Sassoon & Cymrot’s Mark Bressler, Esq. Interviews restaurant owner Stephen Silverman
When did the thought of opening a pizzeria cross your mind?
What inspired you to open up your own pizza place?
There are lots of pizza choices but most of them are standard and use the cheapest of ingredients. The notion that there is room for a better pizza was the driving force.
What made you decide to start the process?
Owning/running a business has always been the most fun aspect of my career so decided to do it again.
The most unexpected thing you’ve experienced:
One of the reasons I selected the pizza business is that it seemed pretty straightforward. The thing I did not anticipate is the level of detail that one must pay attention to. Things can go awry very easily if every detail is not attended to. With every pizza, every batch of sauce or cheese, there is a litany of things that can be or go wrong; down to the last teaspoon of sea salt!
Code enforcement issues you didn’t know would arise:
Most of the issues happened early on when dealing with zoning and licensing. There is so much waste and redundancy – having someone who knows the ins and outs of the system can probably save time and money in the long run.
With spare time, what do you or would want to do?
If I were able to spend any time away from the restaurant, I would make oven roasted, fall-off-the-bone meats and poultry with fresh veggies.