Pizza Today -April2023 - 10

CONVERSATION
Marc Schechter
Square Pie Guys
San Francisco, California
Concept:
Square Pie Guys is a modern
chef-driven Detroit-style
pizza restaurant with three
locations in the San Francisco
Bay Area. Our leadership team
combines culinary expertise with
innovative technology to craft
the most delicious food, all while
prioritizing sustainability and the
well-being of our employees.
Our unique blend of chef-driven
techniques and empathy for the
team helps us strike the perfect
balance between creating
incredible food and running a
successful business. Square Pie
Guys is a must-visit for delicious,
You are in growth
mode. What's next for
Square Pie Guys?
The next phase for us is
to continue expanding
throughout the region,
focusing on Marin and
Contra Costa Counties. To
achieve this goal, we plan to
utilize some licensing and
virtual kitchens as part of the
strategy. That will allow us to
extend our reach and bring
our delicious Detroit-style
pizzas to even more customers
without incurring the
What is one of the biggest
lessons you've learned in the
business so far?
Adaptability. When we first
opened the business, I had limited
experience in the restaurant
industry and came from
a background in technology
sales. As a result, I had to learn
10 / PIZZATODAY.COM / APRIL 2023
creative pizzas and a welcoming
atmosphere.
Pizza Style:
Our DSPs are made using highgluten
flour, typically fermented
for 24-36 hours, to develop a
complex, chewy texture and a
slightly tangy flavor. The dough is
formed into a rectangular
8x10 pan before being topped
with our signature cheese
blend and other ingredients.
Our pizza is then baked at a
high temperature through an
impinger oven to create a crispy,
caramelized crust edge and a
tender, chewy center.
costs and logistical challenges
of opening physical
storefronts, although once
we confirm our hypothesis
about a new market, the
plan is to open a permanent
brick and mortar there. We
are positioning ourselves
for continued success in the
competitive Bay Area pizza
scene by continuing to grow
and adapt to new technologies
and trends.
Marc Schechter (Right) and Danny Stoller co-own Bay Area-based
Square Pie Guys.
How have you been able to
capitalize on IPC wins in your
market?
We're always looking for
exciting opportunities to
partner with chefs, personalities,
local brands, and athletes to
create limited-time pizzas that
delight our customers and
support important causes in
our community. Thankfully,
all the partnerships we've
launched have happened in an
organic fashion. So whether we
connected to the partners or
they ate our pizza and messaged
a lot on the fly and adjust as I
went along. I also relied heavily
on social media, particularly
Instagram, to build our brand
and talk to other pizza shop
owners. However, I quickly
learned that the restaurant
industry is constantly changing
and evolving, and I needed to
adapt and pivot to keep up.
This has meant being open to
trying new things, seeking new
opportunities, and learning from
my mistakes. It has also meant
being willing to change course
when something isn't working
and being open to new ideas
and perspectives from my team
us about it, they've always come
together naturally. Also, the folks
we partner with align with our
values as a company and want
to raise funds for nonprofits
that focus on equity and food
insecurity, as these issues are
fundamental to us. Through
these partnerships, we hope
to not only raise money for
important causes but also raise
awareness and encourage others
to get involved in creating a
more just and equitable world.
and customers. Being adaptable
has been key to my success and
will continue to be essential as
I navigate the challenges and
opportunities ahead.
http://www.PIZZATODAY.COM
Pizza Today -April2023

Table of Contents for the Digital Edition of Pizza Today -April2023
