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1/18/2008 | Testimonial: Addam Oliver, Bernie's O's Pizza, North Muskegon, Mich.
I love shows like this because we get the chance to see what else is going on out there, what other people are doing.
11/16/2007 | Testimonial: Michael Crispen, co-owner, Diaggio’s Gelato & Pizzeria,
Holland
,
Ohio
My wife and I have been coming to NAPICS for two years now to see what’s new in the pizza and ice cream worlds. Since we sell both gelato and pizza, we’re always looking for new trends. My wife is just a nut about gelato, so any knowledge she can suck out of anyone on that subject, she’s there.
10/12/2007 | Testimonial: Scott Hack, co-owner, Fast Break Pizza,
Crestwood, Ky.
My business partner, Rob, and I have been to the show four of the last five years. When our business was new, we went primarily for the Pizza Pizzazz competition. But over the last couple of years, we’ve gone looking for new products we could use to expand our menu.
8/28/2007 | Testimonial: Richard Brandsetter, owner, Bourbon House & Pizza
Burlington
,
Kentucky
The main reason we came to the show was to enter (Pizza Pizzazz), which went pretty well for us; we finished eleventh with a traditional
Chicago
deep-dish. It wasn’t easy, though, because it was our first time in the competition.
8/28/2007 | Testimonial: John Gutekanst, Avalanche Pizza,
Athens
,
Ohio
Winner, Pizza Pizzazz Gourmet Category
Prize: $5,000
Winning this year was a sort of redemption for me because my performance in the last couple of years was horrible—and I’m not exaggerating. So I went back thinking, “I’m not going to lose like that. I’m going to make the best pizza I can.” As it turned out this year, it came out really nicely and we won the gourmet category with the Cactus Jack Fajita Pizza, a thin-crust pizza.
6/4/2007 | Testimonial: Ken Jarboe, Sparky’s Pizzeria,
Urbana
,
Ohio
Winner, Pizza Pizzazz Traditional Category
Prize: $5,000
Winning Pizza Pizzazz has definitely increased our business. Once word got out and news about it got in the paper, we had a huge rush. Business increased every night that we were open, and we probably sustained that growth for eight weeks after the contest.
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