Carrying on a legacy: Tony Cerimele and New Columbus Pizza Company
Tony Cerimele is the owner of New Columbus Pizza Company in Mahoning, Pennsylvania, and a two-time world champion pizza maker. Tony shared his inspiring journey of preserving his family’s pizza legacy, winning prestigious awards, and excelling in the art of catering.
Preserving a Family Legacy
Tony’s journey into the pizza world began with family roots dating back to 1958 when his relatives first started the business. After his uncle retired, Tony stepped in to ensure the legacy continued.
“I didn’t want to see that legacy end,” Tony explained. “So we put on our working boots, revitalized the space, and brought back not just the pizza but also catering.”
Champion of the Pizza World
Tony’s passion and dedication to his craft have earned him significant recognition. He’s a two-time world champion and was named Pizza Maker of the Year 2024 and Pan Division Winner at Pizza Expo 2023.
Reflecting on his journey, Tony said, “It’s a full-circle moment for me. I didn’t win at first — I did okay, I did bad — but I kept coming back and eventually won. Competing made me a better pizza maker and taught me to strive for more.”
His advice to aspiring competitors? “Even if you don’t win, the process makes you better. Use the loss as fuel to improve. Get mad, get motivated, and keep pushing.”
Catering: Building Community Through Food
Tony highlighted the importance of catering as a revenue stream and a way to connect with the community.
“Catering can bring in great revenue, gets your name out there, and makes you part of the community,” he shared. “People remember when you cater their events. They’ll come to your store later because they know you’re invested in their celebrations.”
Tony has catered everything from graduation parties to weddings, with weddings being a personal favorite. “There’s something special about being part of someone’s big day. People remember the pizza — they talk about it long after the event.”
Challenges in Catering
While Tony embraces catering opportunities, he’s learned to avoid certain events.
“Festivals were never worth it for us,” he admitted. “The weather, staffing challenges, and logistical issues made it too difficult. But with catering, we’re open to almost anything if we can handle it.”
For newcomers looking to get into catering, Tony advises defining what catering means for their business. “It doesn’t have to be a full-service event. It can be something as simple as sandwich trays — but make them the best trays you can.”
Honoring His Father’s Legacy
Tony’s approach to pizza and catering is deeply influenced by his late father, who taught him the value of hard work and attention to detail.
“He’s with me every day,” Tony said emotionally. “I think about how he would want things done and try to honor that. He cared so much about doing things the right way, and I carry that with me in everything I do.”
Keys to Success for New Shop Owners
For anyone starting a pizza business, Tony offered three key pieces of advice:
Make the Best Product: “Focus on quality. A great product will always stand out.”
Know Your Numbers: “Understand your costs, from ingredients to labor, and make sure you price your menu correctly.”
Plan for Emergencies: “Set aside working capital for unexpected expenses—because ovens break, refrigerators fail, and rainy days happen.”
Tony’s commitment to quality, community, and preserving his family’s legacy is a testament to his passion for the craft. As a speaker at Pizza Con and a role model in the industry, he continues to inspire the next generation of pizza makers.
