Food and Drink - Fall 2011 - (Page 40)

>r RESTAURANTS Bertucci’s Corp. Marking a Milestone After 30 years of serving authentic Italian food in a welcoming atmosphere, Bertucci’s plans to celebrate and continue growing. By Alan Dorich t Bertucci’s Italian Restaurants, guests can watch their meals being prepared in an open kitchen, where the brick oven is the focal point. “Bertucci’s is a fun, lively environment that lends itself to families and groups of friends,” says Jeff Tenner, vice president and executive chef. Based in Northborough, Mass., about 30 miles west of Boston, Bertucci’s has 95 locations that serve Italian cuisine, specializing in thincrust Brick Oven Pizza, hearty pasta dishes like Lasagna Rustica, and flavorful salads like its Grilled Chicken Chopped company profile salad with gorgonzola cheese. Founder Joe Crugnale started Bertucci’s in 1981 Bertucci’s Corp. www.bertuccis.com in Somerville, Mass. The company grew steadily Headquarters: Northborough, Mass. over the next three decades, establishing more than Employees: 4,000+ Specialty: Italian food 30 locations in Massachusetts and growing south Jeffrey Tenner, vice president through Rhode Island, Connecticut, New York, New and executive chef: “It’s an exciting time for Bertucci’s Corp. Jersey, Delaware, Pennsylvania, Maryland, Virginia as we look towards 2012 and and in downtown Washington, D.C. some exciting new directions.” Its most recent location opened this October in 40 food & drink • fall 2011 • www.fooddrink-magazine.com << Originally focused on pizza, the menu at Bertucci’s Italian Restaurants has expanded to include a full selection of pastas and main courses, many with a healthy focus. A Bensalem, Pa. Today, Bertucci’s is a private company owned by a Bostonbased private equity firm. The chef and leadership team endeavor to bring the same passion for the food and the business that inspired its founder. While the menu started off simply and focused on pizza, the offerings grew over time to include a full selection of pastas and main courses, many of them healthier items. “Our focus on the Mediterranean diet helps with this, by complimenting every meal with salads or vegetable side dishes,” he says. Tenner also highlights the restaurant’s Roasted Tuscan Vegetables, Baked Merluzzo, Salmon Florentine and Balsamic Chicken as examples of 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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