Patty Phillips owns and operates California-based Patty’s on the Run. This take-and-bake supply firm provides a whole line of pizzas, sides, sandwiches and desserts. The corporate additionally provides a wholesale line of pizzas for the business market and just lately diminished its actual property by closing its retailer and transferring on-line.642-444
Q. How does the “Patty’s on the Run” idea work?
A. With the way in which the economic system is heading and the excessive rents in California particularly we had been on a high-end boutique avenue in Santa Monica which is type of just like the Beverly Hills of Santa Monica about 30 to 40 companies had gone out. The landlords weren’t reducing the lease. I had this concept as an alternative of getting a brick and mortar location, I’d take it digital, since we’ve got loyal prospects. Individuals can go to our Website online … and order on-line and we’re delivering it to them at no cost. It was a technique to cope with the difficult setting for companies as we speak. I introduced every part into my wholesale facility and we carved out a distinct segment. We ship all through west L.A.
Q. How did you initially begin your wholesale enterprise?
A. Like something in life, generally you simply type of fall into issues. I had a chef are available in into my store again in 1989 and mentioned ‘you have got one of the best pizza I’ve ever had. Are you able to make them and ship them to me?’ … Finally, I obtained (lodge contracts). It’s been one lodge at a time, one pizza at a time. We obtained massive sufficient in order that we may have a separate wholesale facility.
Q. What’s the attract of take-and-bake pizza?
A. It takes some time for folks to know the idea of take-and-bake pizza. We clarify to our prospects that research have proven that pizza deteriorates after it’s cooked inside 7 minutes. It’s getting chilly; it’s getting soggy. With a take-and-bake pizza, you get it contemporary to your door, and if you’re prepared, you set it within the oven to bake. It solely takes quarter-hour to prepare dinner. It’s contemporary, scorching scrumptious pizza proper out of your oven.
Q. How does the supply facet of take-and-bake be just right for you?
A. It’s getting there. It’s a model new idea. We simply began this in March. It’s getting folks used to (the truth that) we’re not situated in Santa Monica, however they will get the pizza and get it delivered.
Q. Have you ever thought-about baking in-house?
A. We’re toying with the thought of providing cooked pizzas. We’re undecided if we’re going to go that route. Once you get a contemporary pizza delivered to your door, it’s so significantly better in the event you can put it in your oven. You don’t need to have it there at a sure time. You possibly can have it delivered at 5, figuring out that your visitors are going to be there at 7. It’s extra handy for folks, in the event that they give it some thought.642-445
Patty Phillips owns and operates California-based Patty’s on the Run. This take-and-bake supply firm provides a whole line of pizzas, sides, sandwiches and desserts. The corporate additionally provides a wholesale line of pizzas for the business market and just lately diminished its actual property by closing its retailer and transferring on-line.642-444
Q. How does the “Patty’s on the Run” idea work?
A. With the way in which the economic system is heading and the excessive rents in California particularly we had been on a high-end boutique avenue in Santa Monica which is type of just like the Beverly Hills of Santa Monica about 30 to 40 companies had gone out. The landlords weren’t reducing the lease. I had this concept as an alternative of getting a brick and mortar location, I’d take it digital, since we’ve got loyal prospects. Individuals can go to our Website online … and order on-line and we’re delivering it to them at no cost. It was a technique to cope with the difficult setting for companies as we speak. I introduced every part into my wholesale facility and we carved out a distinct segment. We ship all through west L.A.
Q. How did you initially begin your wholesale enterprise?
A. Like something in life, generally you simply type of fall into issues. I had a chef are available in into my store again in 1989 and mentioned ‘you have got one of the best pizza I’ve ever had. Are you able to make them and ship them to me?’ … Finally, I obtained (lodge contracts). It’s been one lodge at a time, one pizza at a time. We obtained massive sufficient in order that we may have a separate wholesale facility.
Q. What’s the attract of take-and-bake pizza?
A. It takes some time for folks to know the idea of take-and-bake pizza. We clarify to our prospects that research have proven that pizza deteriorates after it’s cooked inside 7 minutes. It’s getting chilly; it’s getting soggy. With a take-and-bake pizza, you get it contemporary to your door, and if you’re prepared, you set it within the oven to bake. It solely takes quarter-hour to prepare dinner. It’s contemporary, scorching scrumptious pizza proper out of your oven.
Q. How does the supply facet of take-and-bake be just right for you?
A. It’s getting there. It’s a model new idea. We simply began this in March. It’s getting folks used to (the truth that) we’re not situated in Santa Monica, however they will get the pizza and get it delivered.
Q. Have you ever thought-about baking in-house?
A. We’re toying with the thought of providing cooked pizzas. We’re undecided if we’re going to go that route. Once you get a contemporary pizza delivered to your door, it’s so significantly better in the event you can put it in your oven. You don’t need to have it there at a sure time. You possibly can have it delivered at 5, figuring out that your visitors are going to be there at 7. It’s extra handy for folks, in the event that they give it some thought.642-445
