Pizza Today - March 2019 - 72

done. You're place is gonna go down. You
can never stop watching everything."
SANDLER, HIMSELF A
VEGETARIAN, SAW AN
OPPORTUNITY WITH PIZZA
HEAD. EVERY ITEM HE
OFFERS IS EITHER VEGAN OR
VEGETARIAN.
"Once I got into the business I saw how
successful the counter-service places were
here," he says. "And there literally wasn't
one slice place in St. Louis. There were
some New York-style pizzerias dotted
around that do offer slices, but they're not
slice joints. So we're literally the only slice
joint in town. It's crazy. And then being
a vegetarian/vegan place really makes us
stand out."
Did Sandler have any reservations
about not offering meat? Not really, he
says.
"We're in the Midwest, so people
were sort of rolling their eyes at first," he
says. "But they didn't know the market. I
know the market. People underestimate
the market because they don't know it.
This place does really well with no meat
in here. One thing I'm not lacking in
is confidence. I knew if I had a suitable
replacement for meat that it would be
okay. Some carnivores, you're not going to
win over no matter what. My thing was
that there's a vegetarian or vegan in nearly
7 2 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 9

every family or every group. They'll pull
the rest of the family in. And then I'm
going to give them a really high quality
pizza that they'll want again."
At times, sourcing the plant-based
pepperoni and sausage can be difficult.
Sandler now relies on a supplier in
Nashville, Tennessee, to ship him his
vegan meat alternatives.
"Before I found a supplier I bought
retail," says. "Sourcing that was difficult.
Sometimes I had to use Whole Foods.
I did whatever I had to do to keep that
supply chain going. There's not a lot of
options out there."
Sandler makes a cashew cheese that he
mixes in with the sauce for his vegan pies.
The vegetarian slices contain mozzarella
and fior-di-latte. Both sell equally well,
he says.
Additionally, Pizza Head offers all-day
slice and beer specials that create a steady
customer flow.
"This whole business is built on two
slices and a Stag beer for $7.95," Sandler
explains. "St. Louis is a value town. Big,
innovative concepts and forward-thinking
food sometimes has a hard time surviving
here."
For those reasons, Pizza Head doesn't
get too mixed up with the artisan
movement that is prevalent in much of
the country.
"That's not necessary here," he says. "We

just deliver a solid, consistent product,
and people here eat it up. They just want a
good slice of pizza at a good price."
When Pizza Head opened, says
Sandler, his goals were modest.
"My goal was to be one of the best
pizzerias in St. Louis," he says. "I don't
want to say the best, because that's so
subjective. But I wanted to be one of
the best. I wanted to make money, and
I wanted to provide that slice culture.
Thankfully, I've been able to do that."
FOR THOSE READING THIS
ISSUE AT INTERNATIONAL
PIZZA EXPO IN LAS VEGAS, be
sure to check out Sandler's presentations.
He's doing a food demonstration at
the show floor demo area on Tuesday,
March 5 from 10:30 a.m. to 11:30 a.m.
He'll showcase various vegan recipes and
answer questions about the products he
uses. Then, later that same day, he's leading
a seminar titled "Restaurant Math" from
2:30-3:30 p.m. in Room N109.
"I'm excited to share my experiences
with other pizzeria owners at Pizza Expo,"
he says. "That's one of the things that's
so great about this industry - so many
people are willing to give and share what
they've learned with others." n
JEREMY WHITE

Today.

is Editor in Chief of Pizza


http://www.PIZZATODAY.COM

Pizza Today - March 2019

Table of Contents for the Digital Edition of Pizza Today - March 2019

Pizza Today - March 2019
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Learning From Others
Non-Traditional Locations
Pizza Expo Preview
Pizza Head, St. Louis
Mozzapi, Louisville
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - March 2019 - CT1
Pizza Today - March 2019 - CT2
Pizza Today - March 2019 - Pizza Today - March 2019
Pizza Today - March 2019 - Cover2
Pizza Today - March 2019 - Commentary
Pizza Today - March 2019 - 4
Pizza Today - March 2019 - 5
Pizza Today - March 2019 - Contents
Pizza Today - March 2019 - 7
Pizza Today - March 2019 - 8
Pizza Today - March 2019 - 9
Pizza Today - March 2019 - Contributors
Pizza Today - March 2019 - 11
Pizza Today - March 2019 - Expo Spotlight
Pizza Today - March 2019 - 13
Pizza Today - March 2019 - Interact
Pizza Today - March 2019 - 15
Pizza Today - March 2019 - Conversation
Pizza Today - March 2019 - 17
Pizza Today - March 2019 - Man on the Street
Pizza Today - March 2019 - 19
Pizza Today - March 2019 - Tony’s Trending Recipe
Pizza Today - March 2019 - 21
Pizza Today - March 2019 - Road to Pizza Expo
Pizza Today - March 2019 - 23
Pizza Today - March 2019 - Destinations
Pizza Today - March 2019 - 25
Pizza Today - March 2019 - Knead to Know
Pizza Today - March 2019 - 27
Pizza Today - March 2019 - 28
Pizza Today - March 2019 - 29
Pizza Today - March 2019 - 30
Pizza Today - March 2019 - 31
Pizza Today - March 2019 - 32
Pizza Today - March 2019 - 33
Pizza Today - March 2019 - 34
Pizza Today - March 2019 - 35
Pizza Today - March 2019 - 36
Pizza Today - March 2019 - 37
Pizza Today - March 2019 - 38
Pizza Today - March 2019 - 39
Pizza Today - March 2019 - 40
Pizza Today - March 2019 - 41
Pizza Today - March 2019 - 42
Pizza Today - March 2019 - 43
Pizza Today - March 2019 - 44
Pizza Today - March 2019 - 45
Pizza Today - March 2019 - 46
Pizza Today - March 2019 - 47
Pizza Today - March 2019 - 48
Pizza Today - March 2019 - 49
Pizza Today - March 2019 - 50
Pizza Today - March 2019 - 51
Pizza Today - March 2019 - 52
Pizza Today - March 2019 - 53
Pizza Today - March 2019 - 54
Pizza Today - March 2019 - 55
Pizza Today - March 2019 - Learning From Others
Pizza Today - March 2019 - 57
Pizza Today - March 2019 - 58
Pizza Today - March 2019 - 59
Pizza Today - March 2019 - Non-Traditional Locations
Pizza Today - March 2019 - 61
Pizza Today - March 2019 - 62
Pizza Today - March 2019 - 63
Pizza Today - March 2019 - Pizza Expo Preview
Pizza Today - March 2019 - 65
Pizza Today - March 2019 - 66
Pizza Today - March 2019 - 67
Pizza Today - March 2019 - Pizza Head, St. Louis
Pizza Today - March 2019 - 69
Pizza Today - March 2019 - 70
Pizza Today - March 2019 - 71
Pizza Today - March 2019 - 72
Pizza Today - March 2019 - 73
Pizza Today - March 2019 - Mozzapi, Louisville
Pizza Today - March 2019 - 75
Pizza Today - March 2019 - 76
Pizza Today - March 2019 - 77
Pizza Today - March 2019 - 78
Pizza Today - March 2019 - 79
Pizza Today - March 2019 - Preferred Supplier
Pizza Today - March 2019 - 81
Pizza Today - March 2019 - 82
Pizza Today - March 2019 - 83
Pizza Today - March 2019 - 84
Pizza Today - March 2019 - 85
Pizza Today - March 2019 - 86
Pizza Today - March 2019 - 87
Pizza Today - March 2019 - 88
Pizza Today - March 2019 - 89
Pizza Today - March 2019 - 90
Pizza Today - March 2019 - 91
Pizza Today - March 2019 - 92
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Pizza Today - March 2019 - 95
Pizza Today - March 2019 - 96
Pizza Today - March 2019 - 97
Pizza Today - March 2019 - 98
Pizza Today - March 2019 - 99
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Pizza Today - March 2019 - 103
Pizza Today - March 2019 - 104
Pizza Today - March 2019 - 105
Pizza Today - March 2019 - 106
Pizza Today - March 2019 - 107
Pizza Today - March 2019 - 108
Pizza Today - March 2019 - 109
Pizza Today - March 2019 - Pizza Today Yellow Pages
Pizza Today - March 2019 - 111
Pizza Today - March 2019 - 112
Pizza Today - March 2019 - 113
Pizza Today - March 2019 - 114
Pizza Today - March 2019 - 115
Pizza Today - March 2019 - 116
Pizza Today - March 2019 - The Marketplace
Pizza Today - March 2019 - 118
Pizza Today - March 2019 - 119
Pizza Today - March 2019 - 120
Pizza Today - March 2019 - 121
Pizza Today - March 2019 - 122
Pizza Today - March 2019 - 123
Pizza Today - March 2019 - 124
Pizza Today - March 2019 - 125
Pizza Today - March 2019 - 126
Pizza Today - March 2019 - 127
Pizza Today - March 2019 - 128
Pizza Today - March 2019 - Reader’s Resource
Pizza Today - March 2019 - 130
Pizza Today - March 2019 - Cover3
Pizza Today - March 2019 - Cover4
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