Pizza Today - July 2016 - 49

A

ABOVE: Owner Domenick Montanile

glance at Venezia's New York Style
Pizzeria reveals a successful Phoenixbased operation with five locations
that crushed through annual sales of
more than $14.5 million. The booming pizzeria has even risen to No. 6 on Pizza Today's
2015 Hot 100 Independent Pizzeria's list and it's
poised to break into the top five in 2016.
Success didn't' come easy or quick for Owner
Domenick Montanile. The fruits of his labor have
been paved with struggle before Venezia's found the
prosperity it has today.
Montanile grew up in his father Frank's fine-dining Italian restaurant in Albuquerque, New Mexico,
groomed to follow in his father's footsteps and
continue the family pizza making tradition.
He opened the first Venezia's in a former failed
pizzeria in the Tempe area of Phoenix in 1998.
Starting with the New York-style pizza recipe
handed down from his father, he created a straightforward pizzeria concept, eliminating some of the
more complicated Italian dishes he grew up with.
"I felt like if I was going to open my stores, I want
them to be simplified," he says. "So I decided to
simplify things and shorten the menu a little bit,
make it to where we can prep everything in the
morning."
"It was rough for many years," Montanile says.
"Ironically enough after year three, I had pretty
much given up. My wife, Jamie, had just been pregnant with our first child and I couldn't even pay the
bills. All I could pay was my mortgage, that was it. I
was working seven days a week, open to close."
Times became so meager for Montanile that
he sought full-time employment at a local utility
company. "I would go in at six in the morning, do
my orders and go to Insight (and) work eight to
five, come back from there and work to close. It just
wasn't profitable."
Just before Venezia's hit its five-year mark,

Montanile was ready to do what many young
restaurateurs do - throw in the towel. "I decided
to go ahead and just sell it," he says, "and we were
like $100,000 just to get out with the equipment we
had in there. This guy offered $75,000 and we said
we have to take $100,000, and thank God for that
$25,000." The potential buyer declined.
Instead, Montanile put a newfound vigor into
his fledgling operation. "At Insight during lunch
hour, I could actually have time to myself," he
says. "I started developing spreadsheets and bonus
programs for the managers just trying to incentivJ U LY 2 0 1 6 / P I Z Z AT O D AY. C O M / 4 9


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Pizza Today - July 2016

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

Pizza Today - July 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Offering Wi-Fi to Customers
Sweeten Up Your Pie
Hot Toppings: Canadian Bacon
Hiring a Consultant
Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - July 2016 - CT1
Pizza Today - July 2016 - CT2
Pizza Today - July 2016 - Pizza Today - July 2016
Pizza Today - July 2016 - Cover2
Pizza Today - July 2016 - Commentary
Pizza Today - July 2016 - 4
Pizza Today - July 2016 - 5
Pizza Today - July 2016 - Contents
Pizza Today - July 2016 - 7
Pizza Today - July 2016 - 8
Pizza Today - July 2016 - 9
Pizza Today - July 2016 - Contributors
Pizza Today - July 2016 - 11
Pizza Today - July 2016 - Expo Spotlight
Pizza Today - July 2016 - 13
Pizza Today - July 2016 - Interact
Pizza Today - July 2016 - 15
Pizza Today - July 2016 - Conversation
Pizza Today - July 2016 - 17
Pizza Today - July 2016 - Man on the Street
Pizza Today - July 2016 - 19
Pizza Today - July 2016 - Respecting the Craft
Pizza Today - July 2016 - 21
Pizza Today - July 2016 - Trending Recipes
Pizza Today - July 2016 - 23
Pizza Today - July 2016 - Destinations
Pizza Today - July 2016 - 25
Pizza Today - July 2016 - Dough Doctor
Pizza Today - July 2016 - 27
Pizza Today - July 2016 - 28
Pizza Today - July 2016 - 29
Pizza Today - July 2016 - Offering Wi-Fi to Customers
Pizza Today - July 2016 - 31
Pizza Today - July 2016 - 32
Pizza Today - July 2016 - 33
Pizza Today - July 2016 - Sweeten Up Your Pie
Pizza Today - July 2016 - 35
Pizza Today - July 2016 - Hot Toppings: Canadian Bacon
Pizza Today - July 2016 - 37
Pizza Today - July 2016 - 38
Pizza Today - July 2016 - 39
Pizza Today - July 2016 - Hiring a Consultant
Pizza Today - July 2016 - 41
Pizza Today - July 2016 - 42
Pizza Today - July 2016 - 43
Pizza Today - July 2016 - Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today - July 2016 - 45
Pizza Today - July 2016 - 46
Pizza Today - July 2016 - 47
Pizza Today - July 2016 - Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Pizza Today - July 2016 - 49
Pizza Today - July 2016 - 50
Pizza Today - July 2016 - 51
Pizza Today - July 2016 - 52
Pizza Today - July 2016 - Product Showcase
Pizza Today - July 2016 - 54
Pizza Today - July 2016 - 55
Pizza Today - July 2016 - Pizza Today Yellow Pages
Pizza Today - July 2016 - 57
Pizza Today - July 2016 - 58
Pizza Today - July 2016 - 59
Pizza Today - July 2016 - 60
Pizza Today - July 2016 - 61
Pizza Today - July 2016 - 62
Pizza Today - July 2016 - 63
Pizza Today - July 2016 - The Marketplace
Pizza Today - July 2016 - 65
Pizza Today - July 2016 - 66
Pizza Today - July 2016 - 67
Pizza Today - July 2016 - 68
Pizza Today - July 2016 - 69
Pizza Today - July 2016 - 70
Pizza Today - July 2016 - 71
Pizza Today - July 2016 - 72
Pizza Today - July 2016 - Reader’s Resource
Pizza Today - July 2016 - Snapped
Pizza Today - July 2016 - Cover3
Pizza Today - July 2016 - Cover4
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