We would record goofy videos of ourselves moving ovens in, and they showed the progress we were making and created a buzz. Moving stuff in to the restaurant while we were under construction. We also used YouTube to show videos of ourselves Our fans (more than 27,000) post real, honest opinions, and word-of-mouth is the best advertising. A year before we opened, we set up accounts and started getting the word out. Personality to say how good your food is when they haven’t even tried it. We wanted to use some of the social media networks such as Facebook, Twitter and YouTube because they’re free, so you’re not paying some radio What strategies do you use in your marketing approach? This sets us apart in the progressive food scene and helps us stay ahead of the race. We also have gluten-free crusts and vegan cheese made with rice milk. Also, not everyone likes meat all the time. Our guests relate to it, so there’s an instant connection. Our personality shows through our food, and we like taking classic flavors that would show up in regular meals, that most people recognize, and putting them on a pizza. College kids, families, older folks, customers of all races and ages seem to fill the place up. You’ll see a wide range of diversity on any given night. Since everyone eats pizza, that’s our market. What demographic or target market were you trying to reach?Įveryone. While doing our own research and testing out ideas, we figured it out. We worked on it for about a year. Since we all had experience in opening restaurants for other people and Tony owned a few places of his own, we knew some things already. How long did the three of you work on your business plan? Gusto’s pizza chefs prepare every menu item from scratch daily using local ingredients.Ĭhef McConville provides some interesting insights on Gusto Pizza’s success and its approach to marketing and day-to-day operations. In addition to the classically themed Spartacus, which boasts Italian sausage, pepperoni, cremini mushrooms, banana peppers, mozzarella and red sauce, Gusto’s menu teems with mouthwatering specialty options, such as the #24, prepared with jalapeño creamed corn and beef brisket, and the Thai Kwon Dough, which features Thai peanut sauce, cilantro, chicken, bean sprouts and carrots. Gusto’s sandwiches, salads and pastas have their own unique flair, but the pizzas are the real standouts on the menu. The result was Gusto Pizza Co., an innovator in Des Moines pizza cuisine that helps keep local farmers in business. The trio labored together off and on and, with their combined years of experience, decided it was time to break away and do their own thing. Located on the edge of downtown Des Moines, Iowa, Gusto Pizza Company () opened in January 2011 when friends Tony Lemmo, Josh Holderness and Joe McConville banded together to realize a common goal: make delicious pies using local ingredients.Īll three owners have a background in pizza: Lemmo previously owned a small 20-seat pizzeria and still maintains a separate upscale Italian restaurant, while Holderness and McConville had worked for other pizzerias, helping to open several operations.
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