Have a Slice!

RC Show: Can you speak to the profitability of pizza within the restaurant industry?

Rocco Agostino: It’s more about profitability within the restaurant space itself. The margins have gotten smaller and yet there’s been an increase in costs for food products over the course of the last couple of years. Anyone will tell you that profits are slim. And no one wants to be in a business that is not making money.

RCS: In your opinion, what makes pizza such a universally loved food?

RA: Pizza is a comfort food that people don’t want to live without. I believe we all have a story about pizza that takes us back to when we were kids – a slice we had that we never forgot. And, what’s great, is pizza has only gotten better over the years, with different styles and different flavours. It’s a never-ending blank canvas to create with which is what adds to its universality.

RCS: What’s the secret of operating a neighbourhood restaurant that thrives?

RA: I think there are three primary factors that contribute to a thriving spot. Being friendly and welcoming is key. Having quality product that is executed well, must be at the forefront. And, equally as important is keeping costs in check so you can deliver a menu on value.

RCS: What are you most proud of in your career?

RA: For me it’s all about my team. Working with staff members, seeing them grow and then in some cases, seeing them venture off to greater things.

RCS: Care to share your strategies in retaining and inspiring your staff?

RA: Everyone wants to feel like they are part of something bigger. We love giving some creative freedom to our chefs and tasting what they come up with. Some of those special items make it onto our menu which is a great source of momentum.

RCS: What made you want to judge at the RC Pizza Competition for yet another year?

RA: It’s simple: I love pizza. I eat it on a daily basis and so seeing what other pizza chefs bring forward is really exciting to me.

RCS: If you could compete in one of two Pizza Competitions, would it be the Creative or Traditional?

RA: I am a traditionalist at heart when it comes to pizza. In my opinion, a margherita can outshine many other pizzas. And just adding a few ingredients to a traditional pizza would be the way I go.

RCS: What are you most excited to see/taste at the competition this year?

RA: Some great dough that’s been topped with some tasty ingredients.

RCS: What advice can you give our upcoming pizza competition competitors?

RA: I find that the best version of any dish is the first one you came up with. So, don’t over think it.

RCS: Can you speak to the importance of applying and participating in these kinds of competitions?

RA: It’s always great to be part of a competition like this. You get to see peers, you get to see what others are doing, and you get to chat with people you’ve never met who are in your industry. It’s a great learning experience for someone who is passionate about their craft.

RCS: Over the years, how has your career evolved?

RA: I’ve matured over the years, and not just because of age. I’ve left behind the mentality of “its my way or no way”. I continue growing everyday and am constantly learning so much from the people that I work with, heck, we even put a chicken pizza on the menu. If that doesn’t spell growth, I don’t know what does! I still love cooking on the line, and I love spending time with the chefs around me and talking food and getting creative to come up with new dishes. There’s nothing better!

RCS: What’s next for Chef Rocco Agostino?

RA: More pizza and more product development.

RCS: Favourite pizza slice in Toronto?

RA: I have 2 – One Night Only and Pizzeria Badiali

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