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2009 July: 5 Questions – Pizza Right now


fiveQuest01fiveQuest01Matthew Ptasienski owns and operates Windy Metropolis Pizzeria in Louisville, Kentucky. Situated in an ailing a part of the River Metropolis, about midway between the College of Louisville and historic Churchill Downs, Windy Metropolis, as its title implies, provides its clients a style of Chicago.

PT: You’re just about a one-man-show right here, proper?

MP: Just about. I’m the one one working. I solely have one worker. I’ve a supply driver who works evenings. He’s extraordinarily competent, and he can do just about every thing within the store besides cook dinner. And he does. And I can do something within the store, so between the 2 of us he handles all of the deliveries and I deal with all of the cooking. Every part else in between, whoever can do it … does it.

PT: You appear to have quite a lot of common clients who both dwell or work in your neighborhood. Have you ever gotten to know most of your clients properly?

MP: I’ll not know what everyone’s title is, however I do know in all probability 75 % of the faces.

PT: Why not rent servers? Do you not have the amount vital for that?

2009 July: Five Questions2009 July: Five QuestionsMP: It’s strictly a enterprise standpoint. On this economic system, it’s extraordinarily tough for me to foretell my enterprise day-today. Each time I stroll via this door, I don’t know whether or not I’m going to be slammed or useless. And there’s no rhyme or purpose for it. There are only a few folks on this neighborhood who’re prepared to come back in and work on a Friday, Saturday night and have someday the place they make $6 in ideas and the following day they make 50 bucks in ideas. There are few individuals who might put up with that unpredictability. If I rent them and within the first two days they’re right here they make 8 bucks in ideas in 5 hours, they ain’t gonna stick round. It’s impractical.

PT: How do you go about cultivating common clients?

MP: My philosophy is that if I can get them in there the primary time, I can get them again. We’ve obtained an actual distinctive product. I feel it’s a high-quality product.

PT: While you first opened, did you discover that folks in Louisville have been acquainted with Chicago-style pizza?

MP: No. It took a very long time. I opened within the first week of November (11 years in the past), and I didn’t begin doing stuffed pizza till in all probability February (of the next yr). It was a very overseas idea to this neighborhood. This neighborhood doesn’t provide an entire lot of selection so far as eating, so it was utterly new. Some folks took to it actually shortly, and a few folks have been delay and didn’t prefer it in any respect.

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