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Every ending has a new beginning: the new Nice Pizza Bar on the Sea - Walla! Food

2020-08-17T08:01:41.655Z


From a cafe to a pizza bar in Rishon Lezion - the economic crisis that befell the restaurant world did not pass over the Nimrod coffee chain, which in one gloomy day had to go bankrupt. We spoke with Hadar the owner about the new reality, the unique dough, the cocktails and the choice to go for a kosher menu. there's hope


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Every finish has a new beginning: the new Venice Pizza Bar on the Sea

From a cafe to a pizza bar in Rishon Lezion - the economic crisis that befell the restaurant world did not pass over the Nimrod coffee chain, which in one gloomy day had to go bankrupt. We spoke with Hadar the owner about the new reality, the unique dough, the cocktails and the choice to go for a kosher menu. there's hope

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    Venice Pizza Bar, on the beach of Rishon Lezion (Photo: Netanel Hadad)

    From the "Quarter" in the north of the city to the Rishonim train station complex, from Cinema City and Yes Planet to Superland and the Golden Mall: there is no shortage of entertainment complexes throughout the fourth largest city in Israel, but there is no doubt that the show steals every time you visit - especially now Looking for safe places to hang out - the pastoral promenade on the beach with restaurants, lawns, fitness facilities and especially lots of open air, clean and safe.

    Unfortunately, quite a few local restaurants and cafes, including those that enjoyed stability and popularity, succumbed to the pressures of the economic crisis brought with it by the Corona plague. One of these places, which managed to become part of the landscape of the Rishon Lezion promenade, is the local branch of Cafe Nimrod. For three years, the residents of Rishon Lezion enjoyed rich breakfasts in front of the mesmerizing view of the Mediterranean Sea. Knowing that this is the last time: the famous coffee shop chain, which was born in 2007 and at its peak operated eight branches, did not survive the crisis and the franchisees had to make decisions quickly.

    Hadar Oz, the owner of the Rishon LeZion branch, decided to adapt the branch The most intriguing in town, and Nice Pizza Bar. We caught up with Oz for a crowded chat about quality pizzas, restaurants and what awaits us in the near future at Bonis Pizza Bar.

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    Arancini Bonis Pizza Bar (Photo: Nathaniel Haddad)

    Venice Pizza Bar, Promenade 19, Rishon Lezion. 053-4878036

    The restaurateur who became an accountant

    "I came to the restaurant business at a very young age," says Oz. "After the big trip after the army, I returned to Israel and decided to open a small hamburger in Rishon Lezion. A childhood friend just set up a bar in the city called Aso. So I opened our diner next to the bar and that's how Aso Burger was born. "For me at this stage of life, it's going to study. I thought about it a lot and in the end I chose accounting."

    Not exactly the obvious choice. From accounting to accounting ..
    "For me it was actually quite the obvious choice. My big brother is an accountant and my parents are also in the field, so it's something I grew up on. But beyond that, after running a restaurant for a year, I realized that the most important thing in restaurants is numbers. It was clear to me that I had no chance of succeeding in this challenging field, without fully understanding its financial side. "

    So you say goodbye to the restaurant business and dedicate yourself to the world of numbers.
    "It's not entirely accurate either. Because while I was doing an accounting degree and then an internship, I ran the local branch of the Giraffe chain in Cinema City. After five long and very demanding years, I became an accountant. "I temporarily said goodbye to the world of restaurants. At that point I started working as an accountant for my big brother and over time we realized we wanted to start a business together. When a friend approached me with an offer to set up a Nimrod Cafe branch on the boardwalk, I told him I was not really interested in breakfast.

    I guess the friend did not jump at the offer
    "The truth is that he was actually very enthusiastic and wanted to go for it. In fact he said that if he eventually decides to open the branch, he will hire me as his accountant. From there I found myself in a meeting with the people of a coffee chain "Nimrod while I was sitting there on the standard of the accountant. What happened in the end was that my big brother decided to come in as a partner, the friend decided to retire and that's how it all started."

    In total, you operated the branch for three years.
    "Yes. Three years during which we gained quite a few regular customers and also a good reputation. But then the corona arrived, the chain went bankrupt and we had to make quick decisions. In principle we could continue to operate as Nimrod Coffee "In that possibility because we could work in the same familiar format without paying money for the name. But we realized that reality is changing and that we must adapt to the new situation. In addition I am a person who loves thrills and felt I needed change. There is a limit to how much you can innovate in cafes."

    Pizza with topped with French fries (Photo: Nathaniel Haddad)

    How did you actually adapt to the new reality?
    "The most important thing we understood in the first wave period is that in the current period we need to focus on fast but quality food, ie light food that can be ordered in delivery or takeaway but at a very very high level. The first thing we did was turn to Raanan Nossel, the leading piccolo in the country. "International Pizza and one of the most respected people in the field. Together with Raanan we worked on a new concept, tried different types of recipes and in a short time built a menu, made connections with new suppliers, purchased equipment, changed branding and set out on a new path."

    You did all this with record speed
    "completely. On March 16, the door of Cafe Nimrod closed and on June 10, the door of Venice Pizza Bar opened."

    And what made you go for a kosher menu?
    "When we started Cafe Nimrod, most of our livelihood was on the weekends, when people went out to the beach. When we planned the Venice Pizza Bar, we decided that if all the other businesses were focused on the weekends, we would rather go on the middle of the week. "Eating pizza. A kosher certificate allows us to appeal to all audiences and it was also important for us as parents of children to dedicate the weekends to our families."

    What is your connection to the world of pizzas?
    "During the first wave, I stayed at home for three months and messed around a lot with dough. I discovered that it's a world that excites me because I have the opportunity to express myself and create something new every time. That's why we have a chef's pizza menu, which changes every two weeks. "The kitchen of Venice Pizza Bar and I really enjoy having a free hand. Obviously when I ran the cafe, things were very different and I felt I was not expressing my creativity as I would like."

    And Nice Pizza Bar - all the details
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    Make a lot of changes to the menu so as not to bore customers (Photo: Nathaniel Haddad)

    By the way, I've noticed that the menu has changed quite a few times since opening.
    "That's true. But it's also related to the fact that we give a lot of weight to the feedback we get from our customers. We encourage our customers to give us honest opinions and tell us exactly what they liked and why. "Less connected. That's the only way we can learn and get better all the time."

    Tell us a little about your pizzas
    "All our pizzas are based on sourdough dough that we puff on the spot for 72 hours. The long puffing of the dough gives it unique aromas and flavors, which actually differentiate us from other Italian restaurants. From the first bite you understand that this is not just another pizza. In a very special and very invested pizza.

    Beyond that, we like to play with the toppings and we also have crazy pizzas that we are very popular among our customers. We have for example a pizza that comes with the addition of smoked paprika, garlic confit, fresh oregano and chips and for example the chef's pizza. Ours is a pizza with truffle cream sauce, sweet potato chips and goat cheese. "

    Are there any discounts or special offers you offer?
    "Certainly. Among other things, we offer two pizzas of any kind except margarita for NIS 110 and we also have a family meal that includes a pizza margarita with two servings of American ice cream and twice a soft drink for only NIS 60."

    One of the reasons we chose to go for pizza is related to the period we live in (Photo: Nathaniel Haddad)

    And what about deliveries?
    "One of the reasons we chose to go for pizza is related to the period we live in. It is impossible to know what the future holds for us and what will happen in the coming months in terms of restrictions and pizza is an ideal dish for deliveries. However, today we make deliveries exclusively to West Rishon Lezion and Bat Yam. "We want the pizza to arrive in the best condition at the customer's home, we do not send our pizzas to places that are too far away."

    Finally, share with us your plans for the near future
    "The new guidelines require us to use one-time menus and almost every time I print new menus, I make a lot of changes so as not to bore customers and not get bored myself. In addition in the coming days we are going to open a unique bar "In fruit-based smoothies and alcoholic smoothies. It's going to be our collaboration with our friends from" Kibbutz on the Beach, "with each side of the venture contributing their knowledge and abilities to the cause. I believe it will be a very exciting project."

    And what about turning Venice Pizza Bar into a chain?
    "We are not there yet. At this stage we want to stabilize and continue to develop our product. We have learned a lot from the time we were part of the Nimrod Coffee chain and now we are moving heel to toe."

    What is certain is that you will not soon return to work as an accountant
    "Look, the world of restaurants is a very, very demanding and challenging world and no one works in it, who does not have a love-hate relationship with it. But it is also a very rewarding and very addictive profession. When I sat at home and prepared food for my wife and childhood, it was beyond the basic need for nourishment. Everything I made came from a place of love, a need to give and pamper. The world of accounting is a world of numbers and has far fewer emotions than the world of restaurants. He is much less attractive. "

    Venice Pizza Bar, Promenade 19, Rishon Lezion. 053-4878036

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      Source: walla

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