![]() ![]() PDQ utilizes a white-label app designed exclusively for the brand, and it integrates with its Revel POS system. Proprietary ingredients are moved using a national vendor, and the brand has worked diligently to create good partnerships with its vendors. Today, PDQ operates 63 traditional restaurants, as well as a handful of units in airports and sports arenas. That's our corporate ethos."Ĭhicken tenders are a hallmark item for the brand. "Again, the emphasis on culinary is magnificent," Sweeney said. They make most of their food in house to order using proprietary recipes. Those items are made to order, Sweeney added, and meant to be eaten right away. Toss that again in breading to crisp it up and serve it with PDQ Sauce." ![]() … It's insane that a QSR restaurant will hand cut fresh zucchini and then take that zucchini and toss it in a light breading and then toss that in buttermilk. "I've always been amazed at PDQ at the level of work that goes into it. "We go to a lot of trouble for all of these" menu items, Sweeney said. The chicken is buttermilk brined, double breaded by hand, and tossed in a sauce like PDQ's popular Honey Butter. The brand's bestseller is its four-piece chicken tender meal, but the chicken sandwiches are also big movers. "We're very focused on the whole person, and this may be a stepping stone for them." On the menu "We want highly educated managers, and we want them to be part of the process," Sweeney said. Zoom meetings with speakers in fireside chats, book groups and master classes with professionals like Disney's Bob Iger, or case studies on Chick-fil-A's adoption on technology, are held every Thursday, advancing the thinking of many of the brand's managers. "We have a fairly advanced education program." "I think we're slowly changing the industry this way," Sweeney said. How managers manage hourly workers is also paramount to the brand's success. That includes scholarships for and helping employees in need. And we want to do that by changing the lives of our people and the guests." We compete at QSR, we're bound by all of the guardrails that make a concept a QSR, but we want to be at the top of the culinary stack. "The vision is to be at the top of the culinary sector stack. "It was a fresh concept, and they took a lot of pride culinarily," Kep Sweeney, PDQ CEO, told QSRweb in a phone interview. They opened the first PDQ in Tampa in October 2011 on the principles of great food, great hospitality and cleanliness. Together, Basham and Reader discovered a concept in North Carolina called Tenders, purchased the brand and spent two years working on it. Reader's children played competitive sports, affording him the opportunity to visit QSRs in other states. The brand was launched by Outback Steakhouse Co-Founder Bob Basham and MVP Holdings CEO Nick Reader. The brand's founders wanted a healthier option to most QSRs in the market with great service and even better food. short for People Dedicated to Quality - was founded on simple ideals. Matt is a pizzaiola who is devoted to perfecting the craft of cooking in a wood fire oven.P.D.Q. Michelle formerly owned a restaurant and brings her presentation of food and recipes to ensure that customers are pleased with their food and services. Today, the majority of their business is from private catered events, weddings, business parks, birthday parties, rehearsal dinners and any other reason you can think of to celebrate! In 2020 they purchased a church building in Keedysville MD which is situated on 1 acre where produce is grown for fresh ingredients used in many of the recipes. It was a huge success and confidence builder! ![]() Their first large catered event was a wedding with 250 guests, serving wood fire brick oven pizza and several side dishes. During the early years they worked on perfecting their craft so they could serve multiple guests in a short amount of time. During the first two years they attended large and small public events, wineries, breweries and random spots to sell their wood fire brick oven pizza. Matt and Michelle Deming started Fireside Pizza and Catering in 2016 when they purchased their first wood fire brick oven food truck. ![]()
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