PMQ: You’ve got some interesting menu items
with great names, such as the Grateful Veg and the
Sriracha-cha. Who develops these signature pies,
and what are your top sellers?
Ambrose: Our Grateful Veg has been around since the
beginning and is definitely a top seller, especially with
our signature wheat crust. Most of our new pizzas and
sides come from our own employees, including the
Sriracha-cha, the Kickin’ Carnitas, the Buffalo Bird, etc.
We have also run contests with our Facebook fans to
encourage their submissions for new pizza ideas.
PMQ: You recently updated your menu to include
healthier ingredients. What was the motivation
for that? Were you getting a lot of questions and
special requests from your customers?
Ambrose: We definitely listen to our customers, both in
the store and via social media. To begin with, we have
always had a policy that our customers could bring in any
ingredient to add to their pizzas if we don’t have that ingre-
dient in stock. The only exception here is that we decided
not to add marijuana to customer pizzas, even though it
has been brought in and requested several times. It could
create a contact high for everyone in the restaurant!
[As customers brought in their own favorite ingredi-ents] we started to see that we needed to add Daiya cheese
for our vegan guests. When we started getting requests
for gluten-free pizza, we tried dozens of different crust
options, most of which tasted terrible! Finally we found
one (made off-site, since we make our flour dough on-site
each day) that has earned hundreds of rave reviews.
“Our costs have definitely
gone up as we strive to offer
since we decided we would
not change the amount of
toppings on our pizzas in an
effort to control costs.”
As a vegetarian, Woodstock’s co-owner Laura
Ambrose is sensitive to
the health concerns of
A little dough spinning adds to the high-energy atmosphere at