Pizza Today - July 2019 - 45

great pizza with great ingrediRouge and set up shop here. So wanted to ride the wave. His
perceptiveness
and
desire
to
that's what he did. Next thing
ents, but doing it in a basic way
evolve led him first to Internayou know we're living here and
for consistency and for the abiltional Pizza Expo and then to
operating a business here."
ity to duplicate it over multiple
a variety of influential contacts. locations. There were times that
The elder Rotolo spent
Ultimately, a new identity that
time working for Domino's
maybe we could make a change
mirrors
the
wave
of
the
future
Pizza before venturing out on
that might improve a product or
was born - Rotolo's Craft &
his own. He opened Rotolo's
up the menu, but you don't want
Crust. That's where Rotolo Jr.'s
Pizzeria in 1996 with little
to change a product that people
story ultimately begins, and
money and has steadily grown
grew up on and that they love.
that's where our 2019 Young
the multi-unit pizza chain ever
That's a very dangerous thing.
Entrepreneur
of
the
Year
award
since. The company has more
So I'd see the rise in certain
comes in. This youthful but
than 30 stores in four states
artisan ingredients, cured meats
(Louisiana, Alabama,
and other items like that,
Texas and Florida).
but it wasn't really someIt only seems natural
thing
we could work in at
"I could see the future rollthat Rotolo, Jr. would
Rotolo's without changing out right before me.
one day become
ing what our customers
involved in his father's
You could see where things already loved."
enterprise. But when
When Rotolo, Jr.
were going. I identified an
that time came, there
attended his first Inwas a bit of a surprise.
ternational Pizza Expo
amazing opportunity. But I
"My dad told me
in Las Vegas he was
also knew we would have
that he wanted me
struck by the passion of
involved, but that I
the industry, as so many
to do something vastly
would never get past
first-time Expo visitors
different
to
pull
it
off.
It
being a store manager
are. He saw the flair of
for him if I didn't go
the World Pizza Games,
would be too risky to overto college," Rotolo,
the artistry and innovahaul our concept. So we'd
Jr. recalls. "He didn't
tion of the International
want me to simply
Pizza Challenge, the
have to create an entirely
step into a leadership
surfeit of new, high-end
new brand."
role. Even though I'd
ingredients that made
done every job from
it easier for operators to
- MITCH ROTOLO, JR.
cleaning bathrooms
elevate their menus. It
and floors to dishes ...
was eye-opening, exciting
you name it ... he wanted me
and, perhaps, a bit scary.
experienced pizza maker-cumto go on and get an education.
"I could see the future rolling
businessman wowed the crowd
He wanted me to make sure
out right before me," he says.
of attendee-voters at last year's
this is what I really wanted,
"You could see where things
Pizza Expo with his concept,
but he also wanted me to learn
were going. I identified an
and
it's
easy
to
see
why
as
you'll
business formally."
amazing opportunity. But I
So that's what Rotolo, Jr. did. soon find out.
also knew we would have to do
He went to school, got a degree
something vastly different to
and entered the workforce with
pull it off. It would be too risky
"NOTHING AGAINST WHAT
a desire to help his father grow
to overhaul our concept. So
WE
WERE
DOING
AT
ROTOLO'S
his business regionally.
we'd have to create an entirely
PIZZERIA, because it's great, but
But something happened
new brand."
I could see that there was somealong the way. There was a sea
And, with the blessthing bigger out there waiting
change taking place in the pizing of his visionary father,
for us," Rotolo, Jr.
za world and Rotolo, Jr. sensed
that's exactly what the young
explains.
"We
were
making
the coming onslaught and
Rotolo, Jr. did. He worked

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Pizza Today - July 2019

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