Toulouse: from 1 to 14 restaurants how this pizza maker patiently built his galaxy

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After opening its first restaurant in Blagnac 25 years ago, Italian pizza maker Pinin Mongelli has created a veritable galaxy, in Toulouse and even elsewhere in the region. With a firm idea: the customer should feel like among friends.

Mongelli, do you know that? In the jungle of Toulouse pizzerias, the character of this just sixty-something man stands out, with gold letters on a black background. Sobriety. Elegance. The man is up to it.
From his experience at Club Med in the 1980s, Pinin Mongelli maintained a principle: a happy customer is a returning customer …

“You have to be human, and things fall into place …”

“At my first restaurant in Toulouse, I was working with my wife, it was hypertensive. A client arrives, she had not called. I was stressed, but I make him his pizza. On the way out, it rained, she stumbled and her pizza crashed. to the ground. I tell my daughter who was 10, take her. I made him his pizza again … “
Twenty-four years later, the lady is still a client and has brought a few clients back since that rainy day in 1998 … “You have to be human and things fall into place …”

14 restaurants, and two coming this year, place de la Trinité in Toulouse and in Quint-Fonsegrives

After opening its first Toulouse restaurant in Blagnac, Pinin-Giuseppe Mongelli now heads a galaxy with 14 establishments. Eleven in the Toulouse metropolitan area, two in Montpellier, one in Narbonne.
A success for this globetrotter, who first had a restaurant in Italy for almost fifteen years before arriving in France with his wife from Toulouse. It was in 2015 that the idea of ​​creating his franchise became a reality. Its restaurants are crammed, it’s time to expand.

Three-month internship for franchisees and regular benchmarks: oven, decoration, flour, menu …

“For years I kept two or three restaurants. From 2015, we moved up a gear.” A company engaged in finding a location, financing, management, through professionals. Today, projects are reaching maturity, in Toulouse, place de la Trinité and in Quint-Fonsegrives, Marseille and Bordeaux are in sight.
Franchisees are accompanied. In addition to the three-month internship, graduates pay franchise fees. What do the restaurants have in common? Same rotating wood-burning stove and same device. “It is the combination of wood, the elegance of dark colors and the luster of gold. I owe it to my daughter. “

A flour in “sustainable agriculture” from Italy

Today, the whole family is involved in SMV Mongelli, the two daughters, the son-in-law. The recipe for success? “Customers can do without pizza. What they are looking for is a moment of pleasure. When he arrives, the customer should feel good, like visiting friends. »
And the secret behind his pizza, which brought him a world title, in 2010? “Floors from Italy, organic, painted in the traditional way by millers. The dough should be mixed in a certain way and should rise for a very specific period of time. »
Even today, the special flour “mixture” Mongelli, Pinin brings it from Italy, in sustainable agriculture. “I want to make healthy pizzas, with flour that is not filled with pesticides and preservatives, as is unfortunately all too often the case elsewhere.”

A childhood in Puglia, Italy, and a world tour to Toulouse …

Pinin Mongelli was literally born in pizza in the early sixties in Martano, Puglia, Italy. “I have kept the smell of Neapolitan pizza from my childhood. She woke me up when my dad came. I still smell the anchovies, olives, capers. »
Only 16 years old, the young Pinin left Italy. “I worked in Greece, Mexico, the Caribbean, the United States. The real turning point in his life happens in Martinique, when he meets his future wife.” I would never have arrived in Toulouse, here it has become my home … “

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