La Porchetta - Rocky's story
by
La Porchetta
Rocky’s beginnings with La Porchetta
Since the age of 15 I have worked in restaurants, starting out in Italy and Germany. I learnt to cook pizzas in wood fired ovens.
I was managing a traditional single front pizza parlour in 1983 called La Porchetta, in the heart of Melbourne's Italian restaurant community, Rathdowne Street, Carlton. In 1985, the owner had tired and wanted to sell out. I purchased the pizza parlour with another colleague, Felice Nania. Twenty-three years on, Felice and I are still in partnership and we still work from the same Rathdowne Street location - although the single front shop has grown into four shop fronts. As well, almost 100 La Porchetta restaurants have been established throughout Australia, New Zealand and Indonesia.
A typical day at La Porchetta
The day begins around 9am and ends about midnight. A franchisee would arrive at the restaurant in the morning to oversee the preparation, then take a few hours break in the afternoon and be back at 6pm for the evening rush.
I encourage our franchisees to have partners. This enables them to divide their time and ensure that there is always an owner at the restaurant.
A partnership might earn less, but sharing that Work load means you can combat burnout. I can say that from first hand experience: Felice and I have been in this business for over 30 years. The obvious husband-wife partnership doesn't work, because each would be working at different times.
A franchisee's focus should be on overseeing the business. Financial management is essential and therefore, my key areas of focus are rostering, cash management and stocktakes. A good franchisee will build a far more valuable business by overseeing his restaurant than by actually making pizzas and food. However, you still must know how to do everything so you are not caught out when someone is away.
What makes La Porchetta stand out from the crowd…
We always seek the best quality ingredients and products available, individually choosing each supplier. If the best is available overseas, we will import. That's why our meals taste better.
From the beginning we have been committed to providing the best value for money. We are not greedy and don't rip off our customers. My philosophy has always been to make a modest profit, every day. Customers are responding positively, and I know this because I work in the restaurant daily.
We aim to deliver a genuine and clean service, with courteous staff.
However, our food is our focus. Any food that is not to my standard must not be served.
Pearls of wisdom
If you have the passion, you will learn more and will continue to improve. Passion drives me and La Porchetta restaurant franchise. l dream about this business, I get up and think about it all day, every day. It is a lot of hard work, but it comes to me naturally, it's in my blood.
I run my restaurant franchise like a school for the group. I test products, recipes and ideas. There is nothing I expect from franchisees, that I don’t do myself. If an idea is not working, I find out first hand.
22.04.2008
FCA Member
La Porchetta News
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La Porchetta holds Silent Charity Auction for the Children First Foundation
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La Porchetta Italian restaurant franchise opportunities
13/07/2011 - La Porchetta is looking for new franchisees that have a ...
Children First Foundation host memorial celebrations for Italian restaurant franchisor, Rocky Pantaleo
3/05/2011 - The Children First Foundation held a memorial celebration for ...
The Royal Childrens Hospital Good Friday Appeal supported by La Porchetta restaurant franchise
28/04/2011 - La Porchetta restaurant franchises are expanding their ...
Contact La Porchetta
192 Mahoneys Road
Thomastown
VIC 3074
Tel: 1300 905 693
Fax: 03 9460 3099
