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King Leo's Pizza marks 25 year anniversary

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Pardon the opening pun, but this is a case where it really works:
Visit King Leo’s Pizza and you’re sure to receive the “royal treatment.”
By serving their customers like kings, queens, princes and princesses, this northeast Bakersfield family favorite remains a thriving local business that, in February, will celebrate a momentous business milestone — its 25th anniversary.
At the heart of King Leo’s is the neighborhood pizza parlor’s friendly store manager, Tom Cervantes — a familiar and beloved fixture at the business for each of its 25 years.
Over the last quarter of a century, Cervantes has worked at King Leo’s — on Columbus Street in the Lowe’s shopping center — with as many as 15 different members of his family, including siblings, numerous cousins, even his own daughters.
“I just happen to be the one who made a career out of it,” said Cervantes from behind the counter of King Leo’s during a busy Sunday afternoon shift. “It started as an after-school job and I just kept working … I never turned back and it’s been an interesting road.”

IN THE BEGINNING
Back when he went by “Tommy,” Cervantes started out as a 16-year-old Highland High student bussing tables at then-Peter Piper Pizza, a franchise that local businessman Leo Kent owned and operated, later converting it to King Leo’s Pizza.
Kent passed away about two years ago, but he left a lasting impression on his protégé, Cervantes, who credits him for laying the foundation of success for the popular pizza place.
Cervantes eventually worked his way up to cook and the early morning prep work, which included making the fresh, hand-tossed pizza dough — quite a responsibility for a teenager. Employees at King Leo’s typically make 1,500 pounds of dough per week, and thanks to the kitchen’s multi-level rotating ovens, serve 150 to 200 pizzas on a typical Friday night.
“If you didn’t show up on time and get that dough going, then we’d all be in big trouble with a lot of people unhappy,” said Cervantes, now 42, and the store manager at King Leo’s for the last 12-plus years.
For the 24-member crew currently at King Leo’s, “unhappy” just won’t cut it.
“Our goal is to be different than that ‘corporate feel’ found at bigger restaurants,” Cervantes said. “We’re definitely family-oriented and we want to customize a customer’s experience with our level of service, to take those extra steps for them.”
As an example, Cervantes recalled a discerning customer who always ordered jalapenos on his pizza and at one point, King Leo’s started using a different brand of the peppers. The customer noticed, but not in a good way.
The solution? Switch back to the customer’s preferred brand, of course.
“If you didn’t like something, we make it right,” said Cervantes, adding that the top picks of pizzas are hands-down pepperoni (for the kids) and combination (for the adults). “We want you to leave happy because we know that will bring you back.”

JUST LIKE FAMILIA
“Hey, brother! What’s happening?” said Cervantes, extending his hand to greet a King Leo’s patron heading to the TV room where an NFL play-off game was being broadcasted.
“Great, great — how are you doing?” the man tells Cervantes, returning the firm handshake.
Turns out this customer is also a former employee — as a teen, George Espinoza used to work for Cervantes.
“I lived just down the street,” Espinoza said. “This was my first job as a teenager — it was great: free pizza, free video games.”
Working at King Leo’s offered all that as well as the opportunity to get a good sense of the grown-up world, according to Espinoza.
“I was in charge of the front area and had to make sure we always kept everything clean,” he said. “For a kid, it was a big deal to work here and we learned a lot about what it meant to do a good job.”
Nowadays, Espinoza comes in as a customer whenever he craves his King Leo’s favorite — an olive and mushroom pizza. The bonus is running into his former boss and current friend, Cervantes.
“These people are so loyal to us and we’re loyal right back to them,” Cervantes said. “From our employees to our customers, we’re all extended family to each other — we really get to know everyone.”
Like familias do, there is much celebration to be done together at King Leo’s — quite the popular place for birthday parties, baby showers and gatherings for major sports events. Not surprisingly, the kid-friendly game area — which includes prize tickets that can be traded for toys and trinkets — is a big draw.
Despite the current economic downturn, the fiestas and family dinners out at King Leo’s continue just as if it were good financial times.
“All of us have taken some kind of hit from this economy in some way,” Cervantes said. “But as far as our business here, we’re as busy as ever — this is a family place where we’re loyal to our customers and they’re loyal right back to us.”
In fact, King Leo faithfuls flock to the restaurant all days of the week, not just the weekends, taking advantage of long-running specials that include second pizza discounts and extra game tokens, Cervantes said.
He estimated about 95 percent of his customer base is Hispanic and that many of those Latino families are bringing in the next generation for their various celebrations.
“Just look at what we’ve got booked next weekend  — we’re completely full,” said Cervantes, opening his party calendar appointment book loaded with name after name for reserved events.
When the staff at King Leo’s isn’t hosting pizza parties, they’re often giving school tours — a huge hit with students from nearby campuses such as College Heights — or providing weekly pizza lunches for kids at Our Lady of Perpetual Help School.
And while his customers are certainly like family, Cervantes’ employees over the years have included actual relatives, including his (and wife, Diane’s) daughters: Felicia, 23; Adrienne, 21; and Victoria, 17. Adrienne continues to pick up a shift or two each week at King Leo’s.

LONGEVITY AT LEO’S
In addition to Cervantes’ longtime service, there are several other employees who have also remained with King Leo’s above and beyond typical restaurant staff work histories.
Rick Paszko, the general manager, has also put in 25 years at King Leo’s, while another employee, Nathan Molina, has been with the company for 10 years.
On Jan. 5, there was an employee appreciation dinner — no, pizza was not on the menu, tri-tip was served instead — where all the King Leo workers were recognized for their hard work.
Assistant Manager Juan Ramirez gives much of the credit for that hard work to the motivation and leadership that Cervantes provides.
“He’s the man,” Ramirez said of Cervantes.
As King Leo’s 25th anniversary approaches, plans are in the works to throw a party for the community to thank them for their years of support, Cervantes said.
“We’ll do something for everyone right here in the parking lot, weather permitting,” he said, adding that the band he plays guitar in, Serious Kind, will put on a mini concert as part of the festivities.
Meanwhile, the gente at King Leo’s Pizza will usher in the next 25 years by giving their pizza-loving customers what they’ve loved all along — good pizza and good service, Cervantes said.
“In my opinion, there is no perfect restaurant,” he said. “But to be in business this long, well, we figure we must be doing something right.”