Nothing ever leaves the store that is less than great.Īlthough La Nova only offers Pizza, Wings, Subs and Calzones, a customer could eat there everyday for a month without getting tired of the food. They are perfectionists who are always trying to be better than they were yesterday and don’t mind running a 35% food cost. Nothing is canned and everything is cut fresh the same day it is used. They make their own blue cheese because they can’t find any as good as theirs. They make their own blue cheese because they can’t find any as theirs. They buy block cheese and shred it themselves. It’s an assumed minimum requirement that customers expect and deserve. Quality is not just a slogan with La Novas. La Novas has been voted Buffalo’s favorite Pizza, time and time again in frequently occurring radio and newspaper sponsored pizza competitions. They are not afraid to try new tastes, and with the direct and frequent customer feedback they get from Buffalo’s high-pizza-standards population, it doesn’t take long to separate the great food from the good. The Todaros have been refining and improving their recipes since 1957 in one of the most competitive pizza markets in the world. Carla and Cookie fill in on the hundred or so remaining tasks that need the competent hand of ownership. Energy sacrificing his relatively young 30 year old body with full time management assistance to the store while aggressively leading the newer family business, La Nova Wings Distribution from the office upstairs. Joe Todaro keeps the store crew hustling and customers coming back with world class management skills: a blend of pizza fanaticism, couching, and genuine Italian warmth. Papa Joe is the experienced and respected pizza patriarch. It is a powerful management team and brain trust. Three generations of Todaros bounce ideas off of each other and challenge each other and challenge each other to perfection. Even now the original Papa Joe works 7 days a week alongside his son Joe and Joe’s Son Joey, his daughter Carla and wife Cookie. They learned and refined their business by competing in the super competitive, Italian-American Buffalo Pizza Market since 1957. First product, then operations, then marketing. They have kept their management priorities in their proper order. How do they do it? What can we learn from them that will help your pizza operation? Plenty.
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