Pizza Today - January 2019 - 16
Conversation
Operator Jon Bortles (center) gathers with his team. Jon's father Bart (not pictured) opened Woody's in 1993 and still
owns the operation today. Woody's currently sits at No. 42 on Pizza Today's Hot 100 Independents List.
JON
BORTLES
WO O DY ' S WO O D - F I R E D P I Z Z A
GOLDEN, COLORADO
THE WOODY'S CONCEPT HAS BEEN
EVOLVING EACH DAY since my father
opened the doors in 1993. Back then,
we were more of a "locals pub" that
happened to have a small wood-fired pizza
oven (mostly to satisfy the requirements
of the liquor license). As the town grew,
so did the demand for a restaurant with
consistently great food, friendly staff and a
fun atmosphere. Away went the pool tables,
juke box and cigarette smoke and what
emerged was modern-day Woody's - a
family friendly Colorado staple predicated
on a high-quality pizza, soup and salad
buffet that is leaps and bounds better than
1 6 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 1 9
the chains (think scratch-made everything
with the ability to request any kind of pizza
you could imagine). We have also developed
some of the best hamburgers, buffalo wings
and sandwiches in the area, alongside our
killer craft beer and cocktail program. Our
culture is one of family, friendliness and
constant (daily) improvement. One of our
many 20+ year employees can attest to this
firsthand!
WOODY'S USES A HONEY-SEMOLINA
DOUGH RECIPE that has evolved alongside
our 25 years of business. The semolina
gives our pies a nice balance of crispiness
and chew. The honey, on the other hand, in
addition to providing that mouth-watering
golden-brown crust, gives a subtle balance
to some the savory flavors on many of our
pies.
We use a wood-fired oven that is kept
at 575 F and that cranks out mostly 14-inch
pies for the buffet and for table service
(roughly 500 a day). We also offer a 10-inch
individual in this same style. For gluten
free, we have an incredible yeast-activated
fresh dough (tapioca and rice flours) that is
formulated specifically for our high-temp
oven. In fact, we competed at last year's
Pizza Expo in the Gluten-Free division!
KEY TO A HIGH-VOLUME SALES
OPERATION - PEOPLE. I'm sure it sounds
cliché, but especially in our business, you
are only as strong as your weakest link. On
a typical Saturday, for example, we cycle
about 1,200 people through our 150-seat
restaurant. If a hostess is in a bad mood
or the dishwasher doesn't show up, we're
toast! That's why we spend an inordinate
amount of time finding and grooming the
right people and paying them above-market
wages. Same goes for management. We
have an incredible team of nine salaried
managers who are charged with never
using the words "good enough." Each day is
a learning experience for us to grow, adapt
and improve.
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Pizza Today - January 2019
Table of Contents for the Digital Edition of Pizza Today - January 2019
Pizza Today - January 2019
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Flooring Trends
Ingredients Hot List
Why Detroit style?
Rethink Sandwiches
The Resilient E-Mail Marketing
Pizza Expo 2019 Preview
Pizza Today On The Road: Scottie´s Pizza Parlor, Portland, Oregon
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader´s Resource
Mike´s Monthly Typ
Pizza Today - January 2019 - CT1
Pizza Today - January 2019 - CT2
Pizza Today - January 2019 - Pizza Today - January 2019
Pizza Today - January 2019 - Cover2
Pizza Today - January 2019 - Commentary
Pizza Today - January 2019 - 4
Pizza Today - January 2019 - 5
Pizza Today - January 2019 - Contents
Pizza Today - January 2019 - 7
Pizza Today - January 2019 - 8
Pizza Today - January 2019 - 9
Pizza Today - January 2019 - Contributors
Pizza Today - January 2019 - 11
Pizza Today - January 2019 - Expo Spotlight
Pizza Today - January 2019 - 13
Pizza Today - January 2019 - Interact
Pizza Today - January 2019 - 15
Pizza Today - January 2019 - Conversation
Pizza Today - January 2019 - 17
Pizza Today - January 2019 - Man on the Street
Pizza Today - January 2019 - 19
Pizza Today - January 2019 - Tony’s Trending Recipe
Pizza Today - January 2019 - 21
Pizza Today - January 2019 - Road to Pizza Expo
Pizza Today - January 2019 - 23
Pizza Today - January 2019 - Destinations
Pizza Today - January 2019 - 25
Pizza Today - January 2019 - Knead to Know
Pizza Today - January 2019 - 27
Pizza Today - January 2019 - 28
Pizza Today - January 2019 - 29
Pizza Today - January 2019 - Flooring Trends
Pizza Today - January 2019 - 31
Pizza Today - January 2019 - 32
Pizza Today - January 2019 - 33
Pizza Today - January 2019 - Ingredients Hot List
Pizza Today - January 2019 - 35
Pizza Today - January 2019 - 36
Pizza Today - January 2019 - 37
Pizza Today - January 2019 - Why Detroit style?
Pizza Today - January 2019 - 39
Pizza Today - January 2019 - 40
Pizza Today - January 2019 - 41
Pizza Today - January 2019 - Rethink Sandwiches
Pizza Today - January 2019 - 43
Pizza Today - January 2019 - The Resilient E-Mail Marketing
Pizza Today - January 2019 - 45
Pizza Today - January 2019 - 46
Pizza Today - January 2019 - 47
Pizza Today - January 2019 - Pizza Expo 2019 Preview
Pizza Today - January 2019 - 49
Pizza Today - January 2019 - Pizza Today On The Road: Scottie´s Pizza Parlor, Portland, Oregon
Pizza Today - January 2019 - 51
Pizza Today - January 2019 - 52
Pizza Today - January 2019 - 53
Pizza Today - January 2019 - 54
Pizza Today - January 2019 - Product Showcase
Pizza Today - January 2019 - 56
Pizza Today - January 2019 - 57
Pizza Today - January 2019 - Pizza Today Yellow Pages
Pizza Today - January 2019 - 59
Pizza Today - January 2019 - 60
Pizza Today - January 2019 - 61
Pizza Today - January 2019 - 62
Pizza Today - January 2019 - 63
Pizza Today - January 2019 - The Marketplace
Pizza Today - January 2019 - 65
Pizza Today - January 2019 - 66
Pizza Today - January 2019 - 67
Pizza Today - January 2019 - 68
Pizza Today - January 2019 - 69
Pizza Today - January 2019 - 70
Pizza Today - January 2019 - 71
Pizza Today - January 2019 - 72
Pizza Today - January 2019 - Reader´s Resource
Pizza Today - January 2019 - Mike´s Monthly Typ
Pizza Today - January 2019 - Cover3
Pizza Today - January 2019 - Cover4
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