Perfect Crust Pizza Liner Sets a New Standard in Pizza Delivery

Plymouth, MN (PressExposure) March 12, 2012 -- FPerfect Crust Pizza Liner Sets a New Standard in Pizza Delivery - Goodbye Soggy Crusts, Hello Perfect Crust!

Perfect Crust Pizza Liner Will Debut at the International Pizza Expo in Las Vegas on March 13-15 in booth 1857.

Finally, a new pizza delivery product that really delivers! Perfect Crust LLC will proudly debut their Perfect Crust Pizza Liner at the International Pizza Expo in Las Vegas on March 13-15 in booth 1857.

Perfect Crust is a 3D embossed pizza liner with "taste bumps" that delivers pizza with that just baked taste and crispy crust, not soggy and stuck to the box. It can also be used to deliver a hot pizza directly to a customer's table with its built-in handle tabs.

Perfect Crust was designed using EVC technology (elevate, ventilate, and circulate). The "taste bumps" Elevate the pizza, Vent away excess moisture, and Circulate air so every pizza crust stays crispy every time.

A bump above the rest, Perfect Crust is absolutely perfect for pizza shops, restaurants, bars, hotel room service, and caterers. It works for whole pizzas or pizza served by the slice. Perfect crust is the only pizza liner with built-in handle tabs that make the pizza easy to handle and serve. These tabs can even be personalized with a logo or a coupon good towards the next purchase to grow future sales.

On a typical delivery pizza, 100% of the pizza rests on a flat liner, box or bag, which allows it to soak in its own grease. When you use Perfect Crust, less than 4% of the pizza actually makes contact the liner! It's almost like putting your pizza up on a pedestal.

Perfect Crust is made from FDA approved stock that's 100% recyclable and 100% made in USA. It comes in four standard sizes: 10", 12", 14" and 16" plus custom shapes and sizes upon request. For a free sample of Perfect Crust, visit booth #1857 at the Pizza Expo. For more information, go to http://www.perfectcrust.com.

Press Release Submitted On: March 12, 2012 at 12:30 pm
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