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I hear you. It is a challenge to say “no we don’t have that here” to customers but I work on the - develop your audience to what you want to do. We have scaled down our dinner menu to just large pizza, salad, cookie, cannoli. It made my life 500 times easier and we are just as busy. Lunch is not...

we make scratch made choc chip cookies breaking real eggs, butter, pure vanilla extract. They mix in our 60 quart Hobart and it takes me about 10 minutes to make a batch that lasts a week in the cooler and about 15 minutes to bake per batch. We sell 1 oz cookies for $1 and a 12oz container of...

We had a door dash link on our google page for a quite a while. It took a lot of complaining about it via clicking on reasons why you want them off and the newspaper ran a story on how they came to Reno and put every food place on their website. Postmates was the worst. I think the recent...

We made it through 2 weekends with no 3rd party delivery services harassing us. It brought in so many new customers that read the article about our fight that we ran out of dough by 6 tonight. They said way to go and fight the big bullies. It was a pleasure to simply do what we designed our...

Like I said in the article - we have nothing against food places that use these companies but we are not interested. We never have done and never will do delivery so for them to just add us to their sites is not going to happen.

Thanks! The biggest perk for us about owning your own business is having control over the entire process. These places make you feel like you are one of their franchises and that bugs us to no end. It seems like it is another version of John Henry vs. the steam engine or David vs. Goliath. Their...

onsite or carry out. 3rd party delivery services employees are unknown to us and we will not let our product go out the door that way. t will just be a matter of time before one of the contracted delivery drivers whos mentally deranged poisons somebody.

After a year of being bombarded with third party delivery services I was able to get all but Postmates to take us off their websites. They put you on them without asking and then send drivers to place/pick up orders. I sent countless emails, told drivers not to come back (drivers change all the...

Growing up 15 minutes outside of NYC in the 50’s-70’s all pizza was deck oven. It took years to gain respect as a pizza maker and I learned from guys that had been at it for decades. To me deck pizza is an art when done right and you can’t train people to it in an hour like you can do with...

Thanks for that tip. Unfortunately the numbers are not the same each time. I feel for the drivers. They get screwed driving to our shop and not making any $. I am excited to get the cease and desist letter going. Hopefully they respect it and take us off their site. If not we will sue them. I...

We don’t deliver or use and delivery services. Postmates is the only one that has continued to try and use us. We finally got through to the others to take us off their sites. Postmates refuses and we turn away at least 30 orders a week from them. We tell the driver we don’t work with them and...

the 1000 was the final creation of Frank Mastro who created the gas deck oven in the 30’s. When he finished the 1000 design he deemed it perfection. The tall interior is part of it. The pies bake without rotating (if they are running right with the original stones) and it is easy as heck to...

We run a stack of Blodgett 1000’s and in my 50 plus years around them never turn them or clean them. We bake right on the stones NY pizza and the gunk burns off. If a pie rips and makes a big sauce mess we scrape it good and if need be leave the oven on overnight. Sweep the ovens a lot and you...

Here is the news segment on us for National Pizza Day. I was up at 6am to get pizzas ready and will get done tonight at 10pm with a half hour break in between (as I type) Our lunch was double normal. Diner should be interesting. Good thing I am doing this while still a young man as I bake every...

We will be on Fox news Friday morning to preview National Pizza Day. That brings in lots of new customers. Our policy is never have any specials./coupons. We prefer to march to our own drum and use free media exposure as our draw for new customers. 🙂 Walter

Thanks and I am a fellow Jersey boy - Belleville and South Orange. It has taken about 30 years to bring our idea to reality. I understand your situation. I taught special education in public schools for 23 years and convinced administration to let me create and run working pizza/bakeries. I was...

Thanks. Growing up 15 minutes outside NYC and with a mother from Italy I was blessed to be introduced to great food from birth. People are longing for the old mom/pop concept where they are known and a part of the pizzeria family. Most come in early to pick up their pies just to hang out. They...

We opened 3 years ago with 25k to our name and it all went into the pizzeria. We found a great space that was a former pizzeria in the 3rd wealthiest zip code in Northern Nevada and centrally located in Reno. The rent is low and with my wife and I working all hours it keeps labor down. Also with...

Being tech illiterate we found a small independent payroll service that trades us pizza for their services. It is a win win. Walter

here is an article written and researched by the top who’s who in NYC pizza. The first part I was part of the research and still use the ovens that Frank Mastro is pictured making dough with. Times have changed a lot in NYC pizza from my youth (50’s -70’s) but I would bank on this list being...