Il Capo reaching pizza milestone
Shane Mooney estimates this time next year he will have prepared 100,000 pizzas. Shane is owner of the popular Il Capo cafe´ in the Summerhill Shopping Centre that he took over four years ago. He makes about 400 pizzas a week for appreciative customers and, when multiplied out, he knows he’s already created 80,000 pizzas.
Shane bought the business in 2012 and quickly discovered the favourite pizzas his customers liked. He’s continued to provide those but this summer he’s looking to introduce new pizza toppings.
He’s been ‘‘put his name out there’’ both through advertising, Facebook and word of mouth.
Shane lists his most popular pizzas as pollo rucola (chicken breast, spinach, feta and oregano), boscaiola (tomatoes, bacon, egg, mushrooms, onions, sliced potatoes, garlic and oregano) and vegetariana classico (tomatoes, mushrooms, capsicum, zucchini, avocado, artichokes and oregano). Then there’s the speciality of the house, Il capo (the boss) includes such ham, mushrooms, salami, capsicum, cabanossi, olives and oregano.
Il Capo’s pizzas and pastas aren’t limited to what’s on the menu. Shane and senior staffer Karen Wagener believe customers should receive what they ask for. So they’ve created the quattro stagioni (4 seasons) which offers four different toppings on one pizza. They also make to order and make to please.
‘‘On occasions customers with dietary requirements bring in their own pizza bases and we fill them with ingredients of their own choice,’’ Shane says. ‘‘It’s important that we meet customer needs. Our challenge every day is to provide quality service and great food.’’ Shane buys his fillings from local suppliers and all his pizzas and pastas are all freshly made.
Shane also points out the toppings on his nine and 12 inch pizzas ($14 and $19) go to the edge.
Il Capo is BYO so those customers who enjoy dining in, can bring beer or wine with them.
Shane Mooney and Karen Wagener with a special Il Capo pizza.