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Signature pies include Margherita, cheesesteak, Johnny the Meatball and Buffalo chicken pizzas. A number of out-of-the- box offerings, like smoked bacon mac and cheese, started as limited time offers and were popular enough to become menu staples. Regional favorites abound as well, including Mexican pizza in Texas and a chili pepper topped pie in Colorado. The basic equipment package for a pizza franchise in- cludes an oven, three pizza tables, a bain marie, walk-ins and a fork-style mixer that helps create a light, airy dough. Most locations offer beer and wine on tap, while some have self-serve beer and wine walls and others include full bars. The chain promotes its new locations with social me- dia contests, giving away 1,000 free pizzas and 10 free pies a day for 10 days. "Last year, we conducted a lot of site selections, and this year we anticipate opening two to five stores a month, with between 45 and 70 restaurants in operation by the end of 2017," says Petruzzi. A Speedy Experience SPIN! Neapolitan Pizza was created in 2005 under the guise of a full-service restaurant that includes the benefits of fast-casual service. Specifically, the concept has cus- tomers ordering and paying at a cashier stand, with meals delivered to the table in an effort to get customers in and out as quickly as possible. "This gives guests more control of their time, and they can leave when they want to without waiting to pay," says Gail Lozoff, a partner in the business along with Richard Lozoff, Edwin Brownell and Michael Kramer. The chain started in Overland Park, Kan., with 1 site and grew to 10 locations in the region. It now also has four Dallas restaurants, one in Omaha, Neb., and a couple of franchises in Northern California. Takeout and catering comprise about 20 percent of the business. e&s segment spotlight Custom-created pizza ovens rotate the pies at 1000 Degrees, which reduces labor during the cooking process.