Since
its profile in Rapid Growth Media almost a year ago, The Standard Pizza Company has served over 3000 pizza pies from its specialty wood-fired oven.
"When we bought the oven last year, we had a goal of five events. That turned in 15 events, then 20, and we never slowed down," says co-owner Matt Parrott.
The specialty oven, which cooks a pizza in less than two minutes, is all ready on track to easily eclipse its 2011 sales. "In January of 2012, the phone started ringing. We now will be at the
Fulton Street Farmers Market for lunch on Tuesday and Wednesday. Beginning in June, we will be at Jazz at the Zoo on Mondays. We have very few open weekends left through October," Parrott says.
To support the growth, Parrott has just hired his first full-time employee and expects to add 5-6 part-time positions this summer.
Parrott also indicates that Standard Pizza is in the early stages of exploring many other options for growth including the possibility of working with
Intermodal, adding another oven, finding a permanent space for prep work and adding new products such as artisan breads.
To follow the Standard Pizza story, you can join their Facebook page
here.
Source: Matt Parrott, Standard Pizza Company.
Writer: John Rumery, Innovation and Jobs News Editor.
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