Comments on: Updated! Tis the season to sell your restaurant on Craigslist

By: John

John — Thu, 20 Dec 2007 23:11:15 +0000

I have eaten at Nicky G’s several times, as it is right across the street from where I work and agree: great food and terrible service. I was there today at 11:20 so I could get a quick slice before a 12 PM appointment. The posted opening time is 11AM. When I ordered, I was told that everyone had “just gotten here,” they had just turned the oven on, had not started any of their daily pizzas, and my pizza would not be ready for another 45 minutes. I found that to be shameful. I walked to Burrito Gallery where I had no problems.

By: Claybo

Claybo — Thu, 20 Dec 2007 21:07:13 +0000

What happened to the dough…?

Tried to go to Nicky G’s with the family saturday night at around 6pm.. we were turned away because we were told “something happened to the dough”. I had been waiting for a chance to go since open but had warned my family that the service was bad…too bad we did not even get to experiecne it. Maybe we’ll get bad service next time!

By: Dan

Dan — Thu, 20 Dec 2007 17:22:22 +0000

Pizza is My Life,
I am willing to give you guys another chance. What steps have you taken to alleviate the problems? The problems have been identified( lack of floor management, poor service, long waits) and as long as you are willng to make the necessary changes, you will do good.

By: ieatedthepizza

ieatedthepizza — Mon, 17 Dec 2007 17:45:13 +0000

Gotta agree with Josh. When I was there, the staff, including what, I guess, was supposed to be the manager (i use the term loosely since all he did was stand around drinking beer) were way more worried about their beer pong tournament, and signing people up, than waiting on tables or bringing service.

I will definitely not go back to sit-down eat, but I will be happy to order delivery as the pizza was good.

By: Josh

Josh — Mon, 17 Dec 2007 17:41:18 +0000

Only being open 2 months is a poor excuse for having substandard service. From day one you should have hired experienced waitstaff and REQUIRED them to perform at their best. You should have had a manager overseeing your entire operation who would have identified unattanded tables and soleved the problem. I’ve been there several times and have never seen anyone that I could identify as a manager. How can any of your clientele give you feedback or the “talking to” that you referred to if there is no discernable manager around to take the issues up with?

I know you said that you don’t need Chef Ramsey but if you had him he would tell you that it takes more than a great menu to be successful; excellent service should have been on the top of your list of priorities.

I’ll reiterate my previous point about counter service: It would alleviate a lot of your customer’s headaches about service, why not give it a try?

By: edliberatori

edliberatori — Sat, 15 Dec 2007 13:58:08 +0000

Don’t worry pizza is my life, the quality of the product will buy you the time you need to get things straight, in my opinion. I am so grateful for quality pizza that delivers downtown to springfield. Great cities have great pizza, just a fact. NYC, chicago, boston… Now jacksonville, just don’t close!!!!

By: pit boiz

pit boiz — Sat, 15 Dec 2007 01:01:58 +0000

I think nicky g’s rules.
And the back kitchen staff rules even harder!
And there hawt!

By: pizza is my life

pizza is my life — Fri, 14 Dec 2007 20:35:04 +0000

I can assure you we aren’t in need of chef ramsey. The owners are working as hard as they can to make the service better. Something to keep in mind that the business has only been open for 2 months…as with any business good help is hard to find. I think the one thing that pains management and the partners the most is our customers not telling us about thier experience until it’s too late. We want to make everyone happy and if that means we have to get a good “talking to”…we’ll take it….We don’t want people to get bored.. we just want the chance to become the type of establishment we know we can be..

By: Dan

Dan — Thu, 13 Dec 2007 19:53:14 +0000

Maybe we can pitch the spot to Gordom Ramsey. He’ll turn that place around like he does every other restaurant on Kitchen Nightmares. BTW.. anyone know what happened to the club that was supposed to open next door? The Metropolitan, I beleive?

By: Josh

Josh — Wed, 12 Dec 2007 20:27:09 +0000

In my experiences at Nicky G’s I have found the food to be great and the service to be consistently poor. I’ve sat at a table with no drinks offered and no attention from the waitstaff for up to 20 minutes when the restaurant had only a few other diners. In my opinion they should take a que from the countless other successful pizza joints out there who offer counter service as to not have this same complaint from their own customers.

Additionally, I can’t for the life me figure out the logic behind those gigantic tables. I have to admit that when I first sat at one of those big booths I thought it was pretty cool to sit at such a large table. The allure of the large table, however, ends when the restaurant is full and you have to wait an extended amount of time to be seated; all the while thinking of how they could fit ten or more four tops in the place of those three or four ten seat booths. Honestly, how many parties of ten can they really get per night versus parties of two to six?

All in all I think it’s a great concept with some really good recipes, (Props on the Beer Buzz. Although the toppings could be cut smaller i.e. the whole deli slices of ham on the chicken cordon bleu. Come on guys, bite size. The prosciutto too.) great prices and specials but it could definitely use some refining. I hope that it gets the help it needs before people start to lose interest.