 14708 Hiram Clarke Road, and plans to open several additional locations in the coming years.
Iwuh, an experienced operator with multiple retail and restaurant concepts in the Houston area, made the decision to join Pizza Inn thanks in part to fond memories of eating at the chain during his childhood.
“I grew up with Pizza Inn and have so many great, nostalgic memories of eating here with my family,” Iwuh said. “We used to go all the time when I was a kid, and now, as an adult, I hope to bring the same great experience to my guests, while continuing to grow the brand in Houston.”
With a menu ranging from signature pizzas and sandwiches to zesty wings and Pizzerts®, Cullen Blvd. Pizza Inn features an assortment of affordable dining options. The menu also offers an assortment of flavors from local favorite Hank’s Ice Cream.
“As a Houston native, it’s important to me that I offer local favorites like Hank’s. It’s a great product and the perfect treat after pizza,” Iwuh said.
Pizza Inn at 12805 Cullen Blvd. is open 11 a.m. – 11 p.m. Sunday – Thursday and 11 a.m. – 12 midnight on Friday and Saturday. Carryout, delivery and catering orders can be placed by calling (713) 738-4848.
About Pizza Inn Holdings, Inc.
Headquartered in the Dallas suburb of The Colony, TX, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally under the trademarks "Pizza Inn" and "Pie Five Pizza Co." Pizza Inn, recognized as one of the top three pizza chains in Nation’s Restaurant News Consumer Restaurant Picks, is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. franchises approximately 300 restaurants and directly owns and operates 11 restaurants. For more information, please visit the company’s website (www.pizzainn.com), Facebook fan page (facebook.com/pizzainn), or follow Pizza Inn on Twitter (twitter.com/PizzaInn_Inc).
Chicago, IL, October 4, 2012 -- Chicago-based Aurelio’s Pizza has engaged Soos & Associates Inc. (Lincolnshire, IL) to create and establish interior and exterior corporate design and brand standards as part of the well-loved family pizzeria brand’s growth mission.
Architectural consulting services will include identifying the physical, functional and visual components for Aurelio’s restaurants to enhance, strengthen and standardize its brand experience for customers, employees and franchise operators among all of its 43 existing franchise locations in six states, as well as for all future locations.
Since 2010, Aurelio’s has embarked on an aggressive business enhancement and streamlining initiative to grow its footprint nationwide. Toward this goal, Aurelio’s has developed new franchisee communications tools, revamped its web site, piloted online ordering, hired a marketing and communications agency to standardize external messaging and started the process to install a new POS system with powerful business intelligence capabilities. Aurelio’s has long had a consistency of product, philosophy and service. Establishing brand consistency through its restaurant interiors and exteriors is the next logical step to enhancing the customer dining experience with a familiar environment regardless of location.
Through this undertaking, Aurelio’s and Soos will be addressing corporate design standards through the physical elements for the back of the house/kitchen as well as corporate brand standards through the physical image and feel of the front of the house environment.
"Generations of customers love the experience of eating at Aurelio’s Pizza," said Kirk Mauriello, director of franchising, Aurelio’s. "As a brand we are 53-years-old, but our collective expertise as a chain extends well beyond that. We are surveying those elements that express our brand, create the love and work well from store to store for consistent implementation. With this project, we are harnessing the power of our collective experience in creating customer delight to fuel brand loyalty and ultimately growth."
"We are extremely excited and feel privileged to be part of the team that is responsible for providing the tools to empower Aurelio’s as they expand their restaurants and offer new franchise opportunities across the United States. With their proven track record and years of history for offering "The Best Pizza in Chicago", we are proud to share our talent and years of experience to launch them into the next chapter of growth and success," said Melanie Soos, principal, Soos & Associates Inc.
About Aurelio’s
With a history as rich and entrenched in the community as the pizza it’s famous for, the very first Aurelio’s restaurant opened on Ridge Road in Homewood, IL as the pride and joy of Joseph A. Aurelio, Jr. who decided to give it a go as a restaurateur at the age of 26. With its legendary "old oven" dating back to 1959 in its Homewood location, Aurelio’s was a pioneer in the concept of the Family Pizzeria in the United States and helped to launch pizza into the American lexicon. Since that time, Aurelio’s has become one of Chicagoland’s claims to fame. And, transplanted Chicagoans all over the map have helped to bring their favorite pizzeria franchise to 43 cities across six states, growing a strong fan base for the taste of Aurelio’s. www.AureliosPizza.com
About Soos:
Since 1993, Soos has worked on behalf of many corporate and private restaurant clients which include Arby’s, Dunkin Doughnuts, Five Guys Burger and Fries, McDonald’s, Starbuck’s Coffee Company, and Potbelly Sandwich Works. Our philosophy of providing physical environment solutions that exceed client’s goals is evidenced by our long term relationships and years of repeated business with our clients.
Aggressive retail/restaurant roll out is our culture as we have extensive experience in this area. Soos is a turn-key solution provider that offers a wide range of services for a wide range of project types which are not classified by building type, style or size. Our branding solutions are often the visual platform for launching new opportunities and ventures for our clients. Our talent is comprehensive and integrates planning, architecture, décor and graphic design components. Soos has a reputation for empowering our clients as we ensure their success in the built environment.
NEW YORK, NY, September 21, 2012 – Smile Train, the world’s largest cleft lip and palate charity, has announced today that supermodel and actress Christie Brinkley will serve as Global Ambassador for World Smile Day on October 5th. This marks the first year the event will be taking place in New York City’s Times Square.
In participation of World Smile Day, Smile Train will be stationing photo booths in Times Square where onlookers and contributors can snap photos of themselves from 11:00am – 1:00pm. The booths will have the capability to instantly print photos and upload onto social media pages. In addition, Smile Train is joining forces with students from New York City schools to attend the event. The students will wear World Smile Day t-shirts in support of Smile Train’s cause and will take part in events throughout the day that support this initiative.
World Smile Day also marks the culmination of Smile Train’s “All It Takes Is A Smile” Campaign. The contest, which began on September 17th, encourages participants to upload their photos of a smile to Instagram, Twitter or Tumblr using the hashtag #SmileTrainWSD in the photo caption. Christie Brinkley will handpick a few of her favorite photos submitted on October 5th.
Sponsor Famous Famiglia will donate $10 for each photo uploaded onto a social media site during the campaign, with all proceeds benefiting Smile Train. The Famous Famiglia Pizzeria eatery in Times Square will also be serving free pizza from 11:00am – 1:00pm on World Smile Day and will hold one photo booth inside.“The Kolaj and DeBartolo families, along with the entire Famous Famiglia organization, are honored to have the opportunity to support such a wonderful cause, Smile Train. It is an important part of our personal and corporate culture to give back to the communities which we serve. And, we cannot think of a greater joy than putting a smile on a child’s face,” states Paul Kolaj, co-founder and CEO of Famous Famiglia.
"We are honored to have Christie Brinkley join us in celebrating World Smile Day in New York City and to bring awareness to this cause," says Priscilla Ma, Executive Director of Smile Train." “We are also grateful to Famous Famiglia Pizzeria for their generous support of our All It Takes Is A Smile Campaign. Smile Train continues to provide life-changing, free cleft treatment programs for children born with cleft in more than 80 countries around the world - many of them the world's poorest. Through the support of sponsors and donations, we're giving very poor children the opportunity to live full and productive lives."
Smile Train was formed to give children around the world the ability to smile, and the opportunity for a new and productive life. Every day, Smile Train provides more than 320 surgeries for poor children around the world. These surgeries not only provide the precious gift of a smile, but also, a second chance at life. World Smile Day inspires individuals to think about how fortunate they are to have the ability to smile and how important it is to provide that opportunity to those less fortunate. Smile Train was founded in 1999, and has become the world's largest cleft charity with over 2,300 partner surgeons operating in over 1,100 partner hospitals and has helped children in over 80 countries. Every year more than 170,000 children are born with cleft lips and palates in the developing world. Each one can be helped with corrective surgery that costs as little as $250.
For additional information on the organization and how to get involved, please visit www.smiletrain.org.
About Smile Train
Our mission is to provide a child born with a cleft the same opportunities in life as a child born without a cleft. We provide free cleft surgery and comprehensive care to hundreds of thousands of poor children in developing countries and train doctors and medical professionals in over 80 countries. Unlike many charities that do many different things, Smile Train's mission is focused on solving a single problem: cleft lip and palate. Clefts are a major problem in developing countries where more than a million children are suffering with unrepaired clefts. Most cannot eat or speak properly. Aren't allowed to attend school or hold a job. And face very difficult lives filled with shame and isolation, pain and heartache. Their clefts usually go untreated because they are poor - too poor to pay for a simple surgery that has been around for decades.
We want our mission to be yours.
About World Smile Day
World Smile Day was created by Harvey Ball who believed that everyone should devote one day each year to smiles and acts of compassion throughout the world.
Ball, who created the smiley face logo in 1963, created World Smile Day to revitalize the original meaning of his logo: a symbol of generosity.
Pizza Hut® reading incentive program syncs up with "Diary of a Wimpy Kid," reaching 14 million young readers in 680,000 classrooms for 2012-2013 school year DALLAS, Oct. 3, 2012 /PRNewswire/ -- BOOK IT!, the national reading incentive program created by Pizza Hut, is beginning its 28th year with enrollment in 680,000 classrooms across the country. More than 14 million students in 38,000 schools are involved in the BOOK IT! reading program.
In May, BOOK IT! announced it has joined with author Jeff Kinney and his book series "Diary of a Wimpy Kid" for the 2012-2013 school year. "Diary of a Wimpy Kid" is integrated into all BOOK IT! classroom materials, teacher printables and web creative at bookitprogram.com.
"Year after year, the Pizza Hut BOOK IT! Program continues to reach new kids with a positive message about how rewarding reading can be," said Shelley Morehead, BOOK IT! Program administrator. "Through our 'Diary of a Wimpy Kid' partnership and our 28 years of advancing literacy, we're fortunate to have such tremendous support from schools around the country who want to make it great."
With this new integration comes a fresh BOOK IT! tagline: "Read Your Heart Out,"(TM) motivating children to make reading an important part of everyday life. The "Read Your Heart Out" Quest involves 5 steps for young readers: rally readers, track reading minutes, take on the Principal's Challenge, read to help kids who are hungry and share your love of reading. Resources are available for each step of the Quest at http://www.bookitprogram.com/readyourheartout/
"Our team developed the 'Read Your Heart Out' Quest in an effort to make reading that much more fun for students, teachers and parents," said Morehead. "BOOK IT! students can read for a cause, principals can show their school the importance of literacy with wacky reading stunts and teachers can make reading a learning adventure in their classrooms."
BOOK IT! is drawing on its partnership with the "Diary of a Wimpy Kid" series to further encourage the "Read Your Heart Out" theme. One of the most successful children's book series ever published, "Diary of a Wimpy Kid" books have been on multiple national bestsellers lists since publication of the original volume in 2007. There are more than 75 million copies in print in over 40 countries around the world.
"The BOOK IT! Program and 'Diary of a Wimpy Kid' are a perfect match," added Jeff Kinney, "Diary of a Wimpy Kid" author. "Both BOOK IT! and 'Diary of a Wimpy Kid' are passionate about bringing reading to life in a fun and relevant way."
The BOOK IT! reading incentive program, launched by Pizza Hut in 1985, reaches more than 680,000 classrooms and 14 million children annually. Teachers and librarians set monthly goals and present students with a reading award certificate when goals are met. Students take the certificates to a Pizza Hut restaurant, where they are congratulated by a team member and given a free, one-topping Personal Pan Pizza®. There is no purchase necessary and the pizza can be taken to go.
The BOOK IT! Program is part of the "Share a Slice of Hope" movement at Pizza Hut. Share a Slice of Hope encourages consumers and Pizza Hut employees nationwide to help others through the company's three philanthropic pillars: children's literacy, world hunger relief and community involvement.
About BOOK IT!
In 1985, Pizza Hut established the BOOK IT! National Reading Incentive Program to motivate children to read more and help them develop a lifelong love of reading. BOOK IT! is a six-month program for students in kindergarten through sixth grade. For more information, visit www.bookitprogram.com or keep up with BOOK IT! via its social media outlets @BOOKITprogram or Facebook.com/BOOKIT1985.
About Pizza Hut
Pizza Hut, America's Favorite Pizza, delivers more pizza, pasta and wings than any other restaurant. The only pizza company to be named a top ten franchise in 2012 by Entrepreneur Magazine, Pizza Hut began 50 years ago in Wichita, Kansas, and today operates nearly 10,000 restaurants in more than 90 countries. Pizza Hut, Inc. is a subsidiary of Yum! Brands, Inc. (NYSE: YUM). To check out what's new at Pizza Hut visit PizzaHut.com, or keep up with the brand via its social media channels at social.PizzaHut.com.
On Tuesday, October 16, Villa Fresh Italian Kitchen locations will celebrate National Pizza Month by offering new and existing fans a free slice of pizza on Tuesday, October 16 during its third annual “Have a Slice Day.”
Now through October 16, pizza-loving Facebook fans who “Like” Villa Fresh Italian Kitchen on Facebook will have access to a time-sensitive downloadable coupon for one free slice of pizza. These coupons will be redeemable during the one-day Have a Slice Day promotion on October 16 at participating locations across the United States.
“What better way to celebrate National Pizza Month than inviting our fans to enjoy a free slice of our Neapolitan-style pizza?” said CEO Anthony Scotto. “This is just our small way of thanking our valued customers for their continued patronage throughout the year.”
Last year, Have a Slice Day served up more than 5,500 free slices of pizza nationwide –– that’s more than 1,300 pounds of dough, 650 pounds of cheese and more than 60 gallons of sauce in one day. Created in 2010 during National Pizza Month to celebrate Villa Fresh Italian Kitchen’s loyal fans, the promotion has helped grow and engage the brands Facebook fans, and in 2011, within two weeks the promotion attracted nearly 3,000 Facebook fans.
“Last year, our fans came in droves to Villa Fresh Italian Kitchen locations nationwide to enjoy our pizza,” explained Scotto. “We hope our fans join us again this year and spread the word to friends and family so everyone can enjoy a free slice.”
About Villa Enterprises Managment
Villa Enterprises Management Ltd., Inc. (and its affiliates, Villa Enterprises) is a global multi-concept restaurant franchisor with more than 330 quick service restaurant (QSR) locations across 38 U.S. states, Washington, D.C., Puerto Rico and six additional countries. Founded in 1964 by Naples, Italy native Michele Scotto as a small pizzeria next to the Ed Sullivan Theater in New York City, Villa Enterprises today is an international organization that owns several unique QSR brands: Villa Fresh Italian Kitchen, Villa Pizza; Green Leaf’s; Bananas; Casa Java; Mo’ Burger; Far East; and South Philly Steaks & Fries. These brands can be found in malls, airports, casinos, college campuses, and outlet centers across the U.S. and internationally. Additionally, Villa Enterprises Management owns and operates several upscale full-service restaurants in the New York City Metro area. For more information, please visit www.villaenterprises.com.
Vancouver, WA (PRWEB) October 02, 2012
Neil Jones Food Company - a family-run, privately held corporation headquartered in Vancouver, Wash. with tomato processing plants in both Hollister and Firebaugh, Calif. - has released what they believe to be the first “packed from fresh” Whole Peeled and Diced tomatoes in a 6/#10 Foodservice pouch.
The Old California brand #10 can-equivalent pouches are packed with fresh, in-season California tomatoes. The pouches provide a 36-month shelf-life, as well as a convenient EZ-open tear notch, increased safety (no can openers or sharp edges), a more consistent finished product, increased labor efficiency and reduced packaging waste and disposal costs.
“Given the reduced shipping cost per ounce of product and the efficiency savings Restaurateurs have experienced in the back of the house, we’ve found once they go Old California pouch, they rarely go back to cans. Adding Whole Peeled and Diced was simply a natural progression in bringing to market what our customers demanded and we are happy to oblige”. –Jon Holt, Global Sales & Marketing Director
Neil Jones Food Company has been a leader in tomato and customer-formulated tomato sauces since 1915, continuously seeking ways to offer value, quality and efficiency to restaurant operators around the globe.
The Old California family of pouch products includes the new Whole Peeled and Diced items as well as Crushed, Ground, Chopped, Puree, Paste, Pizza Sauces and Pasta Sauces.
About Neil Food Company
Neil Jones Food Company is an influential supplier to all channels of the food industry, including Chain, Foodservice, Retail, Industrial and International, and produces the finest quality California tomato products and Northwest fruits. They operate production facilities in Vancouver, Wash., Hollister, Calif. and Firebaugh, Calif. Brands include Old California, San Benito, San Benito Organic, TomaTek, Central Valley, Oregon Trail and EarthPure Organic.
LEAMINGTON, Ontario, Oct. 1, 2012 /PRNewswire/ -- Domino's Pizza has been delivering oven-baked goodness for almost 30 years. As one of Canada's largest pizza delivery companies, Domino's will be taking a leap into the sizeable pan pizza category today. Fresh and handmade pan pizzas -- thicker than conventional pizzas and cooked in special pans -- will be sold at Domino's stores nation-wide, coast to coast.
Pan pizza has always been a popular choice for Canadians, and stands close to the ranks of the classic hand-tossed pizza crust. The dough is fresh and handmade, and the crust is crispy golden, with a buttery taste. And as tantalizing as it sounds, the taste also delivers, with toppings going all the way to the edge as well as the introduction of provolone cheese as a layer.
"When you think pizza, pan pizza is a consumer favorite that has increasingly grown to be top of mind," says Michael Curran, President at Domino's Canada. "It's only natural that we enter this category in our market."
The pan pizza has been two years in development, and will initially sell as a medium with 2 toppings for $9.99. Its key selling point once the marketing campaign kicks off on Monday will be the fresh factor - the fact that the dough used to make the pan pizza is fresh and handmade is a quality distinguished above the rest (other pizza chains still use frozen dough to make pan pizzas).
With over 360 locations across the country, it's evident that this launch won't go unnoticed. As the headline from their national flyer states, it truly is 'pan-tabulous'.
About Domino's Pizza of Canada Ltd. Domino's Pizza of Canada Ltd. ("DPC") is a wholly owned subsidiary of Canada's Pizza Delivery Corp., and the Master Franchisee of Domino's Pizza International Franchising, Inc. DPC operates 370 Stores across Canada, with Stores in every Province and in the Yukon and Northwest Territories.
ANN ARBOR, Mich., Oct. 1, 2012 – Domino’s Pizza (NYSE: DPZ), the recognized world leader in pizza delivery, is teaming up with the National Fire Protection Association (NFPA) and Sparky the Fire Dog® for the fifth consecutive year to deliver fire safety messages to homes across the nation.
During Fire Prevention Week, Oct. 7-13, participating markets in the U.S. will be delivering important fire safety messages on top of pizza boxes featuring Sparky the Fire Dog. The messages support the theme for the Fire Prevention Week campaign: “Have Two Ways Out!”
In addition, customers who order from participating Domino’s Pizza stores throughout the U.S. in October may be surprised when their delivery arrives aboard a fire engine. If all the smoke alarms in the home are working, the pizza is free. If a smoke alarm is not working, the firefighters will replace the batteries or install a fully functioning fire safety device in the home.
“Domino’s delivers one million pizzas a day worldwide, so we reach a lot of people in their homes, where fire safety begins,” said Chris Brandon, Domino’s Pizza spokesperson. “Through our partnership with the NFPA, we are able to use our network of delivery experts to deliver important fire safety messages and to help make homes across the country a little safer. We’re thrilled to have achieved so much with NFPA over the last five years, and look forward to many more years of success.”
“More than 90 percent of structure fire deaths are attributed to home fires and we appreciate Domino’s efforts to get NFPA’s safety tips delivered to people in their homes on top of pizza boxes,” said Lorraine Carli, NFPA vice president of communications. “By following a few safety tips, like having a home fire escape plan which includes having two ways out, the chances of surviving a fire if one occurs are greatly improved.”
Escape Planning Safety Tips from Domino’s and NFPA
· Visit each room in your home and plan two ways out. One way out will be a door and the second way could be another door or a window.
· All windows and doors should open easily. You should be able to use them to get outside.
· Pick a meeting place outside in front of your home. This is where everyone will meet once they’ve escaped.
· Make sure your home has working smoke alarms on every level, inside each bedroom and outside each sleeping area. For the best protection, they should be interconnected so when one sounds, they all sound.
· Learn the emergency number for your fire department.
· Practice your home fire escape drill!
· If the smoke alarm sounds, get outside and stay outside. Call the fire department from outside the home using a cell or neighbor’s phone.
About Domino’s Pizza®
Founded in 1960, Domino's Pizza is the recognized world leader in pizza delivery. Domino’s is listed on the NYSE under the symbol “DPZ.” As of the second quarter of 2012, through its global footprint primarily made up of locally-owned and operated franchises, Domino’s operated a network of 9,924 franchised and Company-owned stores in the United States and over 70 international markets. During the second quarter of 2012, Domino’s had global retail sales of nearly $1.7 billion, comprised of over $808 million domestically and nearly $865 million internationally. Domino's Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list.
Order - www.dominos.com <http://www.dominos.com>
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About Fire Prevention Week
NFPA has been the official sponsor of Fire Prevention Week since 1922. According to the National Archives and Records Administration's Library Information Center, Fire Prevention Week is the longest running public health and safety observance on record. The President of the United States has signed a proclamation proclaiming a national observance during that week every year since 1925. Visit www.firepreventionweek.org <http://www.firepreventionweek.org/> for more safety information.
About the National Fire Protection Association (NFPA)
NFPA is a worldwide leader in fire, electrical, building, and life safety. The mission of the international nonprofit organization founded in 1896 is to reduce the worldwide burden of fire and other hazards on the quality of life by providing and advocating consensus codes and standards, research, training, and education.
Throughout the month at all participating locations, all pizzas will be served in bright pink boxes emblazoned with breast cancer awareness ribbons instead of the classic Hungry Howie’s yellow boxes the brand usually features. Customers can add a $1 donation to their Hungry Howie’s order, which will go directly to the National Breast Cancer Foundation. Donators will receive a pink Love, Hope & Pizza wristband bracelet as a token of appreciation.
Hungry Howie’s is continuing the social media campaign that accompanies Love, Hope & Pizza. Throughout October, Hungry Howie’s will make a donation to the foundation for every new Facebook fan, for every breast cancer story fans share on the Hungry Howie’s Facebook page, and for every tweet using the hashtag #lovehopepizza. Hungry Howie’s Facebook fans can also make a donation to the National Breast Cancer Foundation through the Facebook page, and the brand will be giving out free pizzas on social media on three days throughout October.
“The Love, Hope & Pizza campaign has become something we are known for in the restaurant and franchising industries and we are so proud of what we have accomplished over the last several years,” said Jeff Rinke, vice president of marketing. “It’s not only something that our employees and franchise owners look forward to every year, but it’s also an event our customers anticipate. So many Americans are affected by breast cancer and we are happy to recognize National Breast Cancer Awareness Month with Love, Hope & Pizza.”
Founded in 1973, Madison Heights, Michigan-based Hungry Howie’s Pizza is the originator of the Flavored Crust Pizza and one of the nation’s largest pizza franchises. With more than 500 locations in 24 states, Hungry Howie’s is ranked in the top 100 of Entrepreneur magazine’s Franchise 500 in 2009. For more information, visit www.hungryhowies.com , www.facebook.com/hungryhowies or www.twitter.com/hungry4howies .
TORONTO, Sept. 25, 2012 /CNW/ - Canada's largest casual dining chain,
Boston Pizza International Inc., is pleased to introduce a renewed menu featuring 26 mouth-watering new dishes. The new menu, which debuted last week at all of its 340 locations, caters to guests' palates with a focus on sophisticated flavours and even more variety in each category.
From pizza and pasta to wings and burgers, Boston Pizza's menu offers something for everyone.
"Whether guests are enjoying a sporting event or celebrating a family birthday, we want Boston Pizza to be a place where friends and families can gather and enjoy quality time together," says Director of Culinary and Executive Chef Michael Gray. "We spent nearly eight months creating and perfecting the new menu items to make sure they would please our guests and leave them feeling happy."
Boston Pizza locations from coast-to-coast will now feature new lip-smacking items like Pulled Pork Pizza, The Meatball Grinder Sandwich and Chipotle Chicken Club. Also reflected in the new menu is an offering of 'share worthy' items such as the Calamari appetizer, Pizza Spring Rolls, S'mores Pizza and The Panookie Cookie Dessert, which allow guests to enjoy Boston Pizza's extensive menu together.
"The new menu builds on Boston Pizza's reputation for satisfying Canadian cravings with high quality, sophisticated flavors and variety," says Gray. "We are constantly striving to exceed our guests' expectations and this new menu speaks to our success as Canada's largest casual dining chain."
Boston Pizza is also pleased to announce a new partnership with Starbucks. Participating restaurants in BC, Northern Alberta, Quebec, and Atlantic Canada will feature Starbucks® Blonde Roast, a popular new light roast coffee, in addition to decaffeinated medium roast coffee and Tazo premium teas with the rest of the country coming on board in 2013.
In October, Boston Pizza will roll out a new family-focused kids program designed to spark family interaction at the table and provide children with a more meaningful experience at its restaurants. In addition, the popular Kids Cards fundraiser kicks-off on October 1, which raises money for the Boston Pizza Foundation. Guests can purchase a Kids Card for a minimum donation of $5.00 and receive five free kids' meals.
About Boston Pizza
Boston Pizza International Inc. is Canada's # 1 casual dining brand with more than 340 restaurants in Canada. Annually, Boston Pizza serves more than 40 million guests. The company has been recognized as one of Canada's 50 Best Managed Companies. Boston Pizza International Inc. is located in Richmond, B.C., and has regional offices in Mississauga, Ont., and Laval, Que. For more information, visit www.bostonpizza.com.
(AUSTIN, Texas) — Texas-based CiCi’s Pizza has won “Outstanding Website” in this year’s WebAwards for the restaurant’s fully redesigned website that offers visitors a virtual taste of the family-oriented, endless pizza, pasta, salad, soup and dessert buffet experience enjoyed across the country. The revamped site offers a visually stimulating experience that captures the variety of the CiCi’s Pizza buffet concept, extends its refreshed branding and features social platform integration for the popular pizza restaurant.
To help effect this digital transformation CiCi’s Pizza turned to Austin-based digital-centric marketing agency nFusion to collaborate on the site redesign. With its wealth of category experience, nFusion was well placed to assist the leading restaurant concept as it continues its impressive growth; CiCi’s Pizza has approximately 550 restaurants in 34 states and continues to expand its operations.
“We’re honored to have helped CiCi’s Pizza bring their brand experience to life in the digital world,” says nFusion CEO John Ellett. “And it’s great to receive acclaim for what has been a truly effective collaboration between CiCi’s Pizza and nFusion.”
The best-in-class website delivers a taste of the in-restaurant experience to judges who clearly enjoyed the virtual stroll along the mouth-watering buffet. Further helping the site grow the restaurant and capture the attention of current and potential guests, cicispizza.com augments, improves and introduces extensions such as social integration and search engine optimization to round out the online experience.
About The WebAwards
Founded by the Web Marketing Association in 1997, the WebAwards is the standards-defining competition that sets industry benchmarks for the best websites based on the seven criteria of a successful website. The goal of the WebAwards is to provide a forum to recognize the people and organizations responsible for developing some of the most effective websites on the Internet today. Beyond validation, entrants benefit from a website assessment by a professional judging panel, which provides specific feedback on how each site ranks against standards of excellence. For more information, visit www.webaward.org.
About CiCi’s Pizza
Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas, in 1985, and is one of the nation’s fastest growing pizza chains. The family-oriented restaurant, known for its endless pizza, pasta, salad, soup and dessert buffet, has about 550 restaurants in 34 states and has been listed by Zagat and Parents magazine as a top family-friendly restaurant. CiCi’s was recognized by G.I. Jobs as a 2012 Military Friendly Franchise and by Entrepreneur, which named CiCi’s first in its category on the Franchise 500 list. Nation’s Restaurant News ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past four years. For more information about CiCi’s, visit www.cicispizza.com or www.facebook.com/cicis.
About nFusion
nFusion is an integrated digital-centric marketing agency headquartered in Austin, Texas, that partners with marketing change agents to revitalize brands, transform their digital presence and accelerate sales. The full-service agency partners with a wide range of B2B and B2C clients across all verticals. nFusion’s work balances traditional media with the latest digital capabilities, always geared to generate results. Clients include AMD, Anheuser-Busch/InBev, BJ’s Restaurants, CiCi’s Pizza, Comerica Bank, Samsung, Sonus Networks and Zimmer Spine. nFusion can be found online at nfusion.com on Facebook at facebook.com/nfusion and on Twitter at twitter.com/nfusion.
CARLSBAD, Calif., Sept. 25, 2012 /PRNewswire/ -- Domino's Pizza will open its 10,000(th) store somewhere in the world this week - but first, it's going to open its 9,999(th) store here in the U.S. - right here in Carlsbad, to be exact.
Domino’s has selected a new-image "Pizza Theater" location opening Wednesday in Carlsbad, and serving parts of Oceanside, to mark this historic milestone just days after the company introduced its newest product: Handmade Pan Pizza, which will be featured at the new store.
Domino's will invite customers and visitors to select one of 999 boxes at the store at 1854 Marron Drive, #102, beginning at 3 p.m. Wednesday. Inside each box will be a certificate for a free food product and some lucky customers may find a certificate for a year's worth of free pizza.
To celebrate the milestone, all stores in the San Diego market will be giving away free Handmade Pan Pizzas to the first 99 carryout customers who visit those locations on Wednesday. Domino's will also be making a donation of $9,999 to Rady Children's Hospital of San Diego.
The "Pizza Theater" design puts the art and skill of pizza-making at the front of the store, which also features a comfortable lobby, open area for viewing the pizza-making process, seating for in-store dining, and the ability to order from an in-store kiosk and track your carryout order electronically. The store design was created by Chute Gerdeman, an award-winning design firm based in Columbus, Ohio.
The "Pizza Theater" design concept is complemented by Domino's new, single-tile logo - marking a significant change in the branding of the 52-year-old company. The logo will begin appearing on Domino's national advertising beginning Oct. 1.
"This is an exciting milestone for all of us here at Domino's Pizza," said Scott Hinshaw, Domino's Executive Vice President –– Franchise Operations. "We could not be more proud of the dedication and hard work put in over the past 52 years to get to this point. I believe this new store marks the start of the next chapter in the storied growth of our brand here in the U.S."
Domino's Pizza will be represented by franchise owners Dan Hosseini and Shane Casey (who also opened Domino's stores 9,997 and 9,998 this week) along with Domino's Executive Vice President of Franchise Operations Scott Hinshaw and Executive Vice President of Franchise Relations Jim Stansik.
Wednesday's event runs from 3 - 8 p.m., and will feature pizza sampling, face-painters, a bounce house, prize wheel and more entertainment.
About Domino's Pizza
Founded in 1960, Domino's Pizza operates a network of 9,999 franchised and Company-owned stores in the United States and over 70 international markets. During the first quarter of 2012, Domino's had global retail sales of nearly $1.7 billion, comprised of over $830 million domestically and nearly $855 million internationally. Domino's Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino's was ranked #1 in Forbes Magazine's "Top 20 Franchises for the Money" list.
LYNDEN, WA, September 24, 2012 — SpeedLine POS version 6.4, released today by SpeedLine Solutions, Inc., introduces a new, modern interface design and a range of new tools to increase restaurant sales and efficiency.
Inspired by the simplicity and modern design of the best mobile apps, this latest release of the popular pizza and delivery point of sale software drew attention in a preview at the International Pizza Expo in March. “Users were excited to put the new interface to the test in their restaurants,” says Jennifer Wiebe, marketing manager at SpeedLine.
Beyond the modern look, the design of the new screens improves order accuracy with faster button selection and better readability. A new wizard makes it a snap to add logos or images to menu buttons.
SpeedLine is known for its SpeedLine Technology Network, an extensive network of innovative technology partnerships. The SpeedLine 6.4 release adds a new partnership with eThor, an award-winning web marketing developer. The integrated eThor solution provides an online dashboard restaurant operators can use to manage all their social media, email, text, and blog marketing in one place.
“To increase online sales, you need to engage with people wherever they’re finding you,” says Gary Ziegler, CEO of eThor: “one platform to push deals and menu promos, with one click of a button, out to all the channels.”
The eThor dashboard can be used alongside an existing web ordering site, or as part of a full-circle eThor solution with web, mobile, and Facebook ordering.
Other 6.4 enhancements include efficiency drivers such as automated day end processing, alternative store suggestions when a customer’s address is outside a store’s delivery area, and a new integration with HRIS systems to simplify new employee onboarding at restaurant locations. Other enhancements address hundreds of requests from current users, providing restaurant operators new tools to manage staff, inventory, payments, and online orders more efficiently and profitably.
About SpeedLine Solutions, Inc.
The leading provider of innovative solutions for pizza point of sale, SpeedLine (www.speedlinesolutions.com) provides technology solutions for pizza and delivery, quick service, and multi-concept restaurant chains. SpeedLine POS solutions help restaurant operators and chains operate more efficiently and profitably. Based in Vancouver, British Columbia, and Lynden, Washington, SpeedLine delivers added value through strategic partnerships with other leading technology providers and local resellers. SpeedLine serves restaurant companies in six countries.
LOS ANGELES, CA (September 17th, 2012) — PIZZAREV, a Los Angeles based fast-casual artisanal pizza concept, is proud to announce the grand opening of their new Studio City restaurant location on Friday, September 21st. Set on Ventura Boulevard’s booming “Restaurant Row”, at the intersection of Laurel Canyon Blvd., PizzaRev serves its signature “Roman-style” thin and crispy customized pizzas. Starting with PizzaRev’s original homemade dough, each customer is empowered to “Craft Your Own” custom pizza, choosing from an unlimited menu of over 30 fresh and flavorful toppings, all on display and available in any combination for just $7.95. Once crafted, the pizza is placed in PizzaRev’s state of the art open-flamed stone-hearth oven, where temperatures can exceed 900 F, and is served piping hot in under 3 minutes.
Anticipating the rapid expansion of fast-casual restaurants and the ensuing pizza craze, PizzaRev opened their “test kitchen” earlier this year in Northridge to gauge consumer interest and perfect their model. The overwhelming response to their “Chipotle-style” concept encouraged co-owners Irv Zuckerman and Rodney Eckerman to open new locations across southern California. A third PizzaRev will open in Woodland Hills in November, with many more to follow in 2013, making PizzaRev Southern California’s fastest growing pizza restaurant. “By opening first in Northridge, we chose to fly under the radar a bit to perfect our model. Our guests in Northridge have appreciated our efforts and we are humbled by their kind comments and reviews making us one of the highest-rated pizza restaurants in all of LA,” says co-owner Irv Zuckerman. “Studio City is a wonderfully vibrant part of Los Angeles, with a growing reputation as a dining destination, and we are thrilled to bring our unique pizza concept to this community,” adds co-owner Rodney Eckerman.
PizzaRev has launched its “PizzaRev-olution” by investing in quality, speed, and affordability for its guests, all in a welcoming and comfortable environment. The interior design is sleek and modern, complete with a glass-windowed view into the kitchen for a behind-the-scenes look at PizzaRev’s dough preparation area, its premium quality hanging meats, and its fresh vegetable prep station. At the crafting line, the PizzaRev experience begins with its signature Roman-Style Thin Crust, handmade daily on-site (Gluten-Free crust also available.) Guests then have a choice between an Organic Neapolitan Red Sauce, a creamy Parmesan White Sauce, or a spicy-sweet BBQ sauce, followed by a choice of creamy cheeses including premium Italian Mozzarella made with a kiss of buffalo milk, Ricotta, Feta, Bleu and Vegan Cheese. Unlimited fresh toppings means millions of mouthwatering combinations are possible to create a perfect pizza. Guests can choose whatever they want from 11 protein options, including three unique styles of Pepperoni, seasoned Crumbled Meatball, and sweet Fennel Sausage plus over 20 fresh veggie toppings including all the traditional favorites plus gourmet options including Roasted Garlic, Kalamata Olives, Spicy-Sweet Cherry Peppers, Fresh Basil, Arugula and Capers. A scrumptious Dessert Pizza made with melted Butter, Cinnamon and sugary Frosting is topped with a choice of Chocolate, Raspberry, and Caramel finishing sauces, delivering a sweet end to a delicious meal.
PizzaRev in Studio City will also offer a variety of exciting “Premium Additions” that will focus on seasonal delicacies. PizzaRev revolutionizes the salad experience as well, empowering customers to “Craft Your Own” entrée salad using any ingredients from the crafting line, with an optional “Pizza in a Bowl” pizza-crust bed.
Right now the cover photo on FoxNews.com/Lifestyle features a photo of a Reginelli’s pizza and accompanies the article “Best Pizzas in America 2012”. It is the only pizza from New Orleans listed, and one of only five in the entire South.
A best pizza list? Yes, the Daily Meal compiled a list of the 35 best pizzas in the U.S. The panel of judges was comprised of American chefs, restaurant critics, and pizza authorities like Jonathan Gold of the L.A. Times and Chicago Magazine’s Penny Pollock. 140 places were considered.
“We are proud to add to New Orleans long list of culinary accolades – and to do it in the world of pizza –– well, nothing could make Bruce (co-founder Bruce Erhardt) and I prouder of our team,” says founder Darryl Reginelli. “There are over 140,000 pizzerias in the US, to be chosen in this list is amazing and just proves that our commitment to quality is noticed by our guest. Way to go Reginelli’s team and way to go New Orleans,” cheers co-founder Bruce Erhardt.
In addition to this newest accolade, Reginelli’s Pizzeria has picked up annual Pizza Today Hot 100 Independent Awards and multiple awards voted on by readers of publications including the New Orleans Times-Picayune, Gambit Weekly, and Where Y’at Magazine.
Reginelli’s Pizzeria has locations around the New Orleans and Baton Rouge metro areas. Open seven days a week, Reginelli’s Pizzeria offers pizzas, salads, and sandwiches for dine-in and delivery. For more information, visit www.reginellis.com.
Annapolis, MD, September 24, 2012: Husband and wife partners Michele and Gennaro DiMeo, owners of Maryland’s local phenomenon, Squisito NY Pizza & Pasta, opened their first franchised location in July. The fast casual Italian franchise has joined forces with Fransmart, the franchise development company behind booming brands such as Five Guys Burgers and Fries, Qdoba Mexican Grill and zpizza, to develop their concept in strategically selected U.S. markets.
The first franchise location in Burtonsville, Maryland, is owned by John Minnick, a retiree from U.S. Homeland Security. After retiring Minnick was not expecting to end up as a restaurant owner, but after stopping in to see one of Squisito’s corporate stores he decided the model was solid enough to allow him to reconsider. Minnick took his retirement money and “made an investment in himself,” something he says he would recommend to anyone. The success of the Squisito Burtonsville store has been overwhelming, better than he or the franchisors could have predicted. Minnick explains, “We were having a soft opening for family and friends, and people were just walking in to our soft opening. After awhile, we couldn’t turn them away –– so we began selling the night of our soft opening."
Michele DiMeo, who along with her husband visits the store often, says: “Since opening, Burtonsville has consistently been our top performing store sales-wise,” and notes that they’ve reached this level of traffic with virtually no marketing yet.
Minnick goes on to say, “The concept, the location, and the support of the franchisors are what have made us successful”. He and the DiMeos have a seemingly flawless franchisee/franchisor relationship, and he acknowledges that they’ve held his hand through the entire process, since before construction even began on the Burtonsville location. “To say they’ve been supportive would be an understatement.”
John Minnick has found great success so far with his venture in the restaurant business. He says of the future, “I would love to open more Squisitos, I love this concept. Michele and Gennaro know the restaurant industry, they know what works and they know how to get from Point A to Point B. I lean on them all the time – they’ve gone way beyond what I could have hoped for as a franchisee.”
About Squisito
Squisito NY Pizza & Pasta is a restaurant franchise developed by the Monte Restaurant Development Group, owned by Michele and Gennaro DiMeo. The franchise currently has 7 locations open around the greater Annapolis area, and has acquired a strong following in their local communities, for which they are looking to utilize to expand in the surrounding areas.
Their menu consists of authentic Italian meals, and delicious NY-style pizzas, made from family recipes that owner Gennaro DiMeo brought over with him from his hometown in Southern Italy. Each restaurant features an open kitchen layout, where customers can watch as all meals are made fresh daily, using only the highest quality ingredients. Making all the meals this way allows customers to have a more custom experience, and also allows more flexibility to accommodate people with allergies or dietary needs.
They are consistently voted as one of the “Best Pizza Places” in the local publications, and were named by Bay Weekly as “Best Italian Food.”
ANN ARBOR, Mich., Sept. 24, 2012 – Domino’s Pizza will debut its brand new Handmade Pan Pizza, taking aim at offering the best tasting pan pizza available by giving customers what they have asked for: a crispy golden crust with a great buttery taste –– and most importantly, handmade from fresh, never-frozen dough.
“There is a standard out there for pan pizza that we realized could be better,” said Patrick Doyle, Domino’s Pizza president and chief executive officer. “The reason most people buy a pan pizza is for the crust, and that key component should be fresh, never frozen. But what we think ultimately doesn't matter; I'd encourage customers to taste for themselves."
Domino’s is making a grand entrance into pan pizza – a category that makes up one in every five pizzas sold in the U.S. today. In addition to launching the product today in all of its nearly 5,000 stores in the U.S., Domino’s will begin a national television campaign on Oct. 1 to promote its Handmade Pan Pizza. The campaign will offer medium two-topping Handmade Pan Pizzas for $7.99 each, giving fans and consumers a value-inspired way to try it and see how it stacks up versus the pan pizza competition.
“We are proud of the way we have continued to expand and reinvent our menu, and it is safe to say Domino’s has not been this excited about a new product since the change to our hand-tossed pizza,” said Doyle. “Similar to that, the creation of our Handmade Pan Pizza has been driven by customers telling us how we can continue to improve and become the best.”
The golden crispy crust with a buttery taste is only the beginning of Domino’s Handmade Pan Pizza – as it also features two layers of cheese and toppings to the edge.
“The proof is in the tasting with this one, and we can’t wait for our fans and customers to give our new Handmade Pan Pizza a try,” said Doyle.
About Domino’s Pizza
Founded in 1960, Domino's Pizza operated a network of 9,924 franchised and Company-owned stores in the United States and over 70 international markets. During the second quarter of 2012, Domino’s had global retail sales of nearly $1.7 billion, comprised of over $808 million domestically and nearly $865 million internationally. Domino's Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list.
HOUSTON, TX. (September 20, 2012) – Pizza lovers everywhere can now get a slice of Chef Anthony Russo’s famous New York-style pizza with his new line of frozen gluten-free pizzas. Since the gluten free pizzas were first introduced at many of the 28 Russo’s NY Pizzeria locations, customers have been calling out for more. Chef Anthony is now excited to announce that his pizzas will soon be available to grocers nationwide.
These all natural pizzas come in six different flavors, including: NY Style Cheese, Greek, Margherita, Chicken Rustica, Pepperoni and Italian Mozzarella and of course, Russo’s famous Mulberry Special, which is generously topped with Italian sausage, pepperoni, Canadian bacon and hamburger.
All ingredients of the pizzas will be gluten-free and are made of the finest quality, and are made in a gluten free facility. Many of Chef Russo’s family recipes originate from Avellino, Italy and date back to the early 1930’s.
“When creating the frozen pizza line, I knew I wanted it to be gluten-free,” Russo said. “There is a large demand for gluten-free products and I want our customers to know we are listening! As we embark on launching the product line in the southwest, we are keen to work with grocers nationwide.”
Distributors:
• Randall & Tom Thumb (Austin, Dallas and Houston stores)
• Kroger (Select locations in Dallas and Houston)
• Rice Epicurean (All locations in Houston market)
• Beldens (All locations in Houston market)
• Reasor’s (All locations in Oklahoma market)
• AJ’s (All locations in Phoenix market)
The Russo Pizzeria franchise is also offering the private label program for the new line of pizzas. For inquiries, please contact Scott Treadaway at 713-821-1318.
For more information about Russo’s NY Pizzeria’s new gluten-free frozen pizza line, please visit them online at www.nypizzeria.com
ABOUT CHEF & FOUNDER ANTHONY RUSSO
Anthony Russo is a first generation Italian. Both parents immigrated from Sicily and Naples, Italy to New York in 1962. At the early age of 12, Anthony spent a lot of time with his family another influential Italian chefs in the kitchen learning how to prepare fin Italian meal and New York style pizza. In the early ‘90s, Anthony opened up his first restaurant in Clear Lake, Texas called “Anthony’s Pizzeria.” Anthony’s goal was to bring the real New York style pizza to the Texas marketplace. He knew that great New York pizza could be made anywhere by using quality ingredients, his family recipe and a whole lot of passion. Chef Russo’s pizza creations are so true to the New York-style pizza tradition; you’ll swear you’re dining in the Big Apple. Each ingredient is selected for freshness and quality.
ABOUT RUSSO’S NEW YORK PIZZERIA & RUSSO’S COAL-FIRED ITALIAN KITCHEN
Russo’s operates with a simple promise: “If it isn’t fresh, don’t serve it.” Founded in 1992 by Chef Anthony Russo, Russo’s New York Pizzeria is known as the only place to find authentic New York Pizza and Italian dishes in Texas. Russo launched his Coal-Fired Italian Kitchen concept to complement the Pizzeria in 2008, with an expanded selection of Italian menu items. Current company operations include 28 restaurants in three states, with plans for significant expansion through franchising in key U.S. markets already underway. For more information and to learn about available franchise opportunities visit www.russorestaurants.com.
Virginia Beach, VA — September 17, 2012. Although not officially adjudicated, the Guinness World Record for the highest pizza toss was broken at Ynot Pizza and Italian Cuisine’s 3rd Annual “YNOT PIZZA GAMES” held September 15, 2012 on the Virginia Beach Oceanfront.
The old record was set by Joe Carlucci on April 20th, 2006 at the Mall of America in Minneapolis, Minnesota. Carlucci tossed 20 ounces of flattened pizza dough a height of 21 feet 5 inches. The new record, albeit unofficial, was set by Mark Patton of Virginia Beach who tossed the dough 27 feet!
Other categories in the competition included the Largest Pizza, the Partner Pizza Toss and the Pizza Box Team Challenge. Gold, Silver and Bronze medals were awarded in each of the three age divisions in each category: under 10 years, 11-14 years and 15+ years.
“It wasn’t about winning or losing; it was about enjoying the games . . . and the pizza”, says Tony DiSilvestro, Ynot Pizza owner.
About YNot Pizza and Italian Cuisine: Tony and Cyndi DiSilvestro opened YNot Pizza in 1993 and, with co-owner, Harry DiSilvestro, opened a 5th YNot restaurant in August on the campus of Old Dominion University in Norfolk. YNot first opened its doors in 1993 in the Great Neck Square Shopping Center in Virginia Beach. YNot also has locations on: Providence Road in Virginia Beach, Colley Avenue in the Ghent section of Norfolk and Volvo Parkway in the Greenbrier section of Chesapeake.
The DiSilvestros are committed as a family to bringing the restaurants patrons the finest in family atmosphere, authentic Italian cuisine, traditional Italian hospitality and, above all, the highest quality food and service possible. Visit our site at www.ynotpizza.com.
PASADENA, Calif., Sept. 10, 2012 /PRNewswire/ -- Blaze Fast-Fire'd Pizza, a pioneer in the assembly-line artisan pizza category, announced that it has begun to accept franchise applications in key markets across the US. The company plans to build a footprint of stores across California and select US cities through a combination of both company-owned and franchise locations.
Blaze Pizza's first location, a 2,600 sq. ft., 90 seat space in Irvine, CA, opened last month to enthusiastic reviews and is experiencing long lines at both lunch and dinner. The company's second restaurant, a 2,800 sq. ft., 100-seat flagship location in Pasadena, CA, is set to open in the city's vibrant Theater District next month. Plans for a third location on LA's Westside are also underway.
A creation of Elise and Rick Wetzel (founder of Wetzel's Pretzels), and featuring the talents of Executive Chef Bradford Kent (owner of LA's top rated Olio Pizzeria and Cafe), Blaze Pizza is backed by a number of well-known investors including Maria Shriver, movie producer John Davis and Boston Red Sox co-owner Tom Werner.
Initial western markets now available for franchising including Los Angeles, San Diego, San Francisco, Portland, Phoenix, Salt Lake City and Denver. In addition, the company is now accepting applications for multi-unit franchise candidates in New York, Boston, Chicago, Miami, Orlando, Houston and Dallas. "We've received a tremendous amount of interest in the concept and are pleased to be able to now move forward strategically with franchise expansion," said company president Elise Wetzel. "Our plan is to selectively identify those franchise candidates who we are confident can execute successfully in this category, and work together to develop Blaze into a national brand."
The company is primarily focusing on centers that service both lunch/daytime traffic (office workers, hospitals, lifestyle, & transportation) and dinner/nighttime traffic (residential and entertainment), and prefers to have co-tenancy with similar contemporary fast-casual brands (i.e. Chipotle®, Five Guys®, Panera Bread®). Ideal restaurant size is 1,800 to 2,800 square feet. A smaller footprint design is also available for mall food courts.
How it works
Blaze Pizza uses a "co-created", assembly line format (similar to Chipotle Mexican Grill®), that lets guests customize one of the menu's signature pizzas or create one of their own, choosing from a wide selection of fresh, artisanal toppings -- most included for no extra charge. The generously sized personal pizzas are then sent to a blazing hot open-hearth oven, the centerpiece of the eatery, where dedicated pizzasmiths ensure that the thin-crust pies are "fast-fire'd" in a scant 120 seconds. Blaze Pizza makes its own dough from scratch using a recipe which requires a 24-hour fermentation period to produce its signature light-as-air, crisp crust. Blaze's menu uses fresh ingredients ranging from inventive to classic and accommodates certain dietary needs, with a gluten-free dough and vegan cheese option.
About Blaze Pizza
Headquartered in Pasadena, CA, Blaze Pizza is a pioneer in the new fast-casual pizza category, serving artisanal, "co-created" pizzas at freakishly fast speeds, all at a very affordable price. To learn more, please visit www.Blaze-pizza.com or www.facebook.com/BlazePizza.
Chicago, IL -- Chicago’s own Pizza Man Joe Aurelio is now taking center stage under a non-pizza colored spotlight. Pizza celeb Joe Aurelio of Aurelio’s Pizza just debuted on History Channel’s hit show Pawn Stars. On the new season episode titled "Thirty Something" that originally aired Monday, September 3, Aurelio successfully sold Joe DiMaggio and John McGraw sports memorabilia to Richard "The Old Man" and his son Rick "The Spotter" Harrison.
You’ll have to tune in to see how much Joe’s molds went for. No ordinary molds, they were originally used to make plastic figures of Hall of Fame baseball players sold at the Cooperstown Hall of Fame and in ballparks throughout the country during the 1963 season.
Aurelio won the pair of molds – you’ll have to tune in to see how much he paid – at Leland’s Auction House in Bohemia, New York 20 years ago. A sports memorabilia collector for more than 30 years, he has amassed quite a collection and decided it was time to do some housecleaning.
"I headed to Las Vegas for the pizza convention in March. I knew Pawn Stars filmed there so I decided to bring my DiMaggio and McGraw bust molds with me, just in case. As soon as they saw them, the show’s producers gave me an invitation to be on the show," said Aurelio.
After accepting the invitation, Aurelio flew back to Vegas in April to film the haggling process to sell his prized molds. Because the items were rare pieces of sports memorabilia history, the Pawn Stars team brought in an expert and the items were valued at a maximum of 9 times more than Aurelio originally paid for them. In the end, and after some negotiation, Aurelio accepted Rick Harrison’s highest offer. Aurelio plans to put the money he made on Pawn Stars toward his children’s college fund.
"The filming experience was incredible. Our North Las Vegas location is only 15 minutes away from the set, so were able to surprise the guys and treat them to Aurelio’s pizza. One of the crew members was originally from Chicago, so he was pretty excited to find out there’s an Aurelio’s located in Vegas – the lengths I’ll go to let people know about Aurelio’s! It was a great time." said Aurelio.
You can catch the episode, "Thirty Something", again on Thursday, September 6 at 9:30/8:30c to see if you think Aurelio got a fair price.
Here’s the link to the episode: http://www.history.com/shows/pawn-stars/videos/pawn-stars-thirty-something. Plus, Joe uploaded his behind-the-scenes pictures on the Aurelio’s Facebook page.
About Aurelio’s Pizza
With a history as rich and entrenched in the community as the pizza it’s famous for, the very first Aurelio’s restaurant opened on Ridge Road in Homewood, as the pride and joy of Joseph A. Aurelio, Jr. who decided to give it a go as a restaurateur at the age of 26. With its legendary "old oven" dating back to 1959 in its Homewood location, Aurelio’s was one of the pioneers of the family pizzeria concept in the United States and helped to launch pizza into the American lexicon. Since that time, Aurelio’s has become one of Chicagoland’s claims to fame. And, transplanted Chicagoans all over the map have helped to bring their favorite pizzeria franchise to 43 cities across six states, growing a strong fan base for the taste of Aurelio’s. For additional information, please visit www.aureliospizza.com
DALLAS, TX (MMD Newswire) August 27, 2012 -- Legendary Cowboys Team Owner Jerry Jones is hoping to top the charts with his new rap song. Jones-turned-hip-hop-star debuts his rap in a Papa John's television commercial called "Hip Hop Jerry" breaking August 25 as NFL pre-season football kicks off. The spot promotes Papa John's new Cowboys 5-Star Combo and will run in D/FW, Austin and Waco through the Super Bowl in 2013. http://www.youtube.com/watch?v=xh-h7s6Qtxg&feature=youtu.be
"Jerry's break dancing act in an earlier Papa John's TV spot was a big hit, and we think it's time to show off some of his other talent," said Bob Paine, regional marketing director for Papa John's International. http://www.youtube.com/watch?v=knyMRGVSsE4
Known for his charisma, Jones' rap performance in the new spot is a follow-up act to a popular TV spot featuring his spontaneous and highly unlikely dance moves when a Papa John's delivery man shows up in the player locker room with a pizza he ordered. The Papa John's deliver man, played by Los Angeles actor Nathan Rubin, has been paired with Jones as a regular in the regional Papa John's TV commercials for several years. The setting for the new spot is the world famous Cowboys Stadium in Arlington, Texas, the largest stadium in the NFL and home to Jones' Dallas Cowboys football team.
"Good TV advertising connects by being entertaining and surprising," said Cecily Worthy, the LOOMIS Agency creative director who headed up production. Worthy said the follow-up spot had been discussed for a few years, but was only possible because Jones was willing to do it. "Let's face it, not many professional sports team owners understand and appreciate marketing like Jerry Jones," she said.
The song lyrics promote Papa John's offer of a large pizza with up to five toppings and a 2-Liter Pepsi for $10.99, and were written by LOOMIS Agency creative director, Michael Tuggle. The rap song composition was created and produced by Luminous Sound's two-time Grammy winning recording engineer, Tre Nagella.
About Papa John’s
Papa John's opened its first pizza restaurant in 1984 and to this day is committed to delivering on its brand promise of "Better Ingredients. Better Pizza." Papa John's is the recognized quality leader of the pizza category and now owns or franchises more than 3,000 restaurants worldwide.
About LOOMIS
LOOMIS, founded in 1985, is a Dallas-based advertising agency specializing in marketing communications for retail-facing challenger brands. In addition to Papa John's, the agency's clients include regional and national companies in the restaurant, financial services, and grocery categories.
Luminous Sound is a wholly-owned subsidiary of LOOMIS and caters to recording artists and commercial clients alike. Luminous is recognized in the music industry as the finest recording facility in the southwestern United States.
ANN ARBOR, Mich., Aug. 29, 2012 /PRNewswire/ -- Domino's Pizza, the recognized world leader in pizza delivery has opened its first store in Nigeria.
Eat 'N' Go Restaurant Group, the master franchisee for Domino's Pizza Nigeria, is on a mission to become the premier food operator in Africa by bringing affordable food and drink and social responsibility to every market in which they open stores. The Nigerian market presents a great opportunity for Eat 'N' Go to position Domino's into a leading brand within the country.
"We are eager to deliver Domino's Pizza to the people of Nigeria, so that they can experience the delicious, quality pizza that is loved around the world," said Eric Andre, Eat 'N' Go Restaurant Group managing director.
"Establishing ourselves in this emerging West African country presents a great opportunity for our business, and continues our global momentum as a brand," said Ritch Allison, Domino's Pizza executive vice president of international. "We have a great operator in Eric - his knowledge of the business landscape will be instrumental in making Domino's Pizza the leading pizza brand in Nigeria."
Domino's Pizza now operates in over 70 markets worldwide, with more than half of its global retail sales coming from international stores, making up over a third of its adjusted operating income.
About Domino's Pizza
Founded in 1960, Domino's Pizza operates a network of 9,924 franchised and company-owned stores in the United States and over 70 international markets. During the second quarter of 2012, Domino's had global retail sales of nearly $1.7 billion, comprised of over $808 million domestically and nearly $865 million internationally. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.
Bus Tours
Hop on the Pizza Bus for Outer Borough Pizza Adventure
- September 9 - Manhattan + Brooklyn
Crossing bridges, seeing amazing views, eating rediculously good pizza and talking pizza history are just some of the items on this tour's agenda.
Purchase Tickets
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September 16 - Manhattan + the Bronx
Serious pizza fans know the glory that is Bronx pizza. Others will just have to discover it on this tour to some of my favorite spots.
Purchase Tickets - September 30 - Tri-Borough Madness
Four hours. Four pizzerias. Three boroughs. I believe in us!
Purchase Tickets
Walking Tours
Walk the Path of Pizza History
Visit three pizzerias and several Points of Pizza Interest in Soho, Greenwich Village, the Bowery, Little Italy and NoLita as you follow the evolution of pizza in NYC.
- 11 AM to 2 PM
- Mondays and Saturdays
- 1.5 mile walk
- $35 (includes pizza lunch and Pizza Tour Survival Kits)
- Purchase Tickets
Greenwich Village Pizza Walk
Visit three pizzerias and Points of Pizza interest in Greenwich Village and Soho as you trace pizza history from its origin in Naples through its transformation in the Little Italies of NYC.
- 11:30 AM to 2 PM
- Fridays and select Saturdays/Sundays
- 0.75 mile walk
- $35 (includes pizza lunch and Pizza Tour Survival Kits)
- Purchase Tickets
Private Tours
Celebrate your birthday, anniversary, bachelorette, company outing or school field trip with a private pizza adventure!
- AM and PM start times available
- Weekdays and Select Saturday afternoons
- Tour by bus or on foot
- All group sizes welcome
- Contact Us for Pricing
On the Blog
Here's the latest from my blog and various other pizza writing...
- Grilled Pizza (Scott's Pizza Journal) - My roommates won't let me use the oven in the summer but the grill works just fine and it's even faster! No need for special equipment, just skill.
- History of the Pizza Slicer (Serious Eats / Slice) - The pizza slicer is a houshold gadget, but who was the mad pizza genius who invented it? This article has some of the answers.
- Pizza Glossary (Pizza Today Magazine)- It's frustrating when pizzeria menus use the same words for different things, or even different words for the same thing. I try to set it straight.
Fall Calendar - Fundraisers / Free NYPL Events
Get Your Learn On
Starting this month, I'll be hosting a series of pizza talks at the New York Public Library. Discussions will involve pizza science and history with kid-friendly science demos at your local NYPL branch. Check out the full schedule here.
You should also mark your calendar for our annual Slice Out Hunger event on October 10 in NYC. All the best pizzerias in town send us pies and we make them available to you for $1 per slice. All proceeds go to City Harvest! We'll also have our friends from Fizzy Lizzy and GreenBox on hand to make make the day possible. Check out our Slice Out Hunger event website for details.
In other fundraiser news, our homeslice Jason from I Dream Of Pizza will be hosting his annual NYC Pizza Run on September 15. Participate and help raise money for the Juvenile Diabetes Research Foundation!
There's another great event happening around the country on October 12 called Slice of Hope. Our pals at Pizza Today Magazine organize this fantastic fundraiser for the Karen Mullen Breast Cancer Foundation in which your local pizzerias pledge to donate a portion of October 12 profits to help find a cure. Ask your local pizzeria if they are involved and if they aren't you can help them join the effort by signing up here. Scott's Pizza Tours is proud to be donating 10% of October public ticket sales to the foundation.
Travel Alert - Los Angeles, CA
Come Eat Pizza With Me
LA has never been known for having amazing pizza, but yet I search every single time I'm there. I'll be in town on September 21 and 24 so please get in touch with me if you'd like to meet up for pizza. I'd like to check out Fox Pizza Bus, 800 Degrees, Pizzanista and a few others. The best way to join me is by replying to this email or track my whereabouts on twitter with @scottspizzatour. Let's get a massive posse of SPT alumni for a giant pizza crawl!!!
Interact with SPT
Review, Share, Eat
- Follow us on Twitter! See a picture of every slice I eat, as I eat it!!!
- Watch videos on YouTube! Be a pizza tourist from home!
- Read Scott's Tumblr Blog! Videos, photos, words, slices, adventure!
- Yelp! about us! We're currently ranked #1 in NYC!!!
- Post a review about us on Trip Advisor! We're currently ranked #7 in NYC!!!
- Read user reviews at Zerve! Unedited, so you can be sure I didn't write them myself!
- If you enjoyed a pizzeria we visited on the tour, review THEM on YELP!
Pasta Mia Welcomes Rosario Del Nero as Senior Vice President
Press Release - August 29, 2012
Fullerton, CA - Pasta Mia is proud to announce the addition of Rosario Del Nero as Senior Vice President. Rosario has played an influential role in the Food and Beverage Industry for over thirty years. Having held many prominent and prestigious titles, Rosario will be bringing a wealth of knowledge and expertise to Pasta Mia's portfolio. With relentless dedication to bringing the European quality of life to the American table, Rosario shares the same values with Pasta Mia's founder and owner, Diego Mazza.
Rosario obtained his undergraduate degree at the Università degli Studi di Milano and completed his graduate studies at Harvard University. Prior to joining us at Pasta Mia, Rosario held the position of VP Corporate Chef at both Bertucci's and Naked Fish Restaurants, Chef Instructor at the Cambridge School of Culinary Arts, Research and Development Director at Joseph's Pasta/Buitoni USA, and Senior Vice President at Handy International.
Diego Mazza, President and CEO of Pasta Mia is pleased with Rosario's decision to join Pasta Mia, saying "Rosario's extensive experience of the world of food combined with Pasta Mia's track record of producing fresh high-quality pasta will undoubtedly mean that we can deliver the highest quality products to our clients".
PASTA MIA was founded in 1984 and has become one of the leading fresh-frozen pasta manufacturers in the nation. Its products express the essence of Italian culture and cuisine in every recipe. Pasta Mia products are a natural and inspired result of the Italian heritage of the company. Pasta Mia began as a small shop with only two small pasta-making machines and has evolved into a multimillion dollar enterprise with its state-of-the-art facility in Orange County. Diego Mazza and his team pour their passion for Italian cuisine into every product and give their clients the unique opportunity to provide a customized authentic experience of Italy in Every Bite.
"Rosario's extensive experience of the world of food combined with Pasta Mia's track record of producing fresh high-quality pasta will undoubtedly mean that we can deliver the highest quality of products to our clients," said Diego Mazza,
President and CEO of Pasta Mia.
Mentor, Ohio (August 20, 2012) — Tony Sacco’s Coal Oven Pizza will open its first location in Ohio at Great Lakes Mall later this year. The full service, sit-down restaurant will include a full bar and have both interior and exterior mall entrances.
The restaurant will occupy 4,151 square feet on the West side of the property, adjacent to the Dillard’s South building. The addition of Tony Sacco’s will also make way for a new mall entrance next to the restaurant.
Tony Sacco’s Coal Oven Pizza is known for fresh ingredients and its unique custom-built, 1,000 degree anthracite coal-burning oven. The restaurant’s sauce is made from scratch with Italian plum tomatoes, fresh basil and garlic for true old-world fresh tomato taste. Tony Sacco’s uses only the best mozzarella available and filters all of the water used for dough and beverages to ensure only the best taste.
“We use only the finest, ingredients made from scratch each day. There are no freezers, fryers, or microwaves and all of our food is baked exculusively in our custom coal burrning oven,” said Michael DuBois, owner of Tony Saccos Mentor.
The restaurant will feature a distinctive and inviting atmosphere with glass walls cascading from floor to a 25' atrium celing. One glass wall will provide indoor diners an open view to a private outdoor patio setting framed by a serpentine custom stone wall. A smaller, indoor patio will aline the mall concourse, allowing diners to enjoy a unique view of the action in the mall.
Tony Sacco’s Coal Oven Pizza currently has seven open locations: two in Florida 2 in Michigan, two in Indiana and one in Illinois. Including the Great Lakes Mall location, there are 15 stores in development—seven in Chicago, five in Michigan, one in Indiana and one in North. Carolina.
“We’re excited to welcome Tony Sacco’s to Great Lakes Mall and provide our guests with another delicious dining and entertaiment option,” said Renee Lanzara, marketing and business development director, Great Lakes Mall. “We also know shoppers will welcome the new mall entrance that will be created near the restaurant.”
In 2011, Great Lakes Mall underwent a major renovation, which has since attracted a number of new tenants including Tony Sacco’s Coal Oven Pizza, H&M and Teavana, which opened earlier this year.
In addition to the new retailers, many existing Great Lakes Mall retailers have undergone renovations or expansions in the past year.
Tony Sacco’s was started in Estero, Florida by two friends from Michigan, Chuck Senatore and George Kurajian. Their mission was to bring back the original taste and quality of pizza the way it was made when the first pizzerias were opened in the early 1900′s. This required the use of a coal burning oven, homemade sauce and dough, and fresh, hand-cut toppings.
Capable of temperatures of 1,000 degrees or more, the intense heat of the coal oven creates a pizza with a subtle, smoky flavor, a crispy crust and golden brown cheese. In the words of a true pizza aficionado, “it’s a pie that would bring your Italian grandmother to tears.” For more information, visit www.tonysaccos.com , www.facebook.com/tonysaccos or www.twitter.com/tonysaccos .
About Great Lakes Mall
Great Lakes Mall, located in Mentor, Ohio, has been Northeast Ohio’s go-to destination for top retailers for more than 50 years. In 2011, the mall underwent a complete renovation, which included updates to mall entrances, new flooring, expanded soft seating areas and more. Anchored by Macy*s, Sears, JC Penney and Dillard’s, the mall is home to more than 120 specialty shops. Numerous eateries like Fuji Japan Steakhouse, Tony Sacco’s Coal Oven Pizza, Max & Erma’s and The Olive Garden provide a multitude of dining options to shoppers. Follow the mall on Twitter at www.Twitter.com/GreatLakesMall or on Facebook at www.Facebook.com/GreatLakesMall .
About Simon Property Group
Simon Property Group, Inc. (NYSE:SPG) is an S&P 100 company and the largest real estate company in the world. The Company currently owns or has an interest in 335 retail real estate properties in North America and Asia comprising 244 million square feet. We are headquartered in Indianapolis, Indiana and employ approximately 5,500 people in the U.S. For more information, visit the Simon Property Group website at www.simon.com .
THE COLONY, Texas (August 28, 2012) – Pie Five Pizza Co. presents its new Hatch Chile Pie, proving that fancy restaurants aren’t the only ones allowed to serve this seasonal favorite. It’s a little sweet, a little spicy, and loaded with Southwestern flavor.
True to its name, the Hatch Chile Pie features loads of green Hatch Chiles, red onions, Mozzarella and Cheddar cheese and a spicy red pepper sauce. Available as a limited-time offer through October 14, the Hatch Chile Pie is served at all seven Pie Five locations across Dallas-Fort Worth.
“We’re constantly looking for non-traditional flavors and seasonal favorites for our specialty pies and what better than a Hatch Chile Pie? Hatch Chiles are a regional favorite and the perfect addition to our Fall menu,” said Pie Five Chef Andy Wittman.
Named by Nation’s Restaurant News as a 2012 Hot Concepts award winner, Pie Five has grown to seven locations across Dallas-Fort Worth with an 8th location opening soon in Allen, TX in the next month. Granting the ultimate dining customization experience, customers select any sauce and topping combination or one of 11 specialty pies on the menu, assembled before them on a 9-inch Crispy Thin or Classic Pan crust, baked and ready to eat in less than five minutes.
A complete menu and more information on Pie Five™ restaurants is available at www.piefivepizza.com. The company is also on Facebook (http://www.facebook.com/PieFivePizza) and Twitter (http://twitter.com/PieFivePizza).
About Pie Five:
Pie Five is a subsidiary of Pizza Inn Holdings, Inc. Headquartered in the Dallas suburb of The Colony, TX, Pizza Inn, Inc., is an international pizza chain with restaurants featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (Nasdaq:PZZI) franchises approximately 300 restaurants and directly owns and operates 11 restaurants. More information is available at www.pizzainn.com.
THE COLONY, Texas (August 27, 2012) – The new kid on the block is growing up and going to college. Today, Pie Five Pizza Co., which landed on the fast-casual restaurant scene last year, is opening its seventh restaurant and its first college location at 503 South Pecan St. on the University of Texas at Arlington campus. With its first-ever breakfast menu and extended operating hours, Pie Five at UTA is shaking up the pizza dining experience.
Pie Five is taking its smarts for handcrafted-individual pizzas made in five minutes or less to college students who want to enjoy delicious dining options that fit their tastes and their busy class schedules. The new restaurant is part of the Shops at College Park, a mixed-use development on the UTA campus, featuring retail businesses on the first level and student housing above.
“The University of Texas at Arlington campus has undergone many fantastic changes, and we’re excited to be a part of the transformation. We look forward to offering a great destination for lunch, dinner and now breakfast,” said Interim Pie Five CEO Clinton Coleman.
Made with fresh ingredients, baked to order and ready to enjoy in less than five minutes, college students are in total control of the occasion at Pie Five and can indulge in more than five million individual pie combinations or choose from one of 11 specialty pies assembled on a 9-inch Crispy Thin or Classic Pan crust. Pie Five at UTA will also offer signature salads, cookie pies for dessert, and breakfast pies including: the Baja pie topped with scrambled eggs, pulled-pork, chorizo, diced tomatoes and two-pepper medley and the Wake-Up Call pie featuring scrambled eggs, chorizo, jalapeños, peppers, Mozzarella and Cheddar cheeses.
“This is a perfect location to offer a morning menu for students who want to grab a bite before class,” Coleman added. “It’s about giving our guests quality options and convenience throughout the entire day.”
Pie Five at UTA will be open 7 a.m. – 11 p.m. Monday through Friday and 8 a.m. – 11 p.m. Saturday and Sunday.
Pie Five, created by Pizza Inn, Inc. (NASDAQ: PZZI), opened its first location last June in Fort Worth. Today the pizza revolution has expanded to seven restaurants across the Dallas-Fort Worth Metroplex with the next location scheduled to open in Allen, TX. As expansion continues Pie Five has announced plans to franchise and is targeting the top 75 MSAs for development through multi-unit franchise agreements.
A complete menu and more information on Pie Five is available at www.piefivepizza.com. The company is also on Facebook (facebook.com/PieFivePizza) and Twitter (twitter.com/PieFivePizza).
About Pie Five:
Pie Five is a subsidiary of Pizza Inn Holdings, Inc. Headquartered in the Dallas suburb of The Colony, Texas, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally under the trademarks "Pizza Inn" and "Pie Five Pizza Co." Pizza Inn is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (NASDAQ:PZZI) franchises approximately 300 restaurants and directly owns and operates 11 restaurants. For more information, please visit www.pizzainn.com.
AUSTIN, Minn. (August 22, 2012) — Hormel Foods Corporate (NYSE: HRL) has announced the retirement of Bill Burke, Jr., president of Burke Marketing Corp. (Nevada, Iowa).
“Bill has played an integral role in building Burke Marketing Corp. into the industry leader it is today. His passion and never-ending desire to serve our customers have been critical to our success,” said Mark A. Coffey, vice president of affiliated business units, Refrigerated Foods. “We thank Bill for his leadership of the company and wish him and his wife Sue the very best in retirement.”
Burke Marketing Corp., acquired by Hormel Foods in 2007, manufactures and markets pizza toppings and other fully-cooked meat products for the foodservice and prepared foods industry. Product lines range from traditional pizza meat toppings to meatballs, Mexican meat fillings and breakfast meats.
During his 39-year career, Burke held a variety of roles for Burke Marketing Corp., which was founded by his father, Bill Burke, Sr. His first position with the company was on the night shift sanitation crew and he also worked in other production departments including blending, cooking and packaging. After graduating from Iowa State University, he worked in sales and was challenged with growing the company’s sales and customer base. In 1986, Burke advanced to sales and general manager and in 1991 was named president. Under Burke’s leadership, Burke Marketing Corp. has grown fivefold.
About Hormel Foods
Hormel Foods Corporation, based in Austin, Minn., is a multinational manufacturer and marketer of consumer-branded food and meat products, many of which are among the best known and trusted in the food industry. The company leverages its extensive expertise, innovation and high competencies in pork and turkey processing and marketing to bring branded, value-added products to the global marketplace. The company is a member of the Standard & Poor's 500 Index, Dow Jones Sustainability Indexes, Maplecroft Climate Innovation Indexes, Global 1000 Sustainable Performance Leaders and was again named one of "The 100 Best Corporate Citizens” by Corporate Responsibility Magazine for the fourth year in a row. The company enjoys a strong reputation among consumers, retail grocers, foodservice and industrial customers for products highly regarded for quality, taste, nutrition, convenience and value. For more information, visit http://www.hormelfoods.com.
ANN ARBOR, Mich., Aug. 14, 2012 /PRNewswire/ -- Domino’s Pizza continues its image makeover and focus on self-improvement by announcing plans to bring the art and skill of pizza-making front and center with the release of its new “Pizza Theater” store design.
After years of development and concept testing, the Domino's Pizza store of the future will have its pizza-making artists on display as they hand-toss (emphasis on the "toss"!) fresh dough and custom-make customers' orders.
Depending on square footage availability, the new store design allows flexibility for a number of features otherwise unheard of when it comes to the "traditional" Domino's Pizza store. Some features include a comfortable lobby, open-area viewing of the food preparation process, including a step platform for children to see the action, and the ability to order from a kiosk and track carryout orders electronically. The stores will also feature chalkboards to allow customers to express their creativity or to leave feedback for the store team members.
Some stores may feature a number of "grab and go" items, from salads and milk to cookies and mini dessert parfaits, in-store dining, and big screen televisions. Nearly a dozen of these concept stores have been built throughout the U.S., from Las Vegas, Nev., to Gulfport, Miss., so far this year.
The design concept is complemented by a new, single-tile logo - marking a significant change in the branding of the 52-year-old company.
"Everything started to come together in 2008, when we recognized the real need to change," said Russell Weiner, Domino's Pizza chief marketing officer. "We began to expand our menu, develop a whole new recipe for our pizza and come up with new, breakthrough ways to talk about our brand with consumers. We began to interact with customers in innovative ways through technology, mobile devices and social media.
"The next step in this process is to build the store of the future, featuring new store signage and a simple, visually striking logo - because we believe Domino's has become an iconic global brand that is instantly recognizable," Weiner continued. "We'd like to reach the point where we're as recognized as the Nike Swoosh or the Golden Arches."
All new stores built in the U.S. and a number of countries around the world will feature the new logo and key components of the new design. The company will also only allow existing stores that have undergone major updates and remodeling to use the new logo signage.
"The best way to signal that there's something new on the inside is to create something new on the outside," Weiner said.
The new logo will appear in Domino's marketing materials beginning in October.
About Domino's Pizza
Founded in 1960, Domino's Pizza operates a network of 9,924 franchised and Company-owned stores in the United States and over 70 international markets.
Grapevine, TX - Restaurant online ordering provider Granbury Restaurant Solutions has announced the latest addition to their technology toolkit –– the option for multi-lingual restaurant online ordering. Restaurant patrons can choose their preferred language at the beginning of the order, and then continue to browse the menu and place their order in that language.
The solution will be debuting on the website of Pizza Patrón, who is recognized for serving the Hispanic community. Pizza Patrón plans to initiate a 7 store pilot program in the San Antonio area.
“The addition of multiple language support to our online ordering package gives restaurants the flexibility they need to serve a wide range of customers,” commented Larry O’Connor, Director of Development at GRS. “This functionality enables restaurants to provide a welcoming online order experience to all their patrons.”
“Friendly bicultural service has been a trademark of Pizza Patrón from the beginning,” said Andrew Gamm, brand director for Pizza Patrón. “For us, bilingual service is a core part of our brand and must extend into every customer touch point. We are excited about the program Granbury has put together for us allowing customers to order via the Internet or by using their smart phones.”
Although Pizza Patrón will be implementing the Spanish language version, the solution can be implemented in a variety of languages.
About Granbury Restaurant Solutions
A leading provider of restaurant technology to the pizza, delivery, specialty coffee, quick serve and casual dining markets, Granbury Restaurant Solutions includes the POS brands FireFly, DiamondTouch, Vital Link and Coffee Shop Manager. GRS offers a full solution set including point-of-sale, back office management, online & smart phone ordering, kiosk self serve solutions, and customer loyalty. Learn more about Granbury Restaurant Solutions at www.granburyrs.com.
About Pizza Patrón
Since 1986, Pizza Patrón has been committed to making its promise of "Mas Pizza. Menos Dinero" a reality for every customer. From the beginning, the brand has been recognized for its 'fresh-dough' pizza, its low prices and its trademark "friendly, bicultural service." In 2007, the company drew international media attention with its PIZZA POR PESOS program when it began accepting Mexican Pesos at all of its restaurants. In 2012, the company's PIZZA POR FAVOR promotion that gave free pizzas to anyone who ordered in Spanish sparked international news coverage and lively debate throughout the U.S. Today, Pizza Patrón is the nation's premier Latino pizza brand and remains dedicated to bringing its unique experience to life with every pizza made, and in every community it serves. Website - www.pizzapatron.com Facebook - http://www.facebook.com/pizzapatron Twitter - http://www.twitter.com/pizzapatron.
CANAL WINCHESTER, Ohio-The community voted and Kingy’s took home the prize for the second year in a row. Vendors from Central Ohio came together to compete for the best ribs at the Downtown Canal Winchester Blues and Ribfest this past weekend.
Kingy’s Pizza Pub, located at 7470 Hill Road North, won 1st in People’s Choice and 2nd in Judge’s Choice out of ten competitors.
“Our community feels like family to us and we’re honored to receive another award at the Blues and Ribfest,” Bert Reynolds, co-owner of Kingy’s Pizza Pub. “Kingy’s would not be where we are without our customers.”
An estimated 20,000 guests were served at the 3rd annual festival.
About Kingy’s Pizza Pub
Kingy’s Pizza Pub, located in Canal Winchester, Ohio, is a home to many specialty dishes including pizza, ribs, subs and wings. For 30 years, Kingy’s continues to bring together friends and families from all across Central Ohio and beyond for their family-friendly atmosphere and great food. For more information, please visit www.kingyspizza.com.
There are 45 Little Caesars Pizza locations in Utah. Little Caesars has grown in popularity with the Hot-n-Ready menu—most of which is just $5 per item. "When a family of four can get dinner for $5 or $10, that's great value and it's going to be a hit!" said David Hall, SPLLC VP of finance.
Sizzling Platter, LLC owns and manages more than 180 restaurants in seven states under the Little Caesars, Hoppers Grill & Brewery, Dunkin' Donuts, Sizzler, Red Robin, and Ruby River Steakhouse brands.
“Mike’s contribution to Burke will be integral for continuing customer satisfaction and building strong customer relationships,” said Doug Cooprider, Burke’s Vice President of Sales and Marketing. “His skills will be a key asset to Burke’s reputation for high quality customer service.”
Dougherty has over 20 years of experience in both the retail and foodservice channels. He has been a part of negotiating and securing new business, expanding his sales force and increasing business revenue and profitability. He has also successfully managed multi-million dollar accounts such as Schwan’s and Tyson Foodservice. Throughout his career, Dougherty has been committed to providing high-quality product while fostering personal and professional growth among customers and employees.
For more information about Burke fully cooked meat products, visit www.BurkeCorp.com/Products.
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ABOUT BURKE CORPORATION
Iowa-based Burke Corporation is an industry leader in fully cooked ethnic and specialty meats for foodservice and industrial markets with products under four brands: PREMORO® Italian meats, TEZZATA® Mexican meats, MAGNIFOODS® specialty meats and NATURASELECT® natural and organic meats, as well as custom formulated and private-labeled products. www.BurkeCorp.com
ANN ARBOR, Mich., Aug. 9, 2012 /PRNewswire/ -- After pioneering pizza delivery with innovations such as the Heatwave Bag, corrugated pizza box, magnetic car topper and Domino's Tracker(TM) - Domino's Pizza (NYSE: DPZ) is looking to revolutionize delivery once again.
Beginning Monday, the recognized world leader in pizza delivery launches a national campaign as unique as anything in its proud 52-year history, asking consumers to contribute to a whole new pizza delivery experience by helping design the Ultimate Delivery Vehicle.
In an unprecedented move, Domino's will launch the first national television campaign around consumers designing a pizza delivery vehicle - from the wheels up. Domino's and its delivery experts cover 10 million miles each week in the U.S. alone, and join consumers and car enthusiasts in the excitement and intrigue of what the Ultimate Delivery Vehicle could eventually become.
"Part of the excitement of this campaign is that none of us is really sure how the design will end up, or what it will feature," said Russell Weiner, Domino's Pizza chief marketing officer. "But one thing is for certain: we are always striving to get better - and while we are known as the delivery experts, we aren't stopping there when it comes to ensuring the best pizza delivery experience possible for our customers."
Domino's is partnering with Local Motors, a Phoenix-based open source, community-driven automobile designer and manufacturer. Design competitions begin Monday, Aug. 13. Consumers and enthusiasts can submit a design idea by visiting ultimatedeliveryvehicle.com - where they can take part in several stages of design competitions including exterior, packaging, interior and surfacing. Domino's will be giving out more than $50,000 in prizes throughout the competition stages to consumers who submit ideas and designs.
"The Local Motors Community of over 18,000 enthusiasts, established in the principles of open source and co-creation, generates vehicles of the future," said Jay Rogers, Local Motors CEO and co-founder. "We are excited to partner with Domino's Pizza to design a worldwide, game-changing delivery experience for its customers by co-creating the Ultimate Delivery Vehicle."
The national TV campaign, beginning Monday, highlights Patrick Doyle, Domino's Pizza president and CEO, riding along with and gathering direct feedback from current Domino's delivery experts during actual pizza deliveries.
"This may just be our ultimate 'Oh Yes We Did' moment and our national television campaign shows that this is not just a stunt," said Weiner. "With the help of Local Motors, car enthusiasts, Domino's fans and pizza lovers everywhere, we hope that our eventual prototype design is something that truly revolutionizes the Domino's experience for everyone."
For more information on the Ultimate Delivery Vehicle and its design competitions, visit www.ultimatedeliveryvehicle.com or www.localmotors.com/dominos.
About Domino's Pizza
Founded in 1960, Domino's Pizza is the recognized world leader in pizza delivery. Domino's is listed on the NYSE under the symbol "DPZ." As of the second quarter of 2012, through its global footprint primarily made up of locally-owned and operated franchises, Domino's operated a network of 9,924 franchised and Company-owned stores in the United States and over 70 international markets. During the second quarter of 2012, Domino's had global retail sales of nearly $1.7 billion, comprised of over $808 million domestically and nearly $865 million internationally. Domino's Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years. In 2011, Domino's was ranked #1 in Forbes Magazine's "Top 20 Franchises for the Money" list.
The Chicago Pizza Fest returned after a three-year hiatus to celebrate the Windy City's love of all things pizza. This third annual festival took place from June 16 - 17, 2012 in the Uptown neighborhood, where the attendees judged the city’s best thin crust, deep dish, and other gourmet pies.
“Winning ‘Best Chicago Style Pizza’ was a big deal for us,” says Georgio’s president Brian Coli. “Many people associate pizza with Chicago, so to be known for having the best Chicago Style pizza in Chicago is a wonderful honor.”
The award-winning pizza is a staple in the northwestern suburban communities – the Chicago-style deep dish and crispy crust thin pizzas are true fan favorites.
A record 363,159 votes were cast in four weeks for the 2012 Best of the Fox competition, which is sponsored by the Northwest Herald every spring. Readers expressed their support for McHenry County’s favorite “restaurants, retail outlets, doctors, service providers and other local businesses,” according to Dan McCaleb, editor of the Northwest Herald.
When Coli was asked why he believes Georgio’s received the coveted “Best of the Fox” honor for the sixth year in a row, he stated, “I think it’s just a testament to the community we serve. We care about the consistency and the quality of our pizza, and it does not go unappreciated.”
About Georgio’s Pizza
Georgio's Chicago Pizzeria & Pub was founded in 2002, and currently operates two locations in Illinois, Crystal Lake and the South Barrington - Hoffman Estates area. Georgio's brings the taste and feel of Chicago to the suburbs with its award winning Chicago style deep dish pizza, Crispy thin crust pizza, and an atmosphere reminiscent of historic downtown Chicago.
Voted the "Best Pizza in McHenry County" by readers of the Northwest Herald, Georgio's uses only the freshest and finest ingredients in its recipes-including its signature deep dish pie, whose recipe has been kept "secret" for more than 60 years! Pizza Today Magazine ranks Georgio's on its "Top 100 Independent Pizzerias in the Nation" list.
For more information, visit www. georgiospizza.com.
Dumont, New Jersey– Representatives from New Jersey based HOJIBLANCA USA, the largest Spanish producer of extra virgin olive oil and table olives in the world, joined the popular morning show, “The Balancing Act”, a show that teaches working mothers how to have a more balanced life. The first segment will air on October 1 at 7 a.m on Lifetime TV.
A total of four segments will air in the show’s “My Cuisine” mini-series. Each segment will air on a different day, with the first one airing on October 1 and the last one on March 12. The goal of each segment is to educate all working mothers about the health benefits of adding extra virgin olive oil to their diets and about the characteristics of quality olive oil. It’s important they make the right choices when at the grocery store.
While there are many olive oils in the market Hojiblanca is different from the others because it is produced by a co-op of 65,000 associated farmers. That have complete control of the growing, pressing, and packing. Hojiblanca has also focused on just producing olive oil and table olives for more than a 100 years. "We are quite pleased about making an appearance on “The Balancing Act” and having the opportunity to tell others about our unique story. Its audience fits our demographic of concerned mothers who are looking for affordable quality food products. Our products are of premium quality, and of an affordable price to all consumers," said Enrique Escudero, CEO of Group Hojiblana USA, Inc.
For more information about each segment please visit the Website http://www.hojiblancausa.com or follow Hojiblanca on social media for the latest updates: Twitter https://twitter.com/Hojiblanca_usa or Facebook https://www.facebook.com/HojiblancaUSA
About Hojiblanca USA: HOJIBLANCA USA, is the American subsidary of Grupo Hojiblanca Spain. It is located in Dumont, NJ. Hojiblanca USA is the Importer, Distributor and Marketing company offering a wide variety of products for retail and foodservice in the US Market.
About "The Balancing Act" on Lifetime Television: "The Balancing Act", America's premier morning show airs weekday mornings on Lifetime Television at 7:00am (ET/PT). These days the modern woman is trying to balance it all and the mission at "The Balancing Act" is to bring solutions to them to help them balance life, career, family and most importantly themselves .For more information please contact us at: http://www.TheBalancingAct.com
FOR IMMEDIATE RELEASE, July 31, 2012
(Washington, DC) Bolstered by stronger same-store sales and customer traffic levels, the National Restaurant Association’s Restaurant Performance Index (RPI) stood above 100 for the eighth consecutive month in June. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 101.4 in June, unchanged from May’s level. June represented the eighth consecutive month that the RPI remained above 100, which signifies expansion in the index of key industry indicators.
“The latest Restaurant Performance Index reflects improvements in each of the four current situation indicators in June,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Restaurant operators reported positive same-store sales and customer traffic, while their capital spending activity advanced for the second consecutive month.”
“However, although the overall current operating environment remains positive, operators have definitely tempered their expectations for the future. Each of the four expectations indicators softened in June, including restaurant operators’ least positive economic outlook in eight months. Still, market conditions are substantially better than two and three years ago,” Riehle added.
Watch a video of Riehle <http://www.restaurant.org/research/economy/rpi/> providing commentary on the June RPI.
The Restaurant Performance Index is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, while index values below 100 represent a period of contraction for key industry indicators. The Index consists of two components – the Current Situation Index and the Expectations Index.
The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 101.5 in June – up 0.7 percent from May and the strongest level in three months. In addition, the Current Situation Index stood above 100 for the eighth consecutive month, which signifies expansion in the current situation indicators.
Restaurant operators reported positive same-store sales for the 13th consecutive month in June. Sixty-one percent of restaurant operators reported a same-store sales gain between June 2011 and June 2012, unchanged from the proportion who reported a sales gain in May. Meanwhile, 24 percent of operators reported lower same-store sales in June, down from 28 percent in May.
Restaurant operators reported stronger customer traffic levels in June. Fifty percent of restaurant operators reported higher customer traffic levels between June 2011 and June 2012, up from 42 percent who reported positive traffic in May. In comparison, 29 percent of operators reported lower customer traffic levels in June, down from 39 percent in May.
Restaurant operators reported an uptick in capital spending for the second consecutive month. Forty-eight percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, up slightly from 46 percent who reported similarly last month.
The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 101.3 in June – down 0.7 percent from May and the third consecutive monthly decline. Although June marked the tenth consecutive month that the Expectations Index stood above 100, it also represented the weakest level in seven months.
Restaurant operators are generally optimistic that their sales levels will improve in the months ahead. Fifty percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up slightly from 48 percent who reported similarly last month. However, 13 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, the highest proportion in eight months.
While operators are reasonably optimistic about their sales prospects in the months ahead, they are decidedly less bullish about the direction of the overall economy. Only 28 percent of restaurant operators said they expect economic conditions to improve in six months, down from 36 percent last month. Meanwhile, 21 percent of operators said they expect economic conditions to worsen in the next six months, up from 19 percent last month.
For the ninth consecutive month, restaurant operators reported positive expectations for staffing growth in the coming months. Eighteen percent of restaurant operators plan to increase staffing levels in six months (compared to the same period in the previous year), while 12 percent said they expect to reduce staffing levels in six months.
A majority of restaurant operators continue to plan for capital spending in the months ahead. Fifty-one percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, down slightly from 55 percent who reported similarly last month.
The Restaurant Performance Index is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor and capital expenditures. The full report <http://restaurant.org/pdfs/research/index/201206.pdf> and a video summary <http://www.restaurant.org/research/economy/rpi/> are available online.
The RPI is released on the last business day of each month, and more detailed data and analysis can be found on Restaurant TrendMapper <http://www.restaurant.org/trendmapper> , the Association’s subscription-based web site that provides detailed analysis of restaurant industry trends.
BILLINGS, Mont. – Pizza Ranch, the popular Midwest family-style buffet concept featuring a family-friendly atmosphere with craveable food and legendary service, announced today it will open its doors for business on August 6, 2012 at 2505 King Avenue West in Billings.
The new restaurant is the first Pizza Ranch to open in Montana and is the first of eight restaurants entrepreneurs Mike and Angie Christianson plan to open throughout Montana.
“We are very excited to provide our new neighbors in Billings a family-friendly place where they can enjoy fresh, great-tasting food and a one-of-a-kind dining experience,” Mike said. “Pizza Ranch is known throughout the Midwest as the community gathering place. We invite Billings residents to stop by and relax in a family-friendly environment, while enjoying fresh, great-tasting food and an exceptional dining experience.”
The new 6,000 square-foot restaurant will seat up to 240 guests in a comfortable dining atmosphere that mimics the Old West. Two spacious community rooms are available for special group and community gatherings, serving as a social hub for friends, families, teams, church groups, and more. In addition to its popular dine-in buffet, Pizza Ranch will offer carry-out and delivery service for any of its distinct menu items.
“Pizza Ranch has historically been community-oriented, and our goal is to become an integral part of the Billings neighborhood,” Angie added. “We look forward to partnering with Billing’s schools, church groups, sports teams and other local organizations to host fundraisers for each of their special events.”
Pizza Ranch is actively involved in the communities it serves. Pizza Ranch restaurants partner with local schools and organizations in fundraising activities and programs, such as Tip Nights. During Tip Nights, members of a local organization come in and help serve Pizza Ranch guests, earning all the tips plus a percentage of sales from that night. Tip Nights and other fundraising programs are a great way for Pizza Ranch to build community camaraderie and help raise awareness and money for local organizations, teams or families in need.
Menu items remain focused on traditional Pizza Ranch favorites, with recipes dating back to the company’s origins, in addition to new innovative feature pizzas and salads such as the Beef ‘N Blue Pizza and BLT Salad. Famous for the "Buffet Your Way" concept, guests are encouraged to request their favorite pizza to be featured on the buffet and their first slice is delivered right to their table. Pizza Ranch is also known for its legendary chicken, recognized by most as simply the “Country’s Best Chicken®.
Pizza Ranch has more than 165 locations in nine states in the Midwest and is currently executing an aggressive growth plan to expand its presence in key U.S. markets.
The restaurant is open seven days a week from 11 a.m. to 10 p.m. and the buffet is available from 11 a.m. to 9 p.m. For more information, please visit www.pizzaranch.com <http://www.pizzaranch.com> .
About Pizza Ranch
Pizza Ranch’s vision is “To glorify God by positively impacting the world we live in”. Founded in Hull, Iowa, in 1981 by Adrie Groeneweg, Pizza Ranch is a prominent regional restaurant chain that offers a wide selection of pizza, salad, chicken with hot mashed potatoes and gravy, vegetables, potato wedges and desserts in a unique buffet-style environment. The brand’s great tasting food is also available through carry-out and delivery service. Currently, the company boasts more than 160 locations throughout nine states in the Midwest and is executing an aggressive growth plan to expand its presence in key U.S. markets. In 2012, Pizza Ranch was included in Entrepreneur magazine’s “Franchise 500” list. For more information about Pizza Ranch and available franchise opportunities, visit www.pizzaranchfranchise.com <http://www.pizzaranchfranchise.com> .
CHICAGO, August 1, 2012 - Trattoria No.10, a Chicago restaurant classic for over 24 years, “picks” mid-August to feature and celebrate local heirloom tomatoes on its menu during the restaurant’s self-proclaimed “Tomato Festival.” The venerable eatery will use the occasion to introduce a variety of new menu items that include an assortment of heirloom tomatoes sourced from local farms.
“We have always tried to adjust our menu to reflect what is in season to get the maximum flavor profile of the foods that are naturally meant to be showcased,” says Executive Chef, Laura Piper. “My personal favorite of the new items that we’ve created has to be the Heirloom Tomato Ravioli. Trattoria No.10 has always been known for its spectacular housemade ravioli, so I wanted this to be a special signature dish.”
“Trattoria No.10’s Tomato Festival” menu items include (but are not limited to!):
• Heirloom Tomato Ravioli with housemade pasta, zesty tomato filling, burrata, Genesis Farms heirloom tomato and herb salad, basil pesto
• Chilled Tomato Gazpacho with Laughing Bird Shrimp, Three Sisters Micro Greens and Cilantro Oil
• La Quercia Prosciutto Bruschetta with Tomatoes, Genesis Farms Arugula, Garlic Scapes and Extra Virgin Olive Oil
• Alaskan Halibut with heirloom tomato relish, grilled asparagus, avocado, onion, red perilla, 12 year aged balsamic, tomato chips
The tomatoes that Chef Laura Piper uses in the kitchen at Trattoria No.10 are sourced from local farms such as: Genesis Growers, Three Sisters Gardens, Stewarts of the Land and Spence Farms. Trattoria No.10 is a Two Star “Guaranteed Green” restaurant certified by the Green Restaurant Association.
Trattoria No.10
(Dallas, TX) – Dallas-based Boston’s Restaurant & Sports Bar (Boston’s), a full-service, pizza-themed, casual dining restaurant and sports bar, has announced it will be expanding with new franchise locations set to open this year in Fontana, California and Fenton, Michigan. A new Villahermosa, Mexico location opened Wednesday, July 11. The Villahermosa restaurant is Boston’s fourth location in Mexico, with three additional restaurants scheduled to open by the end of 2013.
“The opening of three new locations this year shows the growth and opportunity Boston’s offers throughout the U.S. and Mexico for motivated entrepreneurs,” said Mike Best, chief operating officer. “Our goal at Boston’s is to be available for our franchisees every step of the way, from world-class training to hands-on support long after the initial restaurant opening. Our franchisees get much more than a great concept; we assist from the very beginning with site selection, market evaluation and provide prototype plans and construction management expertise.”
Rrok Dedivanaj, franchisee for Boston’s Fenton location, is no stranger to the franchise process. Dedivanaj currently owns and operates two other restaurants in Michigan.
“Operating two restaurants for the past eight years, I have had a hand in all aspects of running a franchise business from marketing and design to operations and development,” said Dedivanaj. “After looking for my next move in the franchise industry, I was immediately excited when I learned about Boston’s. They are equipped to assist franchisees from start to finish and help us grow our business once opened.”
Ranked as “one of the 200 best franchise systems worldwide” in 2011 by Franchise Times, there are now more than 45 Boston’s locations throughout the U.S. and Mexico. Boston’s features many unique traits that set it apart from other local dining venues, including two distinctive experiences under one roof. Guests enjoy the upbeat, casual dining atmosphere that is perfect for individuals, families, teams and groups of all ages, while the lively, sports-themed bar features local sports memorabilia and flat-screen televisions to showcase sports and events.
For more information on Boston’s franchise opportunities, visit www.bostons.com/franchise or call (866) 277-8721.
About Boston’s Restaurant & Sports Bar
Headquartered in Dallas, Texas, Boston’s Restaurant & Sports Bar mirrors its sister company, Boston Pizza, the No. 1 casual dining brand in Canada. Introduced in the U.S. in 1998, Boston’s Restaurant & Sports Bar is franchised by Boston Pizza Restaurants, L.P. Boston’s offers a contemporary, sit-down family dining atmosphere with a separate sports bar customized with local team memorabilia. The result is a fun, high-energy setting for families and sports enthusiasts alike. While Boston’s specializes in gourmet pizza and pasta, its menu features nearly 100 items including salads, sandwiches, and a variety of sports bar favorites such as burgers, wings and ribs. With annual system wide sales approaching $1 billion, Boston Pizza and Boston’s have more than 390 outlets throughout the United States, Canada and Mexico. Boston’s grows primarily through franchising and is scheduled to open three new restaurants in 2012. For more information, visit www.bostons.com.
Austin, TX – On Tuesday, July 31st, Gatti’s Pizza in Austin, Texas, will offer guests one free 12-inch medium three-topping gluten-free pizza. This one-day event kicks off the launch of gluten-free pizzas now available at all 16 Gatti’s Pizza restaurants in Austin. The free gluten-free pizza is available for pick-up only July 31st and limited to one per guest order at participating locations.
Menu price for a 10" gluten-free pizza with up to three toppings is $12.59, and a 12" gluten-free pizza with up to 3 toppings is $14.59. The regular priced gluten-free pizza is available for pick-up, delivery and at Gatti’s Pizza dine-in locations.
“Many people have celiac disease and other gluten sensitivities and we are excited to be able to provide our Austin guests a gluten free option with a delicious taste profile unlike any other gluten free crust,” said Gatti’s CEO Richard Snead. “We wanted to find a way to drive trial of our new gluten free pizza and thought what better way than to let our guests sample it for free!”
The gluten-free crust is made in Austin in a 100-percent gluten-free facility by Smart Flour Foods, whose blend includes tapioca, amaranth, and teff flours. The crust does not contain any wheat, rye, barley, or oats and is also free of casein, egg, soy, rice and nuts. Gatti’s cheese and all-natural pizza sauce, as well as all of Gatti's meat and vegetable pizza toppings, are gluten-free.
Gatti’s Pizza worked with Smart Flour Foods and members of the Gluten Intolerance Group of Central and South Texas to develop specific procedures to protect against cross contamination with glutens, beginning with a mandatory training program that each employee must undergo before they can take an order for or prepare a gluten free pizza. Each crust is delivered to the restaurants individually wrapped and is stored in that wrapper right up to the point of preparation. Food preparers are required to wear clean gloves prior to handling the gluten free crust, which is placed into a dedicated pan and unwrapped directly into the pan, so that it is never touched, even by a gloved hand. The pizza pan has raised edges, to prevent the gluten free crust from coming into contact with other pizzas. The pizza sauce used for the gluten free pizzas is stored in a dedicated container and applied with a dedicated utensil, which is a different color from the other utensils in the kitchen. The gluten free pizza is cooked in the pan and removed from the oven and its pan using a dedicated utensil that is, again, a different color from the standard utensils. The gluten free pizza is placed from the oven directly into a pizza box and cut in the box using a dedicated utensil that is both a different color and shape from the standard cutting utensils used in the kitchens.To ensure proper handling, a single employee performs each step of the preparation process for a gluten free pizza. Further, the gluten free pans and utensils are washed in between uses and stored in a cabinet separate from other pans and utensils to protect against cross contact with glutens.
About Mr. Gatti's, LP
Through its Gatti’s Pizza and GattiTown locations, Mr. Gatti’s, LP is committed to offering its dine-in, pickup and delivery customers the freshest, best-tasting food at each of its stores in thirteen states throughout the Southwest, Southeast and Midwest, just as the first location did in 1969. Purchased by Blue Sage Capital in 2004, the Austin-based company is privately held. For more information about Gatti’s Pizza, visit www.gattispizza.com.
(Nashville, Tenn.) – As the summer road trip season heats up, Hunt Brothers® Pizza is asking consumers everywhere to donate $1 to Support U.S. Armed Forces as they stop in to fill up on gas and pizza at their local convenience store.
Now through August 16, participating Hunt Brothers Pizza locations are offering ribbons for $1 each. All of the proceeds benefit the Support U.S. Armed Forces military charity, which provides welcome home packages, deployed family assistance packages, veterans programs and military appreciation events for the troops and their families.
Hunt Brothers Pizza, which has a long-standing tradition of military support as evidenced by the American flag symbol and "United We Stand, In God We Trust" printed on every product package, will also make a donation to Support U.S. Armed Forces.
"Hunt Brothers Pizza is a proud American company with a tremendous appreciation of the men and women who serve in our military," said Keith Solsvig, vice president of marketing for Hunt Brothers Pizza. "Our troops sacrifice so much to keep our families and our country safe, so this partnership with Support U.S. Armed Forces is just one way our company and our consumers can say thank you."
As a bonus, consumers who donate to Support U.S. Armed Forces and purchase a Hunt Brothers Pizza Hunk-A-Pizza or large pizza will receive a coupon for $.55 off any Moon Pie product.
"This is an exciting opportunity to partner with a fantastic convenience-store retailer to support our U.S. military families," said Neal Clark, founder and president of Support U.S. Armed Forces. "Hunt Brothers Pizza cares greatly about the men and women whose job it is to keep our nation free and secure. This fundraising effort is targeted directly at supporting those military families within the communities Hunt Brothers Pizza serves. All proceeds generated through this fundraiser will help provide welcome home and family support packages for their local military families."
About Hunt Brothers Pizza
With more than 6,500 locations in 28 states, Hunt Brothers Pizza is the nation’s largest brand of made-to-order pizza in the convenience store industry. Perfect for today’s on-the-go lifestyle, Hunt Brothers Pizza offers original and thin crust pizzas with All Toppings No Extra Charge, breakfast pizzas, plus Hunt Brothers Wings and WingBites. Headquartered in Nashville, Tenn., Hunt Brothers Pizza is family owned and operated with 50 years of experience in offering all of the food products, marketing programs, equipment and training for convenience stores to operate their own turnkey pizza program. For more information, visit huntbrotherspizza.com.
Anticipating the rapid expansion of fast-casual restaurants and an ensuing pizza craze, the PizzaRev concept is backed by longtime business associates Irv Zuckerman and Rodney Eckerman. They previously served as Co-CEO’s of Clear Channel Music, which was later acquired and became a part of Live Nation. At the time, Clear Channel Music had gross revenues of over $1.4 billion which included over 100 million in revenues generated from Food and Beverage sales. Prior to joining Clear Channel, Mr. Zuckerman co-founded Contemporary Productions in St. Louis Missouri, and Mr. Eckerman previously served as president and COO of Pace Music and COO of SFX Music.
Zuckerman and Eckerman opened the first location of PizzaRev in Northridge, California, to tap into the college town’s vibrancy and built-in audience of students and locals. With PizzaRev, they have crafted a new fast-casual, artisanal pizza concept that is revolutionizing the pizza industry one pie at a time. The value-oriented “Chipotle®-style” concept features a price point that is among the most competitive in the market, with guests invited to mix-and-match without limit from a vast selection of fresh ingredients for an all-inclusive price less than $8. Each personally-designed custom-crafted artisanal pizza is served fast and fresh, with a light, crispy thin-crust that has customers raving. PizzaRev’s state-of the-art, 2.5 ton open-flame oven can reach temperatures nearing 1000 F, enabling guests to create and enjoy completely customizable pizzas in under three minutes. An approachably unique design of stainless steel, wood and glass lends a contemporary feel that is a bit industrial, cleverly simplistic and comfortable for all.
For more information, please visit www.pizzarev.com. Like PizzaRev on Facebook at http://www.facebook.com/pizzarevco or follow them on Twitter @PizzaRevCo.
Through Oct. 14, guests can race into participating CiCi’s locations for “$5 Faves” each Monday-Thursday. During Happy Hour from 2-4 p.m., an adult buffet is just $5, including a regular drink. Guests also can take home a large, one-topping To Go pizza for just $5 anytime Monday-Thursday.
The 32-ounce limited edition Coca-Cola Racing Family cup will be available every day with the purchase of a large beverage. The cup has a QR code linking to exclusive videos of the Coca-Cola Racing Family.
“It's racing season, and we decided to have some fun with it and partner with the Coca-Cola Racing Family to offer our guests, many of whom are racing fans, yet another reason to come in and enjoy CiCi's custom buffet and family atmosphere,” said CiCi's Pizza Chief Marketing Officer Nancy Hampton. “Our $5 Faves make it super affordable for families to enjoy a great meal together.”
On Sept. 6, participating CiCi's location will host a one-day Race for the CiCi's Cup guest appreciation event with special $2.99 pricing on its endless buffet featuring pizza, pasta, salad, soup and dessert.
About CiCi's Pizza
Coppell, Texas-based CiCi's Pizza opened its first restaurant in Plano, Texas, in 1985, and is one of the nation's fastest growing pizza chains. The family-oriented restaurant, known for its endless pizza, pasta, salad, soup and dessert buffet, has about 550 restaurants in 34 states and has been listed by Zagat and Parents magazine as a top family-friendly restaurant. CiCi's was recognized by G.I. Jobs as a 2012 Military Friendly Franchise and by Entrepreneur, which named CiCi's first in its category on the Franchise 500 list. Nation's Restaurant News ranked CiCi's No. 1 in sales and unit growth among pizza chains for the past four years. For more information about CiCi's, visit www.cicispizza.com or www.facebook.com/cicis.
(Jacksonville, Fl.) - Parmesan, mozzarella, goat, feta and bleu cheese, OH MY! On July 30th The Loop Pizza Grill will debut a new Five-Cheese Pizza.
The thin crust pizza is topped with The Loop's signature marinara sauce then covered with a mixture of Parmesan, mozzarella, goat cheese, feta, bleu cheese and fresh herbs. "This cheesy pizza turns up the volume on a classic recipe," said Cathy Manzon, Director of Marketing at The Loop Pizza Grill. "I love how the feta and bleu cheese bring an unexpected bite to the pizza. When melted, all the cheeses work together for one gooey and delicious slice."
The Loop's Five-Cheese Pizza will cost $8.29 for an eight-inch pizza and $14.29 for a 12-inch. The pizza will be available until September 30th at all Loop locations.
About The Loop
The Loop Pizza Grill is a neighborhood fast-casual restaurant that offers the quality and atmosphere of a full-service dining establishment. As a pioneer of the fast-casual segment for 30 years, The Loop Pizza Grill was one of the first restaurants to offer a variety of made-to-order fresh foods in an upscale environment. The Loop serves a variety of signature pizzas, burgers, salads, sandwiches and hand-dipped milkshakes. Open for lunch and dinner, the average sales volume per restaurant is $1.2 million, with guest checks averaging $10. Based in Jacksonville, Fla., The Loop Pizza Grill was founded by Mike and Terry Schneider in 1981 as a 60-seat restaurant. Today there are 13 locations in two states. For more information, visit http://www.looppizzagrill.com/.
June 27, 2012 — London, UK - Andromeda , a global developer of point of sale and delivery software solutions used by leading restaurant chains worldwide, today announced that David Hick has joined the company’s executive team as Vice President, Americas. In this role, Mr. Hick will be responsible for leading product management, marketing communications as well as direct and channel sales and strategy for the company’s business in North and South America.
Mr. Hick brings over 20 years of hospitality and technology industry leadership to Andromeda, with experience in entrepreneurial, multi-unit and corporate management. He is an expert in managing the complete product lifecycle, including analyzing market needs, conceptualizing solutions, developing go-to-market strategies and spearheading marketing, sales, and business development functions. Most recently, he served as Sales Account Executive with Speedline Solutions, a leading North American supplier of point of sale technologies, where he was responsible for managing key accounts and creating effective selling strategies. Mr. Hick served on the strategic planning committee and was consistently the top grossing sales leader during his employment with Speedline.
“This is a strategic appointment for us and will enable us to launch into the largest markets in the world. We know that we have a world class product and with Dave’s industry knowledge and contacts, we have all the ingredients for success.” stated Ben Portsmouth, CEO.
Andromeda is currently experiencing a time of impressive growth and success around the world thanks to its highly scalable and unique family of software solutions. With key clients like Papa John’s Pizza, New York Pizza and KFC coming on board in international markets, the software is gaining recognition and accolades for its real time enterprise management, GPS driver management and web based operational controls.
Andromeda’s Rameses platform is able to accommodate any level of user and provides measurable return on investment for any scale of business. With purchase and payment plans to meet any budget, Andromeda has a platform that is ideally suited for any enterprise.
About Andromeda
Formed in 1999 by Ben Portsmouth and Ben Cole, Andromeda has been designed by restaurant people, for restaurant people. Mr. Cole and Mr. Portsmouth were employed in multiple roles by the Pizza Hut system in the UK and used that unique perspective to design a system that truly works the way operators need it to. This approach has led to major roll outs of the software by some of Europe’s leading restaurant chains. Since incorporating, the company has grown to the point where it now has offices in the UK, France, India, Bulgaria and customers in 11 countries around the globe. Significant growth is forecast for 2012 and 2013 with the launch of the North and South American division.
www.androtech.com
Aurelio’s Pizza, Pepsi Ink a 5-year Exclusive Provider Agreement
Chicago, IL, June 26, 2012 – Aurelio’s Pizza has announced that it has inked a five-year agreement with Pepsi®, naming the beverage company the exclusive provider to its 41 locations across six states starting July 1.
When customers order soft drinks at any Aurelio’s Pizza, they will have a choice among Pepsi’s many products, including Pepsi, Diet Pepsi, Sierra Mist, Mountain Dew, Diet Mountain Dew, Mug Root Beer, Dr. Pepper, Orange Crush, Grape Crush, Lemonade, Unsweetened Tea and Sweet Tea.
"Beverages are an extremely important part of our business," said Kirk Mauriello, Director of Franchising, Aurelio’s Pizza, "We are excited about partnering with Pepsi, a company we view as a long-term partner. We feel good about providing our customers with quality soft drink products in flavors that complement our menu from pizzas and salads to sandwiches and pastas."
"One thing I’ve learned about Aurelio’s is that they are passionate about the pizza and products they provide. If it’s not the very best they can deliver their customers, they don’t do it. We feel honored to join a team of this caliber and are excited to begin growing together," said Tim McGrail, Channel Manager, Pepsico Foodservice.
Since 2010, Aurelio’s Pizza has implemented many operational changes to take the 50+ year-old, well-loved brand to the next level. These changes and an unrelenting passion for pizza have resulted in a 15-percent growth chain wide since 2010. This exclusive agreement enhances operations through enabling each Aurelio’s location to realize a better return on their soft drink investment, apply improved tools for business forecasting and tap into additional marketing horsepower.
About Aurelio’s: With a history as rich and entrenched in the community as the pizza it’s famous for, the very first Aurelio’s restaurant opened on Ridge Road in Homewood, IL as the pride and joy of Joseph A. Aurelio, Jr. who decided to give it a go as a restaurateur at the age of 26. With its legendary "old oven" dating back to 1959 in its Homewood location, Aurelio’s was a pioneer in the concept of the Family Pizzeria in the United States and helped to launch pizza into the American lexicon. Since that time, Aurelio’s has become one of Chicagoland’s claims to fame. And, transplanted Chicagoans all over the map have helped to bring their favorite pizzeria franchise to 43 cities across six states, growing a strong fan base for the taste of Aurelio’s. www.AureliosPizza.com
Chief Executive Magazine Names Yum! Brands' Novak 2012 CEO of the Year
GREENWICH, Conn., June 27, 2012 /PRNewswire/ -- Chief Executive magazine has announced that David Novak, CEO of Yum! Brands has been named "2012 CEO of the Year," an honor bestowed upon an outstanding corporate leader, nominated and selected by a group of his or her peers.
"Not only is David market- and customer-driven, but he displays a compelling vision with a comprehensive strategy," said Alan Mulally, president and chief executive, Ford Motor, and 2011 CEO of the Year. "And above all else, he caps this with relentless execution."
"David's performance has been outstanding for a very long time. He has an astute global vision, China being a salient example," said Brian Duperreault, president and chief executive of Marsh & McLennan. "More importantly, I am impressed with how he works with his employees and how he develops their potential. It's a great example to us all."
"An exemplary CEO whose leadership is worth emulating," added Christine Jacobs, chairman, president and chief executive of Theragenics.
Under Novak's leadership, Yum! has established itself as a global powerhouse going from approximately 20 percent of profits coming from outside the U.S. in 1997 to more than 70 percent in 2011, while driving one of the highest returns on invested capital in the restaurant industry. Today, Yum! is the leading retail developer in China as well as the largest and fastest growing restaurant company in emerging markets. The Company's track record of success includes at least 13 percent earnings-per-share growth for each of the last 10 years. Novak has created a unique recognition culture along with a leadership training program called "Taking People With You" that has been cascaded around the globe.
Nominations for CEO of the Year were garnered from among the 124,000 readers of Chief Executive magazine. The 10 most frequently cited nominations were evaluated and a winner voted upon at a meeting of a peer Selection Committee, which took place earlier this year in New York City.
Prior CEO of the Year winners include Bill Gates, Jack Welch, Michael Dell, A.G. Lafley, John Chambers, Anne Mulcahy, Larry Bossidy, Andy Grove and Herb Kelleher.
The 2012 CEO of the Year Selection Committee was comprised of Brian Duperreault (CEO, Marsh & McLennan), Fred Hassan (Chairman, Schering-Plough), William Hickey (CEO, Sealed Air), Christine Jacobs (CEO, Theragenics), Alan Mulally (CEO, Ford Motor), William R. Nuti (CEO, NCR), Thomas J. Quinlan III (CEO, R.R. Donnelley), Jeffrey Sonnenfeld (CEO, The Yale Chief Executive Leadership Institute), and James Turley (CEO, Ernst & Young). Tom Saporito, Chairman of RHR International, was an advisor to the Selection Committee.
Novak's selection as 2012 CEO of the Year will be celebrated at an invitation-only event hosted by NYSE Euronext and the Chief Executive Group at the New York Stock Exchange in August.
For an exclusive interview with David Novak, comments from members of the 2012 Selection Committee, a complete list of prior CEO of the Year winners and their comments on CEO leadership, please visit ChiefExecutive.net.
About Chief Executive Group
Chief Executive Group enhances the effectiveness of CEOs and the organizations they lead. The company produces Chief Executive magazine (published since 1977), ChiefExecutive.net, original research, conferences and roundtables that enable top corporate officers to discuss key subjects and share their experiences within a community of peers. Visit ChiefExecutive.net for more information.
About Yum! Brands
Yum! Brands, Inc. (YUM), based in Louisville, Kentucky, is the world's largest restaurant company in terms of system restaurants, with more than 37,000 restaurants operating in 125 countries. KFC, Pizza Hut and Taco Bell are the category leaders of the chicken, pizza and Mexican-style food, respectively. In 2011, the Company added 1,561 new restaurants, primarily in emerging markets, and generated 14% EPS growth, the 10th consecutive year it achieved at least 13% EPS growth. Outside the United States, the Yum! Brands system opened approximately four new restaurants each day of the year, making it a leader in international retail development.
CiCi’s New Italiano Garlic pizza offers classic pizzeria flavor and aroma
CiCi’s New Italiano Garlic pizza offers classic pizzeria flavor and aroma
(COPPELL, Texas) June 26, 2012 – CiCi’s Pizza introduces the Italiano Garlic pizza to its custom buffet. Made on a crisp Italiano crust, the pizza is topped with a flavorful new garlic sauce, pizza cheese, fresh red onions, black olives, diced tomatoes and a sprinkling of CiCi’s special Italiano herb seasoning.
The Italiano Garlic joins other popular pizzas in CiCi’s Italiano line, including The Meltdown (introduced in April), the Pepperoni & Sausage Italiano and the Veggie Italiano.
“Our guests seeking classic Italian flavors are sure to enjoy the Italiano Garlic,” said CiCi’s Pizza Senior Director of Food and Beverage Rebecca Stone. “Bursting with delicious, fresh-baked garlic taste, the Italiano Garlic expands the buffet’s selection and fills our restaurants with a warm, classic pizzeria aroma.”
Ongoing menu innovation and product introductions are integral to the company’s continued 10-year “Build the Brand” initiative. The Italiano Garlic is one of three pizzas added to its buffet this year, preceded by The Meltdown and The Hog Fest. Each new product is rolled out with CiCi’s “There’s More Where That Came From” campaign, strategically designed to highlight the restaurants’ distinctive pizzas and extensive buffet variety offered for one low price.
To introduce the new pizza, CiCi’s will use a concentrated mix of social media, including a new website feature that links to Facebook and allows guests to “like” the new pizza among other favorite menu items. Additionally, a humorous online commercial shows vampire mobsters diving into the Italiano Garlic pizza with unexpected results. The campaign uses taglines such as “Vampires Beware!” and “For Humans Delicious, For Vampires Deadly.”
CiCi’s makes all its pizzas using hand-stretched dough, sauce prepared in small batches using a special blend of herbs and seasonings, freshly grated cheese and crisp vegetables. CiCi’s custom buffet features a wide variety of high-quality pizzas, pasta, soup, salad and desserts.
About CiCi’s Pizza
Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas, in 1985, and is now one of the nation’s fastest growing pizza chains. The family-oriented restaurant, known for its pizza, pasta, salad, soup and dessert buffet, has about 550 restaurants in 35 states. For more information about CiCi’s, visit www.cicispizza.com or www.facebook.com/cicis.
DUMONT, NJ. (October 2, 2012)--New Jersey-based Hojiblanca USA, Inc. (www.hojiblancausa.com), the American subsidiary of Grupo Hojiblanca Spain, is proud to announce that its Premium Low Acidity Extra Virgin Olive Oil will now be available at all Kings Food Markets beginning this weekend. To mark the occasion, Hojiblanca will be showcasing its products in all 25 stores Saturday, October 6, and Sunday, October 7, from 11am-5pm. Hojiblanca and Kings invite customers to stop by for a free sample and taste the flavors of green and ripe olives, with hints of other ripe fruits. One taste will transport you right back to Spain.
“We are thrilled to now offer Hojiblanca extra virgin olive oil and provide our shoppers the opportunity to bring the flavors of Spain to their own kitchens,” said Vince Colatriano, vice president, Grocery, Dairy and Frozen Foods, Kings Food Markets. “Kings has a long tradition of seeking out rare finds on behalf of our customers. We are constantly looking for the best tastes and highest quality ingredients, and Hojiblanca extra virgin olive oil is the perfect addition to our offerings, as it delivers on both.”
Many times consumers will only buy extra virgin olive oil for special occasions because of the high price tag. However, one will be able to find the 17 ounce Hojiblanca extra virgin olive oil bottle for just $7.69 at all Kings Food Markets, which is affordable enough to be an everyday product. And from October through December it will only be $5.99. It’s also healthy enough, as studies suggest, to help combat breast cancer, which is especially important to know now since this month is National Breast Cancer Awareness Month.
“We are proud to have our products at all Kings Food Markets, which happens to also be our own neighborhood store. Our philosophy is very similar to Kings Food Markets. We also support local farmers since we are ‘the farmer’ who has complete control over the growing, pressing, and packing of all extra virgin olive oil products. Our products come directly from our farms to the consumer’s table,” said Enrique Escudero, CEO of Hojiblanca USA, Inc.
About Hojiblanca USA, Inc.: Hojiblanca USA, Inc. is the American subsidiary of Grupo Hojiblanca, a group of coops headquartered in Spain. It’s one of the largest producer of extra virgin olive oil and table olives in the world. Hojiblanca USA, Inc. is located in Dumont, NJ where it’s an importer, distributor, and marketing company offering a wide variety of products for retail and food service.
Follow Hojiblanca on social media for a list of its heart-healthy recipes:
www.facebook.com/HojiblancaUSA
www.twitter.com/hojiblanca_usa
http://pinterest.com/Hojiblanca/
http://www.youtube.com/user/GrupoHojiblanca
About Kings Food Markets:
For more than 75 years, Kings Food Markets has provided North and Central New Jersey, Long Island, New York, and most recently, Old Greenwich, Connecticut, with the highest quality foods paired with unique shopping experiences. Kings is based in Parsippany, NJ, with 25 stores serving the region. For more information, visit www.kingsfoodmarkets.com. Shoppers can also find Kings on Facebook (www.facebook.com/kingsfoodmarkets) and Twitter (www.twitter.com/kingsfoodmkts).
South Lake Tahoe, Calif., (June, 2012) – With a huge pair of scissors in hand, South Lake Tahoe Mayor Claire Fortier’s ribbon cutting officially kicked off the grand opening of Base Camp Pizza Co. on Thursday, June 14. Base Camp Pizza Co. joins its successful counterparts: the popular Rubicon Pizza Co. in the Village at Northstar and the original Fireside Pizza Co. in the Village at Squaw Valley. At the grand opening event, members of the South Lake Tahoe community were invited to experience the quality pizza and service that their North Shore neighbors have come to love.
Partners Ray Villaman, Ted Kennedy and Marc Vacarro have built their restaurants’ reputations not only by serving quality food, but also by giving back to the communities they do business in. Located in the Heavenly Village, Base Camp Pizza Co. will bring more than 30 job opportunities to the South Lake Tahoe area as well as a proven commitment to community service. With a continued tradition of partnering with worthy non-profits these restaurants know how to combine casual gourmet with community commitment for a feel-good experience. In the past ten years the staff of Fireside Pizza Co. and Rubicon Pizza Co. have contributed over $150,000 in food donations and raised over $22,000 for local non-profits such as Tahoe Safe Alliance, Adventure Risk Challenge and the Truckee Family Resource Center.
Base Camp Pizza Co. offers diners flavorful, innovative entrees such as green apple and gorgonzola pizza, smoked Gouda mac ‘n cheese and Thai red curry pizza. Executive Chef Marc Vacarro combines the best ingredients and an adventurous culinary spirit to give this restaurant a flavor all its own. Attendees of the grand opening event paired Base Camp’s hand-crafted pizzas with mouth-watering libations, such as the shaken Rosemary vodka lemonade which is served in their signature mason jars. Attendees agreed that this new family-style dining hotspot will be the ideal place to land for nourishment after a hard day on the slopes, on the trail or in the office. The restaurant’s atmosphere is understated yet comfortable with large, upholstered booth seating that makes you want to slide in and hunker down for a satisfying meal. Festive red camping lanterns leave the restaurant glowing with Tahoe charm. A large outside deck and a full patio bar will be added for an enjoyable al fresco dining experience with the Heavenly Resort serving as a picturesque backdrop.
At the grand opening of Base Camp Pizza Co. it was clear that the invited members of the South Lake Tahoe community were impressed with the caliber of cuisine, service and ambiance that Base Camp Pizza Co. will add to Lake Tahoe Boulevard. “ We are proud to call South Lake Tahoe our new home and would like to thank our landlord, Trans Sierra and Gary Castille, for inviting and supporting our move to the Village, and our local building contractor, Michael Rohrer Construction, for the amazing final product” said Ray Villaman. Partners Ted Kennedy, Ray Villaman and Marc Vacarro invite the entire South Lake Tahoe community to visit Base Camp Pizza Co. and experience their recipe for success: delicious food served in an inviting atmosphere by local employees, all while giving back to the community
(NEW YORK, NY, JUNE 11, 2012) -Wildly popular pizza restaurant, Kesté Pizza and Vino, isrelaunching on June 14, 2012 with several novel and exciting changes. Since it’s inception in March2009, the Greenwich Village hot-spot, quickly became one of New York’s preeminent pizzerias, dueto the delectable authentic Neapolitan pies made by bona fide pizza Chef Roberto Caporuscio.
Said Caporuscio, “I’ve been in the United States since 1999, but to come to New York was a dream. I’ve been very fortunate to create something special at Kesté, but I’m always looking to improve. My customers are my inspiration, and I want them to have the best experience possible at my restaurants. We’ve made some changes that I hope will make Kesté even better.”
One of the most pivotal changes sure to delight pizza aficionados, is a new menu, boasting all ofKesté’s previous offerings, plus several additional appetizers, salads and paninis, and most notably, 17 new pizzas. Pizza worshippers can sink their teeth into an expansive assortment of 43 wood- fired pies, including red pizzas, white pizzas, stuffed pizzas, speciality pizzas and calzones. Gluten- free varieties will be served daily, rather than only on Monday and Tuesday, as previously offered.
New stand-out pies from the pizza mecca include:
“Vesuvio” -pizza filled with fresh ricotta, homemade mozzarella and salami, toppedwith baked Italian ham, homemade mozzarella, mushrooms, artichokes, tomatosauce and basil. “Noci e Zucchini” -a specialty white pizza, crafted from imported smoked buffalo mozzarella, cream of walnut, zucchini, basiland extra virgin olive oil. “Racchetta” – racquet shaped pizza with aricotta and mushroom-filled handle, toppedwith imported buffalo mozzarella, mixed vegetables, pecorino romano, basil and extravirgin olive oil.
Also expanded, is Kesté’s wine list, whichhas tripled in size, featuring various winesfrom regions throughout Italy, including a2008 Girolamo Russo Etna Rosso from Sicily, and a 2006 Ronchi di Cialla Schioppettinofrom the Friuli-Venezia Giulia area.
Beer offerings have also increased to include nine different Italian varieties and Bard’s gluten-free craft beer.
Pizza fans can enjoy Kesté’s offerings in an updating setting, which includes freshlypainted sunny yellow walls, new chairs andlighting.
The new team at Kesté led by Chef/Owner Roberto Caporuscio, also includes Sandra Manzella, Partner, and Alessandro Malpassi, Partner/General Manager. Following in her father’s footsteps, isGiorgia Caporuscio, who also serves as one of the restaurant’s pizza makers.
Caporuscio’s masterful creations are now available via delivery to homes and businesses within afive block radius of the Kesté, with an increased distance planned for the near future.
Kesté Pizza and Vino is located at 271 Bleeker Street (at Morton Street), New York, NY 10014. Hoursof operation are: Monday through Thursday, 12:00PM-3:30PM and 5:00PM-11:00PM, Friday12:00PM-11:30PM, Saturday 12:30PM-11:30PM and Sunday 12:30PM–10:30PM. Tel. 212.243.1500, www.KestePizzeria.com.
About Roberto Caporuscio
Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where hefirst developed his culinary skills producing and selling cheese. However, it was in Napoli, the birthplace ofpizza, where Mr. Caporuscio went to study the art and craft of this culinary delight with the most talentedNeapolitan pizza masters, including Antonio Starita. After training with the best, he came to the United Stateswhere he opened several successful pizzerias, and ultimately settled in New York City, and established KestéPizza & Vino, in March 2009, followed by Don Antonio by Starita, in February 2012.
Each endeavor brought critical acclaim from the culinary industry, and Caporuscio quickly became one of themost highly praised pizza chefs amongst his peers, as well as the subject of rave reviews in the media. Hismany testimonials include being penned “#1 Pizza in New York” by New York magazine, “Best Pizza” in thestate of NY by Food Network Magazine, and amongst the top 25 “Best Pizza Places the US” by Food and Winemagazine.
Caporuscio is a passionate advocate of the Neapolitan Pizza Industry, who currently serves as US President ofthe Association of Neapolitan Pizzaiuoli (APN -Association of Neapolitan Pizza Makers), the Italian governingbody that teaches the 150 year old art of Neapolitan pizza making, and certifies adherence to authenticprocedures. The pizza maestro is called upon by many restaurants throughout the US, for privateconsultations, and conducts an intensive $4,500, 10 day Neapolitan pizza-making school, at which he issuesAPN certification to aspiring Neapolitan pizza makers/restauranteurs around the world.
JACKSON, MS – (June 13, 2012) – Unified Brands recently announced that Chance Hunt has accepted the position of Product Line Director overseeing the Avtec & Randell product lines.
Chance’s responsibility will be to evolve and lead the Randell product line strategy to continue Unified Brands’ industry leading position in refrigerated and custom-designed solutions. His experience as a design engineer, regional sales manager, and Randell Product Specialist make him uniquely qualified for this promotion.
Reporting to Chance will be Eric VonKaenel, Avtec Product Specialist. Eric will continue to drive the value added and unique product solutions under the Avtec Brand. Eric will continue to educate, train, and sell custom solutions to grow the ventilation, conveyor and utility distribution business for Unified Brands.
Also reporting to Chance will be Jessica Pieknik, FX Product Specialist. FX and the Randell custom solutions offering work hand-in-hand and the company is confident FX will grow exponentially under Jessica’s watch and Chance’s leadership.
Unified Brands and its Groen, Randell, Avtec and A la Cart product lines have leading industry positions in cooking equipment, cook-chill production systems, custom fabrication, foodservice refrigeration, ventilation, and conveyor systems. It is one of many individual operating companies of Dover Corporation operating within the Food Equipment segment of its Dover Engineered Systems subsidiary. Unified Brands is headquartered in Jackson, MS and operates manufacturing facilities in Weidman, MI, and Jackson, MS. For additional information about Unified Brands please visit www.unifiedbrands.net.
Ann Arbor, Michigan, June 11, 2012 /PRNewswire/ -- Domino's Pizza is giving its customers the thanks they deserve, as it celebrates –– for the first time in its history –– surpassing the $1 billion mark in digital sales in the U.S. alone, during a yearlong period from April 2011 to 2012.
Beginning today, Domino's Pizza will show U.S. digital customers its appreciation by offering 50 percent off on all pizzas ordered online at menu price.
The special deal is only available through Domino's digital ordering channels, which include online ordering (available at www.dominos.com), mobile ordering (available at http://mobile.dominos.com) and the iPhone and Android apps - and continues all week at participating stores, through Sunday, June 17. This limited time offer applies to the pizza portion of orders only.
"We love our online customers, and have learned so much from them during the past five years about how we can continue to deliver the best online ordering experience in the industry," said Russell Weiner, Domino's Pizza chief marketing officer. "Reaching $1 billion in online sales during a one year time period is a major milestone, and we hope offering this amazing deal for an entire week lets our fans and customers know how much we appreciate them."
Ordering through Domino's digital platforms has grown immensely since debuting in 2008 - and now makes up over 30 percent of Domino's sales in the U.S.
The rise has been helped by significant growth with mobile ordering platforms, including the iPhone app, which debuted in June 2011, and the Android app, which was made available in February of this year. Between both, Domino's now offers its mobile ordering app to more than 80 percent of smartphones in the U.S. Both apps are in the top 15 in lifestyle rankings –– with the Android app ranking at No. 5 on Google Play, and the iPhone app ranking at No. 15 on the iTunes Store.
"As technology continues to evolve, we will remain committed to offering the most convenient and efficient ways to order from Domino's," said Weiner.
About Domino's Pizza
As of the first quarter of 2012, through its global footprint primarily made up of locally-owned and operated franchises, Domino's operated a network of 9,810 franchised and company-owned stores in the United States and over 70 international markets. During the first quarter of 2012, Domino's had global retail sales of nearly $1.7 billion, comprised of over $830 million domestically and nearly $855 million internationally. Domino's Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino's its "Chain of the Year" for the second straight year - making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.
NEVADA, IA---Request free samples of fully cooked meats from Burke, leader in fully cooked meats and pizza toppings. It’s as easy as clicking the box on Burke’s sleek, new website home page---just one of the enhanced features on the new website.
Burke’s new website is full of helpful information from delicious recipes to the latest pizza trends, from access to the “Meat Your Ideas” Blog to free sample requests. Whether you are an independent operator, chain restaurant, distributor or manufacturer, the new site allows you to click a button to get information customized to your needs.
“It’s intuitive. Visitors to our new site should be able to more quickly get where they need to go,” said Liz Hertz, Director of Marketing, “and our customers should benefit from the easy, content-rich new design.”
ABOUT BURKE CORPORATION
Iowa-based Burke Corporation is an industry leader in fully cooked ethnic and specialty meats for foodservice and industrial markets with products under four brands: PREMORO® Italian meats, TEZZATA® Mexican meats, MAGNIFOODS® specialty meats and NATURASELECT® natural and organic meats, as well as custom formulized and private labeled products. www.BurkeCorp.com
Washington, D.C., May 1, 2012 – America’s leading pizza companies, their small business franchise owners and other groups that comprise the pizza industry announced today the formation of The American Pizza Community. This joint effort will highlight the importance of the pizza industry on American communities and promote policies that permit its continued success. Member companies include Domino’s Pizza, Godfather’s Pizza, Hungry Howie’s, International Pizza Hut Franchise Holders Association, Little Caesars and Papa John’s Pizza, among others. Collectively, they employ over 400,000 U.S. employees in stores in all 50 states.
Lynn M. Liddle, Chair of The American Pizza Community and Executive Vice President of Communications, Investor Relations and Legislative Affairs for Domino’s Pizza, commented on the organization’s launch, “The pizza community has a great story to tell. We are an entrepreneurial industry that provides a fresh, wholesome and highly customizable product. The American Pizza Community is launching to tell that story and to set the stage for continued success in the years ahead.”Pizza companies are impacted by restaurant regulations, agricultural policy, and the broader business climate, among other things. Members of the American Pizza Community want to ensure that the pizza industry – from the dairy farmer to the independent franchisee – provides a collective voice that will help protect the integrity and value of pizza as a wholesome food for American consumers.
The American Pizza Community will launch efforts this June with a series of meetings in Washington, D.C. with members of Congress and their staffs. This will be the first wave of an ongoing effort to inform leaders about the industry and the economic benefits it brings to local communities.
“The pizza industry is an important engine for small-business formation and job creation,” commented Jeremy White, editor of Pizza Today magazine. He continued, “Starting a pizza shop – independent or franchised – is a well-traveled path for aspiring entrepreneurs.” Of the 70,000 pizza restaurants in the United States, 57 percent are independently-owned and operated. Even among larger chains, 78 percent of the stores are owned by franchisees.
“With the formation of the American Pizza Community, the hope is to ensure the opportunity to be a pizza entrepreneur remains both accessible and promising,” concluded Pizza Community Chair, Liddle.
About The American Pizza Community
The American Pizza Community is a coalition of the nation’s largest pizza companies, small, franchise operators and other entities that make up the American pizza industry. The coalition was formed to advocate for policies affecting pizza companies and operators of all sizes and to protect the integrity of the product. Issues include reasonable menu labeling information, fair wages and labor policies, tax reform and commodity policies.
June 8, 2012 (Elgin, Ill.) –- Middleby Marshall/CTX, the world leader in conveyor ovens announced the promotion of industry veteran Lester Nowosad to Vice President of North American Sales.
The announcement was made by Mark A. Sieron, Group President. “Lester has been instrumental in the explosive growth of Middleby Marshall and CTX over the past decade,” Sieron said. “His deep knowledge of our industry, people and trends has always been an asset, and he will now expand his expertise to include all of North America.”
In his new position, Lester will be responsible for building and managing the U.S. and Canadian sales efforts through the company’s distribution network.
Lester joined Middleby Marshall in 2002. He has more than 28 years of experience in the conveyor cooking equipment industry.
About Middleby Marshall
Middleby Marshall is a division of The Middleby Corporation (NASDAQ: MIDD), a world leader in commercial cooking. Middleby Marshall is the #1 global manufacturer of conveyor cooking ovens, including the WOW! Oven, the fastest and most energy saving conveyor oven in the world and CTX, the only infrared conveyor oven in the commercial cooking market. The WOW! Oven is in use around the world by the top six pizza chains.
Washington, D.C. (June 11th 2012) –– Manny and Olga's Pizza Systems Inc. has announced the expansion of four restaurants in College Park and Rockville, Maryland, and Brookland and H STREET NE neighborhoods in Washington, DC. Manny and Olga's founder Manny Athanasakis announced the expansion at the fifth annual Manny and Olga's Employee Luncheon.
Athanasakis and his team of development specialists plan to expand the system with 6 to 10 units yearly and are focusing in the Mid Atlantic area and surrounding states. Athanasakis founded the company and manages the area of concept development and as a store owner. Manny and Olga's has used it's Greek heritage as a selling point, and places emphasis on the fact that the company makes its own dough fresh daily and uses a special blend of Grande cheeses.
About Manny & Olga’s Pizza
Manny & Olga’s offers freshly made pizzas, subs, salads, Italian and Greek specialties, priced affordably, delivered quickly. The Manny & Olga’s Pizza franchise program provides qualified individuals with the systems, training, guidance and support to compete in the fastest growing segment in the restaurant industry: Delivery and Take-out. For more information on Manny & Olga’s franchise opportunities, call Bobby Athanasakis at (866)-320-OLGA or visit http://www.mannyandolgas.com
SEATTLE, WA (June 20, 2012) MOD Pizza, known for its affordable, artisan-style, customized pizzas, opened its sixth Seattle-area location at the newly renovated Seattle Center Armory/Center House on Friday, June 15. The ribbon cutting ceremony included Seattle Center officials and MOD executives and advisors (photo available). In addition, MOD announced they will open two new stores by end of summer. The new locations will be in downtown Redmond and in the heart of Sammamish, Washington.
MOD Pizza s 1500 square foot space along the south wall of the newly renovated Armory features MOD’s signature 800-degree display oven, seating for 50 and a 350 square foot patio which opens to the new Chihuly Garden and Glass exhibit and views of the Space Needle. Along with their made on demand thin crust, artisan-style pizzas, MOD will be offering a selection of Northwest draft beer and wine.
As a Seattle based company, we are thrilled to be a part of the revitalization of the iconic Seattle Center. We all remember spending time there as kids, and look forward to helping make it a great destination for the next generation. The new focus on creating an interesting, more inspiring, culinary experience for visitors to the Center was a strong draw for us, notes co-founder Ally Svenson. In addition, we are excited to be working on our new locations which we think are in two wonderful suburbs of Seattle –– Redmond and Sammamish.
The MOD Pizza concept was conceived in 2007 by northwest natives and husband and wife team Ally and Scott Svenson who sold their coffee business in the UK, Seattle Coffee Company, to Starbucks in 1998. Co-founder of Top Pot Doughnuts, Michael Klebeck, also played an instrumental role in developing the MOD brand in its early stages. In addition, a seasoned group of advisors share the founders’ vision for growth and include: Lindsey Schwartz (President and CEO, Schwartz Brothers Restaurants), Adam Brotman (Chief Digital Officer, Starbucks), Jim Alling (COO T-Mobile, formerly President of U.S and International Operations, Starbucks) and Paul Twohig (COO Dunkin’ Donuts, formerly Sr. VP Retail Operations, Starbucks, COO of Panera Bread). Chris Schultz, Director of Operations and 10-year veteran of Starbucks, runs MOD s day-to-day operations which include six stores and over 100 employees.
About MOD Pizza
MOD Pizza opened their first location in 2008. Since then they have been serving up made on demand pizzas in their six locations in the Seattle area. MOD s individual thin crust pizzas are all made on demand, using their signature hand-made dough and red sauce, both of which are made fresh daily. Customers can choose from a menu with inventive selections such as the Caspian (mozzarella, gorgonzola, barbeque chicken, barbeque sauce, sliced red onions) and Lucy Sunshine (mozzarella, parmesan, artichokes, garlic, with dollops of their signature red sauce), or create their own pizza, choosing from more than 28 featured toppings. Regardless of what toppings are chosen, all pizzas are the same price ($6.88) and are individually ordered, prepared and cooked in 800 degree display ovens within 2-3 minutes. MOD also offers a selection of salads along with draft beer, wine, pizza knots, milkshakes and old fashioned Ding Dongs.
Vancouver, Washington (June 4, 2012) /PRNewswire/ -- Papa Murphy's International launched its “Take 'N' Grill Giveaway” on the company's Facebook page –– www.facebook.com/papamurphyspizza. Through July 31, Facebook fans can enter to win one of 42 daily prize packs and the ultimate pizza-grilling prize package - a Weber Performer charcoal grill, Weber charcoal premium grill cover, a Weber Original(TM) Gourmet BBQ System Griddle and Gourmet BBQ System Pizza Stone with Carry Rack(TM), and a $100 Papa Murphy's gift card (terms and conditions apply). Approximate Retail Value ("ARV"): $547.
Papa Murphy's specific grilling instructions allow customers to easily cook their pizzas on a variety of grill types. In fact, grilling a Papa Murphy's pizza has become a preferred cooking method.
"A grilled Papa Murphy's pizza is delicious and the experience is fun," said Carron Harris, vice president of product development at Papa Murphy's. "Who wouldn't want to combine a love of high-quality, fresh pizza with the great outdoors? Just fire up that barbecue and enjoy the unique flavors that you can only get from grilling."
For official sweepstakes rules visit www.facebook.com/papamurphyspizza.
About Papa Murphy's
Papa Murphy's is the fifth-largest pizza chain in the country and a revolutionary of the take 'n' bake pizza segment. Papa Murphy's operates over 1,300 franchised and corporate-owned locations in 37 states and Canada. The Vancouver, Wash.-based company is a past recipient of Pizza Today's Chain of the Year award.
Louisville, KY – June 20, 2012 – Paradise™ is pleased to announce the addition of Kevin Crooks to the Sales group. In his role, he will be working with key foodservice chain and industrial accounts. Crooks has been in the food business for 28 years, starting when he owned and operated a catering company while in college. Most recently he was a Sales Director with McCormick and Company. During his 12 years at McCormick, he also served on the Extended Leadership Team and Multiple Management Board. Prior to this, he held national account sales positions with Nestle/Carnation Company and Anchor Foods. He has also been a member of the Research Chefs Association.
Crooks resides in Dallas with his wife and 2 daughters. During his spare time he volunteers with his daughters’ schools and sports activities. “Kevin brings great insight into developing successful initiatives with key foodservice accounts and his customer-focused approach is a perfect fit with Paradise’s mission,” explains Jeff Vickerman, Vice President of Sales for Paradise. “His expertise and forward thinking will be huge assets in helping our customers gain a competitive edge and operate more profitably with their sauce offerings.”
About Paradise
As the industry leader in tomato-based and signature sauces, Paradise™ has been helping the top foodservice chains and industrial customers capitalize on the latest trends with custom sauces for pizza, pasta, marinara, hot sauce, barbeque and salsa as well as ethnic sauces for 20 years. With coast to coast coverage, Paradise offers both Packed-in-Season and All-Season Fresh™ products in pouches. For more information and to learn how Paradise can help get new menu ideas to market faster, visit www.paradisetomato.com.
Louisville, KY – June 20, 2012 – Paradise™ is pleased to announce the addition of Kevin Crooks to the Sales group. In his role, he will be working with key foodservice chain and industrial accounts.
Crooks has been in the food business for 28 years, starting when he owned and operated a catering company while in college. Most recently he was a Sales Director with McCormick and Company. During his 12 years at McCormick, he also served on the Extended Leadership Team and Multiple Management Board. Prior to this, he held national account sales positions with Nestle/Carnation Company and Anchor Foods.
He has also been a member of the Research Chefs Association. Crooks resides in Dallas with his wife and 2 daughters. During his spare time he volunteers with his daughters’ schools and sports activities. “Kevin brings great insight into developing successful initiatives with key foodservice accounts and his customer-focused approach is a perfect fit with Paradise’s mission,” explains Jeff Vickerman, Vice President of Sales for Paradise. “His expertise and forward thinking will be huge assets in helping our customers gain a competitive edge and operate more profitably with their sauce offerings.”
About Paradise As the industry leader in tomato-based and signature sauces, Paradise™ has been helping the top foodservice chains and industrial customers capitalize on the latest trends with custom sauces for pizza, pasta, marinara, hot sauce, barbeque and salsa as well as ethnic sauces for 20 years. With coast to coast coverage, Paradise offers both Packed-in-Season and All-Season Fresh™ products in pouches. For more information and to learn how Paradise can help get new menu ideas to market faster, visit www.paradisetomato.com.
WITH SWEET THAI PIE
THE COLONY, Texas (May 21, 2012) – If you have a taste for Asian fare, Pie Five Pizza Co. invites you to indulge with the introduction of the Sweet Thai Pie!
Rather than a typical marinara sauce, this pie features a sweet chili sauce with hints offresh basil and includes diced chicken and a colorful pepper medley. The Sweet Thai Pie is available as a limited-time offer through July 16 at all six Pie Five locations across Dallas-Fort Worth.
Made with fresh ingredients, baked to order, and ready to enjoy in less than five minutes, the Sweet Thai Pie pays tribute to taste buds craving a tangy Asian flair in their fast-casual pizza visit.
“This signature pie offers that perfect flavor combination of sweet sauce with tender chicken found in true Asian cuisine. If you love Thai food and the freedom to customize your pizza, this is the pie for you,” said Pie Five Chef Andy Whitman.
Pie Five Pizza, which has grown to six locations in one year, has created a new pizza dining experience, giving customers the option of any sauce and topping combination or one of 11 specialty pies on the menu, assembled before them on a 9-inch Crispy Thin or Classic Pan crust, baked and ready to eat in less than five minutes.
A complete menu and more information on Pie Five™ restaurants is available at www.piefivepizza.com. The company is also on Facebook (http://www.facebook.com/PieFivePizza) and Twitter (http://twitter.com/PieFivePizza).
About Pie Five:
Pie Five is a subsidiary of Pizza Inn Holdings, Inc. Headquartered in the Dallas suburb of The Colony, TX, Pizza Inn, Inc., is an international pizza chain with restaurants featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts.Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (Nasdaq:PZZI) franchises approximately 300 restaurants and directly owns and operates 10 restaurants. More information is available at www.pizzainn.com.
THE COLONY, Texas (May 29, 2012) – Bada Bing! Pizza Inn is spicing things up with the debut of its new Spicy Sicilian Pizzas to the menu. Available as a limited-time-offer in two styles, Pepperoni Diablo and Spicy Roman, these mouth-watering pies pay tribute to taste buds wanting a spicy twist on authentic Italian flavors.
“We are an international pizza chain always pushing the boundaries to develop pizzas that are innovative and delicious like the Spicy Sicilian Pizzas,” said Charlie Morrison, CEO and president of Pizza Inn Holdings, Inc. “Made with a crispy and tender crust and featuring a variety of meats, fresh vegetables and a spicy new sauce, we know our guests who crave zesty flavors will love it.”
The Pepperoni Diablo option of the Spicy Sicilian Pizzas includes spicy Diablo sauce topped with pepperoni, jalapeños, banana peppers and red chili flakes with Mozzarella and cheddar cheese. The Spicy Roman option offers spicy Diablo sauce loaded with bacon, onions, tomato and crushed red pepper flakes with Mozzarella and cheddar cheese. Both delicious choices are featured on the new thin Sicilian Style Crust, a crispy Italian crust with a hint of garlic that is made fresh daily at every Pizza Inn.
With more than 300 restaurants, Pizza Inn has served traditional pizza, pasta, sandwiches and desserts since 1958. The Spicy Sicilian Pizza is available at all Pizza Inn locations beginning May 28 for a limited time only.
About Pizza Inn Holdings, Inc.
Headquartered in the Dallas suburb of The Colony, TX, Pizza Inn Holdings, Inc., is an owner, franchisor and supplier of a system of restaurants operating domestically and internationally under the trademarks "Pizza Inn" and "Pie Five Pizza Co." Pizza Inn is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Pie Five Pizza Co. is a new fast-casual concept offering individual pizzas made to order and cooked in less than five minutes. Founded in 1958, publicly traded Pizza Inn Holdings, Inc. (Nasdaq:PZZI) franchises approximately 300 restaurants and directly owns and operates 10 restaurants.
Midwest-based Restaurant Family Concept Offers New Dining Option for Billings Residents
BILLINGS, Mont. – Pizza Ranch, the popular Midwest family-style buffet concept featuring a family-friendly atmosphere with craveable food and legendary service, has signed a franchise agreement with Mike and Angie Christianson to open a new location at 2505 King Avenue West in Billings. The new restaurant is slated to open in August 2012 and is the first of eight restaurants the Christiansons plan to open throughout Montana.
“We are thrilled to be opening a new Pizza Ranch restaurant and invite the local community to share in our excitement. We look forward to serving each of our guests fresh, great tasting food with unrivaled guest service,” said Mike. “Everyone will enjoy our one-of-a-kind dining environment, not to mention limitless menu offerings that provide something for everyone. We pride ourselves on offering fans more craveable reasons to keep them coming back for more.”
Mike most recently worked as a district manager for Radio Shack and often took lunch breaks at the local Pizza Ranch. After noticing the popularity and growth potential of the restaurant concept in North Dakota, the Christiansons decided to open a Pizza Ranch of their own. They now own multiple locations in North Dakota and look forward to bringing the concept to Montana.
The new restaurant offers the Billings community a comfortable dining atmosphere that mimics the Old West. A spacious community room is available for special group and community gatherings, serving as a social hub for friends, families, teams, church groups and more. In addition to its popular dine-in buffet, Pizza Ranch will offer carry-out and delivery services for any of its distinct menu items.
“Our goal is for Pizza Ranch to become an integral part of the Billings community, and the community room is a great place for groups to get together,” Mike added. “We look forward to partnering with our neighborhood schools, church groups and other local organizations and helping them raise money during special events.”
Menu items remain focused on traditional Pizza Ranch favorites, with recipes dating back to the company’s origins, in addition to new innovative feature pizzas and salads such as the Santa Fe Salad and Brushfire Pizza. Pizza Ranch is also known for its legendary chicken, recognized by most as simply the “Country’s Best Chicken®.”
Pizza Ranch has more than 160 locations in nine states in the Midwest and is currently executing an aggressive growth plan to more than double its presence in key U.S. markets.
About Pizza Ranch
Pizza Ranch’s vision is “To glorify God by positively impacting the world we live in”. Founded in Hull, Iowa, in 1981 by Adrie Groeneweg, Pizza Ranch is a prominent regional restaurant chain that offers a wide selection of pizza, salad, chicken with hot mashed potatoes and gravy, vegetables, potato wedges and desserts in a unique buffet-style environment. The brand’s great tasting food is also available through carry-out and delivery service. Currently, the company boasts more than 160 locations throughout nine states in the Midwest and is currently executing an aggressive growth plan to more than double its presence in key U.S. markets. In 2012, Pizza Ranch was included in Entrepreneur magazine’s “Franchise 500” list. For more information about Pizza Ranch and available franchise opportunities, visit www.pizzaranchfranchise.com <http://www.pizzaranchfranchise.com> .
ORANGE CITY, Iowa (May 29, 2012) – Adding to its crop of flavorful dishes, Pizza Ranch pulls in with two new mouthwatering menu items – Beef ‘N Blue Pizza and BLT Salad.
“Our customers crave robust flavors, and we couldn’t be more excited to introduce a new pizza and salad that offers just that,” said Nancy Jordahl, Culinary Research and Development Director for Pizza Ranch.”
The appetizing limited time menu items include tasty ingredients such as:
• Beef ‘N Blue Pizza: Made with beef toppings, blue cheese dressing, blue cheese crumble, sliced fresh mushrooms, sliced red onion and Pizza Ranch’s signature cheese blend.
• BLT Salad: Contains crisp romaine lettuce, bacon strips, bacon crumble and cherry tomatoes topped with Ken’s Metro Blue Cheese Dressing.
“Adding to an already inventive menu, we continue to develop new flavorful recipes that challenge our guests’ taste buds in ways they never imagined,” added Jordahl. “Our delicious, innovative meal options offered at a great value are what keep our guests craving more.”
These new menu items will be available through September 2012.
About Pizza Ranch
Pizza Ranch’s vision is “To glorify God by positively impacting the world we live in”. Founded in Hull, Iowa, in 1981 by Adrie Groeneweg, Pizza Ranch is a prominent regional restaurant chain that offers a wide selection of pizza, salad, chicken with hot mashed potatoes and gravy, vegetables, and potato wedges, and desserts in a unique buffet-style environment. The brand’s great tasting food is also available through carry-out and delivery service. Currently, the company boasts more than 160 locations throughout nine states in the Midwest and is currently executing an aggressive growth plan to more than double its presence in key U.S. markets. For more information about Pizza Ranch and available franchise opportunities, visit www.pizzaranchfranchise.com.
Revention’s NavPoint 2.0 mapping software is more detailed than ever before and still remains the fastest in the industry. The entirety of the United States and Canada falls within the jurisdiction of the program, and while other POS companies are using outdated mapping software and data files that are 4-5 years old, NavPoint 2.0 updates are available every 30 days, ensuring that delivery drivers have the most accurate and up-to-date information available. Some POS companies rave that they can draw streets on their maps if a new street is added, but this makes little difference if the mapping data they are working with is outdated – in many cases by 5 years or more. This causes problems, most notably because it would force you to draw your own maps all too frequently. This wastes time and time is a commodity that pizzerias offering delivery don’t have an excess of.
KANSAS CITY, MO (May 23, 2012) – SPIN! Neapolitan Pizza will begin serving award-winning artisan food without the gourmet price at its fifth Greater Kansas City location beginning May 28. Known for its exceptional food made from fresh ingredients and its eclectic, affordable premium wines, the 3,500 square foot restaurant will offer seating for 100, a bar, and an outdoor patio that seats 48.
SPIN! Neapolitan Pizza <http://www.spinpizza.com/> ’s newest restaurant will open at 9474 Renner Blvd. in Lenexa, Ks. “This is a growing area and a great match for SPIN!,” says co-owner Edwin Brownell. “Our new location is convenient to both residential areas and businesses that employ approximately 11,000 people. We look forward to becoming part of the neighborhood, serving those who have asked for a SPIN! in this area and new patrons.”
Since opening its first location in 2005, SPIN!® has been awarded “best pizza” by many of Greater Kansas City’s publications. SPIN! recently was named one of the “Rest of the 101 Best Restaurants” in the nation by top foodie website TheDailyMeal.com. Its Margherita Pizza was crowned one of the nation’s best dishes of the year by a national restaurant magazine, and its architecture won Best of Show at the Mid America Design Awards.
SPIN!’s menu is created in collaboration with James Beard Award-winning chef Michael Smith. In addition to a variety of hand-spun traditional thin-and-bubbly crust, rustic whole wheat, and gluten-free stone fired pizzas, SPIN! serves an array of appetizers, soups, salads, signature Panini and Italian deli sandwiches, and gelato ice creams. All of SPIN!’s soups, salad dressings, pizza toppings and ingredients are prepared daily from fresh produce and meats.
SPIN!’s pizza dough is made fresh every day using several types of flour including one specially imported from Italy. All the toppings – such as mushrooms, caramelized onions, tomatoes, artichokes, even chicken sausage and pancetta (Italian bacon) – are roasted each morning in a stone hearth oven. A variety of cheeses are hand grated. The menu features both traditional Pizza Rossa (red pizzas with crushed roma tomato base) and Pizza Bianca (white pizzas with roasted olive oil glaze).
SPIN! serves a variety of affordable premium wines priced well below traditional restaurant prices.
SPIN! also is known for its unique community outreach programs including free weekly bike rides during the summer. Open to all ages and skill levels, the rides are led by experienced cyclists who emphasize safety. Bike ride participants and their dining companions enjoy a 10 percent discount on food after the rides.
SPIN! Neapolitan Pizza has locations at 4950 Main in Kansas City, Mo., 1808 N.W. Chipman Rd. in Lee’s Summit, Mo., 6541 W. 119th St. in Overland Park, Ks., and 14230 W. 119th St. in Olathe, Ks. A sixth location is scheduled to open in the Corinth Square Shopping Center in Prairie Village, Ks. SPIN! also has completed an agreement to develop 35 SPIN! restaurants in Southern California.
The Lenexa location will be open from 11 a.m. to 9 p.m. Sunday through Thursday and from 11 a.m. to 10 p.m. on Friday and Saturday.
SPIN! is owned and operated by Gail and Richard Lozoff and Edwin Brownell, who are experienced in large multi-unit expansion, franchising, and operations.
For information, please visit www.spinpizza.com <http://www.spinpizza.com/> .
About SPIN! Neapolitan Pizza
Award-winning SPIN! Neapolitan Pizza is known for its exceptional, artisan food made from fresh ingredients without the gourmet price and its eclectic, affordable premium wines. SPIN! has been named best pizza by every major Greater Kansas City publication, one of the “Rest of the 101Best Restaurants” in the nation by top foodie website TheDailyMeal.com, its Margherita Pizza was crowned one of the nation’s best dishes of the year by Restaurant Business magazine, and its architecture won Best of Show at the Mid America Design Awards. SPIN!’s menu is created in collaboration with James Beard Award-winning chef Michael Smith. Founded in 2005, SPIN! has four locations with two more under construction in the Greater Kansas City area and has announced its first franchise will be located in Southern California. This is the second national concept created by SPIN! co-owners Gail and Richard Lozoff and Edwin Brownell, who are experienced in large multi-unit expansion, franchising, and operations. www.spinpizza.com <http://www.spinpizza.com/> .
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