Ernie Carrillo, the founder of Joe & Ernie’s Pizzeria, is crafting an inclusive dining experience that caters to everyone’s tastes and dietary needs. From vegan options to gluten-free delights, Carrillo’s commitment to quality and diversity sets his pizzeria apart in Southern California’s vibrant culinary scene.

“I think pizza is that type of thing where everyone should enjoy it.” expressed Carrillo to host Shawn Walchef. “Our business model is, we try to cater to everyone.” 

At Joe & Ernie’s Pizzeria, Carrillo’s mission is clear: to ensure every customer finds a slice they love.

Catering to dietary needs is a part of Carrillo’s practice of consistent, premium hospitality. He believes that exceptional customer service is the cornerstone of Joe & Ernie’s success. 

For Carrillo, “We all have jobs because of the customer.” said Carrillo. “I really stress customer service. Every time someone comes in, they should be greeted, and you should be giving them their best attitudes.”

With such a high level of customer service, high volume days are inevitable. Carrillo’s strategic approach to managing these times involve meticulous preparation and setting clear expectations for customers. Being over-prepared, from extra cheese to pre-folded boxes, to meet the demands of peak periods are just a few things done to increase the opportunities for success. 

“You learn to be prepared.” reflected Carrillo on lessons learned. “Every year, we get busier. But you learn.”