A model of this submit initially appeared on July 23, 2025, in Eater and Punch’s e-newsletter Pre Shift, a biweekly e-newsletter for the business professional that sources first-person accounts from the bar and restaurant world.
This ship is the primary in a three-part collection on high-volume eating places, offered by Sq. — the know-how firm that makes commerce and monetary providers simple and accessible.
L’Industrie Pizzeria, in keeping with co-owners Massimo Laveglia and Nick Baglivo
The place: New York Metropolis
The backstory: Tuscany native Massimo Laveglia opened his New York-style slice store in Williamsburg, Brooklyn, in 2017, with Nick Baglivo becoming a member of in 2018 as basic supervisor and co-owner. The workers went from the 2 of them and a dishwasher to about 80 folks as enterprise exploded throughout the peak of the COVID-19 pandemic, main them to develop their unique location twice, then add a second store in Manhattan’s West Village in 2023. Right here, the companions talk about their enterprise technique and managing the ever-present traces.
Laveglia: As a lot as folks assume that we find it irresistible, we hate traces. We’re attempting to be as quick as we will. The issue is the capability we’ve got within the oven: We will solely make eight pies at a time.
Baglivo: We will’t even get one other oven as a result of we’re low on electrical energy. We attempt not to consider the road an excessive amount of. We’re saying the standard of the pizza’s received to be good. Someone’s going to attend half-hour, 40 minutes at most. Then we’ve received to ensure that they’re getting a suitable piece of pizza.
On holding ready prospects joyful
Baglivo: We’ve an awesome workers, a really charismatic workers. We hand out menus, we go down the road, we reply questions, we work together with the shoppers. We’ve the stationary [point-of-sale] system after which we’ve got two handheld POS methods, so when we’ve got a second and we’re stacked up on some pies, we’ll have two or three folks taking orders at a time. However simply since you take the order quick, doesn’t imply it will get made quicker. We’re doing our greatest to ensure folks aren’t complaining concerning the line as a result of that’s an enormous, huge problem for some folks. No person ever complained when Juliana’s had a line, or Grimaldi’s had a line. They solely complain about us as a result of we’re younger.
Laveglia: The area subsequent to the primary pizzeria turned accessible and our area was very tight, and the owner [said,] “If you wish to take it, I’ll provide you with a greater deal.” We knocked down the wall and we had been capable of do extra pizza. We modified some tools; we launched gelato to the store.
Baglivo: We’re simply being constant in reinvesting within the merchandise and getting higher and higher. When the pandemic hit, we had been capable of be constantly accessible for folks within the neighborhood. After we closed for renovations, folks actually missed us. After we reopened proper round spring, everyone was actually excited to come back again and see the brand new area and the way a lot greater we’d gotten. We’ve actually succeeded so far as holding the standard at such a excessive demand.
Laveglia: After we expanded in 2021, we had more room, nevertheless it wasn’t sufficient for all the shoppers. After COVID, we needed to take away the patio construction. Now the patio is open from April to October. It’s good that we’ve got additional area, nevertheless it didn’t actually change the enterprise.
Baglivo: It retains the shoppers from loitering in entrance of the [neighborhood] residents’ flats. After they don’t have a spot to be, it’s a free-for-all and that creates extra waste and extra rubbish. We’re capable of include it now to the entrance of the store and be aware and diligent. We attempt our greatest.
Baglivo: After we first began working, we had very janky tools. I bear in mind on a Friday night time, a stone broke and we chipped a bit of brick from the constructing to wedge the stone in there so we might get via the night time. [When we expanded,] we reinvested within the store and we [wound] up getting higher ovens. We had been doing our diligence in search of one of the best tools and determining find out how to work with it.
On prospects putting orders with the mistaken location
Laveglia: At first, it was a drama. It occurred in all probability as soon as per week. We needed to change the web site. Once you go to the web site now, earlier than you place the order, the web site asks you 4 or 5 instances if you’re in the best location. It doesn’t occur anymore.
