Our current concept is a mix of both dine in and takeout under one roof. Our takeout is very similar to most small-town mom and pop pizzerias offering a variety of items from subs, salads and your typical fryer food items, while our dine in is a little more upscale then your typical pizzeria. We offer multiple styles of pizzas on our menu along with Italian dinners, salads and appetizers that are a higher quality from your typical takeout menu. And most items are made in house.
We are currently offering a variety of styles of pizzas that you traditionally wouldn’t see in your normal mom and pop pizzerias. Detroit, Chicago Deep Dish, Cracker Thin, Grandma style and even Roman Style from time to time. When offering different styles of pizza, I’ve tried to stay as true as possible to each specific style of pizza and make it as authentic as possible. In most cases, the ingredients that go in each style are the same, but the ingredient percentages and fermentations might be different. If a style calls for an ingredient that isn’t typically used, we use it anyway to stay as authentic as possible. We would rather go the extra mile so the customer can see and taste the difference of each pizza rather than just calling it a different name but using the same ingredients as any other pizza.
Tell us about your expansion plan? When and how that will it take place?
We’ve been working on an expansion now for almost two years. Because of the pandemic it set us back with our timing, but we’ve reopened the discussions with hopes to be operating in a larger space by early fall. This new location allows for a larger bar and dining area, along with a party room that can be used for various events. Not only that, it allows us the kitchen space needed to offer the variety of options we do now so that they can be an everyday menu item.
How do you manage quality and operations of offering multiple styles of pizza?
Because we try to stay as true as possible to a different style of pizzas, these are usually only a once-a-week option right now. We try to offer them earlier in the week because we know how busy our weekends can be. Each style we do may require something different than the next one. Oven temperature is huge when offering different style. Some may require a higher temperature while others need lower for longer bake times. It’s easier for us right now to control those things on slower nights where we don’t need all of our ovens and we can set one to a specific temperature. Having enough oven space plays a big role in being able to offer different styles of pizza and do them authentic to the way they are meant to be. The new space will allow us to do these different styles everyday by having multiple ovens we can set at different temperatures and having a setup that is consistent and not always changing based off the option we are doing that day.