Business Spotlight: Arris' Pizza

It's 8 o'clock Sunday night, and every table at Arris' Pizza is filled. Kremer's Bar, which adjoins the restaurant, also is filled with customers.

Two years ago, business was slow at this south side Springfield restaurant on Sunday nights. Then owners Gary Whorton and Joe and Tani Kremer hired the Creole Dixieland Jazz Band to play between 6:30 and 8:30 p.m.

"Now Sunday is one of our biggest nights," said Tani Kremer. "Our regular customers know it's best to call ahead and make a reservation on Sunday."

Joe Kremer developed a love for Arris' Greek-flavored pizza while growing up in Jefferson City, and when the Kremers decided to start a restaurant four years ago, they immediately thought of opening an Arris' Pizza.

Arris Paradalis founded Arris' Pizza in Jefferson City shortly after he immigrated to the United States from Greece in 1958. Today, Arris' son George Paradalis runs the family's restaurant, which still has a loyal following.

In 1998, the Kremers began talking to George Paradalis about franchising the restaurant. Later that year, the Kremers opened the first franchise in Springfield. Other franchises soon followed, and Arris' Pizza also has franchises in Jefferson City and Warrensburg, with another one scheduled to open in St. Louis later this year.

Initially, the Kremer's rented approximately 2,800 square feet of space for their restaurant, located at 1332 E. Republic Road. Two years later, the Kremers rented the 1,400 square feet of space next door, which they remodeled and turned into Kremer's Wine Bar.

"It's a full-service bar now, and we just call it Kremer's," said Tani Kremer. "We still have an extensive wine list, though."

After a few years, however, running a restaurant and bar six days a week began to take a toll on the Kremers. To alleviate some of the workload, they decided to take on a business partner, and 16 months ago, Tani Kremer's brother, Gary Whorton, joined the business. Whorton has nine years of experience in the restaurant industry.

"I knew exactly what I was getting into when I hooked up with these two," Whorton said and laughed.

Whorton and the Kremers said they believe in hands-on management, and one owner is always on the premises. The three said being able to divide responsibilities has helped prevent them from feeling burned out, a common complaint among small-business owners.

"More than anything, it's helped us keep the business fun," said Tani Kremer.

Rather than go toe-to-toe with other area restaurants that serve or deliver pizza, Whorton and the Kremers have worked to establish their own niche. According to Joe Kremer, the strategy has worked, and Arris' Pizza has increased business by 25 percent each year since it opened.

Arris' Pizza offers dine-in, carry-out and catering services. Those who dine in can opt for the family atmosphere provided by the restaurant, while those looking for a quieter, more intimate atmosphere can have drinks and dinner in the bar. The restaurant and bar's smoke-free atmosphere also has helped attract a certain niche of customers.

"Choosing to be a smoke-free establishment is one of the smartest things we've ever done," said Tani Kremer.

The thing that really makes Arris' Pizza stand out, however, is the food, which has a distinctively ethnic flavor. A blend of Greek spices is used in the sugar-free and preservative-free pizza sauce, which is made from 100-percent tomato puree and tomato juice.

This flavorful sauce tops the pizza's whole-wheat crust. The dough used to make the crust is prepared twice daily and is allowed to rise slowly, which gives it a bolder flavor.

The cheese, which is a blend of provolone and mozzarella, comes from the same Wisconsin diary Arris Pardalis used for more than 40 years. To ensure freshness, the cheese is sliced daily and is never frozen, Joe Kremer said.

A variety of fresh vegetables and meats dominate the pizza. Some of the more popular meat toppings include lean ground chuck and lean ground pork sausage, which are mixed with an array of Greek spices that help punch up the flavor.

Diners can find a lot more than pizza on the menu, however. Arris' Pizza also serves hot and cold appetizers, fresh-made soup and a variety of salads and sandwiches. Not to be overlooked is the Greek salad, which is served with light and spicy homemade Greek dressing. The gyros, which contain select cuts of lean beef and lamb wrapped in warm pita bread and topped with authentic Satziki sauce, also are a favorite among the restaurant's regular customers.

Rounding out the menu are several desserts. According to Tani Kremer, all of the desserts are made at Sweet Endings, a local bakery.

Currently, Whorton and the Kremers are working on attracting more lunchtime diners, and recently, they added several lunch specials to the menu.