Pizzarezzo - Timóteo

Excellent Pizzaria. E agora com cerveja disponível no carápio ficou ainda melhor... read more Excellent Pizzaria. E agora com cerveja disponível no carápio ficou ainda melhor...

Excellent pizza, tasteful and sempre quente. Massa fine and muito recheio mesmo. Or I apprehend two functions and exceptional, sempre muito educados. Aos that n... read more Excellent pizza, tasteful and sempre quente. Massa fine and muito recheio mesmo. Or I apprehend two functions and exceptional, sempre muito educados. Aos that never foram, only serve pizza no pedaço, com garçonetes sempre passando nas tables offering various flavors of pizza. Contudo, gostaria deixar duas critique: uma ao molho muito aguado, frio e sem flavor algum da último vez que fue à pizzaria, no dia 30/07/2022. A outra é que refrigerante zero açúcar so ha uma opção e somente em lata. Two pedaços of pizza variam between R$6,50 to R$10,50. Or salão fica no 2nd floor, acessivel per uma escada. Não sei specify se ha algum elevator for use of cadeirantes.

Muito bom! Um two places that quando estou com vontade of eating acho mais fast and aconchegante e dá pra bater um bom papo quando não is muito cheio. read more Muito bom! Um two places that quando estou com vontade of eating acho mais fast and aconchegante e dá pra bater um bom papo quando não is muito cheio.

It started right at the entrance, the receptionist had just come from the room and saw dirty tables and uneaten dishes, and even so she said we could go up and... read more It started right at the entrance, the receptionist had just come from the room and saw dirty tables and uneaten dishes, and even so she said we could go up and there was a table available. We went up and there were only dirty tables. We waited, we waited, we waited, the crazy employees couldn't organize themselves. I removed the dirty dishes from the table and placed them on the next table (which had been dirty for over an hour) and asked for a cloth to clean the table myself, that's when the waiter realized he needed to take action. At this point I started to think about whether to stay or not, as I didn't see anyone eating, and guests who were at the tables on the balcony saying that nothing got there, and that's why they went to the kitchen door to get things. What I noticed was a management problem, not knowing how to manage, not knowing how to train employees, not knowing how to manage the restaurant. Firstly, in a restaurant service, when you cannot serve the already seated tables, no more tables are seated, this will only worsen the service. Because if you sit down, you must provide service. The quality of the pizzas has dropped a lot, starting with the cheese, they use cheaper starchy cheese. We bought the rodízio and 90% of the rodízio was bacon, bacon with cheddar, pepperoni, pizzarezzo 2 (which contains bacon, chicken, corn and catupiry from the same source as the cheese mentioned above), the bacon was immensely salty. When we asked about chicken pizza with catupiry, for example, they responded ironically, that according to the high demand in the kitchen with sit downs and delivery, it would be difficult to get that flavor out, only the easiest flavors would come out. He left with great difficulty. The waiters took so long to serve the tables that we saw several people personally going to the freezer and removing drinks, the bad service paid for with free drinks. An employee even placed a plate with leftover food on my table while serving the pizza. I ordered Canadian sirloin pizza, as it was on the menu (they didn't even serve 80% of the pizza options in the carvery the advertisement says there are 30 options), they spent more than 45 minutes waiting and the manager came and said he would check. He came back and said that it was a very easy pizza to make and that it would be ready in 5 minutes at most (detail: he didn't apologize or say that they failed). 15 minutes passed and when we were about to leave, the manager came with the pizza in an inedible crust, a pineapple that seemed overcooked and once again the starchy mozzarella. I would suggest dividing the restaurant into three parts and giving a part to each table employee (each person being responsible for the drinks at their tables and also for cleaning/setting up the tables in a timely manner). Two more to serve pizza. In the kitchen establish a chef, and at least two cooks (1 of them also does the pantry). It would prohibit the movement of non kitchen employees into the kitchen during working hours, and of course: inside the kitchen they must wear caps and uniforms. We need to encourage the team, show that they are capable of organizing themselves, some even laughed nervously, others even said it was difficult. And finally: implementing footfall management, employees would take a fork to the balcony and return empty handed several times, passing tables that had to be lifted, and often without a tray, a waiter only needs the tray to work, otherwise is on a walk. The criticism was great and it seems like I didn't even enjoy dinner, but I guarantee you that if there was service, I wouldn't even look the other way. Think about it, you need to sell food but also experiences! Wheelchair accessibility: Restaurant on the second floor and does not have an elevator, only stairs.

Good place for good pizza. What leaves something to be desired is when making payment. They could use the method of receiving at the table with the card machine... read more Good place for good pizza. What leaves something to be desired is when making payment. They could use the method of receiving at the table with the card machine. There would be no queue like there is. Service: Dine in Price per person: R$80–100 Food: 4