Case Study

Little Pop's NY Pizzeria

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Little Pops Pivots to Curbside and Delivery During Covid-19, Sees Remarkable Growth in Sales Little Pops Pizza in Naperville, IL may be tucked away in a small strip center off the beaten path, but it is a popular destination for area residents longing for authentic New York pizza. With no prior restaurant experience, owners Mike and Vicki Nelson opened Little Pops in 2014 determined to share their family's New York Italian legacy with the Midwest audience in Illinois. Named aer Vicki's Grandpa Berinato, who she called Little Pop, the restaurant blends family traditions and handed-down recipes to make the unique Italian dishes that customers return for time aer time. Aer opening the restaurant in a 1,200 sq/ storefront with only delivery and carry-out, Mike and Vicki added a 60-seat dining room when an adjoining space became available. Dining in accounts for 35% of sales, carry-out comprises 50% and delivery contributes the other 15%. As the restaurant became more successful, Mike and Vicki were determined to invest in the business to improve the food quality and streamline operations to become more profitable. A new Edge conveyor oven increased the throughput, quality and consistency of Little Pops pizzas. They purchased the Revention POS system to streamline online ordering and delivery operations, and to provide a central database for storing and managing customer information. Customer Little Pops Pizza Challenge Sustain restaurant sales volume during the Covid-19 crisis while keeping staff fully employed Results By quickly shiing to a curbside pickup and delivery-only model, Little Pops was able to retain staff, grow sales during the pandemic, serve first responders, and build long-lasting customer goodwill. Case Study

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