Cheers-Nov-Dec 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 15 of 63 16 • November/December 2016 16 • November/December 2016 November/December 2016 THE NEXT THE NEXT THE NEXT THE NEXT CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER FOR CPK FOR CPK FOR CPK C alifornia Pizza Kitchen has come a long way since its founders Larry Flax and Rick Rosenfi eld pooled together bank loans, personal savings and friends' investments to lease space for a gourmet pizza place in Beverly Hills, CA. The "polished casual" concept, which celebrated its 30th anniversary last year, was an immediate hit. The menu, developed by legendary pizza chef Ed LaDou, included the chain's now-signature BBQ chicken pizza and unique salads. CPK, as it's known in the restaurant industry, today operates 210 locations throughout the U.S., with additional locations in 15 countries. The brand has also launched a line of crusts and frozen pizzas available at grocery stores, and licensed through Nestlé, plus an array of cookbooks. The Los Angeles-based chain has had some hiccups along the way, with different investors and periods of overexpansion in the '90s and early 2000s. But CPK, which was acquired by investment fi rm Golden Gate Capital in 2011, has prevailed and is looking to the next 30 years with its Next Chapter program. California Pizza Kitchen is focused on sangria, food pairings and education By Kyle Swartz California Pizza Kitchen pairs its new Carne Asada Pizza with Modelo beer or one of its Margaritas. CPK now offers a sangria fl ight of three 3-oz. pours of the Orchard, Red-Berry and Beehive sangrias, priced at $9.99.

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