Pizza Today - August 2017 - 16

conversation

NICK BOGACZ
CALIENTE PIZZA & DRAFT HOUSE
PITTSBURGH, PENNSYLVANIA

Owners Angie and Nick Bogacz opened the first Caliente location in 2012.

Nick dishes on Caliente's growth and expansion plans
OUR CONCEPT IS A FULL-SERVICE
RESTAURANT AND BAR with a full delivery

area. Our pizza philosophy is that we just
really love pizza - and it shows in every facet
of our business. When you truly love what you
do it all comes natural.
We have great pizza, but everyone always
says that. The real truth is the thing that we
do have that not everyone has is great people.
We care about our people before they care
about us, and in return we have developed
a team of great employees. By having a
great team and caring and treating and
communicating with our employees, we have
been able to rapidly grow. Our growth plan is
to grow internally with company stores and
then reward the employees that have helped
us build the company with their own franchise
stores.
THE THREE KEYS TO EXPANDING
OUR BUSINESS, in order, are people,

standardization and cash flow. Without
great people, as mentioned above, nothing
else matters. As we grow it is more and
more critical that a customer gets the same
experience at any of our stores. We have
1 6 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 7

standardized everything from uniforms to
pizzas to how we clean our restaurants. Lots
of these projects are not overnight projects
and require the help of our team members in
the form of feedback and even as far as taking
pictures of all our products. We tackle big
projects together. It took us a year to make a
standardized book on how to make every food
item. We now hang pictures of food charts
on our walls at the stores to illustrate how to
make each item.
We promote the philosophy, "how does one
eat an elephant? One bite at a time." We do a
little bit every day on big projects. Cash flow is
important in not biting off more than you can
chew. Working with our vendors and banks has
been important.
Because we are full service, delivery and
we have full bars, we split the restaurant's
marketing into three groups. We use direct
mail to promote our delivery areas, with heavy
weekly mailings every week of the year. We
market the full service restaurant through
social media, staying up on the current trends.
As far as the bar goes we market it through
having great beer-focused events throughout
each month. For the most part we market each

store the same. Because I do all the marketing
myself with no outside help, I do benefit in
keeping a lot of the marketing the same. We
do put a great deal of focus on branding, as
well, and that is where the International Pizza
Challenge wins come into play.
WE ARE PIZZA PEOPLE FIRST AND
FOREMOST. But with that being said we have

built our brand into one of the top craft beer
destinations in Pittsburgh. We have 24 taps at
each location and focus on hard-to-source beer
from across the country and around the world.
We also put a heavy focus on local beer. We
do events at each location six times a month
and we use a heavy dose of social media to
promote it. We also have gotten entrenched
in the local craft beer scene through the use
of craft beer weeks, beer events outside our
walls and we have collaborated with local
breweries on nine beers. Learning the beer
industry has been a very fun thing for us.
Because in our industry we love using the
freshest ingredients and letting our passion
guide us - and the craft brewers do the
same thing in their industry. It really is a great
marriage -- pizza and beer.


http://www.PIZZATODAY.COM

Pizza Today - August 2017

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

Pizza Today - August 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Soda Machines
Grilled Pizzas
Entrée Salads
Balsamic Vinegar
Promoting Victories
Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - August 2017 - CT1
Pizza Today - August 2017 - CT2
Pizza Today - August 2017 - Pizza Today - August 2017
Pizza Today - August 2017 - Cover2
Pizza Today - August 2017 - Commentary
Pizza Today - August 2017 - 4
Pizza Today - August 2017 - 5
Pizza Today - August 2017 - Contents
Pizza Today - August 2017 - 7
Pizza Today - August 2017 - 8
Pizza Today - August 2017 - 9
Pizza Today - August 2017 - Contributors
Pizza Today - August 2017 - 11
Pizza Today - August 2017 - Expo Spotlight
Pizza Today - August 2017 - 13
Pizza Today - August 2017 - Interact
Pizza Today - August 2017 - 15
Pizza Today - August 2017 - Conversation
Pizza Today - August 2017 - 17
Pizza Today - August 2017 - Man on the Street
Pizza Today - August 2017 - 19
Pizza Today - August 2017 - Respecting the Craft
Pizza Today - August 2017 - 21
Pizza Today - August 2017 - On Tap
Pizza Today - August 2017 - 23
Pizza Today - August 2017 - Destinations
Pizza Today - August 2017 - 25
Pizza Today - August 2017 - Knead to Know
Pizza Today - August 2017 - 27
Pizza Today - August 2017 - 28
Pizza Today - August 2017 - 29
Pizza Today - August 2017 - Soda Machines
Pizza Today - August 2017 - 31
Pizza Today - August 2017 - 32
Pizza Today - August 2017 - 33
Pizza Today - August 2017 - Grilled Pizzas
Pizza Today - August 2017 - 35
Pizza Today - August 2017 - 36
Pizza Today - August 2017 - 37
Pizza Today - August 2017 - Entrée Salads
Pizza Today - August 2017 - 39
Pizza Today - August 2017 - Balsamic Vinegar
Pizza Today - August 2017 - 41
Pizza Today - August 2017 - 42
Pizza Today - August 2017 - 43
Pizza Today - August 2017 - Promoting Victories
Pizza Today - August 2017 - 45
Pizza Today - August 2017 - 46
Pizza Today - August 2017 - 47
Pizza Today - August 2017 - Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
Pizza Today - August 2017 - 49
Pizza Today - August 2017 - 50
Pizza Today - August 2017 - 51
Pizza Today - August 2017 - 2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Pizza Today - August 2017 - 53
Pizza Today - August 2017 - 54
Pizza Today - August 2017 - 55
Pizza Today - August 2017 - 56
Pizza Today - August 2017 - 57
Pizza Today - August 2017 - 58
Pizza Today - August 2017 - 59
Pizza Today - August 2017 - 60
Pizza Today - August 2017 - Product Showcase
Pizza Today - August 2017 - 62
Pizza Today - August 2017 - 63
Pizza Today - August 2017 - Pizza Today Yellow Pages
Pizza Today - August 2017 - 65
Pizza Today - August 2017 - 66
Pizza Today - August 2017 - 67
Pizza Today - August 2017 - 68
Pizza Today - August 2017 - 69
Pizza Today - August 2017 - 70
Pizza Today - August 2017 - 71
Pizza Today - August 2017 - The Marketplace
Pizza Today - August 2017 - 73
Pizza Today - August 2017 - 74
Pizza Today - August 2017 - 75
Pizza Today - August 2017 - 76
Pizza Today - August 2017 - 77
Pizza Today - August 2017 - 78
Pizza Today - August 2017 - 79
Pizza Today - August 2017 - 80
Pizza Today - August 2017 - Reader’s Resource
Pizza Today - August 2017 - Trending Recipe
Pizza Today - August 2017 - Cover3
Pizza Today - August 2017 - Cover4
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