Pizza has thrown a flying wedge at the worst recession since the Great Depression.

The recipe for surviving — even thriving — in the current economy may be less tax cut extension and more bubbling cheese, savory tomato sauce and chewy crust.

This year, the 65,000 pizza parlors in the U.S. are doing a booming business, with Americans ordering 5.5 billion pies every day. The slice is remarkably resistant to the recession.

“It’s such a cheap meal – a large pizza for a family of four is an easy indulgence,” said comfort food expert Brian Wansink, professor of marketing at Cornell University and author of “Mindless Eating: Why We Eat More than We Think.”

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Papa John’s International, Inc. (NASDAQ: PZZA) today announced the promotion of Tony Thompson to Executive Vice President, responsible for overseeing Papa John’s North American operations. Thompson will also continue in his role as President, Global PJ Food Service and Research & Development, responsible for leading Quality Control Center Operations, Strategic Supply Chain Management, Research & Development/Quality Assurance and the company’s Preferred Marketing Solutions printing and promotions subsidiary. He will report to Papa John’s co-Chief Executive Officers, John Schnatter and Jude Thompson (no relation to Tony Thompson).

“Tony has done an outstanding job driving efficiencies and improvements throughout our global distribution, quality assurance and supply chain functions,” said Jude Thompson, Papa John’s President and co-Chief Executive Officer. “Supported by talented and experienced operators in Steve Ritchie and Tim North, we look forward to Tony expanding his leadership to our North American operations teams.”

Steve Ritchie has been promoted to Senior Vice President, Operations, responsible for leading Papa John’s domestic company-owned restaurant operations. Ritchie has served in various capacities of increasing responsibility since joining the Papa John’s system in 1996, including Vice President, Global Operations Support & Training since July 2010, responsible for overseeing all aspects of the company’s global operations support and training functions. Since 2006, Ritchie has served as Operating Partner for 19-store franchise, Capital Pizza, in the company’s Midwest Division.

Tim North, Senior Vice President, North American Operations, will lead the brand’s growing North American franchise operations, including the continental U.S., Alaska, Hawaii and Canada. Prior to his appointment as Senior Vice President in 2009, from 2005 to 2009 North served as Papa John’s Division Vice President for the Northeast, overseeing operations for 100 company-owned and nearly 400 franchised units. Both Ritchie and North will report to Tony Thompson.

Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third largest pizza company. For 10 of the past 11 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. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.

Pizza Inn (Nasdaq:PZZI) is welcoming the holidays and capping off an aggressive year of growth as the company opened its newest location at 310 E. Round Grove Road in Lewisville, Texas this week.

The restaurant is the latest of five corporate-owned stores following a design that has led to a wave of reinvestment in the brand with franchisees as well.

“We’re excited to show our guests in Lewisville a great restaurant with top notch service and a delicious menu in fresh new surroundings,” said Charlie Morrison, President and CEO of Pizza Inn. “This is the Pizza Inn of the future.”

The 4,500 square foot space features a full-service menu, a pizza buffet, a salad bar and delivery and carry-out options. Complete with flat-screen televisions, a party room and game room, the restaurant can seat more than 180 guests and is infused with a nod to Lewisville and nearby Coppell residents on the décor that lines the walls.

“We’re a hometown concept centered on family fun and great food, and Lewisville is the perfect place to connect with customers,” Morrison said. 

The restaurant will be managed by Ray Martin, a veteran of the industry with more than 20 years of experience.

In an effort to further increase national and regional growth of similar stores, Pizza Inn is seeking single- and multi-unit franchisees to help grow the company’s network of restaurants in the region. As an incentive to potential franchisees, Pizza Inn is offering a program in which new franchisees pay no royalties the first year, 2 percent the second year and 4 percent beginning the third year.

For more information on franchise opportunities with Pizza Inn, please visit www.pizzainn.com or contact Dino Chavez, Director of Franchise Development at (800) 284-3466.

Natural and eco-friendly pizza restaurant franchise and 2010 Hot Concept Winner, Pizza Fusion will be opening two locations in the Tampa, Florida area in January 2011. Pizza Fusion has become one of pizza-lovers’ favorite pizzerias not only because of its award-winning taste, but because they only use the freshest, healthier and all-natural, hormone, pesticide and chemical-free ingredients.

Voted “Best Pizza” numerous times, Pizza Fusion’s well-rounded menu offers something for everyone at a great value. Menu items range from traditional pizzas and sandwiches to its extensive offering of handcrafted, specialty pizzas, like Four Cheese & Sundried Tomato, Sausage & Tri-Colored Peppers or the popular Founder’s Pie. Pizza Fusion’s award-winning, organic salads offer a tasty meal for a quick lunch or healthy dinner. Beyond its organic offerings, Pizza Fusion also offers a number of menu items for selective eaters, including vegan, vegetarian, lactose-free, and gluten-free pizza and other options.

The two new Pizza Fusion restaurant owners, Ralph Santell and David Burton, plan to open their respective locations in January 2011. Ralph Santell will be opening his new location in Westchase at 9556 West Linebaugh and Dave Burton will be opening doors on his restaurant on 777 North Ashley Drive.

Pizza Fusion CEO Mark Begelman commented, “I am honored to have two such outstanding businessmen and entrepreneurs as Ralph Santell and David Burton join the Pizza Fusion family. With their combination of experience, talent and passion, their restaurants will not only be great pillars in the Tampa community, but also outstanding leaders within our own dynamic organization.”

Dave Burton notes that, “I was drawn to Pizza Fusion mainly because of its focus on fresh and natural foods as well as it being a restaurant leader in environmentally sustainable practices. I’ve always tried to align myself with organizations built around integrity and am delighted to work with a company that prides itself on social responsibility.”

And Ralph Santell says, “Having a Pizza Fusion franchise will allow us to impact more people’s lives in a positive manner in many ways. Being good stewards of the environment while providing healthy and delicious food options for our community will give all of our team members a sense of satisfaction as well as a feeling of accomplishment. Come visit us and see what we are all about!”

Pizza Fusion, whose motto is ‘Saving the Earth, One Pizza at a Time,’ practices a socially-conscious approach to its entire existence, including the restaurants’ build-out, service and overall operations. These steps ensure that each pizza franchise is not only good for the community and environment, but it is also saving on costs such as electricity and water. Through building all of its restaurants to LEED standards and offsetting 100% of its power consumption at all of its restaurants, among many other green initiatives, Pizza Fusion is pioneering the sustainable restaurant movement.

In the United States, restaurants are the top electricity consumer among retail businesses, accounting for 33% of the total consumption. Each restaurant produces an average of 50,000 pounds of waste per year. Pizza Fusion’s restaurants reduce water waste by 40 percent and electricity consumption by 20 percent annually. The chain’s LEED certified restaurants feature a number of unique, eco-efficient products, techniques and designs. Pizza Fusion restaurants’ eco-elements include countertops made of reused glass bottles from other Pizza Fusions and manufactured using a cradle-to-cradle approach, bamboo flooring, 30% recaptured industrial concrete, non-VOC paints, energy start certified appliances, insulation made from recycled blue jeans, ceiling baffles made from recycled composite board, low-voltage, low-heat lighting, furniture made from reclaimed wood, and much more – all the way down to the 100 percent post-consumer toilet paper in their bathrooms.

Pizza Fusion is considering Area Developer and Franchise candidates to open several locations. For more information on Pizza Fusion franchise and area development opportunities, visit: http://www.mypizzafusionfranchise.com.

“Best Concept” Winner of 2010 by the Nation’s Restaurant News, Pizza Fusion was founded in the best interest of the individual and the environment and is the number-one green franchise in North America. Based out of Fort Lauderdale, FL, the all-natural pizza restaurant chain offers fresh, natural, and healthier foods in all its eco-friendly, LEED certified locations worldwide. The pizza franchise’s mission is to uphold the highest level of integrity in all they do, from the quality and origin of their food to their care for the health of their customers and the environment. Pizza Fusion, “Saving the Earth, One Pizza at a Time.” (www.pizzafusion.com).

CiCi’s Pizza, home of the $4.99 endless pizza, pasta, salad and dessert buffet, announces today the addition of Deb Chappell as Director of Real Estate Services and Support.

A 25-year veteran, Chappell led expansion efforts for big names like Chili’s Grill & Bar, Romano’s Macaroni Grill and BJ’s Restaurants. At CiCi’s Pizza, Chappell is tasked with building on CiCi’s diversity in franchising and continued growth. The Texas-based company plans to add 500 units in the next eight to 10 years and is actively recruiting franchise partners.

Chappell brings decades of experience in helping brands expand through market development and analysis and real-estate development. She’ll begin outreach to potential multi-unit franchisees and developers immediately. Chappell has also worked extensively in non-traditional development and will be a key resource as CiCi’s expands in non-traditional locations, like airports, college campuses and military bases.

“CiCi’s has an attractive concept that consistently caters to its guests. It’s a household name that thrives in all types of locations,” Chappell said. “My job is to use thorough analysis to ensure locations are ideally positioned for strong success.”

Before joining the CiCi’s team, Chappell led expansion efforts in the Eastern, Midwestern and Central regions as Director of Real Estate for BJ’s Restaurants, where she developed and directed strategic and five-year growth plans for all concepts. While at Brinker International, Chappell led a team to oversee all aspects of the real estate development process, including strategic market analysis, site procurement and provided guidance on contract negotiations, leases and more. Immediately before coming on board with CiCi’s, Chappell owned the consulting firm DC Interests.

“Deb’s experience and the relationships she’s forged with multi-unit franchisees and developers across the country are powerful assets to the CiCi’s brand,” said CiCi’s Pizza CEO Mike Shumsky. “She is key to executing our strategic growth plan.”

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 ninth restaurant in Mexico. Opened by CPK franchise partner Grupo Calpik, S.A.P.I. de C.V., the new full-service restaurant is located in the Jardines del Pedregal neighborhood of Mexico City.

The 6,400 square-foot CPK seats approximately 210 people and is located on the second floor of the Terraza Pedregal business center.

Tastefully decorated with warm colors and rich textures, the restaurant will open Monday through Thursday from 1:00 p.m. to 11:00 p.m., Friday through Sunday from 12:00 p.m. to 12:00 a.m. Guests can dine inside, on the large outdoor patio or place a take-out order.

The menu will feature all of the popular CPK favorites including everything from the Original BBQ Chicken Pizza and Waldorf Chicken Salad to the Kung Pao Spaghetti and Avocado Egg Rolls.

The new restaurant will also feature an extensive beverage menu from its full bar, including the CPK Ultimate Margarita and other signature favorites such as the Original Recipe Mojitos.

Additional CPK restaurants are located in Guadalajara, Cancun and the following suburbs of Mexico City: Lomas Verdes, Bosques de Las Lomas, Polanco District, Santa Fe, Coyoacán and Satelite.

As fantasy football teams across the country load up for a playoff push, owners in five elite leagues will square off to determine which league reigns supreme. Papa John’s, the Official Pizza Sponsor of the NFL, today announced the selection of five finalists for its “Fantasy to Reality” contest, a competition to find the fantasy football league that’s “better than the rest,” with the winner claiming ultimate bragging rights and a trip to the 2011 NFL Draft in New York City.

Consumers can review the finalists and cast their votes now through Dec. 12 at Papa John’s Facebook page. America’s vote will be included in selection of the winner, who also will be judged by an expert panel led by six-time All-Pro tight end Antonio Gates and ESPN Senior Fantasy Analyst Matthew Berry. The winner will be announced the week of Dec. 13 as many fantasy football playoffs kick off.

“In fantasy football, just like in the National Football League, you have to bring your ‘A’ game every season, every week, every game,” Gates said. “These five finalists have done just that, competing and managing their leagues to perfection and providing the ultimate fantasy experience – from draft day blowouts, entertaining smack talk, strategic roster moves and great competition. But only one of these leagues can take home the title of the fantasy league that’s ‘better than the rest’.”

The five finalists are:

• Excessive Celebration – Brent Johnson leads this 12-team, Atlanta-based league with an iron fist, even drafting up a Constitution with league rules and bylaws. This well-oiled machine of a league holds league votes to approve incoming owners and awards virtual trophies each week for some added motivation.
• The Dude Abides – This long-standing league, spearheaded by Hunt Meacham of Charlotte, N.C., consists of best friends dating back to elementary school, all coming back every year for a shot at the title. But these friendships make way for fierce rivalries as each owner strives for a chance to wear the coveted league championship belt.
• Southern Illinois Fantasy Football – Not content with standard 10- or 12-team leagues, this league consists of 32 teams split in four divisions. League Commissioner Donald Basta from Carterville, Ill., and his league managers are so dedicated to their league that they hold an annual owners meeting each April to discuss all potential rule changes to improve the league.
• The Coaches Poll – Peter LaBauve from Columbus, Ohio takes his league so seriously that he created a website featuring league updates, manger profiles, photos and The Coaches Poll record books. The dedication is all worth it for a chance to win the 3-foot-tall Trueman Trophy.
• The AFFL – Each year, 12 team owners battle it out for the coveted AFFL Championship Ring, which bears the league’s creed: “Survival of the Luckiest.” League Commissioner Raffi Lalazarian of Los Angeles manages the league’s website, which features customized team pages and weekly articles and podcast interviews with team owners.

“The quality of the responses in our search for the fantasy football league that’s better than the rest is a true testament to the passion and dedication that exists for fantasy football,” said Andrew Varga, Papa John’s chief marketing officer. “And we knew that in order to choose between these five deserving leagues, we needed to get input from America, as well as some fantasy football experts. Who better to help determine the fantasy league that’s ‘better than the rest’ than the best tight end in fantasy and reality, Antonio Gates, and ESPN’s Matthew Berry, the expert fantasy owners turn to for advice on how to bring home the championship for their fantasy team?”

“Between the hundreds of leagues I’ve played in over the past 25 years as well as the millions of leagues I have seen in my 10 years writing for ESPN.com, I definitely know firsthand the creativity, hard work, friendship and banter it takes to make a league great,” said Berry, a charter member of the Fantasy Sports Writers Association (FSWA) Hall of Fame. “I’m looking forward to helping choose the league that’s better than the rest and stealing some of their ideas for leagues of my own.”

Known for “Better Ingredients, Better Pizza,” Papa John’s is in the first year of a multi-year sponsorship with the NFL and Papa John’s is also the Official Pizza of the Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Dallas Cowboys, Houston Texans, Indianapolis Colts, Miami Dolphins, New York Giants, New York Jets, Philadelphia Eagles, Seattle Seahawks, St. Louis Rams, Tennessee Titans and Washington Redskins.

Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third largest pizza company. For 10 of the past 11 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. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.

© 2010 NFL Properties LLC. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are trademarks of the National Football League.

No purchase necessary.  For Official Rules, go to www.papajohns.com.

California Pizza Kitchen, Inc. (CPK) (NASDAQ:CPKI), home to the Original BBQ Chicken Pizza and other innovative hearth-baked pizzas, made-to-order pastas, creative salads, appetizers, soups, sandwiches and desserts, today announced the opening of the first company-owned and operated restaurant in Shanghai, China. The Company has opened its first international office that will assist CPK franchise partners in addition to supporting the company growth in China. Both initiatives are part of a long-term expansion strategy to broaden the Company’s presence in Asia.

The new California Pizza Kitchen is located in the Sinan Mansions’ commercial area of the LuWan District. Situated in the heart of Shanghai’s former French Concession, the LuWan District is the city’s latest entertainment and lifestyle hub. The new restaurant overlooks the lush greenery of Fuxing Park, the former French Park, and is two blocks from the retail, residential and entertainment hubs of Huaihai Road and Xintiandi.

“California Pizza Kitchen has been well received internationally, and we see a great opportunity to further expand the brand in one of the most robust economies in the world,” said Rick Rosenfield, co-founder and co-CEO of California Pizza Kitchen. “The presence of Company-owned restaurants and an international office will allow us to provide better support for our franchise partners in India, Malaysia, Dubai, and the rest of the Asia-Pacific region.”

Sophistically decorated with a new modernistic design for the China market, the restaurant will open daily from 11:00 a.m. to 11:00 p.m. The open-exhibition kitchen allows guests to watch many of California Pizza Kitchen’s popular innovations prepared in addition to several new dishes created to suit local tastes such as Red Curry Duck Pizza and Spicy Voodoo Vodka Fettuccine.

“We have always been known for our globally-inspired menu items,” said Larry Flax, co-founder and co-CEO of California Pizza Kitchen. “We are very excited about the new items we have created for the Shanghai menu and we look forward to introducing some of these items on our U.S. menu in the future.”