July 27, 2009

Industry Headlines 

09.09.09 'event' coming to Pizza Today

The Pizza Today staff is hard at work on a very special "event" to coincide with the magazine's September issue. Have you heard about our event in print? We guarantee this is one issue you can't afford to miss. We don't want to give away too many details just yet, but rest assured we have something truly special in the works. Stay tuned for more information.

 

Pizza Icon, local delivery driver attempt world record for highest delivery

Papa John's Pizza founder John Schnatter made a promise that he would search high and low to find his 1972 Z28 Camaro during his summer Road Trip. Last Wednesday, he covered the “high” part of that promise.

As the seventh stop of the multi-city tour, Papa’s Road Trip rolled into the Windy City as Schnatter attempted to set a world record for the world’s highest pizza delivery at more than 1,300 feet. Schnatter delivered more than 100 slices of pizza to the Ledge at the Skydeck Chicago.

Earlier this summer, Schnatter set out on a cross-country “Road Trip” in a replica of the Z28 he sold in 1984 to open his first Papa John’s restaurant in the back of his father’s tavern. The Papa John’s founder is offering a $250,000 finder’s fee to the person who locates his original Camaro.

“As part of our 25th anniversary celebration, when I embarked on this road trip, I promised everyone that I’d leave no stone unturned as I searched for my Camaro. It meant a lot to me,” said Schnatter. “There’s no better view than the Skydeck Chicago, so if the car is out there, I have a good shot at seeing it. By the way, I’ll have binoculars to help.”

Resting 103 stories above ground, the Ledge is a series of glass bays that extend just more than 4-feet outward from the Skydeck and offers a straight look down.

“Willis Tower has always been one of our country’s most iconic landmarks,” said Randy Stancik, general manager, Skydeck Chicago. “That tradition continues as we welcome Papa John’s world record attempt to our Skydeck.”

Schnatter was joined on this special delivery by Steve Walker. Walker, a Papa John’s delivery driver, was beaten and carjacked in suburban Chicago while working last month. Neighbors rallied together and raised $16,000 to replace his car that was crashed and burned by the carjackers. Walker, a 19-year Papa John’s team member, recently used the money to purchase a 2009 Kia Spectra.

In addition to the Skydeck delivery, Schnatter made several special stops throughout the day, including surprise deliveries to unsuspecting customers in the Chicago area.

Headquartered in Louisville, Kentucky, Papa John's International, Inc. is the world's third largest pizza company.

 



Uno launches new television ad campaign for Best of Summer Lobster promotion

Uno Chicago Grill unveiled its newest television advertising campaign to increase awareness for its "Best of Summer" menu featuring lobster-inspired dishes. The campaign, developed by Full Contact Advertising in Boston, and titled, "Best of Summer, Starring Lobster," is comprised of five new television commercials featuring talking lobsters in a series of humorous vignettes.

"We are so much more than great deep dish pizza, and this new summer menu stays true to our core values of great food and beverage in a warm, inviting atmosphere," said UNO CEO Frank Guidara. "In New England, summer means fresh seafood. The new campaign highlights a series of delicious new lobster dishes."

The campaign, which features two very funny lobsters and introduces the tagline "UNO: way deeper than pizza," launched in Boston and Providence, although the special menu is available nationally. The campaign can be seen through August 30.

Based in Boston, Uno Restaurant Holdings Corporation includes more than 200 company-owned and franchised full-service Uno Chicago Grill units located in 29 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait, and Saudi Arabia. 

 

Gemignani kneads education into upscale pizzeria

Tony's Pizza Napoletana recently debuted in North Beach, California, with authentic Italian pizza. Diners including families, couples and tourists hurriedly visited internet sites giving the restaurant rave reviews. Tony Gemignani, co-owner of the establishment and local celebrity, added: “I wanted do something that no one has done before, open a restaurant that specialized in many different authentic styles of pizza true to their origin.’’ Fans know Gemignani and his pie-making skills from his Pyzano’s outpost in Castro Valley and frequent media appearances and public events. Gemignani is a nine-time world pizza champ, Guinness World Records book's pizza acrobatics holder and certified pizziaolo.

Tony's Pizza Napoletana is a showcase for Gemignani, fulfilling his longtime dream of fusing a pizza school with a restaurant. Gemignani, author of the cookbook Pizza, is a certified master from the Scuola Italiana Pizzaioli. The Scuola Italiana Pizzaioli is one of the oldest, most prestigious pizza schools in Italy. These credentials culminate into a menu selection of 20-plus distinctive pizzas divided into four pizza styles: Classic Italian; Teglia/Sicilian; Classic American and Neapolitan. True to the authenticity of the menu are the ingredients, exclusive imported flours, olive oil and more than a few DOP tomatoes and cheeses from Italy. Baking of the artisan pies is done in one of three ovens, the Cirigliano oven imported straight from Naples, the flat top brick oven, and the Italian domed brick oven, to provide an unadulterated flavor encounter. Along with Gemignani's award-winning margherita pizza, the television-featured Cal Italia, and the upscale imported truffle pizza, they also serve pasta, salads, and antipasti.

Old hardwood floors, baffled ceiling and decorations reminiscent of the first pizzeria in Naples complete the dining experience. You'll get a live, firsthand demonstration of dough-tossing skills from your booth facing the open kitchen. Gemignani's 18 years of experience in the international pizza industry emanate within the backdrop of San Francisco’s Little Italy.

Gemignani also owns and operates the International School of Pizza and the United States School of Pizza, which will offer special courses throughout the year in authentic Neapolitan Style pizza, New York, Chicago, California, and New Haven Style Pizza. Special non-professional courses will also be available for home chefs. The North Beach location attracts pizza apprentices worldwide to learn under master instructor Gemignani.  

 



 Domino's hosts pizza party for 'Extreme Makeover Home Edition' volunteers

As ABC’s "Extreme Makeover Home Edition" crew worked around the clock for seven straight days to completely rebuild a home in Ann Arbor, Michigan, Domino’s Pizza gave back with a pizza party to show their support.  Domino’s made deliveries throughout the night of July 16 to volunteers, designers and contractors so that they could focus on completing the new house and not worry about dinner.    

 

“These volunteers focus their lives for seven days on one deserving family,” said Jenny Fouracre, spokesperson for Domino’s Pizza. “We support the entire crew at Extreme Makeover Home Edition and their passion to give back to the community."

 

Founded in 1960, Domino's Pizza operates a network of 8,773 franchised and company-owned stores in the United States and 60 international markets. 



 


Pizza Inn announces deals for 13 new franchised U.S. restaurants

Pizza Inn, an international pizza chain famous for its traditional and specialty pizzas, is defying recession-conservatism, having recently signed 13 new deals through its development incentive program. In addition, Pizza Inn, Inc. has one new corporate owned location under construction in the city of Fort Worth, Texas, and has signed letters of intent for 2 additional locations in the Dallas-Fort Worth metroplex; continuing their commitment to growing the company.

Offered to both new and existing franchisees, the incentive program was designed to maximize potential for domestic growth and offer flexible alternatives for franchisees who may be discouraged by the current credit crisis. The benefits included 0-percent royalty for the first full year of operation and 2-percent royalty for the second full year, easing start-up costs during the first two years of a new restaurant’s operation.
 
Existing Pizza Inn franchisees have signed on to develop additional locations, further demonstrating their dedication and re-investment in the brand. Two current franchisees have signed agreements to open five locations in the greater Spartanburg area, while other existing franchisees will be opening locations in southern North Carolina, Knoxville, Tennessee, Ardmore, Oklahoma, and Pontotoc, Mississippi.
 
Pizza Inn has also attracted veterans in the franchise industry who bring experience from such heavyweights as Subway, Hardee's and Sonic, among others. Three new franchise groups have signed on to develop locations in Abilene and Ft. Worth, Texas, and Jesup, Georgia.
 
"The current economic environment presents an excellent growth opportunity for us, as families continue to seek more economical dining options,” said Charlie Morrison, CEO of Pizza Inn. “We look forward to expanding our brand throughout these areas and serving up taste, quality and value with our family-oriented atmosphere. These new agreements are a result of our incentive program and the addition of Madison Jobe as vice president of development to the Pizza Inn team. Given his strong industry reputation and his ability to attract quality individual and multi-unit development partners to our system these are the results we expected.”

Publicly traded Pizza Inn franchises approximately 300 restaurants and owns two restaurants with annual, domestic and international chain-wide sales of approximately $135 million.

 

Pizza Patrón Q2 Sales increase 4.15 percent

Pizza Patrón, the premier Latin pizza brand, has posted comparable sales increases each month of 2009 leading to a 4.15 percent second quarter increase over 2008. Aggressive local marketing and industry-leading everyday food values for families have led to the favorable gains. 

The company also cited cost containment as a critical component in driving sales growth. A renewed focus on operations has improved efficiencies, eliminating waste and allowing Pizza Patrón to maintain its value-based menu pricing.

“Customers are under a lot of financial pressure these days, making for a very competitive marketplace,” said Andrew Gamm, director of brand development for Pizza Patrón. “We will continue to lead the way with incredible everyday values like our 12-inch medium AMIGO PIZZAS™ which range from $4 for a one-topping pizza, $5 for two or three toppings and specialty pizzas for only $6 each.”

According to 2000 U.S. Census data, the United States represents the second largest Latino population in the world, and by the year 2020, one in five residents will be Latino. By 2050, within one generation, that number will skyrocket and nearly one in three people in the U.S. will be Hispanic according to U.S. Census Population Projections, August 14, 2008.

“When you combine our unique Latin focus with a loyal and growing customer base and outstanding everyday food values for families, it’s clear that we have a very bright future ahead of us,” Gamm said.

Pizza Patrón was founded by Antonio Swad in 1986. Since franchising began in March 2003, the brand has grown from four locations in Dallas to 90 locations in six states, with more than 40 additional stores under development.

 

Mellow Mushroom opens 100th store

Mellow Mushroom, an Atlanta-based pizzeria with locations sprinkled throughout Southeastern college towns and beyond, opened its 100th store in Covington, Louisiana, yesterday. The funky and delicious pizzeria has attracted a loyal following over the last 35 years, slowly venturing out into 14 states, including states as west as Arizona and as north as Ohio.

Founded by three Georgia college students, the first Mellow Mushroom, a hole-in-the-wall pizza joint, opened its doors in Atlanta in 1974 and quickly attracted crowds that spilled out onto the sidewalks. Georgia Tech students Rocky Reeves and Mike Nicholson and UGA student Marc Weinstein opened the first location as a hangout for their peers because they felt Atlanta needed a laid-back, quality pizza spot. Recognizing that they had something special, the founders opened a second location within a year and began franchising 10 years later, in 1985.

“We opened the first Mellow Mushroom as a funky joint for our friends to hang out and eat good food,” said Mellow Mushroom founder Marc Weinstein. “Never in our wildest dreams could we have imagined the growth we have experienced and the loyal following we have created. To all of our customers and fans, we would like to say thank you!”

Mellow Mushroom grew fairly slowly for the first 20 years after it began franchising. Interest spiked 3-4 years ago as locations opened in new cities and word spread about the pizzeria. Despite the current economic slowdown over the past two years, Mellow Mushroom has experienced the fastest growth in company history, with roughly one new store opening per month.

Touted as “bohemian-chic,” each Mellow Mushroom location has its own unique flair while maintaining the fun, energetic and artsy atmosphere that distinguishes Mellow Mushroom from the typical pizza joint.  Most locations feature eye-catching décor, including colorful and funky murals designed by Mellow Mushroom art director Buddy Finethy  Finethy has been with the company since 1987 and created the Mel character featured in the logo. His art has become synonymous with Mellow Mushroom’s appeal and is featured on all Mellow Mushroom  merchandise including restaurant murals, menus, calendars, and Christmas cards.

 

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