Pizza With Purpose | Amy and Josh Baker

Transcript note: This transcript was generated from the episode captions and lightly formatted for readability. Speakers are Jet Bunditwong and Amy Baker.

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[1:03] Google. Getting customized quote takes about 10 minutes. Click the link in the description to get your free quote today and see why so many professionals choose Next Insurance. Hi, and welcome to the personal side of business, where every business has a story. I'm your host Jeff Banowetz. Today, my guest and her husband Josh are redefining how community, purpose, and business come together. >> >> Peaceability's is allowing individuals with special needs and disabilities to showcase their talents in the workplace. Welcome to the podcast, Amy Baker. >> Thanks for having me. I'm honored and I'm pleased to be here. >> Yeah, I'm excited to tell your story. So, first let's start. >> >> How did we get here? How did you get from You're going to have your 1-year anniversary coming up. >> Right. Yeah, right. >> So, let's talk about before that happened to this point. >> >> Yes, so uh we have three children. Our oldest uh is her name is Grace, and she was born with Down syndrome. And so, she got out of high school in 2024. And we kind of were looking at all the options post high school and what was available. And she was in the general ed classes the majority of her

[2:08] schooling from kindergarten through high school. And so, she wanted to go to college. She wanted to work. She wanted to kind of move out. She wanted a dorm room. She wanted all the things that her friends were doing. And so, we kind of came to the spot where we were looking for job placements for her. And there wasn't a lot of options that she that we found for her. And so, we thought, "Why don't we just kind of create something?" My husband >> >> has created a escrow business now for 11 years. He's a business owner and kind of has that mindset. So, we're like, "Well, let's create something of our own. What does she like to do?" Well, she likes pizza. She loves people. And so, we kind of came up with something of a this kind of like the baby formula of what we got right now, what you see. And so, we just had that need. And so, what we really needed was a just a spot for her, maybe a couple friends that she might know of that needs a job. And so, we >> >> found a local spot where we live. It was an old Pizza Hut. So, it had the bones of of a restaurant in there. And so, we created PizzaAbilities. And so, what we didn't see and what we

[3:10] didn't kind of know of at the time is that we were creating something much larger and bigger and a giant need for a lot of individuals. >> That's great. And to add on to that, you guys didn't have any restaurant experience, right? >> Zero. Zero. Zero. Okay? So, we were coming from the escrow company or escrow side, paperwork. Not a lot of customer service, not a lot of >> >> you know, food safety laws, all that kind of stuff. So, we knew nothing of it. And so, what really kind of got us to the spot of like we can do this >> >> is my husband teamed up with Ron Burner, who is the owner of Nicolosi's, which has a giant legacy here in San Diego. And so, what we did is we teamed up with them and converted their We're sitting in there used to be Nicolosi's location in Santee and converted their recipes into piece-ability into the format that we can sit here in the location in Santee. So, yeah. >> What was that beginning and training like for you with especially with Ron? Was he there for

[4:12] the first 6 months or you know, did you did you go through everything with the way? >> Yeah, no. They're a very living part of all this organization and they're still like completely involved as much as we are. We're all working more than we thought we were working, you know, um because of the passion, because of the mission. And so, um it's really something that drives us to kind of make it and dial it in for our individuals and our employees and for the customers we serve. We want it to be not only a great pizza and and a a solid food and you know, sandwiches and lasagnas and all kinds of great things, cannolis, um which Ron has a and gifted us with all that kind of wisdom, but it's the mission and the and the employees that kind of drive us to kind of create this environment and the vibe that you walk into. >> It's great and you're in less than a year. So, it's and in less than a year two locations. >> Yeah. >> What was your decision to open up the second location and what was that like going from no restaurant experience to having two locations in less than a year?

[5:13] >> Yeah, so like there were we crashed out a lot, okay? So, like it was there was a lot There's a lot of learning on the job and I would be I would be lying to you if I said it was all roses and everything, but it this is hard work where there's a lot of micromanaging and we're not only dealing So, we're just engrafting all these individuals and we're we're trying to become like a family culture and they they have family and caregivers too that we're trying to engraft too cuz it's it's not just them we're employing. It's their caregivers and their parents that are kind of along for it cuz that's their transportation or uh job coaching, you know, who >> Literally a community having to to work together. >> 100% so we're all learning like they're learning this is their first job. So this is our first time in it doing this too. So we're all kind of learning in whatever aspect together. Um but really it it really the mission and the joy and the the why is really what drives us to kind of keep going because we don't know what we're doing. We're learning how to do a

[6:14] schedule. We're learning how to do supply ordering. We're learning how to you know, maneuver all the time shifts and and the different needs. So there's so many different things we didn't foresee that would be a challenge. But when you see somebody that gets hired, their parents are crying. They're excited to be there. They're in week two. They're coming early. Their their shirt's clean cuz they've been ready to go, you know, since last shift. So um they get their paycheck. They can spend their paycheck. >> Yeah. >> So they're employee of the month. There's so many things that are so rad to see them develop and have excitement to be here. >> And you're there for the very first of those moments. >> Yeah. But it's like that that will that'll keep you going. That'll keep you singing. So yeah. >> Yeah, and I think what's even more interesting, you know, if you're running a restaurant it's one thing to have employees and be able to just train them on everything. My understanding is with special needs and individuals with disabilities, they're going to excel in certain areas and then you're going to have to train them for that but to move forward. And then

[7:16] >> >> so it's a different type of employee that you're working with. >> Yeah. >> What was it that you had to adjust as an owner, a business owner to a restaurant industry, food and beverage, you've never done before that had to really work with this population? >> So really it it across the board it's a let's raise our expectations. >> >> So not only for the individual, the employee that's coming to work that this is their first job. They might be a little scared. They might not want to be as social as you and I might want to be. They might not want to put themself out there as much. She's like, "No, come on. You can come out from the back a little bit." And wait, this is real baby steps. So, I really don't want to like put anybody in a situation that really is a trigger or not there. >> But you see it you see it happen though. I mean, they'll start to get out of their shells. >> 100%. Yeah, so >> >> we have a couple guys in here and they didn't really weren't comfortable at all with anything, you know? I mean, same, you know? They weren't comfortable with anything and now they come in with like a crown on their head. They just like

[8:18] are the king of the castle, you know? So, it's so rad to see that and not only that, like evolved. Um but the interaction with all the employees, so not all of our employees have special needs. So, some are just you know, part-time workers, high school, college, just kind of doing whatever. Stay-at-home moms, like whatever the case is and the interaction. >> >> This is might be the very first time they interacted with another person with a disability. And so, they're kind of like raising their expectations as well as to, "Oh no, he can like literally do everything, you know? He can do as much as I can do." And then the same goes for the customer. So, the customer is coming through, might not have seen three or four individuals with any disability working at the same spot like the coincidence of that. So, they're kind of looking around going, "What's going on here, you know?" They might not even know about our vibe, our mission, anything. And so, they'll walk in and go, "Wait, what?" And so, they'll see something, but it's like, "No, let's raise our expectations. They can make the pizza just as good. They can like they'll actually make it in the design

[9:20] of a smile. They'll have a lot of fun." So, it's just a whole across the board we're all learning to raise our expectations. >> And you're having new employees who probably never had jobs before coming to your restaurant setting. Yeah. Which it's it's just busy, you know? There's I'm I'm on your the weekends it's probably hectic here, right? >> Yeah, it's so fun. It's so fun on the weekends cuz you got the arcade and like teens are coming in and birthdays and all kinds of fun stuff. So, yes, so we're teaching them how to fill out business application, you know, they're all there to get their check. What do they do with their check afterwards, you know, and kind of walk it through with their parents and all the things you come in, you clock in, you you know, all these different things that, you know, how you have a first job. You just don't know until you get there. You're kind of learning on the job. So, that was cool. >> And what are some of the qualities that you're looking for in employees at Eats Bernie? >> So, we're looking for somebody that, I mean, obviously, you have to know the mission and what's going on. And so, we have not had a situation where any individual on either side with a disability or no disability that

[10:24] has said, "I can't work with her. I can't work with them." So, the flexibility has been like actually a major blessing because we haven't even seen We haven't even asked of that, but it's been a no-brainer, I feel like, you know? >> >> And so, it's just the flexibility of working with everybody and and just trying to allow others to like >> >> do certain things that like don't put a cap on that, you know? And so, it's been really neat to see that. >> >> We're looking for employees that, I mean, honestly, we don't even need to look for employees. The the The funny thing is is every day we probably have like 20 to 50 applicants email us because of the situation and because there is I mean, the good and great part The good and sad part of it is that there is not a lot of opportunities and so, when you see something and it's highlighted, you want your kid to work there. >> >> You want your brother to work there. And so, we've had so like it's just it's it's sad and we want to be able to go, "Okay, what's the next spot? We got to open another place for another 30, 40 people." So, that's what drives us. That's what we see because and they

[11:25] come in just like you do at a job application, you come to follow up and they come in and they follow up on their application. They're like, and we're all sorry." No, sorry. We we don't have any spots. So, but we got we got you listed. So, yeah. >> Yeah, which is >> >> really interesting cuz when I was driving over here, I thought of this and I said, "Normally, when you have a a food and beverage business, you're waiting for expansion based on sales." And I'm sure there's there's a part of this in your >> >> industry too in in your business, too. But, I feel like with you, your expansion is based on community need. And I think that changes the aspect of the business, right? When as you're growing, what are kind of your one, two, threes as you're looking at it go, "Okay, once we hit these markers, this is where we're going to go." Is it Is Is the the need for or for applicants coming in is that number one so far? Then it's like, "As long as we have this, we we're going to keep growing." >> Yes.

[12:27] Um and and also And also like obviously we need the sales. But then you know, you need you need good quality product. Like the mission and the story is great and it drives a lot of people in here, but you want those guests to return back. And so you need good quality product and that's kind of where Nickalosi's kind of >> >> you know, step right up. And so we have that and we have all these different We have catering, we have a ton of different um varieties on how we can best serve our community. That yes, is is the need that we see. Um and like specifically Poway, like North County, the they have like the emailing us in like inundating our email. We We need you to hear. We need you you know, we need a spot here. Eastlake, Chula Vista have been emailing us. Like I I have a fam, you know, like we have families all over. Arizona, Washington, like all these families have something that they're like, "We want to do this." So, um so that's what we're we're starting all the processes of trademarking and franchising and doing all that stuff. Um but like to be real, like we really just need the bones of a good spot. Because

[13:28] it is so um costly to turn over a building and stuff like that. So we have learned that you know since this was Nicolosi's we had the bones of a hood. We had the bones of all those kind of equipment. Um so that really helps to find something. So the people of Poway are on the search for a place like this for us. Yeah. >> Just like families just like many families are are trying to help this business >> Yes. >> It's almost unheard of like I know you know there's I think it's one thing to have support from a fan base and say you know if you do this we'll we'll support you but I think it's another thing to have communities be like we're going to put our hands in to try to help you guys grow. I think that's >> It's and on the same um same conversation school districts. So school districts have been a giant support for us. Um obviously because you see the mission and it ties into what they are doing. Um so we have had contracts and we've had bids and we've had board members and we have all this stuff like we're going to put you on our Friday pizza day. We're going to do we're going you're going to win this you're going to do this you're going to be our person.

[14:28] And so that is across San Diego County which is >> I feel like this is unheard of. >> 100% this is and that's what and we beat the restaurant to get government contracts. We're on the cover of like PMQ Pizza Magazine like all kinds of we won San Diego's Best >> >> um Fast Casual this last year. So like it it feels backwards almost you know but it's so rare to see that this is there they've raised their expectation at the same time. >> But you as a business owner need to be aware of the business side of things and you can you like you can't just keep expanding too fast. >> Yeah so we're my husband's really good at like real be real tight and real frugal and conservative with our hours with our supplies with what we got going on. So excuse me but he um so he's really good at that and he's had a track record track record for that with other businesses and So, he he wants to see the financial success of it cuz he has to prove that for Paley, for Asay, for other Washington

[15:29] companies that want to do something like that. >> Yeah, because you're it's almost like this I'll say reverse pressure, but it's coming from a different angle, right? Where I think like if people were to come in here and then you you were like people were waiting in line in in any restaurant. I think that's one thing, but now you're having this demand from this almost connected piece of the community that says that we need to have this in order to to to make us feel like we're part of this. They want to be a part of this. Well, and I think it's a different type of it's not a customer base per se, but it's families that are you're like I we we're going through the same thing you're going through. >> It's like emotional connection. We're your family, we don't even know it really. >> Yeah, it's a something business. >> >> Um, what are what are some of the the growths and then some of the hurdles that you've seen so far being a business in literally a year? >> Yeah. So, really we have I feel like we change what we do all the time.

[16:29] We're just trying to find the right um niche of what we're trying to do and what we're trying to sell um and what we're trying to kind of accomplish with the front prep line and >> >> um cross train all of our individuals, but yet still like okay, maybe we need to tweak this recipe a little bit and stuff like that. So, the one of the biggest hurdles we have is that we have so much going on on the outside stuff and what you're talking about schools. Um, we just got a pizza trailer, like scheduling, all this kind of outside stuff, but the inside structural stuff is what we really need to make sure that's dialed in and and rock solid. And so, we always kind of have to come back and you know, back to to plan A and really make sure all of that is like sound and true and ready to go. >> >> Um, and when we make changes that across the board, that those changes apply to not only C&T but Alpine. I can't imagine right now if we had like five restaurants, where that would that would really take a lot of bandwidth to

[17:29] implement all that. So, we're not there >> >> bandwidth-wise to do that. And so, that's a hurdle that we're trying to have because we have the need, the people want this this this, but we're not structurally there, I feel like, to to implement and give that attention to Pallet and give that attention. So, we It's going to probably take about another like 3 to 4 months to make it really sound and true. >> I was going to say I would say 3 or 4 years at like >> I mean, you know, honestly, probably probably. Who knows? Come back and ask me, but but to really feel like we can walk away and it and it run. Yeah. >> Yeah. And I'm just kind of curious for for you and Josh on your side as a couple doing business together, how does this feel for you? Is it >> >> Does it feel Is there this excitement with pressure going on at the same time? Are you guys are just like, "We're all for a ride. This We're kind of riding this wave the community that's that's asking for us." Or have you guys gone into this mindset of like this is really happening? Like >> All the things you mentioned, all the

[18:31] things at the same time. So, we work together. So, he had a restaurant about 11 years ago and it's still functioning, doing great, super solid. So, we worked together for a long time. I'd do like their general bookkeeping and stuff like that. But that's all I did and I kind of stepped out. He handled like the the major burdens of everything. >> >> And so, with this, we have two different lanes, I feel like. He's more, you know, business-minded and really looking at the bottom line and obviously the mission. He's super giving and all the like the mission and what we want to do and the individuals. I'm here for a good time. Like I'm here for a good vibes. I'm here for employee of the month. I'm here for like, "Oh, it's so fun." You know, good Tik Tok videos. Like that's I love that, you know? So, we both have great strengths, but they're different. Um and so, when we collide and but we do feel the pressure at times, you know? A lot of a lot of great stories, a lot of kind of like good recaps when we're kind of talking about things, but a lot of pressure at the same time because we need we need sales, we need to kind of keep a flow and and all these different things. And so that for me just as a helpmate for him it kind of like makes me stressed, you

[19:33] know? Because it takes my good vibes down. So, um, but there is a stress there and but you know, we kind of what you know, over the years we kind of learned how to you know, communicate with it, but at times just kind of like let's just let it for a minute, you know? >> So, what do you think has changed about you to make you a better business owner over the last year? >> Yeah. >> I think not realizing I'm not the expert or I have the best opinion on everything. There's a lot of people >> >> and whether they have experience in the restaurant business or not or age or where they come from, everyone's got a great idea somehow and all that can be kind of implemented to to a portion of it or percentage of it, but not feeling like my way's got to be the way. I think that's the best way to be flexible and be a good team, you know, the team person and work together. So, yeah. >> Yeah, and you know, when you were bringing up the now the the food trailer, um, what is your approach to that since this is a different avenue of the business? I mean, it's it's still in the lane, but you're

[20:34] sort of going out a little bit. What are you what's your approach to this right now? >> Yeah, so we've been since day one we've been doing a ton of events. Special Olympics, um, Santee does a big concert series out here. We've been a food vendor there. Um, so many food vendors at different agencies and >> And you were doing all pop-ups. >> All pop-ups. Canopy, we bring the pizza in hot bags, all that kind of stuff. And if we need more so Santee, we did four runs back and forth of bringing pizzas and that's when we're like, "Okay, we got to figure out a better way to do this, you know?" And so, um, that that pizza trailer was kind of born from this. And so, uh we kind of thought and we we just got it wrapped up the story the pictures of it, but it looks so cool. But, we have a giant need for that. So, we are kind of thinking that as different divisions of what our home restaurant is. So, schools and catering is one division cuz that's a whole set up, that's a delivery. We got to come here early, it's on the time schedule, different things. Um and then there's like the pizza trailer side of it. So, not only So, how we're seeing it is like these two

[21:36] departments are something we can kind of bring in maybe five to 10 more employees. And this will be so rad to get some new people that we've been waiting on the list to kind of edge to like we got a spot for you, but it's coming, just wait. And then this is a spot where we can kind of plug them in. So, we're excited just have them be a part of the ride. Cuz so many of our employees are they they thrive on that social interaction and like going out there and like asking for orders and giving orders out. So, it's just a fun experience as a customer and you get to see this now out in their community or the farmers market or different things. >> And then what as you guys are expanding this, have you thought about the five-year, 10-year picture what it looks like it or there or like planning you in supermarkets or anything like along those lines? >> No, that's uh so timely you asked because this last week we came up with like a bigger, broader vision of what we really want to do. This has been great and it's really served a need and kind of got all the emotions rolling. But we now we're thinking bigger picture in the ways of products.

[22:36] Um we're coming up with like some cookie tins, uh spices, um pizza kits that you can kind of take and have a whole experience with your family at home. And so, we just started talking about the new namings of it this week and how to get it out there. And we have a lot We have a lot of great people in our corner to say, "We got you. We'll help you with distributing. We'll help you with this. We'll help you with that." So, um we're actually we're just rolling as we see windows open and just kind of going and so yeah. >> Now I you know the first time we met you you told me that you were having this problem of having to expand in other states. What does that look like in your mind of like are you going to be the one that goes and sets up in New Mexico and Arizona and then straight to >> Yes. Okay, so I'm tired already but no it's going to be so exciting but yeah so we would franchise out there or partner with families or and that's really who the the the person's going to be that you know really has a vision for it and a connection to it. >> >> Um a parent or a special a teacher that used to be or

[23:38] something in that area really will help drive the restaurant in that location to be what it's supposed to be and so yes so in our franchise agreement you know different things you can set up or we are the team that comes out gives you a pool quality control check and make sure everything's good the vibe is what it's supposed to be and help you set up on a grand opening day and like be there so um that is kind of like the least of my worries I feel like because I love that kind of stuff and and helping people out especially with this kind of mission so it's a no-brainer for me. >> Yeah and you know your one year anniversary is coming up what has that >> >> been like for you? Did you think you were going to have be in this position one year two locations possibly expanding to multiple locations? >> Yeah. >> Like that that to me that's almost unheard of for a food and beverage business. >> Yeah so I didn't even I don't even know that like we were we're before all this we were kind of like trailing back even our work sale like traveling a

[24:38] lot just kind of doing our own thing and then you know fast forward six months from now when you know Alpine's open we're at like a a fall festival panning out pizzas for 10 bucks when I'm like what am I doing? What am I literally doing? So but it's so rad it is rad like you know you'll you'll question yourself like what did I ever think No, I never would have put all this together that we're doing all these different things." And And so, but what really has been like the neat part about it is that we've all kind of learned on the job together. >> >> And while we have um Nickolosi's and Ron and the Burners a part of it, they're learning as well because it's a whole different avenue for them. This is fast casual. This isn't restaurant style. And so, you have to learn fast casual, and you have to learn how to work all these different employees and different things. So, it's been really rad to kind of see the transition throughout this whole year. And coming up, we're having a big uh 1-year anniversary for Alpine and then Santee. Santee, we're having Tanner from Love on the Spectrum to come out. So, um it's been really cool. We've had a

[25:38] lot lot of great supporters, Mark Grant uh for our 1-year anniversary coming up and grand opening. So, it's been cool. >> Yeah. And let's start to wrap up. Grace can sit down 10 years from now and say >> Yeah. >> you something that Pizzability's brought, I think, to to the community, what would she say? >> Well, she'd tell you to get back to work, probably. Like, she's got to go. She's got to make a dough, so she doesn't have time for this. But, she would just be My my hope and my vision for her is that she would kind of be where she's at right now, um in a way that she's just doing what she loves and there's a spot She knows she has a company that there's a spot for her. There's a spot for her somewhere. For friends, for some of her friends from high school are in here, you know? And so, she has a spot, and she's got to get back to work. Because that's really like, honestly, that they are their focus. And so, um for her, it would She's the queen of the castle in here, and she'll fire and hire you in a second, you know? She comes in with a crown and a sash, like, "Who are you?" But, uh so, she'll

[26:39] be at the grand opening at all these things and just kind of, you know, setting the vibe. So, for her, I think she as long as she knows she has a spot somewhere, like her friends do and her peers do, then she she's set. She's golden. >> Yeah. >> Yeah. though. So, let's tell the audience all the stuff you guys have coming up here. >> Oh, no. I don't know. Help me. >> Okay, so you have the the 1-year anniversary. When is that happening? >> Um that's going to be in August. Uh August 12th, I think, up in Alpine. We have the 1-year anniversary for here in Santee, which is November 7th. Um and all of this we So, we have uh Instagram, Facebook, TikTok. Um we have an email list, a text list, a rewards program. If you're here locally in San Diego, come by. I encourage you to come by in Santee and Alpine. Visit us. Um just check the vibe out, you know. Bring Bring someone that loves pizza. And who doesn't? So. >> All right. I'll see you. >> Yeah. >> Well, thank you so much, Amy, for being on the show. Uh this is the personal side of business. >> Bye.