Detroit-style pizza has taken the country by storm over the last decade, but for Robert and his family, it’s more than just a trend. It’s a legacy. On the latest episode of How You Slice It, we sat down with Robert, co-owner of Palazzo Di Pizza in Royal Oak, Michigan, to hear how he built one of the country’s top 50 pizzerias from the ground up.
A Pizza Legacy Rooted in Family
Robert’s journey into pizza began with his cousin, Shawn Randazzo, the legendary pizza maker who helped put Detroit-style pizza on the map. Shawn was more than just a mentor. He was family, and he played a huge role in inspiring Robert, his brother, and their father to open their own shop in 2019.
With no prior experience running a business, Robert and his family leaned on Shawn’s expertise to develop their dough recipe, refine their process, and bring their vision to life. Just as they were getting their footing, COVID-19 hit.
Navigating business through the Pandemic
Opening a business is tough enough, but launching just before a global pandemic made things even harder. Fortunately, Palazzo Di Pizza was built as a takeout-only operation, which meant they could continue serving customers without major disruptions. While many dine-in restaurants struggled to adapt, Robert’s pizzeria thrived by focusing on efficiency, quality, and consistency.
The key to growth: Understanding the business side
Like many passionate pizza makers, Robert initially believed success came down to making great food. He quickly learned that running a profitable business required much more than just delicious pies. From managing food costs and tracking inventory to social media marketing and community engagement, Robert has spent years mastering the behind-the-scenes aspects of the business.
By leveraging social media, participating in local events, and perfecting their customer service, Palazzo Di Pizza has built a loyal following. Their hard work paid off when they were named one of the top 50 pizzerias in the country. This recognition further cemented their place in the industry.
What’s next for Palazzo Di Pizza?
Robert and his team continue to focus on growth, but they are doing it their way. While expansion is on the horizon, their priority remains on maintaining quality, engaging with their community, and building a sustainable business.
For aspiring pizzeria owners, Robert’s story is a testament to the power of perseverance, learning from mentors, and always keeping an eye on the numbers. His advice is to master your craft, know your numbers, and never be afraid to market yourself.