Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 122 of 139

High-end ingredients are a staple at 1000 Degrees Neapolitan Pizza. Not only was SPIN! created prior to the onslaught of fast-casual pizza restaurants, but it also is positioned differently. The chain gives special atten- tion to the seasoning of its 20 signature pizzas, which tout roasted, rather than raw, toppings. This results in a distinctive flavor profile that helps set its pies apart. SPIN! additionally has the cache of its renowned chef, James Beard award-winner Michael Smith. "Over the years, we've received local and national awards, in addition to stel- lar reviews of our pizza," says Lozoff. The margherita pizza is a favorite and includes roasted grape tomatoes with olive oil, rosemary and thyme. "Chick- en and goat cheese pizza also is popular with our white sauce, which has an olive oil base," says Brownell. For cus- tomers looking for a little spice on their pie, Calabrian chili peppers from Italy add some extra heat. Unlike its pizzas, SPIN! locations are similar in appearance and range from 3,000 to 4,000 square feet. Seating accommo- dates between 100 and 140. The design is more akin to casual dining than fast-casual, with an open kitchen as the centerpiece. The stone oven serves as the chain's workhorse, as it's used to cook all pizza toppings, as well as glazed pecans for salads. "About 90 percent of our food items come out of the oven, including the ingredients in our from-scratch soups," says Brownell. Still, not a lot of equipment is needed to support the SPIN! menu. In addition to the wood-burning oven, a soup kettle and gelato case with 14 varieties comprise the main pieces. The kitchen divides into two lines, one for pizza and the other for salads and sandwiches, the latter including subs and paninis. "With our menu offerings, mostly we have paid attention to labor profiles and also make sure anything that pops up has longevity to it," says Lozoff. "We've grown the selections to include small antipasti plates that have done well." Other more recent additions include the Mondo Meat- ball, a meatball stuffed with cheese and baked in marinara, and roasted eggplant parmigiana. "We are far different than other fast-casual pizza restau- rants," says Brownell. "We were ahead of our time when we started." FE&S

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