[Congressional Record Volume 149, Number 20 (Tuesday, February 4, 2003)]
[Extensions of Remarks]
[Page E123]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




            CELEBRATING THE 25TH ANNIVERSARY OF DION'S PIZZA

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                             HON. TOM UDALL

                             of new mexico

                    in the house of representatives

                       Tuesday, February 4, 2003

  Mr. UDALL of New Mexico. Mr. Speaker, I rise today to pay tribute to 
one of the most successful small business enterprises in the state of 
New Mexico. February marks a quarter century of quality pizza, salads 
and sub sandwiches from one of New Mexico's beloved dining 
establishments, Dion's Pizza. This achievement marks another important 
chapter in a story of two childhood friends, since the ninth grade, who 
have formed a lasting friendship and partnership.
  The owners of Dion's, Jon Patten and Bill Scott, came to Albuquerque 
from Michigan in 1978 with dreams of opening a restaurant. After 
purchasing New York Pizza, a small local restaurant in financial 
trouble located in the Northeast Heights, Jon and Bill proceeded with 
plans of turning the pizzeria into a Greek restaurant to be called 
Dionysus. However, the struggling entrepreneurs found that the cost of 
ordering a sign with all those letters was too costly, but the name 
``Dion's'' fit the bill just fine. While waiting for equipment 
necessary for the preparation of Greek food, the previous owner taught 
them how to make pizza so they could continue to operate in the 
interim. After a few weeks, Jon and Bill started serving Greek food 
along with the pizza. Surprisingly, however, customers continued to 
order pizza, encouraging Jon and Bill to develop and refine a quality 
pizza recipe, eventually resulting in today's secret recipe that has 
made Dion's one of New Mexico's best-loved eating establishments.
  The success of Dion's is easily documented. It grew from one employee 
in 1978, to 12 employees in 1979, to over 600 employees today. There 
are currently 10 Dion's in New Mexico. The company has plans to open a 
location in Las Cruces later this year and Santa Fe in 2005. The owners 
tease that their goal is world pizza domination by the year 3000. 
Cleary, they are on their way.
  Dion's attributes its success to a set of principles that has helped 
the chain expand and at the same time maintain a loyal base of 
satisfied customers. Among those principles are always using the 
freshest ingredients; never changing ingredients simply to get the 
cheapest price; only serving food that is presentable and quality; 
hiring the best people; and giving the customer exceptional quality, 
service and cleanliness.
  The company's set of beliefs appears to be working. Dion's has 
received several awards over the years. The first recognition came in 
November, 1979, only 19 months after opening the first location. The 
Albuquerque Tribune named Dion's ``the second best pizza in town.'' 
According to the owners, that was the last second place finish. Since 
then, Dion's has accumulated a number of first place awards. I know 
that Jon and Bill are the most proud of the praise they receive from 
regular citizens.
  One of the most admirable aspects of Dion's business philosophy is 
its dedication to being a family-oriented establishment. None of the 
locations serve alcohol, and smoking is not allowed. Viewing stands 
have been constructed in each restaurant to enable children to watch 
pizzas being made. Additionally, Dion's offers tours to children and 
other youth groups; approximately 12,000 children tour Dion's 
restaurants each year. The company is also involved in a host of 
charitable events in which its contributions make a powerful impact on 
the surrounding community.

  I had the opportunity to tour a Dion's in 2000. I was impressed with 
the quality of employees, many of them high school students starting 
their first careers, and the ambience that encompasses each Dion's. 
This company has many employees that have stayed on for years, if not 
decades, out of loyalty. In an industry that has a high turnover rate, 
Dion's is obviously doing something right. The company has always paid 
above minimum wage, and raises are frequent for doing a job well done.
  As Dion's continues to grow and expand, there will undoubtedly be 
changes. Over the years, the employee uniforms have changed, as has the 
list of items on the menu. Jon and Bill are not afraid to be innovative 
and are always searching for improvements. Dion's has had a number of 
offers to be bought and be expanded nationally. Today there could be a 
Dion's on nearly every street corner in America, but instead, Jon and 
Bill have stayed to protect a creation they both care deeply about.
  Mr. Speaker, we spent much time in the 107th Congress focusing on a 
variety of corporate scandals that seriously shook the faith of 
Americans everywhere. At that time, I tried to stress that there are 
honest companies out there, and we must not let those isolated cases of 
gross misconduct spoil our view of average businesses. I believe that 
Dion's Pizza is an exceptional example of a business that has succeeded 
because of the devotion of its owners and employees.
  As this special restaurant celebrates its 25th anniversary, it 
remains one of a kind. It is unique amongst its peers throughout the 
country for its philosophy and principles, but, most of all, because it 
is the product of so many remarkable people and ideas. It is truly part 
of the communities it serves, and New Mexicans are proud to call Dion's 
their own. I ask my colleagues join me in congratulating Dion's for its 
success.

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