Zois’ Pizza Palace, at 48 Main St. in Seymour, turns 40 this year.
James Tzepos, the owner, was just a baby when his father opened the shop in downtown Seymour.
Tzepos recently sat down with the Valley Indy to reflect on a lifetime of pizza.
Valley Indy: You look pretty young to have a 40 year-old business. Has this always been your business or has it been passed down from your family?
Tzepos: I’m forty-one and my father opened it. Zois is his name.
Valley Indy: That’s a nice name. That’s his first name?
Tzepos: Yes. Zois is Greek and means life. You pronounce it Zoyce like Rolls Royce or choice.
Valley Indy: When did you start working in the business and when did you take over?
Tzepos: I’ve been here since eleven or twelve years-old.
Valley Indy: What did you do at twelve years-old?
Tzepos: I made boxes, drank soda, ran errands and got on my father’s nerves.
Valley Indy: What did you do before you came and took over? Did you have another career?
Tzepos: No. I grew up in the business.
Valley Indy: So, you and your father worked together until you took over?
Tzepos: Yes, we always worked together.
Valley Indy: When did your dad retire and you took over?
Tzepos: I don’t know. Maybe four or five years ago.
Valley Indy: You’re pretty laid back about business.
Tzepos: We don’t think like that about taking over. It’s a family business. My dad still comes down her and helps out.
Valley Indy: What does he do? Make pizzas?
Tzepos: Yes.
Valley Indy: Okay, let’s talk pizza. What topping sells the most?
Tzepos: Cheese is always the most popular, followed by pepperoni. Most traditional toppings sell the most such as sausage, mushroom and meatballs. Lately I am seeing a lot of change and there are more vegetable orders such as eggplant or spinach and feta cheese.
Valley Indy: Why do you think that is?
Tzepos: They want something different. Probably because people eat pizza several times a week. It used to be once a week but now twice a week so they probably want a little variety.
Valley Indy: That’s interesting with all the talk about the economy you are telling me that business is good?
Tzepos: Yes. It’s a cheap night out to eat. Less steak, more pizza.
Valley Indy: Most unusual topping?
Tzepos: Someone came in and wanted me to put everything we have on the pizza. Everything, like 20 toppings.
Valley Indy: Really?
Tzepos: Yeah, everything — like every single topping we had on the menu. It only happened once or twice.
Valley Indy: So, has the business stayed the same for 40 years?
Tzepos: Yes, but I will say this, most pizza places have to have bigger menus if they are opening up a new place.
Valley Indy: Do you have a larger menu now?
Tzepos: No. Our menu is simple and always sells. Everything moves because everything is fresh. If you have a lot of items on your menu and have a couple of slow days then you are not selling anything fresh.
Valley Indy: How many items on your menu?
Tzepos: Just pizza, grinders, calzones, salads and a couple of appetizers. That’s it. We are a pizza place and we keep it simple. But we do offer 15 different wines, which is unusual. We are pretty fancy for a pizza place.
Zois’ Pizza Palace is opened Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m. and Sunday 3 p.m. to 10 p.m. They can be reached at 203 – 888-1131 or online.
