Today we’d like to introduce you to Roberto Faltz.
Hi Roberto, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My family is from Sicily and had various pizzerias and restaurants. My entire family cooked. My grandfather was the main cook in our household. I was always in the food industry since I was 13 working in the supermarket industry. After graduating Rutgers with a sales and marketing degree i pursued my career in the industry working in supermarkets, food distributors, food brokers and eventually working as a national sales manager for a company in California. At 29 I opened my first restaurant but it did not work out as I wanted to because I was also pursuing a career and could not dedicate my full attention to the business. I made a conscious decision to close and move forward with my sales career. I quickly excelled and started my own food brokerage business and while still doing national sales calling on all the big chains in the country. Than in 2009 I decided to open a small takeout pizzeria that I still own today.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No it was not. Finding the right help has always been and issue. As well as balancing family and work at the same time. However after 17 years I think we have the right recipe however in this industry it is never a smooth road even when you been doing it for a couple of decades.
Appreciate you sharing that. What should we know about Giofanos Pizzeria?
I currently operate Giofanos Pizzeria and I am in the process of opening another one at the Berlin Farmers Market in Berlin Nj. I also own and operate Falzano Food Dist Inc that I started in 2017.
I try to keep things traditional as they were when I was growing up. Sicilian recipes are not meant to be fancy or complex. They are meant to be simple and elegant.
I try not to be trendy however sometimes you have to please your audience and introduce items that people are requesting even though everyone else is doing it. The key is to try and do it better.
The things we are known for is making alot of things from scratch. I still make my eggplant and meatballs. I do not use frozen product. I still filet and bread all my chicken cutlets.
Our marinara sauce and wing sauce sets us a part. I know this because i have alot of customers that come in just buy our sauces.
Our pizza is more NY style thinner crust and less dough. I was born and raised in Brooklyn and when I moved to SJ I could not believe how doughy the pizza was here.
Any big plans?
As I mentioned we are opening a new place in weeks. My younger son will be finishing college soon and there is a good chance he will take over the businesses. I will always be involved and come to work everyday however I want to slow down a little. I would love to back to Sicily and visit my family and spend some time traveling with my wife.
I do not want to say I want to retire or use the word retire just slow down and relinquish some everyday responsibilities but still be involved in the important aspects of business until I feel my son can take full control and than I will come in and work because retirement is not for me. I still need to do something and doing nothing is not for me.
My main reason for my decision to slow down is I had brain surgery last year and it changed me in a way that is profound. Not to sound like I had an epiphany but it just made me realize I have to make changed in my life.
Contact Info:
- Website: https://giofanos.com
