Hey, it’s Alex,
We’ve been streamlining our menu and processes this week to prepare for growth and create an easier pathway for training. I have a tendency to try and please everyone, which can actually hurt a restaurant’s health.
When labor costs soar because you’re making everything in-house, food costs spike because you’re buying all organic, and consistency suffers due to too many moving parts, things get complicated fast.
It’s no secret—everyone says to keep things simple. I just tend to resist advice like that. But trust me, do yourself a favor: stick to the hits, use quality ingredients (not necessarily the most expensive ones, but ones you’d want to eat yourself).
Make this shift sooner rather than later, and you’ll find yourself in a much better position. Naturally I make things harder on myself. Don’t be like me.
“Simplicity is the ultimate sophistication.” – Leonardo da Vinci
Nice little shot of our top selling pizza. Our “Hot Pep.”
Pepperoni pays the bills…
