What does it take to run a pizzeria in one of the most competitive food cities in the world—and keep it thriving for more than two decades? In this episode, East Village Pizza co-owner Frank Kabatas discusses the realities of operating a popular shop in New York City, from middle-of-the-night equipment breakdowns to the unspoken rule that your doors must (almost) always be open (3:23). Frank shares the story behind his viral menu creations (including a gold-flaked pie), how he built a social media following of 1.7 million and the moment a “One Bite” review changed his business forever. Along the way, he offers hard-earned advice for pizzeria operators, including why he believes owners should run their own social media and why continuous improvement—not claiming to be “the best”—is the secret to longevity.
Story about Kabatas’s background: https://www.pmq.com/how-a-turkish-immigrant-turned-a-neighborhood-shop-into-an-nyc-powerhouse/
Pizza Power Forum: www.pizzapowerforum.com
