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2009 February: 5 Questions – Pizza As we speak


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

 

 

 

 

PT: Your identify alone implies your pizzas perform as a murals. How is that carried by way of to the product?

MA: We’re specialty pizza, and now we have greater than 60 completely different toppings. We used a company chef for a number of years within the ‘90s to create lots of completely 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 provide uncommon toppings akin to alligator, crawfish and –– gulp –– scorching canine. We’ve got to ask: how properly do these promote?

 

MA: It is dependent upon 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 lots of crawfish. Alligator shouldn’t be actually as fashionable because it was once and I’m not likely certain why, however crawfish is steadily turning into an ingredient of alternative, particularly in Louisiana.

PT: The place most pizzerias may provide one or two seafood pies, your menu boasts 5. Why so many?

ME: Uniqueness, initially. Lots of people provide seafood, and we’re a Louisiana-based idea –– it’s very excessive in meals tradition right here. We’ve got 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 As we speak’s Sizzling 100 Independents checklist. 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. We’ve got numerous completely different awards that we’ve gained, and we wish to checklist them, particularly after we’re introducing ourselves to a brand new market. We use the Sizzling 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 powerful sufficient base. We’ve got fi ve places now, and three of them are our new prototype. Simply now, I feel we’re getting a powerful sufficient base to assist franchisees no matter the place they’re. We’ve needed to evolve our idea over time –– 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.

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