June 11, 2014 |

A carryout contingency plan fosters repeat business

By Mandy Wolf Detwiler

Loui Loui's CarryoutLast night was rainy and all around yucky. I didn’t feel like cooking, so we opted for pizza for dinner.

We opted for carryout from one of our favorite places, Loui Loui’s Authentic Detroit Style Pizza. It’s a place where we usually dine in. Typically, the crust should be a little crispy from oil as it bakes, and that generally doesn’t always travel well. We live no more than five minutes from the pizzeria, though, so my husband stopped on his way home.

Aside from the deliciousness (and novelty of a unique style of pizza that isn’t your everyday variety), I was struck by Loui Loui’s thoughfulness on carryout. Traditionally, Detroit-style pizza is built with the sauce added last and dolloped on by slice. Since this can make a pizza soggy, the pizzeria added the sauce on the side. The pie made it home perfectly, I added the sauce while plating the pizza for my family, and it tasted nearly as good as it would in the store (but I could eat it in my pajamas, so BONUS!).

When you’re delivering or offering carryout, do you pay attention to your end product? One great way to see this first-hand is to order one yourself undercover. Have a friend pick it up, or have it delivered to his or her house while you’re there. Then you can truly see what steps are being made to get your quality product from point A to point B.