76 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2015
PIZZA OPERATORS RISE
TO THE OCCASION
e&s; segment spotlight
Consumers' appetite for pizza is seemingly
insatiable. To help meet customer demand,
operators continue to increase the quality
of the ingredients while embracing
special ovens and other technologies
that accelerate speed of service.
By Lisa White, Contributing Editor
Case Study: Campo, Reno, Nev.
Fascinated by the strict and stringent guidelines surrounding
authentic Italian Neapolitan pizza, Mark Estee wanted to
bring the food he loved to downtown Reno, Nev. So in 2011
he opened Campo, a concept based on Vera Pizza Napole-
tana (VPN), a legal entity that gives designation to pizzerias
meeting the strict requirements of traditional Neapolitan
pizza making.
"Campo is a straightforward concept based on VPN
pizza and our take on Italian food," says Estee, the restau-
rant's owner and chef. This was a formula for success, with
the 3,900-square-foot restaurant producing $3 million in
revenue its frst year. "I love the fact that pizza has a ton of
nuances, and everyone makes it a little differently."
The restaurant's accolades caught the attention of Chicago's
Campo features open
kitchens in both the
front and back of its
restaurant.