Foodservice Equipment & Supplies

SEP 2015

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 77 of 103

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.

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