Historic Pizzeria Now Available to Own!

3172 N Riverside Dr., Saukville, Wisconsin 53080

$499,900

Rare and fantastic opportunity to own a successful bar/restaurant with tremendous potential.

The Riverview Inn has been a fixture in Ozaukee County since 1963.

Bar/restaurant comes fully equipped and current owner will help with transition.

Property includes an outside bar/deck and stage for bands and more.

Adjacent to a 2-diamond baseball field - walking access to restaurant.

Sitting on 2 acres makes room for even more.

A 2-bedroom 1-bath living quarters with separate entrance or us it as a rental for extra income. There is lots of parking with this turn key sale.

For Inquiries, contact Andy Bretl

262-853-0881 different, and each ingredient is pronounced. This is also risky, as judges typically don’t take that many bites. You run the risk of them not getting all the intended flavors before they move on to the next pie. However you present it, make sure it’s the best representation of your flavors in as few bites as possible. And smile! If you don’t have fun, it will be reflected in your final product. After all, it’s pizza—it’s meant to be fun.

PMQ: Do you prefer open or blind judging?

Waldner: Blind judging would seem to be the fairest. But platform skills and presentation are a big part of open judging, and rightfully so. Behind your counter in your shop, you are on stage. You’ve got to get good at exuding enthusiasm and knowledge of your product. It’ll grow your business and help turn your customers into your evangelists.

PMQ: In an open-judging event, where competitors present directly to the judges, what do you expect to hear or see?

Waldner: I believe that, just like an exceptional wine, the story is extremely significant. Let us know about the origins of the ingredients and the inspiration for the recipe. It should be told with enthusiasm, perhaps even revealing a “secret” ingredient or process. Also, take pride in your presentation and appearance. Most competitions will not judge you on the presentation, but if that’s allowed in your event, it goes a long way subliminally. When the judges see a lavish display platter and a beautiful pizza, they get the sense of the love and care you have for that product. They feel your pride. And I’m sure it does sway a half a point or two from certain judges. Appearance is important: Dress to impress. This will set you apart from other entrants—no shorts or T-shirts. Wear a chef coat with chef pants. Have a towel or apron to keep yourself clean before presenting to the judges.

In competitions like the World Pizza Championship in Parma, Italy, they have oven judges. They judge you on your prowess in making the pizza. They have points for cleanliness, skill and proficiency with your dough, peels and the ovens. They will mark you down for wearing shorts, watches and even wedding rings. Most competitions are not that strict, but you should go into every event thinking it will be.

PMQ: Any other tips?

Waldner: Practice, practice, practice. Don’t just practice making your “pride and joy” pizza, but practice presenting it as well. Write down the words that you want the judges to hear and practice your lines until you can say them in your sleep. I can’t tell you how many times a few points were left out in a presentation, points that could have made a significant difference in the final scoring, depending on the judge.

Read more on PMQ.com!

For Rudy Waldner’s additional thoughts on thinking like a judge, check out the full interview at PMQ.com/waldner-judging.