Edit ModuleShow Tags

Dreamers and Risk-Takers

It takes courage to admit to one’s mistakes, but it takes even more guts to talk openly about one’s failures in the pizza business.



 

We all make mistakes. I make three, maybe four mistakes before my first cup of coffee every morning. Once I get that jolt of caffeine, I have the energy I need to make even more mistakes. As error-prone as I am, though, I have never made the mistake of opening my own restaurant. As you know, that’s one of the toughest jobs in the world, and I’m not cut out for it. I’m just a lowly, risk-averse journalist. You do the hard work, I’ll write about it.

For this month’s cover story (“Lessons Learned,” page 32), PMQ’s Tracy Morin asked five former and current independent pizzeria operators to talk about their mistakes—the oversights, the miscalculations, the unexpected complications that led to the closing of their restaurants. It takes courage to admit to one’s mistakes, but it takes even more guts, I think, to talk openly about one’s failures. We are grateful to the restaurateurs who shared their experiences for this story. With candor and insight, they reflect on what went wrong and why so we can all learn from their ordeals.

Some of them spent too much early on or took on too much debt. Others got blindsided by soaring food costs or road construction that blocked their parking lots. Some problems could have been prevented, while others were beyond anyone’s control. All of the people Tracy interviewed for this story went on to succeed, I might add, in later pursuits. You can always tell a winner by how they react to failure. The winners don’t give up—they’re always planning their comeback. The men and women in this story made mistakes, but they are all winners.

The American dream is not without its share of risk. We dedicate this issue of PMQ to those dreamers and risk-takers. For your courage, hard work and dedication to the great cause of pizza, we salute you!

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Product Spotlight - April 2019

PMQ brings you the brightest ideas around for April 2019

SmartMarket: 5 ways DoorDash drives sales to your business

Pizza Sports Make a Splash on ESPN3

As ESPN3 brings U.S. Pizza Team events to a national audience, pizza sports can raise your restaurant’s profile and help you boost your sales and profits.

Danger, Will Robinson? As Robotics Improve, How Will They Affect the Pizza Biz?

Food bots can already make pretty good pies. And as they get smarter and cheaper, they could reinvent the pizza business.

Chef's Corner: Anthony Spina-O4W Pizza

Inspired by his own grandmother, this New Jersey pizzaiolo has brought classic Grandma-style pies to the ATL.

How to Build a Private-Label Food Business

It all starts with a high-quality product and extensive market research, says Lenny Rago of Panino’s Pizza.

Pizza Sports are Here to Stay, and Competitors Are Set to Become Stars

Tips for gaining a competitive edge in this year's acrobatic events, broadcast on ESPN3!

How to Par-Bake Crusts in an Air Impingement Oven

Follow Tom Lehmann's five-step method to prevent the development of pita-like pockets in your crusts.

Tyson Smokehouse Pizza - Recipe of the Month

Bonici Mesquite Pepperoni and Bakin' Bacon top off this spicy pie from Tyson Foodservice.

Old Forge-Style Pizza is a Cut Above

As the self-proclaimed pizza capital of the world, Old Forge, Pennsylvania has a style—and a sense of community—that’s all its own.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags