Operations
Frank Kabatas, the proprietor of East Village Pizza, is taking his New York-style pizzeria — constructed on a private journey that began with him being fired as a supply man — to Dubai after perfecting his craft with 72-hour proofed, selfmade dough and a strict dedication to high quality over 20 years.
Picture: East Village Pizza
December 4, 2025 by Mandy Wolf Detwiler — Editor, Networld Media Group
The proprietor of East Village Pizza, Frank Kabatas, an immigrant from Turkey who purchased the Manhattan store in 2003, has a singular journey from being fired as a supply man to taking up the enterprise, the place he honed his craft and even claims to have made Buffalo Rooster Pizza well-known in New York Metropolis.
Now, after constructing his New York-style pizzeria on a basis of 72-hour proofed, selfmade dough and a strict “no frozen stuff” rule, he’s trying past the Huge Apple to launch his subsequent location in Dubai.
Kabatas immigrated to New York Metropolis in 1997 and his first job within the U.S. – and first slice — was at East Village Pizza as a supply driver and prep employee. He was fired after about six months, which led him to work at different pizzerias, together with a Domino’s on Lengthy Island and managing a Domino’s in Manhattan for a yr and a half.
In Could 2003, he heard East Village Pizza was on the market. He jumped on the alternative.
“I didn’t know if I used to be going to be a pizza man,” Kabatas stated. “My household has nothing to do with pizza, not even a bakery. By the point I purchased East Village Pizza I had some expertise, however not a lot. I may principally say I grew up with my expertise in East Village Pizza after I purchased it.”
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Frank Kabatas spins dough in his Manhattan pizzeria. Picture: East Village Pizza |
On the menu
The pizza is decidedly New York model and the restaurant has solely pizza and garlic knots. Although Kabatas had purchased East Village Pizza, he modified the recipes, together with the dough, sauce and components. “Not that they weren’t making good pizza, they have been making good pizza, however I modified it to my expertise that I may make it higher, which I did. Thank God individuals preferred it,” Kabatas stated.
He makes every little thing potential in-house, together with the dough, sauce and even grates the cheese on-site.
“The dough, it is 100% selfmade. We make it right here,” Kabatas stated. “The dough course of is a bit bit completely different. I couldn’t say it is each day. We make dough day by day, however we do not use it the identical day as a result of it wants a processing time, 72 hours proofing time. However we make every little thing, all of the ingredient components that we use primary, we make it right here.
“It is quite simple. First, I do know what I’m making. And the second, it is 100% more healthy, 100% trustable as a result of If I am making my dough, I do know what’s in it, I understand how I’m going to course of the dough. You can purchase it from exterior. There are people who find themselves making dough on the market for wholesale, however I do not try this.”
The restaurant makes about 10 sorts of pizza, with the highest sellers being a Margherita with contemporary basil, a basic New York cheese slice, a pepperoni and Kabatas’ Buffalo rooster pizza. “I’d undoubtedly say Buffalo Rooster. I’m the man who really made the Buffalo Rooster Pizza well-known once more in New York Metropolis,” Kabatas stated. He would not make salads or sandwiches, preferring to maintain his menu easy.
Kabatas bakes his pies in his trusty Baker’s Delight fuel oven which is admittedly previous however imparts a taste different ovens do not. He says he would not like conveyor ovens, and in the event you’re making pizza in New York Metropolis, you merely do not use that sort of oven.
The restaurant has seating for about 18 or 19 individuals, however it’s largely carryout as individuals are available for a slice and depart.
New York Metropolis is among the pizza capitals of the world, and as such, there’s loads of competitors, even inside a number of blocks of his personal restaurant. Kabatas stated there’s lots to set East Village Pizza aside from different pizzerias.
“What makes me aside from different pizzerias? Ardour, components, the temperature that I cook dinner, and the cooking time. That may make massive distinction,” he stated.
“There’s a minimal and most cooking time. As an example in case your dough is 70% hydrated, you might cook dinner it in 10 to 12 minutes, or 8 to 12 minutes. If it is 60-65% hydrated degree, you might use like quarter-hour. And in addition, after all, it depends upon what toppings you’ve in your pizza. If you’re cooking a vegetable pizza, meaning like there’s like 4 or 5 toppings. I actually do not counsel greater than three toppings on a pizza, that takes an extended time. The explanation that we do not need greater than three toppings on the pizza, you do not get the style of the dough, the cheese, the crust, you simply get to eat the toppings like a salad!”
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East Village Pizza retains about 10 pizzas available. Picture: East Village Pizza |
Operations
Kabatas admits working his retailer has been the largest problem, as he did not have a lot expertise when he purchased East Village Pizza.
“I made good pizza once I obtained East Village Pizza, however I did not know to run a pizzeria. I did not know run a retailer. That really was a giant problem for me. That is what I stated originally, I grew up with East Village Pizza with all my expertise and expertise,” he stated.
The restaurant employs 9 individuals, and Kabatas maintains a powerful workforce tradition by being sincere with employees, clearly defining roles and obligations, holding weekly conferences to hearken to suggestions and empowering workers with accountability.
East Village Pizza has its personal supply and so they additionally use third-party supply.
The POS system is Clover, and Kabatas is ready to see all of the gross sales, what’s promoting and what’s not. That helps him to run the enterprise easily.
He is additionally contemplating utilizing an AI name service. “Particularly in a busy time like prime instances, it takes about 5 minutes to get an order over the cellphone, which I do not take proper now orders over the cellphone. I direct the shoppers on-line. As a substitute of speaking over the cellphone and spending like two, three minutes, I wish to use the AI. So, when the client calls, the AI goes to inform them, ‘Hey, thanks for calling East Village Pizza. If you’re calling to put an order, please order on-line at eastvillagepizza.web.'”
Future plans
Kabatas is opening a second retailer, however it will not be in New York Metropolis. As a substitute, he is licensed East Village Pizza to a associate in Dubai.
“New York Metropolis has one East Village Pizza and I imagine it is sufficient. And we’re attempting, we will attempt to have the massive cities on the earth, like Dubai, and perhaps in Turkey, Istanbul,” he stated.
“The idea goes to alter a bit, however the pizza and the components and the system of creating the pizza goes to be 100% identical. The idea means like the shop goes to look a bit bit completely different there than in New York Metropolis, as a result of the one which I’ve right here has been 30 years within the making and I can not actually do constructions round it. We simply needed to hold it good, clear (and) sturdy, that is it. We will not contact it a lot.”
About Mandy Wolf Detwiler
Mandy Wolf Detwiler is the managing editor at Networld Media Group and the location editor for PizzaMarketplace.com and QSRweb.com. She has greater than 20 years’ expertise overlaying meals, individuals and locations.
An award-winning print journalist, Mandy brings greater than 20 years’ expertise to Networld Media Group. She has spent almost 20 years overlaying the pizza business, from unbiased pizzerias to multi-unit chains and each measurement enterprise in between. Mandy has been featured on the Meals Community and has received quite a few awards for her protection of the restaurant business. She has an insatiable urge for food for studying, and might inform you the place to seek out the most effective slices within the nation after spending 15 years touring and consuming pizza for a dwelling.
