Pizza Today - May 2017 - 16

conversation

SAL LETS US IN ON THE FRANCESCA CONCEPT
AND BRINGING AN EMPLOYEE INTO OWNERSHIP

SALVATORE REINA
FRANCESCA BRICK OVEN PIZZA & PASTA
GLEN ROCK & ELWOOD PARK, NEW JERSEY

Francesca's in Glen Rock opened in 2008. Salvatore Reina
(right) tapped longtime employee Adam Vuksanic (left) to
transition into ownership. Reina partnered with Vuksanic to
open a second location.

1 6 / P I Z Z AT O D AY. C O M / M AY 2 0 1 7

O

ur concept at Francesca
is to combine high-quality
food, great customer service
and a "family" company
culture. These concepts may be fairly
obvious, but after almost 10 years
in the business, we realize that you
must remind yourself and your team
day-in-and-day-out this is what makes
our place special. This is evident in
everything we do.
All of our food adopts the core
concepts of freshness, quality and fun.
We do NY-style pies in a wood-burning
oven. You don't really see wood-fired
pizzerias do pizza by the slice, but we
like to be different and love it! Keeping
with our Sicilian background we prepare
simple food made with fresh ingredients
(we even make our own mozzarella
sticks). In addition, we embrace the
idea that cooking is fun. Sometimes you
want to try new things and we quickly
realized that our customers agree. Our
chicken parm egg rolls are amazing (did
I mention I'm also Chinese? I'm super
proud to be first-generation Sicilian and
Chinese). We let our staff members
create their own pies to sell to our
customers. We also have a cheeseburger
pizza we sell every Wednesday. When
a customer comes into Francesca, they
have the option of getting the great food
on the menu, or see something new on
the counter to spice up their meal daily.
Studies have shown that food is one of
the top three sources of happiness, and
we totally agree.

THE FAMILY CULTURE WE HAVE
BUILT CANNOT BE UNDERSTATED.

Our hiring philosophy is simple: hire
good-natured, caring, honest people.
Teaching the job is the easy part. Having
people inherently care about Francesca
and their co-workers is not. In business,
we believe there is a misconception that
money drives people to work hard. We
believe that genuinely caring about the
people you work with, getting to know
those people and enjoying the people
you work with ultimately drives everyone
to be the best they can be.

OPENING A SECOND LOCATION -

Admittedly, it was easier than the first
one but still a lot of work. One unique
difference for us was the use of a gas
oven in the second location versus using
wood-fired in the first. Modifying the
pizza-making process and ingredients to
create Francesca quality pizza took time.
Opening the second store more than
eight years later was really exciting and
also nerve wracking like the first. For
me personally in the months leading to
the store's opening and thinking back on
how watching (partner) Adam (Vuksanic)
grow from an 18 -year-old high school
student to a 26-year-old pizzeria owner
was really incredible. I'm so proud of
him and so thankful to him for helping
me grow my business and to now call
him my business partner is unreal.
CULTIVATING YOUR STAFF
MEMBER TO BECOME AN OWNER -

A successful pizzeria owner recognizes
and embraces a few things:
1. This job is 24/7/365.
2. No shortcuts in anything
3. Care about your staff. They are your
family.
4. Appreciate every single person
who steps into your door and the
community you work in.
I saw this in Adam. He was about
18 years old when he started working
for me. I could tell he really cared and
wanted to do a great job, he just needed
some guidance. After I saw Adam had
what it took to be my manager and
potential business partner I taught him
the inner workings of the day-to-day
and business management. It took a few
years for him to understand everything
and to realize all the work that is
necessary to run the business. After
those few years passed and still seeing
the passion he had to do this work, I
knew he was ready to be an owner.
Adam has always had my back and I will
always have his.


http://www.PIZZATODAY.COM

Pizza Today - May 2017

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

Pizza Today - May 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Flooring Options
Specialty Cheese Pairings
Manchego
Eliminating Spoilage
Cheese Pricing
Grand Openings
Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
International Pizza Expo Wrap Up
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - May 2017 - CT1
Pizza Today - May 2017 - CT2
Pizza Today - May 2017 - Pizza Today - May 2017
Pizza Today - May 2017 - Cover2
Pizza Today - May 2017 - Commentary
Pizza Today - May 2017 - 4
Pizza Today - May 2017 - 5
Pizza Today - May 2017 - Contents
Pizza Today - May 2017 - 7
Pizza Today - May 2017 - 8
Pizza Today - May 2017 - 9
Pizza Today - May 2017 - Contributors
Pizza Today - May 2017 - 11
Pizza Today - May 2017 - Expo Spotlight
Pizza Today - May 2017 - 13
Pizza Today - May 2017 - Interact
Pizza Today - May 2017 - 15
Pizza Today - May 2017 - Conversation
Pizza Today - May 2017 - 17
Pizza Today - May 2017 - Man on the Street
Pizza Today - May 2017 - 19
Pizza Today - May 2017 - Respecting the Craft
Pizza Today - May 2017 - 21
Pizza Today - May 2017 - On Tap
Pizza Today - May 2017 - 23
Pizza Today - May 2017 - Destinations
Pizza Today - May 2017 - 25
Pizza Today - May 2017 - Knead to Know
Pizza Today - May 2017 - 27
Pizza Today - May 2017 - 28
Pizza Today - May 2017 - 29
Pizza Today - May 2017 - Flooring Options
Pizza Today - May 2017 - 31
Pizza Today - May 2017 - 32
Pizza Today - May 2017 - 33
Pizza Today - May 2017 - Specialty Cheese Pairings
Pizza Today - May 2017 - 35
Pizza Today - May 2017 - 36
Pizza Today - May 2017 - 37
Pizza Today - May 2017 - 38
Pizza Today - May 2017 - 39
Pizza Today - May 2017 - Manchego
Pizza Today - May 2017 - 41
Pizza Today - May 2017 - 42
Pizza Today - May 2017 - 43
Pizza Today - May 2017 - Eliminating Spoilage
Pizza Today - May 2017 - 45
Pizza Today - May 2017 - 46
Pizza Today - May 2017 - 47
Pizza Today - May 2017 - Cheese Pricing
Pizza Today - May 2017 - 49
Pizza Today - May 2017 - 50
Pizza Today - May 2017 - 51
Pizza Today - May 2017 - Grand Openings
Pizza Today - May 2017 - 53
Pizza Today - May 2017 - 54
Pizza Today - May 2017 - 55
Pizza Today - May 2017 - Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today - May 2017 - 57
Pizza Today - May 2017 - 58
Pizza Today - May 2017 - 59
Pizza Today - May 2017 - Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
Pizza Today - May 2017 - 61
Pizza Today - May 2017 - 62
Pizza Today - May 2017 - 63
Pizza Today - May 2017 - International Pizza Expo Wrap Up
Pizza Today - May 2017 - 65
Pizza Today - May 2017 - 66
Pizza Today - May 2017 - Product Showcase
Pizza Today - May 2017 - 68
Pizza Today - May 2017 - 69
Pizza Today - May 2017 - Pizza Today Yellow Pages
Pizza Today - May 2017 - 71
Pizza Today - May 2017 - 72
Pizza Today - May 2017 - 73
Pizza Today - May 2017 - 74
Pizza Today - May 2017 - 75
Pizza Today - May 2017 - 76
Pizza Today - May 2017 - 77
Pizza Today - May 2017 - The Marketplace
Pizza Today - May 2017 - 79
Pizza Today - May 2017 - 80
Pizza Today - May 2017 - 81
Pizza Today - May 2017 - 82
Pizza Today - May 2017 - 83
Pizza Today - May 2017 - 84
Pizza Today - May 2017 - 85
Pizza Today - May 2017 - 86
Pizza Today - May 2017 - 87
Pizza Today - May 2017 - 88
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