08/26/2026
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There have been some concerns lately about wait times and other various problems when we're extremely busy. We get it. When you're hungry, who wants to wait? It's frustrating, and it drives business away. We don't want that, nor do we like it. We want all of our customers to be happy, whether you're repeat customers or new customers. You all are our top priority, as satisfied customers keep business thriving.
Here's our problem—a very big one. Our kitchen is a little under 300 square feet. Most of your home kitchens are bigger than that. For the volume of food we're producing, that is extremely small, with little to no extra storage. We're going to our food service provider every other day; on top of that, we're getting deliveries from trucks twice a week. We are also working with one oven and two deep fryers. We have absolutely zero room for any other equipment.
I also considered moving to a conveyor oven that would be able to pump out pizza every 7 minutes. After heavily researching and much thought, I decided against it because it would only sacrifice the quality of our pizza. And I'm not doing that. As a business owner, this is a logistical nightmare. It's a good problem to have, and hopefully, we will be able to expand our kitchen in the very near future when the weather breaks.
As for other problems, if your food is cold or something with your order gets messed up, please do not feel like you are a burden or don't want to be 'that person.' Reach out to me, and I will not hesitate to fix your order. We are human , we will and are going to make mistakes.
In conclusion, the reason for the post was to make all of you aware of what's going on around here. My amazing team and I are doing our best with what we are working with. Any questions, concerns, constructive criticism or feedback is always welcomed at our door as it only helps us provide better services to you.
As always, thank you all for your wonderful and continued support of our little Pizzeria! ❤️ -Josh Harter
