Pizza migrated to America with the Italians in the latter half of the 19th century. By the turn of the century, the Italian immigrants had begun to open their own bakeries and were selling groceries as well as pizza. Gennaro Lombardi opened the first true U.S. pizzeria in 1905 in New York City at 53 1/3 Spring Street ( is reopened today at 32 Spring Street). Neapolitan Totonno Pero immigrated to New York from Naples and as a teenager worked for Lombardi. Pero opened a coal-oven pizzeria in Brooklyn, in 1924 originally on West 15th Street in Coney Island and now on West 16th Street. (Totonno's holds the record for the oldest continuous pizzeria in business in the U.S.)
It wasn't until after World War II when returning GI's created a nationwide demand for the pizza they had eaten and loved in that pizza went public. My first recollection of pizza is 1950's vintage "homemade" Chef Boyardee pizza whose ingredients came packaged in a box with canned pizza sauce and packets of parmesan cheese and crust flour. In the late 1950's, , Shakey's and various other mass production pizza parlors appeared and further popularized pizza to the present day .
The world's best and unarguably the most authentic pizza is (Neapolitan Pizza), which maintains its preeminence through the quality of the local products - herbs, , and tomatoes grown in the volcanic ash of and fresh mozzarella - and the artistry of the pizzaioli, the pizza makers. (Read Burton Anderson's "Pizza Napoletana" in his , pp.125-149.) The sets down the rules for ingredients, dough, and cooking by which its member pizzerias must abide. Simply stated, dough is made only with flour, natural yeast or brewers yeast, salt and water. Hand or mixers that do not cause the dough to overheat must knead dough, and the dough must be punched down and shaped by hand. The oven must be a wood burning oven and structured in a bell shape and of special brick with the floor of the pizza oven constructed of volcanic stone. The cooking of the pizza must take place on the surface of the oven and not in any pan or container with oven temperatures reaching at least 750-800° F.
Pizza is perfect for improvisation and in this day and age is not limited to the flat round Neapolitan type. It's also , stuffed pizza, stuffed crust pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-on-a-stick, pizza strudel, pizza wrap, toaster pizza, grilled pizza, etc., all with combinations of sauce, , and toppings limited only by one's inventiveness. However, the best pizza still comes from the individual pizzaioli who prepares his dough and ingredients daily and heats his oven for hours before baking the first pizza.
Letter to pizza Hut
As I was making a pizza restaurant I needed some help to get me started, so who better to ask then the professionals. So I e-mailed Pizza hut and asked them for some help. As seen below:
Reply
Task analysis
Questionnaire
- How old are you?
- What type of pizza do you prefer?
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Hawaii
- Mexican
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Meat feast
- Vegetarian
- How much do you spend based on 2 people?
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£30-£40
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£40-£50
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£50-£60
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£60+
- What colors do you like?
Blue Red Green Yellow Orange White Cream Black (tick as many as you want)
Questionnaire results
Colors (asked 50 people)
Age (asked 50 people)
Type of pizza (asked 50 people)
How much do you spend based 2 people (asked 50 people)
Summary Result
From my results I found that £50-£60 was the usual amount spent at a pizza restaurant. It would be a sit-in posh restaurant and the favorite colors that people chose were cream, red, and black and also on the comments there was a bit of gold.
Specification
- Timescale- my deadline is April
- Target market- it is mainly aimed at couples or small families
- Function- it is a pizza restaurant
- Size- between 400m-300m
- Durability- the corporal identity will last two years at least.
- Aesthetics- the things that are appealing are color, font etc.
- Ergonomics- I will make the sign big, eye-catching and readable
- Materials- Foam board
- Safety hygiene- cookers etc cleaned/ floors and tables
- Environmental issues-there will be rubbish bins for customer use.
Logos-Initial ideas
I chose this idea because it’s nice and simple to understand. Also the color white stands out perfectly on the black. I would add bright red writing in bold print as well.
I found this one of the Internet on a clipart package, I liked the idea of a small man pushing a tomato. Then I changed the colors so they bring each other out (red and green) although I wouldn’t use this because it defeats the object of what I am trying to achieve.
I drew this one using a package on computer. I liked the idea of Making a globe than giving it pizza colors. I chose the colors because they bring each other out. The font as pointed out in the task analysis would be Brush Script MT.
After the last 3 logos I decided I did try and want something more to the idea of my specification. This one had a heart at the back that gave people the idea of what the restaurant was trying to achieve. I chose the colors because it was what the results were of the questionnaire. The font is Brush Script Mt and this as shown in the Task analysis.
I decided to go for something simpler than the others and that would just stand out on its own. So I just decided on the name. I chose black with white to make it stand out but I needed a background. So if I chose this one as my final idea That is something I would change.
Final Idea
I decide on idea 5. However it was to plain I needed to have something esle added on to it as well. I decided to use the heart from idea 4, but darkened it because it stood out too much otherwise. This looked fine although I decided I still needed one final touch. I decided on a explosion in the background to give it an affect of the heart exploding through.
Final idea starchart
Blue prints of Restaurant floor plan.
Instead of making three whole different ideas of floor plans I decided to just choose and make three plans of a room. This will include Three ideas of kitchens. Three ideas of eating areas. And I will also include a doorway using fancy design and an office and a female bathroom, a male bathroom and a bathroom for disabled people. I’m not sure of the idea but maybe a storeroom as well
Sizes
Using the size of no larger than 400mm by 300mm. The scale will be 10mm to every meter. This will be my guideline while producing the floor plans.