Now Hiring!

Our new Madison location is starting to take shape!

The retaining wall is in place and the frame is up.  According to project manager Guy Thrall, floors and interior walls will be going into the kitchen and back areas of the building this weekend. The city inspectors have been out and signed off on the electrical and plumbing work that has been completed. Window installation is starting. Later this week they will be tying in the sewer lines to the city system and cement will be poured for new sidewalks and curbs. Guy reports that they will start hanging the interior drywall and cabinetwork next week.

We’ll continue to keep you posted on Madison’s progress, and we’ll definitely let you know when we’ll be open!

Open for Business!

Today, UW students were greeted with a brand new Husky Union Building (aka The HUB) and the reopening of our HUB Pizzeria in Husky Den!

Two years ago the HUB closed for a major upgrade. Built in 1949 and originally intended to serve 26,000 students, the HUB has had 4 smaller remodels over its 60-year history and has grown from 70,000 square feet to the 260,000 square feet that it now occupies. This latest total renovation (the first in its history) was designed for silver LEED certification. It integrates formerly disparate design elements and allows more outside light into the building. Other highlights of the renovation include a 3-floor atrium and a green roof. Students will enjoy a space that is far more flexible and inviting than the “old HUB”. Meeting rooms can now accommodate up to 200 people, and the gloomy hallways are now a thing of the past. The project designers were able to evoke the memory of the better aspects of the old building by keeping about half of it’s structure.

The HUB Pizzeria first opened in 2002 and was one of the anchors of the old dining area, and we are thrilled to be back. Along with our McMahon, Eleven 01 and University Ave pizzerias, we are excited to introduce a new Husky freshman class to Seattle’s Best Pizza.

Welcome Back Huskies!

You could learn to toss a perfect pizza like Associate Manager Molly Wakenshaw!

Football season has started, the kids have gone back to school, and the lazy days of summer are over. In a few short weeks, our busiest time of the year will start. It’s Pizza Preseason right now!

We’re currently drafting new talent. Our coaches, er, managers, scout the applicants. Their practiced eyes size up the potential rookies. Do they possess the quick hands and fleet feet to be able to scramble around the kitchen as a cook? Can CSR hopefuls handle the blitz of calls that are sure to swarm our Phone Center? Will potential drivers be able to defend against the rush and safely make their way downfield  through our delivery areas? Will manager applicants have the instincts to call the right plays any given night?

We are accepting applications at all of our locations.  Great people, competitive pay, and maybe best of all, free pizza! We’re also looking for players to join our expansion team, the new Madison Delivery Kitchen. Since the kitchen is still under construction, please send job inquiries to mikey@pagliacci.com.

Miller Delivery Kitchen General Manager Jeff Maneval, Darryl Smith, Cindy Harmon, her daughter Reese and Vice President of Operations Jeff Woodruff enjoy a moment at the Miller Delivery Kitchen.

Jeff Maneval, the General Manager of the Miller Delivery Kitchen, always chuckles when he tells the story of the impetus behind our latest limited offering pizza, Uncle D’s BBQ Chicken Primo. One of his long-time customers always asked if we had a BBQ chicken pizza. As this (very regular) customer approached 500 orders, he told Jeff that if we did not have a BBQ chicken pizza by the time he reached his 500th order, he would stop calling us. When he reached 499, he stayed true to his word. However, after going through Pagliacci withdrawals, he eventually started calling from another phone number. He still asked about a BBQ chicken pizza, and we’re happy to finally tell him that he can start using his old phone number again and hit that 500-order mark! We’ve developed a BBQ Chicken pizza that we think was worth the wait.

Our Uncle D’s BBQ Chicken Primo features Darryl Smith’s Uncle D’s BBQ Sauce as the pizza’s foundation. Darryl, his daughter, Cindy Harmon and granddaughter Reese recently joined Jeff and Vice President of Operations Jeff Woodruff to talk about the sauce and make the pizza. Darryl was inspired to create his own sauce by the memories of a BBQ sauce that he enjoyed growing up in California’s Bay Area. He thought, “What the heck…it can’t be that hard! They all have pretty much the same ingredients anyway!” He’ll be the first to tell you that it’s not as easy as he thought. After making gallons of sauce that didn’t quite meet his standards, he finally hit upon a recipe that he knew was the one. His first batches were made in 110-gallon vats that were so big that he had to use an oar to stir the sauce. His sauce is available at QFC and Whole Foods Markets. Darryl has expanded the recipe and now offers his sauce in mild, medium (the original) and hot.

Be sure to try our Uncle D’s BBQ Chicken Primo before summer ends!