Marc In a position owns the five-unit PieWorks Pizza by Design, headquartered in Shreveport, Louisiana. The corporate has not too long ago stepped up franchising efforts after streamlining its operations and expects to open two new shops subsequent yr.
PT: Your title alone implies your pizzas operate as a murals. How is that carried by means of to the product?
MA: We’re specialty pizza, and we’ve got greater than 60 completely different toppings. We used a company chef for a number of years within the ‘90s to create a variety of completely different style profiles, working not solely presentation but in addition textures, colours and style. We see “works” as two various things: art work and (the) works of overwhelming selection.
PT: You supply uncommon toppings akin to alligator, crawfish and gulp scorching canines. We have now to ask: how effectively do these promote?
MA: It is determined by the place we’re. In North Carolina, we would promote 220 kilos of alligator a yr or a year-and-a-half. In Louisiana, we would promote 20 kilos in two weeks. Crawfish, in fact, is an enormous vendor in Louisiana. We promote a variety of crawfish. Alligator is just not actually as common because it was once and I’m not likely positive why, however crawfish is steadily changing into an ingredient of alternative, particularly in Louisiana.
PT: The place most pizzerias would possibly supply one or two seafood pies, your menu boasts 5. Why so many?
ME: Uniqueness, to begin with. Lots of people supply seafood, and we’re a Louisiana-based idea it’s very excessive in meals tradition right here. We have now a protracted historical past of meals style and culinary sophistication. Seafood simply appears to go along with what we do and who we’re.
PT: Pieworks sits at No. 71 on Pizza As we speak’s Scorching 100 Independents checklist. How have you ever used that in your advertising?
MA: We use it in our franchising efforts and once we open a brand new restaurant. We have now plenty of completely different awards that we’ve gained, and we wish to checklist them, particularly once we’re introducing ourselves to a brand new market. We use the Scorching 100 particularly once we’re selling franchises.
PT: We all know Pieworks has stepped up franchising why now, and what’s your anticipated development?
MA: We’ve been round since 1990. Though we’ve been providing franchises since 2002, we actually haven’t gone after it like we’re planning on doing within the subsequent 12 to 24 months. Primarily, I had felt that we didn’t have a robust sufficient base. We have now fi ve places now, and three of them are our new prototype. Simply now, I feel we’re getting a robust sufficient base to help franchisees no matter the place they’re. We’ve needed to evolve our idea through the years half within the altering occasions, and half to turn into extra up to date. We take a look at providing franchises as a option to develop as our idea evolves.
Marc In a position owns the five-unit PieWorks Pizza by Design, headquartered in Shreveport, Louisiana. The corporate has not too long ago stepped up franchising efforts after streamlining its operations and expects to open two new shops subsequent yr.
PT: Your title alone implies your pizzas operate as a murals. How is that carried by means of to the product?
MA: We’re specialty pizza, and we’ve got greater than 60 completely different toppings. We used a company chef for a number of years within the ‘90s to create a variety of completely different style profiles, working not solely presentation but in addition textures, colours and style. We see “works” as two various things: art work and (the) works of overwhelming selection.
PT: You supply uncommon toppings akin to alligator, crawfish and gulp scorching canines. We have now to ask: how effectively do these promote?
MA: It is determined by the place we’re. In North Carolina, we would promote 220 kilos of alligator a yr or a year-and-a-half. In Louisiana, we would promote 20 kilos in two weeks. Crawfish, in fact, is an enormous vendor in Louisiana. We promote a variety of crawfish. Alligator is just not actually as common because it was once and I’m not likely positive why, however crawfish is steadily changing into an ingredient of alternative, particularly in Louisiana.
PT: The place most pizzerias would possibly supply one or two seafood pies, your menu boasts 5. Why so many?
ME: Uniqueness, to begin with. Lots of people supply seafood, and we’re a Louisiana-based idea it’s very excessive in meals tradition right here. We have now a protracted historical past of meals style and culinary sophistication. Seafood simply appears to go along with what we do and who we’re.
PT: Pieworks sits at No. 71 on Pizza As we speak’s Scorching 100 Independents checklist. How have you ever used that in your advertising?
MA: We use it in our franchising efforts and once we open a brand new restaurant. We have now plenty of completely different awards that we’ve gained, and we wish to checklist them, particularly once we’re introducing ourselves to a brand new market. We use the Scorching 100 particularly once we’re selling franchises.
PT: We all know Pieworks has stepped up franchising why now, and what’s your anticipated development?
MA: We’ve been round since 1990. Though we’ve been providing franchises since 2002, we actually haven’t gone after it like we’re planning on doing within the subsequent 12 to 24 months. Primarily, I had felt that we didn’t have a robust sufficient base. We have now fi ve places now, and three of them are our new prototype. Simply now, I feel we’re getting a robust sufficient base to help franchisees no matter the place they’re. We’ve needed to evolve our idea through the years half within the altering occasions, and half to turn into extra up to date. We take a look at providing franchises as a option to develop as our idea evolves.
