Introducing the Gamers
Doug Ferriman, proprietor, Loopy Dough’s Pizza, Boston
Kevin Suto, CEO and President, Zachary’s Chicago Pizza, Oakland
Dan Collier, franchisee, Rusty’s Pizza Parlors, Ventura, California
Peg Tomasso, proprietor, Tomasso’s Pizza & Subs, Boca Raton, Florida
Joe Crowley, proprietor, Pisa Pizza, Malden, Massachusetts
Chef Jeff Freehof, proprietor, Garlic Clove Italian Eatery, Evans, Georgia
Scott Anthony, franchisee, Fox’s Pizza Den, Punxsutawney, Pennsylvania
Do you are feeling like, primarily based in your gross sales, the recession is nearing its finish?
Ferriman: Sure, I do assume the recession is slowly enhancing. Now we have seen blended gross sales at our shops. Whereas one retailer is up 5 %, one other is fl at or down two %. However, all in all, I do consider client confidence is coming again.
Suto: I’ve not seen any indication that the financial system goes to get well any time quickly. It’s powerful on the market for a lot of companies and people. I base this sense not essentially on our gross sales, however on what I see and listen to from people in our group and across the nation.
Collier: No, I don’t consider the recession is nearing the tip. Not even shut. Sure, my gross sales are up over final 12 months. Nonetheless, that’s as a result of we adjusted our advertising, did extra occasions and added new advertising for catering. All this effort has led to a 5 % improve solely. Up to now two months, two extra pizza locations and a number of eating places in our market have gone out of enterprise. I get a name virtually weekly from some restaurant proprietor asking if I’d like their restaurant for pennies on the greenback.
Tomasso: No, as a result of we have now discovered that our clients are nonetheless cautious with their cash. Our gross sales have been growing. Pizza is wholesome and inexpensive for a household. Individuals nonetheless wish to eat out, or order in, and pizza matches the invoice.
Crowley: No. Gross sales have been nice due to our advertising and reinvestment, however our clients are nonetheless dealing with layoffs and monetary issues.
Freehof: I’m seeing slight will increase over final 12 months, however not over two years in the past. It’s an excellent signal, however I wouldn’t come near calling it ‘close to its finish.’
Anthony: Sure, however customers have misplaced a number of confidence within the system and are nonetheless spending conservatively.
What steps have you ever taken to battle the recession? What have the outcomes been?
Ferriman: Now we have stepped up our junk mail marketing campaign, particularly focusing on company catering in addition to residential supply. The outcomes have been robust resulting from pizza’s potential to stretch the catering greenback higher than different meals classes.
Suto: Now we have been very cautious to observe our prices and to get rid of waste. Most significantly, we work very arduous to be one of the best we could be day-after-day. We’re happy with the outcomes thus far and might thank our loyal clients and dedicated employee-owners for our longevity and success.
Collier: Our coupon gives had been for 10 to fifteen % off. We elevated that to twenty %, on common. We now aggressively market catering, and we doubled the variety of off-site occasions (festivals, colleges, sporting tournaments, and so forth.). We eradicated all ‘mass’ advertising. Excepting door hanging, all print advertising is to our personal database. We additionally reduce labor two %, renegotiated all rents with landlords and renegotiated all financial institution notes with banks.
Tomasso: We merely proceed to do enterprise as all the time, offering scrumptious pizza utilizing high quality components. Our clients have come to depend on our dedication to excellence and have rewarded us with a secure enterprise.
Crowley: Steps taken to battle the recession embody a serious rework and an aggressive advertising marketing campaign. We reinvested over $100,000 on a rework, utilizing many distributors that I met at Worldwide Pizza Expo. Our advertising marketing campaign centered on large fundraising packages, junk mail, Fb and theme nights. Outcomes have been a ten % improve in gross sales and nice crew morale.
Freehof: We’ve marketed in new and revolutionary methods. We’ve related with new clients and centered on catering any occasion doable, and it has helped maintain our heads above water.
Anthony: Now we have centered on prime prices and group advertising. As for prime value, although my gross sales had been down three % in 2009 versus 2008, my income nonetheless stayed up. I used to be capable of meet the calls for of my clients and haven’t any value will increase. Neighborhood advertising: On this financial system, this was a significant step in incomes buyer loyalty. Particularly when rivals are waging value wars, I can nonetheless compete on high quality.
As a enterprise proprietor, what’s your main concern heading into 2011?
Ferriman: My main concern heading into 2011 is commodity costs, particularly cheese and wheat. One ounce of cheese is 16 cents, so you actually should concentrate on portion management and watch it like a hawk.
Suto: The financial system is No. 1. Excessive and sudden value escalation is all the time a serious concern as nicely. Well being care is uncontrolled, and everyone knows what occurred with cheese, fl our and different commodities not so way back.
Collier: I consider that the recession won’t finish till unemployment comes down beneath 9 %. We profit from an worker standpoint since nobody leaves as a result of there are not any jobs accessible. However our clients have much less cash resulting from layoffs, decreased advantages and decreased hours. The second concern is cash to borrow. Tighter financial institution restrictions imply no cash accessible to borrow to develop.
Tomasso: Politics are killing this nation. Republicans and Democrats have to cease this fixed ‘going for the throat’ over each difficulty and work collectively to seek out options to our issues. We fear about how healthcare initiatives and taxes are going to have an effect on us.
Crowley: My main headache heading into 2011 is coping with political points: Medical insurance, elevated meals tax, immigration reform, native and state will increase in taxes and charges, and adjustments in native and state fi ling procedures.
Freehof: Discovering new methods to develop my enterprise. Enthusiastic about house meal substitute.
Anthony: Whereas I count on my gross sales quantity to go up, I don’t wish to neglect all I discovered from the recession. By no means take an excellent financial system with no consideration. What’s the one essential factor you already know now that you just want you knew while you first opened your corporation?
Ferriman: The one factor I want I knew after I opened could be tips on how to successfully market my model. As many small companies do, we tried all the things, however by no means centered on one or two confirmed advertising autos utilizing one message. Now, we concentrate on two to 3 advertising autos and simply hammer away at them. We goal school college students by way of a collegiate promotion guide that’s distributed all through town. We consistently mail menus in a radius round a location, and we additionally ship junk mail items to firms.
Suto: Our enterprise is continually evolving, and but we’re firmly rooted within the imaginative and prescient set forth by our founders, Zach Zachowski and Barbara Gabel, in 1983. There isn’t actually one large factor that stands out as essential info we had been missing at first. We’re consistently introduced with alternatives to be taught as people and evolve as an organization.
Collier: As I opened extra places, I believed I might proceed to put on all the identical ‘hats’. In consequence, some essential components of operations didn’t get sufficient consideration. If I had it to do another time, I’d have promoted an space supervisor after I opened the third location.
Tomasso: Don’t skimp on the standard or parts of your product. Individuals pays for good meals. Don’t be afraid to cost for it.
Crowley: I want I knew again in 1993 that I wanted to surrender accountability and belief my key staff. It took a few years for me to cease being a employee and begin being an proprietor.
Freehof: That in a recession, everyone is searching for a deal or low cost.
Anthony: Making an excellent pizza is just a fraction of what it takes to have an excellent pizza enterprise.
What’s your greatest enterprise headache, operationally talking?
Ferriman: My greatest headache could be operating a supply enterprise in Boston. It’s a problem coping with visitors and highrise buildings. One in all our shops in Boston is situated close to Fenway Park. Each time there’s a sport, it’s gridlock across the retailer, which makes it troublesome to take care of good supply occasions. One other problem in a metropolis is delivering to the high-rise buildings. When a driver has to go to the twentieth flooring of a constructing, she or he might get slowed down, including an additional quarter-hour to a supply.
Suto: The unpredictability of the human situation is to me essentially the most diffi cult factor to take care of. We rely on a number of nice folks to do what we do, and we’re very fortunate that our staff are so devoted and dependable. With a employees as massive as ours and offering for as many shoppers as we do, there may be all the time one thing that’s going to occur with an worker or buyer that’s out of our management that may create hardship for our enterprise. We take care of these points as they come up. We do no matter we will to assist these folks by way of their difficulties. It may be difficult, but additionally rewarding on the similar time.
Collier: The fixed effort to make sure we produce one of the best pizza out there. Since we cost extra, the pizza should be value it.
Tomasso: Continually reinforcing correct procedures with our employees.
Freehof: In occasions like these, extra folks use bank cards, which adjustments money fl ow and will increase prices!
Anthony: Workers’ sense of entitlement and lack of initiative/ motivation. Once you discover a star worker, do what it takes to maintain them.
What has been your handiest type of advertising?
Ferriman: The very best type of advertising we have now used is junk mail. We’re consistently sending mail items out to firms and residents. It’s the tried and true type of pizza advertising and all the time gives one of the best outcomes.
Suto: Phrase of mouth, by far. Prospects sharing their optimistic expertise at Zachary’s with others has been our handiest type of advertising from the start.
Collier: New clients: Door-hanging. Current supply clients: Unsolicited mail. Current dinein clients: 15 % off enterprise card for subsequent time. Additionally, on-line ordering now represents 7 % of our gross sales.
Tomasso: Neighborhood involvement. Sponsoring youth groups, offering present certificates, particular pricing for youth teams and operating particular occasions all year long. For instance, we started Pizzas for Pencils 15 years in the past, the place we collect new college provides to provide to needy kids. This 12 months we’re inviting clients in to make their very own pizza — and in trade we’re asking for $10 value of latest college provides. Individuals have enjoyable and save a couple of bucks on the price of a pizza. We assist a worthy trigger — and folks discuss it.
Collier: We use it, however it isn’t efficient at this level. Fb is designed for private relationships, not a lot for pizza enterprise. All of the inventive mobile phone apps and texting promoting are ineffective. They’ve grow to be the brand new gross sales folks to interchange the previous print promoting gross sales individuals who solely serve to distract you from ops. YouTube might be the best of the bunch.
Tomasso: Sure, we do use social media. We launched a Fb fan web page and linked it to our Twitter account, permitting customers from each networks to see our updates. We uploaded photographs of the pizzeria and employees, and let our followers know of specials and occasions with day by day updates. Sometimes, we provide freebies to clients who point out they’re a Fb fan.
Crowley: We’re utilizing Fb, and it has been unbelievable. Now we have over 3,400 followers, and that quantity is rising day-after-day. We use it to ‘promote’ slightly than ‘promote’. We run contests and giveaways and have enjoyable with it.
Freehof: Now we have a Fb fanpage. It continues to develop, and now clients are beginning to publish their favourite issues about our restaurant, which we clearly love!
Anthony: Whereas I’m not satisfied that these types of media are right here to remain (as they may go the best way of MySpace), we’re giving it a strive. We use Fb. It’s a good, cheap technique to get your message out. However I actually don’t see it driving visitors by itself. I view it as a further technique to make an impression on folks.
Pepperoni apart, what’s your bestselling pizza? What number of of these per week do you sale?
Freehof: “Meat Lovers” is 25 % of all my specialty pizza gross sales.
Ferriman: Our greatest-selling pizza is the potato bacon cheddar sicilian slice: Seasoned crimson bliss potatoes, smoked bacon, scallions, cheddar cheese and swirl of ranch dressing. It’s a favourite among the many scholar inhabitants. We promote about 50 a day.
Suto: Our ‘Pleasure and Pleasure’ is our spinach and mushroom stuffed pizza. We promote a number of them. We haven’t taken the time to rely what number of we promote in every week!
Collier: Robust name since 80 % of our pizzas have pepperoni. Our BBQ Hen pizza sells nicely, together with our signature ‘Rusty’s Particular’ (meats and veggies).
Tomasso: Pepperoni is certainly the king. Our second greatest vendor is cheese, which we promote just a few hundred of. Sausage is subsequent. Now we have an area meat market make our Italian sausage, and he makes use of simply sufficient crimson pepper for a bit of kick. One in all our specialty pies, ‘The Carnivore,’ made with pepperoni, sausage, meatball and bacon, is fashionable, too. The aroma of that pie is to die for. One thing we have now been taking part in round with recently, we name them ‘Pizza Popovers,’ is gaining followers. We roll up a pizza, reduce it into sections and bake in muffin tins. Gentle, fluffy and totally different. One thing for our clients to speak about.
Crowley: Our greatest-selling specialty pizza is our buffalo hen with a bleu cheese base, marinated buffalo hen, roasted crimson peppers and our three-cheese mix.
Anthony: Pizza makes up 70 % of our menu combine per week, and we promote about 700 pizzas every week. Plain cheese pizza has actually grown in reputation (thanks, recession). That now accounts for 14 % of our pizza gross sales. Pepperoni is 56 %. Moreover, our gourmand pizzas account for 10 % of pizza gross sales. Our ‘Pierogi Pizza’ and the ‘Hen Rancher’ make up greater than half of that (about 4 % every).
Introducing the Gamers
Doug Ferriman, proprietor, Loopy Dough’s Pizza, Boston
Kevin Suto, CEO and President, Zachary’s Chicago Pizza, Oakland
Dan Collier, franchisee, Rusty’s Pizza Parlors, Ventura, California
Peg Tomasso, proprietor, Tomasso’s Pizza & Subs, Boca Raton, Florida
Joe Crowley, proprietor, Pisa Pizza, Malden, Massachusetts
Chef Jeff Freehof, proprietor, Garlic Clove Italian Eatery, Evans, Georgia
Scott Anthony, franchisee, Fox’s Pizza Den, Punxsutawney, Pennsylvania
Do you are feeling like, primarily based in your gross sales, the recession is nearing its finish?
Ferriman: Sure, I do assume the recession is slowly enhancing. Now we have seen blended gross sales at our shops. Whereas one retailer is up 5 %, one other is fl at or down two %. However, all in all, I do consider client confidence is coming again.
Suto: I’ve not seen any indication that the financial system goes to get well any time quickly. It’s powerful on the market for a lot of companies and people. I base this sense not essentially on our gross sales, however on what I see and listen to from people in our group and across the nation.
Collier: No, I don’t consider the recession is nearing the tip. Not even shut. Sure, my gross sales are up over final 12 months. Nonetheless, that’s as a result of we adjusted our advertising, did extra occasions and added new advertising for catering. All this effort has led to a 5 % improve solely. Up to now two months, two extra pizza locations and a number of eating places in our market have gone out of enterprise. I get a name virtually weekly from some restaurant proprietor asking if I’d like their restaurant for pennies on the greenback.
Tomasso: No, as a result of we have now discovered that our clients are nonetheless cautious with their cash. Our gross sales have been growing. Pizza is wholesome and inexpensive for a household. Individuals nonetheless wish to eat out, or order in, and pizza matches the invoice.
Crowley: No. Gross sales have been nice due to our advertising and reinvestment, however our clients are nonetheless dealing with layoffs and monetary issues.
Freehof: I’m seeing slight will increase over final 12 months, however not over two years in the past. It’s an excellent signal, however I wouldn’t come near calling it ‘close to its finish.’
Anthony: Sure, however customers have misplaced a number of confidence within the system and are nonetheless spending conservatively.
What steps have you ever taken to battle the recession? What have the outcomes been?
Ferriman: Now we have stepped up our junk mail marketing campaign, particularly focusing on company catering in addition to residential supply. The outcomes have been robust resulting from pizza’s potential to stretch the catering greenback higher than different meals classes.
Suto: Now we have been very cautious to observe our prices and to get rid of waste. Most significantly, we work very arduous to be one of the best we could be day-after-day. We’re happy with the outcomes thus far and might thank our loyal clients and dedicated employee-owners for our longevity and success.
Collier: Our coupon gives had been for 10 to fifteen % off. We elevated that to twenty %, on common. We now aggressively market catering, and we doubled the variety of off-site occasions (festivals, colleges, sporting tournaments, and so forth.). We eradicated all ‘mass’ advertising. Excepting door hanging, all print advertising is to our personal database. We additionally reduce labor two %, renegotiated all rents with landlords and renegotiated all financial institution notes with banks.
Tomasso: We merely proceed to do enterprise as all the time, offering scrumptious pizza utilizing high quality components. Our clients have come to depend on our dedication to excellence and have rewarded us with a secure enterprise.
Crowley: Steps taken to battle the recession embody a serious rework and an aggressive advertising marketing campaign. We reinvested over $100,000 on a rework, utilizing many distributors that I met at Worldwide Pizza Expo. Our advertising marketing campaign centered on large fundraising packages, junk mail, Fb and theme nights. Outcomes have been a ten % improve in gross sales and nice crew morale.
Freehof: We’ve marketed in new and revolutionary methods. We’ve related with new clients and centered on catering any occasion doable, and it has helped maintain our heads above water.
Anthony: Now we have centered on prime prices and group advertising. As for prime value, although my gross sales had been down three % in 2009 versus 2008, my income nonetheless stayed up. I used to be capable of meet the calls for of my clients and haven’t any value will increase. Neighborhood advertising: On this financial system, this was a significant step in incomes buyer loyalty. Particularly when rivals are waging value wars, I can nonetheless compete on high quality.
As a enterprise proprietor, what’s your main concern heading into 2011?
Ferriman: My main concern heading into 2011 is commodity costs, particularly cheese and wheat. One ounce of cheese is 16 cents, so you actually should concentrate on portion management and watch it like a hawk.
Suto: The financial system is No. 1. Excessive and sudden value escalation is all the time a serious concern as nicely. Well being care is uncontrolled, and everyone knows what occurred with cheese, fl our and different commodities not so way back.
Collier: I consider that the recession won’t finish till unemployment comes down beneath 9 %. We profit from an worker standpoint since nobody leaves as a result of there are not any jobs accessible. However our clients have much less cash resulting from layoffs, decreased advantages and decreased hours. The second concern is cash to borrow. Tighter financial institution restrictions imply no cash accessible to borrow to develop.
Tomasso: Politics are killing this nation. Republicans and Democrats have to cease this fixed ‘going for the throat’ over each difficulty and work collectively to seek out options to our issues. We fear about how healthcare initiatives and taxes are going to have an effect on us.
Crowley: My main headache heading into 2011 is coping with political points: Medical insurance, elevated meals tax, immigration reform, native and state will increase in taxes and charges, and adjustments in native and state fi ling procedures.
Freehof: Discovering new methods to develop my enterprise. Enthusiastic about house meal substitute.
Anthony: Whereas I count on my gross sales quantity to go up, I don’t wish to neglect all I discovered from the recession. By no means take an excellent financial system with no consideration. What’s the one essential factor you already know now that you just want you knew while you first opened your corporation?
Ferriman: The one factor I want I knew after I opened could be tips on how to successfully market my model. As many small companies do, we tried all the things, however by no means centered on one or two confirmed advertising autos utilizing one message. Now, we concentrate on two to 3 advertising autos and simply hammer away at them. We goal school college students by way of a collegiate promotion guide that’s distributed all through town. We consistently mail menus in a radius round a location, and we additionally ship junk mail items to firms.
Suto: Our enterprise is continually evolving, and but we’re firmly rooted within the imaginative and prescient set forth by our founders, Zach Zachowski and Barbara Gabel, in 1983. There isn’t actually one large factor that stands out as essential info we had been missing at first. We’re consistently introduced with alternatives to be taught as people and evolve as an organization.
Collier: As I opened extra places, I believed I might proceed to put on all the identical ‘hats’. In consequence, some essential components of operations didn’t get sufficient consideration. If I had it to do another time, I’d have promoted an space supervisor after I opened the third location.
Tomasso: Don’t skimp on the standard or parts of your product. Individuals pays for good meals. Don’t be afraid to cost for it.
Crowley: I want I knew again in 1993 that I wanted to surrender accountability and belief my key staff. It took a few years for me to cease being a employee and begin being an proprietor.
Freehof: That in a recession, everyone is searching for a deal or low cost.
Anthony: Making an excellent pizza is just a fraction of what it takes to have an excellent pizza enterprise.
What’s your greatest enterprise headache, operationally talking?
Ferriman: My greatest headache could be operating a supply enterprise in Boston. It’s a problem coping with visitors and highrise buildings. One in all our shops in Boston is situated close to Fenway Park. Each time there’s a sport, it’s gridlock across the retailer, which makes it troublesome to take care of good supply occasions. One other problem in a metropolis is delivering to the high-rise buildings. When a driver has to go to the twentieth flooring of a constructing, she or he might get slowed down, including an additional quarter-hour to a supply.
Suto: The unpredictability of the human situation is to me essentially the most diffi cult factor to take care of. We rely on a number of nice folks to do what we do, and we’re very fortunate that our staff are so devoted and dependable. With a employees as massive as ours and offering for as many shoppers as we do, there may be all the time one thing that’s going to occur with an worker or buyer that’s out of our management that may create hardship for our enterprise. We take care of these points as they come up. We do no matter we will to assist these folks by way of their difficulties. It may be difficult, but additionally rewarding on the similar time.
Collier: The fixed effort to make sure we produce one of the best pizza out there. Since we cost extra, the pizza should be value it.
Tomasso: Continually reinforcing correct procedures with our employees.
Freehof: In occasions like these, extra folks use bank cards, which adjustments money fl ow and will increase prices!
Anthony: Workers’ sense of entitlement and lack of initiative/ motivation. Once you discover a star worker, do what it takes to maintain them.
What has been your handiest type of advertising?
Ferriman: The very best type of advertising we have now used is junk mail. We’re consistently sending mail items out to firms and residents. It’s the tried and true type of pizza advertising and all the time gives one of the best outcomes.
Suto: Phrase of mouth, by far. Prospects sharing their optimistic expertise at Zachary’s with others has been our handiest type of advertising from the start.
Collier: New clients: Door-hanging. Current supply clients: Unsolicited mail. Current dinein clients: 15 % off enterprise card for subsequent time. Additionally, on-line ordering now represents 7 % of our gross sales.
Tomasso: Neighborhood involvement. Sponsoring youth groups, offering present certificates, particular pricing for youth teams and operating particular occasions all year long. For instance, we started Pizzas for Pencils 15 years in the past, the place we collect new college provides to provide to needy kids. This 12 months we’re inviting clients in to make their very own pizza — and in trade we’re asking for $10 value of latest college provides. Individuals have enjoyable and save a couple of bucks on the price of a pizza. We assist a worthy trigger — and folks discuss it.
Collier: We use it, however it isn’t efficient at this level. Fb is designed for private relationships, not a lot for pizza enterprise. All of the inventive mobile phone apps and texting promoting are ineffective. They’ve grow to be the brand new gross sales folks to interchange the previous print promoting gross sales individuals who solely serve to distract you from ops. YouTube might be the best of the bunch.
Tomasso: Sure, we do use social media. We launched a Fb fan web page and linked it to our Twitter account, permitting customers from each networks to see our updates. We uploaded photographs of the pizzeria and employees, and let our followers know of specials and occasions with day by day updates. Sometimes, we provide freebies to clients who point out they’re a Fb fan.
Crowley: We’re utilizing Fb, and it has been unbelievable. Now we have over 3,400 followers, and that quantity is rising day-after-day. We use it to ‘promote’ slightly than ‘promote’. We run contests and giveaways and have enjoyable with it.
Freehof: Now we have a Fb fanpage. It continues to develop, and now clients are beginning to publish their favourite issues about our restaurant, which we clearly love!
Anthony: Whereas I’m not satisfied that these types of media are right here to remain (as they may go the best way of MySpace), we’re giving it a strive. We use Fb. It’s a good, cheap technique to get your message out. However I actually don’t see it driving visitors by itself. I view it as a further technique to make an impression on folks.
Pepperoni apart, what’s your bestselling pizza? What number of of these per week do you sale?
Freehof: “Meat Lovers” is 25 % of all my specialty pizza gross sales.
Ferriman: Our greatest-selling pizza is the potato bacon cheddar sicilian slice: Seasoned crimson bliss potatoes, smoked bacon, scallions, cheddar cheese and swirl of ranch dressing. It’s a favourite among the many scholar inhabitants. We promote about 50 a day.
Suto: Our ‘Pleasure and Pleasure’ is our spinach and mushroom stuffed pizza. We promote a number of them. We haven’t taken the time to rely what number of we promote in every week!
Collier: Robust name since 80 % of our pizzas have pepperoni. Our BBQ Hen pizza sells nicely, together with our signature ‘Rusty’s Particular’ (meats and veggies).
Tomasso: Pepperoni is certainly the king. Our second greatest vendor is cheese, which we promote just a few hundred of. Sausage is subsequent. Now we have an area meat market make our Italian sausage, and he makes use of simply sufficient crimson pepper for a bit of kick. One in all our specialty pies, ‘The Carnivore,’ made with pepperoni, sausage, meatball and bacon, is fashionable, too. The aroma of that pie is to die for. One thing we have now been taking part in round with recently, we name them ‘Pizza Popovers,’ is gaining followers. We roll up a pizza, reduce it into sections and bake in muffin tins. Gentle, fluffy and totally different. One thing for our clients to speak about.
Crowley: Our greatest-selling specialty pizza is our buffalo hen with a bleu cheese base, marinated buffalo hen, roasted crimson peppers and our three-cheese mix.
Anthony: Pizza makes up 70 % of our menu combine per week, and we promote about 700 pizzas every week. Plain cheese pizza has actually grown in reputation (thanks, recession). That now accounts for 14 % of our pizza gross sales. Pepperoni is 56 %. Moreover, our gourmand pizzas account for 10 % of pizza gross sales. Our ‘Pierogi Pizza’ and the ‘Hen Rancher’ make up greater than half of that (about 4 % every).
