Pizza Today - July 2017 - 58

oil ($26). The Apple Bacon, with smoked
fresh mozz, Parmigiano-Reggiano, Italian
sausage, pine nuts and taleggio cheese ($32)
has become a favorite as well. There are also
a small number of salads and heroes, but
sales are decidedly geared toward pizza.
They prepackage their cheese into individual packages to control how much goes
on each pizza and weigh some products
for both consistency and control. Dough is
fresh and pizzas are baked in a traditional
deck oven.
At the original store in Brooklyn, they
do more pies for delivery, but the Lower
East Side unit does mores slices (the store is
open until 5 a.m. because the area is packed
with bars).
Marketing is a huge component
of Williamsburg's business. Coniglio

"People aren't ordering from their
desktop or from their computer.
They're ordering right from their
phone. And it's not just young kids.
It's everyone."

is currently filming a documentary that
details his rise in the industry (and even
how he met his fiancée at International
Pizza Expo). Brooklyn Pizza Crew assists in
Williamburg's video production and social
media efforts, essentially helping to build
Congilio's reputation as an award-winning
pizzaiolo and business owner.
Delivery is available, but via GrubHub,
which has become an important tool for his
business and is almost a necessity in NYC.
Coniglio admits he even prefers to order
from subpar restaurants because they're
available through GrubHub even though
his favorite spots are not. He is also working with a company to build his own app.
"People aren't ordering from their desktop
TOP: The Brooklyn pie BOTTOM: Nino Congilio makes a Margherita pizza in his Brooklyn pizzeria.
or from their computer," he says. "They're
ordering right from their phone. And it's
not just young kids. It's everyone."
An app will allow his company to remain tains. "Now you have waiters who are
too, because when it comes to pizza, it's
top-of-mind, ease ordering and will allow
built into our DNA, and it doesn't even
taking home three, four or five hundred
customers to build loyalty points for future
a night in tips per shift. People are fight- matter if you're a native New Yorker or
orders.
you moved here three years ago. Pizza is
ing over that job" as opposed to counter
everywhere. It's almost on every block.
service, where the ability for employees
In the future, Coniglio and Mcto make more money is capped by hourly There's only so much you can charge,
Cann are straying from traditional
even if you're using the best stuff," he
wages. Company-wide, he employs right
slice shops with just a handful of seats to
says. "If you charge more than $3 or $4
around 45 people.
a full-service model with at least 65 to 70
per slice, you'll have a riot outside your
"It's a rough scene," Coniglio says. "I
seats. The new concept has a full bar since
used to think it was just New York, but
door." n
liquor licenses are easy and affordable to
it's everywhere."
attain. "Once you have that type of place,
Coniglio says he's begun tightening up MANDY WOLF DETWILER is managing
you can really do those huge numbers if you his operations as he plans to expand.
editor at Pizza Today.
do everything else right," Coniglio main"New York is a pretty crazy market,
5 8 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 7


http://www.PIZZATODAY.COM

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

Pizza Today - July 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Guest Safety
Summer Veggies
Picking the Right Oven
DIY Video
Road to Pizza & Pasta Northeast
Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Product Showcase
Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - July 2017 - CT1
Pizza Today - July 2017 - CT2
Pizza Today - July 2017 - Pizza Today - July 2017
Pizza Today - July 2017 - Cover2
Pizza Today - July 2017 - Commentary
Pizza Today - July 2017 - 4
Pizza Today - July 2017 - 5
Pizza Today - July 2017 - Contents
Pizza Today - July 2017 - 7
Pizza Today - July 2017 - 8
Pizza Today - July 2017 - 9
Pizza Today - July 2017 - Contributors
Pizza Today - July 2017 - 11
Pizza Today - July 2017 - Expo Spotlight
Pizza Today - July 2017 - 13
Pizza Today - July 2017 - Interact
Pizza Today - July 2017 - 15
Pizza Today - July 2017 - Conversation
Pizza Today - July 2017 - 17
Pizza Today - July 2017 - Man on the Street
Pizza Today - July 2017 - 19
Pizza Today - July 2017 - Respecting the Craft
Pizza Today - July 2017 - 21
Pizza Today - July 2017 - On Tap
Pizza Today - July 2017 - 23
Pizza Today - July 2017 - Destinations
Pizza Today - July 2017 - 25
Pizza Today - July 2017 - Knead to Know
Pizza Today - July 2017 - 27
Pizza Today - July 2017 - 28
Pizza Today - July 2017 - 29
Pizza Today - July 2017 - Guest Safety
Pizza Today - July 2017 - 31
Pizza Today - July 2017 - 32
Pizza Today - July 2017 - 33
Pizza Today - July 2017 - Summer Veggies
Pizza Today - July 2017 - 35
Pizza Today - July 2017 - 36
Pizza Today - July 2017 - 37
Pizza Today - July 2017 - Picking the Right Oven
Pizza Today - July 2017 - 39
Pizza Today - July 2017 - 40
Pizza Today - July 2017 - 41
Pizza Today - July 2017 - DIY Video
Pizza Today - July 2017 - 43
Pizza Today - July 2017 - 44
Pizza Today - July 2017 - 45
Pizza Today - July 2017 - Road to Pizza & Pasta Northeast
Pizza Today - July 2017 - 47
Pizza Today - July 2017 - 48
Pizza Today - July 2017 - 49
Pizza Today - July 2017 - Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Pizza Today - July 2017 - 51
Pizza Today - July 2017 - 52
Pizza Today - July 2017 - 53
Pizza Today - July 2017 - 54
Pizza Today - July 2017 - 55
Pizza Today - July 2017 - 56
Pizza Today - July 2017 - 57
Pizza Today - July 2017 - 58
Pizza Today - July 2017 - Product Showcase
Pizza Today - July 2017 - Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today - July 2017 - 61
Pizza Today - July 2017 - Pizza Today Yellow Pages
Pizza Today - July 2017 - 63
Pizza Today - July 2017 - 64
Pizza Today - July 2017 - 65
Pizza Today - July 2017 - 66
Pizza Today - July 2017 - 67
Pizza Today - July 2017 - 68
Pizza Today - July 2017 - 69
Pizza Today - July 2017 - 70
Pizza Today - July 2017 - The Marketplace
Pizza Today - July 2017 - 72
Pizza Today - July 2017 - 73
Pizza Today - July 2017 - 74
Pizza Today - July 2017 - 75
Pizza Today - July 2017 - 76
Pizza Today - July 2017 - 77
Pizza Today - July 2017 - 78
Pizza Today - July 2017 - 79
Pizza Today - July 2017 - 80
Pizza Today - July 2017 - Reader’s Resource
Pizza Today - July 2017 - Trending Recipe
Pizza Today - July 2017 - Cover3
Pizza Today - July 2017 - Cover4
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