When you read the feature on Pizzicletta, you’ll immediately notice just how beautiful the food is in this Flagstaff, Arizona, pizzeria. Rick Daugherty’s stunning photos showcase the finer points of owner Caleb Schiff’s cuisine.
What you likely may not realize, however, is just how tiny Pizzicletta happens to be. Think your pizzeria is small? Think again. Schiff and his crew are working with a whopping 650-square-foot footprint.
As a result, they’ve had to get creative with shelving, inventory management and prep in order to provide their customers with the right volume nightly. As I watched this process play out before my eyes on a Tuesday night in September, I began thinking about all the “sloppy” pizza kitchens I’ve been in. You know what I mean — bags of flour piled up on the floor, smallwares carelessly strewn about, a can of this here, a box of that there…
Perhaps it’s time to take a lesson from Schiff and company and tidy up. When everything has its place and everyone knows where that place is, then your crew members can quickly and flawlessly go about the business of serving your customers efficiently. A well-oiled machine is a thing of beauty. Whip your pizzeria into shape and keep it there. It’ll function better and make your life easier.
ALSO: The International Pizza Expo Web site, www.PizzaExpo.com, is newly revamped and live for your viewing pleasure. Want an early look at what’s going to happen in March at the “Show of Shows”? This is your hotspot. Check it out and start getting amped for the biggest pizza event of 2016. You aren’t going to want to miss it.
Jeremy White, Editor-in-chief