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This thing was constructed on July 23, 2008, and it was categorized as management.
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The concept behind Fort Lauderdale-based Pizza Fusion grew incrementally from a fairly straightforward goal: market organic pizza. As founders Michael Gordon and Vaughan Lazar worked in early 2006 to create a restaurant, they confronted factors that prevent customers from eating out organically as well a problems in traditional restaurant management that limit green development.
The pair quickly realized that organic ingredients played only a supporting role in their quest. The nature of America’s dining infrastructure–including employment practices, transportation, and design–makes pizzerias inefficient. While working to craft their core product, Lazar and Gordon explored ways to make the business as a whole less of an environmental drain as franchises began to spread. Restaurant interiors incorporate recycled materials; new restaurants are LEED certified. The corporation purchases wind energy credits to offset its consumption and–most famously–has created a fleet of hybrid delivery cars, replacing the ubiquitous (and vaguely menacing) pizza delivery car with its dangling muffler and smoking engine.
While exploring green technology, Pizza Fusion has also worked to improve conditions for its employees. Realizing that employees are the foundation of the company’s success–but that service-sector workers often fall into a part-time, hand-to-mouth limbo–Gordon and Lazar decided to offer health benefits to anyone working more than twenty hours per week.
. Historian Shae Davidson's research interests include public policy and the relationship between culture and civil society. His publications range from articles on industrial history to absurdist poetry.
