Pizza Today - July 2020 - 49

as fuel for its growth, especially in
the early days. I never looked at that
money as ours... I wanted to use it as a
competitive advantage to gain market
share and do more for our customers.
This meant improving the quality of our
ingredients, remodeling our building,
investing in our team members and
giving back to our community.
Being charitable is easy when you
view what you are giving back as a way
to thank your community for supporting
your business. The more we supported
those in our community, the more they
supported us.
I find it interesting when people
want to try and classify our pizza into
a specific style. In the early days, as we
worked to develop, refine and constantly
tweak our dough and sauce recipe. We
never thought about what style of pizza
we were creating. We were just a couple
of self-taught pizza makers from smalltown Ohio tinkering around and finding

our way. We used our own palates based
on what we liked to determine what we
wanted in the finished product. Both
Courtney and I came from blue collar
families with parents that struggled
to get ahead. We didn't inherit any
expertise on running a restaurant or
secret family recipes. It's amazing what
can happen when you spend every day
doing the same thing. You see subtle
details that can help you identify how
small changes to a recipe can impact the
finished product. Over roughly the first
10 years in business we kept tweaking,
learning and experimenting to finally
come to the recipes that we use today,
never being satisfied with "good enough".
It's an evolution. It's never complete.
There is always room to improve. Our
pizza at Park Street doesn't fall into a
particular style, but if I had to give it
a name, I would affectionately call it a
"neighborhood" style pizza - because
it is a style that exists only in our

neighborhood.
Our dough incorporates a small
amount of our own sourdough starter,
cold ferments for 24 hours, gets a second
rise in the pan and is baked in a gas
convection oven. It was developed in
this way because these were the tools we
originally had to work with. We shaped
the process around achieving the desired
final result, so our recipe is quite nontraditional. The result is a soft, pillowy
dough with a crispy edge that can stand
up to heavy sauce and lots of toppings.
It is dialed in to what our locals crave
first and foremost, but we have found it
has mass appeal to nearly everyone who
comes from far and wide to try it.
One of the biggest compliments I can
receive is hearing from someone who is
not from our area that it's the best pizza
they have ever had. That tells me it's not
just a regional favorite, but something
that could thrive in other markets as
well. n

Parting Thoughts with Rocky

I'd like to leave you with some
points on effective collaboration, team building and exploring opportunities.
To succeed in the restaurant
business, you need collaboration. You aren't on an island.
Positive collaboration can be a
powerful thing. For example:
The power of collaboration
1. Collaborate with farmers,
local business owners and
charitable organizations,
etc.;

2. Get as many people on
your side as possible and
create allies in the community;
3. Show people that you care
about their success as well,
not just your own;
4. Be generous, pay people
what they are worth, and
they will do the same;
5. Never burn bridges - this
goes for employees, vendors,
guests and other businesses.
Building a team
1. Hiring practices, being
intentional, hire before you
need people;
2. Identify strengths in people,
creating a path for growth so
they are motivated to stick
around;
3. Surround yourself with
people who have strengths
that you do not. Understand
your own strengths and
weaknesses;

4. Learn to delegate. What are
you the best at? What yields
the most from time spent?
Delegate, but don't disconnect from your people or the
process.
Identifying opportunities
1. Listen to your gut.
2. Does this scare me or excite
me?
3. Being an entrepreneur is
exciting because I realized
early on that there is limitless potential for improvement and refinement. It can
be a double-edged sword
because there is no end and
it can easily make your life
become unbalanced.
4. Finding balance between
family and business. You
need to be careful to not
fall into the trap of pouring
every waking minute being
consumed by your business
thinking that you are doing

it for your family to one day
wake up and realize that
you sacrificed your families
needs for that of the business.
5. Evaluate the market you are
in. You never want to mimic
or copy your competitor,
but you need to be aware of
what is currently available
and how your product or
service will stack up. You will
know it's a good opportunity
if you feel confident you
can offer that community
something better than what
is currently being served.
Common sense says, "if I
can offer a better product or
service than my competitors
CONSISTENTLY, people
will take note and support
that."

J U LY 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 9

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http://www.PIZZATODAY.COM

Pizza Today - July 2020

Table of Contents for the Digital Edition of Pizza Today - July 2020

Pizza Today - July 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Upselling Carryout
COVID-19
Reducing Costs
Summer Tomatoes
Summer Greens
Summer Salads
Young Entrepreneur of the Year
Product showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - July 2020 - CT1
Pizza Today - July 2020 - CT2
Pizza Today - July 2020 - Pizza Today - July 2020
Pizza Today - July 2020 - Cover2
Pizza Today - July 2020 - Commentary
Pizza Today - July 2020 - 4
Pizza Today - July 2020 - 5
Pizza Today - July 2020 - 6
Pizza Today - July 2020 - 7
Pizza Today - July 2020 - Digital
Pizza Today - July 2020 - 9
Pizza Today - July 2020 - Conversation
Pizza Today - July 2020 - 11
Pizza Today - July 2020 - Mike’s Monthly Tip
Pizza Today - July 2020 - 13
Pizza Today - July 2020 - Man on the Street
Pizza Today - July 2020 - 15
Pizza Today - July 2020 - Building Blocks
Pizza Today - July 2020 - 17
Pizza Today - July 2020 - Tony’s Trending Recipe
Pizza Today - July 2020 - 19
Pizza Today - July 2020 - Knead to Know
Pizza Today - July 2020 - 21
Pizza Today - July 2020 - 22
Pizza Today - July 2020 - 23
Pizza Today - July 2020 - Destinations
Pizza Today - July 2020 - 25
Pizza Today - July 2020 - Upselling Carryout
Pizza Today - July 2020 - 27
Pizza Today - July 2020 - 28
Pizza Today - July 2020 - 29
Pizza Today - July 2020 - COVID-19
Pizza Today - July 2020 - 31
Pizza Today - July 2020 - 32
Pizza Today - July 2020 - 33
Pizza Today - July 2020 - Reducing Costs
Pizza Today - July 2020 - 35
Pizza Today - July 2020 - Summer Tomatoes
Pizza Today - July 2020 - 37
Pizza Today - July 2020 - 38
Pizza Today - July 2020 - 39
Pizza Today - July 2020 - Summer Greens
Pizza Today - July 2020 - 41
Pizza Today - July 2020 - Summer Salads
Pizza Today - July 2020 - 43
Pizza Today - July 2020 - Young Entrepreneur of the Year
Pizza Today - July 2020 - 45
Pizza Today - July 2020 - 46
Pizza Today - July 2020 - 47
Pizza Today - July 2020 - 48
Pizza Today - July 2020 - 49
Pizza Today - July 2020 - Product showcase
Pizza Today - July 2020 - 51
Pizza Today - July 2020 - Pizza Today Yellow Pages
Pizza Today - July 2020 - 53
Pizza Today - July 2020 - 54
Pizza Today - July 2020 - 55
Pizza Today - July 2020 - 56
Pizza Today - July 2020 - 57
Pizza Today - July 2020 - The Marketplace
Pizza Today - July 2020 - 59
Pizza Today - July 2020 - 60
Pizza Today - July 2020 - 61
Pizza Today - July 2020 - 62
Pizza Today - July 2020 - 63
Pizza Today - July 2020 - 64
Pizza Today - July 2020 - 65
Pizza Today - July 2020 - Expo Spotlight
Pizza Today - July 2020 - Cover3
Pizza Today - July 2020 - Cover4
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