Belmont B.C. Pizza

Young entrepreneur an old timer in pizza biz

May 26, 2011 // 0 Comments

Belmont B.C. Pizza under new ownership by BETH ALTENA The good news, bad news about being very good at something is that you are likely to be doing a lot of it. That’s all good to Tony Griffin, who has a degree in culinary management from the program at Grand Rapids Community College—the third-ranked program in the nation—knew even before his college days that he liked to cook. “I made dinner for my dad one night and after that I was responsible for dinner at least one night a week,” he said. He was about ten at the time. It was only four years later that he took a job at a B.C. Pizza, and he was hooked. Now, just at age 22, he owns two B.C. Pizzas, employs 28 people and knows how important it is for businesses to be community involved. “In a big town it’s harder to have much of an impact on a community,” he said of his choice to purchase B.C. Pizza in Belmont, located at 2350 Belmont Center Drive (a quarter mile from the YMCA). Griffin considered purchase of restaurants in Grand Rapids, but chose the Belmont area because it is close to Northview and Rockford and is a growing community. “We work closely with the schools and churches in our area,” he said. The restaurant offers a Point of Excellence program for schools, where B.C. Pizza provides gift certificates that teachers can award to children for kindness to others or other qualities of character. The restaurant offers a deep discount to hometown heroes—teachers, paramedics, police and firefighters. “That’s to thank them for taking care of us locally. That’s what they are doing,” Griffin said, noting there is a fire station just up the road from the Belmont B.C. Pizza and a Rockford Ambulance substation just down the road. For a restaurant, there are other important elements to success. “Plus our food is phenomenal,” Griffin noted. The first pizza he ever made was a chicken Parmazeti, ironically B.C. Pizza’s biggest fan favorite. The trick behind the best food is using as many fresh, high-quality ingredients. Whether diners are hitting the daily 11 a.m. to 2 p.m. pizza and salad buffet, or grabbing a grinder, chicken wings sub, wrap or […]