Edit ModuleShow Tags

Chef Bruno has a bad delivery experience when a friend comes to visit.

Soggy and greasy delivery pie is an ongoing problem for many pizzeria operators.



Chef Bruno spends time with Erica Havers, vice president/controller of Blodgett Oven Company.

SLNY Productions

 

Recently, my son James came to visit us, and we ordered two multi-topping pies from a local pizzeria for delivery. When the pies arrived and we each took a slice, the look of disappointment on James’ face said it all. His slice began to droop right before my eyes, the cheese and toppings sliding off the end. With my slice, it quickly became a race to eat it before all the toppings fell off and landed in my plate or, worse, on my shirt. The crust was soggy and wet. A pool of grease had formed on a grooved piece of paper that lined the pizza box under the pie.

Since I had picked the pizza shop we ordered from, I was embarrassed—after all, pizza is my passion and my business. I called the pizzeria, and Sal, the owner, assured me he takes pride in his pizza, spends more on his ingredients and uses a liner under the pie to ensure quality. As an alternative, I ordered two more pies from Sal and sent James down with several black, raised mesh screens. I had Sal put a screen in each delivery box, place the pie on top, cut it, close the box and give the pies to James. I also suggested that Sal do his customers—and his business—a favor by trying a little experiment: Make two of those same multi-topping pies and box them up, one with the screen and one without it, then take both home and check their condition when he arrived. I wanted him to see firsthand what kind of delivered product his customers were receiving!

There are many products that claim to solve the wet, soggy and greasy pizza problem, so do some research and find the one that's right for your operation. Your takeout/delivery pie will not be judged on how it looks going into the box, but on how it looks sliding out! 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Eight Ways to Jump-Start Spring Sales

From Easter through Mother’s Day, here are 8 ways to ring in the spring with seasonal flings and give your sales a jump start.

Tips from the Team: Serving Up the Suds

Sean Dempsey explains how to pour on the profits by adding craft beers to your operation.

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Old-School vs. Online Marketing: Getting the Best Out of Both

From flyers to Google Ads, Think Tankers share tips and tricks for marketing your pizzeria.

2019: Already a Year to Remember

The U.S. Pizza Team shines on ESPN3

Product Spotlight-March 2019

Maintain a Good Relationship With Your Oven to Avoid Later Heartache

Buying an oven is like getting married—weigh the pros and cons carefully before rushing into a long-term commitment.

Milwaukee-Style Pizza Offers Up Great Options for Pizza & Beer Pairing

You can’t go to Milwaukee and not drink beer. Fortunately, Milwaukee-style pizza was designed with beer drinkers in mind.

Paying Your Pizzeria's Employees Well Can Yield Big Dividends

Derrick Tung, owner of Paulie Gee’s Logan Square in Chicago, details his innovative approach to paying and incentivizing employees—and why his opening night was such a stinker.

Adding Deli Sandwiches Can Kick Up Your Pizzeria's Sales

Thinking of adding a deli component to your pizzeria? These two creative operators explain how sandwich success has kept their pizza businesses booming.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags