Today we’d like to introduce you to Garrett Policastro.
Garrett, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I was doing work in the architectural field as an overflow draftsman and designer from 94′-2002. This whole time I had to work in restaurants to either put myself through school or supplement my design career. At the time, I didn’t realize that I was a budding restauranteur in the making. But I did know that all the NY pizza LA sucked.
Maybe they looked like one or acted like one, but the nuances of the crust and flavors just wasn’t right. Or the look and feel was too cheesy to ever be cool.
So I started out drawing sketches of what I thought a great pizza joint should look like. A cross between Jack Rabbit slims and Cosmos Pizza in Syracuse, NY (My hometown). Lots of bright fiberglass booths, stainless countertops, wood accents and shiny retro tile. Within months I had a 2″ book of every detail of this proposed idea. And no idea how to cook a pizza.
In 2003, I went back to NY and worked for my uncles Tony and Dominick Crocilla who owned and operated many different types of pizzerias like Sicilian Delight and Paulies throughout NY and Jersey. They put me through pizza university where I absorbed everything like a sponge. I was cooking and managing for three years while simultaneously learning and practicing family recipes.
In 2006, I moved back out to Los Angeles with a chance to take over a failing pizzeria on Melrose Avenue from a buddy. I opened Tomato Pie Pizza Joint in June and within weeks we had a line around the block.
In 2008, my good friend Freddy Suarez injected his knowledge and passion into the concept and together we opened up two more units that were both bigger and more successful than that first little hole in the wall. His knowledge and contribution to system building and brand development were vital to our growth and honestly, it’s what took us to a legit company instead of just a pizza shop.
In 2011, we diversified a little bit and tapped into his families Equadorian and southern Mexican recipes with a new concept called Mixto. An all-natural mix of Latin influences and fast casual spot in Silver Lake.
We closed down our original Tomato Pie on Melrose in June of 2019 to concentrate on the East side of Los Angeles and currently have two pumping out 300 to 400 pies a day.
Has it been a smooth road?
Oh man, that is a long story. We learned so much through failures and obstacles that currently we have a consulting company called Carpe Diem LLC that helps other restaurant hopefuls avoid all the potholes we stepped in. But in a nutshell, I’d say Liability, Training system, setting goals and balance are the most important things we teach people.
So let’s switch gears a bit and go into the Tomato Pie Pizza Joint and Mixto Comida Latina story. Tell us more about the business.
At Tomato Pie it’s the pizza and the brand. We were the first ones to really break down the science of water and how it affected dough. There were a few companies like Hard Times, La Monicas and Mulberry that said they were shipping water out here. But that was all bull shit, they were just buying frozen dough from Sysco. Which did come from NY, but still it was frozen…end of story. We did a ton of research on creating a system in house that matched the reservoir water from NY giving us the type of crust “You could hold and fold”. That was a game changer out here. But even the best crust in the world is not enough. You have to understand distribution of toppings and sauces, you need quality ingredients, you have to care about everything you put your hands on You gotta just know what it’s supposed to be.
With our brand, we have always felt we had a unique niche with our look and energy. No checkerboard tables and wine bottles hanging from the roof and we were never trying to be too modern or rustic. Everything from the logo, the music, the architectural elements to the flavors is supposed to remind you of what was cool about late 60’s roadside diners or pizza joints. We kind of own that corner and we live and breathe it every day. In the communities we reside in our name and logo are synonymous with quality, caring and support.
How do you think the industry will change over the next decade?
The minimum wage hikes are destroying the restaurant industry. If there is nothing done with tip credits or a basic understanding that minimum wage is for the youth, entry level and tipped employees than the restaurant industry will literally crumble. For every brand that is able to change with the times and adjust to the new costs and complications with different infrastructure, most places are just getting decimated. To be successful in the future restaurants will have to manage these rising costs and adjust how they pay employees with shared tip out pools (only legal federally) and service fees. Or limit staff through smaller menus, ghost kitchens or just higher prices across the board. It is not impossible to think that we will only have automated fast casual or high-end full scale restaurants by 2030. That is pretty sad.
Pricing:
- The days of $2.50 slices and $1.50 tacos are over. You need to expect to pay around 4-5 for that any quality establishment.
- It’s almost impossible to pay less than $15 per person eating out now adays. I don’t think most people have come to grips with this.
Contact Info:
- Address: Tomato Pie Pizza Joint Silver Lake
2457 Hyperion Avenue LA CA 90027
Tomato Pie Pizza Joint South Pasadena
South Pasadena, CA 91030 - Website: www.tomatopiepizzajoint.com
- Phone: (323) 363-1074
- Email: [email protected]
Image Credit:
Richard Anthony Photography, Hannah Crowley
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