Twelve years after launching Cape Cod Café frozen pizza, the third generation of the Jamoulis family is adding a “new slice” into Walmart grocery centers, where the Brockton, Massachusetts-based company has listed Cheese, Mushroom and Onion & Pepper topped varieties.
“Our products now available at Walmart is very exciting for us,” said Jonathan Jamoulis, chief executive officer of Cape Cod Café Pizza, and grandson of the founder (credited with creating the wildly popular “bar” pizza). Brother Jeremy Jamoulis, chief operating officer, added: “This is fantastic first quarter news and proof that the hard work of so many dedicated people pay off. We are very proud of our pizza and our new offerings at Walmart.”
“Our grandfather and parents taught us the value of hard work and we could not be prouder to see his dream expanded to such a wide audience,” stated Jonathan. “Our pizzas are unique in the frozen arena. We make them with freshly grated Wisconsin cheddar cheese and premium spices. They are pan-baked, then sealed to capture all the flavors. More than 40% of our customers cook Cape Cod Café frozen pizza on their grills, which truly sets us apart.”
“January is a great month for us at Cape Cod Café Pizza,” added James Messer, senior vice president. “We anticipate up to a 40% surge in overall company sales due to the boosted retail locations at approximately 200 Walmart locations throughout the New England states, Ohio, Pennsylvania and West Virginia.”
Beyond Walmart, Cape Cod Café frozen pizza is currently available in more than 1,000 other grocery outlets and convenience stores, entertainment venues, restaurants and other locations across New England and New York.
The Cape Cod Café business began in 1939 with a small restaurant in Brockton that built its reputation serving made-from-scratch food to local customers. Third generation stewards Jonathan and Jeremy Jamoulis initiated frozen pizza sales at nearby grocery stores Trucchi’s and Roche Brothers and soon after product distribution expanded to the frozen food sections of Shaw’s, Market Basket and Stop & Shop.
By 2012, one year after branching out, the company broke ground for a commissary dedicated to pizza making, employing more than 35 people and producing nearly 40,000 units per week.
