Topping expectations: These brothers helped expand Pizza Tascio to 8 locations; now they’re taking over

Erik Borger hired all three Lombardino brothers in their teens, starting them out as dishwashers at his restaurants in St. Joseph, Missouri. 

They quickly took on other positions — front of house, staff scheduling, food and beverage orders and deliveries, and hiring and firing workers. If an employee didn’t show up for a shift, they covered it without complaint. 

When Borger expanded his Pizza Tascio concept to North Kansas City in January 2022, Gian Lombardino spent 80 hours a week getting the restaurant open and building a strong following. It was so successful, Borger kept expanding, opening six more restaurants in the Kansas City area and Lawrence in about 18-months.  

He said he “never, ever” would have expanded so quickly without the brothers and always saw them as the eventual owners. In November, it was official. 

Now the Lombardino brothers will open the eighth Pizza Tascio, this one in Belton. 

“It will always be my baby but they spent more time with the ‘children’ than I ever did,” Borger said. “So it would be selfish to me to have just that level of involvement and not give them ownership. It’s not about the profits, it’s what is best for the business.”

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He said Gian Lombardino had been involved in every Pizza Tascio decision from Day 1 (and is also an “artist at throwing pizzas”). He worked at all three Borger concepts in St. Joseph while earning a business management degree from Missouri Western State University in 2022, graduating with his twin brother, Caleb. 

Caleb Lombardino earned a nursing degree and had an offer for his dream job in the heart transplant unit of a Kansas City area hospital. He turned it down to join the Pizza Tascio expansion. 

“I couldn’t pass up an opportunity working with my twin brother,” Caleb said. “Nursing was a job, opening a restaurant with my brother was a passion.” 

Caleb, 23, now handles regulatory issues, scouts new locations and leads new store openings. Gian, 23, works with vendors, hires and trains employees, and sets up catering events.

Eli Lombardino, 27, majored in marketing and management at Missouri Western and was working in Arkansas. He came back as a Pizza Tascio partner in November and now handles marketing, customer service, branding, social media, website development, merchandising and internal communications. 

Brothers Caleb Eli and Gian Lombardino in front of the Waldo Pizza Tascio; photo by Joyce Smith

“They all have their divine roles and make a super person altogether,” Borger said. “I’m like a proud parent.”

The Lombardinos’ best friend, Sean Davis, is also a partner and oversees day-to-day operations.

They said Borger stayed true to his vision — bringing the New York-style pizza he grew up with on the East Coast to his new home in the Midwest. Now they want to put their imprint on the brand while “still hanging on to the magic.”

They didn’t announce the new ownership. They wanted their changes to be judged on their own merits. 

Red Tascio Swirl from Tascio Pizza

Red Tascio (an 18-inch pizza with Bianco DiNapoli organic sauce, fresh mozzarella, ricotta, pepperoni and fresh basil, drizzled with Mike’s Hot Honey) was a weekly special. They put it on the permanent menu and sales “blew up.” It is now one of their best-sellers. 

They have a bruschetta pizza, and the Swirl Pie (whole milk mozzarella, ricotta, a swirl of both red sauce and of fresh basil pesto, with a dusting of sharp Parmesan), as well as Caesar salads and a ranch dressing that has been “highly requested.” They plan to add more desserts.

They switched to a food vendor that could provide Bacio, an all-natural whole milk mozzarella, with a touch of buffalo mozzarella, that they shred in-house daily. Flour is from Utah’s Central Milling, one of the top organic milling companies in the country. Their pepperoni and salami from Ezzo Sausage Co. in Ohio has no fillers, and their proprietary sausage blend is from Paradise Locker Meats in Trimble, Missouri. 

“For me, as a marketer, it is easy. Our product stands on its own,” Eli Lombardino said.

They communicate with employees — who they call co-workers — through Slack and have chat groups where workers can send ideas for weekly specials or collaborations. The workers also have the brothers’ personal cell phone numbers. 

The 50 employees longed for a group Christmas party so the brothers got a local club to donate space and food, while they paid the band and bar tab.

 

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In January they collaborated with Buck Tui BBQ in Overland Park on a Thai barbecue pizza. In February, the brothers took their Nani’s meatball recipe and used it as a pizza topping, and as a stand-alone dish. This month they have a Reuben pizza to celebrate St. Patrick’s Day. For spring, they will work with Urban Bounty Farms in Lee’s Summit on a line of 100-percent organic hydroponic salads, along with fresh microgreens for pizza toppings. 

“To be honest they are better at listening to customers than I am. I’m stubborn and old,” Borger said.

 

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On March 1, they launched a new merchandise line that includes T-shirts, hoodies, hats, and stickers, along with some children’s apparel and dog bandanas.

Click here to check out Pizza Tascio’s merch.

They upped the rewards program, and the restaurants continue to offer specials such as 25 percent off on Tuesdays (with code TASCIO) and 20 percent off on Sundays (with code FUNDAY). 

Customers also can purchase a slice of pizza or whole pie at a discount to pay-it-forward. Pizza Tascio has donated more than 200 slices or pies to those in need since Dec. 1. 

Along with an increase in sales, another positive metric? Their Google review star rating has increased across all seven locations, they said. An example from two months ago: “In and out quick with AMAZING pizza. New York style crispy to perfection. Not overly greasy and two slices filled me up. Best pizza I’ve had in the 28 years I’ve lived here. It’s worth trying 100%.”

The four partners will open a Pizza Tascio at 300 N. Scott Ave., Belton, in mid-April, and they plan for two more locations before the end of the year.

“Some owners don’t even talk to their staff or know what their problems are,” Gian Lombardino said. “I have worked every position so I know what their needs are. I have been the guy trying to get a raise and the guy trying to give a raise.”

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Startland News contributor Joyce Smith covered local restaurants and retail for nearly 40 years with The Kansas City Star. Click here to follower on X (formerly Twitter), here for Facebook, here for Instagram, and by following #joyceinkc on Threads.

 

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