Ya know what tastes great on pizza? Bologna… really, honestly bologna is great on pizza. I don’t intend to sell bologna pizza, but someone needs to know.

Pink Lids: My lovely wife has been chosen by cafemom to lead a team to collect pink Yoplait yogurt lids. This is important stuff. Yoplait donates .10 for each lid collected. There will be a pink box in the store and we encourage everyone to drop their lids off. Also any Moms that join the Cafemom group… Cafemom will donate $1 to the Susan G Komen fund… here’s the link

So, I’m eating a patty melt the other day and a light bulb goes on over my head…. Patty Melt Pizza??  Hmm I mean if anyone can translate a sandwich to pizza it’s me… And I love Patty Melts. So… I got to work right away. Still have a couple wrinkles to work out, but this is gonna be a great pizza.

Menu: After some long hard thought…. I’ve decided to revamp the menu just a little bit. I mean it’s time to evolve… Hopefully in the next 2 weeks we can get it rolled out…. it needs to be coordinated carefully with paper menus and the website and the wall menu and training with the wait staff, but it will be well worth it. The major changes… it will be more user friendly… pick your style… pick your crust… pick your sauce… pick your toppings… tadaa.. Pizza! Topping prices are coming down and prices will reflect cheese only prices.

Other changes: There will be a few more gourmet pizzas… Taco Pizza (Yes dammit, I will do a Taco pizza). Also a Buffalo Chicken Pizza…. and the Patty Melt.. And the Grinder Pizza.

Grinders: I’m not givin up that easy… So last time I introduced the  Mobster Grinder… It was for a week and I didn’t sell any… Not one…. so I got all hurt and threw away the meat. But the fact is: It says a bunch about my pizza.  People didn’t TRY them… It wasn’t that they didn’t like them. So sometime next week we will re-introduce them. They are the shiznit.

Sausage: I sell a few pounds a week… not too much, but I’m not disappointed at this point. I asked my meat guy to put 10 pounds in natural casing this week.. I’m excited to try that out…. I will smoke a few and grill some… and try a couple other things I have in mind. I might sell a few.   We’ll see.

The worst part of managing people is… People. I mean everyone has a story (or an excuse)… Group dynamics change… some people work  better than others… temperaments…. people leaving… new ones…. GEEZ. I can’t wait till I get the point where I can pay people so well that they can’t afford to leave…. I mean I’ve been very very fortunate.. so far, but not many people say to them selves “Gee, one day I’m gonna work at a pizza place” … And lets face it.. Pizza for most people that work in it is really just a means to an end. OK, so were having growing pains or something and the place is in a semi-constant state of flux…. but we adapt and change as we need. I have not done more introductions lately on purpose… I’m kind of waiting till we settle down with the new fall staff. But, we have a few new people and some have left.. (or soon will). But ultimately, I think people feel connected when they know who’s making their food, so I will keep everyone informed of the changes.

That’s it for now

We make great pizza… We love doing it … We have the best service.

Until next time…. Greg and the Black Market Mobters