Owner has gourmet vision for Za

May 15, 2009
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Former Slinky in Broad RippleThe proprietor of a planned new pizza joint called Za in Broad Ripple, Michael Keenan, says he has enlisted an all-star cast to develop his pizza recipes: Chef's Academy Director Tony Hanslits developed a traditional tomato sauce; Meridian Chef Dan Dunville developed a sweet tomato sauce; and Rene's Bakery owner Albert Trevino is on dough duty. Za will offer a basic menu of slices of pizza, whole pizzas and breadsticks. Keenan, whose family is from the East Coast, said there's room in Indianapolis for a good pizza-by-the-slice restaurant. He hopes to open the first or second weekend in June in the former home of Slinky, a women's clothing store. Keenan has an option to expand into the spaces above the shop to allow for a larger dining room if business takes off.
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  • DonMay 15, 2009 10:14 AM
    What kind of pizza will this be? Since he's from the East coast, will it be a NY-style pizza? If so, what kind of ovens - coal-fired perhaps? (please, oh please, oh please)
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  • Fishers galMay 15, 2009 12:35 PM
    Sound like great pizza! Can't wait to try a slice.
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  • TAB ZealotMay 15, 2009 2:10 PM
    first or secnd week in June translates to latter half of June.
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  • ElizabethMay 15, 2009 2:16 PM
    ANOTHER pizza join in Broad Ripple? Ugh. Pass.
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  • IndyMay 15, 2009 3:25 PM
    I cannot wait!!!
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  • brguyMay 15, 2009 8:26 PM
    It had better be really good - there are too many pizza places already for it to survive unless there's a reason to go there. Hope they make arrangements to contain the trash of any take out food.
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  • IvoMay 16, 2009 10:24 AM
    If he's open till 330am on the weekends this summer he'll do alright. Pizza by the slice for the bar goers will do nicely. Hot Box is awesome but you gotta buy the pie.

    BE SMART ZA... BE OPEN LATE
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  • lseifeMay 16, 2009 9:25 PM
    unless this is coal-fired and really good, its just another pizza joint in BR. yawn.
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  • KyleMay 17, 2009 3:03 PM
    The city needs more pizza-by-the-slice places, certainly. But I'm guessing it's too serve the BR late night folks. I prefer Fountain Square and Maria's Pizza. The uninspired BR throngs in from the suburbs can't find that neighborhood on a map.
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  • Da HooeyMay 17, 2009 7:41 PM
    Haha! Congrats on the ink Michael. :D


    MK tells me it will be OPEN LATE and open ALOT. IIRC he said $3 a slice, and they already have 2 in Chicago. MK is a great guy and he will do well. This will be god pie, but it won;t be like BAZ, UJ or that overpriced Greek Pizza dump. :lol:

    MK: keeping the drunks fed since 2009. :thumbsup:
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  • Da HooeyMay 17, 2009 7:42 PM
    lolz. :D

    god pie = good pie.
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  • Matt986May 19, 2009 1:05 PM
    I prefer Fountain Square and Maria’s Pizza. The uninspired BR throngs in from the suburbs can’t find that neighborhood on a map.

    Gusto, in the Murphy building (Fountain Square) does an excellent thin crust pie. Breadsticks, spaghetti and meatballs and the meatball sub also rock. Great beer selection, too.


    http://gustoindy.com/
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  • average joeMay 20, 2009 3:31 PM
    I said it on another thread. Operators! Beware this late night lure in BR that everyone seems to think is vital to your survival. All is not what it seems..

    Do not include traffic that is two days out of the week, six months out of the year, (won't even mention rain, etc.) into your business plan.

    Good, steady, day and evening business is what works. Not to say that you won't make a few bucks but nobody is eating from 10pm - 2am.

    my 2 cents
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  • Da HooeyMay 20, 2009 4:51 PM
    Wow, thanks for the business lesson Average Joe. :lol:

    I'll be sure to consult you when I decide to buy a new pencil too.
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  • average joeMay 20, 2009 8:41 PM
    I would buy a #2, soft.

    Jokes, aside I have watched this folly for a number of years. This is Indianapolis. If, and when I see people in the street past 10pm on a weeknight in the rain, I will buy into this wow look at all the money you can make in three hours on a Friday and Saturday night in Broad Ripple!

    I'm not saying people don't make money. It sounds like his overhead is low and that's really all that matters. If he can make his break-even on a Tues then the rest will be gravy. Do you understand where I'm coming from?
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  • Da HooeyMay 20, 2009 9:29 PM
    Joe: Did Michael ever say he planned to make or break by the 10pm and after crowd?


    Uh, no.

    Stop being a know-it-all.


    And i don;t use p[encils. i never erase. :lol:
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  • average joeMay 20, 2009 10:55 PM
    Not here to spar with you. Just stating the facts. If the product is good, the numbers have been run then BR is a great place to do business. All I'm saying is that BR during the day can be very slow. There are a multitude of options available and competition is stiff. I want to see any new place take off because I know how difficult the business is.

    I'll be one of the first in line to get a slice! Good luck Michael and welcome to Indy!
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  • john doughMay 22, 2009 4:42 PM
    Da Hooey, you should listen to Av. Joe. He speaks the truth. While there are people eating late night in B-Rip, no one is making any money off of them five days out of the week. Just ask the GYRO joint, Dagwoods, Labamba (whom the only reason that they do ANY late night business is because you can scope drunk chicks and possibly see/get into a good fight. Za should work fine based simply on its location alone, and if the overhead is decent, it could even make a buck. I guess my question is if this is a franchise operation, why does the owner need big name chefs to create sauce and dough recipes? Isn't that why you buy a franchise to begin with?
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  • average joeMay 22, 2009 11:40 PM
    The savviest late-night operator in the city?

    -Rent/Utilities/Labor Cost - EXTREMELY Low.
    -Has a quickly served product that is hot and satisfying to many.
    -Is always near the crowds.
    -Never loses money on the weekdays.
    -Can open or close whenever He/She chooses.

    =THE HOT DOG CART.
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  • Da HooeyMay 23, 2009 6:36 AM
    sounds like you 2 don't want any competition. :lol:


    Za will be fine. not to worry. (And i do not believe it is a franchise, just some guys doing business together.)
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  • average joeMay 23, 2009 3:18 PM
    Da Hooey,

    please wikipedia the following:

    cost of goods sold
    gross margin
    break-even analysis

    Then look up the word daypart

    read and review then return the forum. Like I said, I personally will be one of the first in line. I support all the neighborhood joints and will do the same here. What is being said is real. Please go away with the armchair entrepreneuring
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  • first timerJune 23, 2009 8:21 PM
    Went and got two slices of pepperoni pizza!! The pizza was great!!!...... if I got a little more sauce, cheese and pepperoni for the $9.63 I paid for these two pieces!! What happened to the $3.00 slice?? They came out on paper plates and I asked if I could get a to go box. He insisted that I pay him $.25 for a to go box!!! I seriously thought he was joking. Is this what you do to get first time customers to come back after you have been open for less than a week?? Good effort... keep tryin'!! And I was sooo excited:( Customer service makes a difference! This is the only place I could find to share my thoughts!
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  • GarnetteOctober 10, 2009 6:48 PM
    Pizza, pizza, burrito...Fat Dan's Chicago-Style Deli just opened on the BR Strip. Way different choices for lunch, dinner and late nite dining...really cool atmosphere, tv's, beer coming soon, and unbelievable food. The best wings in Indy by far...
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  • Horrible Experience
    JonJanuary 19, 2010 9:35 PM
    The pizza was way too expensive, the service took too long, and the person working was very rude. If this place doesn't make some management changes it won't be around very much longer
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