Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov
`ESTTA531264
`ESTTA Tracking number:
`04/09/2013
`
`Filing date:
`IN THE UNITED STATES PATENT AND TRADEMARK OFFICE
`BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD
`91202544
`Plaintiff
`Spin Concepts, Inc.
`JOAN OPTICAN HERMAN
`HOVEY WILLIAMS LLP
`10801 MASTIN BLVD, SUITE 1000
`OVERLAND PARK, KS 66210
`UNITED STATES
`litigation@hoveywilliams.com, tmdocketing.herman@hoveywilliams.com
`Plaintiff's Notice of Reliance
`Cheryl L. Burbach
`tmdocketing.herman@hoveywilliams.com, litigation@hoveywilliams.com,
`clb@hoveywilliams.com
`/Cheryl L. Burbach/
`04/09/2013
`EXHIBIT B.pdf ( 274 pages )(9347378 bytes )
`
`Proceeding
`Party
`
`Correspondence
`Address
`
`Submission
`Filer's Name
`Filer's e-mail
`
`Signature
`Date
`Attachments
`
`

`
`Exhibit B
`
`
`
`

`
`CIAO BOW WOW Back by PUPular Demand
`
`Pugs and Peogl-e Eat Pizza on Patios
`to Benefit Animal Shelter‘
`
`Back by PUPuIar demand, CEAO BOW WOW is a chance for people and their pups in
`eat. pizza together on a restaurant patio while raising‘ money for Wayside Waits. SPIN!
`Neapolitan Pizza‘s patios will take turns hosting CIAO BOW WOW events, in which the
`piaiios wilt be _exoiusively reserved for dogs and their human companions to share dinner
`white benetittiog the animal sh'eit'er. Man — and w'oman‘s — best friend will be serveci a
`specie; three-course meat of breacistiok appetizers, pizzas and gelato made by Three
`Dog Bakery. People will order theii food from the SPIN! Neapolitan Pizza menu.
`
`The cost is $25 per dog plus food ordered from the restaurant menu. CEAO BOW WOW
`events will be held at SPlNi’s Oiathe and Mldiown Kansas City locations on Sunday,
`September, 18 and Overianol Park and Lee-‘s Summit locations on Sunday, September
`25.
`
`This is the fifth year ior the PUPular funoraisenwhere dogs frequentiy sit on their best
`friends’ iaos at ihe tabios and {HAG (or chow} down on their special pizzas.
`
`Wayside Waits is a charitable animai shelter that provides temporary shelter for
`homeless companion animais with a goal ofpiaoing adoptabie comoenion animals in
`responsible homes.
`
`-
`
`i’-ioservations are required. Piease visit www.sQinoizza.com or Cali the location where
`you and your dog would iike to attend: Overiand Park-,_ 6541 W. 119*” St., 913—4.5'i~7746;
`Oiaihe, 12390 W. 119"‘ Si, 913-7'6-44746-; Kansas City, 4950 Main St}, 816-561-7746;
`Lee’s Summit, 1808 NW Chipman Fid., 816-246-7746‘.
`-
`##
`
`Media oorsiaot:
`Laur-on= Feshinder
`
`Fasbindor & -Associates
`9113;’ 685~D?t3Ci
`
`SCl0000233
`
`
`

`
`Sopressata, Calabriart Peppers and Arugula: Classic Neapolitan
`Flavors
`
`Added to New Menu items. at Award Winning SPi¥\ll
`
`Kansas City, MO (July 25, 201 3) — This week, SPENI Neapolitan Pizza is introducing
`three traditional foods from southern Italy into its menu by debuting a new salad and
`pizza periect for summer or any time. Now on the menu are a Sopressata and Calabrian
`Pepper Pizza as wail as a Classic Arugula Saiad.
`
`While arugula has been found on restaurant menus for a couple of years, Caiabrian
`peppers and sopressata —— a dry-cured Italian salami with a healthy dose of garlic —— also
`are flavorful products from Southern ltaly that are beginning to make their way onto
`innovative American menus.
`
`SPlNi’s new arugula salad features greens tossed with thinly sliced fresh mushrooms,
`grated Grana Paclana, romano, and pecorino cheeses, dressed with a classic light"
`mixture of extra virgin olive oil and fresh lemon juice, and topped with shaved Grana
`Padana cheese. Add sopressata for a little heartter salad with a tot of flavor.
`
`Sopressata also is the star of SPll\li’s newest stone tired pizza. SP!N!’s award winning
`Neapolitan thln—and-loubbly crust is topped with the potent, ilavorful combination of
`sopressata and the sweet hot slow burn of Calalorian peppers along with fresh crushed
`roma tomatoes and mozzarelia, provoione, tontina, and Grana Padana cheeses.
`
`SPIN! Neapolitan Pizzas recipes are developed in collaboration with James Beard
`Award—winn:‘rng chat Michael Smith. All of SPll\l’s soups, salad dressings, pizza toppings
`and ingredients are made from fresh produce and prepared daily.
`
`SPlNl otters avariety of traditional thin-andhubbly crust, hand-tossed rustic whoie
`wheat, and gluten free stone fired pizzas, appetizers, soups, salads, Paninis, signature
`Italian deii sandwiches, and italian gelato ice creams.
`
`Named best pizza ln Greater Kansas City by every rnalor locai publication, SPIN! was
`recently named one of the "Rest of the tilt Best Restaurants" in the nation by
`TheDailyl'vleai.com, one of the most heavily visited “foodie” websites in the country. With
`architecture that won Best of Show at the Mid America Design Awards, SPIN! is known
`for its exceptional, artisan food made from fresh ingredients without the gourmet price
`and its rotating roster of eclectic, affordable premium wines priced at $18 or less.
`
`SPlNl’s pizza dough is made fresh every day using three types of flour including one
`specialty imported from Italy. All the toppings — such as mushrooms, caramelized
`onions, tomatoes, artichokes, even chicken sausage and turkey breast — are roasted
`each rooming in a stone hearth even made especially for SPlNl A variety otcheeses is
`hand grated. The menu features both. traditional Pizza Ftossa (red pizzas with crushed
`roma tomato base) and Pizza Bianca (white pizzas with roasted olive oil glaze).
`Customers can choose between a menu oi 17 signature pizzas, and an intinite variety or
`SPlN YOUR OWNE Pizzas.
`
`SPIN! Neapolitan Pizza has locations at 4950 lviain in Kansas City, MO, 1808 NW.
`Chiprnan Rd. in Lee's Summit, MO, 654t W. ‘llath St. in Overland Park, KS, and 14230
`W. 119"‘ St. in Olathe, KS. A tltth location is scheduled to open in Lenexa, K8 in early
`2012.
`-
`
`SCIOOOOZ34
`
`
`

`
`S'Pi_N! Neapoiitan Pizza is owned and operated by Gail and Richard i'.oz0_f€ and Edwin
`Brownelf, who are experienced in large mu|t‘:«unit expansion, franchising, and operaiions.
`For information, please visit www.sQingizza.com..
`##
`
`Media‘ contact
`
`Lauren. Fasbinder
`Fasbinder 8; Associates
`9132’ 685'-0?0€)
`
`Ifasbinder@fasbindei'pr.com
`
`
`
`SCWOBO235
`
`

`
`CRUMMY WEATHER VOUCHERS
`
`DRAW DINERS DESPITE SNOW, BITTER COLD
`
`After Ciosing Due to Blizzard, SPIN! Neagoiitan Pizza
`Fieo one in Emaiiin Crumm. Weather. Vouchers
`
`
`
`January Vouchers Generated Business Despite Record Snowfafi
`
`KANSAS CiTY, MO (Feb. 2, 201 1} After ciosing eariy yesterday, SPEN! Neapoiitan Pizza
`
`reopened its four Greater Kansas City iocations with an emaii featuring a Crumrny
`
`Weather Voucher good for 20 percent off a meal through Thursday.
`
`The crummy Weather Voucher was emaiied to more than 40,000 patrons who have
`
`signed up to be members of the restaur'arrt’s SF’tNi Club rewards program. Fiecipients
`
`are encouraged to pass the coupons on to their family, friends, and coworkers.
`
`"Because of the biizzard, we ciosed our locations across the metro area immediately
`
`after iunch yesterday," says SPii\ii Neapolitan Pizza co~ov.-nor Gait Lozott. “We
`
`announced our reopening by sending an emaii containing a Crummy Weather Voucher
`
`to our 40,000+ 8PiN! Club members. in addition, we’ve posted a notice on Facebook
`
`and Twitter to iet everyone know to keep an eye out for the voucher, which is good for a
`
`20 percent discount through Thursday.”
`
`This is the third time in the three weeks that SPIN: has sent out snow day coupons.
`
`when major snow storms moved through the area on Jan. 10 and 20, SPIN!
`
`disseminated vouchers to encourage customers to come in despite the nasty weather.
`
`Immediately after the coupons went out, aii four SPIN! locations began to see customers
`
`show up with them.
`
`“There’s no question that they were effective in helping us to attract customers despite
`
`terrible weather. We were so impressed with the resuits oi the snow day coupon during
`
`the tirst storm that we decided to send out another coupon when a record snowtaii hit
`
`less than two weeks iaier. Now, we're facing the worst weather we've seen in years. The
`
`SCl00B9236
`
`
`

`
`Grammy Wea-titer Vouchers are a great way to e'ricoorage- customers to venture out to
`
`enjoy 3PtNt after the biizzard despite the bitter coid temperatures that are predicted."
`
`Voted best pizza in Greater Kansas City‘ by the RC. Star, KC. Magazine, The Pitch, 435
`
`South t~.Iieg'a'zine and more, SPEN! is known for its exceptional, artisan food made from
`
`fresh ingredients without the gourmet price and its eclectic, attordfable premium wines. In
`
`ar.iciiti'e.n to its unique pizza, SPJNE ottersa variety of appetizers, soups-, salads, Paninis,
`
`signature deii s-a'ndwi'ches, and itjafien geiato ice creams.
`
`Ali" ot SF’i'N’s toppings a'ndiingredients are made from fresh produce and prepared daily.
`The pizza dough is made fresh" every day" using three types of flour inolucting one
`speciatiy imported from It-aty. All the toppings -‘such as mushrooms, caramelized
`
`onions, tomatoes,_ artichokes, even chicken sausage and—turkey"breast' - are roasted
`each morning in stone hearth ovens made especiaity for SPIN! A variety of cheeses is
`
`hand grated". The menu features both traditienei Pizza Hosea. (red pizzas. with crushed
`
`roma tomato base) and Pizza Bianca (white pizzas with roasted olive oii glaze);
`
`Gustome-rs can choose between a menu of 17 signature pizzas, and an inyfinite variety of
`
`SPIN YOUR OWN! Pizzas, SPENE aiso offers glutemfree pizza.
`
`SPENI: Neapolitan Pizza. has Greater Kansas City iocetions at 49.56 -Main‘ in Kansas-City,
`
`M0, 1 B08 i\i.W. Chipman Rd. in Leefs Summit, MO, 6541 W‘. 119th -St. in Overiand Park,
`
`KS, ans 1423:: W. 119*“ St. in otathe, KS.
`
`SPIN! Neapoiitan Pizza is owned and operated by Gail and Richard Lozottané Edwin
`
`Brownett, who are exp'eii'enced.in Earge multi~unit expansion, tranchising, and o_per'ati'ons.
`
`For inform'ati'on, please visit‘ www.spin'_pizze.oom.
`
`###
`
`Media-contact:
`
`Lauren Fasbinder
`91 3685-0700
`
`tfasbinder@fasbinderpr.com
`
`SCi000023'7
`
`
`

`
`SPlN! Neapolitan Pizza Collecting Donations
`to Help Joplin Tornado Victims
`
`Add Contribution tor Heart to Heart to Check;
`SPlNi Will Match Totai Donated u
`to 2 500
`
`KANSAS CiTY, MO (May 28, 2011) Beginning at 5 pm. tonight and running through
`
`Friday, patrons at SPINE Neapolitan Pizza's tour area locations will be offered the
`
`opportunity to add a donation to their checks to assist victims of yesterday's devastating
`
`tornado in Joplin, lvio. -SPIN! wilt match the total donated up to $2,500. The contributions
`
`will assist Heart to Heart, which already has deployed its Mobile Medicai Clinic aiong
`
`with volunteer medical professionals and supplies.
`
`The tornado, which cut a 6~miie swath oi destruction through the heart of Joplin, tett
`
`many dead and injured. The tornado destroyed a third of the city, inciuding countless
`
`homes, businesses, schools, churches, and a hospital.
`
`“We wanted to move quickly to train our neighbors who are only a few hours away in
`
`Joplin," says SPll\l! Neapolitan Pizza co-owner Gail Lozoff. “We have seen many
`
`examples of our customers‘ generosity and caring spirit and wanted to join with them to
`
`do what we can to bring assistance to those suffering in Joplin."
`
`Heart to Heart responds to disasters wortdwicie, providing immediate response and
`
`working with communities through recovery, rebuilding and restoration. Some 98% of
`
`every donation to Heart to Heart international goes directly to reiiet and development
`
`programs.
`
`SPIN! Neapolitan Pizza has iocations at 4950 Main in Kansas City, Mo, 1808 MW.
`
`Chi-prnan Rd. in Lee's Summit, Mo, 6541 W. 119th St. in Overland Park, Ks, and 14230
`
`W. 119*“ St. in Oiathe, Ks. For more information, visit SPlN!’s facebook page.
`
`#4???
`
`Media contact:
`Lauren Fasbincler
`Fasbinder & Associates
`913? 635-0700
`
`SCl000'0238
`
`
`

`
`SPIN! Neapolitan Pizza in Design Stage for Corinth
`
`Location Expected to Open by Early 2013
`
`Kansas City, MO (July 31, 2012) -- SPiNi Neapoiitan Pizza is well along in the design
`
`stage for its next location schedoted to open in Prairie Viliages Corinth Square Shopping
`
`Center in late 2012 or eariy 2013. Known for its award-winning artisan food without the
`gourmet price, SPli\ii's sixth location wiil be a 3,500 square foot restaurant at 8226
`
`Mission Road. in the space tormeriy occupied by CVS Pharmacy.
`
`“We look forward to opening in Corinth and serving Prairie Viiiage and its neighbors,"
`
`says SPIN! Neapolitan Pizza co-owner Gait Lozoit.
`
`SPIN: opened its fifth location in Lenexa on Memorial Day. Now, the iocaiiy owned and
`
`operated restaurant is working toward opening its Prairie Village site. The Corinth
`
`restaurant -wii|'otter seating for 100, a bar that seats 9, and an outdoor patio that seats
`48.
`
`Since opening its first iooation in 2005, SF’ii\il has been awarded “best pizza” by many of
`
`Greater Kansas City's publications. SPiN! recentiy was named one or the “Rest of the
`
`101 Best Resta'ura.rits"’ in the nation by top foodie website TheDaiiylVieai.com. its
`
`iviargherita Pizza was crowned one of the nations best dishes of the year by a national
`
`restaurant magazine, and its architecture won Best of Show at the Mid America Design
`Awards.
`
`Si='lN! Neapoiitan Pizza is known for its exceptionai food made from iresh ingredients
`
`and its eclectic, affordable premium wines priced weii below tradiiionai restaurant prices.
`
`SPtNi‘s recipes are deveioped in collaboration with James Beard Award-winning chef
`
`iiliicitaet Smith.
`
`in addition to its unique thin—artd-bubbiy-crust pizzas, SPIN! otters rustic whole wheat
`
`crust and gitltEil'l~if6€ pizzas, appetizers, soups, saiads, Paninis, signature Italian deli
`
`sandwiches, and ltalian geiato ice creams. All of SPiN’s toppings and ingredients are
`
`made from trash produce and prepared daéiy. Even the salad dressings and soups are
`
`prepared fresh from scratch each morning.
`
`SCIOGOOZSQ
`
`
`

`
`The pizza dough is made fresh every‘ day using-ihree types of fl'o-.ur inciuding one
`
`specieiiy imported from Italy. Ali" ihe toppings-- such as mushrooms, caramelized
`
`onions, tomatoes, -artichokes, even chicken sausage‘ and para'cetia.('itaiian bacon)" _ are
`
`roasted each morning in stone hearth evens made especiaiiy for SPIN! A variety of
`
`cheesee is hand grated. The mefiu feaiuifes both traditionai Pizza Ro'3sa.(red pizzas. with
`
`crushed rpma tomato base) and Pizza Bianca (whiie pizzas with roasted olive oii glaze).
`
`SPIN! aiso is knuwn for-its unique community outreach programs.
`
`SPIN! Neapeliian Pizza's five Greater Kansas: City lecetions are at 4953 Main in Kansas
`
`City, Mo, 3808 NW. Chipman Rd. in. Lee's Summit, Me, 5541 W. 119th St. in Overland
`
`Park, Ks. 9474 Renner Fici. in Lenexa, K5, and 1£'i23£)'W. 11' 9”‘ St. in-Oiathe,.Ks. SPINi=
`
`also" offers catering.
`
`SPIN! is owned. and operated by Gait and Richard 1.020?! and Edwin Bmwneii, who are
`
`experienced in large‘ muiii—uni1 expansion, franchising, and o_perat'i'ons.
`
`'
`
`For information; piease visit" www,sgingizzg.com.
`###
`
`Mediaeontact:
`Lauren 1”-'asbinder
`FasbEr1<':ier& Assaciates
`91-3} 685:-67:30
`Ifasbinder@fasb'inderpr.com
`
`SCIDODOZ4-0
`
`
`

`
`SPIN! NEAPOLITAN PIZZA SIGNS
`
`NEW LEASE"-FOF’i OFFICES
`
`KANSAS CITY, MO (March 10, 2011) SPIN! Neapolitan Pizza has established its
`
`company offices in recently renovated space at 109 E. Gregory Bivd. in Kansas City,
`
`M0. The buiiding is owned by Chuck Schrhitz, a Kansas City redeveioper of urban reai
`
`estate in the midtown area. SPiN! Neapolitan Pizza wiil occupy 750 square feet of the
`
`storefront bu_iiciing~—halt oi the iota! square footage. The other half of the space houses
`
`Lisa Schmitz Interior Design, who created the modern decor for both offices.
`
`Fiecentiy named one of the nation’s top restaurants, §3Pii\ll Neapolitan Pizza has tour
`
`Greater Kansas City locations and plans to use the new space for a growing corporate
`
`office staff. SPIN! is owned and operated by Gail and Richard Lozoti and Edwin
`Browneii, who are experienced in large muiti—unit expansion, franchising, and operations.
`
`SPIN! Neapoiitan Pizza is known for its exceptionai, artisan food ‘made from fresh
`
`ingredients without the gourmet price and its eciectic, attordaiole premium wines.
`
`SPiN'i's recipes were deveioped by James Beard Awardwinning chef Michael Smith.
`
`The restaurants architecture won Best of Show at the Mid America Design Awards.
`
`SPJNE recentiy was listed among the “Rest of the 101 Best Restaurants” in the nation by
`
`TheDaiiyMeai.com‘s panel of 30 distinguished food and iitestyle writers, restaurant
`
`critics, and oioggers. The Deity Meat is one oi the most neaviiy visited “foodie” websites
`
`in the country. SPiNl aiso has been named the areas best pizza by Kansas City’s major
`
`publications.
`
`in addition to its unique thin-and-bubbly-crust pizzas, SPIN! offers rustic whole wheat
`
`crust and gluten-free pizzas, appetizers, soups, saiads, Paninis, signature Italian deli
`
`sandwiches, and itaiian geiaio ice creams.
`
`All of SPlN’e toppings and ingredients are made from fresh produce and prepared daily.
`
`Even the salad dressings and soups are prepared fresh from scratch each morning.
`
`SCIDGOOZ41
`
`
`

`
`The pizza dough is made ftr’;-eSh"every day using three types-ot flour-inoluciing one
`
`speci'al,|y imported from Italy. AEE the toppings -- such as mushroorrts; caramelized
`
`onions, tomatoes, arti_oho.kes, even chic-ken sausage and turkey breast -~ are roasted
`
`each rnorning in stone hearth ovens made especiatty for SPENS A variety of cheeses is
`
`hand grated; The rnenru features both traditional "Pizza Ftossa. (red pizzas with crushed
`
`roma tomat-0 base) and Pizza Bianca {white pizzas with‘. roasted oiive oil giaze).
`
`Customers can choose between 3. menu of 1? signature pizzas, and an intinite variety of
`
`SPIN YOUR OWN! Pizzas.
`
`'
`
`SPIN! serves a rotating roster of prerniurn wines‘ at prices wet: below tradttionai
`
`restaurant prices with most botties-$18 or iess.
`
`SPIN} atso is known for its unique community outreach programs.
`
`in addition. to its catering operations, SF->'iN! Neapolitan Pizza has four Greater- Kansas
`
`City tocations at‘-4950 Main in Kansas City, Mo, 1808-
`
`Chipman Rd. in Le_e‘s
`
`' Sum'mit', Mo, -6541' W. 119th St. in Overtarzd Park, Ks, and-14236 W. 119*" St, in Otath-9.,
`
`-
`
`Ks.-
`
`For intormation, please visit wwwsgingizzocom.
`
`##7##
`
`Media contact:
`Lauren Fasbihder
`Fasbintjer 8: Associates-
`913! 685—0?0t)
`
`SCIOOOOZ-42
`
`
`

`
`NEWS RELEASE"
`
`For Fieiease:
`March 20, 2012
`
`Media coritaci:
`Lauren Fasbinder
`Fasbincier 8: Associates
`913/ 385-0700
`
`SF’-lNi Neapolitan‘ P'izz.a’s First Franchise Lands in l_..A..
`
`Owner of Lu'ciiie’s Smokehouse 880 to Open
`SPINE Locations in Southern Caiitornifa
`
`Kansas City, MO {iiiiarcii 20, 2012) —— S?i?\iii\iéa§0iiiEti’“i Pizza has compietecl an
`agreerriertt with Craig Hofman, owner‘ of Lucilie’s Smokehouse BBQr, to deiieiop 35
`
`SPiNle resiaurants in Southern Caiifornia. Hotman, who has is Lucilies iocatioris in
`
`California, Arizona an‘d'i\ieveda, wiil be the company’s first franchisee.
`
`SPIN! is known for its exceptionai, artisan food made from fresh ingredients without the
`
`goirrmet ‘price, its ecieotic, affordable premium wines arid its ccmmuriity involvement.
`
`SPiNi' owners. and operators Gait and Richard Lozoff and Edwin Browneil aiso
`
`d_eveioped_ Bagel 8; Bagel, which started in Kansas City, Mo. and became Einstein Bros.
`
`Bageis.
`
`“We opened SPIN! to bring K.C. a warm -and tun expe-r_ience of eating authentic
`
`Neapoiiian styie pizza with friends and family," says cc-owner Gait Lozoif. “We put a lot
`
`or eiiori into tits ‘behind. the curiain‘ operations that give our guests that experience.
`
`were thrilled that Craig and his team went to take S-F'iN! into their horse mariretf’
`
`Cc—owner- Ed Browrtell says Kansas City-based 8PiNi wiil be a great tit in southern
`Caiiicrnia. iwhen we were introduced to the Luciiie’s culture" and operations, we teii it
`
`reflected 3Pl_Ni‘s and were comtortabie that they would do a great job with our brand.
`
`Our hope is that a California presence wiil give Si‘-’i'Ni addiiionei visibility. We’d like to
`
`attract culturaliy compatibie restaurateurs, iike Craig, who may be interested in bringing
`
`SPIN! to other strategically iocatee markets."
`
`Ljke SPlN.i Neapolitan Pizza, franchisee Hofrnanfe current operations aisc prize team
`
`members and prepare food from scratch. “I was prepared to create my own Neaezoiitan
`
`pizza concept untii i discovered SPiNi," says i-iofrnan. “Tl-weir great pizzas and saiads
`I
`l;Pege'1 cf.3)'
`
`SCIOODDZ43
`
`
`

`
`Page 2 ct 3 —— SPSNE Awards First Franchise
`
`were so good that i did not think i couid improve the recipes. The culture of quetity and
`
`exceiience that Ed, Gail and Richard have created tits welt with our core vatues for
`
`operating restaurants.”
`
`SPiN! has been recognized both in and outside ct Kansas City. it recentiy was named
`
`one of the "Rest of the lot Best Ftesiaurants" in the nation by too foodie website
`
`"i‘heDaiiyMeai.com. its Margherita Pizza was crowned one of the natiorfs best dishes of
`
`the year by a national restaurant magazine, its architecture won Best of Show at the Mid
`
`America Design Awards, and the SPiN! brand has been featured in numerous graphic
`
`design pubiications.
`
`Since opening its first location in 2005, SPENI has been awarded “best pizza" by many of
`
`Greater Kansas City's pubtications. SPlNi's menu is created in collaboration with James
`
`Beard Awardewinning chef Michaei Smith.
`
`In addition to a. variety of hand~spun traditional thirt~and—bubbly crust, rustic whoie wheat,
`
`and giuten-free stone tired pizzas, SPEN! serves an array of appetizers, soups, salads,
`
`signature pa-nini and Italian deii sandwiches, and go-tato ice creams. All of SPtNi’s soups,
`
`saiad dressings, pizza toppings and ingredients are prepared daily from fresh produce
`
`and meats.
`
`SPiNl’s pizza dough is made fresh every day using severai types or flour including one
`
`speciaily imported trom t-taly. Alt the toppings ~ such as mushrooms, caramelized
`
`onions, tomatoes, artichokes, even chicken sausage and pancetta titalian bacon) -— are
`
`roasted each morning in a stone hearth oven. A variety of cheeses are hand grated. The
`
`menu features both traditional Pizza Fiossa (red pizzas with crushed roma tomato base)
`
`and F"iz2a Bianca (white pizzas with roasted oiive oil glaze).
`
`SPIN! serves a variety of affordable premium wines priced well below traditional
`
`restaurant prices.
`
`SCN3000244
`
`
`

`
`Page 3: of 3 — SPIN! Awards First Franchise
`
`in addition to its wines and artisan menu, Brownell says that SPIN!-’s customer and
`
`community focused operatic-ns wiil support its success outside its home market.
`
`SPlNl’e unique service system is easierto manage white providing g_uests'wiih both the
`
`comfort at a tui|~seri/ice experience and control over the time they spend in the
`
`restaurant. ‘The usual waiting for servers to take orders", bring drini<s'- and cash out
`checks is eliminated from our guests‘ ‘time at their table,” says Browneii. "trite tak'e:c'are
`
`of all that at the beginning of their visit‘, so our distinctive personal approach frees
`
`servers to interact more with guests. it heips differentiate our guests-* experience from
`virtualty every other restaurant-," Brownetl says.
`
`Luzon‘ adds that SPil\lt is unique in that many" smaii-feetprint restaurant iranchisors use a
`
`rapid market penetration strategy to buiid a national brand, often addressing lo-ea! level
`
`brand building as an afterthought. “we beiievestrongiy that the building of relationships.
`
`with staff, guests and eur community is key to osur success. Programs like our Si=*tt\i'!
`
`Ciao were created to enhance reIati.on'ships and communication both inside and oat of
`
`our restaurants and have been integrated into our operational systems" since we-
`
`opened,_'' she. says.
`
`SPINE Neapeiitan Pizza has four Greater Kansas City looetione:.49'50 Main in Kansas '
`
`City, Mo.., 1808 NW. Chiprnan Rd. in Le-e’s Summit, Mo., "6541 W. t'i9t'h St-. in Overland
`
`Park, Ks, and 14230 W. 119"‘ St. in Oiathe. Ks. Locations are seheduied is open in
`
`Lenexa, Ks. and’ Prairie Vitiage, Ks.
`
`For information, please visit www.sQingizza.com.
`
`###
`
`About SPIN! .N§§QOEi1at’.i Pizza
`Award~wEnning SPIN! Neapoiitan Pizza is known for its exceptionat, artisan ieod made from tresh
`ingredients. without the gourmet price and its eutectic. atiorda'bl_e premium wines. SPIN! has been
`named best pizza by every major Greater Kansas City puetication, one or the “Fleet at the 101
`Best Fiestaurants’-’ in the nation by top ioodle website-‘Th-e_Dai_lyMeal.-eom, its Margherita Pizza
`was crowned one of the nations i3'est'dishes of the year‘ by l?i_estaura'nt' Business magazine, and
`its architecture won Best of Show at the Mid America. Design Awards. SPiN!‘s menu‘ is createdin
`coiiaberaiion with James Beard Awarci—.winn'ing chef M-ichaei Smith. Founded in 2005, SPiN! has
`four iocatiens wiili'two more unizler construction in the Greater Kansas Gity area and has
`announoecl its first franchise wilt be iocated in Southern Caiifornia. This is the second naiionai
`concept created by SPJNJ co-owners Gail and R-éohiard Lozofi and Edwin Browne-ti, who are
`experienced in large multi~urzi't expansion, iranchisirig, and operations. www.s,eingtzza.sorn.
`
`SCIDDDOZ-4&5
`
`
`

`
`N EWS RELEASE
`
`FOR IMMEDIATE RELEASE
`
`Media contact:
`Lauren Fasbiader
`
`Fasbinder & Associates
`913:’ 685-0700
`
`DONATE BIKES TO HELP KIDS,
`GET REWARDS, AND CELEBRATE EARTH DAY
`
`Bikes for Heatthy Hawks Program Coiiected in Midtown
`and at O.P. Earth Day Event with Entertainment, Information
`
`Kansas City, MO {Aprii 9, 20t2) -— Used and new bikes to help kids wiil be-cotieoted trom
`
`11 am. to 7 p.m. Aprii 21 in Midtown and at an Overiand Park Earth Day event with
`
`entertainrnent and information. Kids", teens’ and aduits bikes are needed for the KU
`
`Healthy Hawks program which tights ohitdhood obesity.
`
`SPtNi Neapolitan Pizza‘ and Junior League of Kansas City, Missouri wit! accept donated
`
`bikes in the parking tot behind SF‘iN!’s 4950 Main St. iocation in Kansas City, Mo. and at
`
`the Whole Foods Market Earth Day Celebration in the parking lot at 6621 W. 119“ St. in
`
`Overiand Park, Ks. For every bike dropped off, donors wilt receive a $10 SPIN! Dough
`
`certificate good tor food at any of SPiN!'s four iooations and a 20 percent coupon for a
`
`regular clothing item or accessory from Bikesource. Donors at the Overiarad Park
`
`collection point aiso wiii receive a galion of Whoie Foods Markets 365 Everyday Value
`
`high efficiency laundry detergent.
`
`White bikes wiil be ooiieoted from 11 am. to 7 pm. at both iocations, the Whole Foods
`
`Earth Day Cetebration wiii run from it am. to 2 pm. The Green Spirit Band wiii
`
`entertain, visitors can speak with representatives from green companies, and-the
`
`Leawood Police Department will offer bike safety tips.
`
`Junior Leaggue of Kansas City, Missouri, which supports the Healthy Hawks program, wilt
`
`provide voiunteers to ooiiect donated bikes. Foley EquipmentlCAT wit! transport the
`
`bikes to a iocation where they wiii be inspected, repaired and cleaned by experts from
`
`Bikefiiource.
`
`(Page 1 of 2)
`
`SCIOOOGZ-46
`
`
`

`
`Page 2 of 2 -~ Bike Donaiions
`
`On May 19, the bikes wiii be donated to families compie-ting the University of Kansas
`
`Meiciical Cente-fa i2—week H_ea!thy' Hawks program. Heaithy Hawks provides
`
`health care specialists who work with iamiiies "to fighi childhood obesity and iive a
`
`healthier, more active Eifes.tyie..
`
`SPIN! Neapoiitan Pizza, which offers many nu1rEtEo'us and iow-calorie’ opiions, also wiil
`
`provide pizza for the 10 am. to noon Heaithy Hawks graduation to be heid a-tithe KU
`
`Westwood campus, 2330 Shawnee Mission Parkway.
`
`For more iniorrwtion about the Aprii 21 bike donation events, visit www.spin§‘1z2a.com
`
`or call {816) 807-7768.
`
`##
`
`SCIOOOOZ47
`
`
`

`
`N EWS RELEASE
`
`For reiease:
`
`irnmediateiy
`
`Media contact:
`Lauren Fasbinder
`
`Fasbinder & As-sociates
`
`star 685—07'0o
`
`SPIN! Neapolitan Pizza, Chef lviicttaei Smith, Getter Fiat Wine
`Merchants Join Forces to Benefit Harvesters
`
`Four Pizza and Wine Ftignt Dinners in November
`
`Kansas City, MO (Oct. 24, 2011) —— SPiNi Neapolitan ?izza, James Beard Award~winning
`
`Chef Michael Smith, and Ceiiar Rat Wine Merchants are joining forces to benefit
`
`Harvesters: the Community Food Network. Cm tour Tuesdays in November, the
`
`coitaboration of triends will present “Tour ct’ italla” pizza and wine ftight dinners. Each
`week will teeture four wines from a different italien wine region along with a speoiaiiy
`
`created founcourse meal.
`
`“Our guests have been asking for wine dinners beoeluse we had some really fun ones
`
`last year,” says SPIN! co»owner Gail Lozofl‘. “We always want to make them special,
`
`more speciai than someone having their speciat pizza at SPIN? So we roped our friend
`
`Ryan Sciare oi Cetiar Rat into heiping us design the events and Michaei Smith into
`
`adding his culinary touch to our menu. They were both happy to be part of a project for
`
`Harvesters- were oaiiing it e Collaboration of Friends, and that‘s what it is!"
`
`Each week, one of the four SPtNl locations will host a different wine regions import
`
`manager and serve a Tour d’|talia menu created in collaboration with Chet it/lichaei
`
`Smith. Seatings are available from 5:30 — 6:30 pm. The price is just $39.50 per person
`
`with $10 per guest benetltting Harvesters.
`
`Wines of the North (Venetoi’Piedrnoni) wiil be presented on Nov. 1 at 4950 Main St. On
`
`Nov. 8, italy‘s southern wines will be served at SPli\il’s Lees Summit location, 1808
`
`NW. Gniprnen Rd. The Overiancl Park location, 6541 W. tiein St, will feature the wines
`
`of Tuscany on Nov. 15 and Sioiiian wines will be poured Nov. 29 in Olathe, 14230 W.
`
`1 19”‘ St.
`
`(Page 1 of 2}
`
`SCl'G000248
`
`
`

`
`Page 2 e£‘2 ~— Harvesters Benefit
`
`A different wine wit! accompany each course, beginning with an antipasii of Chef Michael
`
`Smith's rosemary garlic oi-2 brecc'oIin'i.with roasted red p-eppeis, marinated oiives,
`
`breadsticks, and burrata
`
`afresh mezzareiia with a creamy center. Fer ‘the second
`
`course, guests will seiect one of 8'PiN!'s- seven signature safiads accompanied byfresh
`house-made dressing.
`I
`I
`
`Cheices extene to the--main course, where guests- can-choose any SPENI Pizza Mia
`(gtuien free is available} or the Tour of’ Katie pizza; Created exclusiveiy for the
`
`1-.~£arvesier"s benefit-, the Tour cl" italie is a pizza Bianca‘: brushed with a roasted olive oil
`
`glaze topped with a ceiorfuf, flavorful combination of shrimp, fontina cheese, oregano,
`
`1omato,caE'abr'ian peppers-, and sopressaia w a d_ry-.c'u'red- italéan saIami'wiih a healthy
`
`dose" of garlfic.
`
`The beaufifui and deiectabie Geese-n features talenied -SPENE staffer Hazel Bro.wn’s
`
`fiouriess ch0coIate- mini cake with Chef Mich=ae!’s roasted pears, a choice of geiato, and
`burnt caramei sauce.
`
`Reservations are required for the Tour d‘ Itaiia pizza and wine flight. dinners to benefit
`
`Hawesiers. Visit www.sgin'Qiz2a.com or can 816-80848-25.
`
`###
`
`SCIDOOO249
`
`
`

`
`N EWS RELEASE
`
`For release:
`
`Int rrted iately
`
`Media contact:
`Lauren Fastnincier
`
`Fasbinder 8. Associates
`
`913! 685-0700
`
`SPtNi’s Margherita Pizza Named One of Best Dishes of the Year
`by Restaurant Business Magazine
`
`Panet Crowns Best Dishes oi the Year for 2011
`
`Kansas City, MO (Jan. tt, 2032) — SPlNt Neapoiitan- Pizzas margherita pizza was
`
`crowned one of the nation's best dishes of the yeariay Restaurant Business magazine.
`
`A panel of food experts from around the country selected the top dishes of the year from
`restaurants throughout the US. “When toiks in the restaurant business are asked to
`name their favorite dishes, its not easy to narrow down the choices," notes the
`
`magazine in its artists announcing the 2011 Ciean Plate Award winners.
`
`“We are truly honored to have our pizza included among the nation's best restaurant
`
`dishes,“ says SPEN! Neapoiitan Pizza co-owner Gait Lozoff. “There are many notable
`
`dining estabtishrnents on the iist and we are humbied to be inctuded alongside them."
`
`SPtl\ti’s awardwtnning margherita pizza is not only delicious but also waistline triendiy at
`
`just 189 eateries in at sites taken from a tuii-=size pizza,
`
`A ditterent pane! of respected food experts at TheDaiiyiVteat.com, one ot the most
`
`heavity visited “toodie" websites in the country. recentiy named SPtNt one of the
`
`“Fleet of the 101 Best Restaurants” in the nation. In addition, SPlNi’s architecture wort
`
`Best of Show at the Mid America Design Awards.
`
`SPIN! Neapotitan Pizza is known for its exceptional, artisan food made from fresh
`
`ingredients without the gourmet price and its eclectic, affordable premium wines in
`
`addition to a variety of traditionai thin—artd—but:ibiy crust, handtossed rustic wttote wheat,
`
`and giuten free stone tired pizzas, SPIN! serves an array of appetizers, soups, salads,
`{Page 3 ct 2)
`
`SCl0000250
`
`
`

`
`Page 2 of 2 ~ SPIN?