It's been around for 50 years and is a Springfield tradition. In 1958, two ladies by the names of Dorothy Smith and Pat Clay were in the Air Force together, and they came to Springfield to start a pizza place. They got the recipe from somebody, got a loan shark to loan them some money (to move) to the corner lot (at 1349 S. Glenstone Ave.) and get some furniture. The pizza's always fresh, the crust is real thin, and it's cut into squares. Our meats are all fresh, and everything's made to order. I became the owner on Oct. 31, 2008, and I have 12 employees.
How did you get started at Pizza House?
I started working for Dorothy when I was 15. I was raised over there in the Rountree and Delaware neighborhood, and so was my dad. One day, I was at Pizza House for one of my grandparents' birthdays, and Dorothy was walking around and asking some of my cousins if they needed a job, and they all said no, but I said, "I do." So I started riding my bike there and worked for her off and on ever since, although I did 10 years in management at Kinko's and some college program work at Disney in the early 1990s.
You became owner after Pizza House was evicted from its South Glenstone home. Why did you decide to take it on?
When that happened, (Smith) was pretty much ready to let it go. (This place) puts a smile on my face, and smiles on a whole bunch of other peoples' faces in the community. I've always said that it's just in me. I like what I do. I love the customers, and I like the pace of the restaurant.
Was lining up financing a challenge in the current economy?
No. I mostly just took over with the move, with Dorothy saying, "I'm done," and me saying, "I'm starting." People are all the time fascinated with starting a business during this time. But a family can eat here very affordably, and apparently, we all still need our comfort food.
What attracted you to storefront space on Commercial Street?
In 1989, when I graduated from high school, I wanted to be a part of rebuilding downtown. Me and my friends shop up here a lot at the flea markets, and we had to be part of Commercial Street. I didn't ask (for the move) but I'm really happy. I looked at some other strip malls, trying to keep it close ... to the (original) neighborhood. But this was a nice opportunity, in a ready-made building for a restaurant.
What would you say to those who are hesitant to open on Commercial Street?
Come spend the day with us and listen to the customers. I do get a lot of folks that have that attitude that ... they're going to lock their cars and get up from the tables and make sure that no one touches their car. But I also have some of the biggest naysayers, who I didn't think I could get to come up here, to come in and say, "You're right, this was a good move." Commercial's got a bad rap. I was too young to know the politics about it, but I'm also too young to be scared of it.
What changes have you made to Pizza House or would like to make someday?
I'm a lot like Dorothy ... don't change something that's working, and (Pizza House) worked for 50 years. Those two ladies never advertised, and they made a nice living for many years. I'd probably like to get another location down the road, but I'm putting that on hold to enjoy what I'm doing here. We want to do a daily special, like when the farmer's market gets up and going. Wouldn't it be neat if we could have a market fresh pizza? But do I want to put something new permanently on the menu right now? No, because I don't have enough storage space.
Tell us about your family.
I'm a single mother, with two kids who go to Sunshine Elementary. Tucker's in fourth grade; Lexie's in first grade. I have the luxury now to just be able to work during (daytime) hours, and weeknights, I stay home with them. On weekends, they get to spend quality time with their father.
This installment of Springfield Business Journal’s Architects & Engineers Project Report showcases 26 endeavors by area design and engineering professionals.
