Pizza Today - June 2018 - 45
gelato is made in our gelateria
in Broken Arrow," Bausch says.
"Long story short, everything that
you would order and do in Rome
to a T, with STG we do the same
exact thing. We guarantee it's the
same ingredients, processes, we've
had the same training as any great
gelateria. We sell so much that
we have a wholesale firm that we
could live on alone."
The pizza industry has become
inundated with clichéd words, so
Bausch opted to just stick with a
fairly simple menu of classic and
artisan offerings. White-label
menu toppings include ground
beef, bell peppers, pineapple and
artichoke hearts, but the "Black
Admiral's Club" toppings take it
a step further with speck, roasted
garlic, smoked mozzarella and San
Marzano tomatoes.
If customers are ready for a
gourmet experience, they can try
"purple label" pizzas -- no substitutions, please -- like the stunning
14-inch Santino Colazione with
pancetta, Parmesan, chives, housemade Italian sausage, Canadian
bacon, red onions and mozzarella
that is topped with three cracked
eggs ($20).
"I think menus are a lot like
music," Bausch says. "It's curating
a playlist."
MUCH OF THAT CREATIVITY IS
CREDITED TO ANDOLINI'S EMPLOYEES.
Bausch takes pride in treating his
employees well, and they, in turn,
give back to Andolini's in more
than one way. "By the time I came
to Cherry Street, or Tulsa proper,
it was just like shooting fish in a
barrel," Bausch says. "It was mainly
our staff, and how to treat our staff
in the sense of making sure you
have type-A personalities that are
allowed to flourish, but they're
not dinged for going to their kids
recital or if they have finals.
"We have a program for servers called IRPT -- incremental
revenue per transaction," Bausch
says. "That means if a normal
customer spends $13, if a server
has an average customer run rate
of $15, then that server is on
average selling $2 above. They're
presenting dessert. They're offering
drinks. They're presenting a better
experience without being pushy.
So for that $2 overage that that
server has created for us, they will
get 10 percent. Let's say that server
represented an extra $5,000 in incremental revenue over the course
of the month. Then that server is
getting a $500 check at the end of
the month."
He has a dedicated e-mail for
ideas from his employees, which
he then samples before adding
them to the menu. The same applies for the bar, where bartenders
create signature cocktails. All but
one of the stores have full liquor
licenses and were definitely designed with classic speakeasies in
mind. "We have our own beer, and
I call it the Roman. It's basically
what you'd get if you were in Italy,"
Bausch says.
"It's a lot cheaper for you to
be your brand than it is to pay
someone else to be a spokesperson.
It's a lot more effective as well.
Being your brand is knowing your
business, loving your business
and having that passion permeate
others because both passion and
apathy are deeply contagious. ...
I say this every time I'm at Pizza
Expo: you're either impressive, or
by default you're unimpressive.
"The biggest takeaway is that
this business is not for the faint of
heart," Bausch says. "You have to
give all of yourself, or it's worthless
to even attempt to do this. On a
finite level, it's food, service, ambience and systems. Food is the price
of entry now. Above that, you've
got to have great systems." ■
MANDY WOLF DETWILER is
managing editor at Pizza Today.
J U N E 2 0 1 8 / P I Z Z AT O D AY. C O M / 4 5
http://www.PIZZATODAY.COM
Pizza Today - June 2018
Table of Contents for the Digital Edition of Pizza Today - June 2018
Pizza Today - June 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recip
At Your Service
Destinations
Knead to Know
Handling Angry Diners
Olive’s Comeback
Cracking the Health Code
Emergency Planning
Pizza Today on the Road: Andolini’s Tulsa, Oklahoma
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - June 2018 - CT1
Pizza Today - June 2018 - CT2
Pizza Today - June 2018 - Pizza Today - June 2018
Pizza Today - June 2018 - Cover2
Pizza Today - June 2018 - Commentary
Pizza Today - June 2018 - 4
Pizza Today - June 2018 - 5
Pizza Today - June 2018 - Contents
Pizza Today - June 2018 - 7
Pizza Today - June 2018 - 8
Pizza Today - June 2018 - 9
Pizza Today - June 2018 - Contributors
Pizza Today - June 2018 - 11
Pizza Today - June 2018 - Expo Spotlight
Pizza Today - June 2018 - 13
Pizza Today - June 2018 - Interact
Pizza Today - June 2018 - 15
Pizza Today - June 2018 - Conversation
Pizza Today - June 2018 - 17
Pizza Today - June 2018 - Man on the Street
Pizza Today - June 2018 - 19
Pizza Today - June 2018 - Tony’s Trending Recip
Pizza Today - June 2018 - 21
Pizza Today - June 2018 - At Your Service
Pizza Today - June 2018 - 23
Pizza Today - June 2018 - Destinations
Pizza Today - June 2018 - 25
Pizza Today - June 2018 - Knead to Know
Pizza Today - June 2018 - 27
Pizza Today - June 2018 - 28
Pizza Today - June 2018 - 29
Pizza Today - June 2018 - Handling Angry Diners
Pizza Today - June 2018 - 31
Pizza Today - June 2018 - 32
Pizza Today - June 2018 - 33
Pizza Today - June 2018 - Olive’s Comeback
Pizza Today - June 2018 - 35
Pizza Today - June 2018 - 36
Pizza Today - June 2018 - 37
Pizza Today - June 2018 - Cracking the Health Code
Pizza Today - June 2018 - 39
Pizza Today - June 2018 - Emergency Planning
Pizza Today - June 2018 - 41
Pizza Today - June 2018 - Pizza Today on the Road: Andolini’s Tulsa, Oklahoma
Pizza Today - June 2018 - 43
Pizza Today - June 2018 - 44
Pizza Today - June 2018 - 45
Pizza Today - June 2018 - Product Showcase
Pizza Today - June 2018 - 47
Pizza Today - June 2018 - 48
Pizza Today - June 2018 - Pizza Today Yellow Pages
Pizza Today - June 2018 - 50
Pizza Today - June 2018 - 51
Pizza Today - June 2018 - 52
Pizza Today - June 2018 - 53
Pizza Today - June 2018 - 54
Pizza Today - June 2018 - 55
Pizza Today - June 2018 - 56
Pizza Today - June 2018 - The Marketplace
Pizza Today - June 2018 - 58
Pizza Today - June 2018 - 59
Pizza Today - June 2018 - 60
Pizza Today - June 2018 - 61
Pizza Today - June 2018 - 62
Pizza Today - June 2018 - 63
Pizza Today - June 2018 - 64
Pizza Today - June 2018 - Reader’s Resource
Pizza Today - June 2018 - Mike’s Monthy Tip
Pizza Today - June 2018 - Cover3
Pizza Today - June 2018 - Cover4
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