Today we’d like to introduce you to Cory Nickels.
Cory, we appreciate you taking the time to share your story with us today. Where does your story begin?
Growing up in Lewisville, Texas, I didn’t have the chance to experience truly great pizza. Like many kids in Texas, I enjoyed the familiar options—Cici’s and Domino’s were staples for me. Back then, I never imagined I’d venture into the world of authentic pizza.
My journey began 17 years ago at Cavalli Pizzeria, the first wood-fired pizzeria in Irving, Texas. It was there that I discovered my passion for pizza, which eventually led me to roles in restaurant management and various culinary positions. After nearly 25 years in the service industry, I decided to carve my own path in the pizza market and redefine what good pizza means.
For too long, many pizzerias have compromised on ingredients, dough-making techniques, and overall quality. I dedicated years to perfecting a dough recipe that embodies the essence of traditional pizza. Now, after a year in business, I’m excited to host private parties and public events. I also offer unique dining experiences, such as Pizza Omakase, which foster a sense of community around great food. My goal is to share my passion for pizza with the world and create memorable moments for everyone who joins me.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Owning and managing a business is certainly not a “smooth road.” Any business owner can attest that there will be both good days and bad ones.
I’ve never worked harder or logged as many hours, yet I’ve also never felt happier. The challenges of working for myself are significant, but being able to say, “This is mine,” at the end of the day has been one of the most rewarding experiences of my life.
I chose to embark on this journey entirely on my own, relying solely on the support of family and friends—no investors or financial backing, just me and my pizza. Building relationships with those who can benefit from my services and help establish my presence took time and persistence. Not a day goes by without me hustling and seeking the next opportunity. The biggest obstacle will always be yourself, you’re the only one that can keep you from the things you want.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Throughout most of my career, I’ve served as a restaurant manager, overseeing establishments with annual revenues ranging from $1.5 million to $22 million. My expertise lies in analyzing operations and ensuring that restaurants run efficiently. For the last five years of my management journey, I was specifically tasked with turning around failing locations that were on the verge of closure. During this time, I meticulously reviewed numbers and processes to either streamline operations or drive significant changes to correct each store’s trajectory.
I’m proud to say that I’ve successfully revitalized every location assigned to me, never having to close a store that was deemed doomed when I took over.
Long ago, I made a commitment to myself: I didn’t want to be a leader who simply stood in the corner, yelling about mistakes without offering solutions. Over the years, I’ve noticed a troubling trend where managers became bosses rather than true leaders. I vowed to never fall into that trap.
How do you think about luck?
I believe you make your own luck. When things happen in life, good or bad, you either pivot and work with what you’ve got or fail completely. I’d rather pivot.
Contact Info:
- Instagram: https://www.instagram.com/5pennybaker/
- Facebook: https://www.facebook.com/profile.php?id=61578193144783
- Youtube: https://www.youtube.com/@5PennyBaker
- Other: https://linktr.ee/5pennybaking
