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LATIN, MATRIPEDICABUS, DO YOU SPEAK IT
http://www.dallasnews.com/business/...s-to-grow-sales-by-appealing-to-grown-ups.ece
The place where a kid can be a kid also wants to be the place where Mom can get a cappuccino and Dad can chow down on an artisan-like pizza.
The Irving-based Chuck E. Cheeses chain this week completed the nationwide rollout of the biggest change to its menu in more than a decade, officials said in an interview this week. The change is meant in part to reduce the vetoes from parents craving more sophisticated tastes.
New offerings include California Alfredo thin and crispy pizza with mushrooms and spinach and, for a limited time, New York-style cheesecake.
The point, Tom Leverton said, is to recognize that while children drive the desire to visit, its the parents who hold the car keys.
When you think about Chuck E. Cheeses, you certainly do think about kids entertainment upfront as well as pizza, said Leverton, chief executive of the parent company, CEC Entertainment Inc. We see an opportunity to further improve ... on providing menu offerings that entice the adults more to agree to take their children to Chuck E. Cheeses.
If we provide a good experience for Mom and Dad, he added, they are going to be more willing to take their kid to Chuck E. Cheeses instead of ... going out to a competing place.
Nationwide, the company rolled out the Cali Alfredo pizza along with an update to its BBQ chicken pizza, now with a smoky barbecue sauce and fried onions. It also has introduced whole-wheat tortilla wraps such as Chicken Caesar and a Club wrap.
And it added churros with dipping sauces.
All locations in North Texas are being remodeled in the coming months. Some will include full coffee bars, featuring cappuccinos and lattes. Others will have full dessert bars.
If those items prove popular here, they may be expanded.
The companys website touts all-new menu items for grown-up tastes, proclaiming were not playing games with our food anymore.
In addition to the menu updates, the company is mulling replacing those jingling tokens with a plastic play pass, a la Dave & Busters. It also sees an opportunity to get more into the to-go business, with the food drawing diners who arent necessarily toting a toddler.
Parental feedback on the menu additions so far, from some of the early adopter markets, has been phenomenal, Leverton said.
I think youd guess 10 or 15 other places before youd guess that Chuck E. Cheeses would provide this type of pizza, he said. Its not artisan, but it is surprising.
Push for upscale
The chains push toward the upscale comes as the pizza industry nationwide is beefing up the menu in the face of increased competition.
In November, Pizza Hut, the nations largest pizza chain, announced the most expansive brand update in the companys half-century history. That included menu additions that mirror some items seen at artisan pizza shops and at fast-casual players such as Pie Five Pizza, based in The Colony.
Michigan-based consultant Dave Big Dave Ostrander sees the market dividing into four distinct groups.
I think that theres going to be three big winners when its all said and done, said Ostrander, a frequent pizza contest judge. No. 1 will be the very highest quality providers, [restaurateurs] that just make a fantastic pizza. No. 2 is going to be the lowest cost provider, and we all know who they are.
The third ones are the fast-casual types. Some of it is above average to very good, he added. The rest are going to be slugging it out for the same customers.
That means more competition in the middle of the pack, where some consumers place Chuck E. Cheeses pizza now.
I eat pizza a lot, Ostrander added. I havent eaten their pizza in a long time. I dont think theyd win gold, silver or bronze in the competitions Ive judged.
At a Chuck E. Cheeses in Garland this week, several parents said they like the chains pizza as it is, especially the pepperoni, which seemed to reign supreme this particular evening. None of the parents spotted during the dinner hour were dining on the menu updates.
Pepperoni preference
As she kept a watchful eye on just-turned 5-year-old Annabelle and big sister Gracie, 8, Brandie Bohmer noted that bolder flavors might come in handy during birthday parties, when the restaurant hosts a mix of adults.
Bohmer, who lives near Wylie, is a mom of four and said she has at least two birthday parties at Chuck E. Cheeses annually.
When I have all of my family come, you do like to have different pizzas, she said, as Gracie and Annabelle stopped by to display their ticket haul.
She and the kids are partial to pepperoni, which Bohmer said shed buy on its own merits. She doesnt think shed order any of the new pizzas on a regular family fun day outing, adding thats not going to happen.
Nearby, Zab Herrera, 38, also handed out slices of pepperoni to his daughters. Its easier, he said, to just get one pizza that the whole family likes.
Currently, the to-go operation at the kid-centric restaurants consists largely of parents taking home uneaten pizza slices. Leverton envisions more diners making a special trip.
With pizza this good, I think we will be able to generate [consumers] just coming in to take it home, he said.
The company, which was taken private last year by affiliates of Apollo Global Management LLC, is investing more in equipment and talent to improve the food.
When CEC switches corporate headquarters this summer, the new building will have an expanded test kitchen, Leverton said. Overseeing operations there will be executive chef Gregory Casale, a Culinary Institute of America graduate.
We are a real restaurant, and having that test kitchen will ensure that this is not just a one-time big bang, Leverton said.