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Pizzazine Industry News
from Pizza & Italian Cuisine
Scuola Italiana Pizzaioli begins courses in the United States
Graziano Bertuzzo of Caorle, Italy, winner of the latest International Pizza Challenge at the International Pizza Expo in Las Vegas, taught his first pizza course in Manteca, Calif., near San Francisco, through the Italy-based Scuola Italiana Pizzaioli. Tony Gemignani from Pyzano’s Pizzeria in Castro Valley, Calif., taught alongside Bertuzzo. Gemignani is also the master franchisee in California for the Scuola Italiana Pizzaioli.
During the course of the class, students learned about various pizza recipes, perfected the ideal dough, experimented with temperatures and compared electric ovens to wood-burning ovens.
The next Scuola Italiana Pizzaioli will be held in Manteca from Sept. 22 to 26, and again Dec. 1 to 5. The school consists of full immersion courses of 40 total hours. In five days, eight hours a day, you can learn all the secrets of true Italian pizza, directly from famous Italian pizza-makers. For further information visit www.pizzaschool.it, or call 510/427-6979 or 916/774-6565.
Mark Pumphret named vice president of sales and marketing for Blodgett and Pitco/MagiKitch'n
Blodgett Corp., Burlington, Vt., announced Mark Pumphret, current vice president of Blodgett sales and marketing, will assume responsibility for the Pitco/MagiKitch'n sales team. In his new role of group vice president of sales, Pumphret will be responsible for all sales activities for both Pitco/MagiKitch'n and Blodgett, working closely with the sales team from both divisions. Pumphret has been with Blodgett for three years and before that, spent time at Lang Manufacturing and RATIONAL.
CiCi's Pizza launches new summer reading program
CiCi's Pizza, headquartered in Coppell, Texas, is partnering with Half Price Books by launching a summer reading program that will encourage kids to read at least 15 minutes a day, at least five days a week. Children ages 10 and under will earn reading rewards by keeping a reading log of their progress, supervised and approved by a parent. Children will be rewarded with a free children's buffet at CiCi's Pizza, or a $3 coupon card valid at Half Price Books. The "Feed Your Brain" program will run from Sunday, June 1, through Saturday, Aug. 30.
"Ongoing studies have shown that all young people, especially those from low-income families, face a significant risk of losing ground academically over the summer months. And a staggering 32.5 million students in grades four through 12 read below the minimum standards," said Craig Moore, president of CiCi's Pizza. Founded in 1985, CiCi's has more than 600 restaurants in 30 states. For more information, visit www.cicispizza.com.
Ali Group acquires Beverage-Air
Luciano Berti, chairman of Ali S.p.A. (Ali Group), with U.S. headquarters in Winston-Salem, N.C., announced recently the completion of Ali's acquisition of the commercial foodservice equipment business of Beverage-Air from Carrier Commercial Refrigeration. This acquisition includes all of the Beverage-Air operations in Brookville, Pa., as well as the foodservice operations in Spartanburg, S.C. Under Ali's ownership, the Beverage-Air foodservice operations will be called Beverage-Air Corporation (Beverage-Air).
With global sales in excess of $2 billion, 7,200 employees and 65 companies located in 12 different countries, the Ali Group is a private company headquartered in Milan, Italy, that specializes in the design, manufacturing and distribution of commercial foodservice equipment. Ali has been active in the North American foodservice equipment market for 29 years with the following brands: Adamatic, Aladdin Temp-Rite, Amana, Belshaw, Bi-Line Systems, Burlodge, Carpigiani, Champion Industries, CMA Dishmachines, HC Duke-Electrofreeze, Eloma, Moffat, Moyer Diebel and Victory.
Tyson launches Ideas @ the Heart of Value series
In light of soaring food costs and lower consumer spending, Tyson Food Service, Springdale, Ark., has created the Ideas @ the Heart of Value program to equip operators with the tools to weather the economic storm.
The Ideas @ the Heart of Value program is a six-volume, Web-based series of newsletters and microsites. Each volume will address a value proposition and offer menuing ideas and downloadable merchandising materials to support the users' promotion of the value items on their menus.
Tyson has developed six value platforms that can help operators retain customers, show good value, and demonstrate that you understand your customers' challenges, too. The first volume, themed The Buck Stops Here, focuses on the value menu and features a collection of value menuing ideas, such as the "Chicken Parm Breadsticker," or the "Hash-Brown Sausurrito," along with merchandising support.The goal is to help bring customers in with high-value, low-priced menu selections, knowing that some will come more often and some will opt for higher-priced menu items once they get there.
Luxury Meets Value is the second platform in the series and features a collection of menuing ideas and companion merchandising materials designed to help create more luxurious menu appeal with minimal or no impact on margins or prices. To explore Tyson's Ideas @ the Heart of Value, visit www.buckstopshere.net.
Spezie leads guests down "Italian Spice Route"
Paying tribute to the culinary influence of the ancient spice trade route, also known as the Silk Road, executive chef/partner Cesare Lanfranconi of Spezie in Washington, D.C., has created a three-course "Italian Spice Route" menu, part of a citywide Silk Road celebration this summer.
The menu is a passport to the regional flavors of Rome, Venice and Sicily, which were stops along the historic Silk Road. Each course features the herbs, spices and cooking techniques traditionally used in each of the three regions.
Rome-inspired appetizers include deep-fried stuffed zucchini blossoms with spiced ricotta and marjoram. Guests will move on to Venezia for the main course, with choices such as spiced, crusted and seared scallops with soft polenta and squid ink sauce, or house-made bucatini with spicy duck ragů. The menu ends in Sicilia, with desserts like cannoli with pistachios, rose flower water and saffron, or watermelon shaved Italian ice with almond milk whipped cream.
APW Wyott honored with STAR Award
APW Wyott, Dallas, was awarded the STAR Award for the seventh consecutive time for the 2007 calendar year. The STAR award is presented by YUM! Brands Inc. to the supplier who exceeds in service, innovation and commitment for YUM! Brands.
"This is our seventh year receiving this award, and I never take it for granted. I work really hard at providing solutions for the YUM! Brand's problems and situations. APW Wyott continues to find specific solutions for YUM! Brands' particular needs and future plans," said Jim Hoverman, vice president of national accounts (YUM! Brands). For more information, visit www.apwwyott.com.
Jamie Strobino promoted at Uno
Uno Restaurant Holdings Corp., Boston, announced recently that senior vice president of purchasing Jamie Strobino will take direct responsibility for the Uno design and construction department, ensuring that every Uno location meets the highest standards of aesthetics and quality. He will work closely with James M. Carey, Jr., vice president of design and construction, to support all of Uno's objectives. Strobino will be responsible for the interface between purchasing and construction.
"Jamie has been a true asset to Uno since he joined the company last fall," said Frank W. Guidara, chief executive officer. "He has been responsible for significant cost savings in purchasing and has been key to the development of Uno, Due, Go, which is a new fast-casual concept for the brand."
Prior to joining Uno, Strobino was chief operating officer at both the Border Cafe and Not Your Average Joe's. Before that, he spent a decade working on the Hard Rock Cafe brand, where his tenure culminated as vice president of international operations.
In addition to Strobino's appointment, Chicago Uno Grill was recently ranked number four in Parents magazine's top 10 best family restaurants. The list took into consideration the "fun factor" at restaurants, as well as health issues, such as accommodations for kids with food allergies.
PanSaver celebrates 10th anniversary
The PanSaver 400°F Ovenable Pan Liner from M&Q Packaging Corp., Schuylkill Haven, Pa., is currently celebrating 10 years in the foodservice industry. PanSaver was originally introduced at the NRA Show in Chicago in 1998. "The remarkable thing about PanSaver is that this invention started an entirely new segment in the disposable nonfoods category, not something that happens every day," says David Carlin, president and CEO of M&Q Plastic Products. Today, PanSaver is sold in more than 30 countries and is available in two dozen standard sizes, as well as custom sizes. For more information, visit www.pansaver.com, or call (877) 726-7287.
Master-Bilt expands business in Canada
Master-Bilt, a manufacturer of commercial refrigeration systems based in New Albany, Miss., recently announced the appointment of five additional manufacturer representative groups throughout Canada. Master-Bilt further supports Canadian customers with the addition of a fully stocked warehouse in Missassauga, Ontario.
Since 2003, Master-Bilt has built a strong presence in Canada with its current manufacturer representatives: Trillium Sales & Marketing, based in Ancaster, Ontario and Bill Smith Marketing Ltd., based in Calgary, Alberta. With the addition of five new rep groups, Canada is now divided into seven regions. Both Trillium Sales & Marketing and Bill Smith Marketing Ltd. will oversee the operations of the new representative groups.
The territory is organized as follows: Trillium Sales & Marketing: Eastern Canada (including Ontario); STL Marketing: Quebec; Copperfield Agencies: New Brunswick, Prince Edward Island, Nova Scotia and Newfoundland; Bill Smith Marketing: Western Canada; BASK Enterprises: British Columbia; Brent Wells Sales: Alberta; Simpson Wilson: Saskatchewan and Manitoba. For more information on Master-Bilt, visit www.master-bilt.com.
Figaro’s acquires Pizza Schmizza
Figaro’s Italian Pizza, Salem, Ore., recently completed the acquisition of 31-unit Pizza Schmizza, Hillsboro, Ore. Pizza Schmizza specializes in by-the-slice, thin crust pizza. Figaro’s offers baked and take-and-bake pizzas in its 100 nationwide locations.
“We believe in great brands and are confident that, along with their fabulous products, inventive store designs and terrific customer service, Figaro’s Pizza and Pizza Schmizza will be two of the top-performing restaurants in the industry,” said Figaro’s chairman and CEO Ron Berger.
Pizza Schmizza first began contemplating a new owner several months ago when one of its shareholders and CEO, Doug Wetter, fell ill and could no longer fulfill day-to-day company obligations. Vice president Rick Glenn suggested contacting Figaro’s Pizza, a company where he once worked. After meeting with Berger and hearing his plans for the future, Schmizza founder and president, Andre Jehan and Glenn felt the direction that Figaro’s was headed mirrored Schmizza’s, and decided to move forward with the sale. For more information about Figaro’s Italian pizza, visit www.figaros.com.
