Imo's is so good
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Does that explain why their pizza sucks? Or is there some other reason?Nerfdude wrote:off topic and months late, but I've worked at Imo's before, and they didn't use Provel. They tell people they do, but they really use a blend made by Roma Grocery, their supplier, called "Zesty Pizza Loaf". it's not even the right blend of cheese. there is no provolone in it.Alex Ihnen wrote:Perhaps Imo's and Doggie in the Window can discover a mutually beneficial business synergy? Do dogs like Provel? I kid of course. This thread's really about the new pet store, but I do have to note that I can across a pizza place in New Orleans that advertised their pizza as "St. Louis style". I didn't go in.
Blasphemy! It is seriously one of my favorite pizzas ever. I will say that they have some locations that aren't as good as others. For my money, either of the two Hampton locations are where it's at.
i mean, this is a big part of it.The Central Scrutinizer wrote: Does that explain why their pizza sucks? Or is there some other reason?
The original story doesn't quite ring true, since Roma was, until his death last year, run by Ed Imo's uncle. And pretty much Roma's sole reason for being is as a distributor of Provel.
I've seen what appears to be a Provel knockoff with a similar name (Zesty Pizza Cheese, or something like that) at Restaurant Depot. But Imo's is so protective of the Provel trademark that I can't imagine any of its O&O's or franchises would use anything but, at least not publicly.
I've seen what appears to be a Provel knockoff with a similar name (Zesty Pizza Cheese, or something like that) at Restaurant Depot. But Imo's is so protective of the Provel trademark that I can't imagine any of its O&O's or franchises would use anything but, at least not publicly.
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You LOVE to point this out repeatedly. We get it. You hate it. Move on.The Central Scrutinizer wrote:Does that explain why their pizza sucks? Or is there some other reason?
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You LOVE to point this out repeatedly. We get it. You love it. Move on.Moorlander wrote:Whatever it is, it's delicious.
I thought there was some Imo connection between the two. Ed & Marge make a lot of their money distributing Provel, dough, and other ingredients not only to their own franchisees, but also to other pizza joints. Which is why a lot of St Louis Style pizza around town tends to taste pretty much the same.bonwich wrote:The original story doesn't quite ring true, since Roma was, until his death last year, run by Ed Imo's uncle. And pretty much Roma's sole reason for being is as a distributor of Provel.
^Kuna can supply you the same ingredients (if not better) for cheaper than trying to buy from them if you are an independent restaurant (besides the actual sauce and the house dressing). I have heard that there were a couple renegade Imo's franchisee's that tried using Kuna to break away from the iron grip of the Imo family, but that were not allowed to. That's where a good chunk of the families income comes from, and as the corporate owner it makes sense that they would want to try to control the food distribution to their brand.
I'm not saying the following as a still part-time manager at a competitor, but as a consumer. The quality of pizza from Imo's has steadily gone downhill over the past few years. It's probably the last place I would go for St. Louis style pizza at this point, and definitely the most expensive.
I'm not saying the following as a still part-time manager at a competitor, but as a consumer. The quality of pizza from Imo's has steadily gone downhill over the past few years. It's probably the last place I would go for St. Louis style pizza at this point, and definitely the most expensive.
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Imo's is like most chains. I'm sure at one point in time, Imo's was good. Back when there was only 1 location, or maybe a handful. Same for Pasta House, Friday's, etc. It's inevitable - as you expand, you regress toward blandness.
Maybe Kuna is taking less margin, but anything sold as "Provel" ultimately benefits Roma/Imo's since they are the sole distributor of that trademark.MattnSTL wrote:^Kuna can supply you the same ingredients (if not better) for cheaper than trying to buy from them if you are an independent restaurant (besides the actual sauce and the house dressing).
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On a side note, it never ceases to amaze me how many waitresses/deli clerks/etc around town think that provel and provolone are the same thing.bonwich wrote:Maybe Kuna is taking less margin, but anything sold as "Provel" ultimately benefits Roma/Imo's since they are the sole distributor of that trademark.MattnSTL wrote:^Kuna can supply you the same ingredients (if not better) for cheaper than trying to buy from them if you are an independent restaurant (besides the actual sauce and the house dressing).
bonwich wrote:Maybe Kuna is taking less margin, but anything sold as "Provel" ultimately benefits Roma/Imo's since they are the sole distributor of that trademark.MattnSTL wrote:^Kuna can supply you the same ingredients (if not better) for cheaper than trying to buy from them if you are an independent restaurant (besides the actual sauce and the house dressing).
I would assume so. I just handled the ordering, I don't know the exact supply chain. All I know is that there is no reference to Roma or Kraft on the labeling.
Since the 1980's, Roma Grocery (the arm of Imos' commissary that supplies the cheese), has been selling its franchisees 2 types of pizza cheese (approved equals), one they call "Provel" (made by Hoffmann/Churney), the other called (I believe) "Zesty Pizza Cheese" (made by Sherwood). The former sells for approx .40 more per pound than the latter.
There are franchisees who use only one type, some use the other, and some blend the two 50/50, as I did when I owned a store. There are some franchisees who swear they can tell the difference, others who swear they cannot. The two cheeses are supposed to be made per the exact same formula, and contain the same ratio of cheddar, swiss, and provolone.
As I understand it, the cheese at Restaurant Depot is called "Pizza Loaf," a Honey Creek product. And apparently the cheese blend is not the same, so if a franchisee is in fact using that cheese, one, it would definitely affect the taste of the pizza, and two, they'd be in violation of Imos' franchisee agreement.
There are franchisees who use only one type, some use the other, and some blend the two 50/50, as I did when I owned a store. There are some franchisees who swear they can tell the difference, others who swear they cannot. The two cheeses are supposed to be made per the exact same formula, and contain the same ratio of cheddar, swiss, and provolone.
As I understand it, the cheese at Restaurant Depot is called "Pizza Loaf," a Honey Creek product. And apparently the cheese blend is not the same, so if a franchisee is in fact using that cheese, one, it would definitely affect the taste of the pizza, and two, they'd be in violation of Imos' franchisee agreement.
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Imos Pizza was awesome when I was a kid in the mid-late 80's. It used to be a treat to go with the family to the Hampton eat-in location. Back then they delivered the pizza on cardboard and slipped it in a bag. The grease used to soak the top of the bag. It was so good! Now, it seems as if they dump WAY too much cheese on the pizza and too little sauce. You have to order your pizza with light cheese and extra sauce, well done. That is the only way I can get Imos to come close to the pizza of old. If you ever go to Fortels (one of my favorites), order it well done(crispy), light on the cheese, extra sauce optional. That stuff is addicting. Cooked that way, the cheese does not soak the crust and sog it out. Also order light on the meats. Those tend to sog out the crust.
Just a little tip!
Just a little tip!