Just miles from the hustle and bustle of downtown Los Angeles, resides a little pizza shop that has the whole area talking. The shop maybe known for its authentic New York pizza however; Being nestled near the Manhattan beach, overlooking the pier doesn’t hurt. Banging dishes, high pitch laughter and the sweet aroma of fresh baked pizza. This is Manhattan Pizzeria at 10 p.m. on a Friday night.
The average customer may not know all the work that goes into creating a single piece of pizza. Ask Bobby, the owner that it’s not all fun and games. Taking customer orders, tossing pizza dough, serving the food and cleaning up the tables is just a fraction of all the work involved.
The owner Bobby has been working in the food industry for well a decade now and his dream has always been to own a restaurant. Hours and much research has been put into crafting the most authentic New York style pizza the West coast has to offer.
The hardest thing for someone you has never owned a small business is to fully appreciate and understand all the responsibility involved and the incredible amount of hard work.It is an experience a person can only know by taking the steps and becoming a small business owner. There are rewards, the largest of which is to acquire the title of being an restaurant owner, that is prestige and a title well earned.
Waterlines breaking, refrigerators failing, employees calling in, POS (point of sale) machine crashes. This is just an average day though for a restaurant owner. Work however never stops when the restaurant owner goes home. There is still accounting books to update, payroll to process, taxes, insurances, licensing.
That is a whole other process entirely. The list goes on, for instance product orders, and food preparation. A job well done is seen when a customer can walk up to the counter, place and order, receive their food, and finally sit down and enjoy their time at Manhattan pizzeria.
The loyal customers are no strangers that life for a small business owner is a challenge. These customers become so comfortable and familiar, they are able to walk behind the counter and pick up their own food so the staff can take a customer’s order. This environment becomes almost like a little family, something you just can’t get at a large chain.