Buy a 4-pack and get 20% off!
WeChat ID: mikespizzakitchen
Open Tuesday - Sunday
Just look for the Big, Blue "M"
It'll get there...eventually.
|8:10||5km||Fraser, Hexin Paidu, Greenwich|
|8:20||4km||XNMD, Huaxi, Wuhou Mingyuan, Luofu Shijia, Fengshang Guoji|
|8:30||3km||Guojiaqiao, SOHO, Nancheng Duhui, Times Crystal, American Garden|
|8:40||2km||US Consulate, Yulin, St. Nature, Victoria|
|8:59||.5km||ZZY, Singapore, Europe City|
I want pizza so bad right now. The good kind of pizza though not the bad kind. The good kind is so much better than the bad.
Aaron Paul on Twitter
|Each Add’l Topping||5||6||5||10|
|Br’er Rabbit||65||80||140||Extra Cheese, Spicy Beef, Onions, Mushrooms, Jalapenos.|
|Papa Bear||65||80||140||Pepperoni, Ground Beef, Mushrooms, Onions, Green Peppers, Black Olives.|
|Mama Bear||65||80||140||Mushrooms, Green Peppers, Broccoli, Onions, Tomatoes, Black Olives.|
|Goldilocks||60||70||125||Ham, Pineapple, Bacon.|
|Red Riding Hood||62||75||135||Sausage, Pepperoni, Red Pepper and Sun-Dried Tomatoes.|
|The Big Bad Wolf||65||80||140||Pepperoni, Ground Beef, Sausage, Ham and Bacon.|
|The King||60||70||125||Barbecue Sauce, Chicken, Red Onions and Bacon.|
|Humpty Dumpty||65||80||140||Scrambled Eggs, Onion, Bacon, Green Pepper, Aged Cheddar.|
|Snow White||70||88||150||White Sauce, Mozza Cheese, Goat Cheese, Bleu Cheese and Grated Parmesan.|
|Mad Buffalo||70||88||150||Cream Cheese, Ranch, Frank’s Red Hot, Chicken, Bleu Cheese|
|The Frog Prince||65||80||140||Sautéed Spinach, Mushrooms, Bleu Cheese and Garlic.|
|The Little Mermaid||98||128||228||Pesto, Spinach, Salmon, Artichoke, Pine Nuts, Lemon, Mozzarella, Parmesan|
|Pinnochio||70||88||150||Sliced Mozzarella, Salami, Pistachios, Eggplant, Artichokes and Parmesan|
|Rumpelstiltskin||70||88||150||Sliced Mozzarella, Zucchini, Meatballs, and Parmesan|
|The Donny||30||50||Grilled Chicken, Onions, Mushrooms, Red Peppers, Broccoli.|
|The Wes||30||50||Sausage, Onions, Mushrooms, Green Peppers, Mozza Cheese.|
|The Big Earl||35||60||Chicken, Bacon, Ground Beef, Sausage, Mozza Cheese.|
|The Aiqing||30||50||Onions, Mushrooms, Broccoli, Green Peppers, Red Peppers, Black Olives, Goat Cheese.|
|The Jovian||30||50||Barbecue Chicken, Red Onions, Bacon Mozza Cheese.|
|The Ryan||30||50||Chicken, Bacon, Jalapenos, Pineapple with Ranch Dressing and Aged Irish Cheddar.|
|The Callum||30||50||A pile of our smoked roasted ham smothered in a melt of mozzarella and aged cheddar, with a side of marinara sauce. You can also choose Pepperoni for the same price or Salami for an extra 10 yuan.|
|The Wet Willie||30||50||A sloppy sandwich filled delicious marinara and your choice of chicken, beef, sausage, meatballs and parm or eggplant and parm.|
|The Mickey||35||60||Chicken, Bleu Cheese, Mozza Cheese and our super popular Mad Buffalo sauce made with Frank’s Red-Hot.|
|Breadsticks||20||Our delicious breadsticks, seasoned with olive oil and herbs with pizza sauce for dipping.|
|Garlic Knots||25||Knots of our tasty bread covered in an herb and garlic butter.|
|Buffalo Wings||35||Chicken wings with Buffalo Style Hot-Sauce.|
|BBQ Wings||35||Chicken wings with BBQ Sauce.|
|Garden Salad||22||Blend of seasonal veggies.|
|Ceasar Salad||30||Romaine Lettuce, Ceasar Dressing, Bacon, Tomatoes, Black Olives and Parmesan Cheese.|
|Spinach Salad||25||Fresh Spinach, Goat Cheese, and Sun-Dried Tomatoes tossed in a Balsamic Vinaigrette.|
|Spaghetti||50||Your choice of Ground Beef, Sausage, Chicken or Veggies.|
|Chocolate Chip Cookie||30||A 9 inch cookie that we bake fresh when you order it.|
|Monkey Knots||30||Delicious Cinnamon Knots with Cream Cheese Frosting.|
|Baby Bear||50||Dessert Pizza with your choice of Banana, Apple, or Peach.|
|Cheesecake||35||Made by the Cheesecake King of Chengdu himself, our friend Gerard. Currently available in Regular, Lemon, Apple Walnut and Blueberry flavours.|
|Boston Cream||15||Traditional Cream-Filled Donut with Chocolate Ganache|
|Lemon Meringue||15||Delicious Lemon-Filled Donut with Meringue Topping|
|Raspberry Jelly||15||Old School Raspberry Jelly-Filled Powdered Donut|
|Strawberry Jam||15||Old School Strawberry Jelly-Filled Powdered Donut|
|Blueberry Delight||15||Old School Blueberry Jelly-Filled Powdered Donut|
|S'Mores||15||Bring The Campfire Home With Graham Cracker, Chocolate and Toasted Marshmallow|
|Chocolate Dipped Strawberry||15||Chocolate Icing Topped With Strawberries|
|Ginger Orange||10||Ginger-Candied Orange Peel on a Citrus Glaze|
|Classic Glazed||10||Classic Glazed Donut, Great With Coffee|
|Chocolate Iced||10||Classic Donut With Chocolate Icing|
|Pink Iced With Sprinkles||10||Am I Allowed To Tell You This Is Homer Simpson's Favorite Donut?|
|Cinnamon Twist||10||Glazed Donut Twists With Cinnamon|
|Beer of the Month||20||It might last longer than a month, but we will always have a 20 yuan beer. Sometimes it's BeerLao, sometimes it's Corona, sometimes it's Budvar, sometimes it's Super Bock, sometimes it's a mystery.|
|Hoegaarden||30||The original wheat beer is the oldest and most famous of Hoegaarden’s range. When poured, it forms a soft, white creamy head and leaves a generous lacing on the glass. Its naturally cloudy, pale hue shimmers when viewed through the glass.|
|Brooklyn EIPA||40||Brooklyn East India Pale Ale is inspired by the original East India Pale Ales brewed in England in the early 1800’s for the troops in India. Everyday English ales were spoiling during shipment from London, around Africa’s Cape of Good Hope, to Calcutta. Using extra malt and hops, British brewer George Hodgson developed an ale with the bitterness and strength to endure the long sea voyage, giving rise to a great beer style. Our East India Pale Ale is a deep golden beer brewed from British malt and a blend of hops featuring the choice East Kent Golding variety. It is traditionally dry-hopped for a bright aroma of hops, lemongrass, pine and citrus fruit, and has a robust bitterness, a warming malt palate and a clean hoppy finish. We think Hodgson would be rather pleased.|
|Brooklyn Lager||40||In the late 1800’s when Brooklyn was one of the largest brewing centers in the country, lager beer in the “Vienna” style was one of the local favorites. Brooklyn Lager is a direct descendant of the Vienna style, displaying an amber-gold color and a firm malt center supported by refreshing bitterness and a floral hop aroma that give way to smooth caramel malts in the finish. The aromatic qualities of the beer are enhanced by dry hopping, the addition of fresh hops as the beer undergoes its long, cold maturation. The result is a wonderfully flavorful beer: smooth, refreshing and very versatile with food. This wedding of British-inspired dry hopping and Viennese-style lager brewing results in a true American original. Whether it was your first craft beer or about to be your hundredth, you’ll find Brooklyn Lager as robust and inviting as ever.|
|Duvel||40||Duvel is indeed a devilish beer, full of contrasts and surprising discoveries. Its golden-coloured appearance, delicate sparkle and refined, silky taste with complex aromas hides an 8,5% alcohol content. Lush aromas include citrus, apple, hops and yeast. Flavours of pale malt appear throughout, with strong yeast, hops and alcohol notes. The 8,5 ABV kicks in mid-palate, warming to the end. Thanks to the balance between its fine aroma sublte bitterness, Duvel occupies a unique position in the rich Belgian Beer tradition.|
|Sierra Nevada Pale Ale||45||Sierra Nevada Pale Ale began as a home brewer’s dream, grew into an icon, and inspired countless brewers to follow a passion of their own. Its unique piney and grapefruit aromas from the use of whole-cone American hops have fascinated beer drinkers for decades and made this beer a classic, yet it remains new, complex and surprising to thousands of beer drinkers every day. It is—as it always has been—all natural, bottle conditioned and refreshingly bold.|
|Sierra Nevada Torpedo Extra IPA||45||Sierra Nevada and hops go hand in hand. What began as a crazy idea scribbled in a pub eventually became our newest year-round hop bomb, Torpedo Extra IPA. The first beer to feature our “Hop Torpedo”—a revolutionary dry-hopping device that controls how much hop aroma is imparted into beer without adding additional bitterness. Torpedo Extra IPA is an aggressive yet balanced beer with massive hop aromas of citrus, pine, and tropical fruit.|
|Sierra Nevada Kellerweis||45||Inspired by traditional Bavarian techniques, Kellerweis is a true artisan experience. With Kellerweis, we brew in open fermentation tanks—a process rarely seen today—to let the ingredients truly shine. The result is a hazy wheat ale—untamed, raw and alive. With a full, fruity aroma and notes of spicy clove and banana bread, Kellerweis is a truly unique brew.|
|Sierra Nevada Porter||45||Porters were invented as a fortifying drink for the rough-and-tumble working class of London’s bustling markets. It was brewed for good folks with calluses on their hands, doing work that needed to be done. We salute those working-class heroes with our classic Porter, brewed in the hop-forward American style and featuring a depth of malt flavor and complexity with roasted notes of black coffee and cocoa.|
|Sierra Nevada Stout||45||Before Sierra Nevada was a reality, our founders brewed beer at home and dreamed of building a brewery one day. Back then, they brewed the beers they wanted to drink—bold and full of flavor. Stouts had always been a favorite, so when we needed a big and rich beer to test out the brewing system at our fledgling brewery, stout was the obvious choice. Thirty years later, not much has changed. We’re still brewing the beers we want to drink and our classic Stout is the same as it’s ever been—big, rich, bold, black as night and filled with the wild-eyed passion of which dreams are made.|
|SN Celebration||45||The start of Celebration season is a festive event. We can’t start brewing until the first fresh hops have arrived, but once they have the season is officially under way! First brewed in 1981, Celebration Ale is one of the earliest examples of an American-style IPA and one of the few hop-forward holiday beers. Famous for its intense citrus and pine aromas, Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops—honoring everything we have at Sierra Nevada.|
|Santa Alvara||100||Santa Alvara Sauvignon Blanc and Santa Alvara Cabernet Sauvignon.|
You better cut the pizza in four pieces, because I'm not hungry enough to eat six.
Well, okay...yes. I guess I am. You got me. Depending on the day you'll hear any number of responses to that question, including:
No, she's Mike.
Only on Tuesdays.
Not according to my mother. (There are no Archangels named, "Mike.")
Mike is ten feet tall, he can toss pizzas with both hands and feet simultaneously, and if he were here, he'd bake all these pies instantly with fireballs from his eyes, and bolts of lightning from his arse.
Although even that is subject to interpretation.
Some refer to our forty square meters of heaven as a hole in the wall, others call it a great-smelling broom closet. Either way, we have 4 tables and can seat about 18 people.
There is a map with our delivery range here.
Sort of. If you live farther than 4km from our location, but still within our delivery range, then there is a delivery fee of 10 yuan. We waive this fee if your order is over 100 yuan.
The reason for this is because after we had been doing this for a few years, my wife sat me down and showed me some math. We were definitely losing money when we delivered a single sandwich to Jiuyanqiao. With the delivery fee we somewhat alleviate the manpower hit we take with a far delivery, and we incentivize a bit larger of an order.
Our delivery range is based on how far we can get a pizza to a customer in a reasonable amount of time and still have it arrive warm. We also need our delivery person to be able to come back and deliver another pizza. If we send him somewhere that is 45 minutes away then it's a 90 minute roundtrip (not including time at the customer's door) before we can use that delivery person again and that makes all the other deliveries later.
That being said, we have, over time, expanded our delivery range to include places like Fraser Suites and Waterfront/Waitan when we learned that there were enough potential customers in those areas, so keep checking for updates.
And of course, you can always hop in a cab and come visit us to pick up a pie.
But you can reserve your pizza. If you call ahead for a table, you need to order your pizza at the time of the call. We can then plan for the number of pizzas you are ordering and work your table into the rotation. If you don't order your pizzas ahead of time, we can't give accurate time estimates to our delivery, take-out, and other dine-in customers. I should also mention that for dine-in orders, we will not start your pie until you are actually seated. That way you don't get served a cold pizza.
I really don't know how to answer that question. If you're looking for a general classification, you could say that what I make is loosely based on a hand-tossed New York style, with both West Coast and Neopolitan influences.
However, if that's not what you're asking, and you really want to know what combinations and specialty pizzas we have, then please understand that my wife and I do not have the time to recite our whole pizza menu to you. One of the great things about this amazing century is that information like that is just a click away. We have a website with our menu posted online, take a moment and peruse it at your leisure. It also changes regularly, so feel free to check back on occasion and see what's new. But please understand that at any given moment when you call us, if I answer the phone I am also making pizzas, watching the oven, checking to see that someone is writing down what I say, watching the front of the store, making sure deliveries are getting out, oops, just burnt that one, making another pizza to replace the one I just burnt because I was distracted because someone lacked the consideration of looking at our menu before calling me, checking on the kitchen to make sure the buffalo wings are getting made, still waiting for the customer to figure out what they want and where they live...anyway, you get the point. When my wife answers the phone it's the same, except instead of making the pizzas she is making the drinks and actually serving the tables. We are always multi-tasking and we would really appreciate it if you could help us out by having your order ready before you call.
That being said, if you have read this far then you are already not the problem, and for that we thank you.
But I still don't understand why people even need to here a menu recited. It's pizza. Choose a couple toppings and I'll toss them on a pie for you. Easiest thing in the world. You tell me what you like, and that's the pizza you get. Isn't pizza amazing?
I really can't recommend. I tried it once, the conversation went like this:
"What do you recommend?"
"You can try the Papa Bear."
"What's on it?"
"Onions, Pepperoni, Mushrooms, Green Pepper, Ground Beef and Black Olives."
"I'm allergic to onions. What else 'ya got?"
"If you want all meat, you can try the Big Bad Wolf."
"What's on it"
"Pepperoni, Ham, Bacon, Ground Beef, Sausage."
"That sounds a little heavy, you got anything lighter?"
Yes, the click is the sound of me hanging up the phone. In that amount of time, three other people tried to call and got a busy signal. Three people who knew what they wanted and were actually ready to order were forced to suffer excruciating hunger pains because one person expects to have the entire menu recited to them.
So what do I really recommend? I recommend you take a minute and read through the menu and find something that appeals to your individual taste. Choose a specialty pie, or just pick your favourite toppings and I'll throw them on a pie just for you. That's what makes pizza so great.
That's a bit different from the recommendation question, because instead of asking me to use psychic powers and figure out what a complete stranger would like, you're asking me what I like.
However, I am a fickle creature, and my favourite pizza is always the new one that I am working on right now, so it's not even on the menu yet. Or it's the one that I just added to the menu, so if you look at the most recent addition, that will be my current favourite.
I operate at one speed, and that is the fastest speed that my ovens can handle. When we give you a time estimate it is always based on the number of pizzas in front of your order. If you ask me to go faster you are either asking me to put your order in front of other human beings who ordered before you and are already waiting patiently for their pizza, or you are asking me to use some sort of wizardry that would allow me to break or bypass the laws of the physical realm in which we live. Both of these options are impossible, but the latter would be kind of awesome.
This is partly a cultural thing. I remember one of my first class dinners with 王老师, where she ordered our dishes and then asked the server if they could make them a bit faster. She then turned to us and explained that in China, it's okay to ask the restaurant to make your dishes faster.
It's not okay.
All orders will be made in the order that they are received, with absolutely no exceptions. But do keep in mind that if you hesitate, there will be other customers dying to take your spot in line. We had a girl call for a delivery the other night, it was a busy Friday, and my wife quoted her a 60 minute wait. The girl said that seemed like a long time to wait, so she would think about it. She called back 5 minutes later to tell us it was okay, and she could wait for an hour. However, in that 5 minutes there were 3 other phone calls, all of them with pretty big orders, and now her wait time was going to be 90 minutes.
Sorry, force of habit. I kind of had a streak going there and I didn't want to break it.
I was born in Calgary. When I was 12 my family moved to Las Vegas, which is where I go back to when I feel homesick.
And to those of you who tip, thank you so much. One of the amazing things that I have witnessed here is the amount of excitement generated by this alien concept of actually being rewarded for doing your job well. None of the people we hire go into this job with any idea of what it's really going to entail. They have to brave the elements on those little bikes or electric scooters, if it's hot they sweat, if it's cold they shiver and if it's raining they get wet. It's not like pizza delivery in the States where the guy gets to sit in a nice air-conditioned vehicle. They also have to be able to figure out addresses that are often wrong and communicate with customers in a language not their own.
A lot of the people we hire decide after a short time that this whole idea of "working" for money isn't all it's cracked up to be, but the ones that stick it out certainly deserve our respect and appreciation.
And speaking of generosity, whenever one of our employees feels like they have been extra lucky in the tip department, at the end of the night they go next door to HuHui and buy everyone ice cream. It's nice to see that circle of giving continue.
I believe in producing a consistent, quality product at an affordable price without playing games to trick consumers into thinking they are getting a good deal. If a company can afford to sell their product for 1/2 price on Tuesday, then they could sell it for 1/2 price everyday and the rest of the time they are just ripping you off. Just my opinion.
We actually keep our margins a lot tighter than we should, according to common pricing practice in the restaurant industry. When you consider how expensive and difficult to obtain our raw materials are, (Good flour, Olive Oil, CHEESE...you get the point) and then compare our prices to our competitors who don't use the same quality of material, or the ones who do and charge double what we charge. My wife and I often joke that we are the worst business people in the world. However, the other side of it is I don't have a problem with work. I'm willing to make more pizzas to pay the rent and I also want normal human beings to be able to afford my pizzas. One of my favourite Tripadvisor reviews is a guy that mentions how happy he is that he can continue his Friday night pizza tradition with his familiy even though he's working in China now, and that really hit a chord with me because Friday night pizza was a tradition in my family as well. On a side note, the fact that I come from a family of seven children also explains why I am a world-class speed eater. He who eats fastest, gets the extra slice.
What were we talking about? Oh, right, specials. The only exception to that has been on two of the most important anniversaries in human history. The anniversary of the birth of the King of Rock and Roll, and the anniversary of the day He faked his untimely demise so that he could disappear from the public eye and live a normal existence in a trailer park outside Milwaukee. On those days, the King pizza has been known to fly off the shelves at a discounted rate.
Because it's only Champagne if it comes from the right region of France, and it's only Kobe beef if it comes from the right prefecture of Japan. Otherwise it's Sparkling Wine and Wagyu.
A true Margherita has to be cooked in a wood-burning oven with the right kind of wood, baked for 60-90 seconds at 485 degrees Celsius, made with Caputo 00 flour, hand-formed and no more than 3mm thick, San Marzano tomatoes grown on the slopes of Mount Vesuvius, fresh Mozzarella di Bufala Campana made with the milk of a water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, fresh basil and extra virgin olive oil.
I know that the bard tells us, "That which we call a rose, by any other word would smell as sweet..." But that doesn't change the fact that applying the word, "Rose" to any other physical object in the known universe wouldn't make that other object smell any sweeter. So would it be with Margherita. If it doesn't meet those requirements then it's not the Neopolitan style pizza known as the Margherita. I've had a D.O.C. Margherita in Italy and it was magical, but I don't make them and most other people who call their pizzas "Margherita" when they don't meet those qualifications are doing the world a disservice. Just my opinion.
I didn't work my way up to the top of the food chain to be a vegetarian.
At the risk of sounding repetitive, the answer is the same as above for, "What kind of pizzas...?"
Just like we don't have time to recite the whole menu on the phone, we also don't have time to recite all the vegetarian options on the phone. Please, be considerate to all those who are also trying to order and check out the menu and make up your mind before you call. Pizza is pizza, you can choose whatever combination of toppings you want and we'll make it for you.
I should also mention that we have a rule. For some reason I can't explain, vegetarians seem to feel it is necessary to keep asking, "Does it have meat on it?" After my wife, or the waiter, or I assure them that there is no meat on the pizza in question, they still feel the need to ask again, "Does it have meat on it? Because I don't eat meat, I'm a vegetarian" (As though they think we might be unsure of the definition of the word.) So the rule is, if you ask that same question 3 times or more, I put meat on it. Lots of meat. I'll cover your veggies in so many layers of bacon and sausage that the broccoli will produce hemoglobin, breathe oxygen and look at you with accusing but still loyal puppy dog eyes.
Say that again.
Don't get me wrong, I heard you the first time, but I'm really hoping that if you repeat the question aloud again you might recognise the inherent logical flaw in your question. If we told you an hour, then we would really appreciate it if you would wait for the agreed upon amount of time before calling us.
Aiqing is usually pretty accurate with her time estimates, and we are usually within a few minutes of our promised delivery time.
That being said, if we told you an hour and it has been 90 minutes; then please call us and let us know. It either means we forgot your order, (happens to 1 out of 1,000 customers, my apologies to Dorice Kearns Goodwyn) or the delivery guy has crashed the bike and is incommunicado. Either way, we would really like to know about it so we can rectify the situation.
That's actually a really good question.
The truth is, because of the high temperatures that we cook at and the zen-like proficiency of repetitive motion, the start to finish time on a single pie is pretty minimal.
The thing is, I'm rarely making just one pie.
If you happen to walk in the door and there are no pizzas ordered before you, you'll be eating a fresh pie with the molten cheese still bubbling in just a few minutes. But that happens just about as often as you walk into the DMV and discover that there is no one in line ahead of you.
What I'm trying to say is, please understand that when we give you a time estimate it is based on the number of people in line ahead of you, and the time it takes me to make all those pizzas before we get to you. The reason we insist on being upfront and honest with our time estimates is because we respect your time, we know that it is valuable, and we 100% understand if you have other obligations on a particular night and were not expecting to have to wait that long. During peak times, our backlog can get up to 2 hours. A 45-75 minute wait is pretty normal.
With that in mind, planning ahead is a great idea. If you are having friends over and want everyone fed at 6pm on a weekend, then call us at lunchtime the same day and we will schedule your time slot ahead of time. However, if you call us at 5:30 on the same day...
Can I add one other comment? The other reason I insist on being honest and upfront about delivery times is because I've been on the other end of that equation and it's not fun. Aiqing and I ordered barbecue delivery and when we asked how long it would be, the guy told us 30 minutes. We waited an hour, and then we figured we should call the guy and see if he lost our address. He told us it was "on the horse" (马上) You guys know what I'm talking about. We waited another hour and called again, this time to cancel the order because by then it was 2am and we were more tired than we were hungry. He again told us that it was already cooked and on the horse. In the end it was 2 1/2 hours before we got the food that was promised. We are pretty sure that he had a bunch of people show up after we ordered, and since they were eating there he kept pushing our food to the back of the line.
If we tell you 30 minutes, 90 minutes, or 2 hours, we will do everything possible to keep that promise that we have made to you and we will never string you along the never-ending horseback ride of 马上. That is why I am so insistent on making every pizza in the order it was received. We will never reward someone's rudeness and impatience by putting their pizza in front of yours.
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
Pizza used to be the food that I missed the most after moving to Chengdu. Having spent my high school and university years working for John and Sam at Metro Pizza in Las Vegas, pizza was always the comfort food that I longed for and pined over. No trip home was complete without a visit to my old stopping ground for my favorite pie.
The idea really seemed simple at first. I would just do things the way I had learned through my years as a pie-guy in Vegas, and we would end up with a quality product that would satisfy the pizza-cravings of Chengdu expats. We started out small, just me making the pizza and my nephew delivering. When I made 10 pizzas we considered it a good night.
Now we have over 20 employees, 15 of those on delivery, plus Aiqing and her parents; and I often don't stop tossing pies for a single second once I set foot in the restaurant.
When we moved from our guerrilla hideout to our current, tiny shop in Singapore Garden it took literally every penny we had to secure the lease and decorate the restaurant. I was scared. Commercial rent in this city is so high, and there are so many things that can go wrong, I was very unsure of what we were getting into. There's a reason that most restaurants fail within the first year.
Luckily, however, we are still here.
The good people of Chengdu, local and expat alike, have been very kind and accommodating to us. For the most part, people are appreciative of the fact that they know that a human being is making their pizza from scratch when they order it.
In today's world of robots manning assembly lines, and factory made food that just gets warmed up and sits under a heat lamp so that the customer never has to wait for anything, it's a little difficult to explain to some people that the reason they are waiting for their food is because a human being is making it from scratch when they order it. It's also sometimes difficult to get people to understand that there are other human beings who ordered the pizza in front of them and they have to wait in line until their pizza gets made by the afore-mentioned human being. I know I'm a bit stubborn about doing things the old-fashioned way, but that's because I truly believe that it makes my product better. The life-changing pizzas that I have been lucky enough to taste have all been similar situations that have involved a passionate person who loved what he was doing and just wanted to make pizza. I just feel very lucky that I get to be a small part of that global pizza tradition, and that we get to do it for the people here in Chengdu.
The big companies spend millions on advertising, the local company puts everything they have back into the community.