the good corner
in March 2020 we were invited to a Corktown Business Association meeting in the back room of Nemo’s Bar. the annual St. Patrick’s Day Parade was two days away, a huge event and tremendous money maker for all the Corktown bars & restaurants …and it was going to be our first one. the context for the meeting was whether or not the event should be cancelled given the looming threat of an unprecedented virus we had all been hearing about. there was a lot of debate considering a lot of these businesses had already bought and prepped their inventory for the event, versus the alternative stance that encouraging people to come down would be irresponsible. at one point the president of the business association said “we’re not sure how this is going to play out, but a lot of businesses in this room will not survive this.” my stomach dropped, i whispered to Nate “he’s talking about us.” after all, at this point we had been open for less than two months, had just completed (and funded) a massive buildout, and hardly had the name recognition to rely on. the parade went on, a compromise was made only on the amount it would actually be promoted. that day, my brother manned the Rent-a-Center sound system i secured last minute, desperately trying to take everyone’s mind off the overwhelming uncertainty. occasionally taking breaks to give me a pep talk during unending crying jags in the back hallway.
how does a pizzeria run out of pizza?
how does a pizzeria run out of pizza? this is something we used to hear all the time in person, and in reviews, but something that over time has come to be somewhat accepted by our customers. i remember after a particularly difficult day a man griped, “welp! seems like someone didn't feel like working today!” i felt so defeated. the entire team had just gotten our asses kicked for 8 hours and this stranger was telling us we hadn’t done enough. i can understand the confusion though. we have been conditioned to believe every resource is unlimited…even pizza. and if i’m being honest, we could probably work out a system where we are filling pans non-stop and serving more and more people. the outcome would be more money, but would also mean burnout for us and our staff, time away from our kids and our family, and a decrease in product quality. when money is a business’ sole purpose for operating, inevitably they will cut corners.
m&t loves detroit pizza
pizza has always been a huge part of our lives. Friday night’s at my Aunt Rosamond’s house was always pizza night and that always involved a square pizza from Mr. J’s in Berkley, Michigan. shockingly, Mr. J’s was a liquor store that just happened to serve pizza, but in my mind it was the most delicious pizza I have ever had. the power of the pizza from one’s childhood has been something I’ve had to not only acknowledge, but contend with as pizzeria owner.