Monthly Archives: November 2009

Local Businesses Growing Together

With a rough economy the last couple years it is good to hear stories of deserving local businesses growing together. Burkett Restaurant Equipment supplies restaurant equipment to Toledo-based Marco’s Pizza which recently opened their first international restaurant in the Caribbean. Check out this story from our local paper www.toledoBlade.com.

Article published November 24, 2009
Toledo-based Marco’s Pizza goes international
( THE BLADE )
By LARRY P. VELLEQUETTE
BLADE BUSINESS WRITER

You can’t yet order Caribbean jerk chicken on a Marco’s pizza, but you can order a Marco’s chicken pizza in the Caribbean.
Toledo-based Marco’s Pizza this month opened its first franchised store outside the United States – in Nassau, Bahamas – and has a commitment to open 30 more stores in the Caribbean over the next few years.

“It’s exciting. Growing is fun,” said Peter Wise, vice president for marketing at Marco’s Pizza, which is headquartered on Monroe Street.

The Bahamas store opened Nov. 16 in a small shopping center in a residential neighborhood, and business was booming, Mr. Wise said.

“Given the response that [the new store] saw this first full week of operations, there’s a huge demand.”

Growing rapidly since it was started in Toledo in 1978 by founder Pasquale “Pat” Giammarco, the chain has nearly 200 stores in 17 states, but international sales weren’t anywhere on the radar, Mr. Wise said.
Enter Terry Tsavoussis, a restaurant veteran who operates a number of Wendy’s Old Fashioned Hamburgers restaurants in the Bahamas with his brother, Chris. The two brothers had opened and operated nearly a dozen Domino’s Pizza franchise stores on the Caribbean island between 1990 until they sold them all in 2000.

Nine years removed from slinging dough and spreading sauce, the brothers believed there were opportunities to make money making pizza again in Nassau, especially after competitors Papa John’s and Pizza Hut pulled out, Terry Tsavoussis said.

“There’s competition here, but it’s not as fierce as in other markets,” he said.

The brothers discovered the Marco’s brand in an advertisement in a restaurant magazine.

Mr. Tsavoussis said he “tried the product in Florida, and I was blown away. I know pizza, and it was great pizza.”

He said months of negotiations followed, focusing primarily on convincing the pizza chain’s management team that the Caribbean was a growth opportunity and that the logistics of delivering fresh ingredients to an island more than 100 miles off the Florida coast could be overcome.

As it is, Mr. Tsavoussis said his new store – and five more to be built in Nassau and Freeport over the next two years – will receive supplies from the mainland via shipping container from Florida, about a 12-hour trip.

He said the growth in the region is in Puerto Rico and the Dominican Republic.

Are You Stocked On Holiday Buffet Supplies?

The Holidays are almost upon us and with it comes the prospect of holiday parties and buffets. Some items you may want to check on are your chafing dishes. Chafing dishes can be as low as $38.95 up to one costing more than one thousand dollars. Usually these can be silver plated or have gold trim.

Other things to check on are serving spoons, tongs, and ladles. If you are planning on any buffets or brunches check out the gas table top burners which work well in an omelet station or we now have induction cookers that use most any aluminum clad bottom sauté pans. Keep in mind only certain pans will work and you will need a power source as well. If you are looking for different shapes, styles of serving plates or bowls, check out the new unique, yet cost effective product from International Tableware. If you are looking for a special item please give me a call and I will put my experience and knowledge to use to see if I can find it for you.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Economy Up? Time To Buy Those Smallwares For Your Restaurant.

Economy bottomed out? Business on the increase? Looking to have to hire more help?

Now is the time to look at the small things that you know you need but have put off buying. Look at your thermometers, every piece of refrigeration should have one in it even though there may be one on the outside of the unit.
Storage containers are another item to look at. When I was working in kitchens, we would use the cottage cheese and sour cream containers which were great for left over product. The five gallon potato bucket or the pickle bucket may be perfect for the large amount of chili or soup but the board of health says no! These containers were sanitized for the original product but in the board of health’s mind it is not an NSF approved storage container. We at Burkett Restaurant Equipment have a wide range of sizes and styles. From clear to translucent and from round to square. Give us a call, check us out on our web site or come in and browse our well stocked showroom.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

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