Being Incredible With Michael Androw
Being Incredible Series With Michael Androw Owner, E&D Pizza | Avon, Connecticut
Interview by: Eric Bam - Vice President Of Sales & Marketing
We are here with the very first episode of "Being Incredible With....". Today, I’m joined by Michael Androw, owner of E&D Pizza in Avon, Connecticut. Michael, how are you today?
Michael Androw:
I’m doing very well. Thank you. How about yourself?
Eric:
Doing great. I’m excited to ask you a few questions! I truly value everything you bring to the table. Let’s jump right in.
Eric:
It’s January. What are you focused on this year, both personally and for the business?
Michael Androw:
Growth. Always growth. Personally and professionally. I firmly believe complacency leads to death. If your feet are stagnant, you’re in trouble. Even though business is very brisk for us, there’s always room for improvement. We’re constantly looking for ways to reach new segments and bring in more business. On the personal side, it’s the same thing. As we get older, we have to pay closer attention to our health and our own growth. Without us, there is no business. It’s a team process. One doesn’t exist without the other, so both deserve attention. That’s my focus.
Eric:
From a business standpoint, is there one or two things you’re doing this year to create an extra one or two percent of growth?
Michael Androw:
We look closely at the parts of the week where growth is realistic. Friday at 5:30, we’re already slammed. There’s not much room there. But what about Monday or Tuesday at 5:00? That’s where opportunity lives. We do a lot of work analyzing our audience. Where are they at that time? What are they doing for dinner? We serve a lot of families with kids in school activities and sports, so we align our marketing with those schedules.
The goal is simple. Get in front of the right people at the right time when they’re making meal decisions.
Eric:
You’re a Delco operation, and you speak on this at Pizza Expo. Let’s talk about beverages to go. What does that look like for you?
Michael Androw:
Beverages are an important revenue center. A lot of operators lump them under food cost and move on, but there’s real opportunity there. Beverage companies will supply the coolers. One cooler, two coolers, three if you have the space. Take advantage of that.
You don’t need twenty options. Be smart. Expand beyond traditional soda into flavored waters, seltzers, energy drinks, coffee based drinks. There’s no labor cost with beverages. That’s about as close to easy money as it gets.
Eric:
Some areas allow alcohol with takeout or delivery. Does Connecticut allow that, and do you participate?
Michael Androw:
Yes, Connecticut allows it. Post-COVID, the state made changes to help generate sales.
For us, once we transitioned to strictly Delco, it stopped making financial sense. The cost of the liquor license and insurance wasn’t a good return without dine-in, so we let it go.
Eric:
What’s the most profitable item on your to-go menu?
Michael Androw:
Garlic knots. Hands down.
You make dough all day. You throw dough away all day. Garlic knots are one of the easiest items to make and the margins are huge. We make thousands in the morning, tie them, par-bake them, then finish them to order. Toss them in garlic oil, serve with marinara, and they’re out the door. If you’re not taking advantage of garlic knots, you’re missing the boat. That’s about as close to easy money as it gets.
Eric:
You’re big on packaging. What do you charge for garlic knots and how do you package them?
Michael Androw:
We charge $8.95 for a dozen. We use a 9-inch clear plastic clamshell. We place a foil sheet on the bottom, add the knots, and include a 3.25-ounce plastic ramekin with marinara.
The foil keeps things clean and warm, the clear lid shows the product, and it looks mouthwatering. High profit, ready to eat, and it travels well.
Eric:
What’s your favorite color?
Michael Androw:
Orange.
Eric:
I would not have guessed that. Why orange?
Michael Androw:
When my kids were young, I decided they came first. I spent my money on them, not myself. Orange clothes and sneakers were always on clearance because nobody wanted them. So, orange became my favorite color. It represented priorities.
Eric:
What does hiring and onboarding look like for you today?
Michael Androw:
We’re fortunate. Our turnover is extremely low. The average employee has been with me seven years, front and back of house. We have a standard training process where people work their way up through responsibilities. Beyond that, culture does the heavy lifting.
Our staff genuinely takes new people in and helps them succeed. That’s not something I force. It’s something we’ve built over time. It’s a family culture, and it makes onboarding much more seamless.
Eric:
You’ll be at Pizza Expo in Vegas with workshops and seminars. Any final words?
Michael Androw:
If you want to take your business to the next level and make more money, come see me!
