When the pandemic rocked the restaurant industry, Katie Collier of the eponymous Katieâs Pizza & Pasta Osteria
kneaded a solution to keep her staff fully employed. The popular chain launched frozen pizzas out of its two area restaurants â and the recipe for success has spawned a whole new venture for Collier and her team.
âWith the continued success and growth of the frozen pizzas, we are building out a full headquarters,â the
Ladue News Platinum List winner says. This headquarters will have everything her team needs â offices, a kitchen, storage space and more â to expand the business and its offerings.
Originally published on February 2, 2021 4:58 pm
“It’s a high-stress, high-energy [job]. You’re problem-solving, you’re sweating it’s really intense, and at the end of the day, it’s natural to want to decompress,” restaurateur Katie Collier said on
St. Louis on the Air.
“It is so much a part of the culture that it’s almost invisible.”
And yet, Collier is a testament to the fact that you don’t need to leave the service industry to curb an addiction. After struggling with substance abuse for years, the chef and co-owner of Katie’s Pizza & Pasta Osteria is now celebrating a decade of sobriety.
With income down at most restaurants, freelance drink experts can help keep the bar profitable
It’s no secret that restaurant managers work long hours, deal with constant stress, and often eventually seek more lifestyle-friendly work. A natural thought progression for any beverage professional who has spent years working in the restaurant business often leads to: “How do I transition from working the floor to something else? What do I do next with my career?”
For many of the intrepid ones, they’ve developed themselves into beverage consultants for hire that can leave the daily grind, but still circle back and offer their expertise to restaurant and bar operators.