By Marina Mayer or Joe Perrino, family is everything. That’s why when he stepped into the chief executive officer position of the pizza company his grandfather built, he was determined to keep the family legacy alive. “Our focus as a family is how to take in a legacy business, not how we’re going to make our numbers to look good so we all get bonuses. That is a huge difference that will drive the long-term stability of the company,” Perrino says. The longevity of Home Run Inn, Inc. can be at- tributed to the way Perrino and his team continue to reinvent the rules of the game. For starters, the Woodridge, Ill.-based frozen pizza producer oper- ates from a decade-to-decade perspective instead of just a quarter-to-quarter view. F 14 Snack Food & Wholesale Bakery - MAY 2010 That’s how Home Run Inn has continued to be a hit with consumers for the past 64 years. Known for its Signature- and Classic-style wholesome, all-natural, clean label pizzas, Home Run Inn pumps out nearly 100 pizzas a minute in two state-of-the-art Chicagoland facilities. To stay competitive in the regional marketplace though, Perrino has been careful not to slide in head first to tackle the latest so-called trends. “Flatbread crusts, brick-oven pizzas — all fads,” he says. “[They’re] all ways of large retail- ers trying to gain larger shelf space with new ideas. I’ve seen it over and over again. It doesn’t concern me. People want value, they want whole- someness, and that’s what we deliver.” Home Run Inn also delivers pizzas made from Continued on page 16 www.snackandbakery.com For the past 64 years, Home Run Inn has been producing all-natural, wholesome frozen pizzas. Now it’s revamping its portfolio to continue hitting the long ball in the freezer case.