By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Inside Bulloch Business with Jan Moore - New York City Pizzeria opening November
Jan Moore
Jan Moore

      As Georgia Southern continues to grow, so do the number of pizza restaurants in Statesboro. On that note, look for another pizza player to enter the field this November - New York City Pizzeria.
       Currently under construction, the new restaurant will be located in the Market District at 1200 Brampton Avenue in the four bay retail shopping building which also includes Video Warehouse.
      The owners of New York City Pizzeria are none other than Emma's executive chef Jason Scarborough and Holiday Inn general manager Heath Robinson. The two felt there was a niche that wasn't being served by the other restaurants in the area.
      "We want to give customers the true New York pizza experience," Robinson said. "Authentic New York style pizza has very thin crust, and most people will fold it over to eat it. It is unique in its own way, and we just felt like it would be very popular here."
      Robinson said the restaurant will be open from 11 a.m. to 3 a.m., and will offer both dine-in, take-out and delivery.
      "The restaurant itself will have 24 seats, and will serve wine and beer," he said. "We hope to do a tremendous amount of walk-in business as well. Since we will be serving pizza by the slice as well as whole pizzas, someone can just come and grab a slice on the go."
      Robinson said the menu will be very limited in that it will just be pizza, lasagna, baked ziti and spaghetti and meat sauce.
      "Everything will be homemade and prepared each day on site," he said. "Jason is going to oversee the food operations, and the quality is going to be excellent."
       These two young entrepreneurs are not going to sit back and wait for the customers to arrive and the phone to ring.  They have plans to take their pizza on the road.
       "We have a special vehicle that we will be retrofitted to serve pizza around Georgia Southern's campus on Friday and Saturday nights," he said. "We are set up to sell and serve pizza by the slice, so what better way to do that than to take it to the hungry customer. Everything will be prepared at the restaurant, so this will serve as another venue from which to sell it."
       In a tough economy, is a new pizza restaurant a "good bet"? Well, industry experts estimate that around 350 slices of pizza are eaten every second in the US, and that pizza is $30 billion industry in this country. Ninety-three percent of Americans eat pizza at least once in a month, and pizza has become so popular that 17 percent of the US restaurants are pizzerias.
       It should be no surprise that the industry has a trade group called the National Association of Pizzeria Operators which produces the International Pizza Expo - the largest pizza trade show in the world featuring 475 exhibiting companies across a show floor the size of 5 football fields side by side.
      Something tells me that based on the demographics within a mile of their restaurant, Robinson and Scarborough will do just fine.

So, until next Tuesday, I bid you au revoir.
Got a scoop for Jan? Call (912) 489-9463; email


Sign up for the Herald's free e-newsletter