Pizza Today - October 2020 - 10

CONVERSATION

BRUNO
ZACCHINI
III
Pizza Bruno
Orlando, Florida

Concept:
Pizza Bruno's business plan has
always been to have excellent
music, awesome pizza and
killer vibes. It's the only plan
you have when you open on an
empty wallet.

Pizza Style & Dough:
Our pizza style is neoNeopolitian pizza. Our dough
is 100-percent naturally
leavened and made with a
blend of King Arthur flours,
filtered water, and natural sea
salt. It's fermented for up to
48 hours. We believe our best
product is between 36 and
48 hours. All of our pizzas are
topped with primarily the best
American ingredients we can
get, from tomatoes to olive oil
to house-made mozzarella.

What challenges have your faced with a
Neapolitan product in a carryout and delivery
environment during the pandemic?
Naturally, our style of pizza, especially any
Neopolitian pizza, does not travel well. It's
designed to be eaten right out of the oven, so
doing carryout/delivery just doesn't translate
as well as it does in house. Thankfully our
customers are rabid fans and don't let any of
this deter them from supporting us during this
time.
How were you able to pivot during the
COVID-19 crisis and as we begin to transition
again?
We changed from a primarily dine-in
experience to a total quick-service experience
almost overnight, which also included adding
a phone line (our business had been without
these past four years). This in itself was a huge
pivot and change for us, but we were forced
to be flexible, adapt and adjust as the current
state of the world unfolded. Going forward,
this experience has shown us our demand for

take-out and delivery - which was nonexistent
before - and has pushed us into opening a takeout only space directly next door to Pizza Bruno.
This will offer our traditional pizza style along
with a few specialty ones and new menu items
built specifically for carryout/delivery.
We see your dynamite dessert program. Tell
us a little more about it and how successful it
is.
Our new dessert program was spurred on by
the pandemic, really. We had an overall shift and
change in personnel and management during
this time. This really allowed our new employees
more opportunities. I've always had a vision for a
stronger dessert program. And, low and behold,
we found a new hire, Chef Miranda Friedel, who
was actually hired as a "host" and turned out
to be a pastry chef with real credentials! She
has really taken my vision and taken it to the
next level. We are excited to see what else she
comes up with, along with adding new items to
our menus with Catered by Bruno (our catering
company) as well.

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http://www.PIZZATODAY.COM

Pizza Today - October 2020

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

Pizza Today - October 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Payroll
The Supply Chain
COVID-19 Positive Employees
Killer Meatballs
Rethink Anchovies
Pork Options
National Pizza Month
Miguel’s Pizza, Slade, KY
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - October 2020 - CT1
Pizza Today - October 2020 - CT2
Pizza Today - October 2020 - Pizza Today - October 2020
Pizza Today - October 2020 - Cover2
Pizza Today - October 2020 - Commentary
Pizza Today - October 2020 - 4
Pizza Today - October 2020 - 5
Pizza Today - October 2020 - 6
Pizza Today - October 2020 - 7
Pizza Today - October 2020 - Digital
Pizza Today - October 2020 - 9
Pizza Today - October 2020 - Conversation
Pizza Today - October 2020 - 11
Pizza Today - October 2020 - Mike’s Monthly Tip
Pizza Today - October 2020 - 13
Pizza Today - October 2020 - Man on the Street
Pizza Today - October 2020 - 15
Pizza Today - October 2020 - Building Blocks
Pizza Today - October 2020 - 17
Pizza Today - October 2020 - Tony’s Trending Recipe
Pizza Today - October 2020 - 19
Pizza Today - October 2020 - Knead to Know
Pizza Today - October 2020 - 21
Pizza Today - October 2020 - 22
Pizza Today - October 2020 - 23
Pizza Today - October 2020 - Destinations
Pizza Today - October 2020 - 25
Pizza Today - October 2020 - Payroll
Pizza Today - October 2020 - 27
Pizza Today - October 2020 - 28
Pizza Today - October 2020 - 29
Pizza Today - October 2020 - The Supply Chain
Pizza Today - October 2020 - 31
Pizza Today - October 2020 - 32
Pizza Today - October 2020 - 33
Pizza Today - October 2020 - COVID-19 Positive Employees
Pizza Today - October 2020 - 35
Pizza Today - October 2020 - 36
Pizza Today - October 2020 - 37
Pizza Today - October 2020 - 38
Pizza Today - October 2020 - 39
Pizza Today - October 2020 - Killer Meatballs
Pizza Today - October 2020 - 41
Pizza Today - October 2020 - Rethink Anchovies
Pizza Today - October 2020 - 43
Pizza Today - October 2020 - Pork Options
Pizza Today - October 2020 - 45
Pizza Today - October 2020 - National Pizza Month
Pizza Today - October 2020 - 47
Pizza Today - October 2020 - 48
Pizza Today - October 2020 - 49
Pizza Today - October 2020 - Miguel’s Pizza, Slade, KY
Pizza Today - October 2020 - 51
Pizza Today - October 2020 - 52
Pizza Today - October 2020 - 53
Pizza Today - October 2020 - 54
Pizza Today - October 2020 - 55
Pizza Today - October 2020 - Product Showcase
Pizza Today - October 2020 - 57
Pizza Today - October 2020 - Pizza Today Yellow Pages
Pizza Today - October 2020 - 59
Pizza Today - October 2020 - 60
Pizza Today - October 2020 - 61
Pizza Today - October 2020 - 62
Pizza Today - October 2020 - 63
Pizza Today - October 2020 - The Marketplace
Pizza Today - October 2020 - 65
Pizza Today - October 2020 - 66
Pizza Today - October 2020 - 67
Pizza Today - October 2020 - 68
Pizza Today - October 2020 - 69
Pizza Today - October 2020 - 70
Pizza Today - October 2020 - 71
Pizza Today - October 2020 - 72
Pizza Today - October 2020 - 73
Pizza Today - October 2020 - Expo Spotlight
Pizza Today - October 2020 - Cover3
Pizza Today - October 2020 - Cover4
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