Pizza Today - August 2019 - 59

exhibit those same qualities. "We're living
and breathing this," Rocky says. "Our passion
for what we are doing is supporting our
families. We know how much we value our
customers. I think by living those and being
very involved with everybody, it's kind of
like a top down where the manager sets the
culture and it feeds down through them.
There's no magic thing about culture. It's
really just supporting your team, valuing
them, caring about them and showing them
how much you value the guest experience."
Courtney and Rocky share a
passion for their local producers.
The menu is filled with items grown in the
area. "It's basically the most perfect symbiotic
relationship," Courtney says. Park Street
has access to a bounty of fresh products,
while the pizzeria is able to encourage its
customers to use local products. Park Street's
parking lot even serves as a CSA pickup spot
and farmers market on Saturday afternoons
throughout the harvest season.
Park Street's menu offers a dozen
signature pizzas, a half dozen salads, boneless
and bone-in wings, some shareables and a
couple sandwiches. Most items are made
in-house. "We tried to create a menu that
is very pizza-forward," Rocky says, adding
pizza makes up more than 70 percent of food
sales.
The pizza is one of a kind with a light
and airy crust with a crispy finish. "It's a very
unique dough," Rocky says of Park Street's
pizza dough that is made with a sourdough
starter and pan baked. "It's actually a very
low hydration. It works for our application,
for our ovens and our process. You can't
classify it. It's not a style. It's our own thing."
Each new season, the people of Sugarcreek
look forward to Courtney's seasonal
collection that is promoted in store and on
social media. Rocky and Courtney gave us
a preview of its fall offerings. "We're going
to do our salty peach salad, which is one
of our best seasonals. It's crispy prosciutto,
blackberries, local peaches, avocado, basil, a
couple lettuces and then we do local honey
balsamic dressing," Rocky says. These are
accompanied by a vegetarian stuffed pepper;
avocado fries with a sriracha mayo drizzle
and chip crumble; and a vegan Chicago deep

dish with house-made vegan cashew cheese,
Parmesan and sausage crumbles.
The menu includes considerations and
specialties for health-conscious diners,
vegans and gluten-intolerant patrons. "It has
always been important," Courtney says. "No.
1 because we are blessed with such great
produce a lot of the year. To not use it would
be wasteful. No. 2, in this day and age I don't
think it's an option to not push boundaries
and have vegan options or gluten-free
options. There are so many people that it's
a necessary part of their life that it's not an
option not to do it."
Rocky adds, "It all fits with who we are -
sustainable, local focused but also bringing
something new to our community, bringing
something into our community that is not
existing right now, something that we want
here for ourselves and for our family so we
figure there are a lot of families like us."

THE BIG PICTURE
The restaurant only scratches the surface
of the story of the Shanower's business.
Before Park Street was realized, Rocky and
Courtney created Philosophy of Pie. "I look
at what we are doing as that's our restaurant
group and everything else falls below that,"
Rocky says. Within Philosophy of Pie,
there are three main branches: Park Street,
a wood-fired pizza truck catering operation
named Bahler Street and POP Fundraising.
Bahler Street doesn't use a conventional
truck. Instead the Shanowers had a box truck
retrofitted to hold its oven while presenting a
sophisticated, warm and inviting showpiece,
something fitting of weddings and other
catering occasions. Bahler Street is branded
as its own company, separate from Park
Street. "It's a very different style of food,"
Rocky says. "It's a different product. We
didn't want to confuse people."
The Shanowers have taken their
fundraising efforts to another level with POP
Fundraising. They've created a take-andbake product for fundraisers. "So what I've
done is looked for ways to source really good
ingredients and get those in a way that we
can provide those to a church or a mission or
schools and we can give them the majority of
the profit margin on those," Rocky says. "So
we are helping them build take-and-bakes

and sell take-and-bakes, and cookies."
Trying to serve all of those functions
out of Park Street's kitchen wasn't working
for the Shanowers so last summer they
built a large and impressive commissary a
mile down the road. "We prep all of our
lettuce, make all of our sauces, we wood
grill all of our proteins, everything in that
location," Rocky says. "My thought is that by
centralizing that the next store is going to be
a lot easier. So it will be the same products.
Buildouts are cheaper. Trained staff is less."
Philosophy of Pie made another
investment by purchasing a refrigerated van
at the beginning of the year. "This truck has
been a game changer," Rocky says. "We use
this truck three different ways. It's to deliver
food from the commissary to Park Street.
We use this for our Bahler Street so if I go to
Cleveland for a giant wedding of 300 people,
I take this along with product so now my
box truck is not overloaded." It's also used for
POP Fundraising.
As momentum builds with Philosophy
of Pie, Courtney says they don't have any
definitive answers on an exact direction for
their next step.
"Every year I always say we have a project.
It was expand the dining room, build the
commissary," Rocky says, adding that it could
be a Park Street carryout or a Bahler Street
dine in.
"We've naturally had to make a decision
to either we want to keep growing and
developing this business or just be okay
with this business right where it is at,"
Rocky says. "We don't want to just plateau
and stay where we are at. We really want
to keep evolving and keep things fresh. By
growing, there is so much more potential in
developing staff. If you don't have a growing
business, you can't keep staff. They see that...
That's the big thing is we want people to go
on this ride with us. Developing partners
that can manage the restaurant and to be a
part of the growth.
"We're just looking for that right
opportunity and we'll know it when we see
it," Rocky says. n
DENISE GREER

Today.

is Executive Editor at Pizza

A U G U S T 2 0 1 9 / P I Z Z AT O D AY. C O M / 5 9


http://www.PIZZATODAY.COM

Pizza Today - August 2019

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

Pizza Today - August 2019
Commentary
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Supply Alternatives
Baked Goods
Pizza Toppings: Mortadella
Seasonal Pastas
Artificial Intelligence
In-House Delivery vs. Third Party
Pizza & Pasta Northeast Preview
Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today on the Road: Park Street Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - August 2019 - CT1
Pizza Today - August 2019 - CT2
Pizza Today - August 2019 - Pizza Today - August 2019
Pizza Today - August 2019 - Cover2
Pizza Today - August 2019 - Commentary
Pizza Today - August 2019 - 4
Pizza Today - August 2019 - 5
Pizza Today - August 2019 - 6
Pizza Today - August 2019 - 7
Pizza Today - August 2019 - Contributors
Pizza Today - August 2019 - 9
Pizza Today - August 2019 - Expo Spotlight
Pizza Today - August 2019 - 11
Pizza Today - August 2019 - @ Pizza Today
Pizza Today - August 2019 - 13
Pizza Today - August 2019 - Conversation
Pizza Today - August 2019 - 15
Pizza Today - August 2019 - Man on the Street
Pizza Today - August 2019 - 17
Pizza Today - August 2019 - Tony’s Trending Recipe
Pizza Today - August 2019 - 19
Pizza Today - August 2019 - Knead to Know
Pizza Today - August 2019 - 21
Pizza Today - August 2019 - 22
Pizza Today - August 2019 - 23
Pizza Today - August 2019 - Destinations
Pizza Today - August 2019 - 25
Pizza Today - August 2019 - Supply Alternatives
Pizza Today - August 2019 - 27
Pizza Today - August 2019 - 28
Pizza Today - August 2019 - 29
Pizza Today - August 2019 - 30
Pizza Today - August 2019 - 31
Pizza Today - August 2019 - Baked Goods
Pizza Today - August 2019 - 33
Pizza Today - August 2019 - 34
Pizza Today - August 2019 - CT3
Pizza Today - August 2019 - CT4
Pizza Today - August 2019 - 35
Pizza Today - August 2019 - Pizza Toppings: Mortadella
Pizza Today - August 2019 - 37
Pizza Today - August 2019 - Seasonal Pastas
Pizza Today - August 2019 - 39
Pizza Today - August 2019 - Artificial Intelligence
Pizza Today - August 2019 - 41
Pizza Today - August 2019 - 42
Pizza Today - August 2019 - 43
Pizza Today - August 2019 - In-House Delivery vs. Third Party
Pizza Today - August 2019 - 45
Pizza Today - August 2019 - 46
Pizza Today - August 2019 - 47
Pizza Today - August 2019 - Pizza & Pasta Northeast Preview
Pizza Today - August 2019 - 49
Pizza Today - August 2019 - 50
Pizza Today - August 2019 - 51
Pizza Today - August 2019 - Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today - August 2019 - 53
Pizza Today - August 2019 - 54
Pizza Today - August 2019 - 55
Pizza Today - August 2019 - Pizza Today on the Road: Park Street Pizza
Pizza Today - August 2019 - 57
Pizza Today - August 2019 - 58
Pizza Today - August 2019 - 59
Pizza Today - August 2019 - 60
Pizza Today - August 2019 - 61
Pizza Today - August 2019 - 62
Pizza Today - August 2019 - 63
Pizza Today - August 2019 - Product Showcase
Pizza Today - August 2019 - 65
Pizza Today - August 2019 - Pizza Today Yellow Pages
Pizza Today - August 2019 - 67
Pizza Today - August 2019 - 68
Pizza Today - August 2019 - 69
Pizza Today - August 2019 - 70
Pizza Today - August 2019 - 71
Pizza Today - August 2019 - The Marketplace
Pizza Today - August 2019 - 73
Pizza Today - August 2019 - 74
Pizza Today - August 2019 - 75
Pizza Today - August 2019 - 76
Pizza Today - August 2019 - 77
Pizza Today - August 2019 - 78
Pizza Today - August 2019 - 79
Pizza Today - August 2019 - 80
Pizza Today - August 2019 - Reader’s Resource
Pizza Today - August 2019 - Mike’s Monthly Tip
Pizza Today - August 2019 - Cover3
Pizza Today - August 2019 - Cover4
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