If you haven’t made your way into a Cosmo’s Pizza after a night out, then you have yet to enjoy a little taste of heaven. After 13 years and four stores, Cosmo’s Pizza still delivers that same great slice of pizza Colorado has come to love. Owner Ryan Shorter talks to us about the business, expansion, and having beers with Jesus.

If you haven’t made your way into a Cosmo’s Pizza after a night out, then you have yet to enjoy a little taste of heaven. After 13 years and four stores, Cosmo’s Pizza still delivers that same great slice of pizza Colorado has come to love. Owner Ryan Shorter talks to us about the business, expansion, and having beers with Jesus.

Which is more important, gut instinct or expertise?

S: Probably your instinct. You have to just go with your gut. You can conduct studies to try and figure it out, but you won’t know until you actually try it.

What was the hardest lesson you learned during your first year of business?

S: That it’s going to take a lot longer than a year to be successful.

How do you measure success?

S: When I go to the bank and I see how much money is left.

What advice do you have for any up-and-coming entrepreneurs?

S: Work for the government.

Are there any business leaders who you admire?

S: Not really. I’m trying to think who I’d sit down with for a beer but can’t think of anyone.

Who would you want to sit down with and have a beer?

S: Dennis Hopper. He’s dead now. Jesus. Maybe Todd Helton.

What are three keys to a strong business?

S: Customer service is probably the most important thing in any business. Consistency. Making sure customers get what they are expecting. Cleanliness, especially in the restaurant business.

What’s the biggest myth in business?

S: That you’re making money hand over fist. People imagine you can hang out at the country club eating steak sandwiches while your business runs itself. That’s not true.

When expanding, what’s the most important thing to keep in mind?

S: You have to have good people. You need to keep paying attention to the existing shops and not focus all of your attention on the new ones.

How have you grown along with your business?

S: I think I’ve learned to be a lot more relaxed and not let everything get to me. I don’t get as fired up about every little thing. I think I’d probably be dead if I did. You have to be aware of everything, but you can’t get fired up about it.

What’s the most rewarding aspect about your business?

S: I’m the boss. I don’t have anyone telling me what to do. And I like making my own decisions. Sometimes it’s hard, but ultimately, it’s good.

If you weren’t doing this what would you be doing?

S: Definitely not selling insurance. You’re selling something people hope they never use.

Where do you see the expansion of Cosmo’s going?

S: I’m happy where we are at. I’d like to stay here in Colorado. I’m not planning on opening anymore right now, but in the next year, who knows? Our Spicy Ranch company is the company I’d like to see go big.

Have you learned any lessons in business that you’ve applied to your personal life?

S: Free advice is worth what it’s worth. Everybody wants to tell you how to do things.

Last question, favorite pizza topping?

S: I like cheese pizza.