Afleveringen
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In this episode we meet up with Anthony Gilbert of Melt Pizza Company. We discuss New York style and Detroit style pizza, including the dough recipe, ingredients, and process. Anthony also discusses his experience opening Melt and how he has grown the business organically through word-of-mouth and collaborations.
Check out The Melt Pizza here:https://www.meltpizzacompany.com/Follow The Melt Pizza here:https://www.instagram.com/meltpizzacompany/
Thank you to our show sponsors:Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=Ooni Pizza:https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=Bacio Cheese:https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]
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In this episode, letâs reflect on what happened this August with all of my pizza side hustles.
1. Corporate Pizza Class
2. Pizza Consultation
3. Hosting/Judging Pizza Competitions
4. Private Catering.
As always, I will share the lessons learned and my plans for continuous improvement! Timestamps are located below the sponsors if you want to be able to jump topics!Thank you to our show sponsors:Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=Ooni Pizza:http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Bacio Cheese:https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:#cateringbusiness #pizza #dough #pizzacompetition Chapters:Intro - 00:00:00 - 00:01:00Classes - (0:01:00) - 0:15:15Consulting - (0:15:15) - 0:21:00Catering Teaser - (0:21:00) - 0:21:47Competitions - (0:21:47) - 0:27:09Catering - (0:27:09) - 0:42:30Outro - (0:42:30) - 0:42:37
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Zijn er afleveringen die ontbreken?
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In this episode, we meet Marcus and Amy Medina of Hella Pie Pizza Company. We discuss their journey from running a mobile pizza trailer to establishing a brick-and-mortar store, exploring challenges like transitioning from a wood-fired to a conveyor oven, introducing pizza by the slice, and navigating a drop in business. They also share the emotional decision to sell their beloved pizza trailer, Gemma, as they balance the demands of work and family life.
Highlights:- Mobile to Brick-and-Mortar Success: Marcus and Amy transitioned from a mobile pizza trailer to a brick-and-mortar shop, expanding their business and reaching more customers.- Overcoming challenges by hiring a consultant: Working with a Al the Pizza Buddha, a pizzeria consultant was a turning point, helping them streamline operations, improve efficiency, and regain control of their business.- Work-Life Balance: Balancing the demands of running a business with family life was a challenge, but they've found ways to create more free time and joy in their work.- Passion and Perseverance: Their story highlights the importance of passion, perseverance, and seeking help when facing challenges in the pizza industry.
Check out Hella Pie Pizza Company here:https://hellapiepizza.com/Follow Bella Hella Pie Pizza Company here:https://www.instagram.com/hellapiepizzaco/?hl=enhttps://www.facebook.com/HellaPiePizza/Thank you to our show sponsors:Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=Ooni Pizza:http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Bacio Cheese:https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]
Topics:#pizzabusiness#pizzeria #pizza #brickandmortar
Intro Music:Music track: Follow The Sun by Luke Bergs & WaestoSource: https://freetouse.com/musicNo Copyright Music for Video (Free)
Outro Music:Music track: City Lights by MoaviiSource: https://freetouse.com/musicRoyalty Free Music (Free Download)
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In this episode, we meet with Neil from Longbridge Pizza to discuss his journey from cook to owner. Neil shares the secrets behind his shop's success, highlighting the importance of community, relationships, and clear communication. We also cover the challenges of catering and pop-ups at festivals, offering practical advice. Plus, Neil delves into pizza-making techniques, from dough management to using different ovens, and provides valuable lessons for aspiring pizza entrepreneurs
Highlights
From cook to owner: We discuss Neil's journey from pizza cook to pizza owner and the secrets to his shop's success.
Importance of Communication, Planning, and teamwork: He shares his own experiences with building and expanding his business, offering valuable lessons for aspiring pizza entrepreneurs.
Importance of having the right mindset: Neil believes in knowing when you have a good thing and protecting it. He also stresses the importance of being approachable and creating a welcoming atmosphere for the community.
Check out Longbridge Pizza here:
https://www.longbridgepizza.com/
Follow GFL Pizza here:
https://www.instagram.com/longbridgepizza/?hl=en
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizza Business
Team Work
Pizza
Being a business owner
Oven
Pizzeria
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In this episode, we meet with Guy Luna and talk about the challenges and rewards of running a mobile pizza operation and his philosophy on making pizza and connecting with his community. He also shares his thoughts on the importance of personal growth and staying positive in the face of adversity.Highlights:- Challenges of mobile operation: It requires being a jack of all trades and handling plumbing, electrical, and mechanical issues to avoid costly repairs.- Lessons learned: Importance of personal growth, letting go of negativity, and focusing on positive aspects of life and business.- Community support: Emphasizes the importance of community and customer support in his success. A customer's kind gesture reinforces the impact of his work.Check out GFL Pizza here:https://www.instagram.com/gfl_pizza/Follow GFL Pizza here:https://www.instagram.com/gfl_pizza/https://www.facebook.com/GFLPizza/Thank you to our show sponsors:Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=Ooni Pizza:http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Bacio Cheese:https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:#insurance #pizzabusiness #pizza#menu #pizzeriaGFL Pizza
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In this episode, we meet up again with Al The Pizza Buddha. We discuss his recent work and experiences traveling to different pizzerias. We talk about the importance of having a systematic and documented approach to running a pizzeria, which he helps implement at Hella Pie and Rose City Pizza. This involves creating detailed dough recipes, plating guides, and prep inventory systems to streamline operations and empower pizzeria owners to focus on other aspects of their business.Highlights:- Importance of Systems: Al emphasizes the value of systematic and documented processes in pizzeria management.- Success Stories: He shares his experiences implementing systems at Hella Pie and Rose City Pizza, resulting in improved efficiency and profitability.- Tools for Success: Al discusses specific tools like dough recipes, plating guides, and prep inventory systems that can streamline operations.- Diverse Clientele: He reflects on the different types of clients he works with and the unique challenges of each.- Cultural Differences: Al shares a story about working in Kuwait, highlighting the importance of adapting consulting strategies to different cultural contexts.- Background and Expertise: He briefly touches upon his background in entrepreneurial studies and finance, which informs his consulting approach.Check out Al The Pizza Buddha here:https://althepizzabuddha.com/Follow Al The Pizza Buddha here:https://www.instagram.com/althepizzabuddha/Thank you to our show sponsors:Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=Ooni Pizza:http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Bacio Cheese:https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:#consulting
#pizzabusiness
#pizza
#pizzaconsultant
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In this episode, we catch up with Jeff Rogers of Wrectangle Pizza, who has experienced massive growth over the past five years. He credits some of his early success to starting out in a ghost kitchen that only charged him a percentage of sales for his rent when starting out.
Highlights:
Jeff started Wrectangle Pizza in a ghost kitchen incubator in Minneapolis in 2019. Jeff credits the incubator for the success of the business because it was low-cost and offered marketing and camaraderie with other restaurants. During the pandemic and the aftermath of George Floyd's death, Wrectangle Pizza struggled but helped the community by giving away food. After 7 concepts, they are thinking about future growth but want to be more calculated than before.Check out Wrecktangle Pizza here:
https://wrecktanglepizza.com/
Follow Wrecktangle Pizza here:
https://www.instagram.com/wrecktanglepizzamn/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Rectangle pizza Detroit-style pizza Square pizza Unique pizza concept Pizza competition winner (Good Morning America) -
This episode explores the story of Peter Campbell, the owner of Red Wagon Pizza, who brings his pizzas to events with his mobile catering service. He offers practical advice on efficiencies to optimize his busy summer season.
Highlights:
Humble Beginnings: Peter started by making and selling pizzas at his kids' school fundraiser. Taking the Leap: Encouraged by positive feedback, Pete decided to turn his passion into a business. However, he faced the fear of quitting his stable job and the financial risks involved. Building a Plan: Pete didn't have a traditional business plan, but he researched and learned from resources like Live Plan and books on starting a business. Step-by-Step Growth: Pete started small, participating in farmer's markets and mobile events. He gradually reinvested his earnings in equipment and grew his operation. The Importance of Commitment: Pete emphasizes the importance of full commitment when starting a business. He highlights the risks involved and the need to be prepared to go all in. Scarcity as a Marketing Tool: Pete highlights the power of scarcity in marketing. By limiting his availability at events and initially focusing on mobile operations, he created a sense of demand for his pizzas. Multiple Revenue Streams: Pete discusses the benefits of having additional revenue streams beyond just the restaurant. He gives the example of his pizza classes and frozen pizzas.Check out Peter Campbell here:
https://www.redwagon-mpls.com/
Follow Peter Campbell here:
https://www.instagram.com/redwagonpizza/?hl=en
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Bacio Cheese
Mobile Catering
Pizza
Catering Business
starting a pizza business
turning a hobby into a business
pizza business tips
mobile pizza business
farmers market pizza business
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In this episode, we meet up with Anthony Gilbert of Melt Pizza. Anthony discusses his journey from pizza pop-ups to owning his own restaurant. He discusses the importance of insurance, the financial realities of owning a business, and the decisions involved in buying out his business partners. The conversation also touches on profit margins in the restaurant industry and Anthony's future plans for expansion.
Highlights:
Importance of insurance for businesses, especially pop-ups and small enterprises.
Financial aspects of running a restaurant: profit margins, overhead costs, and partnerships.
Anthony's decision to buy out partners for full ownership highlights sacrifices and lessons learned.
Importance of clear communication and planning in business partnerships, focusing on exit strategies.
Prioritizing long-term goals and taking a pragmatic approach to business decisions.
Check out Melt Pizza Company here:
https://www.meltpizzacompany.com/
Follow Melt Pizza Company here:
https://www.instagram.com/meltpizzacompany/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Insurance
Pizza Business
Pizza
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In this episode, we meet up with Siler Chapman, a world pizza champion and ambassador for a cheese company. We discussed Chapman's journey in the mobile catering business, sharing tips on everything from automatic gratuities to scaling staff. Chapman emphasizes the importance of prioritizing customer satisfaction and always striving to improve. He also shares his experiences with different ingredients and equipment, offering insights into the evolving world of pizza. The conversation also touches on the importance of community within the pizza industry and the benefits of being open-minded to new ideas and products.
Highlights:
- Chapman's Journey: Starts young, inspired by 9/11 to be his own boss, learns from the best (Tony Gemignani), and builds a successful business.
- Success Tips:
- Customer-centric: Prioritize their happiness, be a "yes" company, and fix problems.
- Quality & Consistency: Respect the craft, use scales, and constant testing/improvement.
- Pricing: Charge per head, not per pizza, adjust every 6 months, use add-ons.
- Staff: Pay well, educate them on the "why", and foster pride in their work.
- Production: Master high-volume output, and learn the art of the wood-fired oven.
- Marketing: Start small, build relationships with venues, and make your food memorable.
- Open-Mindedness: Embrace new ingredients/techniques, industry is evolving.
- Hot Takes:
- Automatic gratuity: Tack it on, it's big money for staff, and no one complains.
- Dough: High hydration, long fermentation, and gentle handling is key.
- Ingredient trends: Mixing flours, and unique toppings are the future.
Check out Siler Chapman here:
https://silerchapman.com/
Follow Siler Chapman here:
https://www.instagram.com/silerchapman/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
#worldpizzachampionship
#mobilecatering
#pizza
#cateringbusiness
#catering
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In this episode, let's recount my experience catering to my largest paid event yet! (60 people!!!!)
Highlights:
Invest in new equipment after each event: Upgrading equipment helps streamline processes and improve efficiency.
Batch prep time and accurately estimate ingredient costs: This saves time and reduces unnecessary expenses.
Be prepared for unexpected situations: Things may not always go according to plan, so it's crucial to have contingency plans in place.
Consider gratuity and tipping: Although not always expected, gratuity can be a significant source of income for caterers.
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizza Catering
Catering
Pizza
Master Packing List:
https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing
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In this episode, we meet up with Stephanie Swane and discuss the larger pizza industry, including the role of women and the importance of innovation. Stephanie shares her experience working on the Modernist Cuisine cookbooks and their passion for the pizza community.
Highlights:
Modernist Pizza's Impact: The book challenges traditional pizza norms and encourages innovation and creativity.
Women in Pizza: Stephanie highlights her work promoting women in the industry through interviews and social media.
Community: The pizza community is described as warm and welcoming, with a focus on collaboration rather than competition.
Modernist Pastry: Stephanie shares that she is in the early research stages for their next book on pastry.
Cookbook Success: The expert attributes the success of their books to their comprehensive research, high-quality production, and focus on education.
Check out Modernist Cuisine here:
https://modernistcuisine.com
Follow Stephanie Swane here:
https://www.instagram.com/sswane/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Women In Pizza
Pizza
Cook Book
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In this episode, we meet up with Ian Galbraith, owner of The Carlson Block, a pizza maker who owns a pizzeria in a small town. We discuss the challenges and rewards of owning a small business, the importance of family, and the role of passion and hard work in achieving success.
Highlights:
Balancing business and family: He prioritizes providing for his family and maintaining a healthy work-life balance. He is content with his current level of business and focuses on quality over maximizing profit.
Challenges of small business: He mentions the anxiety of financial insecurity and the difficulty of staying present and mindful in daily routines.
Importance of passion and hard work: He emphasizes the importance of loving what you do and putting in the effort to achieve your goals. He is grateful for his passion for pizza making and the opportunity to work for himself.
Goals and aspirations: His main goal is to provide a good life for his family and create lasting memories in their home and business. He is open to exploring business opportunities but prioritizes his family and his passion for pizza.
The importance of community: He values the support of his local community and enjoys meeting new people through his business.
Check out The Carlson Block here:
https://www.carlsonblock.com
Follow The Carlson Block here:
https://www.instagram.com/carlsonblock
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizza
Small Business
Wood Fire Oven
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In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location through a broker
Highlights:
Transition and Independence: They transitioned out of a partnership at Bootleg and opened Little Dynamite independently.
Sourdough Challenges: Making sourdough on a commercial level is challenging, requiring precision and consistency.
Starter Maintenance: They have a unique routine for maintaining their sourdough starter, emphasizing the importance of temperature and smell.
Finding Their Location: After an extensive search and a hunch, they found their current location.
Oven and Equipment Tips: They recommend buying used equipment, such as ovens and mixers, to save money and find durable options.
Pizza-Making Process: They discuss their pizza-making process, including dough hydration, baking temperature, and cooking time.
Check out Little Dynamite here:
https://www.littledynamitepizza.com/
Follow Little Dynamite here:
https://www.instagram.com/littledynamitepizza
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Sourdough
Pizza
Business
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In this episode we meet up with Justin Piazza, owner of What Up Dough. Justin is a pizza maker who has moved to LA from Phoenix and partnered with 3 other people to open this hip hop themed pizzeria.
Highlights:
The L.A. Pizza Scene: is it oversaturated?
Learning from other Pizza Makers: Justin talks about what he learned from other pizza makers and how he uses those lessons in his pizzas
Challenges: Justin also discusses the hardships of running a slice house and how he is still learning to manage demand
Check out What Up Dough here:
https://whatupdough.com
Follow What Up Dough here:
https://www.instagram.com/whatupdoughla/
https://www.instagram.com/j.pizzaiolo/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Business
Pizza Making
Pizza
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Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you.
We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our business.
Highlights:
Preserving a Legacy: Francesco is dedicated to bringing the true taste of Naples to the US. Watch him discuss the importance of tradition and how he's ensuring Neapolitan pizza stays true to its roots.
The Future of Pizza: The industry is changing! Francesco tackles the shortage of skilled pizza makers and his vision for training new pizzaiolo through The Pizza University.
Innovation Meets Tradition: Francesco isn't afraid to push boundaries. Discover his revolutionary electric pizza oven that cooks faster and more consistently than wood-fired ovens, all while promoting sustainability.
Pineapple Belongs on Pizza! Francesco, a traditionalist, can also appreciate a good pineapple on pizza- so long as it is elevatedCheck out Marra Forni here:
â https://marraforni.com/â
Follow Marra Forni here:
â https://www.instagram.com/marraforni/â
â https://www.facebook.com/marraforni/â
â https://www.youtube.com/channel/UC3NMxq4ApGwN_L3QkapBixQâ
Thank you to our show sponsors:
â Ooni Pizza Ovens Affiliateâ â
â https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202â
â â Corto Olive Affiliateâ â
â https://corto-olive.com/?sscid=51k7_g9fhj&â
â Bacio Cheeseâ
â https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacioâ
â DM @whatsgooddoughâ
â https://www.instagram.com/whatsgooddough/â
email me: [email protected]
Topics:
Pizza Ovens
Business
Pizza
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In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses.Highlights:The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends.Richâs Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer trends. She then promotes Rich Products' line of frozen and par-baked doughs, crusts, and toppings as solutions to these problems.Richâs âSetting Trendsâ: Rich Products stays up-to-date on consumer trends through data and research, and that their products are designed to be easy for operators to use.Richâs Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use.Check out Richâs:https://www.richs.com/Follow 550 Pizzeria here:https://www.facebook.com/RichProducts/https://www.instagram.com/rich_products/https://twitter.com/RichProductsThank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliateâ https://corto-olive.com/?sscid=51k7_g9fhj&](https://corto-olive.com/?sscid=51k7_g9fhjBacio Cheesehttps://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:Pizza ProductsBusiness SolutionsConsumer Trends
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In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out!
Highlights:
âThings done well and with a care, exempt themselves from fearâ: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division).
âWe know what we are, but know not what we may beâ: They faced doubts from people who questioned their decision and their pizza style. But over time, they gained confidence in their product and approach.
âStrong reasons make strong actions.â: Now, they run a successful pizzeria with a unique style.
âCruel to be kindâ: Reviews can oftentimes make or break a restaurant. When they finally got a good review on Yelp, their business started to take off.
Check out Much Ado About Pizza here:
https://www.muchadoaboutpizzaca.com/
Follow Much Ado About Pizza here:
https://www.instagram.com/muchadoaboutpizza/
https://www.facebook.com/p/Much-Ado-About-Pizza-LLC-100071681651247/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliateâ
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
â Corto Olive Affiliateâ
https://corto-olive.com/?sscid=51k7_g9fhj&
Bacio Cheese
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizzeria
Pizza
Business
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In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster!
Highlights:
• From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s career in luxury retail. With their powers combined, they are able to run a dope pizzeria, just the two of them
• A Fresh Start: Joe and Kam talk about how they presented their business to rent their space and how they got started slinging pizzas.
• A Great Haul, literally: Joe and Kam talked about how they bought their used PizzaMaster, and how they had to push it for miles just to get it home!
Check out Corner Slice:
https://cornerslice.square.site/
Follow Corner Slice here:
https://www.instagram.com/cornersliceshop
TTG Podcast
https://open.spotify.com/episode/1y3fSIjvZatHNWyt77sXWG?si=bPYZ0R6jSu2vKgu6r37waA
Thank you to our show sponsors:
https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
https://corto-olive.com/?sscid=51k7_g9fhj&
https://www.baciocheese.com/
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
https://www.instagram.com/whatsgooddough/
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizza Business
Buying Used Pizza Ovens
Pizza -
In this episode we met up with Vanessa and Radcliffe of The Cheese Board Collective, and we dive into the history of the Cheese Board Collective, how it functions as a worker-owned business, and the challenges and benefits of this model.
Highlights:
• The Long History: The Cheese Board Collective started in the 1960s as a cheese shop and became a worker-owned collective in 1971.
• From Renting to Ownership: They recently purchased the building they have been in for almost 60 years.
• United, They Stand: Worker-owners share the profits and have a say in how the business is run.
• From Pay to Benefits, everyone gets a slice: They discuss how they all get paid the same rate, and they also get health care benefits!
Check out The Cheese Board Collective:
https://cheeseboardcollective.coop
Follow Cheese Board here:
https://www.instagram.com/cheeseboardcoll/
https://www.facebook.com/cheeseboard/
Thank you to our show sponsors:
https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
https://corto-olive.com/?sscid=51k7_g9fhj&
https://www.baciocheese.com/
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
https://www.instagram.com/whatsgooddough/
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Collective
Pizza
Worker-Owned Business - Laat meer zien
