January 5, 2009
Industry Headlines
Palermo's Pizza, the family-owned and operated pizza company based in Milwaukee, Wisc., is bridging the gap between frozen and gourmet pizzas. In fact, Palermo's has been named the 2008 Gold Medal Taste Winner by the American Masters of Taste. The company was awarded "superior" ratings by the Chef Masters of Taste, led by famed Maitre du Gout (Master of Taste) Jesse Sartain, for a variety of their Primo Thin pizzas including: Primo Thin Supreme Pizza, Primo Thin Margherita Pizza, Primo Thin Pepperoni Pizza, Primo Thin Sausage Pizza and Primo Thin Roasted Vegetable and Goat Cheese Pizza.
Judging was conducted as part of the World Taste Championships held by the Chefs in America Awards Foundation. The triple blind judging process kept evaluators in the dark about the manufacturer, product varieties and peer judges’ scores and comments.
All of Palermo's pizzas are made with 100 percent real cheese, and none of the meat contains fillers. Thin pizzas are made with an all-natural crust. Palermo's Primo Thin pizzas have 260-350 calories, 12-20 grams of fat and 26 grams of carbohydrates per serving.
In 1994 Joey Todaro started La Nova Wings, Inc. He introduced wings to the pizza business, and in just a few years, we are the NUMBER ONE seller of Authentic Buffalo Wings; and Buffalo Wing are now the top selling appetizer in the pizzeria industry! Our products have now expanded from our heat and serve wings to an array of high quality appetizers and dipping sauces. Learn more about La Nova at www.lanova.com
Pizza Fusion, pioneer of the environmental and organic restaurant movements, is ended 2008 with 16 restaurants open in eight states across the map, from California and Washington to New Jersey and Florida. The chain, which started 2008 with only two restaurants, ended the year with 700 percent growth and more restaurants in development for 2009.
"We're very grateful for Pizza Fusion's continued success. It's extremely humbling to witness the company take flight during a time when so many businesses are struggling to keep their footing," Vaughan Lazar, president and co-founder of Pizza Fusion, explains. "We're entering new markets and consumers seem to be very receptive to our organic menu and socially conscious practices."
Pizza Fusion's industry-leading approach to socially conscious service and operations is setting the standard for restaurants to follow as the industry slowly transitions to a higher quality existence.
Additionally, the chain's commitment to the environment and healthy, delicious eating has attracted an eclectic group of consumers that are making Pizza Fusion a highly sought after national brand.
Pizza Fusion currently has more than 75 restaurants in development in 15 states around the country. The company is considering area developers and individual owner operators to open 500 locations in all 50 states over the
next five years.
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CiCi’s Pizza is betting on Las Vegas as it continues building new locations there for its endless pizza, pasta, salad and dessert buffet restaurants. Recently, the company and its franchisees opened the CiCi’s third and fourth Las Vegas locations, with three more planned to launch in 2009.
CiCi’s is expanding despite the city’s current economic downturn, confident that the internationally known resort town and Nevada’s most populated city is ripe for CiCi’s affordable offerings. Until a few years ago, Las Vegas was known as an affordable getaway. In recent years, prices for food and lodging have risen as an increasing number of posh, upscale hotels, casinos and retail centers grew up from the desert floor. Now, though, the recent economic downturn is spurring a slew of new hotel and restaurant discounts.
“As the town goes back to its bargain roots during this downturn, we believe more residents and visitors will see the value that CiCi’s has brought to every market where it operates,” said CiCi’s President and CEO Craig Moore. “And when the economy begins to turn around, we expect CiCi’s superior service and endless buffet will remain top of mind to our guests.”
The Las Vegas growth is part of a larger, company wide expansion program slated to result in 1,000 units in 2010.
Founded in 1985, CiCi's Pizza is a family-oriented buffet concept. Since opening its first restaurant in Plano, Texas, CiCi’s has grown to almost 650 restaurants in 30 states.
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Figaro’s Pizza Launches New NY Style Pizza
Figaro’s Pizza has debuted its newest menu offering – NY Style Pizza – on January 1st.
According to Dave Schy, a renowned chef and Figaro’s director of new concepts and product development, company officials spent nearly a year trying to create the pizza they had in mind but feel their final product is a true homage to the New York-style pizza loved by people the world over.
“Every region of the country has its own signature pizza and we wanted to introduce Figaro’s customers to one of these unique tastes,” said Schy. “The pieces are larger than average – one-sixth of a pie – and are drizzled with extra virgin olive oil and sprinkled with oregano, Italian seasoning and Parmesan-Romano cheese to give some spice and kick. Though the NY Style Pizza is totally different than anything else on the Figaro’s menu, test audiences have responded quite positively; in fact, we had one individual drive over 40 miles to sample it and said it was well worth the trip!”
Ron Berger, Figaro’s chairman and CEO, concurs with Schy’s assessment. “The feedback we’ve received is better than we ever could have imagined; I’ve even had native New Yorkers tell me that our NY Style Pizza is just as good if not better than the pizza they get at home! We worked very hard to make this product perfect and now we’re excited to introduce our unique version of NY Style Pizza to our loyal customers.”
Founded in 1981, Salem, Oregon-based Figaro’s Pizza has grown to nearly 100 locations and the company expects to open 15 to 20 new units per year over the next several years.
LINCOLN LAUNCHES NEW ENERGY-EFFICIENT IMPINGERS®
Lincoln Foodservice Products, LLC announces an exciting addition to its highly successful line of Impinger® conveyor ovens. The new 3255 and 3270 Impingers are engineered for quick production with state-of-the-art combination air-impingement and continuous-conveyor technologies. Perfect for baked sandwiches, appetizers and pizzas, the 3255 and 3270 feature easy-to-use digital controls with one temperature control for the entire oven and conveyor speed controls for each belt or optional split belt. For additional information visit www.lincolnfp.com
Middleby Marshall appoints new VP
Homero Ortegon has joined Middleby Marshall as vice president of business development, effective January 5, 2009. Middleby Marshall is a manufacturer of conveyor cooking ovens.
In his new position, Ortegon will be responsible for providing solutions for Middleby Marshall customers in regard to their kitchen layout, equipment selection, new product menu development and introduction, energy strategy and innovation. He will be working directly with top-tier Middleby Marshall customers. Ortegon will report to Mark Sieron, President of Middleby Marshall.
Ortegon brings more than 15 years of industry experience to his new position. He spent the last 13 years with Pizza Hut in progressive positions in Engineering and R&D. His most recent position was Director of Food Innovation Engineering. In 2008 he received the prestigious Chairman’s Award from YUM! Chairman David Novak, the highest honor at the company to recognize his outstanding effort and achievements on behalf of the company.
Homero earned his bachelor’s degree in Industrial Engineering from Texas A&M University in College Station, Texas, and currently resides in Dallas.
