Media
The world is talking about us
Articles on VENTiT
- "Hot Pizza Cool Box", PMQ Magazine (pg. 63), November 2009
- "Crusty Future for Pizza Boxes", International Paper Board Industry Magazine, October 2009
Relevant articles on Pizza Packaging
- "Pizza Packaging", PMQ Magazine, May 2004 - Marketing potential of a pizza box
For a pizza store that sells 50,000 pizzas annually, its box garners a whopping 1,250,000 minutes, or 20,833 hours, of customer contact time per year. Nothing else even comes close.
- "Dream Pizza Box", Pizza Today Magazine - by John Correll
For decades, operators have wanted their pizza crust to stay crispy after the pizza is boxed. There are two reasons for crust softening. First, steam emitted by the product creates moisture-laden air that softens the outer surface of the crust. Second, pizza juices flow between slices and run underneath the crust. The first cause has no known cure. To eliminate the second cause, reduce slice sliding by using a non-sliding cutting method and, perhaps, a slide-resistant box, and also use a B-flute single-face corrugated liner underneath the pizza (fluted side up). A final option is a box having a fluted liner on the inside surface, of which several variations exist.