Food and Drink - Fall 2011 - (Page 114)

>p PRODUCERS Westshore Pizza Pizza in Paradise Bringing Philadelphia-style pizza to Florida – from the Panhandle to the Keys and beyond – is the goal of Westshore Pizza. By Russ Gager company profile Westshore Pizza www.westshorepizza.com Projected revenues: $20 million Headquarters: Tampa, Fla. Corporate employees: 35 Specialty: Brick-oven pizza Tyrell Reed, operations director: “It’s not fast food.” Westshore’s Philadelphia-style pizza is just one of the menu items the company’s locations offer. P hiladelphia-style pizza is similar to other East Coast varieties, like New York or New Haven – thin crust, fresh ingredients, nothing frozen – but with a Philadelphian twist. Acquired in September by Bella Petrella Holding, Westshore Pizza has been bringing that twist to Florida since it opened its first store in 1994 in Tampa and named the company after Florida’s West coast. “This place looks nothing like it did 15 years ago – even five years ago,” Operations Director Tyrell Reed insists about the company’s original location. “There are always changes being made around here – new lighting and equipment – we’ve added TVs and music to give the customer a better experience.” This innovation is what keeps Westshore Pizza as fresh for its customers and franchisees as its food. Offering a menu of dishes in addition to its freshly made, hand-tossed brick oven pizza, there is something for all tastes in the Westshore concept. The menu includes Philly steaks, grinders and calzones for delivery or sit-down service, along with hamburgers, hoagies, stromboli, appetizers, salads, submarine sandwiches, wings and dinners made fresh from scratch. “It’s not fast food – it’s a little different than what most pizzerias are offering in Florida,” Reed maintains. For one thing, Westshore offers what it claims is the largest pizza in the Tampa Bay area – 18 inches in diameter. “All the ingredients are top-quality ingredients,” Reed emphasizes. “We cut no corners in preparation – no frozen product, nothing that comes from a commissary – everything is fresh and prepared in that way.” This includes California tomatoes, hand-grated Wisconsin mozzarella, dough made fresh twice daily and the USDA-choice meats that highlight the sandwiches and cheese steaks. The Italian bread is baked in the company’s own bakery from an authentic Philadelphia recipe. 114 food & drink • fall 2011 • www.fooddrink-magazine.com << Three Weeks of Training Reed is involved with many aspects of the company but especially training. “We’re a small team – everyone is http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
Contents
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
CarbAmericas
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011

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