Tag Archive: Community

  1. CHART to Honor Janelle Reents of Monical Pizza Corporation with its 2023 Commitment to People Award

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    Courtesy of RestaurantNews.com

    Westfield, NJ  (RestaurantNews.com)  The Council of Hotel and Restaurant Trainers (CHART) today announced that Janelle Reents, President of Monical Pizza Corporation, is the recipient of its 2023 Commitment to People Award. Janelle will be honored at the Commitment to People Dinner on Monday evening, July 31, during CHART’s 104th Hospitality Training Conference at the Rosen Plaza, Orlando, FL.

    Read more about Janelle’s journey “Pizza with a Purpose” interview here in the Summer 2023 issue of Hospitality Training Magazine.

    “Janelle is a shining example of the development opportunities that are placed in front of employees who work in the hospitality industry. Being able to start by making pizzas at the age of 17, then rise through the ranks to lead the organization as President, is an inspiring story of growth,” said CHART President Rachel Richal, Vice President of Training for Buffalo Wild Wings at Inspire Brands. “Under her leadership, Monical’s continued focus on putting people first has anchored the company as a beloved brand in its communities and a great place to work for its employees.”

    In the award application, the Monical’s team offered many examples of Janelle’s care for people, including how she pays special attention to motivation and appreciation, is compassionate during the current employment crisis, creates personal content to support Monical’s new e-learning system, is active in planning employee/family celebration events, drives their wellness and volunteer programs, and works side-by-side with vendors and franchise owners.

    “I am truly honored to receive this award from CHART and have the Monical’s team to thank for their unwavering commitment to making our restaurants better. For the past 64 years, Monical’s Pizza has made people our priority,” said Reents. “I am a product of that ‘People Pleasing People’ commitment. Now, I want to be the one who provides those opportunities, that inspires others to reach out of their comfort zone to achieve their full potential.”

    Created in 1993, this prestigious award is given annually to a CHART member’s CEO/president in the hospitality industry who demonstrates an outstanding commitment to the development of his or her associates.

    CHART’s Selection Committee reviews and ranks the Commitment to People nominees in four categories:

    • Effective communication of the organization’s culture
    • Programs that demonstrate a commitment to people
    • Efforts to be involved in the development of people
    • Ability to break down barriers to create opportunities

    The past recipients of this prestigious award can be found on CHART’s website at: http://www.chart.org/membership-and-community/awards-and-scholarships.html.

    Contact: Lisa Marovec, 312.405.2634, lisa@chart.org

    CHART (chart.org), a non-profit professional association founded in 1970, is the leading resource for the development and advancement of hospitality training professionals and their organizations. With more than 500 members from more than 350 restaurant, foodservice, and lodging companies, CHART represents a workforce of almost three million. CHART includes all facets of hospitality training, learning, and performance professionals; from entry level to senior executive. CHART’s mission is to develop hospitality training professionals to improve performance through access to networks, education, and resources. Follow CHART on LinkedIn, Facebook, Instagram, or Twitter at @CHARTtrainers.

    About Monical’s Pizza Corporation

    Monical’s Pizza is a regional restaurant chain established in 1959 that currently operates nearly 60 restaurants throughout Illinois, Indiana, Missouri, and Wisconsin. Monical’s Pizza continually strives to surpass expectations by staying true to their mission statement, “The Family Pleaser: People Pleasing People.” The company’s success is deeply rooted in tradition and a commitment to “family”…which includes their team members, guests, and supportive communities. Monical’s Pizza prides itself on delivering consistent quality products, detailed service, and a warm, friendly atmosphere. For more information, visit monicals.com or find Monical’s Pizza on Facebook, Twitter, and Instagram.

     

  2. A Taste of Monical’s in Missouri

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    Monical’s Pizza proudly opened their first Missouri location on April 11, 2016.  After an extensive search throughout the St. Louis area, O’Fallon was an easy decision.  Since opening in O’Fallon, Monical’s Pizza has enjoyed getting involved with the community.  Girls on the Run, River City Rascals and the Heritage Fest are some events that we have had the pleasure of sponsoring.
    Recently we had our friends from the Economic Development department from the city of O’Fallon video some scenes in our restaurant for a segment that air on O’Fallon’s YouTube channel as well as O’Fallon’s government access station. Our manager, Rex Hoover, did a great job with the interviews.  We are proud to be part of O’Fallon.   Enjoy the video below:

  3. The Wait Is Almost Over

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    For Immediate Release:

    Monical’s Pizza Paris To Re-Open

    Following the recent retirement of long-time franchisee Diane Boyer and subsequent remodeling of the Paris Monical’s Pizza, the restaurant is scheduled to re-open at the end of August.  Formerly a franchise location, the Paris Monical’s will now be operated as a company-owned restaurant with Jennifer Denton assuming General Manager responsibilities.  Jennifer has served as an Assistant Manager at the Tilton Monical’s and as General Manager of the Mattoon restaurant.

    The Paris remodeling includes upgrades to the kitchen and dining room in addition to new ADA accessible restrooms.  Work was done by general contractor Tony Grimes and a team of local sub-contractors. Guests will also notice several new menu items as well as online ordering for carry-out and delivery. Hours of operation will be 11:00 a.m. to 10 p.m. daily.

    New GM Jennifer Denton says “This is a great opportunity for our Paris team to take a long-lasting Paris tradition and continue showing why the Monical’s Pizza experience is so special.  We’re going to do our best to live up to our tradition and hope the community will love what’s new and what’s the same about their Paris Monical’s.”

    Monical’s Pizza provides a number of community outreach programs including “School Reading” Reward, “Pizza with a Purpose” Fundraiser and “Sports Backer” for local athletic teams.  A complete list can be viewed at www.monicals.com.  The restaurant also offers a new Catering Menu with carry-out and delivery packages for meetings, wedding rehearsals, graduations and parties of all kinds. Monical’s “Dippin’ Club” provides members with updates on new products, community programs and special deals and can be joined at the company’s website.

    Monical’s Pizza is the recipient of numerous local and national recognitions not only for their community efforts and “Readers Choice” awards, but also as an “Employer of Choice” winner from the National Restaurant Association.   Founded in 1959 Monical’s Pizza currently consists of 65 locations in Illinois, Indiana and Wisconsin.

    For additional information contact:
    Max Brigham
    Team Leader, Guest Satisfaction
    815.929.2025
    max@monicals.com

  4. Monical’s Pizza of Paris Announces Ownership Transition

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    For Immediate Release

    July 13, 2015 – After more than 40 years with Monical’s Pizza, Diane Boyer has decided to move on to the next phase of her life…retirement. She became the Franchisee of Paris in 1976 and has been the face of Monical’s in the community ever since. As a long-standing member of the Monical’s “family”, Diane leaves her restaurant in good hands as it will convert from a franchise to company-operated location.

    Janelle Reents, Monical’s Pizza President, says “We are excited about the opportunity to work with our dedicated Monical’s team members along with serving the people and community organizations of Paris. While there is a transition to manage, we know that with Diane’s support the change will go smoothly. Donna Jakob, Monical’s Chief Operating Officer, adds “Our tradition as a company has always been to be the place where people can come together to relax and share good company with food everyone can enjoy. That has been and will continue to be our commitment to the people of Paris.”

    The schedule currently calls for some facility improvements to begin in July with a planned re-opening in August. Changes will include décor enhancements, equipment additions and select menu changes. Monical’s Pizza, founded in 1959, now consists of 65 restaurants in Illinois, Indiana and Wisconsin.

    For additional information contact:
    Max Brigham
    Team Leader, Guest Satisfaction
    815.929.2025
    max@monicals.com

  5. Rebuilding Tilton

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    For Immediate Release:

    July 25, 2014 – Monical’s Pizza announces plans to re-build their Tilton restaurant at its existing location at 1628 Georgetown Road. The building suffered extensive fire damage on April 24 of this year. Since then the company has been working with the insurance provider, city of Tilton and the corporate architect on the plans to rebuild.

    With a newly expanded North Vermilion Street location in addition to the original restaurant on North Bowman, the company will be adding capacity to the Danville market in order to better serve their guests. The rebuilt restaurant will feature a contemporary dining room with additional seating, increased energy efficiency and a completely reconstructed kitchen.

    Broeren-Russo Construction of Champaign will serve as general contractor and Monical’s on-staff Architect, Ralph Rorem, will be responsible for the building’s design. Work is expected to begin by the end of July and expect to be completed before the holidays. Janelle Reents, President of Monical Pizza Corporation, has commented on “the patience and overwhelming support we’ve received from the Tilton community, restaurant team and city officials.” Until the Tilton Monical’s is ready to reopen, guests are invited to visit one of their other area restaurants.

    With questions contact:
    Max Brigham
    815.929.2025
    max@monicals.com

  6. The Shipping Project

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    As the holidays are coming, many people are making a list and checking it twice.  For those loved ones who have moved away from their hometown, they often would like a “taste of home” as a gift.  We have researched, long and hard, on how to ship Monical’s pizza.  So here is the story.

    In order for us to ship our Oven-Ready (frozen) pizzas, they have to be manufactured in a USDA-approved facility. To date we haven’t found a manufacturer who can make our pizzas to our standards. We make them in our restaurants and can maintain quality that way, but aren’t able to ship them due to the USDA restriction. We continue to work on this and are making some progress, but don’t yet have a satisfactory solution to the issue.

    The biggest challenge to manufacturing the Oven-Ready pizzas on a large scale was the quality.  Monical’s dough process requires two days with multiple “hands on” or manual processes.  This “handmade” process ensures that our doughs (the crust), the heart of our product, maintain the real “Monical’s” texture and taste.

    After researching the possibility of producing USDA-approved frozen pizzas ourselves and discovering that it would be cost prohibitive, we began searching for an existing manufacturer.  With only one exception every manufacturer we contacted wanted a guarantee of production of units far in excess of our estimates.  We first met with this manufacturer in July of 2010 to tour their facility and discuss a potential partnership with them manufacturing our frozen products.  After some time spent reviewing and revising a proposed agreement, we were able to begin the production of our first test batch of frozen pizzas in September 2010.  Our dough production procedures were quite a bit different than the manufacturer was accustomed to and several modifications to our procedures needed to be made to fit into their production process.  Five different product batches were produced in September without achieving the desired crust quality.  We continued to work with the manufacturer to achieve our product quality goal.  Monical’s started with smaller test batches.  5-10 pizzas went well.  So we moved to 50 pizzas.  Still successful.  However when we made 300 pizzas, the production run uncovered glitches in the process.  Because the finished product did not meet our quality standards we decided not to sell the product and instead donated those pizzas to a local food pantry.  To date we have not been able to develop a process that will produce the infamous Monical’s crunch, flavor and aroma.  And isn’t that what you want?  So we will continue to investigate but wanted to be sure our loyal customers knew the “real” story.

  7. Monical’s + The Marine Corps = Happy Kids!

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    Everyone knows Monical’s for the Family Pleaser, the Salad Dressing, and the Breadsticks (are you hungry yet?) but we wanted to highlight another reason why Monical’s truly does “Bring People Together”.

    2013 continues our 9+ year partnership with Toys for Tots.  Many people only think of Toys for Tots near the holidays.  Preparation to pull off the toy drive takes all year.

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    Toys for Tots started in 1947 in Los Angeles by Major Hendrickson.  That year, 5000 toys were collected in LA alone.  Now the organization has grown to over 750 areas.  In Kankakee County, Monical’s works with Herb Volpe, who is the local coordinator for the county.  Herb handles distributing the collection boxes, coordinating volunteers, collection and sorting of toys.  He works with over 70 businesses and in 2012, Herb and his team collected 11,733 toys, 859 books and 445 stocking stuffers.

    Monical’s Pizza Restaurant in Bourbonnais is particularly successful with the toy drive.   We spoke with Jon the manager to find out their secret.  His answer:  EMPLOYEES! Besides the generous Bourbonnais community, the Monical’s staff adds to the collection to help even more kids receive gifts on Christmas.

    The Toys for Tots collection boxes will begin appearing in October.  Monical’s is happy to partner with Toys for Tots again in 2013 and together with your help, we cannot wait to see how successful this year’s toy drive will be!

  8. Another great recipe from a loyal fan!

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    Here is an amazing recipe that was submitted by John Sales, Jr., a loyal guest and one of our biggest facebook fans! He says: “I’ve been known to refer to Meatloaf as FOTG ‘Food Of The Gods’ with this recipe it’s closer to the truth!!”

    If you are not near a Monical’s location, you can order our dressing online by clicking here.

    Find this and other recipes right here on our blog by clicking our ‘Recipes’ link above (or click here).

    Sweet & Tart Suffed Peppers

  9. Monical’s Named “Best Practices” Finalist!

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    People Report and Black Box Intelligence have announced 13 finalists for the 2012 Best Practices awards, which honor four restaurant companies for exceptional workplace practices and results. 

    In addition to Monical’s Pizza, the finalists include BJ’s Restaurants, The Capital Grille, Corner Bakery Cafe, Eat’n Park Restaurants, La Madeleine, Le Pain Quotidien, K&N Management, Longhorn Steakhouse, Maggiano’s Little Italy, McDonald’s, Red Lobster and White Castle.

    “These companies represent some of the best workplaces in our industry,” said Joni Thomas Doolin, founder and chief executive of People Report.

    The Best Practices awards, which represent industry segments from quick service to casual dining, will be given Nov. 8, during the 18th annual Best Practices Conference in Dallas.  People Report said the finalists were evaluated on their retention of both managers and employees, the diversity of their workforces, compensation practices, community involvement, corporate responsibility, employee funds and foundations, and initiatives in sustainable business practices.

    Dallas-based People Report provides employment analytics for its members on a monthly basis.  Its sister company, Black Box Intelligence, provides weekly restaurant industry financial and market data.  Together they report on more than 33,000 restaurant units with one million employees

  10. Charlie’s tradition

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    Charlie eats at his favorite restaurant on shot days.  I took this picture on July 27, 2010 at Monical’s- 3542 N. Vermilion, Danville, IL.

    Mommy gets spaghetti and Nana gets pizza so he’s all set!

    The employees and customers at CVS thought this picture was just adorable. They said it belonged in a restaurant or a photo contest. All of our friends and relatives (as my daughter and I both have 8×10’s in our kitchens) say he should be a bright blue-eyed Monical’s Poster Child.

    We just had to share this with you since it’s our favorite snapshot. Enjoy!

    Mick & Ruby F

  11. Re-heating that “Magical Moment”

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    Top Tips for Re-heating Monical’s Thin Crust Pizza

     We love to tell our guests then when it comes to our pizza, we are experts at creating that “Magical Moment.”  You know, that moment when the cheese settles and the pieces separate into deliciously crisp, bite-sized squares of flavor-filled perfection.  While that moment lasts through the meal, we get questions all the time about how to create that moment at home without taking home one of our team members.  Whether you’re working with take home Monical’s or even leftover Monical’s here are a few of the top re-heating tips we’ve put together over the years.

    Re-heating Overview:

    Once you’ve got that pizza in your house, you have a decision to make – do you just want it warm, or do you want it warm and crispy?  The Monical’s Magical Moment we’re trying to re-create is all about the pizza being crisp and warm…so that’s where we’ll spend most of our time.  But if you’re in the microwave crowd, don’t worry – we’ve got a ”hot” tip in here for you, too.

    No matter which method you choose, when it comes to re-heating pizza, you always have to start with pizza that is at room temperature.  So before re-heating, pull your pizza out of the refrigerator and let it sit for approximately 15-20 minutes. (Reminder: do not leave pizza unsupervised during this process – our pizza has a tendency to mysteriously disappear when left unattended.)

    Stove Top:

    Get out the trusty old frying pan (bonus points if it’s a cast iron skillet) and turn the burner on low for a 1-2 minutes to warm up the bottom of your pan.  While the pan gets warm, prepare a tin foil dome to act as a cover. *For a crispier crust, one family member suggests brushing a very slight layer of butter on the bottom of each pizza slice. With the pan warm and the dome ready, place your room temperature pizza in the pan and heat at medium-low heat for 4-5 minutes while the pan is covered with the domed foil lid. The foil will help reflect heat back to the toppings without trapping steam inside.

    Oven:

    How you re-heat using an oven will vary between oven types and based on what you are placing the pizza on for warming. If you are using a pizza stone, place that in the oven.  If you do not have a stone, place a sheet of foil directly on the oven’s surface. Set the oven to preheat to 450 – 475 degrees and lay the room temperature slices on the stone/foil.  Leave the pizza in until the oven finishes pre-heating or until you see the cheese bubbling.

    Toaster Oven:

    Toaster ovens are a good option if they are available. Preheat the oven to 400 degrees and put your room temperature slices on some foil for about 10 minutes or until cheese is bubbling.

    Microwave Oven:

    This is the least preferred method for heating, but we would be remiss to leave this option out. Crispiness is not really an option here, but we do have a trick to keeping the pizza crust moist.  Place your room temperature pizza in the microwave, with a cup of water, and use the defrost setting in 30 sec. increments to prevent overheating. Remove when warm.

    If you have tried one of these or have your own way we may have missed, please take a minute to share your thoughts.

  12. Join Monical’s in taking a bite out of Childhood Hunger

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    Monical’s Pizza Joins Share Our Strength’s Dine Out For No Kid Hungry™

    September 18 – 24, 2011

    Restaurants Across the Country Embrace Week-Long Event to End Childhood Hunger in America

    Bradley, IL… Monicals’s Pizza is proud to announce its participation in Share Our Strength’s Dine Out For No Kid Hungry™, a week-long national restaurant event in cities across the United States. From September 18-24, Monical’s will be offering 20% off a one topping Family Pleaser® and making a $1 donation for every one purchased to NO KID HUNGRY. Participating store locations are available at DineOutForNoKidHungry.org and www.monicalspizza.com/shareourstrength.

    20% off Family Pleaser offer Aug. 29-Sept. 25, 2011

    This is one of the many ways thousands of restaurants all across America will be raising funds this September to support No Kid Hungry™, Share Our Strength’s national campaign to end childhood hunger in America by 2015. More than 17 million children in America—almost one of four—struggle with hunger. With the support of thousands of restaurants like Monical’s Pizza, dozens of corporate partners and millions of consumers, Share Our Strength is changing that.

    “Monical’s has been a an active supporter of numerous community services throughout our 51 year history. I can think of no better effort than to eliminate childhood hunger in America. That’s a cause we can get behind,” states Janelle Reents, President.

    “We are asking everyone—private citizens, businesses, policymakers and other nonprofits—to help us end childhood hunger in this country,” said Bill Shore, Founder of Share Our Strength.  “We continue to be amazed by the generosity and commitment of the restaurant industry and its customers. Last year, they raised more than $1.5 million through Dine Out For No Kid Hungry, a record high and twice what was raised the year before. Our goal is to involve as many restaurants and their customers as it takes to make No Kid Hungry a reality by 2015.

    “I encourage everyone to dine out often at participating Dine Out For No Kid Hungry restaurants in September, then visit our web site, Strength.org, to learn what more they can do to make sure every child in America has access to the nutritious food they need.”

    Share Our Strength’s Dine Out For No Kid Hungry is sponsored by Sysco, Ecolab, American Express, USA Today and the National Restaurant Association.

    About Monical’s Pizza

    Founded in 1959, Monicla’s Pizza consists of 63 restaurants in Illlinois, Indiana and Wisconsin.  More information about our company can be found at www.monicalspizza.com.

    About Share Our Strength

    Share Our Strength®,a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.  Through its No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events and develops pioneering cause marketing campaigns that support No Kid Hungry. Visit Strength.org to get involved.

  13. “Does this bag make my pizza look hot?”

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    Over half of all Monical’s pizzas are eaten outside of the restaurant. Because of the special nature of a thin crust pizza (and ours in particular), getting our food to its destination in good condition has long been a significant goal for our company.  Packaging is an important part of this goal.

    Long ago, we discovered that the best way to package our thin crust pizza was:

    1)  On a cardboard circle

    2)  Wrapped in foil

    3)  Placed inside a bag

    We found this system to be the best at providing a hot carry-out or delivery pizza. To be honest, this method sacrifices some crispness in the crust. Putting a thin crust pizza in a box maintains more of the crispness, but sacrifices some heat. We’ve found that most of our Guests prefer the pizza hotter than crisper. As a result of listening to our Guests, we’ve kept our current packaging (thin crust) all these years.

    We still continue to explore and experiment with new forms of packaging, hoping always to improve the experience of our Guests when they’re eating Monical’s at home. So far, we haven’t found a better substitute to our current packaging.

    However, the quest continues…

  14. Community Programs

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    One of the reasons I love being part of the Monical’s family is because of the dedication to giving back to the great communities we serve.

    We believe that reading is one of the most important things a child can learn. Monical’s promotes childhood literacy through the School Reading Program and Summer Library Reading Program. Both programs instill the importance of reading while making the learning process fun and exciting for children.

    Monical’s also helps new families with our Lamaze program (no, Monical’s doesn’t teach breathing techniques for when you eat too much pizza). When expecting parents go through a Lamaze class at a participating hospital, they get a coupon for a free Monical’s Family Pleaser®, something which will help on one of those nights when the new parents are simply too tired to cook.

    There are so many great programs here at Monical’s, and it’s more than just about pizza – it’s family. We are privileged to be a part of our communities, honored that our communities include us as one of their own, and we’re thrilled to give back whenever we have the opportunity.

    Full descriptions and opportunity for participation by organizations are available for review in the Community Programs area of our company webpage.