Carry-out Business Explodes for Benny’s Pizza
In the small Midwestern town of Marysville, Ohio, one of the largest independent pizza shops in the country is growing strong. Benny’s Pizza was purchased in 1996 by Fred and Robin Neumeier and has been expanded six times since then. The former Frostop root beer stand has grown from roller skating waitresses to a large sit-down restaurant with an impressive patio, complete with a stage and huge outdoor bar.
The latest expansion resulted in a 20 percent increase in Benny’s carry-out business. In a new building dedicated to carry-out and large orders, Neumeier installed three Avantec 3242-2 ovens, each set up to cook a variety of menu items, including pizza, subs, chicken wings and nachos.
The expansion efforts have paid off by decreasing time from order to delivery and increasing his customer base. “Our customers used to wait up to an hour for their pizza, but now we can deliver in less than 20 minutes. The three Avantec Ovens have been workhorses for us,” Said Fred. “With the increased production capabilities, new menu items are being added, including Robin’s new barbeque chicken pizza, which is becoming a signature item.”
The expansion has also relieved the pressure from the main kitchen, which services Benny’s dine-in and patio business. “We can turn tables faster and serve more of our full service menu to our patrons on the patio. That makes everyone happier, including our staff.”
Avantec’s Conveyor Oven Design
"In developing Avantec’s conveyor ovens, we set out to solve two common problems with conveyor ovens: inconsistent cooking characteristics and a lack of flexibility," said Dave Goble, President of Avantec Ovens.
To combat the inconsistency in traditional blower motor conveyor ovens, Avantec developed a patented airflow system that combines directional airflow nozzles with a modulating burner system. According to Goble, the modulating burner and airflow design keeps the temperature within five degrees of the set point and ensures consistent, even cooking front to back and side to side without requiring lead tape or block-off strips.
For greater flexibility, the single-belt and double-belt Avantec ovens have identical design, footprint, motors and cooking characteristics. The ovens are designed to stack in multiple configurations, including stacking single-belt ovens on top of double-belt ovens, double-belts on double-belts, and single-belts on single-belts. With Avantec Ovens, an operator can stack five belts in just 80 inches. According to Goble, this provides flexibility in kitchen design and in food production. With a single-belt oven stacked on a double-belt, shops can run a single belt during slow periods, two belts when they are busy and all three during peak times.
New opportunities for expansion
“Over the years, many people have asked me if I was going to franchise, and with the new carry-out platform we have developed with Avantec’s flexibility and performance capabilities to handle our broad menu, we might just start down that road.”
Fred has owned Benny’s for 17 years and can be found working the ovens many weekends. “Our product sells itself, and I love to see the same faces along with new ones every week.”
Avantec uses patented technology to develop, manufacture and improve food service equipment. Learn more about Avantec’s innovations at www.avantecovens.com.