Pizza Today - July 2016 - 51

Venezia's has hit the aspiring
sales marks through a commitment

to product quality, killer lunch deals,
staggering delivery sales, investing
in equipment and marketing and
incentivizing employees.
"We have a corporate office,"
Montanile says. "It's just me and my
assistant, and then I have two area
managers. Both of them have been
there for over 10 years."
Venezia's has 250 to 275 employees, so management staff is vital to
smooth operations at the store level.
"Between managers and shift leaders,
there's over 30 because each location has usually three salary managers and a couple shift leaders plus a
kitchen manager."
Montanile increases his success
rate at each store through sales, labor
and food cost bonuses, plus a multitiered, month-end bonus.

on building name recognition and a
steady client base for its newest location
in North Phoenix, which opened last
year.
With more that 250 online orders
a day, Venezia's is rolling out a new
mobile-responsible Web site with a
revamped online ordering system with
upselling and navigation enhancements.
Montanile is venturing into a new

direction by concentrating on the real
estate side of his business. "I've bought a
couple of the buildings where my stores
are at," he says, which could pay lucrative
dividends down the road. "I'm working
on the third building right now." n
DENISE GREER

Today.

is associate editor at Pizza

Venezia's is meticulous about
the products used and their
freshness. Montanile says he sticks

to his core products unless there are
any issues with consistency.
Its menu consists of four sizes of
pizzas, including a 24-inch party
pizza and slices. The pizzeria offers
more than a dozen specialty pies
and daily pizza and slice specials.
Montanile also recently introduced
popular, low-carb Pizza Bowls made
of favorite specialty pizza toppings
without the crust, baked to order.
The menu also features wings,
calzones, sandwiches, pastas, salads,
apps, sides and desserts.
The North Phoenix location is the
only location that serves bottled beer.

Moving forward, Montanile
will not rely on maintaining

the brand's 10- to 20-percent sales
growth yearly in its five locations.
"We've gotten to a max capacity at
some of our stores. Like my store in
Gilbert does a $3,000-hour and it's
just at its peak."
Right now, Montanile is focused
J U LY 2 0 1 6 / P I Z Z AT O D AY. C O M / 5 1


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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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