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Key Idea: Consistent Operation

KEY IDEA – When Brooklyn pizzaiolo Salvatore Cicciarella moved to Texas in 1971, locals said baking New York pizza in Houston was impossible “because the water is no good.” But to Salvatore, the biggest difference wasn’t flavor but its temperature out of the tap. Unlike ice cold NY tap water, Houston’s was tepid. To prove his point, Sal started making his Brooklyn dough with iced Houston water, and it came out perfect! From then on, a coiled water line running through his refrigerator carried perfectly pre-chilled dough water to a tap next to his mixer!

Salvatore Cicciarella, Owner
Giannina’s Pizza and Catering
Cypress, TX

KEY IDEA: PRECISION PREP

KEY IDEA – To keep his food prep exceptionally consistent day after day, Joe Leroux placed electronic scales at each station along his make line. Short-handled peels then carry sauced dough skins from scale to scale.

Adding cheese and toppings by predetermined weights ensures that Joe’s patrons always experience the exact same flavors and generous portions. Closely tracking high-value meats and cheeses also reduces costly waste/shrink. Emphasizing precision also helps Joe’s team internalize his “consistency mindset” throughout the rest of his operation!

Joe Leroux, Owner
Amadeo’s Pizza
Mississauga, ON