What Pizza Can Tell Us About the New Economy
By Jason Moriber • Jan 20th, 2010A vital aspect of Totonno’s, beyond the deliciousness of the pies, is the way he chose to run the shop: it opened at 3pm, they made a certain amount of pizza dough for the day, and when it ran out they closed up shop, no matter how long the line of potential patrons remained. The business did not go out of business, nor did it balloon into a national brand (which seems to be the progression of most food enterprises these days). The place has remained a vibrant business for nearly 100 years, buzzing along merrily.