Arthur (Artwork) Shabez has quietly maintained one of many top-rated pizzerias in one of many largest pizza cities within the U.S., Chicago, for over 30 years. There’s no magic system or secret to The Artwork of Pizza within the Lakeview district. He places within the dedication to the enterprise and stays steadfast to the merchandise he created at first.
A profession in pizzeria possession began earlier than The Artwork of Pizza. “That is my forty first yr within the pizza enterprise,” he says. First venturing into enterprise with a accomplice, he opened Coluta’s Pizza in 1980. With a profitable run beneath his belt, Shabez was able to make his mark on the Chicago pizza map.
Arthur (Artwork) Shabez, proprietor, The Artwork of Pizza, Chicago
He began small and located a tiny carryout location within the but to be revitalized Lakeview neighborhood. He took an opportunity on a growing space and the choice paid off because the neighborhood has grow to be a sought-after residential and industrial district.
Quick ahead to at present. Pizza At present visited The Artwork of Pizza this fall to meet up with Shabez and discover out the place the pizzeria is at present, particularly given the present restaurant local weather, and listen to Shabez’s story.
Whereas touring the constructing, we walked throughout the edge into the counter service space. “(After we opened in) Might 1989, this was a four-store mall,” Shabez says of unique house earlier than increasing into your complete constructing. “This was our spot,” he says of his unit. “I haven’t touched this spot. It’s all unique.”
Behind the counter are heated show circumstances that includes stuffed, pan and skinny pizzas by the slice. Extra on the pizza later. As we walked by means of the swinging doorways, we enter a compact kitchen with two large, double stacked deck ovens with three designated makeline and meals prep areas. The output from this condensed house in spectacular.
The restaurant doesn’t cease there. In 2008 throughout one of many largest financial busts, Shabez jumped on the alternative to purchase the constructing, a savvy enterprise transfer for a pizzeria in it for the lengthy haul. The house featured 4 storefronts all the dimensions of the Shabez’s takeout and supply restaurant and a sought-after parking zone, a prize in Chicago. “I overpaid nevertheless it was the very best transfer I ever did.”
Buying the constructing was no simple feat however Shabez was assured in his product and the Metropolis of Chicago confirmed it years earlier and continued to validate the standard of the pizza. The Artwork of Pizza was rated the very best deep-dish pizza in Chicago in a 2001 Chicago’s Selection Eating Ballot with The Chicago Tribune. The store went head-to-head in opposition to the largest names in deep dish pizza.
“A woman is available in and he or she sat down, ‘I bought to let we’re operating a contest and you’re Prime 3 and we’re going to be saying the winner for the very best deep-dish pizza,’” he remembers. “I mentioned, ‘wow I didn’t know something.’ She mentioned, ‘how would you’re feeling in case you are No. 1?” I mentioned ‘Humbled.’ So, I’m in my basement at 11 pm and I’m on their factor with The Chicago Tribune and right here they go. And I simply began screaming after I noticed No. 1. I bought goosebumps. Enterprise went loopy.”
The ranking even had different Chicago deep-dish legends lining as much as attempt The Artwork of Pizza. Shabez says, it was tough for a number of years attempting to maintain up with demand, however he leaned on his skilled group, and so they continued to provide the constant pizza.
With word-of-mouth momentum that cash can’t purchase and an expanded location, Shabez set his sights on a brand new location. At 3 a.m. he discovered the right spot, a shuttered pizzeria on the market in downtown on State Road with three neighboring faculties and close by Michigan Avenue. He texted his realtor and was within the pizzeria the following morning. The State Road location opened in 2017.
To at the present time, he says, shopping for State Road was top-of-the-line selections he’s made in enterprise. “Two years later, I bought it to 2 staff from right here (Ashland location) who I took over there,” he says.
This isn’t the primary time staff have taken possession of his pizzeria. An bold younger worker on the first pizzeria he co-owned ultimately purchased the proprietor out.
Shabez shares grow to be an proprietor along with his staff. “I present them,” he says. “‘Look what you make. Look how you’re employed for it. For those who put that over right here as an proprietor, you’re the proprietor. So not solely are you getting wage from working, you’re additionally getting the proprietor’s share.’” Shabez had hoped that at his Ashland Ave. location, he may go down the reigns. However’s a bit extra complicated with Lakeview actual property.
The Artwork of Pizza’s loyal group is devoted to its success. Shabez shared that a few of his staff have been with him for 30 years. “Oscar’s off at present 30 years, Jasper’s off at present, 30 years,” he says “All these different guys have 16 years, 10 years. Everyone will get a great Christmas bonus, two weeks paid trip after a yr. They get $100 to come back in on New 12 months’s and I give them $50 on their birthday. That’s how I hold them. I’ve a household at residence. I’ve a household right here. You see your loved ones right here greater than you see your children.”
Even with a observe report for treating staff effectively, Shabez says that discovering staff now could be the hardest it’s ever been and he’s unsure recruit new staff. “I’ve an advert within the paper,” he says. “I’ve an advert on the Tribune web site, ‘skilled pizza makers, 40 hours plus 10 hours time beyond regulation, $60,000,’ nobody. It’s scary. We had 27 staff together with drivers two years in the past. We’re down to twenty. We’re naked boned now.” However Shabez is dedicated to sustaining his open hours for The Artwork of Pizza prospects. “My brother as soon as informed me, ‘For those who give your prospects a possibility to attempt one other pizza place, they simply may prefer it higher.’
Prices of products is one other present hurdle Shabez is dealing with. “No. 2 actually is worth fluctuation on meals,” he says. “I don’t like elevating my costs. Individuals know that. I can’t stand it, however I needed to.”
Like many operators, Shabez is analyzing what to do on each fronts. Sadly, he says, “Hiring and the meals prices, I’ve no reply.”
The labor pressure and value of products isn’t slowing down enterprise as Shabez says 2021 is shaping as much as be a record-breaking gross sales yr. And that’s coming off of the restaurant trade crushing 2020.
However The Artwork of Pizza carried out effectively in the course of the COVID-19 pandemic. “When COVID hit final yr, for 4 months, it was ‘purchase two slices, get one free’ and I didn’t have to do this,” he says. “We have been busy. We did very effectively however I give. And I didn’t promote. There was an indication inside.” Even with the circumstances and discounting, Shabez says, gross sales have been up three to 5 p.c in 2020.
He believes the supply and carryout emphasis will proceed for a while. The Artwork of Pizza is 10 p.c dine-in, 55 p.c carryout, and supply is the rest. Carryout consists of gross sales from one third-party supply service. He used to accomplice with a number of others however as he had points with the drivers or service, he cancelled them.
The menu is 99 p.c the identical because it was years in the past, Shabez says. “We’ve added just a few gadgets through the years, however all the things is identical,” he provides. “I hold asking my cooks ‘what’s not promoting?’ All the things is promoting so if it wasn’t, I’d take it off.” The pizza and dough system? “Nothing’s modified — identical sauce, identical dough,” he says.
Slices are a a lot bigger proportion than entire pies. Shabez retains the pizza menu traditional with cheese, meaty, spinach and mushrooms, vegetarian, southwestern and Hawaiian choices. The Artwork of Pizza additionally includes a menu of appetizers, salads and sandwiches. It highlights the Chicago staple Italian Beef, in addition to rooster Parmesan sandwich and a ribeye steak sandwich. Shabez rotates every day lunch and dinner specials on a big, brilliant digital signal with excessive visibility to avenue and pedestrian visitors.
At the moment, these are the one promotions. “Through the years, we did radio, unsolicited mail, commercials,” he says. “I consider the very best is door-to-door flyers as a result of they get them proper there and so they can learn them or throw them out. I do have a university child who does Fb and Instagram.”
“Once I opened, I used to be doing 10 p.c a yr in promoting,” he says. “Throughout COVID, I didn’t promote in any respect.” Shabez says, sharing that his retailer’s output is maxed out so promoting now would trigger longer wait instances, particularly with supply.
Shabez is a hands-on operator, anyplace from two to eight hours a day. When he does get an opportunity to get away, he says, “I prefer to go simply sit in a restaurant and clear my head. Severely, I find it irresistible.”
Denise Greer is Govt Editor at Pizza At present.
Arthur (Artwork) Shabez has quietly maintained one of many top-rated pizzerias in one of many largest pizza cities within the U.S., Chicago, for over 30 years. There’s no magic system or secret to The Artwork of Pizza within the Lakeview district. He places within the dedication to the enterprise and stays steadfast to the merchandise he created at first.
A profession in pizzeria possession began earlier than The Artwork of Pizza. “That is my forty first yr within the pizza enterprise,” he says. First venturing into enterprise with a accomplice, he opened Coluta’s Pizza in 1980. With a profitable run beneath his belt, Shabez was able to make his mark on the Chicago pizza map.
Arthur (Artwork) Shabez, proprietor, The Artwork of Pizza, Chicago
He began small and located a tiny carryout location within the but to be revitalized Lakeview neighborhood. He took an opportunity on a growing space and the choice paid off because the neighborhood has grow to be a sought-after residential and industrial district.
Quick ahead to at present. Pizza At present visited The Artwork of Pizza this fall to meet up with Shabez and discover out the place the pizzeria is at present, particularly given the present restaurant local weather, and listen to Shabez’s story.
Whereas touring the constructing, we walked throughout the edge into the counter service space. “(After we opened in) Might 1989, this was a four-store mall,” Shabez says of unique house earlier than increasing into your complete constructing. “This was our spot,” he says of his unit. “I haven’t touched this spot. It’s all unique.”
Behind the counter are heated show circumstances that includes stuffed, pan and skinny pizzas by the slice. Extra on the pizza later. As we walked by means of the swinging doorways, we enter a compact kitchen with two large, double stacked deck ovens with three designated makeline and meals prep areas. The output from this condensed house in spectacular.
The restaurant doesn’t cease there. In 2008 throughout one of many largest financial busts, Shabez jumped on the alternative to purchase the constructing, a savvy enterprise transfer for a pizzeria in it for the lengthy haul. The house featured 4 storefronts all the dimensions of the Shabez’s takeout and supply restaurant and a sought-after parking zone, a prize in Chicago. “I overpaid nevertheless it was the very best transfer I ever did.”
Buying the constructing was no simple feat however Shabez was assured in his product and the Metropolis of Chicago confirmed it years earlier and continued to validate the standard of the pizza. The Artwork of Pizza was rated the very best deep-dish pizza in Chicago in a 2001 Chicago’s Selection Eating Ballot with The Chicago Tribune. The store went head-to-head in opposition to the largest names in deep dish pizza.
“A woman is available in and he or she sat down, ‘I bought to let we’re operating a contest and you’re Prime 3 and we’re going to be saying the winner for the very best deep-dish pizza,’” he remembers. “I mentioned, ‘wow I didn’t know something.’ She mentioned, ‘how would you’re feeling in case you are No. 1?” I mentioned ‘Humbled.’ So, I’m in my basement at 11 pm and I’m on their factor with The Chicago Tribune and right here they go. And I simply began screaming after I noticed No. 1. I bought goosebumps. Enterprise went loopy.”
The ranking even had different Chicago deep-dish legends lining as much as attempt The Artwork of Pizza. Shabez says, it was tough for a number of years attempting to maintain up with demand, however he leaned on his skilled group, and so they continued to provide the constant pizza.
With word-of-mouth momentum that cash can’t purchase and an expanded location, Shabez set his sights on a brand new location. At 3 a.m. he discovered the right spot, a shuttered pizzeria on the market in downtown on State Road with three neighboring faculties and close by Michigan Avenue. He texted his realtor and was within the pizzeria the following morning. The State Road location opened in 2017.
To at the present time, he says, shopping for State Road was top-of-the-line selections he’s made in enterprise. “Two years later, I bought it to 2 staff from right here (Ashland location) who I took over there,” he says.
This isn’t the primary time staff have taken possession of his pizzeria. An bold younger worker on the first pizzeria he co-owned ultimately purchased the proprietor out.
Shabez shares grow to be an proprietor along with his staff. “I present them,” he says. “‘Look what you make. Look how you’re employed for it. For those who put that over right here as an proprietor, you’re the proprietor. So not solely are you getting wage from working, you’re additionally getting the proprietor’s share.’” Shabez had hoped that at his Ashland Ave. location, he may go down the reigns. However’s a bit extra complicated with Lakeview actual property.
The Artwork of Pizza’s loyal group is devoted to its success. Shabez shared that a few of his staff have been with him for 30 years. “Oscar’s off at present 30 years, Jasper’s off at present, 30 years,” he says “All these different guys have 16 years, 10 years. Everyone will get a great Christmas bonus, two weeks paid trip after a yr. They get $100 to come back in on New 12 months’s and I give them $50 on their birthday. That’s how I hold them. I’ve a household at residence. I’ve a household right here. You see your loved ones right here greater than you see your children.”
Even with a observe report for treating staff effectively, Shabez says that discovering staff now could be the hardest it’s ever been and he’s unsure recruit new staff. “I’ve an advert within the paper,” he says. “I’ve an advert on the Tribune web site, ‘skilled pizza makers, 40 hours plus 10 hours time beyond regulation, $60,000,’ nobody. It’s scary. We had 27 staff together with drivers two years in the past. We’re down to twenty. We’re naked boned now.” However Shabez is dedicated to sustaining his open hours for The Artwork of Pizza prospects. “My brother as soon as informed me, ‘For those who give your prospects a possibility to attempt one other pizza place, they simply may prefer it higher.’
Prices of products is one other present hurdle Shabez is dealing with. “No. 2 actually is worth fluctuation on meals,” he says. “I don’t like elevating my costs. Individuals know that. I can’t stand it, however I needed to.”
Like many operators, Shabez is analyzing what to do on each fronts. Sadly, he says, “Hiring and the meals prices, I’ve no reply.”
The labor pressure and value of products isn’t slowing down enterprise as Shabez says 2021 is shaping as much as be a record-breaking gross sales yr. And that’s coming off of the restaurant trade crushing 2020.
However The Artwork of Pizza carried out effectively in the course of the COVID-19 pandemic. “When COVID hit final yr, for 4 months, it was ‘purchase two slices, get one free’ and I didn’t have to do this,” he says. “We have been busy. We did very effectively however I give. And I didn’t promote. There was an indication inside.” Even with the circumstances and discounting, Shabez says, gross sales have been up three to 5 p.c in 2020.
He believes the supply and carryout emphasis will proceed for a while. The Artwork of Pizza is 10 p.c dine-in, 55 p.c carryout, and supply is the rest. Carryout consists of gross sales from one third-party supply service. He used to accomplice with a number of others however as he had points with the drivers or service, he cancelled them.
The menu is 99 p.c the identical because it was years in the past, Shabez says. “We’ve added just a few gadgets through the years, however all the things is identical,” he provides. “I hold asking my cooks ‘what’s not promoting?’ All the things is promoting so if it wasn’t, I’d take it off.” The pizza and dough system? “Nothing’s modified — identical sauce, identical dough,” he says.
Slices are a a lot bigger proportion than entire pies. Shabez retains the pizza menu traditional with cheese, meaty, spinach and mushrooms, vegetarian, southwestern and Hawaiian choices. The Artwork of Pizza additionally includes a menu of appetizers, salads and sandwiches. It highlights the Chicago staple Italian Beef, in addition to rooster Parmesan sandwich and a ribeye steak sandwich. Shabez rotates every day lunch and dinner specials on a big, brilliant digital signal with excessive visibility to avenue and pedestrian visitors.
At the moment, these are the one promotions. “Through the years, we did radio, unsolicited mail, commercials,” he says. “I consider the very best is door-to-door flyers as a result of they get them proper there and so they can learn them or throw them out. I do have a university child who does Fb and Instagram.”
“Once I opened, I used to be doing 10 p.c a yr in promoting,” he says. “Throughout COVID, I didn’t promote in any respect.” Shabez says, sharing that his retailer’s output is maxed out so promoting now would trigger longer wait instances, particularly with supply.
Shabez is a hands-on operator, anyplace from two to eight hours a day. When he does get an opportunity to get away, he says, “I prefer to go simply sit in a restaurant and clear my head. Severely, I find it irresistible.”
Denise Greer is Govt Editor at Pizza At present.
