Pizza Today - February 2016 - 74
Jack Baker and his
wife, Kathy, moved
the family from
TOP: B & J's offers seasonal craft beers. CENTER LEFT: A number of
offerings are brewed in-house. CENTER RIGHT: B & J's brewmaster, Kyle Hotz.
BOTTOM: Craft beers are available in large honor-system cases.
7 4 / P I Z Z AT O D AY. C O M / F E B R UA R Y 2 0 1 6
Pennsylvania to Corpus
Christi in 1980 after Jack
was transferred with GE.
He purchased an oddly
paired computer store and
existing pizzeria in 1987
as a "part-time thing" for
his wife. "I knew how
to eat pizza and I knew
what I liked, but I'd never
made a pizza before," Jack
recalls, adding that they
made under $90,000 the
first year. Still, by 1990
they had expanded their
original location, nearly
tripling the restaurant's
size.
"We got a lot of advice
from people and I said:
'whatever we do, we're
going to run this thing
exactly the way it's
supposed to,"' Jack says.
"In other words, we're
not going to sell things
on the side or take a little
out of the cash register.
I'm going to have a salary.
My wife's going to have
a salary. We're going to
work for this place, and
this place is going to
have to take care of us
and our customers and
employees."
"We knew this
company was going to
make it or break it on our
backs," Chris adds.
It took more than 15
years for B & J's to expand
with a second unit. That
store hung on for four
years on the outskirts of
town, but sales never grew,
despite the fact that Jack
lived in the area and knew
the local residents. The
company moved in closer
for a newly constructed
third store in May 2008,
an idea that proved to be
lucrative because they got
in on the ground floor of
the local area.
"Other than the
growth - we ran
out of room - we've
changed very little," Jack
says. "When I started,
they had canned green
peppers and mushrooms
and everything was as
easy as they could do.
I immediately said 'I
don't like that.' So, we
started cutting our own
mushrooms. I started
being a little 'Benihana.'
I got pretty good at
chopping."
"We still do cut
everything by hand,"
Chris says. "We make our
own dough from scratch
every morning here. We
make our own sauce. We
have three different types
of cheese that we blend."
Among the top sellers
is the "Jack's Special"
($17.78 for a 14-inch),
which features pepperoni,
Italian sausage, onion
and double extra garlic.
Jack, a big fan of the tiny,
tasty bulb, says he has
pretty much perfected
the ways to use garlic.
"I didn't want grated or
garlic powder," he says.
"I wanted a real clove of
garlic that's chopped up
right there and put on
your pizza."
http://www.PIZZATODAY.COM
Pizza Today - February 2016
Table of Contents for the Digital Edition of Pizza Today - February 2016
Pizza Today - February 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Standing out in a strip mall
Window marketing
Shrimp on pizza
Stromboli
Portion control
Leasing concerns
Loyalty Rewards Programs
Employee performance reviews
Pizza Expo 2016
Pizza Today on the Road: B & J’s Pizza Restaurant, Corpus Christi, TX
Pizza Today on the Road: Authentic New York Pizza, Corpus Christi, TX
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - February 2016 - CT1
Pizza Today - February 2016 - CT2
Pizza Today - February 2016 - Pizza Today - February 2016
Pizza Today - February 2016 - Cover2
Pizza Today - February 2016 - Commentary
Pizza Today - February 2016 - 4
Pizza Today - February 2016 - 5
Pizza Today - February 2016 - Contents
Pizza Today - February 2016 - 7
Pizza Today - February 2016 - 8
Pizza Today - February 2016 - 9
Pizza Today - February 2016 - Contributors
Pizza Today - February 2016 - 11
Pizza Today - February 2016 - Expo Spotlight
Pizza Today - February 2016 - 13
Pizza Today - February 2016 - Interact
Pizza Today - February 2016 - 15
Pizza Today - February 2016 - Conversation
Pizza Today - February 2016 - 17
Pizza Today - February 2016 - Man on the Street
Pizza Today - February 2016 - 19
Pizza Today - February 2016 - Respecting the Craft
Pizza Today - February 2016 - 21
Pizza Today - February 2016 - Trending Recipes
Pizza Today - February 2016 - 23
Pizza Today - February 2016 - Destinations
Pizza Today - February 2016 - 25
Pizza Today - February 2016 - Dough Doctor
Pizza Today - February 2016 - 27
Pizza Today - February 2016 - 28
Pizza Today - February 2016 - 29
Pizza Today - February 2016 - Standing out in a strip mall
Pizza Today - February 2016 - 31
Pizza Today - February 2016 - 32
Pizza Today - February 2016 - 33
Pizza Today - February 2016 - Window marketing
Pizza Today - February 2016 - 35
Pizza Today - February 2016 - 36
Pizza Today - February 2016 - 37
Pizza Today - February 2016 - Shrimp on pizza
Pizza Today - February 2016 - 39
Pizza Today - February 2016 - 40
Pizza Today - February 2016 - 41
Pizza Today - February 2016 - 42
Pizza Today - February 2016 - 43
Pizza Today - February 2016 - Stromboli
Pizza Today - February 2016 - 45
Pizza Today - February 2016 - 46
Pizza Today - February 2016 - 47
Pizza Today - February 2016 - Portion control
Pizza Today - February 2016 - 49
Pizza Today - February 2016 - 50
Pizza Today - February 2016 - 51
Pizza Today - February 2016 - Leasing concerns
Pizza Today - February 2016 - 53
Pizza Today - February 2016 - 54
Pizza Today - February 2016 - 55
Pizza Today - February 2016 - Loyalty Rewards Programs
Pizza Today - February 2016 - 57
Pizza Today - February 2016 - 58
Pizza Today - February 2016 - 59
Pizza Today - February 2016 - Employee performance reviews
Pizza Today - February 2016 - 61
Pizza Today - February 2016 - 62
Pizza Today - February 2016 - 63
Pizza Today - February 2016 - Pizza Expo 2016
Pizza Today - February 2016 - 65
Pizza Today - February 2016 - 66
Pizza Today - February 2016 - 67
Pizza Today - February 2016 - 68
Pizza Today - February 2016 - 69
Pizza Today - February 2016 - 70
Pizza Today - February 2016 - 71
Pizza Today - February 2016 - Pizza Today on the Road: B & J’s Pizza Restaurant, Corpus Christi, TX
Pizza Today - February 2016 - 73
Pizza Today - February 2016 - 74
Pizza Today - February 2016 - 75
Pizza Today - February 2016 - Pizza Today on the Road: Authentic New York Pizza, Corpus Christi, TX
Pizza Today - February 2016 - 77
Pizza Today - February 2016 - 78
Pizza Today - February 2016 - 79
Pizza Today - February 2016 - Preferred Supplier
Pizza Today - February 2016 - 81
Pizza Today - February 2016 - 82
Pizza Today - February 2016 - 83
Pizza Today - February 2016 - 84
Pizza Today - February 2016 - 85
Pizza Today - February 2016 - 86
Pizza Today - February 2016 - 87
Pizza Today - February 2016 - 88
Pizza Today - February 2016 - 89
Pizza Today - February 2016 - 90
Pizza Today - February 2016 - 91
Pizza Today - February 2016 - 92
Pizza Today - February 2016 - 93
Pizza Today - February 2016 - 94
Pizza Today - February 2016 - 95
Pizza Today - February 2016 - 96
Pizza Today - February 2016 - 97
Pizza Today - February 2016 - 98
Pizza Today - February 2016 - 99
Pizza Today - February 2016 - 100
Pizza Today - February 2016 - 101
Pizza Today - February 2016 - 102
Pizza Today - February 2016 - Product Showcase
Pizza Today - February 2016 - 104
Pizza Today - February 2016 - 105
Pizza Today - February 2016 - Pizza Today Yellow Pages
Pizza Today - February 2016 - 107
Pizza Today - February 2016 - 108
Pizza Today - February 2016 - 109
Pizza Today - February 2016 - 110
Pizza Today - February 2016 - 111
Pizza Today - February 2016 - 112
Pizza Today - February 2016 - 113
Pizza Today - February 2016 - 114
Pizza Today - February 2016 - The Marketplace
Pizza Today - February 2016 - 116
Pizza Today - February 2016 - 117
Pizza Today - February 2016 - 118
Pizza Today - February 2016 - 119
Pizza Today - February 2016 - 120
Pizza Today - February 2016 - 121
Pizza Today - February 2016 - 122
Pizza Today - February 2016 - 123
Pizza Today - February 2016 - 124
Pizza Today - February 2016 - 125
Pizza Today - February 2016 - 126
Pizza Today - February 2016 - 127
Pizza Today - February 2016 - 128
Pizza Today - February 2016 - Reader’s Resource
Pizza Today - February 2016 - Snapped
Pizza Today - February 2016 - Cover3
Pizza Today - February 2016 - Cover4
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