January 12, 2009
Industry Headlines
In a category-leading move, Pizza Hut is launching the first stage in a menu-wide transition to pizzas made entirely from natural ingredients, available nationally beginning January 11, 2009. The new pizzas will provide customers the opportunity to enjoy Pizza Hut pizza free from artificial preservatives, colors and flavors.
"All pizzas are not equal ... at least not anymore," said Scott Bergren, Pizza Hut president. "With the availability of real, all-natural ingredients, Pizza Hut is redefining quality in the pizza category. We've always been known for our great tasting pizzas and adding all-natural ingredients takes our commitment one step further."
In Pizza Hut's own research 73 percent of those tested agreed that foods that are natural have flavor the way it was meant to taste. While testing the product, Customers showed a strong preference toward all-natural ingredients in the markets where The Natural was unveiled earlier this year. As consumer tastes continue to crave natural foods, Pizza Hut is giving people what they want -- real, honest ingredients.
Pizza Hut's new ingredients include all-natural sauce from vine-ripened tomatoes with no high-fructose corn syrup; all-natural pepperoni with no artificial preservatives, no nitrites or nitrates added; all-natural Italian sausage with no artificial colors, flavors or preservatives; and 100-percent real beef with no fillers. Pizza Hut customers will notice the company's commitment to real taste with a new signature red Pizza Hut pizza box made from 40% recycled materials that will debut across the country today.
Pizza Hut's migration toward real ingredients began in 2008 when it introduced The Natural, a pizza with all-natural ingredients, for a limited time in select markets. The test of The Natural was so successful that the company decided to extend The Natural's premise across its entire pizza line. The Natural features a flavorful multi-grain crust with eight grams of whole grains per slice, and is topped with an all-natural sauce made from vine-ripened tomatoes and all-natural mozzarella cheese with fresh toppings. A one-topping medium The Natural pizza is $9.99. The Natural Rustica recipe, which includes sliced all-natural Rustica sausage, fire roasted red peppers and marinated Roma tomatoes is $11.99.
Pizza Hut operates almost 6,200 restaurants in the United States and more than 4,000 restaurants in 100 other countries, Pizza Hut, Inc., is a subsidiary of Yum! Brands, Inc.
DiamondTouch has developed a system that’s easy to operate and cost effective to implement. Our technical staff has engineered an advanced point-of-sale system that offers a powerful management reporting tool, yet is simple to learn and operate. The exceptional graphic order screen is visually driven and enables your employees to take orders quickly and easily. The touch-and-go process reduces order entry time, eliminates keystroke errors, and is easy to learn. Improving the ordering process will accelerate table turns, improve delivery productivity, and increase sales. www.diamondtouchpos.com
Despite the economic recession hitting some restaurant concepts in the U.S. hard, Vapiano has seen a significant increase in same store sales throughout U.S. company stores. After winning Nation’s Restaurant News’ 2008 ‘Hot Concept!’ award, ending the year with a 20% increase in same store sales and a $60 million dollar infusion of capital for future expansion, 2008 has been a great year for Vapiano. With four U.S. locations open and another 32 in development, Vapiano has a very positive outlook for 2009.
“Vapiano is now in fourteen different countries and our concept has caught on in every country we’ve entered,” says Kent Hahne, Vapiano president. “Within a year of entering each country, we have seen dramatic increases in same store sales. When we first opened in the U.S., many experts cautioned us to adapt Vapiano to U.S. customs and thought we wouldn’t succeed without doing so. Here we are a year later with sales increases of 20%...I can only imagine what our increases would be in a stronger economy. It wasn’t easy and we spent over $100,000 in heavy customer research, but it paid off as more and more U.S. customers tried Vapiano. We have made a few adjustments along the way and, although no concept appeals to everyone, we have found a very profitable and rapidly growing niche and plan to continue our expansion.”
Vapiano has exploded in popularity across Europe and the U.S. and recently announced expansion into exciting markets such as Detroit, Atlanta, San Jose, Houston and Dallas. With an impressive 80 units in development through the next four to eight years, Vapiano is expanding its presence in North America, Eastern Europe and the Middle East. The company launched its operations to the U.S. only one year ago, opening a head office in McLean, Virginia and three restaurants in the metropolitan Washington, D.C. area. Vapiano plans to open a fourth restaurant in downtown Washington, D.C. in the spring of 2009 and welcomed its first Florida location in Ft. Myers in July. At six years old, the young company is preparing to triple in size.
Currently Vapiano International operates nearly 45 restaurants in fourteen countries and expects to open 44 to 55 new locations by the end of 2009. In the U.S. alone the company has closed deals for six stores in Southwest Florida, ten in Dallas, two in San Jose, five in Houston and three stores in Boston, Detroit and Atlanta. New international locations are in the making throughout Mexico, Australia, Bulgaria, Romania, Czech Republic, Serbia, Croatia and France.
1000 Pizza Magnets for $130!
Pizza magnets from Magnets USA® come in Pizza Slice, Pizza Pie, Business Card and Pizza Guy Styles and are customized with your business information. People go to the refrigerator at least 11 times a day. Order today... only 13¢ each at quantity 1000!
1000 Jumbo Supreme Pizza Magnets for $180! 
The bigger the magnet...the bigger the exposure! Jumbo Supreme Pizza Magnets become the focal point of the customer’s refrigerator; never again will your customers struggle to find your phone number! Only 18¢ per quantity 1000!
The International School of Pizza's Web site is officially open at www.internationalschoolofpizza.com. No other pizza school in the World offers certifications in classic Italian, Neapolitan, Roman, California, New York, Chicago and Sicilian styles of pizza.
This state-of-the-art school is supported by Italy's oldest school the Scuala Italiana Pizzaioli and is owned and operated by certified master instructor Tony Gemignani and partners Bruno di Fabio and Nancy Puglisi.
The 2009 courses will begin in late May at the new location in San Francisco, California. In the same location Gemignani's new restaurant Tony's Pizza Napoletana will be operating by night while the school will be open during the day.
Students will be able to work in the restaurant at night during certain courses and learn about operations in a professional working environment. Special tours in San Francisco to different artisan food crafter's, farmers and fish markets are incorporated with certain certifications.
With new ground breaking certifications in American style pizza, the school has been contacted and is expecting visitors from over seven different countries in 2009. These American certifications are awarded by the United States School of Pizza which is also founded by the same group.
An elite group of ingredients, equipment and manufacturers have been selected by the founding members and the school will have exclusive or official products that they use during the certification process.
Their goal is to only use the best products available and students will use specific ingredients that are correct with each style. Courses are also available for the home chef as well.
Pizza Patron has begun citywide distribution of its new Pizza Peso in Dallas/Ft Worth, home of the 23-year-old concept. The company made international headlines and was the topic of intense debate in 2007 when it announced that it would accept Mexican pesos in all of its locations.
The Pizza Peso is a $1 coupon, good towards any pizza purchase. It resembles Mexican currency and fits easily in a wallet with other bills. Pizza Patron has partnered with DolEx Dollar Express and its Telemundo inspired in-store Digital Network to advertise and distribute the coupons. DolEx will be giving Pizza Pesos to its clients at each of its 70 plus Dallas/Ft Worth branches with every transaction, or upon request. The campaign includes rotating television spots on the DolEx's new in-store video network and is slated to run through February, 2009.
"We work hard every day to find unique ways of bringing the Latino lifestyle experience to more people," said Andrew Gamm, director of brand development for Pizza Patron. "The Pizza Pedso is a fun way to say thank you to our existing customers, and a great way to invite new ones to our restaurants."
The partnership brings healthy synergy to both companies -- the DolEx network offers Pizza Patron new avenues of market penetration while Pizza Patron brings added-value to the DolEx customer experience.
"We are excited to be involved in the introduction of the Pizza Peso in the DFW area," said Andrew Barnet, Telemundo's vice president of national sales. "It's fun to be delivering new concepts in conjunction with Pizza Patron and DolEx."
Pizza Patron was founded by Antonio Swad in 1986. Since franchising began in March 2003, the brand has grown from four locations in Dallas to 84 locations in six states, with more than 40 additional stores under development.
Avantec Equipment’s new single- and double-belted ovens deliver a great bake, save energy and can be stacked in any configuration with identical footprint, engineering, and cooking characteristics. Stack up to 5 belts in less than 80 inches within 35 sq. ft. of floor space. The patented air flow system combines directional nozzles with a modulating burner to regulate temperature and decrease end loss. Priced from $7,500 per belt. Available in 42” and 60” lengths. www.avantecequipment.com
Donatos Pizza has announced the hiring of John Houck as its vice president of development. Houck brings more than 30 years of business development experience to Donatos and will join Donatos’ home office in Columbus, Ohio.
Previously, Houck served as U.S. Director of Development at Tim Hortons, where he led efforts to grow the company’s United States operations to more than 400 stores nationwide. For more than 30 years, he served in various real estate and construction roles within the Wendy’s International organization, where he began his career as the company’s first construction director.
As Donatos’ vice president of development, Houck will be responsible for overseeing the Columbus, Ohio-based company’s real estate, construction and business development efforts. He will lead efforts to grow the 175-store company through new and existing franchise partnerships, a key growth strategy for Donatos.
He and his wife Kathy currently reside in Powell, Ohio.
Donatos Pizza, founded in 1963 by Jim Grote, is family-owned and operated, and headquartered in Columbus, Ohio. Donatos and its franchise partners operate more than 175 stores in six states. Additionally, Donatos operates more than 100 Take & Bake kiosks in Kroger stores and offers products at 18 entertainment and sports venues.
Pizza Inn Inc. has the opening of a new buffet restaurant in Corinth, Mississippi. The restaurant also provides delivery services and supplies a window for carryout convenience.
The new unit is owned and run by Mr. Keith Vaughn, Mr. Mark Robinson and Mr. Bruce Sharp. The 3,600 square foot eatery is located at 602 South Cass St. and is the second franchise opening in the company's new prototype buffet restaurant. Pizza Inn's original concept store is operated in Denton, Texas.
"We are delighted to have the Corinth location open as the third buffet in our new design," said Charlie Morrison, President and CEO of Pizza Inn. "The Pizza Inn family is proud to have this new team on board. We see the passion and commitment the Corinth store's staff has for their community and feel positive they will provide customers the service and quality for which Pizza Inn is renowned."
This store features a dine-in, buffet-style setting and serves the chain's authentic thin and thick crust pizzas. In addition, they offer zesty wings, a garden-fresh salad bar, hearty pasta, made-to-order sandwiches and exclusive salads."
Pizza Inn, Inc. is headquartered in The Colony, Texas, along with its distribution division, Norco Restaurant Services Company. The Company is a franchisor and food and supply distributor to a system of franchised and company owned restaurants operating both domestically and internationally under the trade name "Pizza Inn."
Middleby Marshall has received approval from Telepizza for sales of the WOW! Oven to the chain’s pizza stores worldwide.
Telepizza is the fifth largest pizza chain in the world, and the largest pizza chain outside of the U.S. The company operates a network of more than 800 franchised and company owned stores in Europe as well as in Central and South America.
“We are thrilled that the WOW! Oven will help deliver hot pizza quickly to Telepizza customers,” said Middleby Marshall President Mark Sieron. “In the WOW! Oven, their pizza will cook in less than four minutes.”
The Middleby Marshall WOW! Oven has patented technology that not only clocks the fastest cook time in the conveyor cooking industry, but the energy saving technology cuts monthly utility bills by more than 30 percent in independent studies.
“We are proud of our relationship of more than 20 years with Middleby Marshall and we are excited about our stores entering a new era with their WOW! Oven technology,” said Fernando Frauca, Telepizza General Manager.
Currently there are more than 130,000 Middleby Marshall ovens installed around the world, including 4,000 WOW! Ovens that cook more than 5 million pizzas every day.