Author Topic: NJ Boardwalk Pizza  (Read 192111 times)

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Offline Chicago Bob

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Re: NJ Boardwalk Pizza
« Reply #1820 on: March 13, 2014, 11:40:28 AM »
I sure don't understand it either Norma.....with your long standing history at Root's Market you'd think they would be more accommodating to you. It stinks.

Bob
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1821 on: March 13, 2014, 05:24:23 PM »
I sure don't understand it either Norma.....with your long standing history at Root's Market you'd think they would be more accommodating to you. It stinks.

Bob

Bob,

I don't think how long I have been at Roots really matters.  I think a lot of stuff goes over their heads because they are so busy with so many things.  Root's is on Twitter starting this week.  They want tweets.  They also want opinions and suggestions for new stands and want to know what kind of foods customers would like to see at Root's.  That was just started this week too.  If Root's allows any new kind of food stand that needs water and that stand is bigger than mine I just might think about getting out of market.  Root's also started a cooking show this week with videos on YouTube on how to prepare the foods with fresh ingredients from Root's.  If you look at Root's facebook page you can see it all.

Norma
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Offline Chicago Bob

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Re: NJ Boardwalk Pizza
« Reply #1822 on: March 13, 2014, 11:28:55 PM »
Bob,

I don't think how long I have been at Roots really matters.  I think a lot of stuff goes over their heads because they are so busy with so many things.  Root's is on Twitter starting this week.  They want tweets.  They also want opinions and suggestions for new stands and want to know what kind of foods customers would like to see at Root's.  That was just started this week too.  If Root's allows any new kind of food stand that needs water and that stand is bigger than mine I just might think about getting out of market.  Root's also started a cooking show this week with videos on YouTube on how to prepare the foods with fresh ingredients from Root's.  If you look at Root's facebook page you can see it all.

Norma
Thanks Norma...I'm going to check into this new social media Root's is venturing into.
Make sure you get your girls all tweeting. You need a big "Norma's Pizza" presence.  8)

CB
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1823 on: March 13, 2014, 11:55:08 PM »
Thanks Norma...I'm going to check into this new social media Root's is venturing into.
Make sure you get your girls all tweeting. You need a big "Norma's Pizza" presence.  8)

CB

Bob,

You can check it out if you want.  I don't even know how to tweet and am not really interested in learning.  My family doesn't tweet either.  I will see if Root's posts anything about their tweets they get.

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1824 on: March 18, 2014, 09:57:19 PM »
Our friend Dave came to the stand today and made this creation out of one of my boardwalk style dough balls. 

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1825 on: March 19, 2014, 10:17:13 AM »
I had a longtime market friend accidentally stop at my pizza stand yesterday.  I have not seen him since we owned the caramel popcorn stand and that has been over 7 years ago.  My old-time market friend used to stop and talk to me and my late husband many times.  He said he never comes into the area I am in but decided to come back that way yesterday.  He couldn't believe I was now making pizzas.  We talked about pizzas and he said my pizzas looked like Mack's or Manco and Manco pizzas.  He told us he brought his children up on Mack's and Manco & Manco pizzas.  Steve had just pulled a fresh pie from the oven and he then purchased a slice and said it did taste like Mack's pizzas.  He then purchased another slice and said he would spread the word about what kind of pizzas I made and would be back.  My old friend told me his sons had worked for Pappas Restaurants in Texas and they made lots of money in doing that.  My friend told me he now owns is an Irish Pub restaurant with his sons in Lancaster. http://www.anniebaileys.com/  He told me the Irish Pub is doing very well. https://www.facebook.com/AnnieBaileysLancaster

I made a different pizza yesterday using a boardwalk style of dough.  I don't know if I will continue making them but some customers did purchase them.

Norma
« Last Edit: March 19, 2014, 10:19:42 AM by norma427 »
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Offline wahoo88

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Re: NJ Boardwalk Pizza
« Reply #1826 on: March 19, 2014, 11:30:03 AM »
Norma,
Olives, scallions, cheese, and some sort of white sauce? 

What was your inspiration for this pie?

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1827 on: March 19, 2014, 04:36:08 PM »
Norma,
Olives, scallions, cheese, and some sort of white sauce? 

What was your inspiration for this pie?

Dan,

The white pizza toppings were country smoked bacon, garlic alfredo sauce, green onions (with some of the tops used) smoked gouda and the regular cheese I use.  There was really not kind of inspiration but I used the same dressings on a fat flake pizza.

Norma
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Offline Zing

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Re: NJ Boardwalk Pizza
« Reply #1828 on: March 25, 2014, 10:02:49 PM »
All you want to know about twitter:
https://support.twitter.com/

Things are still slow there:
https://twitter.com/RootsCtryMarket

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1829 on: March 25, 2014, 10:15:15 PM »
All you want to know about twitter:
https://support.twitter.com/

Things are still slow there:
https://twitter.com/RootsCtryMarket

Thanks Zing!  I don't know if I want to learn to do that, but will think about it.  Thanks for also posting the link to RootsCtryMarket twitter.  I see it is slow there.

Norma
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Offline Pete-zza

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Re: NJ Boardwalk Pizza
« Reply #1830 on: April 03, 2014, 03:23:33 PM »
Norma,

Courtesy of member Bob1: http://abclocal.go.com/wpvi/story?section=news/local&id=9490400.

See, also, http://www.pressofatlanticcity.com/alerts_breaking/owners-of-manco-manco-pizza-chain-arrested-on-tax-charges/article_e5fb6f10-bb3f-11e3-8c0a-0019bb2963f4.html.

Once the Bangles are outfitted with new prison garb, you can move into their spot with your Boardwalk pizza ;D. Things like this happen for a reason, Norma. Once former Manco & Manco customers try your Boardwalk pizza, they will discover that the Bangles not only evaded taxes, they also evaded making good pizzas for their customers and maybe even skimmed some cheese off of the pizzas as well. Let's see if the Bangles can wangle their way out of this one.

Peter

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1831 on: April 03, 2014, 04:13:24 PM »
Norma,

Courtesy of member Bob1: http://abclocal.go.com/wpvi/story?section=news/local&id=9490400.

See, also, http://www.pressofatlanticcity.com/alerts_breaking/owners-of-manco-manco-pizza-chain-arrested-on-tax-charges/article_e5fb6f10-bb3f-11e3-8c0a-0019bb2963f4.html.

Once the Bangles are outfitted with new prison garb, you can move into their spot with your Boardwalk pizza ;D. Things like this happen for a reason, Norma. Once former Manco & Manco customers try your Boardwalk pizza, they will discover that the Bangles not only evaded taxes, they also evaded making good pizzas for their customers and maybe even skimmed some cheese off of the pizzas as well. Let's see if the Bangles can wangle their way out of this one.

Peter

Bob and Peter,

Thanks for the news.  I didn't know that the Bangles owned Manco & Manco now. 

As for me trying to move to make boardwalk style pizzas at the shore as the old saying goes, “I am too old”.

An old friend of mine did talk to me this past Tuesday and said years ago a friend of his (that lives down south now) was a manager at Manco & Manco for about 5 years.  He is going to ask his friend what the brand of cheese was.  Maybe I will finally find that information out.

Norma
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Offline BillyCorgan

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Re: NJ Boardwalk Pizza
« Reply #1832 on: April 03, 2014, 07:52:10 PM »
Bob and Peter,

Thanks for the news.  I didn't know that the Bangles owned Manco & Manco now. 

As for me trying to move to make boardwalk style pizzas at the shore as the old saying goes, “I am too old”.

An old friend of mine did talk to me this past Tuesday and said years ago a friend of his (that lives down south now) was a manager at Manco & Manco for about 5 years.  He is going to ask his friend what the brand of cheese was.  Maybe I will finally find that information out.

Norma


Keep us updated!

The only thing surprising to me about the tax evasion was learning that the owners are neither named Mack nor Manco.. ???

Offline PowerWagonPete

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Re: NJ Boardwalk Pizza
« Reply #1833 on: April 04, 2014, 01:08:56 AM »
I am getting busier all the time with the boardwalk style of pizzas which is good.  I don't know how long my old body will be able to take these long busy days though.

Well Norma, don't keel over yet until I can get down there again and try a slice.   ;D ;D ;D

Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1834 on: April 04, 2014, 07:43:17 AM »

The only thing surprising to me about the tax evasion was learning that the owners are neither named Mack nor Manco.. ???

Billy,

To try to explain a little more about what relationship you can read these articles.  I even forgot about how everyone was related from Mack's and Manco & Manco.

From this article it says that Mary Bangle is Frank and Kay Manco's daughter.

http://articles.philly.com/2011-12-18/news/30531374_1_pizza-parlor-boardwalk-pizza-heaven

This articles also explains more. 

http://oceancitydays.blogspot.com/2011/12/mack-mancos-to-manco-mancos-pizza.html

Norma
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1835 on: April 04, 2014, 07:50:04 AM »
Well Norma, don't keel over yet until I can get down there again and try a slice.   ;D ;D ;D

Pete,

I might keel over if you get to come to try a slice, but the journey to be able to make a pizza like Mack's has been a long one.  This month I am opened for 5 years and I am still working on the dough part.  :-D  Are you doing okay that you didn't make it to market sooner?

Norma
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Offline BillyCorgan

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Re: NJ Boardwalk Pizza
« Reply #1836 on: April 05, 2014, 01:16:22 AM »
Pete,

I might keel over if you get to come to try a slice, but the journey to be able to make a pizza like Mack's has been a long one.  This month I am opened for 5 years and I am still working on the dough part.  :-D  Are you doing okay that you didn't make it to market sooner?

Norma

Thanks for this article Norma.  It always amazed me that they never franchised out and expanded.  I understand some people are happy running a small business and having a few stores.  However, If this were my brand I would have tried for 500 shops. 

What's surprising is that no one is able to get the recipe from some employees that have worked there?  For a relatively low level position (tossing pizza - sorry if I offended anyone) even if they sign NDA's I'm sure it would leak over the years.. and I doubt they have a centralized kitchen that holds all the recipes.  Maybe I'm wrong here..


Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1837 on: April 05, 2014, 08:10:28 AM »
Thanks for this article Norma.  It always amazed me that they never franchised out and expanded.  I understand some people are happy running a small business and having a few stores.  However, If this were my brand I would have tried for 500 shops. 

What's surprising is that no one is able to get the recipe from some employees that have worked there?  For a relatively low level position (tossing pizza - sorry if I offended anyone) even if they sign NDA's I'm sure it would leak over the years.. and I doubt they have a centralized kitchen that holds all the recipes.  Maybe I'm wrong here..

Billy,

I really don't know why they never franchised out or expanded more. From the one other article I linked and what it said about Duke Mack. 

Duke had bigger ambitions though, and as the numbers of Atlantic City casinos increased, he decided to open a business on the Atlantic City boardwalk, but it wasn't just a pizza shop, it was also a bar and restaurant - Duke Mack's. It became one of the most popular places in Atlantic City for many years. 

Eventually Vince Mack left Ocean City and moved to Atlantic City where he worked making pizza for awhile and then retired, enjoying life as a man about the boardwalk before he too passed away.  


Joey Mack did leave Mack's and I am not sure what happened that he did that (I think it was some kind of falling out).  I did visit Joey Mack's in Philadelphia one time at Reply 29 http://www.pizzamaking.com/forum/index.php?topic=19792.msg194202#msg194202 You can see Joey Mack's pizza are not like Mack's and Manco & Manco.  I would have thought Joey Mack's would have made pizzas exactly like Mack's, but that was not the case.

I don't know if you saw where I visited Joey's in Hamilton, NJ at Reply 13 http://www.pizzamaking.com/forum/index.php?topic=25251.msg254875#msg254875  In my opinion I would rate Joey's Pizza over Mack's or Manco & Manco.  Joey's started out as a Marcuca's (also from Trenton, NJ) and then transferred to the Jersey shore.  http://www.marucaspizza.com/  Grotto Pizza is also very similar http://www.grottopizza.com/ Grotto Pizza did expand more than Mack's or Manco & Manco.

I really don't know who makes the dough at Mack's or Manco & Manco, or what their formulation is for their dough, but a very similar tasting pizza can be made.  The sauce is known and the flour is a high gluten flour.  Maybe there are recipe leaks that are not known.  Mack's and Manco & Manco do have an advantage from being in business for so many years and having a following of customers for their pizzas.  They are also at the shore where many people go for vacation.

Norma   
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Offline norma427

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Re: NJ Boardwalk Pizza
« Reply #1838 on: April 11, 2014, 09:40:09 PM »
Mack's pizza opened today in Wildwood!  I got a chuckle out of the one comment on “Wildwood Pizza Tour” facebook page.  The one lady commented. “Best pizza ever. No discussion. Pizza sauce out of a trashcan. Awesome” 

I wonder if the pizza sauce comes out of a trash can.   :-\

https://www.facebook.com/wildwoodpizzatour?fref=photo 

Norma


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Offline PowerWagonPete

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Re: NJ Boardwalk Pizza
« Reply #1839 on: April 11, 2014, 10:30:51 PM »
I might keel over if you get to come to try a slice, but the journey to be able to make a pizza like Mack's has been a long one.  This month I am opened for 5 years and I am still working on the dough part.  :-D  Are you doing okay that you didn't make it to market sooner?

LOL Norma!!!  I'm fine, thanks, and so are Ann and Kenny.  My shoulder was a little sore from kneading my own dough all winter long and, yeah, shoveling too much snow.  All good now, however, except my trucks always seem to give me bloody knuckles no matter how dry my skin is.   :)

Speaking of which, I did notice, as this long, hard winter progressed, the store-bought King Arthur bread flour I normally use was getting drier and drier due to the ongoing lack of moisture in the air.  For that very reason, I always seemed to be adjusting the water content upward.  As of right now, I'm still using about 25% more water in my dough mixes than I had before.  It could still be awhile as the weather warms, the average humidity increases, and that dry flour cycles out of the system.  Perhaps you may have been affected by this phenomenon as well depending on how and where your suppliers warehouse their products.   ;D