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Howard Treppeda, owner of Treppeda's Italian Ristorante in Niwot, has created an innovative new venue for his pizzas.
His 14-year-old restaurant, located at 300 Second Ave., relies on locally sourced ingredients for a majority of its menu items, and has been taking some of its menu pizzas to the Longmont Farmers' Market this summer.
Treppeda spoke to the Camera about its new setting.
1. How do you think selling pizza in a farmers' market has changed your image in the community?
People see it as grassroots marketing. The public gets to see the owner working for his company outside of town, and people get to see that I'm in Niwot. It's also great to have your staff see you try to get business as well. We get to work shoulder-to-shoulder with farmers in such a great spot, and people get to see our superior products that we make with oak and pecan wood.
2. What reaction do customers in the farmers' market have to seeing the pizza (since it's an atypical item)?
The reaction is usually, "what a cool oven!" People like seeing our pizza oven, and that the pizzas are made by the owner. It shows we're a part of the public.
3. Have these separate pizza sales prompted more customers in your actual restaurant?
Yes. It's gotten me on the radio, and the newspaper. People have now seen me and heard about me on the radio, which has created energy, and has brought awareness to the restaurant in Niwot. They also get to see that this is a family-run business. I bring my children, and sometimes my nieces and nephews. It makes it more informal, and people more comfortable.
4. Was the decision to sell pizza at the farmers' market based on the economy? If so, has this provided a stable way to assist your restaurant?
It was based on things slowing down. I had a garden as a kid, and I wanted to be a part of the immediate food chain. It was about wanting to be a part of the local farms.
5. Do you have any big ideas for the winter season, after the market closes?
One good thing about working in the farmers' market is that I really get to talk to people, and tell them I'm in Niwot. We've started using the wood ovens on Thursdays, and sometimes people call me for private parties, now. I have diversified with live jazz and music on Thursday nights, and I tell people about my fine casual dinners, quick-service lunches, happy hours and wine dinners. It's really been a success.
