Connie's Naturals LLC supplies pizzas to retail stores throughout Illinois and also makes pizzas for private lables such as Wolfgang Puck, Subway Restaurants, and Disney theme parks. You can even find Connie's pizza products on the high seas as more than 30 cruise ships also carry the brand. The frozen pizzas are manufactured in Schaumburg where Connie's employs another 500 people. (Photo by Troy T Heinzeroth)

Connie’s has made a name for itself in the frozen food market since 1997. The company’s frozen pizza line can be found at retail grocery stores in Illinois and four other states. Connie’s also makes frozen pizza for private labels such as Wolfgang Puck, Subway Restaurants, and Disney Parks; the firm currently supplies 9,000 Subway restaurants, more than 30 cruise ships, and more than 800 hospitals.

Its manufacturing facility, Nation Pizza Products, employs more than 500 people in Schaumburg. “We develop and manufacture pizza for other customers,” said Marc Stolfe, president of Connie’s Naturals LLC. “We’re using our experience and expertise to make pizza for other private labels.”

The oldest of four children, Stolfe handles all assets of Connie’s branded business, from Connie’s Restaurant Group to catering, special events and concessions, and frozen pizza. The restaurant group counts the Archer Avenue flagship location in Bridgeport and restaurants in Westmont, Naperville, and Orland Park, IL.

Stolfe also oversees Connie’s Pronto, kiosks at Navy Pier and McCormick Place, and licensed operations at facilities such as Hinsdale Hospital and Alexian Brothers Medical Center.

In the future, Stolfe wants to expand the frozen business. “We have a new partnership with Wolfgang Puck,” he said. “It’s a nationally recognized name, and we are more regional.”

Stolfe also is working on a contract to supply pizza to the military. In addition, he plans to expand Connie’s Carry-Out Kitchen, a 2,000 square foot restaurant selling sandwiches, salads, and take-and-bake pizzas. The first opened in the Algonquin Commons shopping center, and two more are on the drawing board. “It’s a good way to grow the business,” he said.

Stolfe received a degree in Hotel and Restaurant Management from Cornell University and holds an MBA from Northwestern. He was 12 the first time he got paid for helping make Connie’s sauce and dough. He also bused tables and worked the stock room.

In 1987, he became an assistant manager for one of the restaurants and later manager and then regional manager before taking on his current position.