Pizza Today - July 2018 - 51

don't know. The bird?'... They were like 'but it's
the story of you, of your business and how right
now you're rebranding and you are about to redo
your store and you survived the construction. You
know you're like rising from the ashes.' That's it.
I'm sold. It's definitely the logo.
"I think the thing that means the most to me
is that it actually does have a meaning, it's not
just an acronym. It truly is who we are and our
story in a picture."
The pizzeria shortened its name in many
references to simply GAPCo. The remodel was
updated to incorporate the hip, new branding
design elements.
Everything fell into line to put Sammy's
expansion plans into motion. A second GAPCo
opened in mid-2017 in nearby Peavy where
Sammy and Molly grew up. The growth strategy
was simple: where Lowest Greenville's delivery
area ends, Peavy's delivery area picks up. The
equipment in Peavy is the same as the original
location. "It's all identical," Sammy says. "I can
take an employee completely out of this store and
drop them in Greenville and they will be able to
do the same stuff."
The execution of opening store No. 2 also
provided the GAPCo team with learning
opportunities for future store development. Peavy
is about half the footprint of Lowest Greenville.
"Looking back on it, if you are going to make
the investment and you are going to put the
money into the visuals, you may as well be bigger
because you can handle it," he says.
The Peavy opening gave Sammy the perfect
opportunity to formally introduce the trademarked Pizza Slayer. GAPCo's team members
are not pizzaioli or pizza makers. They are Pizza
Slayers. They wear sleek, custom chef 's coats and
don patented leather holsters with tools of the
trade (a pizza cutter and dough knife). They
exude confidence, precision, passion and discipline.
Sammy envisioned GAPCo's culture as its
own brand. "As you dive into the (GAPCo)
brand, you have its people. The Pizza Slayer is
about the people and the videos are about them.
It's that celebration of who they are and the work
that they do." Read more on GAPCo's Pizza
Slayers on page 52.
With a 45-page Slayer manual that requires
signoffs and initials, Sammy says, "My expectations are high. So I expect a lot out of my staff.
We expect them to care about the food that they
are making. I've got a great team that believe in
J U LY 2 0 1 8 / P I Z Z AT O D AY. C O M / 5 1


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2018

Pizza Today - July 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Hiring a Bartender
Kitchen Design
Summer Salads
Menu Labeling Law in Effect
Road to Ppne ‘18
Young Entrepreneur of the Year: Sammy Mandell, Gapco, Dallas, Tx
Gapco
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - July 2018 - CT1
Pizza Today - July 2018 - CT2
Pizza Today - July 2018 - Pizza Today - July 2018
Pizza Today - July 2018 - Cover2
Pizza Today - July 2018 - Commentary
Pizza Today - July 2018 - 4
Pizza Today - July 2018 - 5
Pizza Today - July 2018 - Contents
Pizza Today - July 2018 - 7
Pizza Today - July 2018 - 8
Pizza Today - July 2018 - 9
Pizza Today - July 2018 - Contributors
Pizza Today - July 2018 - 11
Pizza Today - July 2018 - Expo Spotlight
Pizza Today - July 2018 - 13
Pizza Today - July 2018 - Interact
Pizza Today - July 2018 - 15
Pizza Today - July 2018 - Conversation
Pizza Today - July 2018 - 17
Pizza Today - July 2018 - Man on the Street
Pizza Today - July 2018 - 19
Pizza Today - July 2018 - Tony’s Trending Recipe
Pizza Today - July 2018 - 21
Pizza Today - July 2018 - At Your Service
Pizza Today - July 2018 - 23
Pizza Today - July 2018 - Destinations
Pizza Today - July 2018 - 25
Pizza Today - July 2018 - Knead to Know
Pizza Today - July 2018 - 27
Pizza Today - July 2018 - 28
Pizza Today - July 2018 - 29
Pizza Today - July 2018 - Hiring a Bartender
Pizza Today - July 2018 - 31
Pizza Today - July 2018 - 32
Pizza Today - July 2018 - 33
Pizza Today - July 2018 - Kitchen Design
Pizza Today - July 2018 - 35
Pizza Today - July 2018 - 36
Pizza Today - July 2018 - 37
Pizza Today - July 2018 - Summer Salads
Pizza Today - July 2018 - 39
Pizza Today - July 2018 - Menu Labeling Law in Effect
Pizza Today - July 2018 - 41
Pizza Today - July 2018 - 42
Pizza Today - July 2018 - 43
Pizza Today - July 2018 - Road to Ppne ‘18
Pizza Today - July 2018 - 45
Pizza Today - July 2018 - Gapco
Pizza Today - July 2018 - 47
Pizza Today - July 2018 - 48
Pizza Today - July 2018 - 49
Pizza Today - July 2018 - 50
Pizza Today - July 2018 - 51
Pizza Today - July 2018 - 52
Pizza Today - July 2018 - Product Showcase
Pizza Today - July 2018 - 54
Pizza Today - July 2018 - 55
Pizza Today - July 2018 - 56
Pizza Today - July 2018 - Pizza Today Yellow Pages
Pizza Today - July 2018 - 58
Pizza Today - July 2018 - 59
Pizza Today - July 2018 - 60
Pizza Today - July 2018 - 61
Pizza Today - July 2018 - 62
Pizza Today - July 2018 - 63
Pizza Today - July 2018 - 64
Pizza Today - July 2018 - The Marketplace
Pizza Today - July 2018 - 66
Pizza Today - July 2018 - 67
Pizza Today - July 2018 - 68
Pizza Today - July 2018 - 69
Pizza Today - July 2018 - 70
Pizza Today - July 2018 - 71
Pizza Today - July 2018 - 72
Pizza Today - July 2018 - Reader’s Resource
Pizza Today - July 2018 - Mike’s Monthy Tip
Pizza Today - July 2018 - Cover3
Pizza Today - July 2018 - Cover4
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