Pizza Today - July 2022 - 10

CONVERSATION
STEVE
BANGOS
Eureka Pizza Company
Yorba Linda, California
Concept:
We started in Seward, Alaska,
considered as the " Gateway " to
the Gold Discovery Regions. It
still celebrates itself as the Last
and Great Frontier! " Eureka "
is translated from the Greek as
" I have found it " . It is used as
an exclamation to celebrate a
discovery. Our goal was to capture
a piece of Alaskan History. We
possess a strong commitment to
serving hearty, delicious food in a
warm, friendly, rustic environment
- as well as delivering premium
hospitality to our customers.
Pizza Style:
New York-style thin crust has
always been a favorite of mine, as
well as our customers, with no plans
to change it up. I've been quite
happy with the same flour for over
16 years. I use a high-gluten flour.
It's a daily routine with us and that
is why our dough recipe and crust
is so consistent. The quality of our
dough has always stood out and is
somewhat different from any of our
competitors in the market. What
makes our dough and recipe all
the more interesting is that I use a
pint of Alaskan Amber Beer in my
liquid mix...Nothing like adding a
true Alaskan experience with our
ingredients!
10 / PIZZATODAY.COM / JULY 2022
Patricia and Steve Bangos, co-owners
With a nearly 4,000-mile move from
the original Eureka, what were some of the
differences in opening Eureka in Seward, Alaska
versus Yorba Linda, California?
The contrast between the two markets and
regions were vastly unique. We came from a
town populated by roughly 3,000 (year-round)
residents. During the summer months, or 100
days, the town would swell to close to 20,000+
people. Tourism was a major draw to the town of
Seward. People traveled from all over the state,
country and world to dine with us. It was humbling
and overwhelming at the same time. But it was a
very seasonal business, and this meant you made a
decent living for the summer, then you worked for
free the next eight months. However, the strain
of trying to maintain a business in one state and
family in another - in California and Alaska -
eventually brought the family back to Yorba Linda
full time.
You reached out to your customers about rising
prices in your small business community. What
message did you convey, why was it important
to reach out to your customers and how was it
received?
Call me a late bloomer, but I've had to be very
aggressive on social media at a late age. My kids
tease me a lot about not deserving technology.
But without their support, guidance and
assistance, I would not have made it without them.
I have no problem now jumping on Instagram and
Facebook and saying it like it is...always sincere
but to the point! My most recent post, shared by
many, conveyed a very transparent reality check.
I asked our customers, both new and existing, to
please keep this in mind: " When you come in and
see us and other stores raising their prices now
and in the coming months, it's NOT so we can
make money, it's so we can survive and stay open
and continue to serve customers (like you). We
remain committed to your patronage, are happy
you chose to shop with us and support A LOCAL
BUSINESS during these times. WE ALL need to
get through this. "
https://eurekapizzaco.com/index.html http://www.PIZZATODAY.COM

Pizza Today - July 2022

Table of Contents for the Digital Edition of Pizza Today - July 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destination
Makeline Efficiency
Consistency Through Turnover
St. Louis Style Pizza
Summer Cocktails
Inflation Tactics
Rising Stars
Product Showcase
Pizza Today/Yellow Pages
The Marketplace
Reader's Resource
Expo Spotlight
Pizza Today - July 2022 - CT1
Pizza Today - July 2022 - CT2
Pizza Today - July 2022 - Cover1
Pizza Today - July 2022 - Cover2
Pizza Today - July 2022 - Commentary
Pizza Today - July 2022 - 4
Pizza Today - July 2022 - 5
Pizza Today - July 2022 - 6
Pizza Today - July 2022 - 7
Pizza Today - July 2022 - Digital
Pizza Today - July 2022 - 9
Pizza Today - July 2022 - Conversation
Pizza Today - July 2022 - 11
Pizza Today - July 2022 - Mike's Monthly Tip
Pizza Today - July 2022 - 13
Pizza Today - July 2022 - Man on the Street
Pizza Today - July 2022 - 15
Pizza Today - July 2022 - Building Blocks
Pizza Today - July 2022 - 17
Pizza Today - July 2022 - On Deck
Pizza Today - July 2022 - 19
Pizza Today - July 2022 - Knead to Know
Pizza Today - July 2022 - 21
Pizza Today - July 2022 - 22
Pizza Today - July 2022 - 23
Pizza Today - July 2022 - Destination
Pizza Today - July 2022 - 25
Pizza Today - July 2022 - Makeline Efficiency
Pizza Today - July 2022 - 27
Pizza Today - July 2022 - 28
Pizza Today - July 2022 - 29
Pizza Today - July 2022 - Consistency Through Turnover
Pizza Today - July 2022 - 31
Pizza Today - July 2022 - 32
Pizza Today - July 2022 - 33
Pizza Today - July 2022 - St. Louis Style Pizza
Pizza Today - July 2022 - 35
Pizza Today - July 2022 - 36
Pizza Today - July 2022 - 37
Pizza Today - July 2022 - Summer Cocktails
Pizza Today - July 2022 - 39
Pizza Today - July 2022 - Inflation Tactics
Pizza Today - July 2022 - 41
Pizza Today - July 2022 - Rising Stars
Pizza Today - July 2022 - 43
Pizza Today - July 2022 - 44
Pizza Today - July 2022 - 45
Pizza Today - July 2022 - 46
Pizza Today - July 2022 - 47
Pizza Today - July 2022 - 48
Pizza Today - July 2022 - 49
Pizza Today - July 2022 - Product Showcase
Pizza Today - July 2022 - 51
Pizza Today - July 2022 - Pizza Today/Yellow Pages
Pizza Today - July 2022 - 53
Pizza Today - July 2022 - 54
Pizza Today - July 2022 - 55
Pizza Today - July 2022 - 56
Pizza Today - July 2022 - The Marketplace
Pizza Today - July 2022 - 58
Pizza Today - July 2022 - 59
Pizza Today - July 2022 - 60
Pizza Today - July 2022 - 61
Pizza Today - July 2022 - 62
Pizza Today - July 2022 - 63
Pizza Today - July 2022 - 64
Pizza Today - July 2022 - Reader's Resource
Pizza Today - July 2022 - Expo Spotlight
Pizza Today - July 2022 - Cover3
Pizza Today - July 2022 - Cover4
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