Balancing Family, Business, and Pizza at Tony's Brick Oven Pizzeria with the Caldwells

On this episode of Bottled Up, Andrew Allen sits down with Savannah Caldwell and Danny Caldwell, co-owners of Tony's Brick Oven Pizzeria in downtown Gulfport. They share their backgrounds in hospitality, how they became involved with Tony's, and what it's like to run a busy restaurant while juggling other careers and family life. The Caldwells talk about employee retention, creating a family-like atmosphere, upgrades to the restaurant, and starting their own food truck. They also discuss booking events at Tony's, what makes their space unique, and their passion for fostering great experiences for customers and staff. Whether it's classic pizza, a revamped sidebar, or supporting local events, Savannah and Danny give a behind-the-scenes look at building community through good food and genuine care. 3 Episode Key Takeaways 1. Employee-Centered Management Creates a Strong Team Culture
 Both Savannah Caldwell and Danny Caldwell emphasized the importance of treating their staff like family, rather than just employees. They prioritize respecting schedules, valuing feedback, and fostering a supportive environment. This approach helps with employee retention, encouraging team members to stay and even return if they leave.
 2. Continuing and Honoring a Local Legacy
 Taking over Tony's Brick Oven Pizzeria was about more than business for Savannah Caldwell and Danny Caldwell. They were motivated by respect for Mr. Tony and his long-standing commitment to the community. Their goal was to maintain Tony's legacy, serving loyal customers and building on the restaurant's reputation as a cornerstone of Gulfport.
 3. Adaptability and Continuous Improvement as Core Values
 The new owners are committed to learning and evolving. Whether it's tweaking the menu, renovating the space, or optimizing event offerings, Savannah Caldwell and Danny Caldwell demonstrate flexibility and a growth mindset. They actively seek feedback, reflect on their daily operations, and aren't afraid to make changes that benefit both their customers and their business.