Not just a pizzeria
“We don’t want to be just a simple pizzeria. We want to be a place that people can rely on for any occasion. Whether it’s a casual dinner with friends, a family celebration, or a business gathering.”
Their menu gets a refresh every three months. But not to worry, their classics, like pasta carbonara, pizza O’Pazzo, and their famous tiramisu, aren’t going anywhere. ”We like to challenge our guests with new flavors and give our chefs creative freedom to invent something new.”
But more than the food, it’s the hospitality and personal approach that keeps people coming back, explains Francesco. “We want our guests to feel at home, that’s why so many return. I’ve seen people come in for a first date, then return as a couple, get married, and later bring their kids. After 15 years, I’ve grown up with them. That’s something special.”
Planning tables more efficiently
The new location has used Zenchef from the start. “I used to work with Formitable but I wasn’t 100% pleased with the system, so when the owner suggested Zenchef, I agreed straight away. Compared to Formitable, I love how easy it is to see the daily schedule, swap tables, add reservations and guest details. It’s very intuitive. Zenchef also helps me plan tables efficiently. If I look at the table plan, it’s easier for me to double-book a table, which means more reservations and more revenue.”
“The onboarding process was also great. There was always someone we could call, we had video training sessions where the Zenchef team showed us exactly where to find what. It took a little adjusting, but after a month, I felt completely comfortable.”
Old habits die hard
Do your colleagues at the other location still use Formitable? Francesco laughs. “Yes, they still use Formitable. Once you’re used to a system, it’s like muscle memory. During a shift, you just instinctively use it. I’ve told them about Zenchef’s benefits, but, you know… old habits die hard. They’ll come around... eventually.
Francesco left Italy 15 years ago.“I wanted to work abroad, feel European and not just Italian. I was looking for adventure and new languages to learn, which led me to Rotterdam and a job at O’Pazzo. I kept growing within the company, and I’m still here.”
