V.22 No.10 | March 7 - 13, 2013
Annual Report 2013
Aldo's New York Style Pizzeria
Type of business:
102 4th Street NW
Albuquerque NM 87102
Number of Employees:
How did you get started in this business?
Three of my uncles had pizzerias in New York, and my mom was one of the original chefs at Venezia's.
What was your first job?
Making pizza at my uncle’s pizzeria at Venezia’s 24 years ago
Why did you choose this business?
I feel making pizza is in my blood and embedded in my DNA. I loving tossing dough and making great pies. My sons, Nicolas and Josiah, have already become experts in tossing quality pies with a smile, and I thank my lovely wife for all her support over the years. Thanks Jennifer Rosete Venturino!
What do you look for in prospective employees?
Good eye contact, a great personality and a willingness to work. I hope they enjoy where they work.
What is the connection with Venezia's Pizzeria and Aldos NY Style Pizzeria?
Well, I’ve been a co-owner of all three Venezia's locations for the last 13 years, and I recently opened Aldo's NY Pizza in the downtown area at 4th & Central, next to Maloney’s. My uncle has recently retired from the New Mexico locations and is taking his Venezia's Pizzeria name. He owns the rights to the name. I am serving the same quality pizza and homemade Italian food. The Venezia’s Rio Rancho location will also become Aldo's NY Pizza in four months.
Have you met any interesting people downtown since you opened?
Yes, I get a great vibe from the surrounding business and people working in the area. I believe my new manager is one of the most interesting people I’ve ever met. His name is Joseph aka Rocky, His family is from Roma, Italy just like mine, and he's worked and owned pizzerias like me also, but his five time international pizza tossing trophies are amazing. He can put on a incredible show, and he sounds just like the real Rocky Balboa. He is funny, smart, talented, and a very hard worker that will give 200% all the time. He has helped me get Aldo's NY Pizza by Venezia's up and running sooner then expected, and I am extremely appreciative.
Are you keeping the Rio Rancho location open?
Yes, Venezia’s Pizzeria in Rio Rancho will become Aldos NY Pizza and will stay open. Rio Rancho has a great community, and we hope to continue to serve them as well as Albuquerque and the surrounding areas. The Venezia’s on San Mateo and Juan Tabo will be owned by my brother, Renato Venturino, and will also be changing names this July. We both wish each other the best. Our family recipe will always be the same, so visit us both, depending which part of town you are in. Aldo's NY Style Pizzeria hopes to make new friends and customers and continue providing some of the best New York pie in New Mexico.
How will you handle the constant rise of cost of goods?
Well it is a very hard thing to balance. I have kept our prices very reasonable. Compared to almost all pizzerias and corporate chain pizzerias, I have a lower price and offer a much better quality, which makes it hard to catch up and maintain costs. We are fresh homemade top quality pizza and Italian food, and we offer it at a lower cost to the public. My motto is if you enjoy our pizza, you will always return for our quality, and we hope they will pass the word along to others. Aldo's NY Style Pizzeria is still underpriced for our quality especially when you compare us to the lower quality chains that are charging more per pizza. That just doesn’t make sense. We would love to continue to serve our customers and continue our traditions.
Tell me more about your managers.
I feel we have a great staff at both our locations in Rio Rancho next to Intel and Kmart and our new 4th and Central locations. Our management team in Rio Rancho consists of William Parker, Brian Wickstrom and a great supervisor and employee staff. They really do take pride in everything they do. I cannot say enough about them. While I am here at the new location, they have taken it upon themselves to endure and keep the high standards that I try to maintain. Venezia's and Aldo's NY Pizza work with a minimal staff to offset higher food costs. They do a great job. We may make a mistake, but we do always try to correct it and improve ourselves. As per our 4th and Central location, we are on a very minimal staff until we pick up in the near future. My main manager aka Rocky puts his heart and soul into this pizzeria. He has a way with the public, and you can see his passion in this master chef. He is a five time international pizza tossing champion and takes great pride in everything he does. I would like to say thank you to our customers and employees, and we love to continue our Italian and New York traditions here in New Mexico, our home. Thank you again, Aldo, Jennifer, Nicolas and Josiah Venturino.
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