Bobby O's
New York Style Pizza on Route 66
Long story short, my family and I opened a pizza joint, and here is what we accomplished from just 2017-2022
- Created a distinctive and quality product, specializing in pizza by-the-slice, at a great location for a reasonable cost
- Had up to 15 employees at one point and onboarded over 50 employees in the span of five years
- Bobby O's became a local favorite and garnered a 4.6 Google User rating, 4.9 on Facebook, 5.0 on Trip Advisor
- Utilized a recycle dumpster, minimized single-use plastics, and sent over five tons of waste to compost instead of landfills
- Built strong ties within the Route 66 and brewing communities to create cross-marketing strategies
- Offered healthy alternatives by providing fresh toppings, salads, and distinctive vegan options
- Boasted a completely separate Gluten Free oven and prep-kitchen (the only one in Oklahoma) with dedicated staff, oven, and utensils
User Experience
When you offer over 30 toppings and different crust and cheese combinations, it's important to provide ways to simplify the complexity. Offering clever topping combos (Roasted Root 66) and meals that included a beverage, slice, and salad or breadstick gave folks ways to review the menu without being overwhelmed by it.
Same Same, but Different
This was a delicious slice of pepperoni pizza, my friend.
Traditional, diced, and cup-n-char pep on a slice cut from our traditional Red 24" Pie. But the dough and sauce were completely vegan, so vegan OR regular pepperoni and cheese could be added. This flexibility helped in production efficiencies, and honed our attention to detail with the already established GF kitchen and its regimen.