OT: - Best Pizza in CT | Page 383 | The Boneyard
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OT: Best Pizza in CT

MBA guys will be MBA guys. I'm one of them.

The branding aspect of this blow out, not roll out, has been done for them with the best of all worlds methodology: free word of mouth that creates a legendary brand. The brand itself can only go down from there.

And it will.
 
CL82 said:
I just read that Sally's is going to launch 225 new stores and maybe a dozen states. There are gonna be five new Sally's in New Jersey and I think 12 on NY. I don't expect them to be the same, but hopefully they will be pretty good, at least for chain pizza.
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The article I posted said 1000 stores. Are they going to rename it Sally's Apizza Hut?

Texas has the most potential locations with 45. Lineage Hospitality says its mission is for 1,000 locations in all.

 
Ewekon said:
MBA guys will be MBA guys. I'm one of them.

The branding aspect of this blow out, not roll out, has been done for them with the best of all worlds methodology: free word of mouth that creates a legendary brand. The brand itself can only go down from there.

And it will.
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If you view it as an attempt to create a chain version of Sally's, it's doomed to failure. If you view it as an attempt to capitalize on the brand recognition of Sally's specifically and New Haven pizza generally then it has an opportunity to be successful.

To me, the questionable judgment is the massive rollout in states that already have a good local pizza presence. Is the chain version of Sally's going to be better than New Jersey local pizza? Maybe but the bar is higher here than say in the Midwest. Lobbing 25 Sally's into New Jersey seems like a recipe for failure. And I say this, despite the fact that Connecticut pizza is vastly superior to New Jersey pizza. That said, I'll definitely give it a try if there's one near me.

@HooperScooper
 
Went to Zuppardi's on Saturday before catching a show at Toad's Place. We had no wait and all 3 pies were excellent. It was the first time there for the other two guys and they were blown away by how good it was. They kept eating even when full. I still say it is my favorite pizza, so consistently good.
 
HooperScooper said:
“We could have just carbon-copied the Wooster Street location, and gotten the same everything, the same look and just built that everywhere,” said partner Ted Zizlsperger, who oversaw Shake Shack when it was part of New York’s Union Square Hospitality Group. “But I think we would have done a disservice to the brand.”
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Shake Shack used to be special, it seems past peak to me. The only brand that has seemed to profit by its ubiquitousness is Dunkin'. The rest end up as content by that guy who explains why profitable businesses turn to crap. Private equity is the starting point for many of these tales of woe.
 
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HooperScooper said:
“We could have just carbon-copied the Wooster Street location, and gotten the same everything, the same look and just built that everywhere,” said partner Ted Zizlsperger, who oversaw Shake Shack when it was part of New York’s Union Square Hospitality Group. “But I think we would have done a disservice to the brand.”

No, sir, I think you're doing a disservice to the brand by trying become Pizza Hut.

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This is going to fail and they ruined what made Sally's great. This is what always happens with private equity...expand everywhere, make the product less good, shrink it, and charge a lot more for it.

I never root for individuals to fail but this is so over the top stupid I'll kind of enjoy this failure. They're now mall pizza.
 
Ewekon said:
MBA guys will be MBA guys. I'm one of them ...
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When something (or someone) is a local gem, there’s a often natural instinct to protect it (and, try to control it). Scarcity creates mystique. Few locations, long lines, and the ability to say “you have to go to New Haven” becomes part of the brand equity.

But there often is another reality: strong brands can scale without dilution when governance, operations, and culture are taken seriously.

We’re watching a similar debate play out with college athletes and NIL. Some fans worry commercialization undermines tradition. Others recognize it for what it really is: allowing elite talent to participate in the value they've created, while building durable personal brands that extend beyond a single moment or institution.

Sally’s expansion fits a similar pattern. Growth doesn’t always erase authenticity, it can institutionalize it.

When executed well, expansion can deliver:
  • preservation of brand standards through repeatable processes
  • broader market access without compromising core product quality
  • economic value creation via jobs, investment, and long-term sustainability
  • reinforcement of the original location’s legacy rather than erosion of it
Too often, fans or local consumers optimize for exclusivity. But from a business perspective, refusing to scale a proven model can be riskier than expanding it. Markets change. Tastes shift. Iconic brands that endure are the ones that evolve without abandoning their founding principles.

 
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I was a Sally's guy growing up in New Haven, but this here is the difference between how Pepe's and Sally's are handling their expansion activities. First, never forget your roots... and never stop celebrating those roots. Pepe's on Facebook: "We recently celebrated Arturo’s 25th year with Frank Pepe’s. Hired by Elizabeth and Serafina, Frank’s daughters, Arturo has spent his entire career making The Original New Haven Apizza, doing what he does best day in and day out.
Arturo is old-school in the best way. He’s seen generations of the business evolve, but his commitment has never changed.
When asked what he planned to do with his $25K anniversary bonus, his answer said it all: “This is for my granddaughter.”
Congratulations, Arturo, and thank you for 25 years of excellence, loyalty, and pride in the Frank Pepe craft..."
 
Mazhude said:
I was a Sally's guy growing up in New Haven, but this here is the difference between how Pepe's and Sally's are handling their expansion activities. First, never forget your roots... and never stop celebrating those roots. Pepe's on Facebook: "We recently celebrated Arturo’s 25th year with Frank Pepe’s. Hired by Elizabeth and Serafina, Frank’s daughters, Arturo has spent his entire career making The Original New Haven Apizza, doing what he does best day in and day out.
Arturo is old-school in the best way. He’s seen generations of the business evolve, but his commitment has never changed.
When asked what he planned to do with his $25K anniversary bonus, his answer said it all: “This is for my granddaughter.”
Congratulations, Arturo, and thank you for 25 years of excellence, loyalty, and pride in the Frank Pepe craft..."
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They're smart enough with FL to basically keeping it east coast .. NY and NJ retirement and re-lo land. Familiar pizza styles.

West coast belongs to Chicago and Canada, probably including Syracuse.
 
CL82 said:
Is the chain version of Sally's going to be better than New Jersey local pizza? Maybe but the bar is higher here than say in the Midwest. Lobbing 25 Sally's into New Jersey seems like a recipe for failure.
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Almost any pizza, from what I've gathered in 20 NJ yrs, is better than NJ.
 
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sledog said:
Almost any pizza, from what I've gathered in 20 NJ yrs, is better than NJ.
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Actually, I feel like New Jersey pizza is pretty solid, better than New York, in my opinion. It's just not anywhere near as good as Connecticut pizza
 
sledog said:
Almost any pizza, from what I've gathered in 20 NJ yrs, is better than NJ.
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I’ve had way too much pizza in NJ, and I must say that there is top-tier Trenton tomato pie, bar/tavern style, and traditional “NY style” pizza all over the state. It’s hard NOT to find quality pizza in NJ - unless you refuse to acknowledge pizza can be great outside of New Haven apizza.
 
karstenkibbe said:
I’ve had way too much pizza in NJ, and I must say that there is top-tier Trenton tomato pie, bar/tavern style, and traditional “NY style” pizza all over the state. It’s hard NOT to find quality pizza in NJ - unless you refuse to acknowledge pizza can be great outside of New Haven apizza.
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I agree there are plenty of places with solid pizza, but there are also some awful indie places, at least around Montclair, where I worked a lot a few summers ago. The slice places within a five minute drive were all forgettable. However, as a Colony fan I was happy at Star Tavern. Otherwise, had to get well out of Montclair to get to places like Santillo's or Grumpys.
 
CL82 said:
If you view it as an attempt to create a chain version of Sally's, it's doomed to failure. If you view it as an attempt to capitalize on the brand recognition of Sally's specifically and New Haven pizza generally then it has an opportunity to be successful.

To me, the questionable judgment is the massive rollout in states that already have a good local pizza presence. Is the chain version of Sally's going to be better than New Jersey local pizza? Maybe but the bar is higher here than say in the Midwest. Lobbing 25 Sally's into New Jersey seems like a recipe for failure. And I say this, despite the fact that Connecticut pizza is vastly superior to New Jersey pizza. That said, I'll definitely give it a try if there's one near me.

@HooperScooper
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It’ll fail before two dozen stores, let alone 1000.
 
storrsroars said:
I agree there are plenty of places with solid pizza, but there are also some awful indie places, at least around Montclair, where I worked a lot a few summers ago. The slice places within a five minute drive were all forgettable. However, as a Colony fan I was happy at Star Tavern. Otherwise, had to get well out of Montclair to get to places like Santillo's or Grumpys.
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Three of the places I had in mind when I wrote that post!
 
Fishy said:
It’ll fail before two dozen stores, let alone 1000.
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Given restaurant failure rates, this isn't any kind of a novel prediction

On the optimistic side, there are plenty of 'unique' restaurants that have successfully scaled, globally ... have had two sets of South African friends visit, and took them to Nando's (in Arlington, Virginia) --- their reviews were on point

en.wikipedia.org

Nando's - Wikipedia

en.wikipedia.org en.wikipedia.org

"Nando's, founded in 1987 in Johannesburg, South Africa, is a multinational restaurant chain known for its Portuguese flame-grilled peri-peri chicken, inspired by the rich culinary traditions of both Portuguese and African cultures."

"Growth and Expansion
By the early 1990s, Nando's began to expand internationally. The chain was acquired by Capricorn Ventures International in 1992, which helped facilitate its growth into new markets, including the UK, where the first restaurant opened in Ealing Common. Today, Nando's operates over 1,200 outlets in 30 countries, making it a well-known brand globally."

1766283109972.png
 
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storrsroars said:
I agree there are plenty of places with solid pizza, but there are also some awful indie places, at least around Montclair, where I worked a lot a few summers ago. The slice places within a five minute drive were all forgettable. However, as a Colony fan I was happy at Star Tavern. Otherwise, had to get well out of Montclair to get to places like Santillo's or Grumpys.
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I've wanted to get to Star Tavern for years. I've heard good things about it but I've never gotten to it.
 
CL82 said:
I've wanted to get to Star Tavern for years. I've heard good things about it but I've never gotten to it.
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It’s quite good. Top three tavern style in NJ. If you want exceptional NJ pizza that isn’t a huge schlep, try Casano’s in Rutherford. I’m in love with their pizzas. They do a few different styles, including a New Haven-style apizza that gives off Roseland vibes.

IMG_3769.jpeg
 
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