PIZZA HISTORY
Scott ANTHONY'S
Welcome to my page. Let me introduce myself. I am Scott Anthony, owner of Punxsy Pizza in Punxsutawney, PA. I have been in the $40 billion pizza industry since 1994, 23 years & still going strong! Over the years I have become recognized as a marketing guru, especially in the fields of community marketing and the art of working with the media.
Previously I owned a successful janitorial service, but following back surgery in 1994, I sought a change of careers. A friend had a failing pizzeria for sale and with some TLC & application of basic business principles I was able to create a nationally recognized & award winning business; in a town with three times the per ca-pita average of Pennsylvania pizzerias and four times the national average & 3 major franchises!
After establishing myself as an operator expert in the country. I started to really ‘Think About Pizza’. I decided to open Punxsy Pizza in February 2014. I felt that I really wanted to bring a traditional Italian pizza made with top quality ingredients to this market while also incorporating trends of the Punxsutawney market. I use ‘Think About Pizza’ as my USP for my pizzeria.
Here is a little more of my background
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Summer 2001 – Our pizzeria is featured by PMQ magazine for a sensational e-mail promotion
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Spring 2002 – Our e-mail promotion placed 3rd in the nation for FAB (Franchising At its Best) Award - Noted as One of the Top-Ten Marketing & Sales Strategies
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March 2004 – Presented Key to the City
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April 2004 – Publisher of regional pizza E-Newsletter
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December 2004 – Store Trainer for new pizzeria operators
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January 2005 – Forum Moderator for select pizzeria operators
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Winter 2005 – present - Pizza Seminar
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Fall 2006 – PizzaPartner.com
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Spring 2007 – Member of National Wire Services
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Fall 2007 – Published Author for Trade Publication
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December 2007 – Our pizzeria named Small Business of the Year by Punxsutawney Chamber of Commerce
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May 2008 – 2008 – "Outstanding Business Awards" and "Distinguished Service Citations"
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June 2009 – SCUOLA ITALIANA PIZZAIOLI – I gained certification from the International School of Pizza. The certification course in Classic Italian Pizza took place in San Francisco, CA. Students worked hands on throughout the course and really dissect the fundamentals of dough, pizza in theory, wood fired and electric oven skills, and sauce recipes. The theory and practical portion of the course is from the Scuola Italiana Pizzaioli’s workbook and has been translated into English with diagrams. The school was instructed by Tony Gemignani, a certified master from the Scuola Italiana Pizzaioli in Italy. Gemignani is also a world renowned author, pizzeria owner and Guinness Book of World records inductee.
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May 2010 – Scott Anthony has become a regular columnist of Pizza Today Magazine. Over the past several years he has been part of the Pizza Today / Pizza Expo family of speakers & contributors.
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January 2013 – Appointed to serve on the NRA’s Pizzeria Industry Council
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April 2013 – 17 – Pizzerias that I have run won the PRLA’s Restaurant Neighbor award 4 times, 2013, 2014, 2016 & 2017
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January 2014 – Began writing feature articles for Pizza Today magazine.
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March 2014 – Appointed a member of the www.WorldPizzaChampions.com
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May 2015 – Competed in the World Pizza Games, Parma, Italy.
Pizza Today Magazine, is the top magazine in the pizza industry & the number two restaurant magazine in the USA.
Pizza Today magazine is known worldwide. Over the last 25 years, it has earned the reputation of being the most respected source of business and product information in the pizzeria industry. If you, a pizzeria operator are in need of solutions to situations to problems in your store, or are looking for opportunities to increase your profits. This is the magazine to turn to first.
Understanding this is a business publication and not some novel or special-interest magazine, Pizza Today's editorial is written in a style known as Service Journalism. In other words, every feature, column and article gets right to the point.
SERVICES
Scott ANTHONY'S
Pizzerias account for approximately 7 percent of the total number of restaurants in the U.S., and 6.5 percent of the restaurant industry's overall sales. We all compete for our slice of that $40 Billion Pizza Pie.
Most of Us Work Hard to Promote Our own Brands, creating our own niche, developing a concept, implementing an idea, living up to an ideal. Ask yourself; How Many of Us Take Time to Promote Our Segment or Our Industry? After all if it is good for the pizza business it is good for all of us.
My goal is to promote the Pizza industry & it's many contributions to our society. Pizzerias create jobs & stimulate the economy, they are often the core of community fundraising efforts. They provide family friendly meeting places. Pizza operators serve a product known for it's rich heritage, it's health benefits & it's appeal to all peoples. The innovative ideas this industry has yielded have changed the way we do business.
I aim to Create awareness of the accomplishments of pizzeria operators. Creative marketing has given operators the public image they deserve & boosted their bottom line.
My own pizzeria, located in Punxsutawney, PA (home of Punxsy Phil) is example of that.
How do we beat the odds? By building a positive image of my business & making people aware of that I increased sales over 660% since I took over a dying business
Now, I want to help you promote your business & our industry. I am available to help you write a marketing plan, build your TOMA , getting your pizzeria on the map & on the road to success.
RESOURCES
LEARN TO
EARN & TURN
YOUR PASSION
INTO PROFITS
Turn your passion into profits
so you can always do the things you love. The business tactics and straegies in this book flat out works not only for me,
but for students and friends of mine.
inside this book you will
find tactics and strategies to
PROFITES
In The Pie
Articles
Scott ANTHONY'S
The Online Game
January 04, 2017
If you still are resisting online ordering, you’re making a big mistake “My phone’s ringing and my wait staff does just fine taking orders, so why add online ordering?” It’s a question I’ve heard numerous times. The Big Three pizza chains process nearly 15 percent of all of the pizza industry revenue via their digital…
Window Marketing: The Big Picture
February 22, 2016
Don’t overlook importance of window marketing In the hospitality industry we often say, “People eat with their eyes.” Many pizzeria operators have learned to apply that to our menus, restaurant décor, open kitchens and more while enjoying the return on their investment. Despite acknowledging that we live in a visual culture, many have overlooked a…
Shared Leadership
November 01, 2015
Cultivate top-notch leaders within your own staff Why is it so important to be a leader and not just the boss? A boss uses people. A leader develops people. Isn’t that what we really want in our businesses –– to develop people to reach their full potential, to be enthusiastic star employees trusted to get…
Marketing to lazy customers
December 01, 2014
Use POS data to reinvigorate relationships with disengaged patrons You have heard it said that if you ‘want a friend, be a friend.’ We all need relationships for our lives to be complete. The same is true with our businesses. It depends on the relationship developed with the customer. “The most practical, beautiful, workable…
Employee Incentives: Fair Trade
September 22, 2014
Years ago I realized that my employees were one of my most valuable assets, both in my operations and marketing. Although I can be a savvy businessman, I couldn’t execute my strategies without good people behind me. Once I had acquired such a crew I needed to reward them and show my appreciation for their…
Loyalty Programs: In the Club
September 15, 2014
The Greek poet Euripides said: “One loyal friend is worth 10,000 relatives.” Think about the truthfulness of that statement. Friendship is a relationship we are not born into but still choose to cherish. In the hospitality industry, we form relationships with our customers and treat them like dear friends. We reach out, listen and react…