Pizzology - Your New Favorite Hang Out

Upon entering Pizzology on Friday evening, two thoughts came to my mind.

The first was, "Where is the restroom?" After crawling through traffic up Keystone Avenue, I had to go if you know what I mean. But more importantly, when checking out new spots to dine, here is a handy tip: How clean a restroom is can generally equate to how clean the rest of the restaurant is, including the kitchen where your food is stored, prepared and cooked. Let me tell you, the men's room at Pizzology was spotless and rather inviting. I literally could have eaten off the floor. I chose to wait for a table instead.

Second thought: As a lady was dragging her two kids out the door I overheard her say "We are not waiting an hour." At the point I told my wife it was her loss and our gain. One more person we do not have to wait behind! You see, the hype for Pizzology has been overwhelming and I have been wanting to come here for months. I would have waited two hours without hesitation, as long as I had a tasty Upland Wheat to keep me company.

We actually only waited 15 minutes before being squeezed into a 2-top in the bar. Seating is tight in this gem of a pizzeria, but the cramped quarters contribute to the experience. The crowd was tremendous this night.

I stuck to my favorite Indiana brew and my wife, ever adventurous, ordered an immaculate Budweiser Light. Our server Jay was on point all night at table 43. For starters we had the Mushroom Risotto and bread sticks (not on the menu). Sticking to our devout Catholicism Lenten practice of no meat on Friday, we had the Margherita pizza.

A-MAZ-ING!

The food was delicious and lived up to the hype. The service was excellent and fast. The pizza is completely different than any place you have tried in town. Owner and Chef Neal Brown has created my new favorite pizza place in Indy!

Criticisms:

Only one I can think of is to pump up the volume on the music. While enjoying my restroom inspection I had some nice eighties music pumping my eardrum. While at my little bar table 43, it was barely audible. I need some jams while throwing back a pie!

Favorites:

Every single person had a smile on their face, made eye contact and said hello. EVERYONE. Very inviting.

Watch out though! If you wear Chuck Taylor's on your feet as I did last night, they just might make you bus a table or two. The entire Front of the House staff is required to wear these as part of the uniform as one enthusiastic staffer told me.

Overall, great experience!

Thoughts on Restaurant.com

As a Consumer:

WOW! This has to be the best deal of all time. I paid $3 for a $25 gift certificate from Mo's Irish Pub last week. Essentially, I am receiving $22 free from this restaurant and I can print the coupon from my personal computer, saving me a trip out to make the purchase.

The offers vary according to the stipulations of hundreds of restaurants to choose from including time and day restrictions, and minimum purchases. But the idea is the same: huge discounts!

From sports bar Blue Crew to upscale-casual Mudsocks Grill in Noblesville to Peterson's steakhouse, I will never have to pay full price again.

As a an Owner:

In regards to restaurant.com, all I have is questions.

I think the point is to get patrons in the door, but how on earth do I make money? I understand the idea of more volume, but are my food costs shot to hell? Who benefits in this relationship: my establishment or restaurant.com? Am I not better off offering these promotions independently? Is there any kind of kickback for my restaurant?


As a consumer, I feel no shame in taking advantage of deals this good. As a potential restaurateur, I see no benefit in partnering with an outside agency to offer promotions and discounts that I myself can offer. I think this may be good for chains and, forgive me as I do not mean to judge, lower end restaurants.

But, seeing Mudsocks and Peterson's - as only two examples - offering these discounts makes me think two things: they are either hurting tremendously for business or maybe they do not deserve the reputation of a top independent restaurant in our city.

If I am off base, please enlighten me. I feel the strength of a great independent restaurant is the business it generates through word of mouth, grass roots, and social media promotion.

A couple of places that do a great job of this are Scotty's Brewhouse and St. Elmos. While both have established themselves as Central Indiana's own and have brand power, both Scott Wise and Craig Huse use minimal adverting, are current on social media (facebook, twitter), and use in-house promotions, if any, to their advantage.

Owners and Consumers:

I would love to get some feedback regarding restaurant.com and other promotional vehicles for your restaurants, as well as how they have worked or not worked.


Till next Sign,

Ryan