Food and Drink - Spring 2014 - 30

>r
RESTAURANTS

Dion's Pizza

GREAT EXPERIENCES
Dion's Pizza looks for exceptional people to hire, CEO
Mark Herman says. "We're looking for people that bring
resourcefulness to their work," he says. "They're willing to
think through problems and find solutions."
Additionally, the employees will get something back
from their experience at Dion's, Herman asserts. "We consider ourselves the best job experience for young people
in the community," he states.

customer is going to be busy families. One of the unique things
about us is we're a good option for lunch and dinner, and for dinein and take-out."
Customers in Dion's markets are seeking out high-quality
meals, Herman says. "People are looking [for] a more homemade
type of meal that's less processed," he says.
Dion's meets its customers' expectations with its gourmet salads and pizzas, which are "the fastest-growing area of the company," Herman says.
Customers are also looking for ease, simplicity, and connection
amidst the hustle and bustle of busy lives. "We continually focus
on the comfort of the dining room," he adds, noting that its locations feature open and spacious dining rooms that are comfortable and lend themselves to conversations. "We're really ahead of
the game on that one."

Being the Best
Herman is a longtime veteran of Dion's and joined the company in
1987. "It's a fun place to be," he says, noting that the company
expanded his expertise with training and seminars. "I've been
allowed to grow and develop myself."
He also appreciates Dion's commitment to its values, which are
great food; fast, friendly service; clean, comfortable stores;
exceptional people; and shared growth. "Those are really at the
foundation of everything we do," he declares.
"Whether it's menu items or how we design the stores, [everything is based] around those five values," Herman states. "The
consistency of that over time is something that the customers have
come to love."
He also is proud of his entire team at Dion's, which includes
many managers who have followed his growth pattern. "We've
worked over many years on continually growing our own people
from within and providing lots of training and lots of growth
opportunities," he says. "We have a really well-rounded team in
marketing, operations, training and human resources."
Herman predicts continued success for Dion's. "Our goal is to
be the most admired regional restaurant brand," he says. "[But]
we don't necessarily want to be the biggest.
"We want to be the best restaurant brand in the country," he
says. "We want to grow into this regional space and maintain the
values and the connection that we have."

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


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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
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