From Food Truck to Family Restaurant, Learn The Story Behind Shoreline’s Best Pizzaria, Streetzeria
As you walk down Shoreline along the Richmond Beach front, you pass by a small local neighborhood pizzaria with creatively named pizza. Streetzeria, owned by Greg Bye started as a food truck in 2012, and has developed into a well-known, family friendly pizzaria by 2014. Their mobile catering fleet is complete with a food truck and a 1957 fire truck with a wood burning oven. The restaurant is a small charming place with an intimate dining room, perfect for a family outing.
On Streetzeria’s diverse menu you find artisan West Coast style pizzas made with local fresh ingredients. Streetzeria does not just stop at making pizzas, they have an amazing pasta program too. Additionally, there is nothing better to pair with your pie then a ice cold craft beer or fine glass of wine. You can view full their menu by clicking here.
Instawork sat down and had a chat with the Owner of Streetzeria, Greg Bye, to learn more about how it started, and what he looks for when hiring new employees.
IW: How did Streetzeria start?
GB: Streetzeria started with a small cart in 2012. We started vending in Downtown Ballard and we continued that through the summer in different parts of Seattle including McGraw Square and various areas throughout and the city. We were one of the first places at Chuck’s Hop Shop. We started that before they had food trucks, we went and approached them and now it’s been a very popular place for food trucks of course. We have been evolving doing catering. The next summer we did a lot of catering business. Two years later we were able to buy this restaurant. In 2014, we opened up here and we have been here for 3 years now. We just had our 3 year anniversary and we are very welcomed by the community here.
IW: What is your most popular dish?
GB: The most popular topping anywhere in America is going to be pepperoni, but for our specialty pizza’s, it would be our Golden Gardens Pizza. We named all of our pizzas after parks in Seattle. The Golden Garden Pizza is made with our homemade Italian sausage, and cayenne caramelized onions on top of our tomato sauce base with fresh mozzarella.
IW: What do you look for when you are hiring a new employee?
GB: We look for attitude first. We can train people. We have trained a lot of people who have never worked in a kitchen and people with some kitchen experience. We can train people as long as they want to learn and want to do the job. Front of the house is the same type of thing. They have to be able to enjoy being with the public. They want to learn about wines and learn about beverages and learn about food, so it sometimes takes a different type of person and a different type of skill set, but consistency, reliability, and attitude are the primary factors.
IW: What do you think makes a great work environment at Streetzeria?
GB: Well, we are a small restaurant so people are involved in the daily decisions. When we decide on a seasonal pizza, we let everyone try it and comment on it. We value our employees input. We get a lot of great ideas from employees. You don’t always get to have that chance especially, as a new employee in a large organization. We are flexible with peoples personal lives and their daily needs that they might have, so we have some flexibility there. We are located in a great environment. We have good working hours. We are not open real late, and we are not open real early, so it fits into a lot of schedules as well.
Interested in working for Streetzeria? Apply to their open Prep Cook position by clicking here.
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