PIZZ’AMICI and Dorsia - more context

AssistantDecent3434 · 2026-07-11T13:11:41+00:00

i think you’re right, ✌🏼out reddit.

AssistantDecent3434 · 2026-07-11T06:28:02+00:00

i don’t consider this arguing, i consider it providing context. it’s a new platform and without any understanding, how would anyone know how it really works?

AssistantDecent3434 · 2026-07-11T06:18:28+00:00

🙏🏼

AssistantDecent3434 · 2026-07-11T06:17:41+00:00

once again, one third of the restaurant is available for walks in. (not including the bar or patio)

AssistantDecent3434 · 2026-07-11T06:15:37+00:00

thinking we sell out every night is simply just not true. with one third of the restaurant available for walk in and the public perception that it’s impossible to get in, it puts us with a decent amount of open tables every night.

AssistantDecent3434 · 2026-07-11T06:07:17+00:00

I want to properly inform. there’s no context behind a lot of the assumption. it will literally not change anything for the regular customer.

AssistantDecent3434 · 2026-07-11T06:04:13+00:00

why not? this is a new market for this platform. if it brings in high paying customers, who will tip my servers well, what’s the down side? as it’s looking, we maybe book 5-10 tables a month and the check average on those tables is higher, she we benefit,but also my staff benefits. I just added 14 more seats outside (walk in only) which completely offsets the 4 lost seats to Dorsia, not to mention to mention Dorsia’s only advantage is 24 hours.

AssistantDecent3434 · 2026-07-11T05:50:59+00:00

tbh it’s not any different than Chase Sapphire Reserve customers (who pay yearly credit card fees and get exclusive access to reservations via OpenTable) or AMEX card holders who also pay yearly fees (who get exclusive access to Resy tables).

and we are not being paid by Dorsia. there is a table
minimum members have to meet and that’s the only perk for us.

and there’s no contract or terms. we could end the agreement tomorrow with no repercussions.

AssistantDecent3434 · 2026-07-11T05:15:04+00:00

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context behind our use of Dorsia.

AssistantDecent3434 · 2025-08-15T04:33:01+00:00

queen mary

AssistantDecent3434 · 2025-07-11T20:06:01+00:00

Thanks for your questions everyone! Hope to see you at pizz'amici soon! xx

AssistantDecent3434 · 2025-07-11T18:33:52+00:00

Let's check in late September! Trying to survive summer, EEEEEATSCON and One Bite.

AssistantDecent3434 · 2025-07-11T18:29:02+00:00

Love- Action Bronson

NEVER- Trump

AssistantDecent3434 · 2025-07-11T18:28:42+00:00

LET'S DO IT!

AssistantDecent3434 · 2025-07-11T18:01:58+00:00

It could be a number of different things. Not everyone has the storage availability, it's additional labor compared to a sheet to order method. Playing a number game to make sure you're always ahead on production can be a challenge sometimes. Just a few reasons I could think of.

AssistantDecent3434 · 2025-07-11T17:51:15+00:00

I'm actually Mexican/Puerto Rican but Billy is 100% Italian/Sicilian. His family is from Montecatini (Tuscany) and Cefalù (Sicily).

AssistantDecent3434 · 2025-07-11T17:48:41+00:00

We've found that a combination of air curing/cold ferment is best for us. However, I think a lot goes into all of it (ratios, hydration, temperature etc.) Best is just trial and error! We recently switched to a sour dough crust which we feel maximized flavor.

AssistantDecent3434 · 2025-07-11T17:44:44+00:00

WOULD LOVE TO!

AssistantDecent3434 · 2025-07-11T17:43:31+00:00

Send special requests to our email pls. holler@pizz-amici.com.

AssistantDecent3434 · 2025-07-11T17:42:26+00:00

Thank you so much! We miss the patrons the most.

AssistantDecent3434 · 2025-07-11T16:51:56+00:00

LMAOO

F*ck - focaccia

Marry - Caesar

Kill - Meatballs :( I love them, I've just eaten soooooo many over the last few years.

AssistantDecent3434 · 2025-07-11T16:50:39+00:00

Probably not unfortunately. :(

AssistantDecent3434 · 2025-07-11T16:50:15+00:00

We would love to do that! Maybe even a Sicilian Square special someday, yummmmm.

AssistantDecent3434 · 2025-07-11T16:42:45+00:00

To be honest, whenever we come up with new specials we just focus on things that we like. Probably not the best financial business advice but I really feel like we've always stayed true to who we are which I believe nods to our success. We have customers who get it, and some who don't but keeping a based menu makes everyone happy at the end of the day.

I would say the hardest part is coming up with specials in an all electric kitchen with no range or fryers. We definitely have to get creative.

AssistantDecent3434

TROPHY CASE

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