Page 120 - Southern Oregon Magazine Winter 2018

chow | cravings

FAN FAVORITE

Kaleidoscope Pizzeria and Pub expands

AMY WHITLEY TIM TIDBALL

ogue Valley patrons of Kaleidoscope Pizzeria and Pub noticed a marked
Rchange as they stepped inside the doors of this local institution this past
October: the lack of the to-go crowd waiting on orders, bottlenecking the
building’s front waiting area. But fans of the pizzeria’s take-out can take
heart: to-go orders have not been eliminated; rather, they’ve been given an
new home, at Kaleidoscope’s brand new to-go location at 1923 Delta Waters
Road, just behind the restaurant. According to Kristi Haavig, co-owner and
marketing manager of Kaleidoscope, the change was long overdue.

“Trying to keep up with both sit-down and to-go business was getting
increasingly hard,” she said, explaining that Kaleidoscope’s to-go orders have
increased to 30 percent of the pizzeria’s business in recent years.

The new to-go location, which is well marked and well lit, sits just across the
parking lot, and has been open since early October. Once serving as a storage
space for the business, Haavig noted that the structure had to be completely
reimagined, with the space stripped down to the bones, and upfront space
added to receive customers. The end result doubles Kaleidoscope’s produc-
tion capacity, increasing the oven count to eight, up from four.

“The to-go location is like a mini Kaleidoscope,” Haavig said, “People can
come in, grab their pizzas.”

It has been well received, as wait times for both take-out pizza and sit-down
service in the main restaurant have decreased, thanks to the change. To-go
orders are still placed via phone, utilizing the same phone number as the main
restaurant. Wait times, which had stretched to levels unacceptable to Haavig
and her co-owners, have returned to normal for both sides of the business,
with tables turning faster and pizzas tasting even better.

118 www.southernoregonmagazine.com | winter 2018