In the article, it described one hotel owner’s observation over a 6 day period where his staff had collected about 300 empty pizza boxes. And it dawned on him: those 300 empty boxes represent a significant lost stream of revenue. Through the minds of Scott Uram, CEO, and Scott Winer, VP of Operations, they began the process of launching a way for hotel owners to capitalize upon the lost stream of
revenue…but also for travelers to be able to eat a quality pizzeria style pizza, delivered fast and fresh to their rooms. They dreamed big. They tasted ingredients. They had conversations with pizza restaurant owners, hotel owners, friends and family. And after thousands of tests, came upon a proprietary pizza crust with garlic and butter blended in to provide a savory foundation for the pizza. And what is pizza without sauce? Most shelf-stable sauces have oils blended in that allow for the stability, but steal from the taste. They are orangey in color and are quite common in the pizza industry. The Pizza Bell Hop team worked to develop a proprietary sauce, with chunks of fresh tomatoes and a nice, rich red color. And finally, they had to agree upon the crowning glory of the pizza, the cheese. The cheese they chose was no simple blend of mozzarella and provolone. Instead, the Pizza Bell Hop team developed a proprietary blend of 6 cheeses reminiscent of old-world Italian pizza. Add to that rich meats and fresh vegetables, as well as a variety of pizzas from standards like Pepperoni and Sausage, to a Buffalo Chicken Pizza, Barbecue Pizza, Chicken Alfredo Pizza, and for the morning traveler, a hearty Breakfast Pizza with egg, bacon, sausage, cheese, upon a bed of Alfredo sauce. Scott and Scott began to form a team of people committed to the Pizza Bell Hop vision to bring quality pizzeria style pizza fast and fresh to hotel rooms across the country, and to help hotel owners increase their revenue streams.