Rick Rosenfield's guest appearances

Rick Rosenfield

Pizza City with Steve Dolinsky

Corner Table Talk

OwlTail

Rick Rosenfield started his career with the Justice Department, going on to become a trial lawyer and prosecutor. But he and his business partner realized early on they wanted out of law, and into the restaurant business. They decided to create a pizza brand based on the California way of living - fresh produce, seasonal ingredients and unique (often misunderstood) flavors for 1980s America. The result was California Pizza Kitchen (CPK) a brand that has more than 200 locations worldwide. We talked about his origin story and how the brand developed its signature style of pizza.--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Rick Rosenfield started his career with the Justice Department, going on to become a trial lawyer and prosecutor. But he and his business partner realized early on they wanted out of law, and into the restaurant business. They decided to create a pizza brand based on the California way of living - fresh produce, seasonal ingredients and unique (often misunderstood) flavors for 1980s America. The result was <a href="https://www.cpk.com" rel="noopener noreferer nofollow" target="_blank">California Pizza Kitchen</a> (CPK) a brand that has more than 200 locations worldwide. We talked about his origin story and how the brand developed its signature style of pizza.--- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/pizzacity/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/pizzacity/support</a>

Rick Rosenfield, California Pizza Kitchen

 "What we saw right away, and I would say that to anybody who engages in the fantasy of going into the restaurant business, in the end, it is not about the concept, it's about the people that work with you, work for you. Because if we didn't understand it was about the people, we would have died with one restaurant. I don't care how good your concept is."  Rick Rosenfield  Who doesn't like pizza? Whether a folded, oily, gooey slice consumed while standing at almost any pizza shop in New York City or at Mozza in LA where Nancy Silverton found a way to make pizza new again, this staple of the American diet is not showing any sign of slowing. My guest, Rick Rosenfield, certainly knows his way around a conversation about pizza.  In 1985, this southside Chicago native and former federal prosecutor and defense attorney, teamed up with friend, Larry Flax, left their law practice in Los Angeles, and launched California Pizza Kitchen as an affordable, upscale pizza concept. Their first location  on Beverly Drive in Beverly Hills, put the West Coast in the national pizza conversation and through their own ROCK hospitality culture - respect, opportunity, communication, kindness - they quickly grew to 250 locations in the US and abroad. Stepping down in 2011 from leadership at CPK when it was acquired by a private-equity firm, Rick recently announced plans to return to the restaurant world with the introduction of ROCA, a specialty, Roman-style, street food pizza take-out and delivery concept, now open in Pacific Palisades and soon to open in Marina del Rey, on the west side of Los Angeles. Using premium toppings and a three-day cold fermented dough allows for the dough to appear thick like focaccia but light and airy on the inside. When reheated, it's crisp but still light and airy.  Please join me, your host, Brad Johnson, in welcoming and learning more about Rick, a true legend in the restaurant industry, to Corner Table Talk.  * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post &amp; Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

<blockquote> "What we saw right away, and I would say that to anybody who engages in the fantasy of going into the restaurant business, in the end, it is not about the concept, it's about the people that work with you, work for you. Because if we didn't understand it was about the people, we would have died with one restaurant. I don't care how good your concept is."  Rick Rosenfield </blockquote> Who doesn't like pizza? Whether a folded, oily, gooey slice consumed while standing at almost any pizza shop in New York City or at <a href="https://www.instagram.com/pizzeriamozza/?hl=en" rel="nofollow" target="_blank">Mozza</a> in LA where <a href="https://www.instagram.com/nancysilverton/" rel="nofollow" target="_blank">Nancy Silverton</a> found a way to make pizza new again, this staple of the American diet is not showing any sign of slowing. My guest, <a href="https://www.rocapizza.com/our-story" rel="nofollow" target="_blank">Rick Rosenfield</a>, certainly knows his way around a conversation about pizza.  In 1985, this southside Chicago native and former federal prosecutor and defense attorney, teamed up with friend, Larry Flax, left their law practice in Los Angeles, and launched <a href="https://www.cpk.com/" rel="nofollow" target="_blank">California Pizza Kitchen</a> as an affordable, upscale pizza concept. Their first location  on Beverly Drive in Beverly Hills, put the West Coast in the national pizza conversation and through their own ROCK hospitality culture - respect, opportunity, communication, kindness - they quickly grew to 250 locations in the US and abroad. Stepping down in 2011 from leadership at CPK when it was acquired by a private-equity firm, Rick recently announced plans to return to the restaurant world with the introduction of <a href="https://www.rocapizza.com/" rel="nofollow" target="_blank">ROCA</a>, a specialty, Roman-style, street food pizza take-out and delivery concept, now open in Pacific Palisades and soon to open in Marina del Rey, on the west side of Los Angeles. Using premium toppings and a three-day cold fermented dough allows for the dough to appear thick like focaccia but light and airy on the inside. When reheated, it's crisp but still light and airy.  Please join me, your host, <a href="https://www.instagram.com/postandbeamhospitality/" rel="nofollow" target="_blank">Brad Johnson</a>, in welcoming and learning more about Rick, a true legend in the restaurant industry, to Corner Table Talk.  * * * Instagram: <a href="https://www.instagram.com/cornertabletalk/?hl=en" rel="nofollow" target="_blank">Corner Table Talk</a>  and <a href="https://www.instagram.com/postandbeamhospitality/?hl=en" rel="nofollow" target="_blank">Post and Beam Hospitality</a> LinkedIn: <a href="https://www.linkedin.com/in/brad-johnson-hospitality/" rel="nofollow" target="_blank">Brad Johnson</a> E.Mail:  <a href="mailto:brad@postandbeamhospitality.com">brad@postandbeamhospitality.com</a> For more information on host Brad Johnson or to join our mailing list, please visit: <a href="https://postandbeamhospitality.com/" rel="nofollow" target="_blank">https://postandbeamhospitality.com/</a> Theme Music: <a href="https://www.instagram.com/brycevine/?hl=en" rel="nofollow" target="_blank">Bryce Vine</a> Corner Table™ is a trademark of Post &amp; Beam Hospitality LLCSee <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.