Proof
Don't take my word for it.
The rest of this site is me telling you what I do. This page is somebody who hired me telling you instead.
There's one video here. That's honest, and I'd rather show you one real person than a wall of quotes I made up. When more clients say yes to being filmed, they'll go here too: real name, real shop, or it doesn't go up.
"George is the person I would recommend."
Ben Howarth
Third-generation owner of Riccotti's Sandwich Shop in Bristol, Rhode Island, open since 1971. In 2026 he opened Fair & Square Pizzeria, a Detroit-style sourdough shop, next door.
He found me the way most people do: he asked around. Then he came and worked a couple of days in my kitchen.
The whole thing, in writing.
Recorded by Ben on his phone and published with his permission. Punctuation is mine; the words are his.
My name is Benjamin Howarth. I'm the third generation owner of Riccotti's Sandwich Shop in Bristol, Rhode Island.
I first got introduced to George because I was looking for a pizza consultant. I posted online a couple of different groups and George's name was recommended to me by multiple people. I did end up reaching out to him and working with him and I'm really happy I did that.
I had the unique opportunity to work inside his pizzeria for a couple of days. That gave me insights into how the operation actually works, the flow of the kitchen, how does the prep go. As well as just sit down and hang out with him for a couple of days.
Look, I'm the sort of person that has a lot of questions and I really want to understand the why behind certain concepts and he was able to answer all of them easily. He really understands pizza on a very deep level and is very passionate about it and it shows.
So if you are interested in getting into the pizza game or you're opening a shop or you want to add pizza to your already existing restaurant, I highly recommend you work with somebody that is an expert in this and George is the person I would recommend. So best of luck to all the restaurant people out there and take care.
What he actually bought.
Ben came looking for pizza help and spent time on my line watching how the work actually moves. On this site, that's the Pizza Dial-In work and the days that come with a custom package: dough on a written system, a bake standard for your oven, and a kitchen flow your crew can run without you standing there.
Want to be the next one?
Same first step Ben took. Ask around about me first if you want, that's how he did it.