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  • I know that they are still in the first stages of opening, but they seriously need to get more people working there (and train them). I understand that there is a learning curve with restaurants. My family has always worked in the industry and we had soft openings and learned what we were doing wrong. The people working here just seem to be reactive not proactive. The first time we went there, they re-fired our pizza 2 times. Came out burnt, but they re made and gave us a coupon for a free pizza. Totally understandable since they just opened. Now two weeks later...Our food took 40 mins AFTER we arrived to pick up our to go order. I thought the whole idea of this place was for it to be quicker than the competition??? The gluten free crust was like glue. The staff was complaining that the reason that our order was late was that other people who had ordered online hadn't picked up their pizzas...why is that our problem? I seriously hope they get their problems fixed...this is such a great concept in such a great area of town. The first time we had their pizza it was great (after they figured out the burning temperature). Come on guys...get it together!!!! You have a great concept and can kill it if you can deliver a good product in a timely manner....
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