So much of Jules feels like it was created in direct response to the personal desires of its founders. As the parents of young children, Ordway and his wife, quickly grew frustrated with the lack of fast, healthy food options available to them. Environmental fanatics, too, recycling and locally-sourced ingredients are cornerstones of their operation. And, knowing the stresses the food industry can place on a parent, they try to alleviate as much of it as they can, providing full healthcare, paying above-industry-standard wages and closing by eight. As Ordway, the more active owner of the two, seems to trust his instincts, the more innovative he becomes. Jules, for example, started making gluten-free pizza in addition to its organic thincrust three years ago, long before Celiac disease was recognized as being as widespread as it is today. But Ordway is a former advertising executive, so it would be foolish to think that there wasn’t a very specific business model and brand in place well before the first slice was ever served. Case in point: Don’t call it pizza. “We don’t look at it as pizza,” Ordway says. “The idea behind Jules from day one was to create an environment that was pleasurable to the senses with a food that is enjoyed by everyone.” In this way, Ordway can – and should – be credited with bringing organic food to the masses in Bucks. He was piling Blue Moon greens on his rectangular slices when Jules launched five years ago. As much as his hand has defined so much of the operation – feedback registered on the Web site is sent directly to his BlackBerry to this day – the food is the aspect that’s closest to his heart. His mother was one of the first organic farmers in Ireland. Ordway, though, says he never really understood what she was doing through all those years until he was living in New York with kids of his own. But once he did, there would be no reverting back. The food, largely because of that commitment, is also the hardest part of the business to control. Ordway is constantly in pursuit of better ingredients closer to home, a task that should become somewhat easier when the fourth Jules opens in March in California, his first foray outside of Southeastern Pennsylvania, but it will hardly be the last. Ordway sees Northern California as his next great frontier. In all, and barring a further dip in the economy, he expects to open 20 locations within the next four years.
Wednesday, December 3rd 2008
Serving up a healthy alternative to pizza
Jules Thin Crust boasts a lower-calorie flour and local, organic toppings.
By Colin Marsh; Correspondent
It is estimated that in the U.S. there are over 60,000 pizza restaurants with roughly 26,000 owners and operators. That is a lot of opinions, a lot of ideas and a lot of variety from one store to another. With 26,000 operators looking for a slice of the pie (pun intended) and major chains like Pizza Hut, Papa John's and Domino's taking the major slice, it takes something fresh and exciting to reinvigorate the industry and give the customer something original and new.Local operator John Ordway is turning the pizza industry on its ear with his Jules Thin Crust operations in Doylestown and Newtown. . . Click here to read the full article online.
Bucks Magazine - Bucks Essentials section - June 23, 2008
The quintessential Bucks County (and neighboring communities) to-do list. Pizza without the guilt. Eat that, Weight Watchers:
Jules Thin Crust Pizza
Here’s the dilemma: You love pizza but hate the guilt that comes with it. The solution: Jules Thin Crust. A lot of pizzerias will tout that they use the finest ingredients, but few put as much thought into it as Jules, which relies upon seasonal, locally-produced vegetables, like eggplant, portabella mushrooms and artichoke hearts. . . Click here to read the full article.
Business Section - Thursday, January 3rd
CLICK HERETO READ MORE ARTICLES ON JULES THIN CRUST
LOCATIONS
DOYLESTOWN, PA 78 south main street 215-345-8565 ORDER ONLINE!
NEWTOWN, PA 300 sycamore street 215-579-0111 ORDER ONLINE!
JENKINTOWN, PA
817 old york road 215-886-5555 ORDER ONLINE
Open 7 Days
Mon-Thurs - 11:30am to 8:00pm
Fri - 11:30am to 9:30pm
Sat - 11:30am to 9:00pm
Sunday - 11:30am to 8:00pm
So much of Jules feels like it was created in direct response to the personal desires of its founders. As the parents of young children, Ordway and his wife, quickly grew frustrated with the lack of fast, healthy food options available to them. Environmental fanatics, too, recycling and locally-sourced ingredients are cornerstones of their operation. And, knowing the stresses the food industry can place on a parent, they try to alleviate as much of it as they can, providing full healthcare, paying above-industry-standard wages and closing by eight. As Ordway, the more active owner of the two, seems to trust his instincts, the more innovative he becomes. Jules, for example, started making gluten-free pizza in addition to its organic thincrust three years ago, long before Celiac disease was recognized as being as widespread as it is today. But Ordway is a former advertising executive, so it would be foolish to think that there wasn’t a very specific business model and brand in place well before the first slice was ever served. Case in point: Don’t call it pizza. “We don’t look at it as pizza,” Ordway says. “The idea behind Jules from day one was to create an environment that was pleasurable to the senses with a food that is enjoyed by everyone.” In this way, Ordway can – and should – be credited with bringing organic food to the masses in Bucks. He was piling Blue Moon greens on his rectangular slices when Jules launched five years ago. As much as his hand has defined so much of the operation – feedback registered on the Web site is sent directly to his BlackBerry to this day – the food is the aspect that’s closest to his heart. His mother was one of the first organic farmers in Ireland. Ordway, though, says he never really understood what she was doing through all those years until he was living in New York with kids of his own. But once he did, there would be no reverting back. The food, largely because of that commitment, is also the hardest part of the business to control. Ordway is constantly in pursuit of better ingredients closer to home, a task that should become somewhat easier when the fourth Jules opens in March in California, his first foray outside of Southeastern Pennsylvania, but it will hardly be the last. Ordway sees Northern California as his next great frontier. In all, and barring a further dip in the economy, he expects to open 20 locations within the next four years.
