Food and Drink - Fall/Winter 2012 - (Page 160)

>r RESTAURANTS Aurelio’s Pizza Pizza Pleasing Setting up an Aurelio’s Pizza franchise is just the first step in engaging with the local community and growing the business. By Russ Gager 160 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Fresh ingredients produced under the control of President and CEO Joe Aurelio are key to the loyalty that sends customers out of their way to enjoy his pizza. are in cooking, ingredients and presentation set Aurelio’s Pizza apart from competitors, President and CEO Joe Aurelio says, but that’s just the start. Growing the business and keeping it going strong is just as important as serving a distinctive pizza. “We have a 53-year history with our business,” Aurelio emphasizes. “We give back to the community. They are our neighbors – it’s in our DNA. And because of this, we’re very well-received.” This includes sponsorship of teams, choirs, bands and local communicompany profile ty organizations. Often, Aurelio’s locations will hold events for community organizations at Aurelio's Pizza www.aureliospizza.com which 10 to 20 percent of the proceeds for that Projected 20 2 revenues:: $46 million 1 evening are donated to the organization. Headquarters: Homewood, Ill. Employees: 185 What inspires the loyalty in customers to drive Specialty: Pizza out of their way is the sauce, Aurelio maintains. Joe Aurelio, president and CEO: “Aurelio’s is not just another pizza “‘It’s the sauce’ is our slogan,” Aurelio points out. place – it’s a family destination where “No matter what the price, we do not skimp on people share their memories.” anything. If we have to raise prices, we will do C that, but we’ll never reduce quality or cut corners on our product.” Long-time customers say the pizza has not changed over the years, Aurelio maintains. Maybe this is because Aurelio’s pays attention to details. One example is the stainless steel rack that lifts cooked pizzas approximately 1/4-inch above the serving pan so the juices drip down and keep the crust crisp instead of allowing it to get soggy. Control the Ingredients Another way Aurelio’s keeps its pizza consistent is by controlling the ingredients. Pizza dough is made fresh daily at all locations following the http://www.fooddrink-magazine.com

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

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
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.
PizzaRev
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
Larkburger
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

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