Mike says he talks to a lot of people in the restaurant business, and they say the biggest problem they have is the workforce. I think we’ve treated them good, and they treat us good.” (Several) people have been here (for a) long time. “The main reason that we’ve been successful over the years is our good employees, and they’ve made the difference. The Pub’s philosophy is that they are not fast food, but customers know they can come in, get waited on in a hurry, eat, and get out. The two convention ovens replaced the original deck ovens back in 1993, and they’ve been running constantly since then. I couldn’t even boil water here unless I brought my induction plate over here. There’s no deep fryer in here there’s no stove in here.
Our kitchen is very simple we run everything through two conveyor ovens. “A lot of people, including friends of mine, will ask ‘when are you going to do spaghetti.’ First of all, we don’t have room for that. Mike gets requests for some different menu items, but he remembers the KISS method and looks at the items requested. It’s the KISS method Keep It Simple Stupid.”
That was the whole menu, and I plan to display it at the anniversary celebrations. “Our original menu had ham and cheese, a roast beef sandwich, a hoagie, and maybe a corned beef sandwich, and salad and pizza. He said keep it simple don’t try to get fancy and add a bunch of this or that.” “We stay with our basics at the Pub, and that was one thing that the Dough Doctor stressed out there. Some hand toss their pizza, Chicago likes their pizza deep dish, New York wants their thin style, San Francisco has sour dough, and every area has their own little thing.” Everybody does something different in the pizza business, and there is no wrong way, basically. You always pick up little things here and there. I was out there this year, and the guy that teaches at that school, Tom Lehmann, always has a seminar there called the Dough Doctor. “I go every year to the pizza conventions in Las Vegas. My aunt is the one who came up with the actual Harry’s Pizza, and we did the formula from her after she sold out, but we just decided we were going to make it ourselves.”
PIZZA PUB CLARION PA HOW TO
My dad sent me to America Institute of Baking back in 1989 or 1990 in Manhattan, Kansas, to learn how to make pizza. After my aunt got out of the business and sold out, we started making the dough here ourselves. “We never made our own dough here back then and bought everything through the Harry’s pizza franchise, and it had to be trucked in. He also got a chance to further his education when his dad decided to send him to baking school. He looked at his options, but decided to stay with the family business that was building a solid reputation. Mike went to Clarion University after graduation from Clarion-Limestone and earned a marketing degree. We found a fifty cent piece, it was 1973, and put her in there instead of throwing the whole thing out. They couldn’t think of any other way to fix that and Henry Shaffer says ‘I’ll fix that’ and he just cut that out with a perfect saw. “When we were building the place, Dan Schill burned a hole in the counter top with the treble light.
Many people have seen a coin imbedded in the bar/counter near the checkout, and Mike offers a story on how that happened. The conversion of the building from a Laundromat to Pizza Pub was meant to last a long time and to withstand a lot of traffic over the years. They say it wouldn’t be the Pub, and I hear that all the time,” explains Mike. “Every time I think about maybe brightening up the inside, people tell me not to change a thing. “We’ve added some new chairs and painting, but nothing major.”īut don’t expect any big changes in the future. “The walls are the same, and we’ve changed the carpet, and we’re due for another carpet soon,” said Mike. The interior of the Pub hasn’t changed much over the years. The Pizza Pub logo, featuring a relaxing dog, is a tribute to a favorite pet of Bernice Bowser, a poodle named Pixie. The bricks were originally brought from Philadelphia in the early 1800’s in Conestoga wagons. Legend has it that this home was used as part of the Underground Railroad. The red bricks located inside and outside of the Pub were used from a collapsed portion of a home on Route 322 in Strattanville. The Pizza Pub building, along Route 322 across from the old BiLo and Riverside buildings, previously served as a Laundromat, and earlier, a service station that sold Studebakers.
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