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Pizza isn’t just a crowd favorite—it’s a business booster. Whether you’re a restaurant looking to expand your menu, a brewery aiming to increase revenue per guest, or a winery creating a premium guest experience, a well-executed pizza program can drive traffic, raise ticket averages, and fuel long-term growth. Here’s how to make pizza work for your operation—paired with the perfect equipment lineup from  . Step 1: Build a Pizza Station That Works A successful pizza program starts with smart design. Whether you’re starting from scratch or adding pizza to an existing kitchen, the right flow and equipment will make all the difference. Back-of-House Essentials

• Univex Spiral Mixer & Sprizza: Consistent dough prep and beautiful stretch with minimal training.
• Continental Refrigerator Pizza Prep Table: A range of solutions to fit your footprint—ideal for any size operation with configurations for every pizza kitchen.
• Amana XpressChef AXP / Cadco VariKwik: Ventless, high-speed ovens built for rapid service and limited space.
• Flexeserve: Advanced holding technology that keeps pizza slices hot and crispy until served.

Front-of-House Finishing Touches

• Wood Stone Ovens: Stunning centerpiece ovens that offer gas or wood-fired cooking and create an interactive dining experience.
• Epicurean Pizza Peels: Sleek, durable peels for both prep and presentation.
• TableCraft Pizza Tools: From cutters to shakers to servers, everything needed for smooth pizza service.
• Mikasa Dinnerware & Glassware: Elevate the guest experience with stylish plates and refined beer and wine glasses that complement your menu and ambiance.

Step 2: Pizza by Type of Establishment Pizza fits nearly any foodservice model—but each one needs a unique approach. Here’s how to tailor your pizza program to suit breweries, wineries, or restaurants. Breweries Focus: Fast service, compact setup, and minimal labor. Recommended Setup:

• Cadco or Amana ventless ovens for quick, efficient cooking.
• Flexeserve to hold prepped pizzas during high-volume events.
• Univex Mixers for easy, consistent dough production.
• TableCraft tools that match the casual, self-service environment.

Wineries Focus: Upscale ambiance, artisan quality, and guest experience. Recommended Setup:

• Wood Stone Ovens for show-stopping, open-kitchen flair.
• Univex Sprizza for live-action dough stretching.
• Epicurean Peels that enhance the artisanal appeal of every pie.
• Continental Refrigeration for streamlined prep in open kitchen environments.

Restaurants Focus: Menu expansion, flexible production, and increased average check size. Recommended Setup:

• Amana or Wood Stone Ovens depending on your speed and quality needs.
• Univex Mixers to simplify dough prep and reduce labor costs.
• Flexeserve for grab-and-go or high-volume lunch service.
• TableCraft for consistent presentation and finishing tools.

Step 3: To-Go, To-Stay, and To-Grow Pizza’s portability makes it a proven performer for takeout, delivery, and catering. Here’s how to make your pizza program profitable on the move. Key Tools for Takeout Success

• High-speed ovens (Amana, Cadco): Cook pizzas fast with minimal footprint.
• Flexeserve: Maintain temperature and texture for slices waiting on pickup or delivery.
• Continental Prep Tables: Reliable, organized prep space for batch operations.
• TableCraft: To-go-friendly accessories that improve efficiency and presentation.

Easy Promotions That Drive Sales

• Pizza + Pint Nights (ideal for breweries)
• Seasonal pizza pairings with wine or cocktails
• DIY pizza kits for take-home fun
• Catering packages for events with Flexeserve-powered mobility

Ready to Get Started? From streamlined prep to stunning presentation, FH&W’s lineup of manufacturers has every piece you need to craft a pizza program that drives results. Whether you’re serving a quick slice or designing an artisan experience, the right setup makes it scalable, profitable, and unforgettable. Let’s build your pizza program together.