Page 9 - Happy's Pizza
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Happy’s Pizza | 9
Also looming ahead is an update of their
menu and the creation of an online ordering
system, which Curis is hoping to have ready
for early 2013. They’re open to adding new
items to their menu, he says, particularly if
a suggestion comes from a customer. If they
feel it works, it will be added across the board.
“
We’re not just pizza. We’re not just ribs.
We’re not just chicken. We’re always looking
to increase the taste, quality and consistency
of all of our products.”
Looking ahead to the longer term, Curis
can see Happy’s Pizza expanding to 1,500 lo-
cations in 10 to 12 years. He would like to
see more franchisees becoming multi-unit
owners because they believe in the concept
and will re-invest profits into the company.
But more importantly, he wants to see a low
closure rate at two per cent or less. “That to
me is more important than 5,000 stores,” he
says.
