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...billion pizza industry, in which the thickness of tomato sauce and the texture of dough can be all-consuming passions, the truth these days is that Papa John's has been eating everyone else's lunch. The company has nearly doubled its market share in the past two years, to 4.1%--grabbing away business from No. 1 Pizza Hut and No. 3 Little Caesars and battling delivery king Domino's. Papa John's (1997 sales: $868 million) is the only one of the four largest pizza chains whose slice of the pie has grown at double-digit rates over...
...pizza market and four times as many stores as Papa John's, has been busily boosting quality and shutting down poorly performing stores. Under pressure from Papa John's, Pizza Hut spent $50 million last year to roll out what it called Totally New Pizzas, featuring thicker tomato sauce, fresh sliced vegetables and meatier toppings. Meanwhile, Pizza Hut has closed 250 stores since PepsiCo spun it and siblings Taco Bell and KFC into Tricon last year. The new strategy pushed Pizza Hut's same-store sales up a strong 9% in the second quarter, although the company said last week...
...vegetables and canned beans (full of protein and fiber) to your favorite soups and stews, and try new ones. There's a tomato-lentil soup, spiced with cloves, in the New Basics Cookbook (Workman) that tastes so good you'll swear it's bad for you. I turn it into a one-pot meal, with a slice of whole-wheat bread...
Appetizers include Tex-Mex standbys like nachos, guacamole and chorizo-studded queso-fundido. However, a few more innovative twists and flair, such as spicy Aztec soup ($2.95), with its thick tomato base brimming with onions, corn, chile and lime, topped with strips of tortilla chips. Smoky Avocado Chipotle Salsa ($3.95) resembles a cross between salsa and chunky guacamole, served with Tostones, which are fried plantain chips. Peel-N-Eat shrimp ($6.95) are an even more unusual addition to a Tex-Mex menu, served with spicy cocktail sauce and a side of salsa fresca. For grease-craving grazers, the Baja Sampler...
...rice pilaf, accompanied by a salad whose dressing is vaguely reminiscent of peanut sauce. The dish holds together well as a lighter option that remains flavorful and coherent. Chile rellenos ($9.95) sound unusual as well, advertised as Anaheim and Poblano peppers stuffed with shredded chicken, cheese, sun-dried tomato and pumpkin puree, a combination that dares to depart from the norm. Baja also creates an entirely new form of fusion, a Mexican-style pizza with a tortilla crust, covered by black bean puree, and a selection of toppings ranging from grilled anaheim peppers, grilled corn and jack cheese to spicy...