Monday, April 15, 2024

Slice Home by Tony Gemignani a ‘slice’ of heaven


Famend pizzaiolo Tony Gemignani has launched franchising for his Slice Home by Tony Gemignani model. With eight open and 34 in improvement, the corporate is poised for explosive progress.

In March, Pizza Market named its prime 25 executives within the pizza business, in addition to the prime rising manufacturers. Main the cost behind each classes is one man: Tony Gemignani. Gemignani took house the No. 1 place as the highest business govt, and his model Slice Home by Tony Gemignani took the top place as one of the best rising model.

Pizza Market sat down with Gemignani to learn the way Slice Home is poised for intensive progress and the way Gemignani is spearheading that marketing campaign.

He first opened Slice Home by Tony Gemignani in 2010 subsequent to his showcase model, Tony’s Pizza Napoletana, within the coronary heart of San Francisco’s North Seashore district. Tony’s, famend for its genuine Italian pizza kinds, was full service with a waitstaff and infrequently had lengthy strains. Slice Home, nevertheless, had restricted seating and was designed largely as a carryout and supply service the place individuals might seize and go.

Tony Gemignani is a founding member of the World Champions of pizza and a California pizzaiolo. Offered.

The idea began to develop and went into concessions in locations like Oracle Park the place the San Francisco Giants play and Allegiant Stadium, house of the Las Vegas Raiders.

The primary brick-and-mortar retailer by itself opened in Walnut Creek, California, in Might 2016 and serves because the model’s company headquarters. “That is the place we actually grew the menu,” Gemignani mentioned. “I checked out it and thought ‘we provide totally different kinds of pizza, why not provide totally different combos?’ So presently now … it has a Detroit fashion, a Sicilian fashion, Grandma fashion, a New York 12- and 20-inch, a 12-inch common and gluten-free … You are in a position to get any of our combos in any fashion relatively than having a class for Detroit, a sub-category for Grandma, a class for Sicilian. I married all of them collectively (and) made it rather more shopper pleasant.”

Gemignani mentioned there was an increase in Detroit-style, Grandma and Sicilian pies in the course of the pandemic. “We at all times mentioned Slice Home was pandemic-proof, and it was a type of ideas that did actually, very well,” Gemignani added. “Mainly, we got here our of COVID busier than we have been pre-COVID.”

Slice Home was an idea Gemignani thought would franchise effectively, and he invested time and cash into franchising the model proper. What began with one dough recipe and a triple-stack oven has developed into an eight-unit idea with 34 in numerous phases of improvement and 4 within the contract stage. They’ve had a number of teams purchase a number of items in giant territories, and several other franchisees have already got expertise with firms like Subway, Wing Cease, Nekter Juice Bar and Sourdough & Co.

Does he fear that they are rising too massive too quick? Gemignani mentioned no, that his crew has been engaged on the infrastructure for a very long time and the items in improvement might take as much as 5 years to get off the bottom.

Nonetheless, the idea is what’s drawing potential franchisees to the model.

“I attempt to make it as person pleasant as potential for franchisees,” Gemignani mentioned. “It is a scratch restaurant. We’re not like loads of different franchises on the market. We have met with loads of potential franchisees and we have instructed them proper from the beginning you are not going to tug (components) out of the freezer and drop it in a fryer. It is not like different ideas. You may make dough from scratch in-house, you will make your dressings, your sauce, your croutons — there are loads of objects which might be scratch-made. Nevertheless it’s much more person pleasant than after I began it.”

The following two franchises are anticipated to open in Thousand Oaks and Simi Valley, each in California. Gemignani mentioned the L.A. are has been a “hotbed” for Slice Home, however Colorado, Arizona, Texas and Nevada are additionally ripe for improvement.

A squash blossom and burrata pizza by Tony Gemignani. Offered.

On the menu

In some situations, the model is introducing sure kinds of pizza to the areas by which Slice Homes are situated, like Detroit-style and Grandma pies. For instance, Detroit, Grandma and Sicilian pizzas aren’t “tremendous well-liked in L.A. but,” Gemignani mentioned. “They’re round, however they are not throughout. The areas that we’re coming into — San Diego to Carlsbad, as much as throughout L.A. — I feel you will see all three of these kinds taking the helm.

“Even the franchisees who’ve come right here and eaten them with their cooks right here in Walnut Creek say ‘there’s nothing like this the place we’re at.’ … It is thrilling to listen to that as a result of that is what Slice Home has at all times been about. That is what Tony’s has at all times been about and what Pizza Rock (Gemignani’s idea in Las Vegas) has at all times been about. It is the variety of the menu.'”

Gemignani mentioned diners are savvier than ever and know good pizza once they style it. Social media has delivered to mild extra than simply conventional pizza, letting different kinds shine as effectively. That is what retains prospects coming again to his manufacturers repeatedly — as a result of there are selections out there.

“I’ve by no means been in love with one explicit fashion,” he provides. “I have been in love with each fashion. … If it is accomplished proper, it is nice. The variety of the menu is quite a bit totally different than different locations.”

Recent pasta, wings, salads and breads are additionally out there at Slice Home. Nonetheless, 85% of gross sales are pizza based mostly.

Gemignani mentioned a lot is made in-house as a result of it’s a hallmark of his manufacturers and it makes them respected eating places, particularly in main metropolitans like San Francisco.

“The standard is vital, and the flavors separate us,” he added. “What separates you out of your neighbor or the man down the road? Numerous that’s your objects made in-house. The components pop, the pizzas pop. It is your pleasure. If you begin to franchise you steer away from loads of that. We’re not.”

He nonetheless makes use of high quality components from Grande and Stanislaus for the pizzas, and prospects can style the distinction. It is not a sequence pizza, he mentioned, and every one goes to be totally different, however nonetheless a constant Slice Home product.

Nearly all of potential Slice Home franchisees respect the hands-on method to meals. Folks love good meals, Gemignani mentioned, and folks like to cook dinner. He spearheaded a pizza faculty for a few years, however shut it down when he began to franchise, as he did not need to educate pizzaiolos learn how to make pizza and doubtlessly find yourself as a competitor down the road.

“We’re not the most affordable place. We’re not the coupon place,” Gemignani mentioned. “You will not discover $3 off coupons, the ‘Purchase Two, Get One Free.’ We’re not taking part in that recreation. The standard and consistency are behind that.”

To show consistency, franchisees spend three weeks on the Walnut Creek location studying learn how to deal with dough and make pizzas. Then they spend three weeks in their very own pizzerias. If they are not able to open, extra coaching is given. Company Regional Chef, Anthony Andreason, and Vice President Invoice Ginsburg are important to coaching, Gemignani mentioned.

“I have been educating for a very long time. Now I must implement that in my very own system,” he added. “I drill franchisees fairly good.”

Mandy Wolf Detwiler is the managing editor at Networld Media Group and the location editor for PizzaMarketplace.com and QSRweb.com. She has greater than 20 years’ expertise protecting meals, individuals and locations.
 
An award-winning print journalist, Mandy brings greater than 20 years’ expertise to Networld Media Group. She has spent almost 20 years protecting the pizza business, from impartial pizzerias to multi-unit chains and each measurement enterprise in between. Mandy has been featured on the Meals Community and has received quite a few awards for her protection of the restaurant business. She has an insatiable urge for food for studying, and might inform you the place to seek out one of the best slices within the nation after spending 15 years touring and consuming pizza for a residing. 

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