Jeff Fuller wanted stuffed breadsticks from Campus Pollyeyes.

He had heard from an alumnus that Campus Pollyeyes in Bowling Green had amazing stuffed breadsticks.

Finally, after years of hearing how great they were, Fuller placed his first order.

It didn’t matter that it would take more than 900 miles, $160 and a full day before he would get to try one.

Fuller, who works in Dallas as a chief operating officer for Optimal Health Laboratories, had the sticks specially delivered to his home. Shipped overnight and packed with dry ice, Fuller had to baste the sticks with butter and place each one in his oven for 15 minutes before he could verify his friend’s claims of greatness.

The verdict?

‘I would say it is my favorite breadstick nationally. They got it right,’ Fuller said. ‘If you want the best breadstick, you have two choices: you are either going to go to Bowling Green or you are going to pay the price to get them,’ Fuller said.

But not everyone can afford eating out, let alone paying the extra money for shipping costs. While Campus Pollyeyes is still baking thousands of breadsticks each week, the restaurant is creating new ways to increase revenues.

In an effort to increase income during off-hours, Campus Pollyeyes will discount stuffed breadsticks for the first time in the restaurant’s 31-year history. Effective last Thursday, coupons will be available online for the restaurant’s most popular item during 2 p.m. to 4 p.m. Monday through Thursday, said Bobby Nicholson, operator of the eatery located on 440 E. Court St.

But the coupon might not have been necessary if marketing and networking were done like it had been previously accomplished during the ‘old days,’ said George Nicholson, founder of Pagliai’s Pizza in Bowling Green and Campus Pollyeyes (both of the restaurants pronounced pawl-ee-eyes and operated by the Nicholson family).

‘I think your prices are too high, Bobby,’ George said to his son when he recently looked at the menu.

George said blaming the economy for increased prices is only an excuse. He knows there are ways to get more people eating his product.

George, who still runs the day-to-day operations at Pagliai’s Pizza on 945 S. Main St., recalls the 1960s and 70s when he was referred to as ‘Crazy George’ and did whatever he could to make sure every person had heard of Pagliai’s Pizza.

He hung fliers on each doorknob in Bowling Green and slid menus underneath rooms in each University residence hall.

And nearly 43 years later, George is still constantly promoting his product. If he is not in the back of the kitchen preparing sauces or pizzas, he is out in the city proudly displaying a Pagliai’s Pizza hat or a Campus Pollyeyes sweatshirt.

‘I’m big on selling. I sell food, I sell myself,’ George said. ‘I’m always chasing dollars wherever I am. I’m a walking billboard for Pagliai’s and that’s how I’ve always been.’

George, who already works approximately 50 hours a week, will be shifting to nights after Jan. 1 to acquire a better understanding of how to increase revenue. George said they might go back to what he did 30 and 40 years ago to get more people to know the Pagliai/Pollyeyes name.

But fear not Pagliai/Pollyeyes lovers: the two restaurants are in no immediate danger of closing. They are just looking to improve upon their current product, George said.

‘Pagliai’s [and Campus Pollyeyes] is here for the longevity. We still make lots of money,’ George said.

And George knows who he has to thank for the two stores’ success throughout the year – the customers.

Bowling Green resident Judy Bishop has been eating at Pagliai’s Pizza for more than 30 years. The reason she keeps returning is not just because of how much she enjoys the buffet.

‘[All the employees are] very friendly here, very polite,’ Bishop said. ‘I come in here from work and everyone that waits on you is polite and mannerly.’

Bishop said she has never seen George not smile. She said he is always happy to be serving and taking care of a customer and it trickles down to all of his employees treating her with the utmost respect.

From a Pagliai veteran to a restaurant rookie, even students appreciate how George’s establishments operate.

‘The service is really good and the food is very good and it’s big portions so I always get to take some home,’ said freshman Ashleigh Pauken as she was awaiting a chicken and ranch pizza at Campus Pollyeyes.

Even though he has never been to Bowling Green, Fuller suggests George should expand his pizza restaurants across the country and become a nationally-known eatery so everyone outside of Bowling Green can enjoy the delectable cuisine without paying huge shipping costs.

‘I just think it’s a great food that is something to present that is different,’ Fuller said of the Campus Pollyeyes’ menu. ‘It’s superior to what we can get,’

George said by delivering a good product, it’s the reason his restaurants have remained open for more than four decades.

‘We all worked at the common cause of taking the cause of the customer,’ he said.

Prices Then and Now: The prices of Pagliai’s from yesterday (1967) and today.

Large cheese pizza:

Then: $1.75 Now: $8.50

Large pepperoni pizza:

Then: $2.25 Now: $10.00

Pagliai’s Pizza (includes onion, sausage, pepperoni, mushroom and green peppers):

Then: $3.25 Now: $14.50

What each store is known for:

Pagliai’s Pizza ‘All You Can Eat Buffet’ includes multiple flavors/toppings of pizza, soup, breadsticks (not stuffed) and fresh salad

Monday-Friday (11 a.m. to 4 p.m.): $7 Monday-Friday (4 p.m. to close)/Saturday-Sunday (all day): $9

Campus Pollyeyes ‘World Famous Stuffed Breadsticks.’ The breadsticks can be stuffed with any pizza topping available, but the most popular items are chicken and cheese and pepperoni and cheese, said Dean Smith, manager at Campus Pollyeyes. Homemade sauces, which include ranch, pizza or barbecue sauce, are also included.

Full order with pepperoni and two sauces: $12.75 Full order with chicken and cheese and two sauces: $14.25