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Photograph by Skye Dunlap

Co-owner Bob Khaira whips up a fresh pizza at Apollo Pizza.

Apollo makes its pizza with gyro-ic toppings

By Katherine Petersen

Bob Khaira brings a diverse business background to Apollo Pizza, the Cupertino restaurant he and his partner, Gurdev Sindh, opened six weeks ago. Khaira gained his business knowledge from working in restaurants as well as owning a transportation company for disabled people.

"I get satisfaction and meet new people in both types of work," he said.

Khaira handles most of the day-to-day operations of Apollo Pizza, while Sindh helps out at night while holding down a job in an electronics company. Khaira plans to use many of the recipes from the restaurant's previous owner but will add some personal touches as well.

"We're thinking of adding specials for Friday nights, and we've tried a few other things, some of which didn't work," he said. An all-you-can-eat buffet for $4.95 was not successful, and Khaira has pulled a few items off the Apollo menu.

One item that will stay around for a while is Apollo's unique pizza. The homemade pizza dough is topped with sauce and gyro, a mixture of lamb and beef normally found in pita sandwiches.

The restaurant also offers gyro sandwiches topped with a cucumber yogurt sauce; Greek salad; hamburgers; french fries; and garlic bread.

Apollo can seat nearly 100 customers at a time.

"I like the restaurant business," Khaira said. "You make sure you provide a good service, and hopefully people like it."

Apollo Pizza, 10625 S. Foothill Blvd., Cupertino. Hours: 11 a.m. to 2 p.m. and 4 p.m. to 9 p.m. daily.

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This article appeared in the Sunnyvale Sun, January 7, 1998.
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