[00:00:28] Jay: Hi, everyone. Welcome to the First Customer podcast. My name's Jay Aigner. Today, I'm lucky enough to be joined by Gianluca Iovine.

Good Lord, did I get it, buddy? Tell me I got it right.

[00:00:36] Luca: You got it right.

Yes. Well, thank you. 

[00:00:38] Jay: God. Oh, and it... spoiler alert, it's not spelled like that, at all. So if you wanna make it more confusing, just add a bunch of different letters and numbers and stuff. Luca is my local pizza guy. I can't tell you how excited I am to actually have you on the show.

My kids see you, I see you. We talked about this. You're like, the guy. You're the guy. You're the guy that's always there. You're the businessman. Like, there was always the pizza guy, and, like, that's you. And I'm just... It's... I'm very honored to have you on, and I know, probably in a couple hours you'll be back making pizza.

So let's talk, where did you grow up, and did that have any impact on you being an entrepreneur?

[00:01:11] Luca: Yeah. So I mean, so I grew up in locally here. I was born and raised in Langhorne, for the most part. But, thankfully, as I got older... Through my whole childhood, thankfully, my parents were able actually to bring me back to, obviously, you know, that I'm Italian, that they sent me back to Italy every year. So every summer, my summers were, you know, going to Italy, get to see my family over there. But that was like a true childhood like experience to like, besides seeing my family, but got to live that culture and stuff. Which I think that also helped me, I guess, evolve later on in life with my business.

Obviously, like as I own the pizza shop with my family, we-- I mean, we're you know, Jay, you come in, you see us, we're like your neighborhood pizza shop, right? Like you, you come in there. I know your son, I think he likes the penne Alfredo. You go for cheesesteaks, you know, et cetera. And that's what we provide is in that kind of service is that your neighborhood pizza shop is like, we're not like these big, not to say big times, all these new businesses that in my industry that they specifically have like one big hype, like the cheesesteak spot or just the pizza shop or whatever it is. We try to not say everything, but we try to accommodate the whole family. So a family of four, or plus obviously, you know, we go in there and, you know, we make everybody happy to a certain degree. But

that's, that's how my childhood 

[00:02:32] Jay: All right, so walk... So that's in, that's the craziest shit I've ever... So wait a minute. You're... But by the way, like I know people that did that too, and they're not, they don't have the same likability factor that you do. So I like that you have been experienced in the world and integrated that into your personality in a way that's not maybe overwhelming, I guess, is the right way to say it, right?

Like I feel like you maybe respect and kind of appreciate and love the culture that you came from, but there's people that kind of do that in a way that's maybe obnoxious to regular Americans who are like, "You were born here. Like, you can love what you like," but like we're also... It seems like a bit of a, a show that some people put on to be Italian or whatever.

But you guys are like, you live it and you love it, and like that's... I love that you did that during the summer. That's pretty cool.

[00:03:15] Luca: Yeah. So that was the-- I mean, that was the thing is like, obviously like going back and still even to this day, obviously I try to make time and like always go back and like learn certain things and try to, you know, always inherit that culture back into my business. Like, there's certain things that like-- So I was trying to like put together was the fact that like, obviously, like not-- my pizza shop's not like that authentic Italian restaurant, call it like that. Obviously, we have a lot of different options in the neighborhood, but, you know, we-- like me and my dad and even my mom with her business, we, try to, always integrate a little bit into ours. Like my-- like what I was trying to say, my neighborhood pizza shop is the fact that like, obviously if you go to Italy, to their pizza shop, I-- well, actually it might be something new that they're doing 'cause I think my cousins are actually integrating chicken tenders, right? But over here, like, God forbid you go to your pizza shop and it's like, "What? You don't sell chicken tenders here?" Like, that's kinda wild. But you know, that's what I was trying to do. And like growing up though, besides going back to like my heritage of like Italy and stuff, but my-- I got in the business really, or always having it on me was because my dad.

My dad was, he, you know, ever since he was 15 years old, him and his twin brother, their request as on their 15th birthday was to drop out of school. And they got into the pizza business because their two older brothers were in it. They used to own Brothers in Langhorne, and they-- ever since then they stayed there and kept on working. And that's how I got into the business because of my dad.

[00:04:45] Jay: And what's your mom... Your mom owns a business too?

[00:04:47] Luca: Yeah.

So 

[00:04:48] Jay: What's your mom do?

[00:04:49] Luca: My mom owns a pizza shop.

We are in 

[00:04:53] Jay: Pizza shop? A different pizza shop?

[00:04:55] Luca: Yeah, yeah, yeah. So my mom actually, so years ago after me and my sister got older, obviously she was a stay-at-home mom, but she, after we got older, she's like, "I'm bored. I'm not sitting at home doing nothing, especially if you guys are not gonna be around." So she ended up getting a job as a hostess at a restaurant that we were friends with, and she got-- actually, she became really good friends with these two guys, Mario and Nick, and they opened up a restaurant back in Hatboro back in the day called Pasta Azul, which I think is still there.

They sold it to their cook back then, and I think he's doing fine.

But then they ended up, eight years ago, they opened up Pizza Village in Doylestown.

[00:05:31] Jay: Mm. 

[00:05:32] Luca: Yeah, so, so and ever since then, you know, she does the same thing. They're-- we're just in the food business, you know. That's what we like to do.

[00:05:40] Jay: Did you have a choice?

[00:05:42] Luca: I did. No, I did. So that was like actually the one big thing. My parents were like honest to me and my sister. They graduated high school, they looked at us, they're like... Especially my dad looked at me. I can never forget this. It was the honest question. He like looked at me, he's like, "Luca, like what's the deal?

Are you going to school or you gotta go to work?" So it's like those were the two options. he's like, "What are we gonna do?" And I literally looked at him and,I'm like, "Well, I was thinking about school." And he's like, "If you're thinking about school, just remember like if you're going, don't waste my time and don't waste my money." And after he said that phrase, I like sat there, I'm like, "All right, like shit, like do I actually wanna go to school?" And I didn't want to. I didn't, never cared about school. I think that's why in high school I took like the easiest... I took home ec, gym classes, shit that I probably never...

I mean

home ec I guess people should probably need more nowadays. But,

[00:06:34] Jay: I was gonna say, that's the one class you probably should be, you know, glad you took. That's like, you know, you were, it's right in your wheelhouse. You're doing shit, you know, in the kitchen

[00:06:42] Luca: Yeah, but, you know, teaching, teaching kids how to make pancakes probably weren't,

it's probably, 

[00:06:47] Jay: Fair enough. Fair enough.

[00:06:48] Luca: You know.

[00:06:49] Jay: So tell me more about the business itself, yours specifically. So you got the choice to go to school or work. 

[00:06:57] Luca: Yeah. 

[00:06:57] Jay: Start the business and like how did that work? Did you get, have help like starting it? Like what was the whole process?

[00:07:03] Luca: Yeah. So I mean, it all-- So Gianni's in Rich- like, it all really started because, initially after high school, like I was telling you, is the fact that, like, I was trying to work with my dad with his business, and at the time, I guess I was like 18, 19 years old. I truly was there for him and his partners, and I got ahead of myself, ended up getting in an argument with one of his employees at the time, and he-- like, my dad pulled me aside.

He's like, "Yo," like, "I gotta be honest with you, but you're-- you have no say in anything in here." And after that, he like looked at me, he's like, you know, like, "You can't be yelling or saying anything to the other employees. You could come and talk to me. We could, you know, figure it out, go past that and, you know, see if we gotta fix the resolution." But I took that as like... I guess, like, I was hard-headed, and I like kinda looked at it and I kinda understood what he was saying and I just like, I'm like, "You know what? You're right. It's probably best if I walk away." And I ended up getting a job as a server at another restaurant for a little bit and in even that transition, I was like, I'm like, "You know, I'll be a server, bartender."

Yes, did that, and while I was doing that, back in... It's a little before 2011, he came up to me. My dad was trying to do his own thing at the time. so he, like, told me, he's like, "I'm looking at this spot in Richboro," which was Munchies Pizza at the time. And he's like, "If you're interested in coming back to work with us, you know, like, if you wanna, like, get things going, we'll, you know, we'll open this place up." So I said yes to him. I'm like, "Oh, I'll definitely help you out. Obviously can't leave the family hanging." But we started opening this place up, started working initially, like without my dad and my mom, initially Gianni's would not be there, obviously. The first two years were extremely, extremely rough for us. We, you know, if, Do you by any chance... I didn't know, did you grow up in Richboro?

[00:09:03] Jay: No, my wife did though.

[00:09:05] Luca: So if you ask your wife about Munchie's Pizza,

[00:09:07] Jay: She's... Oh, yeah, yeah. I've been here long enough to know, yeah, I've heard, 

[00:09:11] Luca: Yeah. 

[00:09:11] Jay: a lot of different stories, but yes.

[00:09:13] Luca: So like Munch- like the location that we took over with that, like we, it had a history of obviously selling drugs and like, so when we took over that, like the first two weeks, like there was like a crazy boom in business. Like it was okay, like nothing crazy, but like it was good where like my dad's like, "Oh dude, we're good.

Like we didn't even advertise, like we'll be set." I'm like, "All right, if you say so, like you're the one with experience. Let's keep on going." And then like it just tanked literally like two years, just like, just literally just every day just struggling trying to

[00:09:46] Jay: What do though? What do you do in that period? 'Cause I haven't, I didn't see that period. What I saw now is not the same. What do you, like, 

[00:09:53] Luca: What are you doing? Yeah 

[00:09:54] Jay: How do you get up and go to work every day, and how do you, like, keep a smile on your face, and how do you, I mean, what do you do when you're in that deep, man?

[00:10:01] Luca: That's a, you know, that's easier said than done, right? Like, you don't go to work with a smile. Like, there's days that, like, it was miserable. Like, but you gotta, I guess, like, what it was for me is that, like, there, there was definitely low times, like I'm saying. I remember at one point I literally looked at my parents, I'm like, "I think we just gotta cut it.

Like, we gotta sell." And that was a conversation that was, like, rough for a little bit, but we ended up just staying. And I don't know what happened, to be honest. I hate to say this like this, but, like, I just kept going to work, doing my part. I was working seven days a week. I would take one day off, and that's when my dad would come over from his other business and work for me, and I would just have that one day off a week. But they, I guess like, I don't know, I guess we were just being consistent, started making sure that we're, you know, serving our guests better, checking out quality, where we had to like really see... Sometimes it was employees. We started noticing, like, employees weren't and whatnot, and like, that was a hard, that was a hard hit when you had to like, kinda like, it was like a letdown when you're like, "Holy shit," like, "I thought I could trust you," but it wasn't that. But it was just more of just constantly being there and then what I came into it was that being, you know... But I joke around about this 'bout myself, but the Ronald McDonald of any business, right? And that's how I felt about Gianni's. And I started putting myself part of the community, advertising more, showcasing, presenting myself, and becoming more upfront with customers.

And I know a lot of people have a hard time socializing with businesses, but I think if you can't connect with a customer, or a guest to say, is the fact that it's tough. Like, you know, especially like when in the food industry, hospitality, we're always there. You're, you know, if you don't know people by name, which is hard to remember people's name too, but

[00:11:50] Jay: Sure. Yeah

[00:11:51] Luca: It, I think that was, like, my biggest thing is, like, trying to start remembering people's names. And it felt like a connection with people. They're like They're like, "Holy shit, this guy actually has, like, a piece of me now." So that, that was a big thing, the transitioning of starting gaining trust with my guests in the community is the fact that they're like, "Oh," like, "we could connect with Luca."

And like, if there was a problem, like, me and my dad are always there. Like, you call me

any day of the week. Like, you're like, "Oh, can I speak to Luca?" I have no problem. I'm not gonna be like, "Oh, F you," like, I don't

wanna talk to this guy." It's like, yeah, like, why wouldn't I wanna talk to this guy?

So that was a big transition for us from, literally like, you know, not to say from zero, but close to it to, you know, all of a sudden like, you know, doubling our sales in a week and 

[00:12:34] Jay: Mm-hmm.

[00:12:35] Luca: "Holy shit." But it was a struggle. The first two years were definitely, definitely low.

I lost a lot of money for my parents. They kept on dishing out. My dad, like, thankfully he had a successful business already and from that, he was just constantly just rolling over everything in and I'm like... And that I think even put me more pressure to, I'm like, "Holy shit, like I can't let down this guy

if, you know, if he's putting his heart into it," I'm like, "Well, I gotta put mine into it now."

So that

[00:13:03] Jay: Makes a lot of sense. It makes sense why I saw you in there 700 hours a week. That was crazy. Every time I was in there I was like, "This guy never leaves." Wow. Okay. So then, by the way, I love the Ronald McDonald thing, 

[00:13:15] Luca: Yeah, I think personally every businessman, like every business has a face. Like I know, like obviously, you know, the logos of any business is always a thing, but I think every business showcases... Like I have my favorite restaurants that I go to, you know, businesses, and we all have those like employees that work there that aren't sometimes even the owners.

And even coming to Gianni's, like we have a great crew of people that work with us that sometimes they don't come in for us, which is, I'm more than happy.

But they come in for my employees and like, I'm like, "Great."

Busy time. 

[00:13:46] Jay: But that's so good. Like, you nailed it though, because I think what you're really good at, is finding not people like you, but, you definitely, they definitely represent the same, appreciation for me being there, right? And, like, that's a big thing. Like, they... Like, I, like I, I genuinely feel like they get that from you, which I'm sure comes from your dad and from everywhere else, and, like, from the lessons you've learned along.

So fast-forward to today. Is it Luca's kind of show? Is it your dad's? Is it, like, what is the, what does the world look like today? Or is it that's something we can't talk about and I don't want... Like, you guys have to go to Thanksgiving dinner, so don't say anything that, you know, you can't repair from

[00:14:31] Luca: If you talk to my dad, like he'll go in there,he'll definitely say it's Luca's show, but it's not. It's both of our show.

[00:14:36] Jay: Is he the bald guy?

[00:14:37] Luca: Yes. Yeah

[00:14:38] Jay: Oh my g- It's okay, yeah. The knives talked to your dad a million... I didn't know that was your dad. I kinda maybe thought that, but I wasn't sure. Okay. All right. Okay

[00:14:44] Luca: I,he doesn't, he doesn't... So that's why I'm always upfront. I mean, he's talk- he-- If he connects with you, he will 100, my dad will 100% talk your ear off.

But he, that's why I'm more upfront. I'm more personable, I guess, to a certain degree. I mean, I can't give the guy a hard time. Unfortunately, he's done it. He's put his time into it, and he's kinda over it in a sense, to a certain degree.

[00:15:06] Jay: Sure. Yeah

[00:15:07] Luca: So sometimes, like, he doesn't wanna BS. He's just like, as soon as he's like, "Hey, what's up?" Whatever, talks to

you, and he, like, passes you off. But that's why, but it's both of our shows.

Like, he as much as he says that he wants to retire, I give him a hard time about it 'cause I'm like, "Like, you can't retire just yet."

[00:15:22] Jay: Right

[00:15:22] Luca: He goes in there right now, he, like this morning, every day that he works, like he... My dad is, loves pizza, like literally loves pizza. So he, every day that he works, he'll make like a new pizza and like always likes to showcase it.

And so like I, I sit there and I give him a hard time. I'm like, "Like, what are you gonna do when you retire?

[00:15:40] Jay: Yeah, he's gonna be making the, making 

[00:15:41] Luca: pizzas at pizza home. 

[00:15:43] Jay: he's gonna make them at home. Oh, that's great.

[00:15:47] Luca: Yeah

[00:15:48] Jay: Well, who is your customer?

[00:15:52] Luca: Who is my customer?

[00:15:54] Jay: Yeah, like generally speaking, like if you had to like paint a picture, is it anybody in the community? Is it a 

[00:16:01] Luca: 100%, yeah 

[00:16:02] Jay: more? Like who, like what I mean general, like who do you see coming?

Is it families? Is it whatever? Is it just, or I mean, like you said, you're more of a generalist in a sense of what you guys provide is like the different options, so you'll get more different types of people. So I would just curious like what that mix looks like.

[00:16:18] Luca: Our mix is large. Our customer is everybody, and like there's no discrimination on anybody's look. Like, you know, like we're not like-- obviously we're your local pizzeria pizza shop, you know. We-- it's not like you could come in there and, you know, with a suit and tie and be like, "Who the hell is this guy?"

It's like, yeah, like the guy like wants a slice of pizza.

Maybe he wants a cheesesteak. And then there's, you know, there's a blue collar guy that is also working at the same time, and he's sitting there, he's like, "Yeah, I fucking need a cheesesteak. Like I've been up since 4:00 in the morning." my, you know, my customer base is like literally from extremely wide incense. And then it all depends on different time of the day. You know, we, every day we open up at 10:30, and our phones thankfully are ringing at 10:00 in the morning. And we have those local businesses, like we have the local trash guy, Lech, his office is calling me.

We have Northeastern Township calling us every day for lunches. And we try to commu- you know, same thing, always connect with everybody. They all know us by name, and we know them by name. But it all varies in

different ages. But then 

[00:17:24] Jay: Are those, better deals for you guys? Are those better engagements, like just from a, like a business perspective? Like, you know, getting a township or getting a whatever, and then you're doing catering and like is that... I mean, is that kind of the natural progression of a restaurant where you kind of want to do more of that because it's less...

I mean, some, I'm not saying you specifically, but some people would want to do less day-to-day interacting stuff and do more catering. Is that how that transition sometimes goes?

[00:17:47] Luca: I think personally, like catering's always a plus for any restaurant business. I think that's how I look at it at least. I think as catering is like, unfortunately, like sometimes it could go both ways, right? Depending time and day of the order is placed, or when it's for catering, It could put stress on that establishment because like for me, like, if you come in like obviously like, you know, we have like literally a call it like 900 square feet of kitchen space of where to cook,

and we like, if someone tries to order huge caterings amount on a Friday, Saturday night, we unfortunately turn down that business half the time because we can't accommodate those customers.

And it kind of sucks, because we just unfortunately can't provide that service at that time period. But you call me from like literally Sunday to Thursday, it's like, "Yeah, I'm taking that order and there's not an issue."

But for me, like in the initial question for that was that it could like-- I take all that business because like I, I want those like even like...

So we back in the day to create my business to like, 'cause I was trying to get those customers in, I'm like, "How the hell do I like get these people in the door?" So I started like, just like literally just bringing a stack of menus with me, whatever I had. Like, I think back in the day, my dad, I remember like, he's like, "Let's make some promotional products."

I'm like, "Whatever you want, I'm in." So he like ordered like, what are those, bottle cap openers and beer bottle, whatever. Flashlights he made, and literally had Gianni's and our phone number on it, and so I like brought a stack with me and I would go around all the local businesses to the township, had samples in the car.

Like I had pizza boxes filled with pizzas and like, I'm like, "Yo, like I'm Gianni's. I have around the corner." I'm like... And I literally looked at him, I'm like, grabbed a hold of managers, owners, whoever it is that I like... Obviously I didn't go to like the local pizza guys. I don't think they wanted to hear my fucking spiel. But I did hit up McDonald's in town and I'm like, "Hi," I think his name's Mark over there, but he, even like looking at those guys, I'm like, I made him a deal. I'm like, "Look, like, you know, like, if you guys wanna order, tell all your employees during lunch hours on their breaks," God forbid that they don't want like obviously McDonald's or Taco Bell, whatever it could be. But I made him a deal like that. I'm like, "You come in from the hours of 11 o'clock till 3 o'clock," I'm like, "I'll give you 15% off your order." End of story, you know?

And I'm like, "As long as it's for like that employee at that, you know,

work hour, I'll accept it." And, you know, like obviously like there was some times that like there were some customers like trying to scam us. They're like, ordering like all of a sudden, like that lunch order wasn't a lunch order anymore. Like you could tell like from like, you know, two slices of pizza or a personal pie or a cheese steak and fries to like somehow this dude wants to order two large pies and like a specific dinner at like...

And then he like, he's like, "Can I come pick it up at 5 o'clock?" And it's like, this isn't a lunch order anymore. This is you're taking it for your family.

[00:20:35] Jay: People will try to get over any way they can. 

[00:20:37] Luca: Yeah. No, of 

[00:20:38] Jay: isnot a surprise. I love that though. I love... I mean, that's the kind of stuff I want to hear, because that's... I have one question. Tell, or it's not even a question, but tell everybody why starting a restaurant is a terrible idea, 

[00:20:52] Luca: Uuh 

[00:20:53] Jay: And then tell everybody why starting a restaurant is a fantastic idea.

[00:20:56] Luca: Well, I don't know if I would tell anybody that's a terrible idea. I would think like-- I would say more like, we've heard it plenty of times that, like, people are like, "I like to cook at home." And it's like, "That's cool. Do you like the stress, though? Do you..." You know? Like, I would say, like, it's a terrible idea if you have that, the mentality of like, you have specific recipes that you do personally and you like to serve that because you think, like, the other guy, would be me, be like, "Yeah, well, Gianni's Pizza doesn't know how to make a chicken cutlet or doesn't know how to make a cheesesteak or doesn't know how to make a pizza, and I know how to make it better."

And it's like, that's cool, and I'll agree with you and I'll be like, "That's fine. You have your own way and I have my way," and I'll end it at there. But I'm not gonna say that your product's better than mine and I'm not gonna say mine's better than yours. But if you have that mentality and you say that you just, like, think like, "I have a better product," you might get screwed over because, like, there's other aspects of business, right?

Like, there's so many things that, like, obviously it's like trying to start your LLC and calling your insurance guy, and when they start, like, asking you, like, all these questions of like, you know, what's it gonna cost to, like, the cap on, like, this insurance? Like, when we have a policy for a million dollars just at Gianni's, because God forbid that, like, this shit might burn down and you don't know where you're renting from or even go into that, into some spaces.

Like, thankfully my dad was able to, in the beginning, double down really hard and he bought his location. Like, that, he like sat there, even while things were going bad,he's like, "You know what? Like, forget about renting anymore." He's like, "I wanna, like, own this building now and, like, we'll try to mortgage this thing out." And which helped us big time. But, some people, like, going into the restaurant business, they sign these leases that, like, hurt them.

They hurt them bad. So for me, there's a lot of aspects of that. Like, if you come out of, like, any other jobs that you don't really deal with hospitality, I would say it's a terrible idea, I guess.

But I wouldn't say it's a horrible idea. I would think, like, if you're into hospitality, I think that's what you need to do. Because, like, that I think is, like, 50% of the other half of this business is hospitality. I remember when I used to work at that other job when I left my parents, I used to tell this one bartender, she thought I was nuts.

I'm like, "I like to help people. I, I, as a server, I think this is, like, kind of cool." Like, and granted, like, any job, right? Like, we all have our bad days. We all have our bad customers and which I hate to say bad customers, but I guess there's disagreements and sometimes. But,

[00:23:45] Jay: That's a nice way to put it

[00:23:46] Luca: Yeah.

And, you know, but I think personally in this business of the hospitality and restaurant and especially in the pizza shop game,you're one-on-one. Like, you're talking to the people and, like, if you can't talk to those people and like what I was saying, like be presentable,I think that's what kills you, you know?

[00:24:04] Jay: I love that. That's, I mean, that's actually answers both at the same time. I mean, I think if you're into hospitality, which some people are not, including myself, then, like, you shouldn't be in it. It's just like, it's that simple. But I think I never really thought of it that black and white.

I have one more question for you. This is not about business. It's not about pizza. It's just about, Luca being Luca. If you could do anything on earth and you knew you wouldn't fail, what would it be?

[00:24:29] Luca: Ooh, man, that's crazy that you brought that up because I literally had this discussion the other day with

[00:24:33] Jay: All right, perfect. Yeah, you're prepping for the show

[00:24:36] Luca: Oh, I literally looked at them and I said I'd probably work at Target and stock shelves

[00:24:41] Jay: That's what you'll do

[00:24:42] Luca: Possibly, yeah. I've thought about it. Like, I mean, like I love with what I do and who I work with, especially at the moment. But sometimes I think about it and I'm like,I think I would be good at just working for under somebody else, different company. You know, I've crazy OCD for myself that like I could go probably go to Walmart, Target, stock the shelves. I'd probably put every label nicely neat for you.

[00:25:03] Jay: Yeah, and then when you're done with that, you'll be like, "I have to take this place over. It's a mess." And then you'll be back to needing to run a business again. I don't think-- I don't foresee you lasting very long, stocking shelves, 

[00:25:15] Luca: I think we someti- I think any, you know, any business owner sometimes, depending like if you don't set yourself up, which I think that's my biggest thing in the next, six to, not, I don't wanna say six, six months, but in the next year or so, try to improve our team to, help me more manage Gianni's.

Not that we're, not that we're like crazy large, but would be helping out, obviously transitioning my father out, helping me transition and grow a little bit more.

But I think that's anybody in small businesses is trying to make sure that you have the right team and managing everything and having things more organized. But that's my thing is like dream job. I think I am in my dream job right now 'cause this is what I was born into and I've been doing for a long time. so for me it was just more of like, and it's an answer of like working for like, you know, I've done it for a little bit before, but working for someone else and, you know, walking away without stress and worrying about problems, I think that would be the easier question for it

[00:26:11] Jay: All right. I mean, look, if you go work at Walmart, I'll come visit you, but I don't think that's gonna happen. So, if people wanna reach out to you directly, Luca, most people would say, "You can find me on LinkedIn." I don't think you're gonna say that. If people wanna reach out to you about anything about owning a pizza place or just anything they heard today, how would they get in touch with you?

[00:26:36] Luca: I mean, right now, I mean, it would be directly at Gianni's Pizza.

I, 

[00:26:40] Jay: let's do it.

[00:26:41] Luca: yeah. You know, yeah,

I'll be at Gianni's Pizza. 

[00:26:43] Jay: I'll put it in the, I'll put it in the notes. Yeah. I'll put it in the notes. I'll put it in the show notes

[00:26:47] Luca: Yeah, it would be my personal email, to be honest. So it's my, first initial L and then my last name @gmail.

[00:26:52] Jay: All right. Beautiful. Your love for your dad is something I wasn't expecting to hear so much about today. Not even just directly, just indirectly I can tell, kinda how much you appreciate what you've watched him do, and I have a son who's 21, and I feel a little bit of, I feel a little bit of that from him, but I see a lot of it in you, and I see that it's like, it's a really cool thing, man.

And, like, you're doing the community a service. You're like a ray of sunshine. Your team is awesome. I'm not saying all this stuff for any other reason than, like, I love coming in there and visiting you guys, and, like, it's... You've built a really cool thing, and your dad has, and I'm gonna have to go visit your mom's pizza shop at some point.

But thank you for giving me some of your very valuable time today. I'm sure I'll be ordering from you. Oh, it's tomorrow, right? Friday. So I will probably see you tomorrow. 

[00:27:41] Luca: Pizza Friday, man 

[00:27:42] Jay: That, pizza Friday. Other than that, brother, thank you for being on. We're gonna follow your journey. 

[00:27:45] Luca: Thank you for having me. I appreciate it. 

[00:27:47] Jay: Yeah, man, we'll talk to you soon, all right?

Thank you, buddy. See you, Luca. Later. 

[00:27:51] Luca: See you

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