Pizza Today - August 2017 - 58

still not particularly expensive, and we can
get a huge yield out of a bag," Jerrier
explains. "Our doughball may cost us
20-something cents, and a Margharita pizza,
fully loaded, probably costs us $1.25 to
make, and we sell it for $13. It's our number
two-selling pizza."
Cane Rosso's bestseller isn't even on their
menu. The secret menu "Honey Bastard" is
a white pizza with mozzarella, hot soppressata, bacon marmalade jam and drizzled
with housemade hot habañero honey when
it comes out of the oven. "It's No. 1 at every
restaurant in every part of Texas," Jerrier
says. "It's kind of one of those things that's
5 8 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 7

taken on a life of its own."
The Margharita is also popular, but so too is the Luana,
which is made with sausage, hot soppressata, mushrooms,
San Marzano tomatoes and housemade mozzarella. All
pizzas are 14 inches and prepared VPN style, proving that
everything in Texas doesn't have to be bigger to be better.
Surprisingly, the Brussels sprouts appetizer (Brussels
sprouts with pancetta, straciatella, Pecorino Romano,
shaved almonds and a balsamic reduction) is a heavy hitter,
and Jerrier calls cauliflower the "it" veggie of this season.
They make burrata in house as well, and change it seasonally simply by changing what they serve it with. Fried
mozzarella just made its way onto the menu and is also
selling well.
The restaurants had offered beer and wine in the past,
but a full bar with signature cocktails is a relatively new
addition for Cane Rosso as their respective cities made
it easier to get liquor licenses. At the high end, liquor
accounts for around 25 percent of sales, but "we're not
open late, late hours. We close at 11, even on Fridays and
Saturdays. We're not a drinking bar," Jerrier says. Texas has
a great craft-beer scene and signature drinks sell well, but
Jerrier is working on his wine list to be more accessible
for patrons. "Most people just settle on something and we
don't want them doing that," he says.
TOP LEFT:
Packed dining
room at lunch
TOP RIGHT:
Make line and
customized
wood fired oven
BOTTOM LEFT:
Old Fashioned

As Jerrier and his investors expanded throughout Texas, "we kind of used a Nautilus approach to

growth," Jerrier says. "We started in Dallas proper and we
kind of spiraled out. We went to White Rock first, which
is only seven miles from our first location. Then the third
one was Fort Worth, which is 30 miles away. The fourth
was Fairview, which was our first suburban one. It's still
about 30 miles away."
Jerrier calls Dallas "provincial," meaning that residents
tend to stay in their respective areas. That's good for Cane
Rosso because the restaurants don't cannibalize each other.
And as young professionals get married and move out of
the city into the suburbs, there's probably a Cane Rosso
nearby, giving the company continued name recognition.


http://www.PIZZATODAY.COM

Pizza Today - August 2017

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

Pizza Today - August 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Soda Machines
Grilled Pizzas
Entrée Salads
Balsamic Vinegar
Promoting Victories
Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - August 2017 - CT1
Pizza Today - August 2017 - CT2
Pizza Today - August 2017 - Pizza Today - August 2017
Pizza Today - August 2017 - Cover2
Pizza Today - August 2017 - Commentary
Pizza Today - August 2017 - 4
Pizza Today - August 2017 - 5
Pizza Today - August 2017 - Contents
Pizza Today - August 2017 - 7
Pizza Today - August 2017 - 8
Pizza Today - August 2017 - 9
Pizza Today - August 2017 - Contributors
Pizza Today - August 2017 - 11
Pizza Today - August 2017 - Expo Spotlight
Pizza Today - August 2017 - 13
Pizza Today - August 2017 - Interact
Pizza Today - August 2017 - 15
Pizza Today - August 2017 - Conversation
Pizza Today - August 2017 - 17
Pizza Today - August 2017 - Man on the Street
Pizza Today - August 2017 - 19
Pizza Today - August 2017 - Respecting the Craft
Pizza Today - August 2017 - 21
Pizza Today - August 2017 - On Tap
Pizza Today - August 2017 - 23
Pizza Today - August 2017 - Destinations
Pizza Today - August 2017 - 25
Pizza Today - August 2017 - Knead to Know
Pizza Today - August 2017 - 27
Pizza Today - August 2017 - 28
Pizza Today - August 2017 - 29
Pizza Today - August 2017 - Soda Machines
Pizza Today - August 2017 - 31
Pizza Today - August 2017 - 32
Pizza Today - August 2017 - 33
Pizza Today - August 2017 - Grilled Pizzas
Pizza Today - August 2017 - 35
Pizza Today - August 2017 - 36
Pizza Today - August 2017 - 37
Pizza Today - August 2017 - Entrée Salads
Pizza Today - August 2017 - 39
Pizza Today - August 2017 - Balsamic Vinegar
Pizza Today - August 2017 - 41
Pizza Today - August 2017 - 42
Pizza Today - August 2017 - 43
Pizza Today - August 2017 - Promoting Victories
Pizza Today - August 2017 - 45
Pizza Today - August 2017 - 46
Pizza Today - August 2017 - 47
Pizza Today - August 2017 - Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
Pizza Today - August 2017 - 49
Pizza Today - August 2017 - 50
Pizza Today - August 2017 - 51
Pizza Today - August 2017 - 2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Pizza Today - August 2017 - 53
Pizza Today - August 2017 - 54
Pizza Today - August 2017 - 55
Pizza Today - August 2017 - 56
Pizza Today - August 2017 - 57
Pizza Today - August 2017 - 58
Pizza Today - August 2017 - 59
Pizza Today - August 2017 - 60
Pizza Today - August 2017 - Product Showcase
Pizza Today - August 2017 - 62
Pizza Today - August 2017 - 63
Pizza Today - August 2017 - Pizza Today Yellow Pages
Pizza Today - August 2017 - 65
Pizza Today - August 2017 - 66
Pizza Today - August 2017 - 67
Pizza Today - August 2017 - 68
Pizza Today - August 2017 - 69
Pizza Today - August 2017 - 70
Pizza Today - August 2017 - 71
Pizza Today - August 2017 - The Marketplace
Pizza Today - August 2017 - 73
Pizza Today - August 2017 - 74
Pizza Today - August 2017 - 75
Pizza Today - August 2017 - 76
Pizza Today - August 2017 - 77
Pizza Today - August 2017 - 78
Pizza Today - August 2017 - 79
Pizza Today - August 2017 - 80
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Pizza Today - August 2017 - Trending Recipe
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Pizza Today - August 2017 - Cover4
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