Food and Drink - Spring 2014 - 28

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RESTAURANTS

Dion's Pizza

Slice of Success
Dion's Pizza provides great food and a place for people to relax and connect
with family and friends. By Alan Dorich
company profile
Dion's Pizza
www.dions.com
201 sales: $54.5 million
3
Headquarters: Albuquerque, N.M.
Employees: 1,300+
Specialty: Pizza, Subs and Salads
Mark Herman, CEO: "We're a
good option for lunch and dinner,
and for dine-in and take-out."

Dion's Pizza sees itself as a good option for busy families - for lunch and dinner, and dine-in or take-out.

<<

S

ome restaurants aim for the casual-dining format, and others
fit in the take-out category. Dion's Pizza has found success by
being in between both, CEO Mark Herman says. "We are
kind of the best of both worlds," he declares.
Based in Albuquerque, N.M., Dion's Pizza operates 19
locations in New Mexico, Texas and Colorado that specialize in pizza,
submarine sandwiches and salads. Founders Jon Patten and Bill Scott
started the company in 1978.
The two men were friends who moved from Michigan to

28 food & drink * spring 2014 * www.fooddrink-magazine.com

Albuquerque with the plan of opening a
Greek restaurant. After buying a space
that formerly served pizza, Patten and
Scott had the perfect name for their
Greek restaurant, "Dionysus," after a
god in Greek mythology.
"When the sign guy came out, he
gave them the price for a sign, and they
couldn't afford it," Herman explains,
noting the sign maker also jokingly suggested "knocking off a few letters,"
which is exactly what they did and
"Dion's" was born. When Patten and
Scott opened the restaurant, they
served Greek food, but found that many
of its customers wanted pizza instead.
"One thing led to another, [and
today] we have nothing on the menu
that is Greek except for our Greek
salad and salad dressing," Herman
says. "We went on to be Albuquerque's
best pizza place."
Today, Dion's employs a staff of more
than 1,300 and had sales of $54.5 million last year. The company also has
won awards for its menu, Herman adds.
"We've won 'Best of the City' from
[Albuquerque The Magazine] from
2006 through this year," he says.
Dion's customer base consists of
"anyone who is hungry," Herman jokes.
"But to be more specific, our typical


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Table of Contents for the Digital Edition of Food and Drink - Spring 2014

Contents
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
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Food and Drink - Spring 2014 - Cover3
Food and Drink - Spring 2014 - Cover4
http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue4b
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http://www.nxtbook.com/nxtbooks/phoenix/fd_2014summer
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