I had started the company with ten-thousand dollars in savings. I built my counters and tables using plywood and used tables I purchased at auctions that I put new Formica on. We began business in a small building that was slated for demolition in approximately one year. In the course of the next seventeen months I was able to save enough money to build a new restaurant inside the new building that was built literally around the building I originally occupied.
When Unida was born our menu consisted of hand-tossed traditional pizzas and cold subs prepared with rolls we purchased from a local bakery. When we moved into our current restaurant we began to expand our offerings. We now offer traditional hand-tossed, specialty, Sicilian, & pan pizzas, along with traditional Italian dinners, salads, homemade cannoli (shells and filling), hot and cold subs on our own in house made rolls, calzones, and strombolis. We also have increased our pizza topping choices to include more than thirty offerings.
We have twice been voted the best pizza in our town the most recently in a contest through our local newspaper.
In 2005 I purchased a liquor license for the restaurant. As a result of that purchase I formed a corporation.
We now provide cold six packs and bottled beer for customers to have while dining in or for carry out.
Serving up the best