Edit ModuleShow Tags

Building a new dream: You’re never stuck with what you’ve got or where you are

The story of Pizza Pi VI’s founders, Tara and Sasha Bouis, proves you can build a thriving business that suits your personality, even if you’re a beach bum like me.



wherethecoconutsgrow.com

 

For about nine months out of the year, I feel blessed to live where I live, in this laid-back, cultured little college town in the South. Then January blows in, and my mood sours; by February, existential dread has seized me in its cold, clammy paws, attempting to pin  me down on my bed every cloudy morning. Come March, my moods swing along with the erratic weather patterns. The winters here are admittedly shorter and milder than many PMQ readers experience, but, to me, they drag on and on, like death by ants.

Every winter, I think back to my early days in journalism, when I kept coming across ads for a reporter job at a weekly newspaper in the Virgin Islands and my mind would drift off into sun-soaked fantasy. I envisioned snapping photos at the boat races on balmy February afternoons or padding around in sandals on my way to a school board meeting. But the reveries always gave way to reality and the near-certainty that I’d end up living under a tarpaulin on some wrecked kayak, stealing mangoes for my lunch, with the salary I’d make at a weekly newspaper. And all the pretty local island girls would just snicker at me behind my back.

I never took the chance. I don’t regret that, but I’m not exactly proud of my chicken-hearted decision either. I admire people with adventurous spirits, like Tara and Sasha Bouis, the founders of Pizza Pi VI, this month’s cover subject (“Rocking the Boat,” page 34). Anyone who starts a restaurant takes a big risk, of course, but Tara, a former Indiana schoolteacher, and Sasha, an ex-Wall Street hotshot, really rolled the dice when they packed up and moved to the U.S. Virgin Islands. And when they left the charter boat biz to start a new pizza shop, they took an even crazier risk by housing it on a boat in the middle of the Caribbean Sea.

Their story is an inspiring one, proving that, with strong culinary skills, adept marketing, hard work and a lot of moxie, you can build a thriving business that suits your personality, even if you’re a beach bum at heart, like me. Wintertime notwithstanding, I’m a bit too complacent and lazy to make such a move myself now, but I hope you will read the Bouises’ story and realize you’re never stuck with what you’ve got and where you are. If you can dream it, you can do it.

—Rick

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Eight Ways to Jump-Start Spring Sales

From Easter through Mother’s Day, here are 8 ways to ring in the spring with seasonal flings and give your sales a jump start.

Tips from the Team: Serving Up the Suds

Sean Dempsey explains how to pour on the profits by adding craft beers to your operation.

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Old-School vs. Online Marketing: Getting the Best Out of Both

From flyers to Google Ads, Think Tankers share tips and tricks for marketing your pizzeria.

2019: Already a Year to Remember

The U.S. Pizza Team shines on ESPN3

Product Spotlight-March 2019

Maintain a Good Relationship With Your Oven to Avoid Later Heartache

Buying an oven is like getting married—weigh the pros and cons carefully before rushing into a long-term commitment.

Milwaukee-Style Pizza Offers Up Great Options for Pizza & Beer Pairing

You can’t go to Milwaukee and not drink beer. Fortunately, Milwaukee-style pizza was designed with beer drinkers in mind.

Paying Your Pizzeria's Employees Well Can Yield Big Dividends

Derrick Tung, owner of Paulie Gee’s Logan Square in Chicago, details his innovative approach to paying and incentivizing employees—and why his opening night was such a stinker.

Adding Deli Sandwiches Can Kick Up Your Pizzeria's Sales

Thinking of adding a deli component to your pizzeria? These two creative operators explain how sandwich success has kept their pizza businesses booming.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags