![]() ![]() Just seven months after opening their Monument location, Pies & Grinders continues growing. ![]() “We make sure that our guests are always happy and leave with a smile,” Dreyfuss said. There’s also the outstanding customer service. We will never compromise the integrity of our food.” “I think a lot of other businesses, as they expand, move toward commissary kitchens, or use frozen dough and ingredients, or canned vegetables. The fact that operations remain consistent as they open new locations also lends to their success. “Every location makes its own dough and sauce, cuts their own cheese daily and cuts their own ingredients, so you get that freshness,” Dreyfuss said. The secret to their success? Consistency, fresh ingredients and top-notch customer service, Dreyfuss said. Pies & Grinders has seen continued success through the years, opening new shops as other pizzerias close their doors. As fate would have it, the Dreyfusses were able to repurchase and reopen Pies & Grinders in March 2011, in its original location. The shop changed hands a few times before the family found their way back to Colorado in 2010. As landlords changed, the cabins were knocked down and a strip mall built, allowing Pies & Grinders to expand into a bigger space.īut five years after first opening, Dreyfuss had to sell the business and move east to take care of his mother, who’d fallen ill. That facility was a modest 600-square-foot cabin it had no dining area, a tiny kitchen and a 50-square-foot waiting area where customers gathered in eager anticipation to retrieve their orders. The Dreyfusses opened their first shop on Black Forest Road in 2001, before the strip mall where it’s located existed. If you build it, they will come, as the saying goes. “I’ve been in the restaurant business all my life and I wanted to own my own business, specifically a pizza shop, because I’m from New York and, in my humble opinion, Colorado lacks in the way of authentic New York pizza,” Dreyfuss said. That let me overhear the staff in the kitchen during my entire meal.The restaurant boasts authentic New York pizza and grinders, salads, wings and a plethora of fried appetizers and desserts. So, again, seems like no one is on top of cleanliness and food safety. The cheesesteak had a burnt taste to it, like they don't scrape or clean their flattop. My Caesar salad had lettuce with brown and black parts on it. The condiments on the table (salt, pepper, parm, red pepper) were sticky as well. So, got it, cleaning is not on the staff's radar. Most of the tables were very dirty, and it was hours after dinnertime. dined in, and it was later in the evening. I went in by myself to try it out, and my first visit is my last. Especially since it is on the way home from my son's new school and we were planning to stop in frequently.
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