JB Alberto's

At JB Alberto’s in Chicago, IL, 2nd-generation owner Tony Troiano operates one of the nation’s highest volume takeout and delivery pizzerias, satisfying generations of locals with thin tavern-style pies and popular Italian entrees. Insisting on the best ingredients and keeping his restaurant welcoming and attractive, Tony is also tightly operations driven. For example, he scans his P&L financials weekly in search of unexpected upticks in ingredient usage or overscheduling.

A Hidden Secret

From the beginning,  a hidden secret to the restaurant’s delivery success is the huge population living within the restaurant’s 3 mile delivery radius. (Before Tony’s dad bought the restaurant back in 1978, 15-year-old Tony used Federal Census books at the library to confirm the neighborhood was among the densest in Chicago.) Keeping the delivery radius short helps Tony’s drivers make more shorter trips (and significantly more tips) per hour. As a result, Tony easily maintains a full stable of 18 loyal delivery drivers who now make a steadier, higher income working for him than they did driving for third party delivery companies.

Hundreds of Giants

To stand out from the competition, one of Tony’s signature items has long been his 24” pie, dubbed “The Giant – Absolutely Chicago’s Largest Delivered Pizza!” The pies are so wide that they require 5 white plastic “lid supports” to prevent “cheese lid” during transport. Reflecting his store’s incredibly high volume, he easily sells hundreds of Giants weekly. Above all, Tony’s team knows that their shared success depends on pleasing every customer every single time.

A Friendly Reminder

As the entryway sign reminds employees and customers, “The world’s greatest pizza customers walk through these doors. We are nothing without you! Thank You!”