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 sequence on high-volume eating places, introduced by Sq. — the expertise firm that makes commerce and monetary providers straightforward and accessible.
L’Industrie Pizzeria, in line 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 employees 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 increase 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 suppose that we adore it, we hate traces. We’re making an attempt to be as quick as we are able to. The issue is the capability we’ve within the oven: We are able to solely make eight pies at a time.
Baglivo: We are able to’t even get one other oven as a result of we’re low on electrical energy. We strive not to consider the road an excessive amount of. We’re saying the standard of the pizza’s acquired to be good. Any person’s going to attend half-hour, 40 minutes at most. Then we’ve acquired to guarantee that they’re getting an appropriate piece of pizza.
On conserving ready clients completely happy
Baglivo: We’ve got an excellent employees, a really charismatic employees. We hand out menus, we go down the road, we reply questions, we work together with the purchasers. We’ve got the stationary [point-of-sale] system after which we’ve two handheld POS methods, so when we’ve 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 sooner. We’re doing our greatest to verify folks aren’t complaining concerning the line as a result of that’s a giant, large concern for some folks. No one 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 grew to become obtainable and our area was very tight, and the owner [said,] “If you wish to take it, I’ll offer you 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 persistently obtainable for folks within the neighborhood. Once we closed for renovations, folks actually missed us. Once we reopened proper round spring, all people was actually excited to return again and see the brand new area and the way a lot larger we’d gotten. We’ve actually succeeded so far as conserving the standard at such a excessive demand.
Laveglia: Once we expanded in 2021, we had more room, but it surely wasn’t sufficient for all the purchasers. 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 further area, but it surely didn’t actually change the enterprise.
Baglivo: It retains the purchasers from loitering in entrance of the [neighborhood] residents’ residences. 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 strive our greatest.
Baglivo: Once 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 may get by means of 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 the perfect tools and determining how one can work with it.
On clients putting orders with the improper location
Laveglia: To start with, it was a drama. It occurred in all probability as soon as every 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 occasions if you’re in the correct location. It doesn’t occur anymore.
