Maïtena URRUTY
Owner of the « Fandango » distributor Based in Mauleon (3.300 inhabitants, south of France)
“That allows me to sell 24 hours a day and 7 days a week. Pizzas which are in the machine are the same ones as those I’m preparing in my restaurant, not deep-frozen. The delicatessen comes from butcher’s shops around Mauleon and vegetables are bought from the local scoops. Nowadays, that corresponds to what young people are waiting for: being served when they want, without any constraint. I think that distributors will be soon everywhere and I said to myself that if I don’t start now in that business on Mauléon area, others would anticipate me and will take this market”
Comment extracted from an article of the newspaper « SOUTHWEST » published on Thursday, March 19th, 2009
Ronald DIDION
Owner of a distributor based in Havelange – Belgium (5.000 inhabitants)
« I met all the manufacturers, but I was directly seduced by the ADIAL distributor. Its type of cooking is unique. It is a recycling pulsed air oven with which allows to don’t dry out the pizza. I am surprised with the craze which arouses the machine. I did not expect it because I was especially afraid that the machine seems artificial. But, what we notice, it is that when the consumer tries, seen that the quality is there, he returns there without any problem at all. «
Comment extracted from a television broadcasted report » MAtélé » January 6th, 2009
Gilles RENARD
Network of 5 « PIZZA’LIB » distributors Based in Levallois-Perret, Aubergenville, Méré, Lyon and Le Mans (France)
« With this machine, customers can stock up at any hour of the day or night. There is no problem of staff, none sick leave, salary taxes or vacation to be paid. The machine works alone. When you are at home, you know that you continue to work. Just great! «
Comment from an article of the newspaper “Le Parisien”, published on May 2007, the 29th.
Chantal PORCHERON et Aldo BRANCHI
Owners of 2 distributors « PIZZA CASA » Based in Savigné – France (3.000 inhabitants) and in Ruffec (3.600 inhabitants)
Visiting a pizza show in Paris, we discovered a new machine. Its inventor, Max Petit, named it “Pizzadoor”. At once we understood that it was a brilliant invention, and we decided to set up one at Savigné city in May, 2007, the first one of our area. Its principle is simple: the distributor is attached to a cold room which can contain up to seventy pizzas for a maximum of three days. The customers can choose a cold or warm pizza, because the machine also possesses the possibility to cook a pizza within three minutes. Everything is directly managed by computer, so we can know at once how much and which type of pizzas have been sold. Since its installation, the machine distributes an average of 24 to 25 pizzas a day for 10€ average price, what represents a good activity complement. Success of “Pizzadoor” is doubtless due to the ease which a distributor can represent, but also to the fact that there is no difference between pizzas which we eat at the restaurant and those available at the machine. Moreover, it is surprising to notice that the place of the distributor became as a branch of our establishment: it is a friendly place where our customers meet and discuss while waiting their pizza. «
Extract of an article published by the magazine Promocash in June, 2008
