Meet Alex Lunardon | Restaurateur

We had the good fortune of connecting with Alex Lunardon and we’ve shared our conversation below.

Hi Alex, what role has risk played in your life or career?
My dad taught me a thing or two about sacrifice and risk. Although I know I’ve both given and taken some good advice over the years, I don’t think any of it compares to his. At 42, he packed up his whole family in Argentina and came to a new world to make it better for his children. As a youngster, I didn’t entirely understand the upheaval, but when I reached 42 myself, it became crystal clear — it’s now or never.

When my parents passed away — and in order to keep everything that they labored and sacrificed so much for — I worked three jobs all while trying to make my business grow. I soon realized that I was sinking, and I needed to concentrate on my restaurant or get rid of it. Leaving behind all the income I was making to concentrate on my own failing business was the biggest risk I’ve ever taken. The desperation I felt pushed me to find ways to succeed. Being creative and open to new concepts is my daily calculated risk but very necessary to continue the growth of my business.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
Antonio’s Pizzeria is one of the first Pizzeria and Italian restaurants to open its doors in the San Fernando Valley (1957), originally as Miceli’s.

Known as Antonio’s Pizzeria since 1958, we are known for serving generous portions of classic Italian dishes (like spaghetti and meatballs, lasagna and our famous pizza and pasta Rossa) a reasonable price for the last 67 years.

Evolving with the times to meet contemporary needs, we are very proud of our full gluten-free menu with vegan options, including pizza. One of our main goals is to provide excellent Italian food options for even those with restrictive diets.

The biggest challenge in this business is the constant re-inventing of your business that comes with the challenges that present themselves, such as covid, recession, labor strikes etc…
Dealing with high costs of food prices, hikes in the minimum wage, rent, overall payroll and finally, the high percentage taken by 3rd party partners are an unexpected challenges.

It has become like opening a new business trying to get people back in the restaurant, knowing that you have lost a significant amount of your regulars and trying to understand how to market your product to the people that are left. Finally evolving with the new generation’s way of thinking, whether it being the technology or spending habits.

The constant struggle to be flexible and innovative is exhausting, and the longer you do it the harder it is to start anew,

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
A Dodger game is always in the mix, the Getty museum, Santa Monica Pier and a beach drive all the way to Malibu to lunch and have some cocktails. If we can get a day trip to Santa Barbara that would be great.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I wouldn’t be in this position if it wasn’t for the guidance and constant support of my parents. The Courage my father taught me. My partner and brother ,Steve, in this business for the last 33 years. And the support of the best customers EVER. My staff throughout the years that understood my mission and embraced it.

Website: antoniospizzeriala.com

Instagram: https://www.instagram.com/antoniospizzeria/

Twitter: https://twitter.com/Antonios57

Facebook: https://www.facebook.com/antoniospizzeriaanditalianrestaurant

Image Credits
David McCoul