Pizza Today - January 2017 - 16

conversation

JOHN RAYYAN

PAPA RAY'S PIZZA & WINGS / CHICAGO, ILLINOIS

Co-owners John (left) and George Rayyan. Papa Ray's Pizza & Wings was founded by the Rayyan brothers in 2009. They used the name
"Ray" in honor of their father. With four counter-service locations in Chicago, Papa Rays is known for its thin, hand-tossed pizza and its
Monster slices.

John lets us in on Papa Ray's concept and its monster slices
Papa Ray's Pizza & Wings operates four
restaurants (two more coming soon) and are
serving pizza in the Chicago neighborhoods
of Uptown, and Logan Square, and also
the suburbs of Palatine and Carol Stream.
We have two new locations that are set
to open in the next two months. Our goal
from day one has always been to follow the
KISS (keep it simple, stupid) system with
regards to our menu items and growth. Our
pizza dough and homemade sauce are made
daily in each of our stores. Our Wisconsin
mozzarella is shredded daily. Our crust
is not cooked on a conveyor but only on
traditional deck ovens.
OUR MONSTER SLICES are an above

average size, about 12-inch long, and get
put into 12-inch boxes. They are fresh, tasty
and famous. The average store sells 200
slices per day. We offer cheese, sausage,
pepperoni or bacon. Additional toppings
1 6 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 1 7

can be added per the customer request. It's
always refreshing to see the look on our
customers' face(s) the first time they order
a slice.
KEY TO GROWTH - We believe in slow

and solid growth. We have been careful to
choose the right locations and people we
work with.
The key to our expansion has been
heavily marketing to local areas. We focus
on retaining our current customers rather
than focus on getting new ones. These
customers then spread things by word of
mouth. Our expansion is slow and steady -
we grow with keeping sturdy foundations.
With location selections, we focus on
acquiring locations that are in 'blue collar'
demographics - not so much high-end
areas. We focus more on density where
both parents work.
When it comes to our concept, we make

sure we have fresh slices all day, everyday.
This alone keeps everyone wowed. Another
thing is unlike most pizzerias we have rib
tips and homemade mac and cheese. This
separates us from other pizzerias.
With company culture, it isn't easy
retaining great team members; however,
respect goes a long way. We try to look at
things from the employee's perspective. We
try our best to involve them in the decision
making process - this often turns an
average worker to an extraordinary one.
OFFERING OTHER MENU ITEMS LIKE
WINGS AND MADE-TO-ORDER MAC AND
CHEESE - Having a selection of items that

go well with pizza is key for growing sales
and loyalty. We do not have many items on
the menu, but all the items we do have are
amazing, simple and go well with pizza.



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Pizza Today - January 2017

Table of Contents for the Digital Edition of Pizza Today - January 2017

Pizza Today - January 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Third-party Delivery
Mascarpone
Puttanesca
Data Security
Online Ordering
The Road to Expo
Pizza Today on the Road: Persona Wood Fired Pizzeria
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - January 2017 - CT1
Pizza Today - January 2017 - CT2
Pizza Today - January 2017 - Pizza Today - January 2017
Pizza Today - January 2017 - Cover2
Pizza Today - January 2017 - Commentary
Pizza Today - January 2017 - 4
Pizza Today - January 2017 - 5
Pizza Today - January 2017 - Contents
Pizza Today - January 2017 - 7
Pizza Today - January 2017 - 8
Pizza Today - January 2017 - 9
Pizza Today - January 2017 - Contributors
Pizza Today - January 2017 - 11
Pizza Today - January 2017 - Expo Spotlight
Pizza Today - January 2017 - 13
Pizza Today - January 2017 - Interact
Pizza Today - January 2017 - 15
Pizza Today - January 2017 - Conversation
Pizza Today - January 2017 - 17
Pizza Today - January 2017 - Man on the Street
Pizza Today - January 2017 - 19
Pizza Today - January 2017 - Respecting the Craft
Pizza Today - January 2017 - 21
Pizza Today - January 2017 - On Tap
Pizza Today - January 2017 - 23
Pizza Today - January 2017 - Destinations
Pizza Today - January 2017 - 25
Pizza Today - January 2017 - Dough Doctor
Pizza Today - January 2017 - 27
Pizza Today - January 2017 - 28
Pizza Today - January 2017 - 29
Pizza Today - January 2017 - Third-party Delivery
Pizza Today - January 2017 - 31
Pizza Today - January 2017 - 32
Pizza Today - January 2017 - 33
Pizza Today - January 2017 - Mascarpone
Pizza Today - January 2017 - 35
Pizza Today - January 2017 - 36
Pizza Today - January 2017 - 37
Pizza Today - January 2017 - Puttanesca
Pizza Today - January 2017 - 39
Pizza Today - January 2017 - 40
Pizza Today - January 2017 - 41
Pizza Today - January 2017 - 42
Pizza Today - January 2017 - 43
Pizza Today - January 2017 - Data Security
Pizza Today - January 2017 - 45
Pizza Today - January 2017 - 46
Pizza Today - January 2017 - 47
Pizza Today - January 2017 - Online Ordering
Pizza Today - January 2017 - 49
Pizza Today - January 2017 - 50
Pizza Today - January 2017 - 51
Pizza Today - January 2017 - The Road to Expo
Pizza Today - January 2017 - 53
Pizza Today - January 2017 - Pizza Today on the Road: Persona Wood Fired Pizzeria
Pizza Today - January 2017 - 55
Pizza Today - January 2017 - 56
Pizza Today - January 2017 - 57
Pizza Today - January 2017 - 58
Pizza Today - January 2017 - 59
Pizza Today - January 2017 - 60
Pizza Today - January 2017 - Product Showcase
Pizza Today - January 2017 - 62
Pizza Today - January 2017 - 63
Pizza Today - January 2017 - Pizza Today Yellow Pages
Pizza Today - January 2017 - 65
Pizza Today - January 2017 - 66
Pizza Today - January 2017 - 67
Pizza Today - January 2017 - 68
Pizza Today - January 2017 - 69
Pizza Today - January 2017 - 70
Pizza Today - January 2017 - 71
Pizza Today - January 2017 - The Marketplace
Pizza Today - January 2017 - 73
Pizza Today - January 2017 - 74
Pizza Today - January 2017 - 75
Pizza Today - January 2017 - 76
Pizza Today - January 2017 - 77
Pizza Today - January 2017 - 78
Pizza Today - January 2017 - 79
Pizza Today - January 2017 - 80
Pizza Today - January 2017 - Reader’s Resource
Pizza Today - January 2017 - Trending Recipe
Pizza Today - January 2017 - Cover3
Pizza Today - January 2017 - Cover4
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