Today we’d like to introduce you to Andy Palermo.
Hi Andy, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
After working in restaurants for over 20 years and learning from some of the best in the industry, I decided it was time to go out and create something that would be my own. With the help and support of my wife Amber and our two kids, we created POPS a neighborhood restaurant that features New York, Italian American classics done right. Located in the heart of downtown Canton, Georgia we are dedicated to bringing quality food to the community in a fun and casual environment. We proudly make everything from scratch, including fresh pasta, house ground meatballs & sausage and we operate from fresh (no freezer or microwave to be found here!).
I’ve working the restaurant business for my entire adult life, holding pretty much every position related to service from Bus Boy to, most recently, Vice President of Operations for Rocket Farm Restaurants. While I have never been a professional chef, I have always loved to cook and through my time running restaurants, I grew in my acumen for the business. I have worked around some of the most talented chefs and operators and always did everything I could to pay attention and learn.
It had been a dream of ours for some time to go out and open our own restaurant someday. I have a passion for cooking and eating Italian food, particularly fresh pasta. We always knew that if we opened a restaurant someday that fresh pasta would be the highlight. Coming from a big family and wokring in restaurants, I have always been around food. It is the thing that brings everyone together. Even though I was not a professional chef, I was always in the kitchen hungry for knowledge and for a bite of something delicious.
One fateful afternoon, I found out that there was a “For Lease” sign in the window of one of the most iconic buildings in downtown Canton. The Historic Jones Building was under renovation. I decided to make a call to learn about the space and see what was happening, I had the pleasure of being introduced to the developers of the building and we shared a mutual interest in the opportunity. They offered to help along the way with their team of architects, designers and builders. It quickly turned into a deal too good to pass up. While we weren’t totally convinced that we were ready, we decided to put ourselves out there and take the risk and bet on ourselves.
We have been open almost a year and a half and our lives have changed tremendously (in all positive ways). It has been quite a journey. Nothing in life can prepare you for the challenge of running your own business. I found myself working 7 days a week for about 8 months straight… tiring and challenging, no doubt, but rewarding in ways I cannot begin to describe.
We have met so many great people along the way and really feel like we have been welcomed with open arms and hungry stomachs by the people of Canton.
We love being a part of this community – the fact that it is our home makes it that much more special.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
We have faced a number of challenges since opening.
In our first week, we are so overwhelmed with the level of business and our level of prep that we had to close for a few hours on a Saturday afternoon, simply to catch up. This was one of the best challenges that we could have ever imagined.
One of the first obstacles that comes to mind was when our industrial pasta extruder went down. We decided that if we couldn’t make it, we wouldn’t sell it. Folks were very displeased to hear their favorite pasta spot couldn’t offer pasta dishes for a entire weekend. Fortunately, we have some great sandwiches and salads on the menu!
Another challenge we faced was our kitchen floors cracking and failing under the weight of heavy kitchen equipment in this old building. In our first year we had to close for an entire week for repairs.
As you know, we’re big fans of Palermo’s Original Pasta + Sandwiches. For our readers who might not be as familiar what can you tell them about the brand?
My work is simple, do nothing and do everything all at once.
As owners, the goal is to hire, train, motivate and inspire. We are so lucky to have a fantastic crew here and while we trust them to handle things, we love being hands and working alongside them. We always do what we can to set them up for success but there isn’t a job in this restaurant that we don’t do.
Who else deserves credit in your story?
Amber (my wife), Agnes (daughter), Augustine (son) who inspire me every day to give everything I can.
My family (especially my parents) for always believing in me and supporting us through this journey.
Our tremendous team of employees at POPS, lead by our Chefs, Matt Drpich and Chris Roberson.
Penn Hodge, Grant Schmeelk and their team.
The remarkable individuals at Rocket Farm Restaurants (my previous employer) who I call friends first, colleagues second.
All of the industry professionals that I have worked with and learned from along the way (of which there are FAR TOO MANY to even begin naming)
Contact Info:
- Website: https://www.popscanton.com
- Instagram: pops.canton
- Facebook: POPS Canton
