Food and Drink - Fall/Winter 2012 - (Page 148)

>r RESTAURANTS PizzaRev Game Changer California-based PizzaRev says that its restaurant model is ‘changing the paradigm’ of how pizza is served. By Alan Dorich 148 food & drink • fall/winter 2012 • << PizzaRev serves guests 1 1-inch “craft your own” pizzas and allows them to put an unlimited selection of toppings on each one, Partner and co-CEO Irv Zuckerman says. eople like to be given a wide range of choices with their meals. But the restaurants of PizzaRev exceed customers’ expectations by offering more than 30 different pizza toppings for one affordable all-in price, Partner and co-CEO Irv Zuckerman says. “The simple truth is that pizza is such an individual item,” he says. “We find that when people are given more variety in topping options, they get more creative with their choices. In fact, in many cases, they try toppings for the first time, and the results have been great.” Based in Los Angeles, PizzaRev operates two company profile restaurants that serve 11-inch “craft your own” pizzas and salads. Zuckerman cofounded the compaPizzaRev ny with Partner and co-CEO Rodney Eckerman, Headquarters: Los Angeles along with their sons, Jeffrey Zuckerman and Employees: 50 Nicholas Eckerman, in 2011. Specialty: Pizza and salads Irv Zuckerman, partner and Previously, Irv Zuckerman and Rodney co-CEO: “We are fast, but not Eckerman worked in the entertainment industry as fast-food.” CEOs at Clear Channel Music, the largest live con- P cert event producer in North America. Eventually, the entertainment division became Live Nation. By the time they crossed over into foods, both men had completed extensive research and development, which proved to be beneficial before opening PizzaRev’s first location in Northridge, Calif. Today, the company has a second location in Studio City, Calif., with a third restaurant in Woodland Hills, Calif., due to open in mid-November and plans to open more, Zuckerman says. At each location, he notes, PizzaRev serves Roman-style thin and crispy pizzas that are completed in the restaurants’ state-of-the-art, openflame stone bed ovens.

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
NYC Wine & Food Festival
Going Global
Beverage Focus
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012