Pizza Today - April 2016 - (Page 16)

conversation NANCY PEZZI PAISANO'S PIZZERIA / IONE, CALIFORNIA NANCY LETS US IN ON PAISANO'S ORIGIN STORY, GROWTH & MENU The pizzeria's two locations are situated in small towns in Northern California. Paisano's features an extensive menu and invests in community outreach. IN 2009, I DECIDED I NEEDED TO COME OUT OF RETIREMENT as my husband and I had adopted three grandchildren. There was a little pizza parlor for sale and I jumped in. I had had a small deli previously and had catered for years but this was my first pizzeria and full restaurant. Owner Nancy Pezzi with son, John, and daughter, Kathryn, who have taken active roles in the business experience that is really paying them. Take care of your customer and they will take care of you. Growing up in a family restaurant, I believe, is one of the best life lessons on work ethics. My little ones come in and immediately clear tables and chat with our customers. is cut fresh at our stores. We use a local meat company, Swingle Meat, that makes our Italian sausage and smokes our linguiça for us. Our pizza is a Chicago-style, thincrust pizza. Two of my four adult children work for me. John started in the Ione store and has taken over managing the Jackson location. My daughter Kathryn has been working on marketing and learning how to manage the finances. My older son Chris designed and manages our Web site and my son Scott takes care of all of our window stickers and signage. In 2014, I took another leap of faith and opened a second location - double the size - in the town of Jackson 10 miles away. It also had been a pizza place, but had been empty for six years. All of my children and grandchildren came and helped with the renovations and opening. Our menu is a bit extensive. Our Ione location is in a very small town with limited dining options. We offer pizza, appetizers, sandwiches, burgers, calzones, pasta and a salad bar. We continued with the original owners' Tuesday night Rib Night, but changed it up with our dry rub and slow roasting the ribs in the bottom oven. It has been a huge success. ALL OF OUR RECIPES COME FROM OUR FAMILY. I grew up making pizzas I HAVE ALWAYS BELIEVED IN GIVING BACK TO THE COMMUNITY. We donate to IN 2012, I WAS DIAGNOSED WITH INVASIVE BREAST CANCER. My family with my family. Our dough recipe comes from Chicago in the early 1920s. My grandmother taught my mom and we had pizza nights growing up - a tradition I continued with my children and a wealth of their friends. rallied and ran the store for me during the year I needed for treatment. We also took in a fourth grandchild. The key to having your children work for you is that they have to be vested in the family and in the business. One thing they both are learning is that it is not just an 8-to-5 position and that the paycheck may come from the business but it is the customer and their 1 6 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 6 MY CONCEPT WAS (TO) KEEP IT FRESH. We make our dough fresh daily, grate our own cheese and blend it, and our produce our local schools for awards, church groups for events and clubs for raffles. The favorite silent action at our local events is a chance to bid on The Pizza for a Year and a chance to get a large pizza once a month! This year we are sponsoring a Little League team and have fed those down on their luck. My son Scott has a Burning Man Art Car that we enter in the local parades. Everyone loves the flame-throwing wagon! http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - April 2016

Pizza Today - April 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Worthy Remodels
Patio Seating
Making Your Own Breads
Think outside of your traditional dough recipe
Side Dishes
Online Employee Applications
Pizza Today on the Road: Napizza, San Diego, CA
Pizza Today on the Road: URBN, San Diego, CA
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped

Pizza Today - April 2016

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