How This Pizza Shop Survives 100,000 Tourists With Just 9 Pizzas on the Menu

Today we’re in Salem, Massachusetts visiting Keenan at Garcon SuperSlice Pizza Pie Parlor. Located in the heart of the Witch City, this 18-inch slice shop is built on simplicity, confidence, and smart systems that keep things moving even during the chaos of October. Keenan shares how he went from working in Boston kitchens and graduating from the Culinary Institute of America to opening his dream pizza shop. We talk small menus, sourdough dough, managing lines during peak tourist season, running a team of 12, and why confidence is one of the most important ingredients in cooking. If you’re a pizza shop owner or any restaurant operator, there are serious takeaways in this one about menu control, queue flow, oven capacity, staffing, and creating an experience customers remember. Drop a comment if you own a pizzeria and tell us where you’re located. Garcon SuperSlice: https://www.garconsuperslicepizzapiep... Address: 14 New Derby St, Salem, MA 01970 Want to practice menu-trimming? Download our latest worksheet and see how you can simplify: https://slice.com/blog/your-pizzeria-... Chapters 00:00 Confidence in the Kitchen 00:20 Visiting Garcon SuperSlice in Salem, MA 01:08 Surviving the First Two Years in Business 01:24 From Boston Chef to Pizza Shop Owner 02:53 Taking Over a Former Fried Chicken Space 03:16 Salem Tourism and October Chaos 04:33 Renovations and Kitchen Setup 05:00 Managing Staff and Building a Happy Team 05:47 Sourdough Dough and Open Kitchen Design 06:15 Two Ovens, 18-Inch Pies, and October Volume 07:16 Why a Small Menu Wins 07:48 Running Friday Nights With Just Two People 08:34 Systems, Flow, and Chef Mentality 09:00 The Lesson From Working Under a Mentor 09:29 Designing the Customer Queue Experience 10:23 Final Thoughts and Tasting Pizza