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In times of knead:Radius Pizza owners balance business with compassion I Arts&Entertainment I newsoforange.com <br /> could set up an online ordering portal." <br /> Reopening for curbside and take-out became a family effort with the <br /> Carrolls' twin sons pitching in to help the business. The two had in the <br /> past helped out at Radius, but with most of the staff staying offsite, <br /> Wyatt and Ronan helped roll dough and fold pizza boxes while their <br /> dad prepped food and did dishes. <br /> "We were burning the candle at both ends. We slowly added people <br /> to come in to work, but only those who were comfortable doing so," <br /> Kate said. "I think also that with the time that elapsed between when <br /> we started taking call-in orders and when we closed had given folks <br /> in the community a chance to get used to the new way of doing <br /> business. Like giving credit card info over the phone and having <br /> people walk food out to your car. It's like we've created a whole new <br /> business. We have a known product. We have a customer base. But <br /> almost everything else is different." <br /> Kate Carroll was raised in Durham. After graduating from East <br /> Carolina University, she moved to San Franscisco. There she met <br /> and married Mick. Months after the births of their twin boys, the <br /> Carrolls moved back to North Carolina. <br /> "We needed grandparents. Badly," she said. "We just realized that life <br /> would be a lot easier if we were closer. Plus, it's just better to raise <br /> kids in North Carolina rather than San Franscisco. We were on the <br /> 7th floor of a high-rise condo. Fitting the double-stroller into the <br /> elevator wasn't easy. The cost of living is certainly far less. It just felt <br /> like we were ready for a change." <br /> The couple eventually decided to craft a plan for a restaurant, <br /> building off Mick's restaurant experience and Kate's business <br /> knowledge. <br /> "We opened on March 26, 2013," Kate said. "We opened with the <br /> idea of having a brick oven pizzeria with a natural fermentation <br /> process for dough. That means we don't use a dry yeast. We make <br /> http://www.newsoforange.com/arts_and_entertainment/article_6259ldb2-a59c-1 lea-94ec-933560024926.html[6/16/2020 8:49:03 PM] <br />