When he took over ownership in February, Steve Page didn't need to have a restaurateur's eye to identify the areas Neo Wood Fired Pizza needed to whip into shape in order to become an important part of the local business community.
The 53-year-old New York native had enough of a marketing and business background to know exactly where to get started.
"I needed to connect this restaurant to this community," Page said.
And that meant embracing every servicemember who set foot through the door and getting the restaurant - located at 8425 S. Hosmer, Suite 106 in Tacoma - involved in as many military and community associations as he could possibly find.
"I needed to make it military friendly, and do things internally to make this a place (servicemembers) want to come to," Page said.
He started by offering a free seven-inch pizza to all returning troops in the form of a coupon, which he distributed through different avenues to various units across the joint base. Page also decided to start offering $.99, 16-ounce domestic draft beers to military members all day, every day, with no purchase required.
"It's a sincere way of saying thank you for what you do," Page said.
He also joined the local Air Force Association and Association of the U.S. Army chapters, as well as the Lakewood Military Affairs Committee and the Chamber of Commerce.
"A lot of people give back when they're in the black ... Steve's giving when he's still in the red," said Tommy Carson, AFA chapter president who is helping Page distribute free pizza coupons. "That says a lot."
While Page made just minor tweaks to the menu, he decided to spruce up the inside of the place, adding a couple new flat screen televisions with a subscription to the NFL satellite package. Page also spends a majority of his time at the restaurant, chatting with customers and garnering feedback of how he can continue to improve the restaurant.
All the effort appears to be working.
While the restaurant is still pushing its way toward profitability, business is up 40 percent since February, and this June was the best month the restaurant has ever seen in its five-year history, Page said.