We recently connected with Franco Stanzione and have shared our conversation below.

Hi Franco, thanks for joining us today. Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.

The risk that I took was starting a restaurant at 23 years old. I had recently finished college in New York moved back to Miami and was looking for job. I did not have much success in my job hunt and was really searching for what to do with my life. I decided that I would take a risk, I knew how to make pizza and I studied finance in college and believed I had what it took. I made the decision to lease a space in an up and coming neighborhood and try my hand in the restaurant business. I believe that being so young and naive was actually one of the most helpful qualities I had, these qualities led me to never question myself or my project. I never had any thoughts of failure or any feelings of insecurity towards my project thoughts of failure were never entertained and seemed so far away for me at that point in my life. I had so much security in my decisions with the business from construction to operation. This by far was my best professional risk in life. Looking back at it 9 years in I can guarantee that it was not bravery as much as youth, however the result stays the same I currently own 1 restaurant 2 concepts in food halls and have two more restaurants I was able to create a career for myself. Therefore I am truly grateful for the risk I took.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I am Franco Stanzione owner of Stanzione 87, Ash Pizza Citadel, Ash Pizza Doral, and soon ThoroughBread Pizza. I am 32 years old from Miami, Fl and specialize in Neapolitan Pizza. I started Stanzione 87 with the idea to make the most authentic and special Neapolitan Pizza in Miami. I have a concept that is ubiquitous, I built a space that truly can be anywhere in the world. Stanzione 87 specializes in Neapolitan Pizza and Natural Wine. I also own Ash Pizza which is more youthful and fun brand. This pizzeria specializes in new-Neapolitan Pizza, and is named after my wife. Ash Pizza set out to marry Neapolitan to American pizza we create pizzas with incredible dough and homemade mozzarella while adding classic Italian-American ingredients like green peppers, pepperoni, and sausage. We make fried mozzarella ovolines (think mozzarella sticks, but way better). Lastly, we have ThoroughBread Pizza. This pizzeria goal is to define modern quick service American Pizza. We are sticking to only domestic ingredients and would like to highlight the artisans in the USA. The goal is to provide a great workplace that creates more opportunities for employees and create growth opportunities. My focus have shifted from for profit to a more generative business aspect. My goal is to create an environment where employees can grow and help grow our companies. I believe that is the only sustainable future for the restaurant business. I am most proud of the amount of people my first business has impacted. I am truly taken back that a business plan and a lot effort has been able to create a place where so many families have been impacted. I believe that business is an art form if correctly assembled it in positively impact the lives of so many.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

One lesson or better said quality I had to unlearn is comparison. In the past I would spend my time comparing myself with others. I spent countless days not understanding why I did not receive a 30 under 30 or James Beard rising star or insert random award. I spent so much time focusing on these accolades and looking at peers with a negative outlook dissecting what they did and why I in my opinion was better. I went to Panama to consult to open pizzerias in another country to prove I was better. I wasted so much time, energy, and effort trying to get a plaque that would have no real impact in my life. I struggled with this mentality for a long time. Having a positive competitive nature having an unhealthy one is not. I can be obsessive and I did truly obsess over this for far too long. I have since thankfully learned to focus on myself and my business. I learned that I was never getting any better at my craft if I spending time thinking about someone else. I learned that I couldn’t win a race focusing on the other runners and that in all honesty this is not and never was a race.

Can you share a story from your journey that illustrates your resilience?

The story that best exemplifies resilience for me takes us back to opening. The month we opened our restaurant in a busy area and great neighborhood in Miami a mall broke ground. This mall happened to be next door to us. I did not understand or realize what the real impact of this would. The impact was astronomical, we had our street closed for over two years all of the street parking taken and either a cement truck or police car was in front of our business 24 hours a day. The restaurant business is hard add in an area with no parking, no marketing budget, and now zero foot traffic you create a recipe for disaster. I waited and waited I believed the 1 billion dollar project next to us had to help us financially in some way for impacting our business or our landlords would help or the city would help. I waited with empty pockets and felt like I was being wronged. I could not believe that the City would not do anything I still do not understand how they can legally close a sidewalk to a business without prior notice or any kind of financial assistance. However we rallied one thing stayed constant I did not miss a day of work. I extended my hours I showed up everyday I opened and closed my business myself. I stayed positive I did not let the reality of the fall business affect I created spreadsheets, plans, goals, and kept pushing towards them. I did everything I could to make it work and we as team did. Myself and the hundreds along the way who helped were able to survive to and make it past the opening of the mall.

Contact Info:

• Website: stanzione87.com
• Instagram: Stanzione 87