Pizza Today - June 2017 - 53

Bring it On
On T
h e Ro a d

T 

Second owners
breathe new life
into Connecticut
mainstay

ucked into a corner of a busy strip
mall is a nondescript pizzeria
with a very big business. It's the
type of place one might overlook
but once visits quickly becomes a
regular. There's a wall of deck ovens
at Harry's Bishops Corner, and on
any given Friday or Saturday night,
all are fired and filled with pizzas
waiting to go to hungry customers.
Owners Kevin and Anne Plaut
have more than the usual amount
of investment in their business.
After all, they met while working
for original owner Harry Rufleth
-- Anne in the front of the house
and Kevin in the kitchen and later
as a manager -- before buying the
restaurant in 2007. By that time,
Kevin was nearly running it fulltime and had a fairly easy transition
from staff member to owner. Today,
sales sit at $1.3 million.
"Kevin had a management
position when we took over, so
I think in terms of handling the
employees he was able to transition
fine with that," Anne says. "Taking
on all the decision making and the
everyday operations of running
a business that's all yours were
probably the biggest changes."
Anne had been working in
another business and split her

Story
Mandy
Wolf
Detwiler
*
Photos
Rick
Daugherty

attention between that company and
the restaurant before realizing that
ownership -- at least in its infancy
-- was a full-time career.
 
Originally, the restaurant

was only open for dinner; the
Plauts added lunch and closed an
hour between services, but found
it easier to stay open all day. Today,
the pizzeria is open six days a week
for lunch and dinner. (It is closed on
Monday "to keep our sanity!" Anne
laughs.)
About a year ago, they gave the
restaurant a refresh that included
new lighting and artwork, but the
kitchen is where the magic happens.
The wall of deck ovens "are pretty
much full at night," Anne says as
Kevin puts fresh arugula on a pizza
to be photographed. Pizza accounts
for 80 percent of sales, as the menu
only includes pizza and salads.
Panini are available for catering,
"but our focus really is on the pizza,"
Kevin says. "When people are
thinking about pizza in the area, we
want to be the place they go to."
And while those ovens can put
out up to 500 pizzas on a busy
night, Kevin says they also roast
their own vegetables, caramelize
onions and Brussels sprouts and
J U N E 2 0 1 7 / P I Z Z AT O D AY. C O M / 5 3


http://www.PIZZATODAY.COM

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

Pizza Today - June 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Turn Down the Sound
Pizza Style Guide
Adding Sustainable Food
Caprese Across the Menu
Employee Reviews
Increasing Check Averages
Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - June 2017 - CT1
Pizza Today - June 2017 - CT2
Pizza Today - June 2017 - Pizza Today - June 2017
Pizza Today - June 2017 - Cover2
Pizza Today - June 2017 - Commentary
Pizza Today - June 2017 - 4
Pizza Today - June 2017 - 5
Pizza Today - June 2017 - Contents
Pizza Today - June 2017 - 7
Pizza Today - June 2017 - 8
Pizza Today - June 2017 - 9
Pizza Today - June 2017 - Contributors
Pizza Today - June 2017 - 11
Pizza Today - June 2017 - Expo Spotlight
Pizza Today - June 2017 - 13
Pizza Today - June 2017 - Interact
Pizza Today - June 2017 - 15
Pizza Today - June 2017 - Conversation
Pizza Today - June 2017 - 17
Pizza Today - June 2017 - Man on the Street
Pizza Today - June 2017 - 19
Pizza Today - June 2017 - Respecting the Craft
Pizza Today - June 2017 - 21
Pizza Today - June 2017 - On Tap
Pizza Today - June 2017 - 23
Pizza Today - June 2017 - Destinations
Pizza Today - June 2017 - 25
Pizza Today - June 2017 - Knead to Know
Pizza Today - June 2017 - 27
Pizza Today - June 2017 - 28
Pizza Today - June 2017 - 29
Pizza Today - June 2017 - Turn Down the Sound
Pizza Today - June 2017 - 31
Pizza Today - June 2017 - 32
Pizza Today - June 2017 - 33
Pizza Today - June 2017 - Pizza Style Guide
Pizza Today - June 2017 - 35
Pizza Today - June 2017 - 36
Pizza Today - June 2017 - 37
Pizza Today - June 2017 - Adding Sustainable Food
Pizza Today - June 2017 - 39
Pizza Today - June 2017 - 40
Pizza Today - June 2017 - 41
Pizza Today - June 2017 - Caprese Across the Menu
Pizza Today - June 2017 - 43
Pizza Today - June 2017 - Employee Reviews
Pizza Today - June 2017 - 45
Pizza Today - June 2017 - 46
Pizza Today - June 2017 - 47
Pizza Today - June 2017 - Increasing Check Averages
Pizza Today - June 2017 - 49
Pizza Today - June 2017 - 50
Pizza Today - June 2017 - 51
Pizza Today - June 2017 - Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today - June 2017 - 53
Pizza Today - June 2017 - 54
Pizza Today - June 2017 - 55
Pizza Today - June 2017 - 56
Pizza Today - June 2017 - 57
Pizza Today - June 2017 - 58
Pizza Today - June 2017 - 59
Pizza Today - June 2017 - Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Pizza Today - June 2017 - Product Showcase
Pizza Today - June 2017 - 62
Pizza Today - June 2017 - 63
Pizza Today - June 2017 - Pizza Today Yellow Pages
Pizza Today - June 2017 - 65
Pizza Today - June 2017 - 66
Pizza Today - June 2017 - 67
Pizza Today - June 2017 - 68
Pizza Today - June 2017 - 69
Pizza Today - June 2017 - 70
Pizza Today - June 2017 - 71
Pizza Today - June 2017 - The Marketplace
Pizza Today - June 2017 - 73
Pizza Today - June 2017 - 74
Pizza Today - June 2017 - 75
Pizza Today - June 2017 - 76
Pizza Today - June 2017 - 77
Pizza Today - June 2017 - 78
Pizza Today - June 2017 - 79
Pizza Today - June 2017 - 80
Pizza Today - June 2017 - Reader’s Resource
Pizza Today - June 2017 - Trending Recipe
Pizza Today - June 2017 - Cover3
Pizza Today - June 2017 - Cover4
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