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Thanks Ryan. Throughout my teaching career as I created real working business programs, won awards, got lots of publicity/community support, I always felt like things would change for the better for all special education students but when I returned to my classroom it was often an all out battle...

That is wonderful you are going to check this out. I would investigate the potential trainees backgrounds with the BVR. Some may have issues you are not comfortable dealing with. This way you can custom pick your people. Walter

I want to thank you for expressing interest in exploring the possibility of hiring a person with disabilities. There are many routes to go with this. The Bureau of Vocational Rehabilitation (BVR) is a great first step. Contact them and they can share the options. We became a Community Based...

Thanks Ryan. I think we could have done well in Columbus but the high rents in hip areas of Columbus, the weather, and having to move from Granville to Columbus, made it a no go. We are in the most affluent area of Reno and the rent is dirt cheap compared to the Short North or Clintonville. Plus...

Ryan: We opened Jan 6th and it has been nothing but crazy busy. Lines start before we open most days and we have already far exceeded our hopes with sales for the shop. We don’t deliver, no alcohol, no TV’s, nothing but pizza/salad, no fountain drinks, no advertising, split shift limited hours 5...

The problem with the wellness law is school cafeterias no longer have cooks. It is all frozen and pre packaged garbage. I was able to score a hobart 60 quart mixer from a school district because they no longer use it (it was only used to make mashed potatoes and gravy) and is like brand new...

I use shredded cheese and the grande cups are not very accurate. The diced cheese acts like ball bearing when launching pies with topping to the deck stones 🙂 We use a high end digital scale and get the weights to exact numbers with it. It takes only a couple seconds and is well worth it for...

I got a bunch from Grande Cheese but found they are not near as accurate as using a scale. If you come here for a visit you can have them. Walter

we are 1,200 sqft total inside and have an outside patio that is about 300 sqft. It is pretty much identical is set up to the shops I grew up eating/working in as a kid back in NJ. Walter

Slices are a mixed bag using the deck ovens. They are in my NJ DNA so we offer them during lunch but not during diner hours. We fully cook the pies and reheat slices to order directly on the deck stones. This crisps them up but they take up valuable oven space in the diner hours/clutter the oven...

I run 1000’s and have for over 40 years. I love them and they are easy to work on too. Walter

It sounds like you have a great plan Warren. I have been approached several times already about expanding. We will stay a 1 shop pizzeria as we are not of the make up to run multiple shops. I talked recently with a very successful artisan pizza maker who has more than 1 shop and he said...

We do scratch made chocolate chip cookies with a recipe I have developed over the years. They run off the shelf. For us it all about scratch made everything with top of the line ingredients. That is what will set you apart from the chains and shops that make pizzas like chains, which is the...

Warren: Unfortunately we keep our recipes secret. Take care. Walter

congratulations!!! We send good vibes and much success your way. walter

We don’t have many non pizza items but here are ours in the order of biggest sellers: Salad bottled soda/water (never will do fountain drinks - too messy) chocolate chip cookies Cannoli’s garlic knots pepperoni rolls

this was my first pizza expo. I am glad I went and got to hang out 2 days with my friend Norma Knepp. That was the highlight as well as meeting many people I only knew from the net like Daddio, Tom Lehman, Paulie Gee, John Arena, Albert Grande, Tony Maroni, and lots of new people from around the...

Reno is a wonderful place and I look forward to meeting you. Thanks. Walter

Thanks. I was raised in dough since birth. My mother and her family came from Italy and were experts with dough and meats. I got lucky to be born right outside Manhattan and work under some great old school pizza makers from Italy. We have been able to attract an audience that loves food and...

All this may be true for the chains and shops trying to compete with them but we are finding the complete opposite. We are so busy we can’t answer the phone much of the time, have no POS, 1 phone line, no delivery, no online ordering, no alcohol, no TVs, customers come from an hour or more away...