Marc Ready owns the five-unit PieWorks Pizza via Design, headquartered in Shreveport, Louisiana. The corporate has not too long ago stepped up franchising efforts after streamlining its operations and expects to open two new shops subsequent 12 months.
PT: Your identify by myself implies your pizzas serve as as a murals. How is that carried thru to the product?
MA: We’re forte pizza, and we’ve greater than 60 other toppings. We used a company chef for a number of years within the ‘90s to create numerous other style profiles, operating now not most effective presentation but in addition textures, colours and style. We see “works” as two various things: art work and (the) works of overwhelming selection.
PT: You be offering extraordinary toppings reminiscent of alligator, crawfish and gulp scorching canines. We need to ask: how neatly do those promote?
MA: It will depend on the place we’re. In North Carolina, we may promote 220 kilos of alligator a 12 months or a year-and-a-half. In Louisiana, we may promote 20 kilos in two weeks. Crawfish, after all, is a large vendor in Louisiana. We promote numerous crawfish. Alligator isn’t truly as well-liked because it was and I’m now not truly positive why, however crawfish is continuously turning into an component of selection, particularly in Louisiana.
PT: The place maximum pizzerias may be offering one or two seafood pies, your menu boasts 5. Why such a lot of?
ME: Distinctiveness, to begin with. A large number of folks be offering seafood, and we’re a Louisiana-based thought it’s very top in meals tradition right here. We now have a protracted historical past of meals style and culinary sophistication. Seafood simply turns out to head with what we do and who we’re.
PT: Pieworks sits at No. 71 on Pizza These days’s Sizzling 100 Independents checklist. How have you ever used that for your advertising?
MA: We use it in our franchising efforts and after we open a brand new eating place. We now have a lot of other awards that we’ve received, and we adore to checklist them, particularly after we’re introducing ourselves to a brand new marketplace. 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 expansion?
MA: We’ve been round since 1990. Even supposing we’ve been providing franchises since 2002, we truly haven’t long gone after it like we’re planning to do within the subsequent 12 to 24 months. Basically, I had felt that we didn’t have a powerful sufficient base. We now have fi ve places now, and 3 of them are our new prototype. Simply now, I feel we’re getting a powerful sufficient base to beef up franchisees irrespective of the place they’re. We’ve needed to evolve our thought through the years phase within the converting occasions, and phase to turn out to be extra fresh. We take a look at providing franchises so that you could develop as our thought evolves.
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