Jesse sent a message to Greg Creed – Chief Executive Officer of Yum Brands – Email Address that said:
Dear sir:
I am a new employee of pizzahut in Kissimmee, FL and life long customer. Something I have always loved about pizzahut has been the quality of food. To continue to compete in today's diverse market we must hold the highest standards and quality of food for our customers. I was a small business owner for many years, so I understand the direct impact of quality and diverse products to the success of a business.
With that being said I have a few suggestions to help us hold a leading edge in the pizzeria marketplace. I will leave you with 2 of my simple ideas for now. If they spark any interest, you can contact me. I think of fresh ideas each day...
1. Allow customers to add up to 3 toppings on our pastas. At the moment the Tucson chicken is quite bland also we will profit from the up charge of toppings. We can easily prep pastas with 20% less ingredients to allow for topping space and maximum profits.
2. Put a 3 toppings calzone on the menu. I currently make them with the employee meal using the personal pan Dough and 3 toppings. I've nearly perfected the method and quality is superb . A trial run could be done with those pizza doughs. Conveniently they fit perfectly in our pasta and cheese Stix box.
Thank you for your time. You can email me or call God bless...
