Beau Mitall, Owner of Alberta’s Pizza, knows what it means to “try, try again.” When Mitall first started making pizza for his staff and friends in South Africa, they weren’t exactly a hit. After living moving back to New York, he continued to pursue pizza making but it wasn’t until he fell in love with Neapolitan style pizza at a small pizzeria in the East Village that he turned his ambitions up a notch. Eventually in 2016, Alberta’s Pizza was born, which pays homage to Mitall’s late mother, Alberta. Today, Mitall can still be seen in the restaurant making every single pizza by hand!
What inspired you to get into foodservice?
“Living in South Africa, I experienced the value of food from a cultural significance. I realized that food and beverage was a bridge to sincerity when people gathered to enjoy it.”
What do you love about your business?
“I love being in the food business. Knowing the food I prepare gets people so excited gives me a purpose beyond myself. It is very motivating.”
What’s the most interesting thing to happen to your business?
“The coolest thing for Alberta’s is the following of fans that have been so supportive. We now have guests’ children who can’t wait to have an Alberta’s Pizza.”
What is the biggest challenge you’ve had to overcome?
“Persevering the uncertainties of the pandemic was the biggest challenge. Persevering and resolve is the secret to get through any business challenge.”
Which Cambro products help make your business work?
“All of our food storage relies on Cambro products for their durability. We have mixed and proofed all of our pizza dough in large Cambro boxes since Day 1—and in 7 years, we still use the original 4 boxes.”
Categories: Cambro Featured Business of the Week