We’re excited to introduce you to the always interesting and insightful Robert Pellegrino. We hope you’ll enjoy our conversation with Robert below.
Robert, looking forward to hearing all of your stories today. Let’s start with a story that highlights an important way in which your brand diverges from the industry standard.
Although there is no true standard in the mobile pizza business, my business model is different than the typical pizza truck. I mounted my personal (500lb) wood fired oven from Italy to a 3 wheeled Italian scooter. This is not something you see everyday, let alone here in the USA. It not only adds a unique aesthetic to any occasion, but it enables me to fit an otherwise immobile oven into tight spaces and allows me to show my craft and engage with guests at a party. They can see the pizza being made in front of them, smell the wood burning, and be completely amazed at the whole process.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
I was always drawn towards food. As a kid, growing up in a Sicilian home, there was always something fresh being made. I enjoyed experimenting with different things I found in the fridge, sauces, fish, meats, etc. What I think I enjoyed most about food is that it brought everyone together. As I got older, I was always inviting friends over for a barbecue or some sort of pasta cookout. Eventually, after a few years in construction management, I worked alongside my father in law and brother in laws who have been in the pizza business since the 70s. Long story short – I bought a pizzeria, sold it, bought a wood burning oven for my backyard and eventually mounted that oven to an Italian Piaggio truck to do private parties (as a hobby/side business). Again, the passion was not only for making pizza, but for bringing people together and being hospitable. fast forward 2 years and as I continue to grow the private party business, I purchased a custom built pizza trailer where I can now sell pizza at any time or place.
Can you share a story from your journey that illustrates your resilience?
About 8 years ago, I had a vision of opening a small, casual brick oven pizzeria. I eventually bought an existing slice shop and planned to convert it to a brick oven place. before I could even do so, I was completely fed up and sold it. Mentally and emotionally drained, stressed and depressed, I decided to go back into construction management and put the pizza business behind me and (I thought) I’d never look back.
Not long after going back into construction management, we moved to Long Island, where we finally had a backyard and where I purchased my own housewarming gift, an Italian, wood burning, brick oven. The fire was relit, literally and figuratively. My passion for making pizza was rekindled without the distractions such as payroll, staff, rent, bills, management. Here, I realized, It wasn’t the pizza that I hated, but the operational aspects of owning a pizzeria. In fact it was the opposite, I loved everything about pizza. I was able to turn what I enjoyed about pizza and transition into a mobile business.
What do you think helped you build your reputation within your market?
Customer service. At first, people may hire me for the look of the little truck and because it’s a ‘cool’ thing to have someone make pizza at your party. Customer service is what truly takes you to the next level. This is where you stand out. Attention to the clients needs, responsiveness and overall kindness is what makes them repeat customers and refer you to others.
Contact Info:
- Website: https://www.pizzapasseggio.com
- Instagram: @pizzapasseggio
- Facebook: Robert Pellegrino
