Pizza Today - June 2017 - 54

OWNERS ANNE AND KEVIN PLAUT

"When people are thinking
about pizza in the area, we want
to be the place they go to."
Harry's Bishops Corner
Co-Owner Kevin Plaut
significantly in recent years. "We work with
a third-party delivery company for smaller
deliveries to individuals and residents," Kevin
says.
 
"We also have one oven that we

dedicate to gluten-free pizzas," Kevin

they bottle three award-winning signature salad dressings
that are popular with guests. After all, if you're going to
offer something signature, why not make it available to your
guests? Those bottles then sit in customers' refrigerators as a
constant reminder of something the restaurant does and does
well. Produce is delivered three times a week.
"In the summer, we have a tomato basil pizza that we
use native tomatoes on and fresh basil," Anne says. "It's
become so popular that customers start asking for it in June
even though the tomatoes typically aren't ripe and ready until
the end of July."
They source the tomatoes from a farm right around the
corner, get meats from a local processor in Hartford and "we
make it known that we use local items," Anne says.
"It's a great way to cross promote our businesses," Kevin
adds. "For a little place with less than 2,000 square feet, we
really do a lot of pizza. The wait on the phones can be up to
an hour-and-a-half to pick up a pizza. Even the wait to sit
down can be an hour."
Delivery is available for catering only, which has picked up
5 4 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 7

adds. In fact, gluten-free has become such a
big business for the Plauts that they opened
their own gluten-free business, Still Riding
Foods, which offers gluten-free menu items
like pasta, nine-inch and 12-inch doughs
and breadcrumbs for consumers and other
restaurants all over the country. "We have a
dedicated gluten-free facility in Bloomfield
(Connecticut), and all we do is make pizza
crusts and ship it out," Anne says.
"At this restaurant, we go through about
150 gluten-free pizza crusts a week," Kevin
adds. "There's just a huge demand for it."
Beyond gluten-free crusts, the Plauts also
menued dairy-free cheese after realizing some customers had
other dietary concerns as well.
 
As the economy has improved so, too, has

competition. Realizing that adding a bottle of wine to the
bill is often a treat for the majority of diners, the Plauts wanted
to make it an affordable option for every diner.
"We have a very progressive wine program here," Kevin says.
Adds Anne: "We offer very competitive pricing for our
wines. We don't go as high as most restaurants do. Most
people don't want to pay more for their wine than they do for
their pizza, so it has worked for us. We sell quite a bit."
Bottles of wine start at $12 "and the top of the line
is around $24," Kevin says. "That same $24 bottle you'll
probably find in the ($40 range) anywhere else. If you come
in, you'll see two-thirds of the tables with wine. People have
been very clear as to how excited they are to come and have a
bottle of wine and not feel like their pockets are empty when
they left. What it does is it really creates frequency for our


http://www.PIZZATODAY.COM

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

Pizza Today - June 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Turn Down the Sound
Pizza Style Guide
Adding Sustainable Food
Caprese Across the Menu
Employee Reviews
Increasing Check Averages
Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - June 2017 - CT1
Pizza Today - June 2017 - CT2
Pizza Today - June 2017 - Pizza Today - June 2017
Pizza Today - June 2017 - Cover2
Pizza Today - June 2017 - Commentary
Pizza Today - June 2017 - 4
Pizza Today - June 2017 - 5
Pizza Today - June 2017 - Contents
Pizza Today - June 2017 - 7
Pizza Today - June 2017 - 8
Pizza Today - June 2017 - 9
Pizza Today - June 2017 - Contributors
Pizza Today - June 2017 - 11
Pizza Today - June 2017 - Expo Spotlight
Pizza Today - June 2017 - 13
Pizza Today - June 2017 - Interact
Pizza Today - June 2017 - 15
Pizza Today - June 2017 - Conversation
Pizza Today - June 2017 - 17
Pizza Today - June 2017 - Man on the Street
Pizza Today - June 2017 - 19
Pizza Today - June 2017 - Respecting the Craft
Pizza Today - June 2017 - 21
Pizza Today - June 2017 - On Tap
Pizza Today - June 2017 - 23
Pizza Today - June 2017 - Destinations
Pizza Today - June 2017 - 25
Pizza Today - June 2017 - Knead to Know
Pizza Today - June 2017 - 27
Pizza Today - June 2017 - 28
Pizza Today - June 2017 - 29
Pizza Today - June 2017 - Turn Down the Sound
Pizza Today - June 2017 - 31
Pizza Today - June 2017 - 32
Pizza Today - June 2017 - 33
Pizza Today - June 2017 - Pizza Style Guide
Pizza Today - June 2017 - 35
Pizza Today - June 2017 - 36
Pizza Today - June 2017 - 37
Pizza Today - June 2017 - Adding Sustainable Food
Pizza Today - June 2017 - 39
Pizza Today - June 2017 - 40
Pizza Today - June 2017 - 41
Pizza Today - June 2017 - Caprese Across the Menu
Pizza Today - June 2017 - 43
Pizza Today - June 2017 - Employee Reviews
Pizza Today - June 2017 - 45
Pizza Today - June 2017 - 46
Pizza Today - June 2017 - 47
Pizza Today - June 2017 - Increasing Check Averages
Pizza Today - June 2017 - 49
Pizza Today - June 2017 - 50
Pizza Today - June 2017 - 51
Pizza Today - June 2017 - Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today - June 2017 - 53
Pizza Today - June 2017 - 54
Pizza Today - June 2017 - 55
Pizza Today - June 2017 - 56
Pizza Today - June 2017 - 57
Pizza Today - June 2017 - 58
Pizza Today - June 2017 - 59
Pizza Today - June 2017 - Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Pizza Today - June 2017 - Product Showcase
Pizza Today - June 2017 - 62
Pizza Today - June 2017 - 63
Pizza Today - June 2017 - Pizza Today Yellow Pages
Pizza Today - June 2017 - 65
Pizza Today - June 2017 - 66
Pizza Today - June 2017 - 67
Pizza Today - June 2017 - 68
Pizza Today - June 2017 - 69
Pizza Today - June 2017 - 70
Pizza Today - June 2017 - 71
Pizza Today - June 2017 - The Marketplace
Pizza Today - June 2017 - 73
Pizza Today - June 2017 - 74
Pizza Today - June 2017 - 75
Pizza Today - June 2017 - 76
Pizza Today - June 2017 - 77
Pizza Today - June 2017 - 78
Pizza Today - June 2017 - 79
Pizza Today - June 2017 - 80
Pizza Today - June 2017 - Reader’s Resource
Pizza Today - June 2017 - Trending Recipe
Pizza Today - June 2017 - Cover3
Pizza Today - June 2017 - Cover4
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