Salsa Dancing/Pizzeria in STX
Ciao, we are considering a move to STX from Italy! We LOVE Salsa and wondering if there is a scene there in STX? Also, my husband in a Sicilian Chef. How's the pizza there; is it over "Americanized"? His considering opening a pizzeria vs a personal chef business. Thanks!
The pizza is very Americanized. I have heard the biggest issue is the water here and the flours available through our suppliers.
There is a small few table Italian bistro in Christiansted run by an Italian woman and her husband...her cooking is amazing but pizza isn't on their menu.
Pizza connoisseurs will welcome you! There are 3 available pizza shops in Christiansted alone. Sounds like an opportunity!
Mrsyogadoc: The USVI is a difficult and expensive place to do business, and that's certainly true for restaurants. STXUSVI said, "There are 3 available pizza shops in Christiansted alone. Sounds like an opportunity!" That means 3 pizza shops that closed down, probably because of the bad business environment. There are many other restaurants that have closed, or are for sale. There are also many successful restaurants. You should contact some restaurateurs here to find out more info.
Mrsyogadoc.....you've got alot to learn.....You really better read the heck out of prior posts and search features.Then arrange for a PMV for at least 2 weeks ,just to research the business angle for yourself.These islands will suck you dry unless you have full knowledge of what your getting into. Good luck!8-)
Here is a search for "salsa" on this forum, where you can see previous discussions:
The three pizza places closed because they had bad business plans and Americanized pizza!!!! Come check it out, Mrsyogadoc, you'll find the businesses that are open have business plans. Times are tough on the island, but offer a good product and have a decent business plan,you'll be ahead of the game here.
If you are looking for the tourist market with the pizza business, I think you would have greater success on St Thomas, obviously, with all the cruise ships. However, Frederiksted, on St Croix where the ships dock, looks like it has more waterfront retail space open. Polly's at the Pier opened in F'Sted several years ago and has survived. It is a coffee, ice cream and lunch spot. It appears very packed when the ships come in. As a person living mid-island on St. Croix, even though it and the Blue Moon Restaurant near it are good, I wouldn't travel there just to eat.
Now I WOULD make the drive to F'Sted just to eat at Le St. Tropez, which was an excellent French Restaurant, now closed. Really, really miss it. ...I read an article about C'Sted in the 70s recently, and the quote that they used to say was "Christiansted, Frederiksted, or go to bed instead." Thought it was cute.
They used to offer salsa lessons then dancing once a week at a restaurant in C'Sted. That was the only time I heard of it here. Best of luck.
I would keep the prospect of opening up a pizzeria or any sort of restaurant as a distant dream for at least a couple of years. Restaurants come and go with more frequency than the Trade winds and even setting up one isn't a task for the faint of heart. Your husband would be far better off working for someone else in the business for a few years. There will always be those who encourage you to come here and open up a place but I don't think I'd be going out on a limb in saying that none of them have actually run a restaurant here themselves. Good luck with the PMV and the move (if you decide to proceed with it)!
Thanks for all the advice thus far. I was thinking what we'd do if we make the move is start with friends. I'm thinking word of moth is one of the best ways to start spreading the word. Every place we've lived thus far has begged him to open up something. We'd have to test the market before we'd just open something blindly. But all your inputs are great!
The main thing I notice between my husband's pizza and say any food chain pizza is the sauce! His has flavor! It's not some tomato purse out of a can! And he makes his dough hours in advanced to allow for proper rise of the yeast. Also, his is from a wood burning oven. Nothing like it! Also, toppings placed here in Italy are more varied than the standards in the States.
so what is the difference between "americanized " pizza and non-americanized pizza??
I read online of an Italian trading company on the island. Is that no longer there? Most of all his family lives in Sicily. He is the first to head towards the 'Americas". So we have ways of receiving products
It's still here. The company you speak of is called Italian VI Trading. Most of their business is in wine, but the owner is very passionate about all Italian imports and I suspect would be thrilled to work with you.