The Doormat Pizza: Inner Workings of Employees Contribute to Success

While he spreads his hands over the daisy white pizza dough, the flour evaporates into the thick air of cheese. Sam shifts and swings across the floor while holding the dough on his hand, matching his moves to the rhythm of the dulcet song.

Like Sam, workers at Koronet Pizza relish their job of creating one of New York’s largest pizzas. Opened in 1981 near Columbia University, Koronet Pizza is best known for its cheap jumbo pizza slices that are $3.75 each.  

“People come in because they like the pizza. People come in because of the big slices,” said Sam, an employee who has worked for 15 years at Koronet.

In addition to the grand size of the pizzas, the neighbourly environment of the location facilitates a positive relationship between employees and customers.

“I like the area. I like the people,” expressed Sam.

Even new workers like Antonia Sanchez favor the amiable environment fostered by the community.

“It’s much more friendly [here]. Over [at my former workplace], people had attitudes, but here everyone is so friendly. They’re so nice!” exclaimed Sanchez as she transitioned from another pizza store a few months ago.

The Koronet workers also received reciprocal comments from customers since both regular and new buyers expressed that the employees are cordial.

“Employees are always nice. They are passionate,” said Ivan, a regular customer who works at the supermarket next door.

Although Koronet pizza is most famous for its “novelty” in size and taste as described by Peter, a new customer to the restaurant, the convivial and warm environment built  by the workers and customers is a key aspect of Koronet’s success.

As the New York Post describes, when one “turns two of [the pizzas] over and [he or she] will have a doormat”—a doormat welcoming and greeting customers to join.