Today we’d like to introduce you to Devin Peek.
Hi Devin, thanks for joining us today. We’d love for you to start by introducing yourself.
This journey started over a 2 AM conversation during the beginning of the pandemic. I managed a food truck company and I was prepping for a catered event the following morning. My brother Kaden was assisting me and we were imagining owning our own pizzeria. This was an interesting time as all our hours were being cut as everything was closing across Utah. We continued to imagine opening our own restaurant for 6 months when we found a great deal on a lease. We signed our lease in January 2021 with a projected opening date of June 2021.
Unfortunately, COVID had a huge impact on construction in Utah, so the development was delayed for 14 months.
During this time, we recruited my 2 other brothers Kyler and Brett to the project. We finally opened in September of 2022 after several delays. It was a blessing in disguise to be delayed so that we could take our time on our menu. We use sourdough for our crust which was a recipe of my grandmother, Phyllis. All of the sauces that we use are made fresh and many of our recipes are family recipes. We currently have 1 restaurant in Saratoga Springs, Utah, as well as a ghost kitchen in Downtown Salt Lake City. We are looking at options to offer catering.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
This project has not been smooth. We were delayed about 15 months as well as an inconsistent materials market due to COVID made this project almost double the cost for us.
Another problem we have been having is getting all of the technology working. Unfortunately, delivery companies such as DoorDash, Grubhub, and Uber Eats are essential to the restaurant industry, but the technology seems to be subpar.
Thanks – so what else should our readers know about The Place Pizza?
We specialize in artisan pizzas. I am one of the owners, and also the creative mind behind most of our menu.
We use light sourdough, and our crust is thin in the middle and the sides poof up. We are striving to be a staple in the Saratoga Springs/Eagle Mountain communities. We are 4 brothers that strive to make the best pizzas that we can!
Can you talk to us about how you think about risk?
I feel that risk is an essential part of life. It is hard to grow without situations that humble you. The restaurant industry is a huge risk to get into with questions such as whether will people like the food I am selling. Over 60% of new restaurants fail within the first year.
My brothers and I put everything we have into this business, and if it fails we will be over $300,000 in debt.
Fortunately, people love our food, and we are on track to beat what an average independent pizzeria sells per year.
We also have plans to up our revenue.
Contact Info:
- Website: theplace.pizza
- Instagram: theplacepizza.ut
- Facebook: https://www.facebook.com/ThePlacePizza.Ut
