Pizzeria menus can range from small and tidy to large and complex, but they’ve all got one thing behind them: research and development.
In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace, talks to Hisham Abdulfattah, partner and executive chef of Willow Street Pizza in Willow Glen and Los Gatos, California, about menu development.
Abdulfattah said his first job was working in a kitchen washing dishes at age 14. He later moved on to prep and cooking at a taqueria.
« I fell in love with the atmosphere of a restaurant and the fast-paced environment, » Abdulfattah said, adding he went to a culinary academy right out of high school. « I worked probably every position in a restaurant, including front of the house. »
During the pandemic, he got a loan and bought food truck, and one of his partners owned Willow Street Pizza, which he later invested in and now co-owns.
« There’s something for everyone on their menu, » Abdulfattah said. « Willow Street is a place where you can go and feel very comfortable and warm. »
To learn more about Abdulfattah’s approach to menu development, click the link to listen to the podcast in its entirety.
