Pizza Today - April 2017 - 60

here in this area, but there weren't a lot
of restaurants," says Friedman. "It was
a good fit. We'd gotten to know the
neighborhood."
Though many restaurant start-ups
find it nearly impossible to obtain
financing through traditional lending
systems, Pizza Delicious had history on
its side -- and a slew of write-ups in
esteemed food publications. As a result,
it was able to get a commercial loan
from a local credit union.
"Having a sales history for almost two
years and having press really helped. We
were able to show that," says Friedman.
"Projections are a total guess anyway.
But one of the great things about New
Orleans is that we kind of like each
other in the restaurant industry here.
There's a good community of support
and people are willing to help one
another out and want them to succeed.
So we could talk to restaurant owners
and friends in the industry."
Adds Augarten: "We didn't know
what we were doing, exactly, but we had
a rough idea of the numbers we could
do. Even though it was only two days
a week that we were open, we had sales
records. They weren't in a POS, but we
had records. We could chart how many
we did on those nights."
The two even started a Kickstarter
campaign to pay for their pizza oven.
6 0 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 7

"It's a lot of work," Augarten says of
the campaign. "We were lucky enough
to do well, and it was rewarding. It was
cool to see people you don't necessarily
know supporting you."
While large pizzas and slices

were obviously destined for the menu
from the very start, Pizza Delicious has
earned lots of attention for its other
menu items. The plan from the start
was to keep the menu small, focused
and, above all, fresh. Pizza Delicious
offers house-made pastas, soups/salads,
desserts and garlic knots. The menu
offerings change frequently -- daily,
even, in some cases.
"We make some pretty cool salads
and house-made pastas," Friedman says.
"We keep our menu tight and concise
and rotate through it a lot. It keeps
people excited and keeps us excited, too.
"Our pizza specials rotate weekly
through about 20 different pies. We
always have a cheese, a pepperoni, a
Margherita and a vegan pizza. And
then we have a special with meat and
a veggie special of some sort. We don't
like over-complicating things."
Augarten says the regularly rotating
specialty pizzas are pretty much
comprised of the recipes they developed
during the pop-up days. But the Pizza
Delicious kitchen staff often jumps in

with new creations that enjoy a short
run in the limelight before the next
new item comes along.
"With the pastas and salads, they
change out a lot, too," he says. "We have
a salad special that we keep on two
to four weeks, depending on how it's
selling."
The pasta is made in-house, which
Augarten says encourages creativity and
constant change.
"They stay on the menu two to three
weeks, again, depending on how they
are selling," he says. "Then we come
up with a new dish. Sometimes it's
something we've had before, sometimes
it's something brand new that we've
never done. Nothing is set in stone, but
it's more of the salad and pasta specials
that the kitchen staff will come up with
new ideas for lately."
Desserts are made in-house and
change frequently as well.
"It's just more exciting for the
customer," Augarten says. "We're always
pushing out new things instead of
constantly busting out the same menu."
As Friedman says to accurately sum
Pizza Delicious all up: "We've sort of
come into our own here. We're a real
restaurant now!" n
JEREMY WHITE is

Today.

editor in chief at Pizza


http://www.PIZZATODAY.COM

Pizza Today - April 2017

Table of Contents for the Digital Edition of Pizza Today - April 2017

Pizza Today - April 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Most Annoying Server Habits
Handling Gratuity
Trenton Tomato Pie
Rotini
Adding Pasta to Your Menu
Negotiating a Commercial Lease
Pizza Today on the Road: So Delicious
Pizza Today on the Road: On Point
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - April 2017 - CT1
Pizza Today - April 2017 - CT2
Pizza Today - April 2017 - Pizza Today - April 2017
Pizza Today - April 2017 - Cover2
Pizza Today - April 2017 - Commentary
Pizza Today - April 2017 - 4
Pizza Today - April 2017 - 5
Pizza Today - April 2017 - Contents
Pizza Today - April 2017 - 7
Pizza Today - April 2017 - 8
Pizza Today - April 2017 - 9
Pizza Today - April 2017 - Contributors
Pizza Today - April 2017 - 11
Pizza Today - April 2017 - Expo Spotlight
Pizza Today - April 2017 - 13
Pizza Today - April 2017 - Interact
Pizza Today - April 2017 - 15
Pizza Today - April 2017 - Conversation
Pizza Today - April 2017 - 17
Pizza Today - April 2017 - Man on the Street
Pizza Today - April 2017 - 19
Pizza Today - April 2017 - Respecting the Craft
Pizza Today - April 2017 - 21
Pizza Today - April 2017 - On Tap
Pizza Today - April 2017 - 23
Pizza Today - April 2017 - Destinations
Pizza Today - April 2017 - 25
Pizza Today - April 2017 - Knead to Know
Pizza Today - April 2017 - 27
Pizza Today - April 2017 - 28
Pizza Today - April 2017 - 29
Pizza Today - April 2017 - Most Annoying Server Habits
Pizza Today - April 2017 - 31
Pizza Today - April 2017 - 32
Pizza Today - April 2017 - 33
Pizza Today - April 2017 - Handling Gratuity
Pizza Today - April 2017 - 35
Pizza Today - April 2017 - 36
Pizza Today - April 2017 - 37
Pizza Today - April 2017 - Trenton Tomato Pie
Pizza Today - April 2017 - 39
Pizza Today - April 2017 - 40
Pizza Today - April 2017 - 41
Pizza Today - April 2017 - Rotini
Pizza Today - April 2017 - 43
Pizza Today - April 2017 - 44
Pizza Today - April 2017 - 45
Pizza Today - April 2017 - Adding Pasta to Your Menu
Pizza Today - April 2017 - 47
Pizza Today - April 2017 - 48
Pizza Today - April 2017 - 49
Pizza Today - April 2017 - 50
Pizza Today - April 2017 - 51
Pizza Today - April 2017 - Negotiating a Commercial Lease
Pizza Today - April 2017 - 53
Pizza Today - April 2017 - 54
Pizza Today - April 2017 - 55
Pizza Today - April 2017 - Pizza Today on the Road: So Delicious
Pizza Today - April 2017 - 57
Pizza Today - April 2017 - 58
Pizza Today - April 2017 - 59
Pizza Today - April 2017 - 60
Pizza Today - April 2017 - 61
Pizza Today - April 2017 - Pizza Today on the Road: On Point
Pizza Today - April 2017 - 63
Pizza Today - April 2017 - 64
Pizza Today - April 2017 - 65
Pizza Today - April 2017 - 66
Pizza Today - April 2017 - 67
Pizza Today - April 2017 - 68
Pizza Today - April 2017 - Product Showcase
Pizza Today - April 2017 - 70
Pizza Today - April 2017 - 71
Pizza Today - April 2017 - Pizza Today Yellow Pages
Pizza Today - April 2017 - 73
Pizza Today - April 2017 - 74
Pizza Today - April 2017 - 75
Pizza Today - April 2017 - 76
Pizza Today - April 2017 - 77
Pizza Today - April 2017 - 78
Pizza Today - April 2017 - 79
Pizza Today - April 2017 - The Marketplace
Pizza Today - April 2017 - 81
Pizza Today - April 2017 - 82
Pizza Today - April 2017 - 83
Pizza Today - April 2017 - 84
Pizza Today - April 2017 - 85
Pizza Today - April 2017 - 86
Pizza Today - April 2017 - 87
Pizza Today - April 2017 - 88
Pizza Today - April 2017 - Reader’s Resource
Pizza Today - April 2017 - Trending Recipe
Pizza Today - April 2017 - Cover3
Pizza Today - April 2017 - Cover4
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