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3 | W aterloo C hronicle | T hursday,M arch 21,2019 w aterloochronicle.ca Note: This is the first of a series of stories on the in- stitutional eats of Waterloo Region. Come back next week for the next instal- ment: Ethel's Lounge. Tastes often change. But over the last 57 years, Pepi's Pizza has fo- cused on staying the same - and there are no plans to change anything food-re- lated in the near future. "We still grate our cheese and cut our pepper- oni and use the same reci- pes," said Rhonda Firmi, co-owner of the long-stand- ing Kitchener pizza shop. Firmi's father and uncle - Ronald and Lewis Firmi - started the business in 1959. Originally named Peewee's Pizza then, the pizza joint was the first ev- er in the region. After an- other restaurant named Peewee's took Ronald and Lewis to court for using their name, they agreed that they could keep the flagship location with that name, but all locations opened afterward have to be named differently. They chose to call them Pepi's and eventually, all three of the locations were called the same. In 1962, pizza had just caught on in places like New York and Chicago, but it was yet to hit the streets of this region. "They weren't sure if it was going to catch on," said John Guy, Firmi's husband and co-owner of the busi- ness. But the business sure did catch on. Pizza quickly gained popularity and one of the most unique things about Pepi's Pizza is the fact that you can order es- sentially the same pizza that was made 57 years ago. Most of the ingredients have remained the same. Firmi and Guy order Cana- dian mozzarella, quality crushed tomatoes from California for the sauce and use the exact same sea- soning packet developed more than 60 years ago by the Firmi family. Firmi and Guy pur- chased the business and property in 2001, but Firmi was certainly no stranger to spinning dough. She spent much of her child- hood and adult life helping with the family business - and it continues to be a family affair. The couple remain hands-on in the business, fielding orders and even, on occasion delivering piz- zas when business is boom- ing. Located on the corner of Weber and Water streets in downtown Kitchener, Pe- pi's has been a constant landmark in a rapidly changing downtown core. In the early 1960s, down- town Kitchener looked much different than it does today, said Guy and Firmi. The area between Kitch- ener and Waterloo along Weber Street, where there is now an entire neighbour- hood, is just farm fields. "You used to be able to make good money driving then because you could get so many deliveries done," said Guy. While development in the downtown core means traffic and congestion, it's outweighed by the positive factor of more foot traffic from nearby condo devel- opments. The Courtland Avenue location is also due for an upswing in business once the massive former Schneiders property is re- developed. In 60 years, there's no doubting that the food in- dustry has changed in Wa- terloo Region. Pepi's has gone from being the only pizza joint in Kitchener to one of at least 115 different locations that have pizza as the main part of their busi- ness. In the 1980s, with the ar- rival of pizza chains such as Domino's, to the region, the landscape changed. The business scuttled, but they still kept true to their roots and did not waver from original products and recipes, even if the end re- sult would have been a higher profit margin. Despite increasing costs through the years, the business has maintained quality, local ingredients, including Canadian moz- zarella, in place of alterna- tive and likely cheaper op- tions. "It's just not the same," said Guy. There are constants in the business as well - the customers and the staff. Loyalty is seen on both sides of the counter, said Firmi. "We have the best staff," she said. Above and beside the downtown location are apartments, which are oc- cupied by longtime Pepi's employees. The same goes at the Courtland Avenue location. "We keep joking that we need to buy another build- ing because some of our employees are looking for places to live," said Firmi. Kitchener Mayor Berry Vrbanovic, who went to St. Jerome's High School (now the St. Louis Adult Learn- ing Centre) just down We- ber Street from Pepi's, says he has fond memories of the Kitchener institution. "Pepperoni, double- smoked bacon, pineapple and hot peppers is my go-to fave," said the mayor. "Best bacon and crust in the city." WILL PIZZA EVER CATCH ON? PEPI'S PIZZA FOUND THE ANSWER Rhonda Firmi, left, and her husband John Guy, right, own Pepi's Pizza in downtown Kitchener. Originally open in 1959, Kitchener's original pizza shop is celebrating 60 years in business. Adam Jackson/Torstar Communities ADAM JACKSON ajackson@waterlooajackson@waterlooa chronicle.ca RESTAURANTS A CONSTANT IN THE EVER-CHANGING DOWNTOWN CORE, PEPI'S HAS STAYED TRUE TO ITS ROOTS FROM 60 YEARS AGO OPENED: 1962 ADDRESS: 87 Water St. N., Kitchener, 390 Courtland Ave. E., Kitchener, 2880 King St. E., Kitchener WEBSITE: www.pepispizza.com PHONE: 519-578-6640 SIGN UP FOR OUR WEEKLY NEWSLETTER AT WATERLOOCHRONICLE.CA 1 MONTH FREE* OFFER ENDS MARCH 31 Visit MOVATI.ca, or the MOVATI at 405 The Boardwalk. *Must sign up on a 12-month commitment. Facility enhancement fee applies. See club for details.