03/15/2026
I want to thank all of you for coming to Pide Pizzeria and enjoying the experience.
Eating out has gotten expensive everywhere. The reality is that I can’t compete on price with the big chains that operate at massive scale. What I can do, though, is offer something they can’t.
One of those things is how we treat our guests.
Yes, we charge for extra toppings — that’s always been normal, even when I was a kid. But charging for every little detail… asking for a bit of sauce and getting hit with another line on the bill… that’s a newer trend, and it’s not something I want to be part of the experience here.
At Pide Pizzeria we try not to nickel and dime you. And the good news is that our guests don’t take advantage of that. For that, I am truly grateful.
Another thing that matters to me is honest pricing. The prices people pay in many places rarely match the price on the menu. Mine do. When the bill comes I often hear, “That can’t be right.” It is. Just add up the menu. Taxes are included, and I round to the nearest dollar to make the math easy enough that I can do it in my head if I have to. There are so many taxes and fees added at the end these days that, to me, it feels deceptive. I prefer to show the real price upfront.
In my travels around the world I’ve noticed that the U.S. dining experience can sometimes be the most confusing. In many countries the price on the menu seems high at first — until the bill comes and that’s exactly what you pay. I liked that honesty and incorporated it into my menu here.
I appreciate the tips you leave. Many times I am the only staff you will see. My hours aren’t glamorous because I work every one of them. When I do have staff, tips are shared across the shift because we work as a team. Preparing food, waiting tables, serving, and cleaning up are all part of the experience being tipped. Tipping is an American tradition, and a generous one. We appreciate the effort people make to show gratitude for a good experience.
Every couple of weeks I make a supply run to wholesalers, and then I stop at the grocery store for the small details. Sometimes you don’t need a gallon of something — a small jar will last a year. Seeing both prices reminds me constantly what things cost and what it would cost someone to make the same meal at home. My margins are below industry averages because I want there to be a real, traditional difference between eating out and staying home. I’m often shocked when I eat out and see how much higher the bill becomes after all the added fees and taxes.
Your feedback on this approach has been positive. When I charge too much, people stop ordering — that’s simple reality. So thank you for choosing what feels like good value to you.
One thing you might notice is that wait times can sometimes be longer. Most of the time I take the order and then go back and make it myself. When several orders arrive at once, things stack up and it can take a few extra minutes. I appreciate your patience.
I like to connect with guests. You came to my pizzeria — which is really a reflection of me — and I want you to enjoy the visit enough to come back. Say hello. Enjoy the experience. Treat the evening the way eating out used to feel: like a small occasion.
When I was a kid, restaurants were loud because people were talking, not because of background noise or screens. Cigarette smoke filled the air, conversations flowed between tables, kids played with other kids, and adults connected with people around them. I remember that atmosphere fondly.
That’s why I have large tables. When possible I seat groups together so that kind of interaction can happen again. Sometimes it’s quiet and only your table is in — that part I can’t control. What I can control is the noise level, and I prefer to keep it a little calmer so people can talk.
I encourage people to take their time. Enjoy the company, the food, and the drink you like. There is no rush to leave, and if we go past closing time I’ll stay so the evening doesn’t feel hurried.
I enjoy adjusting the menu each month. Prices haven’t been increased since 2024 — what changes is the mix of items. There’s real competition among dishes for what people choose. I encourage the pide size so groups can order several favorites, share, try something new, and still take some home.
The American concept of leftovers is a good one. Better to leave full than hungry. The diner decides how much to eat now and what to enjoy later. Leave satisfied but not stuffed — except maybe on tasting night. On those evenings, a little overindulgence is part of the fun.
I’ve seen guests share food across tables, and that always makes me smile. When that happens I know people are enjoying themselves and sharing that good feeling with others.
For this place to work, I need people to come in regularly — maybe once a month or so. Bring your friends, celebrate a birthday, have a date night, gather the family, play a game, or just spend an evening together without breaking the bank. Try something new or stick with your favorites. Good choices are the goal.
You came, and I thank you for choosing to treat yourself at Pide Pizzeria. Make the visit special.
I don’t discourage phones at the table, but I prefer when they stay away for most of the evening so people can connect with each other. Snap a photo of the food if you like and share it with friends you might want to bring next time — but enjoy the moment too. Living it is better than documenting every second.
What I appreciate most are the guests who arrive excited — kids, adults, anyone who sees the visit as a small treat. When you walk in looking forward to the evening, it really makes my day.
Thank you for that feeling. It makes all the effort worthwhile.
