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-- it's Friday lots of people during lent.
EP staff know me usually if you don't meatballs or something hunt and it's not being silly it's -- -- -- so why not talk.
Two and Jim De'Angelo ended CLO with -- on -- -- pizza.
A Chicago a staple joining us from Chicago -- Jim thanks for coming on the show.
I learned -- -- yeah I'm good and so what makes lose pizza so that.
You know loses Chicago style deep -- which is a little unique and I guess what makes it's so good -- The quality of ingredients they use.
And the people we have making it just have a love to create something.
With such high quality.
Is -- -- deep dish pizza a different from traditional deep dish pizza or it's just one of the -- types -- -- I mean there's you know sometimes it's called deep there's sometimes it's called Chicago style meant.
It's in a category that's you know similar to I guess what people would call Chicago style deep dish pizza act but yeah we believe it's it's better because of the quality of ingredient right and our commitment to quality.
I have to say I've never seen packaging like this week we have the -- -- these are empty of course that this is that the paction holding up with the aluminum foil on the outside this is what.
A to go pizza frozen pizza the common.
Frozen pizza yeah which is our mail order pizza which you can get anywhere in the country could order today and get it tomorrow.
But yeah we sell frozen pizza also -- our stores like that but that would be packaged differently if you ordered one fresh -- for the for the day.
-- comment for major chain to have -- An online -- where you can order and -- -- not its delivery as a whole new level.
Yeah I it's it's I think it's quite different quite unique when we started it really was.
Transplanted Chicago -- all over the country -- said.
They couldn't get Chicago style deep dish anywhere and so.
They come in and ask us to make -- forum.
And they take it back with them and then we got the idea of hey if we could make it one stop shop call us.
We'll do all the packaging and shipping and get it to the next day so that's kind of that start and -- that and a successful part of your business.
Very successfully our taste of Chicago business is very successful with will probably do over 300000.
-- like that the one that you have that size there over the year.
-- impressive and how only.
Is that for you economically the shipping and all the costs associated with running that business manageable.
Or certain parts of the little harder than others.
Yeah -- you know -- was a different business we first took it and -- figuring out the shipping and working with those companies in the packaging and and the quality you know how do you.
You know a product that's become so well known for its freshness and quality -- and that frozen.
And so we had to work with that over the years and continue to work at it we're always trying to make ourselves better and better and so.
But those have their challenges you know how to do that business I -- -- an updated.
So it's interesting like most of the world are online ordering has increased.
Immensely over the just the last year too and show.
You know a lot of online presence and again just word of mouth has been a big part of you know just people who love our -- continue to spread the word to.
Yes and you know what you are quite a force to be reckoned with his 35 locations in the Chicago area you employee 17100.
And he -- three and a half million -- it's easy each and every year so that's a pretty big company any plans says.
Says you know come here to New York -- -- nationwide.
Well other than being able to call an interlude ago.
Where you could get it in New York the next day.
-- you know I think you'll probably you know are major market obviously here -- Chicago metro.
And we still feel like there's room to grow here.
-- but obviously that's shrunk as we gotten to 35 and so I think in the next few years you'll see us start to expand.
And other states and that'll probably start midwest and then we'll kind of see where -- scared to take on New York pizza you know you -- Scared now you know it's funny.
I'm from New York compounds that hasn't -- -- it's funny to hear them say it's really apples and oranges you can really like both the national really wouldn't be.
Taking it -- it would just be adding another another love I think the people's lives.
Jane you and engineering -- did you ever expect to be doing what you're doing.
-- -- you know it was my first high school job when I started.
And thought no way was I doing this the rest of my life but.
I think they.
The cool part of being in the restaurant business for me is just it's the people you know the people -- -- work with.
The customers the day today now know days the same it seems like because you just get to meet.
People from all over.
Whether it's locally or whether it's in our city stores that tend to have more people from all over the country.
-- about a quarter of Lou's full time staff have given at least ten years of service so you know I passed -- good company to work for.
Yeah I you know my my kind of I'm one of those people be here thirty years -- -- this June yeah that -- I'm 45 I was thinking when I -- did -- but.
You know at the beauty of -- that's kind of our family away from her family and you know the old saying -- you spend so much time at work but.
Have such very great second family where.
That we're committed to our product we're committed to our customers but we're committed to each other -- and so I think that's -- people stay.
I'm obviously there are regulations coming down the -- set to hit many companies particularly in the restaurant industry the food industry next year as a result of the new health care a lot.
How is that going to affects you.
-- you know we're in the process of trying to figure out what is the dollars look like what is that gonna cost us.
You know I mean again being a people oriented business.
We're very interested in me.
Having the lives of our employees be better and so.
We ban on the path of figuring out how to have more you know more benefits whether it's insurance or other things for.
Our employees but.
You know it's scary when it -- regulated because sometimes.
They can go a little faster than maybe what -- right here you know cost I think is probably what's the biggest concern.
Yeah -- and today's three year anniversary.
The change in the health Caroline's -- -- fellow Italian release your last name is.
700 joining us this Friday -- mom -- -- see.
I'm excited to tries have a great day.
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