Grand Apizza in Clinton, Connecticut is a family business but the state of Connecticut is, in a sense, trying to break up the family. Mike and Migdalia Nuzzo own the place and usually their 3 children, ages 13, 11, and 8 are here, too, helping out. Not tonight or for the foreseeable future because of an anonymous complaint to the state labor department that brought in an inspector who told Mike…

Mike Nuzzo, Grand Apizza: “That you had child labor here.”

Child Labor. His children.

Mike Nuzzo, Grand Apizza: “He told me that I couldn’t have my children here with my wife helping us out.”

Now understand. Its not like the kids are pulling pizza’s out of 600-degree ovens. The 13-year-old helps in the kitchen while the younger ones are out in front.

Continue reading . . .

Pizza Inn, Inc. hosted over 200 franchisees and supplier partners from four different countries last week at their annual convention held at the Gaylord Texan. It was an appropriate place for their Blazing New Trails theme!

“We look forward to this event because it brings our family of franchisees together to share their experiences, talk with their suppliers, learn new ways to build their business and it’s an opportunity for us to recognize franchisees and restaurants who have shown growth throughout the year,” said Charlie Morrison, CEO of Pizza Inn, Inc. “We have franchisees who have been with us for over 40 years and we consider them our family. When you add our supplier partners, who have provided us with quality service for so many years, it becomes an extraordinary meeting of the minds that makes us grow as a company.”

After all the meetings, discussion panels, and workshops, it was time to tip their hats to the supplier partners for excellent service and the franchisees, who lead the chain. Some of the awards included Restaurant of the Year, which applauds the crew, management team and franchisee for operational excellence. This award went to Pizza Inn of Conway, SC owned & operated by Scottish Food Systems franchisee.  ”We are thrilled and honored to receive this award. Our team works above and beyond to ensure our customers have a positive experience,” said Tom Broome, President of Scottish Food Systems.

The 2009 Supplier Partner of the Year award is given to the Pizza Inn supplier who provided outstanding support to the system. Pizza Inn was proud to award this to Roma Foods. “We value our relationship with Pizza Inn and strive to provide them with everything necessary to prepare a quality product. This award is greatly appreciated and we look forward to continuing this kind of service,” said Fred Dallas, President of Roma Foods Springfield, MO.

Lastly, the esteemed Legacy Award is only given in recognition and honor of a franchisee’s long standing contribution and commitment over many years to the advancement of Pizza Inn and its franchise family. This award was presented to Khushru Mistry of United Food Company. “We have put trust and confidence in the Pizza Inn brand and since the beginning of this relationship, there has been no looking back,” said Khushru Mistry, CEO of United Food Company in the Middle East. ”I feel very proud because I have spent most of my career with Pizza Inn, I have grown with Pizza Inn and it feels good.”

For more than 50 years, Pizza Inn has provided consumers with a variety of specialty and traditional handcrafted pizzas, pastas, salads and desserts in a dine-in buffet format with delivery and carryout. The company popularized a unique thin crackery crust that is made from scratch everyday and has since become the signature product offering. Over the years the menu has expanded, but the company’s commitment to the highest quality ingredients, the friendliest service and affordable pricing have remained unchanged.

Headquartered in The Colony, TX, Pizza Inn, Inc., is an international pizza chain featuring traditional and specialty pizzas, as well as freshly made pastas, sandwiches, and desserts. Founded in 1958, publicly traded Pizza Inn franchises approximately 310 restaurants and directly owns and operates three restaurants.

If you ask anyone — owner or customers — what the best thing about Dumm’s Pizza and Subs is, they’re likely to talk about the atmosphere.

Friendly, comfortable, “kind of like Cheers… it’s kind of like a home away from home,” said longtime customer Jim Thornburg. “It’s Riverdale [Park's] best-kept secret, if Riverdale has any secrets.”

Tucked away on the corner of Riverdale Road and Lafeyette Avenue, right next to the train tracks, the restaurant takes its name from the man who owned the property for several decades and ran a convenience store there, owner Georgia Sotiriou said.

Sotiriou’s father bought the property and offered the vacant portion to her and her husband, Mike Sotiriou, and they opened the restaurant in 1990; her brother now runs the convenience store, she said. Georgia Sotiriou had grown up in her father’s full-service restaurant. She has an accounting degree, and Mike has run a painting/contracting business in addition to working restaurant jobs, so they both had a good background with which to start their own business, she said.

Continue reading . . .

Domino’s is the latest big brand to incorporate Foursquare as a promotions tool. The Ann Arbor, MI-based company has launched an initiative in the U.K. where customers who use the geo-social application can earn free pizzas by accruing “check-ins” at store locations, according to a report yesterday in New Media Age.

“Check-ins” record how many times people use the mobile app to show they’ve arrived at a retail store, nightclub, restaurant, etc. When patrons check in more than anyone else and become “mayor” of a Domino’s location, they could get a free pizza. The quick-serve giant’s 553 U.K. and Ireland locations will reward a pizza to the current mayors once a week on a designated day.

In addition, every Foursquare user will get a complimentary side dish when spending more than 10 British pounds. Domino’s piloted the program in a group of stores before deciding to roll it out nationwide, according to the NMA article. The pizza brand’s U.K. digital agency, Vexed, reportedly orchestrated the deal.

Whether or not Domino’s plans to roll out similar Foursquare promotions in the U.S. remains to be seen.

Continue reading . . .

Pizza chain Papa John’s International is conducting a web-based contest encouraging consumers to create a new pizza for its menu. The effort began May 25.

The company is urging consumers to share recipes for the chance to make a new menu item in its “Papa’s Specialty Pizza Challenge.” It is promoting the contest through online ads and its Facebook page. The creative was developed in-house, but Facebook app developer Stuzo worked on the social networking application.

Papa John’s is also e-mailing its database, running banner ads, TV ads and ads on pizza boxes.

Papa John’s primary goal is to put the focus on its “Better ingredients, better pizza” brand positioning, said Melissa Richards-Person, senior director of advertising and promotions at Papa John’s.

“We wanted to do that in a way that was engaging and authentic, that would give consumers a reason to want to learn about our ingredients,” she said.

Continue reading . . .

Michael Nuzzo and his two older brothers learned from their father, Fred, the intracacies — and hard work — involved in making Italian pies at the New Haven pizzeria he started in 1955.

All three eventually started their own restaurants. Today, a third generation of Nuzzos, Michael’s three children — ages 13, 11 and 8 — for years have spent Friday nights and Saturdays learning the business at their father’s Grand Apizza restaurant in Clinton.

That is until two weeks ago, when a Connecticut Labor Department investigator — apparently acting on an anonymous tip — showed up May 12 at the pizzeria and ordered the Nuzzo kids to stop.

Michael and Migdalia Nuzzo are suing the agency in New Haven federal court, alleging the state’s broad application of its child labor laws violates their civil rights.

“My kids don’t work. They help out,” Michael Nuzzo said Wednesday from his restaurant. “I just want them to leave my family alone. It’s tradition. We were raised on good family values and family tradition.”

Continue reading . . .

More than 7,000 pizza lovers spanning all 50 states think they have what it takes to create Papa John’s next menu item – and win a portion of the sales dollars in return. But there’s only room for one new pizza on Papa John’s menu. Which recipe will come out on top?

Last month, Papa John’s International, Inc. (NASDAQ: PZZA) asked its loyal customers to share their ideas for the next great specialty pizza on Facebook as part of the company’s first ever “Papa’s Specialty Pizza Challenge.” Thousands of recipes later – and with three weeks still remaining in the contest – Papa John’s finds itself sifting through a number of top contenders.

Recipes have been inspired by far-away places. There’s “The Big Texan” from a customer in Cambellsburg, Ind., “The Kentuckian” from a Papa John’s fan in Las Vegas, Nev., “Mediterranean Medley” in Dayton, Ohio, plus hundreds of interpretations of what constitutes a “Hawaiian” pizza.

Pizzas have also been named in honor of loved ones, like “Dad’s Ham & Cheese” in Lexington, Ky., “Mom’s Not Cooking Tonight!” in Overland Park, Ks., and “Grammy’s Favorite” in Valparaiso, Ind.

And then there’s pure creativity, such as “The New PB&J” from Augusta, Ga., “Kabobbin’ Kick” in Cuddy, Pa., and “The TNT! (Thin ‘n’ Tangy!) from Escalon, Calif.

“Every day there’s a new recipe, story, or name that catches our eye as customers have come out in droves to share their favorite combinations of Papa John’s ‘Better Ingredients,’” said Papa John’s Chief Marketing Officer Andrew Varga. “The passion for our quality pizza and fresh ingredients is evident in every entry.”

Through June 14, participants can enter “Papa’s Specialty Pizza Challenge” at www.facebook.com/papajohns, where they will be asked to create and name their very own specialty pie on Papa John’s fresh, never frozen original dough with sauce, cheese and a combination of up to seven Papa John’s better ingredients, including:

• Fresh-Packed Tomato Sauce: Made from vine-ripened tomatoes, which go from the vine to the can in an average of six hours
• Cheese made from 100 percent mozzarella
• 100 percent Real Meats: Bacon, Beef, Ham, Grilled Chicken, Pepperoni, Sausage, Spicy Italian Sausage
• Fresh-Cut Vegetables: Onions, Green Peppers and Roma Tomatoes
• Other high-quality ingredients: Including baby portabella mushrooms from Greece and black olives grown in the rich soils of southern Spain

But Papa’s Specialty Pizza Challenge isn’t just about recipes. Participants must also share in 250 words or less what makes their pizza so special for a chance to win. Judges will take the pizza creation, the pizza name and the story into consideration when completing their score sheets.

All entries are being featured in a gallery on Papa John’s Facebook page, from which “Papa” John Schnatter himself and his team of experts will choose ten semi-finalists. Those ten recipes will then be tested and tasted by Schnatter, a secret celebrity judge and other judges at company headquarters in Louisville, Ky. Schnatter, who personally developed many of the specialty pizza combinations currently offered by Papa John’s, and the other judges will trim the choices to the three best recipes, which will be showcased temporarily on Papa John’s menu (August 2 – August 29), with the ultimate winner being the highest-selling pizza!

And because the stakes – a portion of sales dollars from the winner’s recipe – are so high Papa John’s is offering the top three finalists a marketing budget of $1,000 to help drive sales of their respective pizzas.

The grand prize winner will also receive free Papa John’s pizza for life as well as a chance to appear in a “Papa’s in the House” TV commercial. For more details on “Papa’s Specialty Pizza Challenge,” including official contest rules, visit www.facebook.com/papajohns.

Headquartered in Louisville, Kentucky, Papa John’s International, Inc. is the world’s third largest pizza company. For nine of the last 10 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John’s also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment and was named 2007 Pizza Today Chain of the Year.

When you think about pizza, it’s easy to imagine picking up the phone and waiting for the delivery guy to drop it off in a box.  But one Southern California caterer is cooking up tasty wood-oven pizzas the traditional Italian way, and the delivery isn’t in a box.  Pettola’s pizzas are cooked fresh right in your backyard.

When Chef Grant Matthews first started dreaming about owning his own business, he never imagined he’d be one of the only guys in town traveling with his wood-fired oven.  Originally from Canada, Chef Matthews was looking for a way to stay in the restaurant business without the traditional hours that can affect a marriage.  “When I first came here I was working the opposite hours of my wife Leanna, who worked days.  We literally would not see each other for a week, but now she and I work together at parties.  It’s great, I make them and she bakes them.”

In the summer of 2008, Matthews built a wood oven on his patio from scratch on top of an industrial cart using 800 lbs. of lava rock, sand, brick and cement.  The oven worked as a stationary unit, but the axle bent and the wheels sagged and it couldn’t move.  “I was disappointed that my idea was almost crushed along with the wheels of the cart – but I was determined to not give up” said Matthews.  He researched on the internet and found an oven on wheels from Portugal that would do the trick.  It was delivered and he was ready to pursue his dream.

Chef Matthews prides himself on using as many California ingredients as possible. “Right now the only ingredient I’m using which is not from California is the 00 flour from Italy.  I think it is nice to support my home state by focusing on local products”.

He dishes up incredibly tasty pizzas like the Pizza Leanna (named after his wife’s favorites of sun-dried tomatoes, mushrooms and artichoke hearts) and the Marga-Meata (a traditional Margherita pizza with the added benefit of pepperoni).  He offers these pre-designed specialty pizzas but is also open to his client’s ideas of the perfect pizza combination.  Pettola Pizza has three types of parties to fit everyone’s budgets.

“This is definitely a niche market I’ve tapped into.” says Matthews, “Clients who hire Pettola are looking for something different and unique for their entertaining”.

“It’s not just the flavor and aroma of our pizzas that make Pettola parties a hit”, Matthews said. “Pizzas from a wood-fired oven have a much more natural taste, and the smell of fruit woods is unbelievable.  But there is definitely an entertainment factor from witnessing the whole process, created and cooked right before your eyes.”

In business since 2008, Pettola Pizza specializes in artisanal hand-crafted pizzas cooked in a traditional wood-fired oven at your parties and events.  Pettola is currently one of the only mobile wood-fired pizza companies in Southern California.  The company, led by chef Grant Matthews, caters small events (or larger parties in conjunction with other vendors).  Every pizza is hand-crafted and cooked on-site using California’s best ingredients.

An Ohio-based pizza restaurant chain said Wednesday that it is planning a 170-outlet push into California, with multiple restaurants in the Sacramento area.

Marco’s Pizza, headquartered in Toledo, Ohio, currently has only two restaurants in the Golden State – in Ceres and Livermore – but it wants to add sites stretching from Simi Valley to Stockton to Eureka over the next few years.

Continue reading . . .

Neo Wood Fired Pizza has been serving up authentic, delicious Neopolitan-style pizza since 2005, but an ownership change earlier this year is aiming to take a good thing and make it even better.

“We’re changing everything – except the food,” said Steve Page, operating partner for Neo since February 2010. “One of the things we’ve always gotten good feedback on was the food – our authentic style pizza has always been well received. But we’re changing everything else.”

 By “everything else” Page is referring to the establishment’s connection with the community, as well as attention to better customer service – a complaint that has come up over the years because the sit-down, full-service restaurant was sometimes understaffed.

Page, who has no previous restaurant experience, said he is grateful to be taking over a business with such a great foundation.

Continue reading . . .

On May 17, the Charlotte Observer published a story about North Carolina-based pizza chain, Brixx and its firing of an employee who insulted a customer on her Facebook page while invoking the company name. Since then, the Associated Press and Huffington Post have recirculated the story, which has since gotten thousands of comments and tweets.
 
If it’s suffocation of free speech that has people buzzing, it’s for naught: In fact, the employee, Ashley Johnson, went against the corporate policy she signed when first hired, according to concept owner Jeff Van Dyke.
 
Van Dyke said the social media dictate is part of the regular policies and procedures of working with the chain. It states that employees shouldn’t give the impression that they represent Brixx as a company on their personal online outlets, nor say negative things concerning the chain in this realm.
 
“And in this particular instance, this server didn’t get as big a tip as she had hoped, even though they tipped her 17 percent,” he said. “And she posted some very negative stuff on Facebook and on a discussion page, and somehow that was sent back to a store, and it was a clear violation. She was let go.”

Continue reading . . .

The Windy City’s finest Italian and best Chicago pizza destination, La Gondola Italian Restaurant, continues to rack up recognition and share the spotlight with loyal foodies and fans. What some say is the best stop for Chicago-style pizza and homemade Italian food, Chicago-based La Gondola continues to attract reviews and recognition from Yelp, Facebook, Restaurant.com and ZAGAT.

La Gondola recently received its 19th straight ZAGAT rating and was named by the Survey’s Editors as one of Chicago’s Top Pizza experiences, adding to the eatery’s impressive list of awards and reviews.

 ”It’s a great honor to be recognized as one of Chicago’s best Italian restaurants, especially because Chicago is renowned for its award-winning authentic Italian food,” said Andrew McGuire, owner of La Gondola. We always thought we had the best pizza in Chicago and making ZAGAT’s Top Pizza List proves it!”

Known for their famous Chicago-style pizza, fresh Italian dishes and family-friendly service, La Gondola is taking its connection with fans and customers to the next level through their Facebook Fan Page.

In celebration of making ZAGAT’s Top Pizza List, La Gondola will be offering any pizza on the menu for $1 when you purchase any other regularly priced pie on Monday or Tuesday through June 1, 2010.

Chicago Italian restaurant La Gondola is located at 2914 North Ashland Avenue and serves food daily from 4 p.m. to 11 p.m., with lunch available on Saturday and Sunday starting at 11 a.m. Offering Chicago-style pizza and authentic Italian dishes, owners Christi and Andy McGuire oversee all daily operations to ensure their high standards are not compromised when making the specialty sauces, pastas and soups all from scratch seven days a week.

Pizza Today magazine today announced Domino’s Pizza, Inc. as its 2010 Chain of the Year award recipient. This marks the second time Domino’s received this accolade. Jeremy White, editor-in-chief of the monthly trade publication, says Domino’s was honored with the coveted award for what they have accomplished over the last year and for setting a new bar for the industry.

“Choosing Domino’s as our 2010 Chain of the Year was a no-brainer for us,” said White. “The company is in the midst of one of the most exciting transformations in foodservice history. It took ambition, diligence and a lot of moxie for Domino’s to throw its core product out the window and reinvent itself from the crust up. The move may have been bold, but it is paying big dividends as evidenced by the company’s insanely impressive first quarter results. No foodservice entity in the nation is being more aggressive or more productive than Domino’s Pizza.  Pizza Today is thrilled to be covering it up close in our forthcoming June issue.”

“It is a great honor to be recognized for our efforts and accomplishments of this past year. Our recent sales growth confirms that consumers overwhelmingly prefer our new pizza,” said Patrick Doyle, President and CEO, Domino’s Pizza. “I applaud the hard work of our exceptional people – franchisees, marketing and ad agency team, store managers and team members worldwide – who continue to help us achieve our vision of being the best pizza delivery company in the world.”

Celebrating 50 years in the business, Domino’s Pizza announced late last year a change to its core pizza recipe, reinvented to deliver more taste with a seasoned crust, robust sauce, more flavorful shredded cheese. Other highlights from the last year include:

• Record sales growth – 2010 first quarter same store sales gained 14.3%, ranking as one of the largest quarterly same-store sales jumps ever recorded by a major fast-food chain.
• Milestone store opening – opened 9,000th store in March.
• Raised record $2 million for the kids at St. Jude Children’s Research Hospital
• Reinvented core menu – added lots of great new permanent products to the lineup (Oven Baked Sandwiches, Bread Bowl Pasta, American Legends specialty pizzas, Chocolate Lava Crunch Cakes).
• Built an amazing platform for online ordering – averaging nearly 25 percent of sales, with some stores as high as 45 percent.
• Phenomenal International growth trajectory – 65 quarters of consecutive same store sales growth.
• Ranked No. 1 in the American Customer Satisfaction Index in 2009.

Domino’s Pizza will be on the cover of Pizza Today’s June issue and profiled extensively inside the magazine.

Founded in 1960, Domino’s Pizza is the recognized world leader in pizza delivery. Domino’s is listed on the NYSE under the symbol “DPZ.” Through its primarily locally-owned and operated franchised system, Domino’s operates a network of 9,036 franchised and Company-owned stores in the United States and over 60 international markets. The Domino’s Pizza® brand, named a Megabrand by Advertising Age magazine, had global retail sales of over $5.6 billion in 2009, comprised of nearly $3.1 billion domestically and over $2.5 billion internationally. Domino’s Pizza was named “Chain of the Year” two times by Pizza Today magazine, the leading publication of the pizza industry. During the first quarter of 2010, the Domino’s Pizza® brand had global retail sales of over $1.4 billion, comprised of nearly $823 million domestically and over $644 million internationally. In 2009, Domino’s ranked number one in customer satisfaction in a survey of consumers of the U.S. largest limited service restaurants, according to the annual American Customer Satisfaction Index (ACSI).  Domino’s has expanded its menu significantly since 2008 to include Oven Baked Sandwiches and BreadBowl Pasta™, and recently debuted its ‘Inspired New Pizza’ – a permanent change to its core hand-tossed product, reinvented from the crust up with new sauce, cheese and garlic seasoned crust.

A report released on May 6^th, 2010 by the President’s Cancer Panel urges consumers to select organic food grown without environmental chemicals like pesticides, antibiotics, growth hormones, and certain agricultural fertilizers, to offset their risk of suffering from cancer.

Consumer food choices prove to be a powerful tool in the fight against cancer, and organic eating does not have to be only at home. Pizza Fusion, the restaurant franchise ranked as the #1 Green and Organic Franchise, focuses its menu on organic food at a great value such as their $5 organic lunch special. The pizza franchise menu is over seventy-five percent organic and includes delicious gourmet pizzas, sandwiches, salads, desserts, beer and wine. In addition, the restaurant franchise offers vegan, vegetarian and gluten-free selections.

This report validates the pizza franchise mission of providing America’s favorite food in a way that is the most delicious and even healthier at the same time. And now with this study, the eco-friendly franchise organic menu is reported to reduce chances of cancer through the reduction of cancer-causing ingredients.

“We are working hard to make fresh, natural and organic food the lowest cost, best tasting and healthier option for families to choose,” said Vaughan Lazar, President and Founder of Pizza Fusion. Among others, Pizza Fusion was recognized by the New Times with their “Best Of” People’s Choice Award for Best Pizza.

The demand for organic food has been steadily increasing for the Pizza Fusion organic franchise and, with this report, is expected to increase at an even higher rate. In other words: Green = Green, in that doing good for people’s health and the planet also is good for business and the restaurant franchise as people are choosing to be part of the eco-friendly franchise.

Ashley Johnson had a good job making good money as a waitress at Brixx Pizza on Sixth Street in uptown Charlotte.

But that changed about a week ago, when a couple came in for lunch and stayed for three hours – forcing her to work an hour past her quitting time.

And they left her a tip she thought was pretty measly – $5.

Johnson did what most folks who need a good rant do nowadays. When she got home, she went on Facebook. “Thanks for eating at Brixx,” she wrote, “you cheap piece of —- camper.”

And like a growing number of workers, she found out the hard way that what you say on social networks can be used against you, particularly if you’re in a position of public trust or public service.

Continue reading . . .

John Dade was a retired engineer with a restaurant building. His son, Shawn, was a recent graduate with degrees in restaurant management and political science.

Now, they’re co-owners of Capitol Pizza Co., a pizza joint “where great taste is always in session.”

Perhaps legislators will take an extra helping of “The Pork-Barrel” pizza or, better yet, try “The Bi-Partisan” calzone when they come to Frankfort for the special session May 24.

“We decided to have a little fun with the menu,” said Shawn, who came up with the recipes and has managed the business since it opened seven weeks ago.

Their top sellers are the pizzas, and they also serve calzones, sandwiches, salads, pastas and wings.

Continue reading . . .

In a new advertising push beginning this week, CiCi’s Pizza will use national media to highlight its “Fresh, Hot Buffet Guarantee,” reminding guests they can request their favorite pizza if they don’t see it on the buffet. A CiCi’s team member will gladly make it and bring it directly to the guest’s table. The campaign focuses on CiCi’s commitment to serve piping hot pizza, crisp salads, tender pasta and oven-baked desserts.

“For 25 years, we’ve promised guests a fresh, hot pizza buffet, but this is the first time we’ve put a national ad behind it,” said Kyle Smith, Vice President of Brand Excellence, CiCi’s Pizza. “There are no freezers in a CiCi’s kitchen. Our restaurants get regular shipments of fresh produce, cheese and toppings, and we make our dough and sauce by hand throughout the day.”

The campaign is the result of a 2009 consumer study that indicated CiCi’s had an opportunity to communicate its dedication to freshness and quality ingredients.

“We discovered that many of our guests were unaware that if they didn’t see their favorite pizza hot and fresh on the buffet, they could ask a manager and have it promptly made,” Smith said. “We know choice is an incredibly valuable contributor to the CiCi’s experience.”

CiCi’s guests can choose from a selection of up to 20 flavorful pizzas, plus pasta, salad and desserts, all for just $5 and change.

CiCi’s first restaurant opened in Plano, Texas in 1985. The family-oriented restaurant is known for its popular pizza, pasta and salad buffet featuring up to 20 varieties of pizza and fresh ingredients for $5 and change. Today, the expanding company has more than 650 restaurants in 33 states. CiCi’s commitment to value was recently recognized in USA Today, Restaurants & Institutions and Nation’s Restaurant News, which ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past three years. Entrepreneur magazine ranked CiCi’s Pizza first in the Italian restaurant industry category in 2009 and 2007. Also a franchise veteran, CiCi’s was named to a list of the top 25 performing brands in the Wall Street Journal’s guide for entrepreneurs and a top 200 franchise concepts by Franchise Today.

For many Central Floridians, good comfort food is a fringe benefit of life here in theme park land. But for those who live with food allergies, even simple comfort foods are off the table. For example, celiac disease, an intolerance to gluten found in wheat, oats, barley and rye, can spell serious trouble for pizza and pasta lovers. Gluten-free pasta is easier to find on menus these days, but pizza dough has long posed a gluten dilemma because of the basic food chemistry involved.

“When you add water to wheat flour and stir, two proteins in the flour, glutenin and gliadin, grab each other and water,” says Shirley Corriher, my favorite food chemist and author of the cookbooks CookWise and BakeWise. “As you continue to stir, more and more of these proteins connect and cross-connect forming sheets of gluten. Their remarkable elastic sheets trap and hold air and the gases made by the yeast and enable yeast bread to rise,” all culinary requirements to create the tiny puffs in wonderful golden, aromatic pizza crusts.

We are nearing the end of National Food Allergy Awareness Week, a perfect time to applaud local eateries that are making it simpler and safer for more consumers living with allergies and celiac disease to enjoy something as simple as pizza.

Continue reading . . .

California Pizza Kitchen, Inc. (CPK) (NASDAQ: CPKI), a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, today announced the opening of its first travel plaza location. The new quick-service restaurant, opened by CPK franchise partner HMSHost, is located in the newly redeveloped King of Prussia Service Plaza in Philadelphia.

“We have a great partnership with HMSHost and have enjoyed working with them to successfully bring CPK restaurants to numerous airports across the country,” said Rick Rosenfield and Larry Flax, co-founders and co-CEOs of California Pizza Kitchen. “We look forward to further expanding the CPK brand into this new arena of travel plazas as an additional avenue to provide our great food to guests in a convenient way.”

Located on the Pennsylvania Turnpike (I-276) Westbound between the Norristown and Valley Forge Interchanges in Upper Merion Township, the new 1,000 square-foot CPK restaurant will neighbor the Pennsylvania Welcome Center which provides information about Pennsylvania’s cultural, historical, private and scenic attractions as well as the latest road and weather conditions.

Travelers will be able to order from a specialized selection of CPK’s most popular pizzas, pastas, soups, salads and Panini sandwiches including the Original BBQ Chicken Pizza and Chicken Tequila Fettuccine. For guests needing to quickly resume their travel, the new CPK will have a variety of salads and sandwiches available in a convenient Grab ‘n’ Go case. Hours of operation will be from 10:00 a.m. to 10:00 p.m. daily.

California Pizza Kitchen, Inc., founded in 1985, is a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, including the original BBQ Chicken Pizza, and a broad selection of distinctive pastas, salads, appetizers, soups, sandwiches and desserts. Of the chain’s 254 restaurants, 204 are company-owned and 50 operate under franchise or license agreements. CPK premium pizzas are also available to sports and entertainment fans at three Southern California venues including Dodger Stadium, Angel Stadium of Anaheim and STAPLES Center. Also included in the Company’s portfolio of concepts is LA Food Show Grill & Bar, which has locations in Manhattan Beach and Beverly Hills, California. The Company also has a licensing arrangement with Nestle S.A. to manufacture and distribute a line of California Pizza Kitchen premium frozen products.

William M. Mitchell has left his position as president of global operations for Papa John’s International Inc.

Mitchell was promoted to the position with Louisville-based Papa John’s (NASDAQ: PZZA) in November 2009.

According to a filing with the U.S. Securities and Exchange Commission, David Flanery, Papa John’s senior vice president and CFO, will lead the company’s global operations while a permanent replacement for Mitchell is found. Flanery previously led Papa John’s international division.

Prior to serving as president of global operations, Mitchell spent about six months as president of the company’s U.S. operations, replacing William Van Epps, who left after about two years in the position, which was created for him.

Continue reading . . .