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Papi Cello presents: A recipe for pizza and love
The owners of the "slot" bar in Rabin Square found themselves with closed doors and terrible losses even in the first wave of the Corona plague.
They realized it was just the time for a change, recalculated a route and in a rather brave move decided to open a pizza bar.
The rest, history.
A story about love for people and good food
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Rabin square
pizza
Walla!
Food, in collaboration with ZAP REST
Sunday, 11 July 2021, 08:10 Updated: 13:47
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Papi Cholo (Photo: Papi Cholo)
Gil Bar and Amit Tshuva, one of the owners of the box, realized quite quickly that Pizza Bar is the right thing to do given the situation, strategic location and language of deliveries that absolutely dominated this epidemic and became perhaps its most prominent symbol.
"I decided to connect with some of my friends who fit the concept like a glove and together we decided we would use this space for the benefit of Pizza Bar. We knew we had the right location, a suitable neighborhood, and there is no more popular delivery than pizzas."
Gil Bar and Tshuva were joined by 3 other partners, Yiftach Koren, Gilad Eisenfeld and Ben Raviv, and the wheels began to move.
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Papi Cholo (Photo: Papi Cholo)
At the same time, Chef Koren recruited another childhood friend - Hagai Blaish and the two began working on a menu that would perfectly adorn the new concept.
And so, starting with a wounded business and lacking resources, five hungry partners set out who are not afraid of a long road and hard work.
They spent day and night at the place, building it, renovating and equipping it and all at a minimum of expense, with recycled materials and hard work.
"One day we went to a factory in Netanya with hammers and dismantled wooden rafts to make a wall decoration in the place," Gil Bar recalled.
Also in terms of advertising, branding and marketing they did not give up, and did everything themselves without any prior knowledge.
"We pushed ourselves to the edge every day to get better and be good and did not take a foot off the gas for a moment. We aspired and will continue to strive to be the best."
Papi Cholo (Photo: Papi Cholo)
so what are we doing? Well, sit down and build a business plan. and so it was. One day the guys broke their heads and thought about what to call the place. Gil Bar asked to hear some Italian music to get inspired and that is exactly what happened. "Suddenly I dropped the token, called Pizza Bar Papi Cholo, which is 'cool dad' in Italian," he says.
The inspiration came from a mural that has been in the place since the days of the square and is now used as the place's logo. The investment and hard work pays off. People connected to the product and concept very quickly, orders started arriving in the tens and hundreds, and the business began to thrive. "We entered a market saturated with competition, businesses with a reputation of years, and today we look everyone in the eye and aim as high as possible," says Gil Bar with a twinkle in his eye. "We have guiding principles that we work by and I adhere to them every day."
Papi Chulo Pizza, 1 King David Blvd., Tel Aviv. For details and reservations: 053-4254711
Papi Cholo (Photo: Papi Cholo)
So what's so special about Puppy Cello, other than the owner's crazy ambition?
Well, local raw material and lots of soul.
"We decided we were striving to use local raw material, as much as we could. We wanted to support businesses that were experiencing difficulties due to the situation and also celebrate our local produce. True, we are not Italy, but we are Israel and that is wonderful."
Thus, in puffy use dipped flour, and put it into a dough that undergoes 48 hours of rising.
The tomato sauce is also made from fresh tomatoes, the mozzarella from Ivri Dairy and the combination - just wins.
"Our sauces are all prepared on the spot. We use the freshest and finest ingredients available."
And after all that, what do you eat there?
Well, be prepared for that because you will have a hard time choosing.
On the menu you will find ground pizza with cheese sauce, seasonal mushrooms and truffles, green pizza with pesto sauce, mozzarella, zucchini leaves, garlic crispy beet and kashkabal confit, salmon sweet potato pizza with sweet potato cream sauce, salmon confit and chopped chives, pizza de sausage with sauce Tomato pesto, mozzarella, bacon, pepperoni and parmesan, Carna con keso pizza with long-cooked ontrib meat, soaked in tomato sauce, Iraqi cheese and parmesan, and the list goes on.
Papi Cholo (Photo: Papi Cholo)
In Papi's specials, you will find garlic focaccia, a Catalan kiss - long-puffed puff pastry, tomato sauce, quality olive oil, fresh oregano and salt crystals, arancini - three balls of beetroot risotto, blue cheese and kashkabal fried and wrapped in pampering on a pesto base , Lavana Artichoke - Lavana sheep, pickled artichoke, blush onion, crispy hyssop and quality olive oil, and more.
By the way, if you want to sit down at Papi's, you can drink cocktails and fine alcohol along with your pizza and literally "make an evening".
Gil Bar and his partners did not understand why pizza and alcohol could not hold up as a great pastime and that is exactly what they did.
"This place is full of good energies and we know that this is also one of the reasons people love it, come back to it and order it home in delivery. We managed to make an amazing lemonade here from the lemon, and we are with the face forward and look forward to continuing."
Papi Cholo (Photo: Papi Cholo)
So true, these guys put, like all the biggest clichés, their heart on the plate, or rather on the pizza tray, but rather the same heart they leave out of anything to do with running a business.
"We have adopted an exceptional management method in our world, thanks to which we are able to improve and increase our monthly income," Gil Bar explains, "We realized that our business, although it has a lot of heart, needs to be run like high-tech. We started storing and using all the data we have We produce and analyze it every day and so, the numbers and data tell the story of our business. "
Nevertheless, Niv Levy, who believed in the happy group from the beginning and brings order and organization that are critical to the proper management of a business, helps.
So what's next?
This quintet is working hard and looking forward, a new branch in the north of the city is scheduled to open soon and if you ask them, they just want to see their customers seventy, happy and mostly coming back again and again.
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