WHY YOUR
PARTY PLANS
SHOULD
INCLUDE US.

I BEST OF EVERYTHING 1

Some Brand-New Surroundings
For Old Pizza Favorites

Whatever,occasion
you're planning,
we'll customize all our
banquet services
to meet your
needs and budget.
Ask us for more
information.

DANNY RASKIN

BUSINESS MEETINGS

Local Columnist

R

SPORTS BANQUETS

REHEARSAL DINNERS

HOLIDAY BANQUETS

SPECIAL OCCASIONS.

CUSTOMIZED
BANQUET SPECIALISTS .

NTAIN
MAI CK'S.

PRIME RIB. CHOICE STEAKS

26855 Greenfield Road
Southfield

557-0570

1

*$5 OFF

ON OUR BEAUTIFUL
ALREADY LOW PRICED MEAT OR DAIRY TRAYS

• Expires 6-30-92
• One Per Customer

With This Coupon
DELIVERY
• 10 Person Minimum
AVAILABLE

STAR DELI

24555 W. 12 MILE, Just West of Telegraph
Southfield

352-7377

I

PLANNING A
PARTY?

LET US AT BUDDY'S
DO THE WORK!

DISCOUNT PARTY
PACKAGES AVAILABLE
FOR GROUPS (10.75)
CALL BUDDY'S NORTHWESTERN

855-4604

ASK MANAGER FOR DETAILS

ALSO VISIT OUR
CARRY-OUT ONLY STORE

$2°° OFF

645-0300

DINE IN OR CARRY-OUT

ANY LARGE PIZZA,
BUDDY'S BIRMINGHAM GREEK OR ANTIPASTO
15 MILE AT LAHSER
SALAD

emodeling a restau-
rant isn't news any-
more . . . It's being
done all the time . . . But
here's a case where the face-
lifting of a dining spot is also
much more than a facade
change.
Buddy's Pizza on North-
western Highway and Middle-
belt has undergone what
would seem to be an almost
complete revamp from in-
terior and exterior design to
the addition of more dining
items . . . The latter done
without removing any of the
highly-noted Buddy's bill-of-
fare selections . . . You might
call it another feather in the
master-minding cap of Robert
Jacobs, president, and his
consultants like Wes Pikula,
director of operations, who
helped open the North-
western restaurant as assis-
tant manager on March 1,
1982.
Bob and parents Bill and
Shirlee Jacobs own the grow-
ing Buddy's Pizza chain with
its five full-service restaurant
locations and three carry-outs
. . . Another full-scale eating
spot will open the middle of
July on Michigan Avenue in
Dearborn between Outer
Drive and Southfield . . . the
first time a Buddy's Pizza has
been built from the ground up
. . . It'll seat around 200 and
like the first Buddy's, on Co-
nant and Six Mile, also have
a true Italian bocci ball court
. . . The Northwestern locale
still remains the largest with
dining room and lounge
seating for 255 plus another
15 at the bar.
Buddy's has become much
more than just another pizza
parlor . . . entering the world
of varied culinary tastes
while smartly retaining the
original pizzeria image for
popular family dining.
New items include tomato
Alfredo, chargrilled
marinated chicken tenders
for finger food or sandwich,
pasta crab salad, stuffed
potato skins and more .. .
Naturally, a turkey burger
has also been added . . . After
all, what is a restaurant
nowadays without a good ol'
turkey burger?
These join choices like three
homemade soups, including
the much accepted
minestrone; five salads that
also comprise the big selling
Caesar salad with or without
chicken strips, three pita

pocket sandwiches, about 10
other sandwiches, mostac-
cioli, ravioli, spaghetti,
lasagna, meatballs, baked
pasta, five Hoagies, four
desserts, beer, wine, cocktails,
etc.
This sure doesn't sound like
a little pizza operation and
Buddy's isn't as it quietly
entered the full-scale dining
field without fanfare, but
always took precautions to re-
tain its symbolic semblance
. . . No change whatsoever
has been made to Buddy's
award-winning square pizza
or to any of its other menu
selections.
While so many restaurants
today are happy to just hold
their own and keep heads
above water in riding out the
slowly but surely ending
recessionary tide of reduced
economic activity, it took a lot
of guts to do what Bobby and
Billy have done to their
Northwestern site, not to
mention the new Dearborn
opening.
The new appearance at
Buddy's Pizza on North-
western is a highly sincere
form of flattery to its look of
successful achievement . . .
Those beautiful brown and
beige awnings are not over
blank brick walls . . . There
are now actually windows fac-
ing Northwestern Highway
. . . four large ones in the
front dining room plus
another in the back area.

Customers are shocked
when they enter Buddy's Piz-
za on Northwestern Highway
. . . What happened to all that
noise? . . . It's gone with the
new accoustical ceiling .. .
Where is the separate, hidden
back room where people
didn't want to be stuck? .. .
That's gone too, giving way to
a fresh, airy look so very con-
ducive to comfortable family
dining (a drape will enclose it
for private parties) . . . Even
the table coverings are dif-
ferent . . . Not all the same
. . . still checkered but reds,
greens, browns and
yellows .. .
There are tables with ob-
jects under clear lamination
and an assortment of dif-
ferent style chairs . . . The
open look has modern light
fixtures, new carpeting, a cou-
ple of padded settees with
tables, etc. . . . Even the two
wait stations have been
doubled in size and a new
cooler in the kitchen is twice
as large as the previous one
. . . Here, too, is a new ac-
coustical ceiling that does so

11.

much to muffle the sounds of
busy pots, pans and dish
clatterings.
The new, modernistic out-
side entrance at Buddy's Piz-
za on Northwestern is
refreshing with its decorative
look and brown and beige
awning.
Quite a difference all •
around from the original Bud-
dy's Pizza that opened in
1936 on the corner of Conant
4
and Six Mile in Detroit as a
blind pig . . . and had its
rebirth as Buddy's Rendez-
vous in 1945 which Bill and
Shirlee Jacobs fell in love
with in the 1960s . . . finally
purchasing it in 1970 . . .
4
Since son Bob entered the
business actively years back,
Buddy's has been constantly •
growing but with careful at-
tention not to destroy its con-
cept . . . The expansion has
been such that it is today con-

■ ft.

4

Buddy's on
Northwestern has
a new look.

gni
sidered among the fastest
growing independent chains
in the Midwest . . . with a 4
sincere and concerted objec-
tive of not losing any of its
pizzeria ideals for complete
family dining.
Employee loyalty is
prevalent at Buddy's Pizza •-•
. . . and the guys and gals
working at the Northwestern 4
site are equally ecstatic about
its new look . . . Since its •1 4
opening back in 1982,
customers at Buddy's on
Northwestern have enjoyed
the gracious servings of Joyce
Moore, evenings; Patty Fox,
days; Dan Bachman, days;
Sheryl Love, days; and Patty
McEvoy, days and evenings
. . . LaVerne Hatchett is the
head cook at Northwestern
and Middlebelt, delighted
with the challenge of prepar-
ing so many new dishes .. .
Larry Simone is general
manager and Bob Turner
assistant manager . . . with
Bruce Millington, kitchen
II
manager.
Three employees were at
Buddy's when the Jacobs
family took over and are still
with them . . . Connie Pic-
cinato, cook for General
Manager Irving Sosnick on
Conant; Anna Sankovich, aro
presently cook at the 13 Mile
and Van Dyke restaurant;
and waitress Barbara Shaner,
also at the 13 Mile operation.
The Buddy's Pizza at North-
western and Middlebelt re-