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Hallrich Inc.-pizza Hut, | Phone: | 866-438-1485 | | Fax: | - | | Web: | http://www.hallrich.net/ | | Email: | - | | Contact: | - |
| | Ticker: | - | | Industry: | - | | Economic Sector: | - | | Head Qurter: | - | | Number of Employees: | Over 2000 | | Primary Business: | Food Service | | Corp Type: | - | | Locations: | - |
| | Skills: | - | | Product & Service: | - | | People: | - | | Career: | - | | Environment: | - | | Revenue: | - | | About: | Who is Hallrich?
Some 30+ years ago, no one dreamed that a tiny Youngstown-area pizza parlor would spawn a mighty franchise of 88 locations in 19 Ohio counties. A pizza was just a pizza until Hallrich Incorporated brought one of Ohio's first Pizza Hut franchises to town - and transformed pizza into a dining experience.
Today, Hallrich is one of Ohio's most amazing business success stories. A leading edge company, Hallrich has made a more than modest contribution to Ohio's economic strength during its 37-year history. The firm has employed thousands of people over the years, many of whom have a achieved career success beyond their dreams. Today, Hallrich continues to employ over 2000 Ohioans in a variety of service and management positions.
This is the story of Hallrich Incorporated. It is the story of two dynamic entrepreneurs, William G. Halls and A. Scott Ritchie, and their hand-picked manager, A.E. Szambecki, who bought a modest franchise from a Wichita, Kansas based company and then steered it to incredible success in a brand new market - the culturally diverse Northeast Ohio area.
50 Cents per Hour - An Offer He Couldn't Refuse?
In 1965, A.E. Szambecki was hired as a dishwasher by Pizza Hut's Wichita, Kansas parent company. An 18-year old college student, he was paid 50 cents an hour. "I left a truck driving job that paid more," Szambecki recalls, "but the hours at Pizza Hut allowed me to continue my education."
When Szambecki joined Pizza Hut in Wichita, pizza wasn't the incredibly popular product it is today; there were fewer than a hundred Pizza Hut restaurants open nationwide. In those days, pizza was a simple business - most pizza shops catered to take-out orders only - and there wasn't much individuality to be found. Like its competitors, Pizza Hut's menu featured only three items: pizza, beer and soft drinks.
Starting from the ground up, Szambecki worked through his "pizza apprenticeship." He learned to make pizzas, bus tables and please customers. He continued to excel, soon moving into management and learning how to achieve maximum quality and profit.
Three Men and a Pizza
In 1968, William G. Halls and A. Scott Ritchie bought a Pizza Hut franchise, with plans to open a franchised Pizza Hut in Austintown, just outside Youngstown. They enticed Szambecki to Ohio to run it. As Szambecki puts it, "They offered me twice the work for half the pay - what a deal!" but since the offer included an equity option, Szambecki accepted.
From the start, the relationship between the three men was a win/win situation for all concerned. Halls and Ritchie correctly surmised that Szambecki's experience in training new franchise owners would be tremendously valuable to them. Indeed, Szambecki had already written a training manual that had been used to train many of the early franchisees. Szambecki's restaurant management knowledge, the partners felt, would augment their own skills and assure the new company's success. For his part, Szambecki recognized an adventure when he saw one. He said goodbye to Wichita and drove 1000 miles to Ohio.
Today: Pizza, Pizza Everywhere
Today, Hallrich Incorporated is an Ohio powerhouse employing over 2000 people in 19 Ohio counties. Future plans call for fewer, but bigger and more impressive restaurants. The company's crystal ball predicts more delivery/carryout locations plus more drive-up windows. Hallrich plans to continue offering more "leading edge" pizza varieties. But the pizzas are not the major story, at least not to Szambecki, who likes to reflect on the families whose lives have been touched by Hallrich. It's a long list, including not only the employees, but also their families; the construction and landscaping firms, the utility provides and bankers who have built, serviced and financed the 81 restaurants; as well as many others.
More significantly, Szambecki says: "It has been a source of great satisfaction to me that we've taught several generations of young people how to work, how to handle people and problems, how to build a career. This is the accomplishment that means the most to me."
If its first three decades are any indication, Hallrich will not be content to bask in the glow of its success. Hallrich will continue to flourish based on its recipe for success - quality, ingenuity, diversity and excellent service! | | Benefit: | - | | History: | - | | Mission: | - |
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