Pasquales Pizzeria Turning Pizzas into Profits
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I recently had the pleasure of visiting Pasquale’s Pizzeria, in Plainfield, NY, and it blew me away. I’m a sucker for a good Italian joint, but Pasquale’s was a new take on that classic dish. There’s a reason Plainfield’s Pizzeria was named one of the top 100 places to eat in America. And that’s the reason that this new Italian joint in our city was such a hit. The menu is limited, but
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Pasquale’s family owned the restaurant from the beginning, but with a few years of the business, my father, a restaurateur with vast experience in the industry, wanted to bring in some more fresh air to the situation. this page That’s when Pasquale’s uncle started operating the business. In the last ten years, the restaurant has seen more changes, which, to a great extent, have led to the business’s success. Our restaurant has an average of three hundred and sixty-five customers per day. We have a regular table of sixty
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Pasquales Pizzeria has come a long way since the start in 1999. I was the 1st customer, the first employee (I bought their name), and they have been an absolute dream come true for me. It started with a great idea, a passionate owner, and a team of unbelievably talented individuals. Now, a few years later, we are one of the largest pizzerias in New York City with 14 locations, 239 locations worldwide, and a gross income of over $5
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The history of Pasquales Pizzeria began as far back as the year 1998 when two Italian immigrants, Stefano and Anna Scafetta, opened their first location in a small area in New York City. They started with only a few tables, and a small budget, but their passion for making pizza inspired them to give it their all every day. At the time, pizza was a novelty in America, and the couple was struggling to make enough money to live off of their dream. They knew they had to do something
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I recently ordered a pizza at Pasquales Pizzeria. I had never been there before, but the people at the counter were very friendly and they knew my name right off the bat. As I walked inside, I noticed the cozy decor with old-fashioned pizza boxes on the wall. I walked over to the counter and ordered a mushroom and rosemary pizza with pepperoni. The pizza arrived almost instantly with a paper towel to wipe away the sauce on my hands. The toppings were prepped ahead
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I have been working at Pasquale’s for over four years, and I love it. The atmosphere, the people, the food – it all works. I’m really proud of the pizzeria. I’ve seen our business grow and our customer base expand. Now let’s talk about mistakes. Mistake #1: I was so focused on customer service that I didn’t put the pizza makers and bakers under the same roof. Everyone in the company should be exposed to quality control, from the bakers making
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Bridge: So here’s the story about Pasquales Pizzeria, a pizzeria that I run. Pasquales is a simple pizzeria with one goal: making a profit. It began back in 1996, and I started in 2000. Since then, we have grown from two guys with a pizza oven to a 12-man staff with seven locations, including one in Las Vegas. Discover More Here That’s about 66 million dollars in revenues and 54 million dollars in net