"We welcome any pizza coupons, offers or specials, and always have - it's not just 'take' or 'accept,'" he says to emphasize the policy. That's not to say Pizza Rita gets an unusual amount of complaints, but rather an example of the Dickmann family's commitment to customer satisfaction and business transparency. Like, if there is a Yelp or Google review, I'll say 'Hey, I'm sorry, give me a call or text.' People ask why I put my personal phone number out there, but it's not like someone can punch me through the phone." "My number is everywhere, and this is something pretty rare, but it's easier for me. "I'm on the phone a lot," Dickmann notes. On the "contact us" page, beneath an old black-and-white photo of Dickmann next to his grinning eldest daughter, Rita, the pizzeria's namesake (a play on "pizzeria"), is the heading "Contact Rita's Dad." His personal phone number is printed directly on coupons and is easy to find on Pizza Rita's website. Pizza Rita owner Brian Dickmann wants customers to call him. We sat down with co-owners of each to dig into their history, secrets to success and more. No matter which of the two you're most loyal to, both reliably bring piping hot and affordably priced pies to local doors, and bellies. Its local counterpart and competitor Pizza Pipeline debuted the year before, in 1988, and currently oversees six locations in the Inland Northwest, including a franchise in Pullman. Pizza Rita, opened in 1989, has four locations across Spokane today and makes the pizza served in several urban high school cafeterias. Launched in the late 1980s, the Spokane area's two largest and oldest locally owned delivery pizza kitchens are still going strong. Did it fill the "hungry gap? Yes, would I order it again, probably not.Pizza Rita founder Brian Dickmann (left) and Pizza Pipeline co-owner Mike Kight. I am used to pizzas that have high-end ingredients (meats and cheeses and sauce) and the handmade dough is given a longer "proofing time" which helps its taste and color. This accomplishes a couple of things, #1 it hides what is underneath or what isn't underneath the cheese and #2 once cooled sadly it all slides off of the dough base with each bite because it has melted into the lower ingredients. Their style of pizza has a heavy amount of cheese on top of all of the meats. I found the meats to be bland, pepperoni and Canadian bacon were hard to find (under the heavy cheese) and really weren't memorable. A limited amount of spice is used in their sauce recipe, canned? IMO-either go fresh or use/add enough garlic, oregano, high-quality tomatoes, etc.to improve the taste. The tomato sauce was heavy on the tomato paste. The dough was nothing special, fairly tasteless. Why? Let's start with the basic ingredients. I had a large pizza delivered to my hotel room and I'm sorry to say that I wasn't too impressed. Restaurants for Special Occasions in Spokane.Restaurants for Group Dining in Spokane.Seafood Restaurants for Large Groups in Spokane.European Restaurants for Families in Spokane.
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