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 Post subject: The Good Things of Mazzios Pizza
PostPosted: Sun May 05, 2019 8:47 pm 

Joined: Sun May 05, 2019 8:30 pm
Posts: 1
Location: Chicago
That original restaurant—named The Pizza Parlor—delighted many Tulsans with the very first pizza they ever ate. The school teacher was Ken Selby, who ran his new business virtually alone and after a full day of teaching.

It all worked splendidly. By 1975, the links of his two starting stores steadily grew to a strong chain of more than 100 company and franchise locations, inside and outside of Oklahoma.

Then, in the late ’70s, Selby conceived a unique approach to build more business for his already successful pizza enterprise. His idea called for more square footage of casual dining space, an expanded menu, thicker pizza served with more meats and cheeses, and sub sandwiches along with a huge salad bar filled with even more choices.

That new concept was Mazzio’s Pizza. With a premiere in 1979, it was an instant hit that is still making sales and growth history. In 10 years, the Mazzio’s chain grew to more than 150 locations in a dozen states, setting new industry benchmarks for sales along the way. Presently, the concept features 140 units in 10 states.

Innovation continues with the addition of made-to-order pastas and the launch of the Calzone Ring®, Family Bakes, Cinnaboli, Pepperolies® and more. The concept is in the middle of an exciting remodel program that gives the restaurants a stylish, contemporary look and feel. The expanded menu and new look resulted in a more descriptive name, Mazzio’s Pizza.

So what’s the next, great concept for new sales and growth? That’s a trade secret. And at Mazzio’s LLC, we believe our continued success lies in what history teaches us: To glimpse the future, you only have to look at the past.

If you are Feeling stressed with all the assignments, we have solution for you, go to Mazzios Menu and order some good items, here is a

I’m a Cooking Expert, Wellness Speaker & Nutritionist. Specializing in Dutch oven, cast iron and live fire cooking and grilling. I generally write blog at Dickies Bbq Menu

 Post subject: Re: The Good Things of Mazzios Pizza
PostPosted: Wed May 15, 2019 9:32 pm 

Joined: Thu Apr 25, 2019 6:26 am
Posts: 13
I don't want to scare you prematurely, but restaurant business has huge risk of personnel actions that lead to serious consequences, starting from kitchen staff taking home ingredients and finishing with accountants and admin personnel doing side work on your equipment. As a result 98% new restaurants are closed within one year. I recommend you to choose out of these 7 best employee monitoring programs https://www.kickidler.com/info/top-7-best-employee-monitoring-and-user-activity-tracking-software.html with keystroke activity monitoring to see that there is no misuse of your resources.

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