Today we’d like to introduce you to Kristen Calverley.
Hi Kristen, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I moved to Pittsburgh in 2012 for the sole purpose of opening my own restaurant. My husband and I have always worked in restaurants and thought we had acquired enough experience to start a business of our own. The concept for our restaurant became clear once we were living in Pittsburgh. The pizza we grew up eating, what is now internationally recognized as Detroit-style pizza, was nowhere to be found in Pittsburgh. It became our goal to introduce the people of Pittsburgh to square, crispy pizza. It took a couple years of refining our dough recipe and asking for feedback from our family and friends, but by 2017, we were confident enough in our pizza to apply for a restaurant incubator in Pittsburgh operated by the Galley Group. We were selected to operate in the Galley Group’s Federal Galley on Pittsburgh’s Northside in December 2017 and operated there for two years as Michigan & Trumbull Pizza. But running a business with two small children and no family in Pittsburgh was difficult. So, we began looking for a brick-and-mortar location in Detroit closer to our families. We found our dream location near the intersection of Michigan Ave. and Trumbull St. and opened in January 2020.
I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
There have been several challenges since Michigan & Trumbull Pizza’s inception. The first two years we were open in Pittsburgh we worked every day, for two years straight, with the exception of major holidays. My husband would work 5 am-3 pm and then I would work 3 pm-10 pm so that one of us was always there running the restaurant and the other person was always watching the kids.
The construction of our brick and mortar and the getting financing for that construction as a startup restaurant was extremely difficult. There were several times I wasn’t sure if everything was going to work out. And of course, there were the typical construction delays, and times we had to figure out what we were going to do for money as the opening date was continually pushed back.
But the greatest obstacle has been opening our restaurant less than two months before the initial COVID shut down in March 2020. We went from having a full staff to once again working every day, homeschooling our children, from open to close. We have had to ‘pivot’ our business model several times, because of the shutdowns, new safety mandates, and labor shortage, but I do feel that our business as it operates now is the most sustainable version, even if it wasn’t what we initially envisioned.
Thanks – so what else should our readers know about Michigan & Trumbull Pizza?
Michigan & Trumbull Pizza is a Detroit-style pizzeria. What sets us apart from other Detroit pizzerias is our unique toppings and flavor combinations. We still pay homage to the history for Detroit-style pizza in our preparation and cooking techniques, but our pizzas expand beyond the traditional toppings you find at most other pizzerias. For instance, our Bagley Chorizo has housemade chorizo sausage, cilantro-ranch drizzle, and freshly pickled onions, or the Woodward White features baked ricotta, garlic oil, red pepper flake, and lemon zest for an extra punch.
Our pizzeria is truly family-owned and operated, everything in house is made from scratch daily, but I’m most proud of how well our company reflects us and our values. We created a portion of our menu called “The Good Corner,” a new pizza is featured every month, and proceeds from the sale of that pizza is donated to a local charity.
What would you say have been one of the most important lessons you’ve learned?
I think the most important lesson I’ve learned is finding balance in my life and finding more meaning in my work. Focusing on nothing but the success of my business was a disservice to myself, my family, and our customers. But taking time for myself and finding ways for our business to give back, to not operate purely as ‘transactional’ has definitely improved my outlook.
Pricing:
- Cheese Pizza $10
- Specialty pizzas $12-15
- Sides $8
- Salads $7-10
Contact Info:
- Email: info@michiganandtrumbullpizza.com
- Website: www.michigantrumbullpizza.com
- Instagram: https://www.instagram.com/michiganandtrumbullpizza/
- Facebook: https://www.facebook.com/MichiganandTrumbullPizza/
- Twitter: https://twitter.com/MIandTrumbull
Image Credits
Kristen Calverley
