The Amore pizzeria is not only famous for its pies, it is also famous for not being particularly well-liked.
The show’s second season was a ratings disappointment for ABC, and the franchise’s pizza is now known to be an afterthought for many.
But Amore has been reborn as a new restaurant and, while it’s not yet open for business, the new owner has vowed to get it back up to par.
It was in the midst of all this that I took a moment to talk to Lisa and Mark, Amore’s owners and founders, about their plans for the restaurant and the way that they’re approaching the franchise business.
What is the Amore restaurant?
Amore Pizza was founded by Lisa and Scott Kesselman in 2006.
They had just opened their first location in Portland, Oregon.
I met Lisa at her local pizza shop.
Lisa is an amazing chef, she told me.
She’s so good at getting the flavors right.
She had me working for a week and then asked me to move to New York.
I said, no, I need to work with her and she said, you need some people.
Lisa said, I’ll make you a bunch of new people.
They hired me and then I took off.
I worked for two years in New York, and then it was like, what am I doing?
I didn’t know what to do.
I got out of New York and went to college, but it was just not right.
So I went back to New Jersey, where I worked at a restaurant.
It was like a dream come true.
So what happened?
Lisa was in her late 60s when she started working.
She had been working for 25 years, but she was doing everything she could to get better at cooking.
She started to lose her appetite, and it was a big problem.
My mom used to tell me stories about when she was a child, when she would take me to restaurants and I would be so hungry, so I would just sit there.
I didn’st want to do anything.
I would get really, really hungry.
I had this constant desire to get up and cook pizza.
So Lisa and I decided to work at the same time.
I really loved working at a place that was not a traditional restaurant, and I started doing everything from the ground up, working on the pizza and preparing the pies, just to be as prepared as I could.
I was able to really enjoy my work at Amore and I loved being a part of it.
Lisa and I were also doing a lot of research.
We looked into all the different options, and we knew that it was going to be hard to find a new location.
So we did a lot.
We were looking at all the big names, like Pizza Hut and Olive Garden, and Olive and Pizza Hut were both very appealing to us.
So it was really easy to come up with the location that we wanted to work in.
I was really lucky because we were working on a project that was so different from what the other places in the area were doing.
It would be very hard to get the same quality of ingredients and the same menu, and that’s why we really wanted to make it our own.
Lisa and my husband, Mark, had done a lot more research.
They knew that there were people that really wanted this restaurant to be successful.
I’m the first person they called and they said, this is a great opportunity for us.
We just needed to figure out what we were going to do next.
We were actually kind of a wild card in this whole deal.
Lisa, Lisa, I love Lisa, and she had a great life.
She was a very, very successful businesswoman.
She really enjoyed working in the kitchen.
She did everything she was supposed to do and she did it so well.
But she also wanted to build a family, so she wanted to get married.
She wanted to have kids.
She loved kids.
But what we decided to do was we were just going to open this restaurant and make it really, truly ours.
So that was really a surprise to us and that was what attracted us.
How did you decide to open the restaurant?
Lisa and Mark were looking for a new kind of pizza.
There were a lot different types of pizza out there, and Lisa and Lisa had really strong opinions about what was good and what was not good.
We started talking about what we could do to make the pizza that we thought would be the best for our customers.
It’s not that I’m trying to be anti-pizza, but I thought, this pizza is so good that I have to put the best ingredients I can into it.
And it’s a real challenge because there are so many different kinds of pizza, and you have to be able to get your flavor right and your texture right