{"id":130789,"date":"2013-12-09T11:35:00","date_gmt":"2013-12-09T11:35:00","guid":{"rendered":"https:\/\/pizzatoday.com\/departments\/man-street-show-tell\/"},"modified":"2025-08-21T08:51:21","modified_gmt":"2025-08-21T08:51:21","slug":"man-street-show-tell","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/man-street-show-tell\/130789\/","title":{"rendered":"Man on the Street: Customers Want Show and Tell"},"content":{"rendered":"<h1>Scott Wiener talks Show and Tell<\/h1>\n<p>\u201cI could tell you, but then I\u2019d have to kill you.\u201d<\/p>\n<p>It\u2019s the most boring answer to a simple question. I get it, there are a lot of pizzerias out there and you need to maintain a competitive edge to avoid getting swallowed up by the bigger fish. But have you seen what those sharks are up to? Here\u2019s a clue: it\u2019s the exact opposite of the old secret-ingredient game. Rather than locking customers out of the kitchen, they\u2019re pulling back the curtain to allow for a closer look \u2014 and it\u2019s not putting them out of business. Here are some ways pizzerias are excluding competition by including their customers.<\/p>\n<ul>\n<li>Ingredients. The first time I noticed a sourcing list on the back of a menu was 2004 at Franny\u2019s in the Prospect Heights section of Brooklyn. Every ingredient was from a different supplier within a couple hundred miles of the restaurant. I wasn\u2019t interested in tracking down every piece of meat and cheese myself, but it was comforting to know that there was a thought process behind their selection. They were somehow able to tell me without having to kill me!<\/li>\n<li>Action. Other pizzerias are providing a more direct view into the kitchen. Pizzeria Mozza in Los Angeles and Tarry Lodge in Westport, Connecticut, both offer bar seating around the oven for the best view in the house. Guests can watch the action and even interact with the pizzaioli for a more detailed play-by-play. It\u2019s like dinner and a show! New York\u2019s Don Antonio by Starita opts for a more hi-tech solution by way of a monitor in their dining room that displays live action captured by a camera above their pizza station. Even Domino\u2019s is testing new stores that feature exhibition kitchens so customers can watch as their pies are constructed.<\/li>\n<li>Creative media. Don\u2019t feel like dealing with a camera setup or redesigning your store? An amazing video from Solorzano Bros Pizza in Sarasota, Florida, recently made the rounds online \u2013\u2013 it\u2019s a POV shot of the entire pizza-making process. The shot begins with a view from the pizza maker\u2019s head for the stretch and topping processes, then moved to the peel\u2019s handle for the dismount into the oven and ends with a close-up of the slicing process. No secrets are revealed but the viewer is pulled into the process in a way that makes them feel like they\u2019re on the inside.<\/li>\n<li>Hands-On. If you\u2019re interested in a more direct approach, try hosting a pizza-making class. There\u2019s no better way to educate your customers than by pulling them into the kitchen. Hosting workshops at slow times will fill up your show while attracting valuable cheerleaders for your dishes. It\u2019s an especially great way to educate the public if you\u2019re introducing something new to your local market, not to mention it\u2019s a lot of fun!<\/li>\n<\/ul>\n<p>So next time a customer like me asks about your process, think about ways to educate rather than shut us down. And for those of you who\u2019d rather take the easy way out by avoiding my question, I\u2019ll just assume I\u2019m talking to a person who doesn\u2019t have any answers.<\/p>\n<p><strong><a title=\"Scott Wiener\" href=\"https:\/\/pizzatoday.com\/author\/sweiner\/\">Scott Wiener<\/a> owns and operates Scott\u2019s Pizza Tours in New York City.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scott Wiener talks Show and Tell \u201cI could tell you, but then I\u2019d have to kill you.\u201d It\u2019s the most boring answer to a simple question. I get it, there are a lot of pizzerias out there and you need to maintain a competitive edge to avoid getting swallowed up by the bigger fish. But [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":26129,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[567,183],"topic":[3255],"class_list":["post-130789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-man-on-the-street","tag-scott-wiener","topic-brand-marketing"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Man on the Street: Customers Want Show and Tell - Pizza Today<\/title>\n<meta name=\"description\" content=\"Customers Want Show and Tell. 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