Photo Shoot!

This week i'm in the process of updating the Loui's website. Attached are pictures of some new items. Anything you would like to see on the menu?

Cooking in ovens. Does it really matter?

Does the type of oven really matter? The answer is ABSOLUTELY. Gas ovens give a different type of heat thus cooking the pizza very uniformly. Pizza isn't supposed to be uniform. You're supposed to have a few burnt pieces of cheese, some crispy toppings and of course the bubbles on top. 

Faster cooking time - Because of the high heat stored in the dense walls, the brick oven is designed to cook pizza very quickly. It takes approximately 2-3 minutes maximum for the pizza to cook. This is very economical if you need to cook a lot of pizzas!

Better crust - At such high temperatures, the radiant heat from the fire and the heat bouncing off the inside walls of the oven crisps the outside of the pizza very quickly. Any moisture in the dough is thus sealed off. This prevents the base of the dough from becoming soggy and results in a flavorful crust that's puffy, yet soft and chewy.

Unique flavor - Only a wood-fired brick oven pizza imparts that unique smoky flavor that cannot be reproduced in a normal kitchen oven. The high temperature produces other flavors not achieved by slow cooking. However, as heat destroys the flavor of olive oil, there is usually none contained in either the dough or the sauce. Instead, a good-quality olive oil is drizzled over the cooked pizza right before serving.

Crispier toppings - The intense heat and constant airflow generated in the brick oven seals and cooks the toppings evenly and quickly. The vegetable toppings will be crispier than those produced on pizzas made in the oven. This quick cooking also allows the vitamins and other nutrients in the vegetables to remain. In addition, the cheese does not burn but, instead, lends itself to an appealing color and smoky flavor.

Owning a brick pizza oven has its own benefits; it is both economical and efficient. It is economical in that more than one pizza can be cooked at a time and foods other than pizza can be cooked inside. It is efficient as foods cook quicker, resulting in healthier ingredient and better tasting pizza. Not only that, but your friends and family will be so impressed! -http://helium.com

Arcade games in Pizza Places

What ever happened to the arcade games in Pizza places? I remember the days when I was a child, going to the restaurant, placing an order and then burning through a pocket full of quarters while waiting for my food. Back then it was more about the time between ordering and eating than the food itself. With the newest innovations in home gaming, arcades have become an item of the past. What if there was a revival of this trend. Going out to eat and playing games that aren't available at the house. There is one chance. Pinball. Pinball games do not have the feel as in playing the standup ones at the arcade. Why don't places have this kind of entertainment anymore. Local bar's have Golden Tee and darts, why not associate Pinball with pizza? This would increase money spent while at the restaurant and make it more about an experience rather than just the food.

Bringing pizza styles to different locales!

I was reading an article on Pizza Marketplace (http://www.pizzamarketplace.com/article/182710/Bringing-New-York-slices-to-Texas-and-beyond) and it shows that consumers WANT WANT WANT different locales of pizza in their local neighborhoods. So it got me to thinking...why not overnight pizzas all around the country? This is something I would like to implement at the restaurant. Louis in Denver? Absolutely. Is this a possibility, why of course it is. A few packages of dry ice on a half baked pizza overnighted to anywhere in the USA. This is my goal by the holiday season. What better gift to arrive than a Detroit style pizza in the mail.

Pizza Cheese in the global market

Who would of thought the USA will be the world's largest cheese exporter? That dream may become a reality. Reading an article written by Bloomberg news, (http://www.bloomberg.com/news/2011-07-14/pizza-demand-in-asia-boosts-u-s-cheese-exports-kraft-s-costs.html) Asia has become one of the biggest importers of cheese, mainly Cheddar and Mozzarella. Due to this prices have risen. "Cheddar cheese at American supermarkets climbed to $5.443 a pound in June, the highest since at least 1984, data from the U.S. Department of Agriculture show. Futures linked to class III milk, used to make cheese, reached $21.19 per 100 pounds today on the Chicago Mercantile Exchange, the highest since July 2007." Pizza costs will rise worldwide. 


The question I ask you is how are these discount pizzas for profits if prices keep rising? Are they loss leaders?

Online Orders show delivery profits!

While recently reading an article on the delivery pizza business, i’ve noticed a correlation between ease of use and money spent. For example, Jet’s pizza has seen an increase of 20% on their online orders for both pickup and delivery, raising up from an average of $7 to $9 per delivery. With over 3,000 orders a day, this adds up real quick. E-Surance (an insurance company) has one of the best ways to describe this trend. "People when you want, technology when you don’t". This allows for people who multi-task to have options. Options mean money in the pizza business today. Within the new menus online, you can choose from any type of pizza, double cheese, half pepperoni, extra olives...the possibilities are endless! 

As for Loui’s we have chose not to do either! Why you ask? We feel like the classic feel of a family restaurant works best. Environment is part of the pizza eating experience. But we still offer pickup!