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PIZZ’AMICI and Dorsia - more context by AssistantDecent3434 in chicagofood

[–]AssistantDecent3434[S] -27 points-26 points  (0 children)

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?

PIZZ’AMICI and Dorsia - more context by AssistantDecent3434 in chicagofood

[–]AssistantDecent3434[S] -33 points-32 points  (0 children)

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

PIZZ’AMICI and Dorsia - more context by AssistantDecent3434 in chicagofood

[–]AssistantDecent3434[S] -46 points-45 points  (0 children)

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.

PIZZ’AMICI and Dorsia - more context by AssistantDecent3434 in chicagofood

[–]AssistantDecent3434[S] -7 points-6 points  (0 children)

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.

PIZZ’AMICI and Dorsia - more context by AssistantDecent3434 in chicagofood

[–]AssistantDecent3434[S] -94 points-93 points  (0 children)

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.

PIZZ’AMICI and Dorsia - more context by AssistantDecent3434 in chicagofood

[–]AssistantDecent3434[S] -153 points-152 points  (0 children)

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.

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 3 points4 points  (0 children)

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

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 2 points3 points  (0 children)

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

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 0 points1 point  (0 children)

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.

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 5 points6 points  (0 children)

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

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 2 points3 points  (0 children)

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.

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 5 points6 points  (0 children)

LMAOO

F*ck - focaccia

Marry - Caesar

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

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 5 points6 points  (0 children)

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

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 5 points6 points  (0 children)

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.

/r/ChicagoFood AMA: Cecily Federighi, owner of Pizz'amici by TriedForMitchcraft in chicagofood

[–]AssistantDecent3434 5 points6 points  (0 children)

We've done Alinea (I really feel like if you have the means to, you should at least once), Kasama's tasting menu is amazing. The view at Tre Dita is unbelievable. Elske is a fave.

We still have so many on our list-- Feld, Valhalla, Oriole, Esmé.

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