Pizza Today - May 2020 - 14

Conversation

RANDAZZO'S PIZZA IS A FAMILY-OWNED PIZZERIA THAT
OFFERS FAST-CASUAL DINING IN A FRIENDLY ATMOSPHERE.

People come for great food but leave with a sense of connection
and camaraderie. It is convenient and quick for families on the go,
but also inviting and comfortable for those who wish to dine in and
enjoy the many varieties of food and beer. Some regular customers
are in so often that they manage to stake claim to their own booth
on every visit. No matter what brings them through the door, it is
the friendly staff and personal attention that keeps them coming
back.

FRANK
RANDAZZO
RANDA ZZO'S PIZZERIA
J A M I S O N , P E N N SY LVA N I A

IT IS NEW YORK-STYLE PIZZA THAT HAS BEEN A FAMILY
RECIPE FOR 35 YEARS. A consistent product and quality ingredients
set us apart from the competition. Our competition offers sales,
discounts and specials that are so aggressive it compromises the
quality of the ingredients they offer and an inconsistent finished
product. At Randazzo's, we believe "you get what you pay for" and
offer quality products all the time - no gimmicks or quick tricks to get
customers in the door. The food and service will always be top notch.
WE PROVIDE GREAT FOOD AND EXCELLENT SERVICE
CONSISTENTLY. I have made it a priority to be at the shop most of the
time in order to ensure that consistency. Our employees are taught the
values that we hold dear from the very beginning. Whether a 16-yearold working their first job or a veteran employee who has been with
us for years, they are expected to know and portray those values. The
faces you see when you walk through the door represent us and we
consider them an extension of our own family. Most of the employees
that have moved on to other careers still remain loyal customers and
will come back often. I believe that is proof that they had a good
experience and felt valued as a member of the Randazzo's family.
IT SEEMS AS THOUGH THE FUTURE OF MOM AND POP
PIZZERIAS IS ON THE BRINK OF EXTINCTION. I believe with rising
costs of payroll, difficulty finding employees with a desire to work in
the industry and commodity costs continually rising our hands are being
pushed to create innovative ways to survive. Those who are willing
to change with the times will be able to overcome these challenges.
With the help technology, automation equipment and food distributors
who provide labor-reduced foods such as pre-cut vegetables and presliced cold-cuts we can transition to new and improved mom and pop
operations if willing to let go of the old-school mentality. For me, it's
hard to believe that there are places in this day and age that are still
cutting their own mozzarella - when there are options that offer the
same quality and consistency without the labor costs.

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http://www.PIZZATODAY.COM

Pizza Today - May 2020

Table of Contents for the Digital Edition of Pizza Today - May 2020

Pizza Today - May 2020
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
workplace violence
Mozz: slice, shred or dice
Build a pizza using the five tastes
The neapolitan way on any style
Ada online
New horizons
Product showcase
Reader’s Resource
Pizza Today Yellow Pages
The Marketplace
Mike’s Monthly Tip
Pizza Today - May 2020 - CT1
Pizza Today - May 2020 - CT2
Pizza Today - May 2020 - Pizza Today - May 2020
Pizza Today - May 2020 - Cover2
Pizza Today - May 2020 - Commentary
Pizza Today - May 2020 - 4
Pizza Today - May 2020 - 5
Pizza Today - May 2020 - 6
Pizza Today - May 2020 - 7
Pizza Today - May 2020 - Contributors
Pizza Today - May 2020 - 9
Pizza Today - May 2020 - Expo Spotlight
Pizza Today - May 2020 - 11
Pizza Today - May 2020 - Meet The Makers
Pizza Today - May 2020 - 13
Pizza Today - May 2020 - Conversation
Pizza Today - May 2020 - 15
Pizza Today - May 2020 - Man On The Street
Pizza Today - May 2020 - 17
Pizza Today - May 2020 - Tony’s Trending Recipe
Pizza Today - May 2020 - 19
Pizza Today - May 2020 - Knead To Know
Pizza Today - May 2020 - 21
Pizza Today - May 2020 - 22
Pizza Today - May 2020 - 23
Pizza Today - May 2020 - Destinations
Pizza Today - May 2020 - 25
Pizza Today - May 2020 - workplace violence
Pizza Today - May 2020 - 27
Pizza Today - May 2020 - 28
Pizza Today - May 2020 - 29
Pizza Today - May 2020 - 30
Pizza Today - May 2020 - 31
Pizza Today - May 2020 - Mozz: slice, shred or dice
Pizza Today - May 2020 - 33
Pizza Today - May 2020 - 34
Pizza Today - May 2020 - 35
Pizza Today - May 2020 - Build a pizza using the five tastes
Pizza Today - May 2020 - 37
Pizza Today - May 2020 - 38
Pizza Today - May 2020 - 39
Pizza Today - May 2020 - The neapolitan way on any style
Pizza Today - May 2020 - 41
Pizza Today - May 2020 - 42
Pizza Today - May 2020 - 43
Pizza Today - May 2020 - Ada online
Pizza Today - May 2020 - 45
Pizza Today - May 2020 - New horizons
Pizza Today - May 2020 - 47
Pizza Today - May 2020 - 48
Pizza Today - May 2020 - 49
Pizza Today - May 2020 - Product showcase
Pizza Today - May 2020 - 51
Pizza Today - May 2020 - Pizza Today Yellow Pages
Pizza Today - May 2020 - 53
Pizza Today - May 2020 - 54
Pizza Today - May 2020 - 55
Pizza Today - May 2020 - 56
Pizza Today - May 2020 - 57
Pizza Today - May 2020 - The Marketplace
Pizza Today - May 2020 - 59
Pizza Today - May 2020 - 60
Pizza Today - May 2020 - 61
Pizza Today - May 2020 - 62
Pizza Today - May 2020 - 63
Pizza Today - May 2020 - 64
Pizza Today - May 2020 - 65
Pizza Today - May 2020 - 66
Pizza Today - May 2020 - Mike’s Monthly Tip
Pizza Today - May 2020 - Cover4
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