We had no entrees or servers. Our guests had to walk up to the counter and order food. But that setup wasn’t working. Our old wood-fired oven couldn’t keep up with all the pizza orders, and plastic forks and knives just weren’t cutting it (pun intended).Before long, we had to grow up and invest in silverware and regular plates. And hire servers. And invest in a conveyer pizza oven, which freed up the wood-fired oven. We finally had a place to cook steaks and other full-fledged Italian entrees.
Those early years were crazy, and it’s fun now to remember how the menu evolved. Once we reached the point where we could serve a pizza in 20 minutes, instead of 45, and give our guests the quality of service they deserved, consistently, the restaurant grew in popularity.
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