FUN PIZZA FACTS

• Pizza sales totals over 40 billion a year!
• 55% of this huge market is captured by small businesses
• Americans eat one hundred acres of pizza every day
• The average pizzeria uses roughly 55 pizza boxes per day
• We consume around 251,770,000 pounds of pepperoni's every year
• The highest grossing single unit independent pizzeria in the nation is Moose's Tooth Pub and Pizzeria in Anchorage Alaska with annual sales are approximately 6,000,000
• 94% of Americans eat pizza regularly
• 93% of Americans have eaten pizza in the last month
• Regular thin crust is most popular in America, it is preferred by 61% of the population, 14% prefer deep dish, and 11% for extra thin crust
• 62% of Americans for meat toppings while 38% prefer vegetables
• The most popular pizza size in the USA today is 14 inch in diameter
• The most expensive pizza is available at New York's Nino's Bellissima restaurant with topics such as caveat chives fresh lobster and crème fraiche, the 12 inch pie called the luxury pie retails at $1,000.00
• The largest picture ever made was 122 ft. 8 in. in diameter. The pizza needed 9,920 pounds of flour, 198 pounds of salt , 3,968 pounds of cheese and 1,984 pounds of tomato puree
• The top 5 pizza sales days are:

•1. Super Bowl Sunday

•2. New Year's Eve

•3. Halloween

•4. The night before Thanksgiving

•5. New Year's Day

• Pizza sales are expected to increase between 3-5% in 2012
• Now is the best to purchase a pizza restaurant now!
  
  
  __________________________________________________________
  
  

  
  

  Christopher J Tallino, President

  After graduating from Johnson and Wales University, with degrees in both Hotel and Restaurant Management and Culinary Arts, Christopher joined Houlihan's Restaurant Group. For 14 years Christopher was Executive General Manager for several locations in the greater Philadelphia area. In 2002 Christopher joined the HRI Services team. Christopher opened the Philadelphia office and in 2004 joined the Boston office. Christopher brings a great deal of experience in restaurant business management and in the field of culinary arts