Pizza Today - March 2016 - 81

Wedde: Success, whether in a large

metropolitan area or a small rural
market such as ours, comes from having
the grit to keep moving forward. Never
become complacent. There is always a
new food product, a better marketing
option, a more efficient way to operate.
Staying open minded allows one to see
these opportunities and act when the
time is right. There is always a competitor out there who would like to have
your market share if you don't want to
cater to it.
Pezzi: We treat our customers like
family. All the employees know that it
is the customer that pays their wages. I
just write the check.
Liedl: Consistency: keeping the same
hours, not changing the recipe, treating
your customers and crew as family.

What advice would you give a
stressed-out owner with a limited
market?
Weavel: Plan ahead. Get to know

your market better and be active in it.
Financially be prepared for the lows;
they will always happen.
Bangos: Nothing can be more stressful than having a staff that's just there
to make a fast buck, with no interest
level beyond that. Even though you
wear your heart on your sleeve and
accommodate a small community that
can't support you year-round, you're
there for a reason...you love what you
do.
Wedde: Don't give up or give in.
Everything is negotiable. Control your
costs before they take over. Compare
your current food costs with that of
another supplier in your area. Most
importantly, have fun! Enjoy being
self-employed. It's not for everyone, but

those of us who show dedication are
able to enjoy the rewards.
Pezzi: Don't sacrifice quality. Breathe
and be personable. Get to know
your customers and let them get to
know you! With any new business be
prepared for slow growth in a small
market.
Liedl: Smile, be positive, meet and
greet your guests. If you're not doing
well and it's a slow night, keep a positive attitude. If you don't, it spills onto
the employees and they share it with
their customers. Get involved in a civic
organization or two. Pick a cause, or let
your crew pick one to help promote it.
Most of all, don't bring the stress home
with you: keep it locked in the office at
work. n
ELIANA OSBORN lives in the desert
southwest with her family, where she
works as a part-time English professor and
freelance writer.

The California growing climate is similar to the Mediterranean, perfect for tomatoes...

And Perfect Tomatoes Make Better Sauce.

The Flotta brand dates back to the late
1940's and is recognized for its sweet tomato
flavor and excellent yield. We use hand
selected tomato varieties from local family
farms that are packed in season from 100%
vine-ripened California fresh tomatoes and
placed in the can within a few short hours,
which produces our unique time tested sweet
tomato flavor with unmatched quality.
Pacific Coast Producers is proud to continue
the tradition by offering the Flotta brand
"Original New York Style Pizza Sauce with
Basil" to the most demanding restaurateurs.
Please contact our local sales
representative or your local distributor
for samples and availability:

(877) 618-4776 * canned-fresh.com

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Pizza Today - March 2016

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