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In times of knead:Radius Pizza owners balance business with compassion I Arts&Entertainment I newsoforange.com <br /> what is known to bread bakers as a "mother starter." Mick made his <br /> about 8 years ago with pineapple juice and water and then you let <br /> that ferment for a few days. And then you keep feeding it with flour <br /> and water. We've been using that same starter for a little over eight <br /> years. We built the restaurant because we wanted a place where we <br /> could bring our children and we could feel like we wouldn't be <br /> disturbing our patrons with our kids. Like a family-friendly restaurant <br /> that provided a global comfort food experience. I sometimes call it <br /> `sneaky gourmet.' We don't want to bore anybody with the details of <br /> what goes into making our pizza. We just want you to enjoy it. People <br /> with kids, empty-nesters, business lunch, girls night out; first-time <br /> date, night out with friends. We wanted the restaurant to appeal to all <br /> these different sections of our community and all these different <br /> sections of our lives. And I think we were successful in developing a <br /> place like that. We were very fortunate that we have many patrons <br /> who come three, four, five times a week. They might show up for <br /> lunch and then show up for drinks with friends later that day. I've had <br /> people walk up to me and say, "You know, this is the fourth time this <br /> week I've been here." <br /> Radius Pizza enjoyed consistent success. Enough that the Carrolls <br /> were able to renovate the restaurant in February, which is traditionally <br /> a slower time for the business. And then March came. <br /> "We were going to be open for the spring and we're just going to kill <br /> it," Kate said. "Come back strong (after the remodeling) and it's <br /> gonna be fantastic. We closed to remodel the bar, a massive <br /> maintenance upgrade and paint the interior. We fixed things that <br /> needed fixing, we cleaned the entire restaurant within an inch of its <br /> life; and we opened up the bar and reconfigured it. We removed <br /> some shelving that was in front of the window. We've got more space <br /> back there and it's bright and open. It looks great. We can't wait until <br /> we're able to have people back inside to benefit from it." <br /> Having people back in the restaurant during the time of the <br /> coronavirus means more changes. <br /> http://www.newsoforange.com/arts_and_entertainment/article_62591db2-a59c-1 lea-94ec-933560024926.html[6/16/2020 8:49:03 PM] <br />