Selling your high-quality pizza in the Pizza ATM can help boost your pizzeria’s sales
The Pizza ATM lets consumers buy fresh-baked pizzas around the clock while offering pizzerias better control of costs.
Paline has brought another answer for today’s 24/7 on-demand mindset to the U.S.: The Pizza ATM. The Pizza ATM lets consumers buy their favorite freshly cooked pizzas around the clock while offering pizza restaurants better control of their costs and sales.
To boost sales with a Pizza ATM, it should be well placed in a high-traffic environment. But most importantly, it has to deliver quality pizzas. “In principle, we know sales correlate with quality, and the Pizza ATM is no exception to this rule,” says Paline’s owner, Alec Verlin. Pizza ATM’s brand name is tied to strict pizza quality standards. Customers will quickly realize that pizzas coming out of the Pizza ATM are neither processed nor frozen pizzas and that automation does not sacrifice quality for convenience. The Pizza ATM serves as an extension of your pizza restaurant. The pizzas are not made by the machine; they are made by quality pizzerias like yours. Because of this, pizzas will be of the same quality as those made inside the pizzeria.
Pizza Chef School
Paline has partnered with Chef Jean-Christian Portet, who owns a gourmet pizzeria and operates four Pizza ATMs in France. He also started P.A.C., a Pizza Chef Training Center, and provides a full program dedicated to pizza chefs and the operation of Pizza ATMs. Portet is an accredited Pizza Chef Instructor from the French Federation of Pizza Chefs. In July, he went to Cincinnati to provide extensive pizza chef training and accreditation for Xavier University dining staff employees.
Using improved methods and better ingredients, the trainees mastered the pizza-making techniques and machine operations, so the pies coming out of the Pizza ATM are similar to the ones coming out of artisan pizza ovens. Paline has accredited Xavier University as its national Pizza Chef School, and new Pizza ATM operators will be able to take a three-day training course at Xavier at an affordable cost, guaranteeing the quality of their Pizza ATM product.
Consumers will keep buying from Pizza ATMs as long as they get high-quality pizzas. “Pizza ATM owners will quickly appreciate that selling fresh gourmet pizzas is the key for boosting their revenue and brand impact,” Verlin says. “There are many ATMs netting over $100,000 per year, essentially because they follow quality guidelines.”
In short, the Pizza ATM will turn any pizza-making operation into a 24/7 business and maximize profit. www.paline.com