Brooklyn Square Pizza: Peter Grippo’s outlook on nostalgia, respect, and purpose
Pietro “Peter” Grippo opened his first Brooklyn Square Pizza location in July 2013. Despite the name, all three of his shops are located in New Jersey, including Jackson, Manalapan, and Toms River. As many Italian-Americans migrated from Brooklyn to New Jersey in the late 20th century, Peter wanted to bring the heart and soul of his memories of pizza to a community that would appreciate it.
Peter began working at his uncle’s pizza shop in Brooklyn, New York, at age 16. At the time, he lived right above the shop, making it a short commute to work. It was there that he learned all aspects of the business from the ground up: assembling pizza boxes, taking orders at the counter, washing dishes, making pizza, delivering orders, and more.
“If a member of my crew goes down — no matter what position — from dishwasher to delivery to chef, I jump right in the mix,” Peter shared. He attributes his philosophy on hustle and employee respect to his years of experience at every level. Peter feels there is no job beneath him just because he is the owner and that every role is important to the shop’s success. It’s this dedication that keeps his shops operating smoothly.
Peter recalls the nostalgic days of Brooklyn’s pizza scene in the 1980s. “Pizza was a luxury,” he said. “Back then it was more authentic. Appetizers included chicken rolls, rice balls, and mozzarella sticks — not french fries and buffalo wings like you see today.”
Peter also shared that the busiest pizza nights in Brooklyn were usually Fridays, with many shops closed on Sundays, as most people cooked and ate together as a family. Today, many people opt to order on Sundays as they relax and prepare for the work week ahead.
Some of his favorite shops include Luigi’s Pizza, DaVinci Pizzeria, J&V Pizza, Pizza Wagon, Lucali, L&B Spumoni Gardens, and more. “I tried everyone’s pizza; I didn’t care if people saw me,” Peter admitted. “I like everybody’s pizza. You get ideas, not to copy, but just perspective.” When asked about how inclusive the pizza community is, Peter shared that if you welcome others with open arms, it will happen in return.
In June 2016, Peter was diagnosed with non-Hodgkin lymphoma, the same disease that claimed his father’s life at the age of 52. Although the condition is treatable, it’s not curable, and he still has a port in his chest while undergoing treatments. This life-altering experience has given Peter a profound appreciation for life. When asked what he would tell others battling cancer or illness, his words are simple but powerful: “Listen to your body, but try to continue your life as normal as possible. Stay strong. That alone will defeat the devil.” Peter feels his purpose and passion for the pizza business fuel him to keep going.
Peter has learned that the pizza business is about balance — good days and bad, being firm yet patient, and always putting customers first. Whether you’re a seasoned owner or an investor stepping into this world, the difference lies in understanding the heart of the operation and earning the respect of your team by leading by example.
