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2009 February: 5 Questions – Pizza At the moment

2009 February: 5 Questions – Pizza At the moment
2009 February: 5 Questions – Pizza At the moment


2009 February: Five Questions2009 February: Five QuestionsMarc Ready owns the five-unit PieWorks Pizza by Design, headquartered in Shreveport, Louisiana. The corporate has just lately stepped up franchising efforts after streamlining its operations and expects to open two new shops subsequent 12 months.

 

 

 

 

PT: Your title alone implies your pizzas operate as a murals. How is that carried via to the product?

MA: We’re specialty pizza, and we now have greater than 60 totally different toppings. We used a company chef for a number of years within the ‘90s to create lots of totally different style profiles, working not solely presentation but additionally textures, colours and style. We see “works” as two various things: paintings and (the) works of overwhelming selection.

PT: You supply uncommon toppings equivalent to alligator, crawfish and –– gulp –– sizzling canine. Now we have to ask: how effectively do these promote?

 

MA: It relies on the place we’re. In North Carolina, we would promote 220 kilos of alligator a 12 months or a year-and-a-half. In Louisiana, we would promote 20 kilos in two weeks. Crawfish, after all, is a giant vendor in Louisiana. We promote lots of crawfish. Alligator will not be actually as well-liked because it was and I’m not likely certain 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, initially. Lots of people supply seafood, and we’re a Louisiana-based idea –– it’s very excessive in meals tradition right here. Now we have an extended 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 At the moment’s Scorching 100 Independents listing. How have you ever used that in your advertising?

 

MA: We use it in our franchising efforts and after we open a brand new restaurant. Now we have quite a lot of totally different awards that we’ve received, and we prefer to listing them, particularly after we’re introducing ourselves to a brand new market. We use the Scorching 100 particularly after we’re selling franchises.

PT: We all know Pieworks has stepped up franchising –– why now, and what’s your anticipated progress?

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. Now we have fi ve areas now, and three of them are our new prototype. Simply now, I believe we’re getting a robust sufficient base to assist 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 develop into extra up to date. We have a look at providing franchises as a solution to develop as our idea evolves.

Written by bourbiza mohamed

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