TUESDAY." ♪
♪ >> Brandon: SO YOU EAT JETS ALL
THE TIME.
THE TIME. IF YOU’RE THINKING ABOUT THIS,
GUESSING, HOW MANY JETS PIZZAS
DO YOU THINK THERE ARE AROUND
THE COUNTRY?
THE COUNTRY? DID YOU GET ALMOST 400?
WELL, IT TURNS OUT THEIR WINNING
RECIPE IS ALL IN THE FAMILY,
FROM THE START 41 YEARS AGO TO
HOW THEY TREAT ME, YOU, RHONDA,
EVROD, JASON, KIM, ALL OF US
TODAY.
TODAY. YOU DRIVE BY ONE AND TRY THEIR
PIES REGULARLY, BUT DO YOU KNOW
THE STORY OF JETS PIZZA AND
WHERE IT ALL STARTED?
>> 14 MILE AND RYAN IN STERLING
HEIGHTS MICHIGAN IN 1978.
>> Brandon: 41 YEARS AGO, THE
BROTHERS EUGENE AND JOHN JETS
STARTED THE PIZZA AND PARTY
STORE.
STORE. BUT THERE WAS A SLOW EXPLOSION
OF JETS PIZZA.
>> IT’S TIME TO MAKE A MOVE, AND
WILL WE GO ALL STRICTLY FOOD AND
TAKE IT TO ANOTHER LEVEL?
>> I WAS FORTUNATE TO GET
INVOLVED WITH THEM, THEY’RE MY
COUSINS, SO WE’RE FAMILY.
>> Brandon: COUSINS JIM AND JEFF
GALLOWAY JUMPED INTO THE JETS
PIZZA POOL IN THE MID ’80s,
BRANDING AND EXPANDING WHAT
WOULD BECOME AN EMPIRE.
>> TODAY, WE’RE SO PRAUD TO HAVE
385 STORES IN 20 STATES.
>> Brandon: THE SECRET TO
SUCCESS IS NO SECRET.
OVER FOUR DECADES, THE
HAND-TOSSED ROUNDS AND DEEP-DISH
DETROIT PIES HAVE NO DISGUISE.
>> WE KEPT THE FOUR ITEMS AND
NEVER WANTED TO CHANGE IT
BECAUSE IT WILL CHANGE THE
PRODUCT.
PRODUCT. >> SAME CHEESE, SAME PEPPERONI,
SAME DOUGH.
SAME DOUGH. THE SAUCE IS WHAT WE DID FROM
DAY ONE.
DAY ONE. >> Brandon: THE TRUE REASON IN
FRANCHISE SURVIVED, AVERAGING
ALMOST 100 NEW STORES COMES FROM
A COMPETITOR.
A COMPETITOR. MIKE ILITCH MET WITH THEM AND
HAD BIG ADVICE.
>> TAKE CARE OF FRANCHISEES
BECAUSE THEY’RE TRULY YOUR
CUSTOMERS AND WILL HELP BUILD
YOUR BRAND.
YOUR BRAND. >> Brandon: THIS FELL IN LINE
WITH THE FAMILY FIRST
PHILOSOPHY.
PHILOSOPHY. THEY LOOKED INTERNALLY TO FIND
FRANCHISEES, THOSE WITH THE SAME
PASSION AND BELIEFS AND THE
FRUIT THAT EACH STORE BEARS
ALLOWS THEM TO SEE BEYOND MONEY
AND THEIR OWN SUCCESS.
>> TO SEE WHAT THEY’VE DONE, HOW
THEY GREW THEIR FAMILY, HOW WELL
THEY’RE DOING IN THEIR STORE AND
IN THEIR STATE.
IT’S A GREAT THING!
THEY’RE PART OF OUR FAMILY!
>> Brandon: NOW IN CHICAGO,
NASHVILLE, CLEVELAND, AND NEW
YORK.
YORK. >> WE’RE OFFERING SOMETHING YOU
DON’T HAVE.
DON’T HAVE. WE’RE HANGING OUR HATS ON THAT
DETROIT-STYLE PIZZA.
DETROIT-STYLE PIZZA. >> GOTTA THANK OUR CONSUMERS FOR
MAKING IT HAPPEN FOR US AND OUR
GREAT STAFF.
GREAT STAFF. >> Evrod: MAN, OH, MAN!
SHOUT OUT TO UNCLE JOHN THERE.
>> Rhonda: AND NICE TO GET THE
ADVISE FROM THE ILITCH FAMILY.
>> Brandon: AND THEY WERE
WILLING TO SHARE.
>> Brandon: ONE OF HER FAVORITES
IS THE BARBECUE CHICKEN PIZZA.
RIGHT UP FRONT, IT’S THE JASON
CARR, THEY RENAMED IT BECAUSE IT
HAS THE LITTLE PEPPERONI, THE
DETROIT STYLE.
DETROIT STYLE. THE CHICKEN PARM, THAT’S THE
DEEP DISH, AND THAT’S THE EVROD.
AND THE THIN CRUST --
>> Jason: RHONDA THAT IS.
>> Kim: IT’S SO GOOD!
>> Rhonda: THIS IS THE ONE I
ORDER AT HOME, TURBO CRUST,
EXTRA CHEESE, SAUSAGE, PEPPERONI
AND YELLOW PEPPERS.
>> Brandon: AND THEIR WINGS AND
SALAD, SO AMAZING.
THIS IS ONLINE ORDERING ONLY.
JETS PIZZA OFFERING A SPECIAL
LARGE ONE-TOP PIZZA,
DETROIT-STYLE PIZZA FOR 8.99,
THIS IS ONLINE ORDERS ONLY AT
METRO DETROIT LOCATIONS.
USE THE CODE TASTY.
>> Rhonda: I HAVE A FEELING
THEY’RE GONNA SELL A LOT OF
LARGE ONE-TOPPING PIZZAS TODAY.
DELICIOUS!
DELICIOUS! THANK YOU FOR BRINGING THEM IN.
TRY THAT ONE.
>> Kim: THE THIN CRUST IS SO
GOOD.
GOOD. >> Rhonda: I LOVE IT!