Pizza Today - June 2016 - 52
Kentucky-based
Goodfellas Pizzeria
growth 10 years in
the making
By Mandy Wolf Detwiler
Photos by Rick Daugherty
BLUEGRASS BOYS
CO-OWNERS Alex Coats and Eric Boggs
On T
h e Ro a d
T
here's a reason Alex Coats and Eric
Boggs wanted us to meet at their
pizzeria's original location more
than an hour before opening. Just
minutes after Goodfellas' OPEN sign
lit, we were dancing around customer
after customer in the 950-squarefoot pizzeria, and the line eventually
stretched out the door of the Lexington, Kentucky, restaurant.
"We drove all the way from Wilmore
for this," one customer could be
overheard saying of his more than
30-minute commute to visit Goodfellas
on a weekday morning. He rubbed his
hands together in anticipation as he
picked out an oversized slice and what
may be the largest breadstick we've
ever seen. Paired with the drink, the
incredibly popular lunch special is part
of what makes the tiny restaurant so
popular. With four stores of varying
concepts, Goodfellas ranks No. 62 on
5 2 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 6
Pizza Today's Hot 100 list with sales of
nearly $4 million last year.
Coats and Boggs were high
school buddies in their mid-20s
when they started their pizzeria
concept in 2006. After a late night
hanging out at a local bar, "we noticed
a lack of late-night food downtown
and I looked at Boggs and said, 'You
know, we need to do a great pizzaby-the-slice concept,'" Coats says.
"My family's from Long Island, New
York, and I remember real New York
pizza, but never had any down here in
Lexington."
With Boggs' culinary background
and the help of a friend who worked
in a local pizzeria, they formulated
a traditional, chewy New York pizza
dough. "I don't know how many recipes
we went thought until we found it,"
Coats says.
Indeed, slices are the company's main
game. "We target the entertainment
districts," Boggs says. "That's what we
look for -- people who are out having
a good time. Late-night traffic. Lots of
activity, lots of foot traffic. That worked
out well down here (at the company's
tiny original location) because we're
close to businesses -- bankers,
attorneys, etc. -- down here for lunch
and then we get people out at night."
Pizza accounts for 75 percent of
sales, with slices the greatest majority.
Pizzas are made and baked in front
of customers and they continuously
refresh their slice cases.
The company shreds its own cheese
at the Cincinnati location and makes
its own dough -- which usually
proofs overnight -- at each of its four
locations. Sausage is cooked off locally
-- even the garlic is roasted in-house.
http://www.PIZZATODAY.COM
Pizza Today - June 2016
Table of Contents for the Digital Edition of Pizza Today - June 2016
Pizza Today - June 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Make the Most of Your Small Space
Customizing Tomato Sauce
Summer’ize’ Your Menu
Inventory Check
Outsourcing Delivery
Pizza Today on the Road: Goodfellas, Lexington, KY
Pizza Today on the Road: Brick Oven, Lexington, KY
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - June 2016 - CT1
Pizza Today - June 2016 - CT2
Pizza Today - June 2016 - Pizza Today - June 2016
Pizza Today - June 2016 - Cover2
Pizza Today - June 2016 - Commentary
Pizza Today - June 2016 - 4
Pizza Today - June 2016 - 5
Pizza Today - June 2016 - Contents
Pizza Today - June 2016 - 7
Pizza Today - June 2016 - 8
Pizza Today - June 2016 - 9
Pizza Today - June 2016 - Contributors
Pizza Today - June 2016 - 11
Pizza Today - June 2016 - Expo Spotlight
Pizza Today - June 2016 - 13
Pizza Today - June 2016 - Interact
Pizza Today - June 2016 - 15
Pizza Today - June 2016 - Conversation
Pizza Today - June 2016 - 17
Pizza Today - June 2016 - Man on the Street
Pizza Today - June 2016 - 19
Pizza Today - June 2016 - Respecting the Craft
Pizza Today - June 2016 - 21
Pizza Today - June 2016 - Trending Recipes
Pizza Today - June 2016 - 23
Pizza Today - June 2016 - Destinations
Pizza Today - June 2016 - 25
Pizza Today - June 2016 - Dough Doctor
Pizza Today - June 2016 - 27
Pizza Today - June 2016 - 28
Pizza Today - June 2016 - 29
Pizza Today - June 2016 - Make the Most of Your Small Space
Pizza Today - June 2016 - 31
Pizza Today - June 2016 - 32
Pizza Today - June 2016 - 33
Pizza Today - June 2016 - 34
Pizza Today - June 2016 - Customizing Tomato Sauce
Pizza Today - June 2016 - 36
Pizza Today - June 2016 - 37
Pizza Today - June 2016 - 38
Pizza Today - June 2016 - Summer’ize’ Your Menu
Pizza Today - June 2016 - 40
Pizza Today - June 2016 - 41
Pizza Today - June 2016 - 42
Pizza Today - June 2016 - 43
Pizza Today - June 2016 - Inventory Check
Pizza Today - June 2016 - 45
Pizza Today - June 2016 - 46
Pizza Today - June 2016 - 47
Pizza Today - June 2016 - Outsourcing Delivery
Pizza Today - June 2016 - 49
Pizza Today - June 2016 - 50
Pizza Today - June 2016 - 51
Pizza Today - June 2016 - Pizza Today on the Road: Goodfellas, Lexington, KY
Pizza Today - June 2016 - 53
Pizza Today - June 2016 - 54
Pizza Today - June 2016 - 55
Pizza Today - June 2016 - Pizza Today on the Road: Brick Oven, Lexington, KY
Pizza Today - June 2016 - 57
Pizza Today - June 2016 - 58
Pizza Today - June 2016 - Product Showcase
Pizza Today - June 2016 - 60
Pizza Today - June 2016 - 61
Pizza Today - June 2016 - Pizza Today Yellow Pages
Pizza Today - June 2016 - 63
Pizza Today - June 2016 - 64
Pizza Today - June 2016 - 65
Pizza Today - June 2016 - 66
Pizza Today - June 2016 - 67
Pizza Today - June 2016 - 68
Pizza Today - June 2016 - 69
Pizza Today - June 2016 - 70
Pizza Today - June 2016 - The Marketplace
Pizza Today - June 2016 - 72
Pizza Today - June 2016 - 73
Pizza Today - June 2016 - 74
Pizza Today - June 2016 - 75
Pizza Today - June 2016 - 76
Pizza Today - June 2016 - 77
Pizza Today - June 2016 - 78
Pizza Today - June 2016 - 79
Pizza Today - June 2016 - 80
Pizza Today - June 2016 - Reader’s Resource
Pizza Today - June 2016 - Snapped
Pizza Today - June 2016 - Cover3
Pizza Today - June 2016 - Cover4
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