National chain restaurant Buca di Beppo, with 89 outlets nationwide (including one in Miami Lakes), is marking its 15th anniversary from now until August 10 by offering 15 of its original dishes “at classic pricing that recalls better days when gas was just $1.16 a gallon and movie tickets were a mere $4.25.” Now granted, portions here are family style and can serve “two-to-three people”. But considering that this is mass-produced chain food, is $6.49 really a bargain for garlic bread? Or $11.99 for a pepperoni pizza? How about $8.49 for tiramisu?
In fact, Buca is offering guests “an average savings of 15 percent” -- which actually brings us back to the times when movie tickets were $8.50 (the good old days of 2005), and gas was $4 a gallon (the good old days of a few weeks ago).
-- Lee Klein









Certainly, one could argue the merits of the pricing related to our promotion, as we are all feeling the pressures of rising costs these days. However, your comment about mass-produced chain food warrants a response. At Buca, we take freshness and quality very very seriously. In marketing, we often debate about how much our messages should focus on this and are coming to realize that our customers and potential customers really don’t know how much passion we put into our menu. Here are just a few examples of how we feel we overachieve versus many of our competitors in the casual dining industry...
-all of our sauces are made from scratch, and most daily-our dressings are our own recipe -most of the filled pastas are our own recipe -our pizza dough is hand-made -cooking oils are trans fat free -we use only fresh, whole peeled garlic -bruschetta mix is hand chopped with fresh roma tomatoes -we use whole milk mozzerella cheese on several pizzas as well as the garlic bread -we use 11-month aged provolone -tiramisu and cheescake-totally from scratch -homemade limoncello
Lee, when was the last time you dined with us? I would like to invite you to visit us again soon. I think you'll find that mass-produced chain food is not an accurate descriptor for our restaurants, and am confident you will agree following your next visit.
Regards,
Jim Macchitelli
Vice President of Marketing
Buca di Beppo
Posted at: July 23, 2008 12:40 PM