Pizza Today - February 2021 - 48

Sara & Brian Covert / Viola's Pizza Co.
favorites sourced locally are trendy
for most, but for us it is about supporting the community that supports
us too.
In sticking with our desire for
customer experience, we do not have
online ordering and we still use fivepart order slips. This requires us to
have that personal communication
that is so vital to our shop. We are
able to stay relevant while continuing with the things that are timeless
values of a mom & pop shop! "
Brian Wildrick: " We are able to
stay relevant by serving a timeless
and traditional food; hand-tossed,
wood-fired pizza. We offer creative
and delicious specials and have
established a trust with our guests.
Great service and attention to detail
never goes out of style and that keeps
our customers coming back year after
year. We have also branched out into
the Kombucha Trend, providing a
home for Darling's Ferments, run
by Rachel Hoover, an Alaska Native
4 8 / P I Z Z AT O D AY. C O M / F E B R UA R Y 2 0 2 1

Brian Wildrick / Harborside Pizza

woman. She handcrafts Kombucha,
fermented veggies and vinegar. She
recently landed a deal with Mother
Superior and is about to enter markets in California and Washington.
We are proud to be home to her
wonderful products. "
Marita Klevgaard: " With the challenges of COVID-19 we adjusted
our menu, but more importantly
we did a major renovation on our
building. This past summer we tore
down part of our building to create
a pizza pick-up window, allowing
our customers to walk up and order
safely and with our fantastic winter
months allow window pick up from
their vehicles. We have upgraded our
website to allow for online ordering. "
Vicki Koch: " The basic ingredients
of running a pizza shop - dough,
sauce, cheese, fire, respect for the
customers we serve, and love for our
employees, don't vary with industry
trends. We committed to a level of

quality which we work hard to maintain. Consistent quality keeps our
customers loyal. The details, the fun
pizza toppings, such as Peppadew
peppers or roasted red grapes, keep
our customers interested. Tim and I
really enjoy eating out at all kinds of
restaurants. We seek out good food
wherever we travel. Benchmarking
at trendy spots in Denver, Mexican
restaurants in New Mexico, or a new
vegan cafe, exposes us to new flavors
and ingredients. We must be the
most annoying dining companions
because we tend to analyze every
part of the meal, from the weight of
the forks to the width of the lettuce
chiffonade. "
Jimmy Menacho: " We stay relevant
by involving the community and
making them feel like part of our
family. We do contests on social
media, kids-themed days, couples'
events, etc. to bring in business.
We also have a pizza trailer to take
NYPC on the road if needed. On the


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Pizza Today - February 2021

Table of Contents for the Digital Edition of Pizza Today - February 2021

Pizza Today - February 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
PPP Forgiveness
The Current Job Market
Ins and Outs of Expanding
Latin-inspired Pizzas
Adding Sandwiches
Pizza Expo 365
Small Market Mom & Pops
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - February 2021 - CT1
Pizza Today - February 2021 - CT2
Pizza Today - February 2021 - Pizza Today - February 2021
Pizza Today - February 2021 - Cover2
Pizza Today - February 2021 - Commentary
Pizza Today - February 2021 - 4
Pizza Today - February 2021 - 5
Pizza Today - February 2021 - 6
Pizza Today - February 2021 - 7
Pizza Today - February 2021 - Digital
Pizza Today - February 2021 - 9
Pizza Today - February 2021 - Conversation
Pizza Today - February 2021 - 11
Pizza Today - February 2021 - Mike’s Monthly Tip
Pizza Today - February 2021 - 13
Pizza Today - February 2021 - Man on the Street
Pizza Today - February 2021 - 15
Pizza Today - February 2021 - Building Blocks
Pizza Today - February 2021 - 17
Pizza Today - February 2021 - Tony’s Trending Recipe
Pizza Today - February 2021 - 19
Pizza Today - February 2021 - Knead to Know
Pizza Today - February 2021 - 21
Pizza Today - February 2021 - 22
Pizza Today - February 2021 - 23
Pizza Today - February 2021 - Destinations
Pizza Today - February 2021 - 25
Pizza Today - February 2021 - PPP Forgiveness
Pizza Today - February 2021 - 27
Pizza Today - February 2021 - 28
Pizza Today - February 2021 - 29
Pizza Today - February 2021 - The Current Job Market
Pizza Today - February 2021 - 31
Pizza Today - February 2021 - 32
Pizza Today - February 2021 - 33
Pizza Today - February 2021 - Ins and Outs of Expanding
Pizza Today - February 2021 - 35
Pizza Today - February 2021 - 36
Pizza Today - February 2021 - 37
Pizza Today - February 2021 - Latin-inspired Pizzas
Pizza Today - February 2021 - 39
Pizza Today - February 2021 - Adding Sandwiches
Pizza Today - February 2021 - 41
Pizza Today - February 2021 - 42
Pizza Today - February 2021 - 43
Pizza Today - February 2021 - Pizza Expo 365
Pizza Today - February 2021 - 45
Pizza Today - February 2021 - Small Market Mom & Pops
Pizza Today - February 2021 - 47
Pizza Today - February 2021 - 48
Pizza Today - February 2021 - 49
Pizza Today - February 2021 - Product Showcase
Pizza Today - February 2021 - 51
Pizza Today - February 2021 - Pizza Today Yellow Pages
Pizza Today - February 2021 - 53
Pizza Today - February 2021 - 54
Pizza Today - February 2021 - 55
Pizza Today - February 2021 - 56
Pizza Today - February 2021 - 57
Pizza Today - February 2021 - The Marketplace
Pizza Today - February 2021 - 59
Pizza Today - February 2021 - 60
Pizza Today - February 2021 - 61
Pizza Today - February 2021 - 62
Pizza Today - February 2021 - 63
Pizza Today - February 2021 - 64
Pizza Today - February 2021 - 65
Pizza Today - February 2021 - Expo Spotlight
Pizza Today - February 2021 - Cover3
Pizza Today - February 2021 - Cover4
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