Informative Essay On Marco's Pizza

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When we are low in energy and hungry what is one thing that comes to our mind? Yes, food is the first thing that comes to our mind. The only thing I like more than smelling about food is eating. Thinking of food there are many options but from all of them my most favorite food is pizza. It is an affordable meal bursting with delicious flavor on every bite. There are many fastest growing pizza franchises in the U.S. and pizza lovers are so crazy that they think there is no better feeling in the world other than a warm pizza box in their hands. One such franchise is Marco’s Pizza. Marco’s was founded by native Italian, it is one of the fastest growing pizza franchises in the U.S. and they carry most delicious pizzas. Discussion…show more content…
from Italy. Pat, Pasquale’s son was nine when they made a new house in Toledo, OH. Pat started helping his family followed his father’s footstep that made a career in the restaurant business in the Unites States (“The Marco's Story - Marcos Pizza Franchising,” n.d.). As Pat grew up he boarded on a mission to make high quality pizza on a big scale using his father’s secret sauce recipe. He founded Marco’s and committed to make authentic Italian pizza with fresh ingredients. He opened first Marco’s Pizza store in Toledo, OH in year 1978 (“Marco's Pizza,” n.d.). Marco’s has come a long way since it opened its first store. Pat slowly expanded his stores with the help of CEO Jack Butorac in 35 states and the Bahamas. Today, there are more than 500 store locations and still they are planning to expand more. Marco’s is going to multiply its store by opening up 1500 new locations in the next few years (“Marco's Pizza,” n.d.). In addition to expanding network, Marco's long aimed to grow its footprint by partnering with MARCO’S PIZZA 3 Family Video (Kelso, 2013). According to Alicia Kelso, Family Video announced in 2012…show more content…
The idea for Marco’s was always to produce high quality pizzas. So, to maintain the quality of his pizza Pat made three standards, to make fresh dough everyday, to follow traditional sauce recipe mixture of imported spices with three types of vine-ripened tomatoes and mixture of fresh cheeses, that is never frozen (“Marco's Pizza,” n.d.). Pat said, “Besides the freshness and the quality, there’s a bit of an art to making sure it’s prepared properly, baked properly, packaged properly and serviced properly. When you put it all together, that’s why we beat our competitors. You can’t just lower your prices. That gets them in the door one or two times, but if they’re not happy with the product, they’re not going to come back” (“The Marco's Story - Marcos Pizza Franchising,” n.d.). The ratio says 91% of Americans eat pizza at least once a month (“Authentic Italian Pizza Franchise - Marcos Pizza Franchising,” n.d.). I eat pizza once a week and sometimes twice a week. And I am so picky about food quality that I do not mind paying more for it if the quality is good. I was surprised when I heard about Marco’s and learned that

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