Pizza Today - August 2015 - 58
2015
INDEPENDENT
PIZZERIA
OF THE YEAR
Materdei, as well as his distributor and
suppliers. The relationships he has built
within the industry, Mark says, has been
vital to their business success. He adds
that his suppliers were instrumental in
opening the pizzeria, providing training
and guidance and are passionate about
how their products are used.
The restaurant has been certified by
the Associazione Verace Pizza Napoletana (VPN) and remains the only
VPN-certified pizzeria in Colorado.
Having "Coal-Fired" in its name, Mark
and Caporuscio had to assure VPN
officials that Marco's Neapolitan pizzas
are only baked in the wood-fired oven to
meet their strict requirements. Other
menu favorites are fired by coal.
As Mark shows off his well-designed
open kitchen, his face beams and his
eyes brighten when he talks about
Marco's pillars of success. "I'm super
passionate about this product," he says.
"I'm super passionate about the quality.
I'll never cut a corner. I'd rather charge
more or not sell it.
"But I'm just as passionate about
my pricing because I am in business
to make money. I'm just as passionate
about my food cost, my liquor cost and
my labor cost.
"My goal is to shoot for 55 percent
prime cost, which means I'm running
a 45-percent gross profit. That's a great
number," he says. "Do I always get to
55? No, but I'll get to 56 or 58, 59. If
those numbers are good, then the rest is
up to me because the rest is all controllable expenses (rent structure, etc.)."
Throughout every facet of the
business, Mark executes tenacity for
excellence. "At meetings, I'm always
telling my staff, either we are going to
be the best or we're going to be out of
business."
A guiding principle for the pizza
company centers on a big picture ideology. "Marco's Coal-Fired Pizza, the
entity, has to be taken care of," he says.
"I tell this to my employees. It's got to
be bigger than you. It is the same that
goes for me. Marco's Coal-Fired Pizza
is taking care of (dozens of ) families,
including me. We have to do what is
good for the business. Part of that is
that you treat everybody with decency
and respect."
MARCO'S 70 EMPLOYEES ARE
THE TOP PRIORITY. Mark adamant-
ly declares: "You know they say 'the
customer comes first.' No, the employee
comes first because if the employee is
taken care of, the guest is going to benefit more." Mark and Kristy incorporate
incentivizing employee programs and a
dynamic work environment. Nearly 75
5 8 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 5
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Pizza Today - August 2015
Table of Contents for the Digital Edition of Pizza Today - August 2015
Pizza Today - August 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
Creating a bar menu
Tomatoes — Ripe for the Pickin’
Gnocchi, the Italian Staple
Pesto Twists
Comply with employment eligibility laws
Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes
Pizza Today - August 2015 - CT1
Pizza Today - August 2015 - CT2
Pizza Today - August 2015 - Pizza Today - August 2015
Pizza Today - August 2015 - Cover2
Pizza Today - August 2015 - Commentary
Pizza Today - August 2015 - 4
Pizza Today - August 2015 - 5
Pizza Today - August 2015 - Contents
Pizza Today - August 2015 - 7
Pizza Today - August 2015 - 8
Pizza Today - August 2015 - 9
Pizza Today - August 2015 - Contributors
Pizza Today - August 2015 - 11
Pizza Today - August 2015 - Expo Spotlight
Pizza Today - August 2015 - 13
Pizza Today - August 2015 - Interact
Pizza Today - August 2015 - 15
Pizza Today - August 2015 - Conversation
Pizza Today - August 2015 - 17
Pizza Today - August 2015 - Man on the Street
Pizza Today - August 2015 - 19
Pizza Today - August 2015 - Respecting the Craft
Pizza Today - August 2015 - 21
Pizza Today - August 2015 - Trending Recipes
Pizza Today - August 2015 - 23
Pizza Today - August 2015 - Places That Rock
Pizza Today - August 2015 - 25
Pizza Today - August 2015 - Dough Doctor
Pizza Today - August 2015 - 27
Pizza Today - August 2015 - 28
Pizza Today - August 2015 - 29
Pizza Today - August 2015 - Creating a bar menu
Pizza Today - August 2015 - 31
Pizza Today - August 2015 - 32
Pizza Today - August 2015 - 33
Pizza Today - August 2015 - Tomatoes — Ripe for the Pickin’
Pizza Today - August 2015 - 35
Pizza Today - August 2015 - 36
Pizza Today - August 2015 - 37
Pizza Today - August 2015 - Gnocchi, the Italian Staple
Pizza Today - August 2015 - 39
Pizza Today - August 2015 - 40
Pizza Today - August 2015 - 41
Pizza Today - August 2015 - Pesto Twists
Pizza Today - August 2015 - 43
Pizza Today - August 2015 - 44
Pizza Today - August 2015 - 45
Pizza Today - August 2015 - 46
Pizza Today - August 2015 - 47
Pizza Today - August 2015 - Comply with employment eligibility laws
Pizza Today - August 2015 - 49
Pizza Today - August 2015 - 50
Pizza Today - August 2015 - 51
Pizza Today - August 2015 - Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Pizza Today - August 2015 - 53
Pizza Today - August 2015 - 54
Pizza Today - August 2015 - 55
Pizza Today - August 2015 - 56
Pizza Today - August 2015 - 57
Pizza Today - August 2015 - 58
Pizza Today - August 2015 - 59
Pizza Today - August 2015 - 60
Pizza Today - August 2015 - 61
Pizza Today - August 2015 - 62
Pizza Today - August 2015 - 63
Pizza Today - August 2015 - 64
Pizza Today - August 2015 - 65
Pizza Today - August 2015 - 66
Pizza Today - August 2015 - Product Showcase
Pizza Today - August 2015 - 68
Pizza Today - August 2015 - 69
Pizza Today - August 2015 - Pizza Today Yellow Pages
Pizza Today - August 2015 - 71
Pizza Today - August 2015 - 72
Pizza Today - August 2015 - 73
Pizza Today - August 2015 - 74
Pizza Today - August 2015 - 75
Pizza Today - August 2015 - 76
Pizza Today - August 2015 - 77
Pizza Today - August 2015 - The Marketplace
Pizza Today - August 2015 - 79
Pizza Today - August 2015 - 80
Pizza Today - August 2015 - 81
Pizza Today - August 2015 - 82
Pizza Today - August 2015 - 83
Pizza Today - August 2015 - 84
Pizza Today - August 2015 - 85
Pizza Today - August 2015 - 86
Pizza Today - August 2015 - 87
Pizza Today - August 2015 - 88
Pizza Today - August 2015 - Reader’s Resource
Pizza Today - August 2015 - Behind the Scenes
Pizza Today - August 2015 - Cover3
Pizza Today - August 2015 - Cover4
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