a new brand is setting up in the south of Loire-Atlantique

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It must have been a tapas restaurant. But the initiators of this project, which was to be located in one of the last cells of the extension of the Câlin commercial zone, in Clissonont threw in the towel. From Spanish, the table has therefore become Italian after the lessor of the premises approached the Signorizza brand that he likes. A chain that totals around thirty establishments in Francemore only one in Loire-Atlantique (Savenay), and which seeks to develop.

Managers already at the head of a Buffalo

A curious choice, this umpteenth pizzeria in the Clisson area which has many already 7 counting the kiosks ? Not really.

It is above all an Italian restaurant, not just a pizzeria. We offer pasta, anti-pasti, gratins, stews, pinsas and a whole range of desserts including artisanal ice creams. Everyone was in a hurry, because it is never good to leave empty premises in a commercial area. We took stock with my husband, Victor, and with our bank, then we got started.

She knows the founder of this line well and who accepted her proposal a year ago.

Yet the couple lacked activity. After respective careers of sales executive in major retail brands and of soda machines for gentleman, and in telephony for madame, the couple had taken over Buffalo grill from the Vannes road to Nantes. And restaurant open 7 days a week with 23 employees.

A first experience which gave them whet the appetite.

In the Clisson landscape which is already well endowed, we are proposing a new offer. We play non-stop from Friday to Sunday (from 11:45 a.m. to 10 p.m., even 10:30 p.m. on Saturday and 9:30 p.m. on Sunday). We can come in the middle of the afternoon on Sunday afternoon because we slept in very long, that's no problem.

Besides the wide opening hoursmanagers also want rely on their large surface area : almost 350 m² (with the kitchens), or 110 places.

We can accommodate large groups. For a tourist town, that can help.

The restaurateur also cites the advantage of having a large parking lot nearby. Loyalty card, ado menu…the managers have implemented points that do not exist among their competitors.

Staff released every other weekend

As for the cuisineit is developed from transalpine products (cheese, cold meats, tomatoes, etc.), everything like wines.

On the other hand, the meat is French and we have some local products (honey, etc.)

The manager also plans entertainment eveningsn (karaoke…). THE pizzas are cooked over a wood fire, “a specialty of the house”, she indicates. To provide such a service, 13 people were recruited half of whom are cooks.

They are the ones who design the dishes on site. 100%. There is nothing industrial about it. Even though Signorizza is a restaurant chain, there is nothing industrial about it.

A clarification as the manager has already read numerous comments on social networks expressing doubts. Staff whose recruitment “was made easier” par France work. The couple of 49 and 48 years old was able to explain to the candidates their approach during information meetings : in particular of themr leave free every other weekend. A rarity in this sector. Who seduced. The one who ran a home services business in the Paris region knows to what extent these days are precious. To try to enjoy la dolce vita.

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