A NEW fast food venue is serving hungry Epsom residents.

Epsom Village Pizza opened in Howard Street early this month and is said to be proving popular.

Owner Jess Fischer said she had dreamed of opening up a pizzeria for many years.

“It’s been a long time coming,” she said.

“I’ve wanted to open one probably for the last 10 years.

“It’s matching our expectations.”

Seven staff work at the store which is open every night of the week from 5pm.

Ms Fischer said the fit out of the shop had started in March with planning.

“That was a lot of work,” she said.

“It was probably six months worth of planning.

“We’ve installed one large pizza oven and we’re also catering for gluten-free.

“It’s just a takeaway store; there’s no dining in.”

The business and it’s recipes are based on tested techniques which were refined by a friend.

“It’s modelled on our friend’s shop,” Ms Fischer said.

“He’s been in the pizza business for 22 years.

“We’ve been lucky enough to get all the recipes from him which have been proven over 22 years.

“The plan is just to provide quality pizzas at fair prices.

“We’re in it for the long haul.

“There aren’t any plans forexpansion.”

While the shop stocks a range of traditional pizzas, it also has some interesting varieties.

“We’ve got lamb kebab pizza which is our number one best selling pizza,” Ms Fischer said.

“There are four gourmet pizzas on our menu which we’re in the process of expanding to 10.

“They’re extremely popular.”

Ms Fischer said the store was a first for the growing city.

“All the staff have been fabulous,” she said.

“And we’ve had really good feedback.”

Epsom is a growing part of Bendigo and services have expanded in recent years.

According to census data, the population of Epsom grew from 1,410 in 2006 to 2,677 in 2011.The shop adds to a grocery store, chemist and more at the site.

TEAM: Epsom Village Pizza staff, from left, Sam Walker, Elyse Leahy, Jessica Fisher, Michelle Macumber, Nathan Jones, Caitlin Cranch. Emily and Macey Fisher are at the front. Picture: BRENDAN McCARTHY

This article first appeared in Hangzhou Night Net.

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