Food and Drink - Spring 2014 - 25

Fox's Den Pizza

company profile
Fox's Den Pizza
www.foxspizza.com
Headquarters: Murrysville, Pa.
Specialty: Pizza restaurant franchise
Jeff Holsing, general manager:
"Most of the guys we have have
been with us a very long time. We
have very little turnover for our
drivers."

F

<<

olks who visited the original Fox's Den Pizzas 40
years ago will find many of
the same things today. The
family owned and operated
company still makes authentic Italian
pizzas using hand-tossed dough topped
with a proprietary and award-winning
pizza sauce. Among its ingredients, the
company still boasts San Marzano-style
grown tomatoes, and a freshly grated
Italian Pecorino Romano cheese from
the rugged Apennine mountains of
Central Italy blended with a special
grade of Italian extra virgin olive oil.
When it comes to the menu, the same
standards set decades ago remains
today. In fact, the only major thing about
the company that has changed is its size.
Fox's Den Pizza has 300 franchises
located across the country. When it
comes to its transportation, distribution
and logistics, the company uses a mix
of in-house personnel and third-party
partners to get ingredients to the right
locations at the right times. General
Manager Jeff Holsing says the company's growth has caused some shifts in
the corporate infrastructure
"We have grown in the number of
stores we serve," Holsing says. "When
I started here we had three trucks and
we have eight now. The number of
items we handled was around 100 and
now we have around 400 different
items. We're always growing our locations all throughout the United States."
Fox's Den Pizza directly manages the
transportation and logistics operations
for 140 of its 300 locations. The

Fox's Pizza Den is dedicated to making authentic Italian pizzas using hand-tossed dough, as well as a special
grade of Italian extra virgin olive oil.

Pennsylvania-based company handles
a 200-mile radius encompassing
Pennsylvania, Ohio, West Virginia,
Virginia and Maryland. With a 35,000square-foot warehouse, seven GMC
20-foot refrigerated trucks and a 24foot Freightliner, Fox's Den has invested in the space and equipment to keep
up with its growing franchises.
It also has a dedicated workforce.
Holsing started with the company in
1987 as a driver and worked his way up
to general manager. Many of the drivers have been with the company 15 to
20 years.
"Most of the guys we have have
been with us a very long time," Holsing
says. "We have very little turnover for
our drivers."

Equipped for the Job
Fox's Den Pizza focuses on retaining
drivers and instead replaces its trucks.

A contracted mechanic works on the
trucks at evening and on the weekends
but the company still turns over its
entire fleet every four years. The company hangs on to the two trucks that are
in the best condition from the previous
fleet. Having two quality spares on
hand minimizes downtime in case of
breakdowns in its main fleet.
In addition to minimizing downtime,
the company simultaneously focuses on
optimizing its routing system. With
each new store, Fox's Den Pizza plans
out the best route that requires the least
traveling distance and time, thereby
reducing fuel costs. Holsing says that
recent regulations have posed new
challenges to its routing system.
"The government has regulated the
number of hours that drivers can be on
the road," he says. "Because of the
downtime that's now needed, we had to
readjust the hours of the drivers and
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Table of Contents for the Digital Edition of Food and Drink - Spring 2014

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Food and Drink - Spring 2014 - Cover1
Food and Drink - Spring 2014 - Cover2
Food and Drink - Spring 2014 - 1
Food and Drink - Spring 2014 - 2
Food and Drink - Spring 2014 - Contents
Food and Drink - Spring 2014 - 4
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Food and Drink - Spring 2014 - Cover3
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