Co-owner of Camporosso in Fort Mitchell, Kentucky Eric Redfield delivers motivational Keynote Address at Pizza Expo 2025 in Las Vegas

Eric Redfield says the backbone of Camporosso – the Fort Mitchell, Kentucky-based pizzeria he opened in 2017 with his wife, Amy – is making great pizza and serving others, starting with the staff. This purpose-driven culture what’s behind $4 million in sales, Redfield shared Wednesday, during a  keynote address at Pizza Expo 2025.

So, how Camporosso do it? Both Eric and Amy Redfield arrived in the pizza industry after successful corporate careers, but they say they run their business in the same way they raised their family, with the traditional values of faith, education, hard work and service.

Watch Eric Redfield’s full Keynote Address at Pizza Expo 2025 here:

“Out of all the good that we have done looking out for the greater good, what has resonated the most – and where we have gotten the most buzz and probably the most credit – is when we take care of our staff,” Redfield says. For example, during the coronavirus pandemic, the Redfields split Camporosso’s December 2020 profits with their staff, and the community response was overwhelmingly positive.

“You don’t have to look out for these grand programs. If you look out for your staff, it’s amazing what that will do,” Redfield says. Camporosso also donated more than 1,000 take-home meals to front-line workers during the pandemic, when the owners made a special effort to serve custodial staff at hospitals, saying those individuals’ contributions often are forgotten by programs focusing on doctors and nurses.

Ensuring that workers know their values, Redfield says, contributes to a low attrition rate (about 10% turnover) at Camporosso. He also prioritizes service and over-delivering when addressing mistakes. For example, if a carry-out order is wrong, Redfield hand-delivers a replacement meal to make it right.

“Hospitality is how you make people feel when in your restaurant, and that is such a key the people coming in understanding what we do for others. … I try to touch everybody that comes in our restaurant, and that just makes such a big difference, because they know that I appreciate them being there.”

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