Matthew Ptasienski owns and operates Windy Town Pizzeria in Louisville, Kentucky. Situated in an sick a part of the River Town, about midway between the College of Louisville and historical Churchill Downs, Windy Town, as its title implies, gives its shoppers a style of Chicago.
PT: You’re just about a one-man-show right here, proper?
MP: Just about. I’m the one one operating. I best have one worker. I’ve a supply motive force who works evenings. He’s extraordinarily competent, and he can do just about the whole thing within the store excluding cook dinner. And he does. And I will do anything else within the store, so between the 2 folks he handles the entire deliveries and I maintain the entire cooking. The entirety else in between, whoever can do it … does it.
PT: You appear to have numerous common shoppers who both reside or paintings for your community. Have you ever gotten to grasp maximum of your shoppers smartly?
MP: I won’t know what everyone’s title is, however I do know most probably 75 p.c of the faces.
PT: Why now not rent servers? Do you now not have the amount essential for that?
MP: It’s strictly a trade perspective. On this financial system, it’s extraordinarily tough for me to expect my trade day-today. Each and every time I stroll via this door, I do not know whether or not I’m going to be slammed or lifeless. And there’s no rhyme or explanation why for it. There are only a few other people on this community who’re prepared to return in and paintings on a Friday, Saturday night time and feature someday the place they make $6 in pointers and the next day to come they make 50 dollars in pointers. There are few individuals who may just post with that unpredictability. If I rent them and within the first two days they’re right here they make 8 dollars in pointers in 5 hours, they ain’t gonna stick round. It’s impractical.
PT: How do you pass about cultivating common shoppers?
MP: My philosophy is if I will get them in there the primary time, I will get them again. We’ve were given an actual distinctive product. I believe it’s a fine quality product.
PT: Whilst you first opened, did you in finding that folks in Louisville have been accustomed to Chicago-style pizza?
MP: No. It took a very long time. I opened within the first week of November (11 years in the past), and I didn’t get started doing filled pizza till most probably February (of the next yr). It was once an absolutely overseas thought to this community. This community doesn’t be offering numerous selection so far as eating, so it was once utterly new. Some other people took to it actually briefly, and a few other people have been get rid of and didn’t love it in any respect.
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