Avsnitt
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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:
https://marraforni.com/
Follow Marra Forni here:
https://www.instagram.com/marraforni/
https://www.facebook.com/marraforni/
https://www.youtube.com/channel/UC3NMxq4ApGwN_L3QkapBixQ
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Corto Olive Affiliate
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:
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.Rich’s 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.Rich’s “Setting Trends”: 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.Rich’s Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use.Check out Rich’s: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 Affiliatehttps://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:
“Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division).
“We know what we are, but know not what we may be”: They faced doubts from people who questioned their decision and their pizza style. But over time, they gained confidence in their product and approach.
“Strong reasons make strong actions.”: Now, they run a successful pizzeria with a unique style.
“Cruel to be kind”: 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 Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Corto Olive Affiliate
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 -
In this episode we met up with Charles Cullison, the owner of Charlie’s Pizza. Charlie transitioned from postman to pizzeria business owner, growing his business from a pop-up to a successful restaurant. In this episode we discuss Charlie's personal journey, including his recent weight loss and his dedication to health. He shares his passion for pizza as a key ingredient in his success, alongside his commitment to fostering a positive work environment for his staff.
Highlights
From Postman to Pizzeria owner: Charlie used to be a postman and has since grown his business from a pop-up to a successful pizzeria.
Staying Healthy: He has recently been focusing on his health and has lost weight by watching his diet and exercising more.
Credit where credit is due: He credits his success to both his passion for pizza and his dedication to growth.
Keeping it positive in the workplace: He is also focused on creating a positive work environment for his staff
Check Out Charlie’s Pizzeria
https://www.instagram.com/charliespizzeria/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Corto Olive Affiliate
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
Contact Me
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Owning a Pizzeria
Keeping a positive work environment
Health
Pizza
Business
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In this episode, we met up with Salar, owner of MaiPai Tiki Bar. We discuss his business methods- from building out his own restaurant and the journey to finally delegating so he can work on the business. We also talk about the loyal fans of Tiki Bars.
Highlights:
Uniquely Tiki: The pizzeria is successful because it offers a unique combination of delicious pizza, tiki drinks, and a fun atmosphere.
From humble beginnings: Salar started small with pop-up restaurants and a food truck before opening the brick-and-mortar restaurant. He had no choice but to do everything himself.
Form, Function, and Inspiration: The tiki bar theme came about because Salar liked the idea of a place people can escape to and have amazing food.
Trends, trends trends: We discuss restaurant trends that we see- from french fries to halal and potentially, Tiki?
Check out MaiPai Tiki Bar:
https://www.instagram.com/maipaitiki
https://www.facebook.com/maipaitiki
Follow Salar:
https://www.instagram.com/maipaitiki
https://www.facebook.com/maipaitiki
https://www.instagram.com/salardoesotherstuff/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Corto Olive Affiliate
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:
Tiki Bars
Pizza
Business
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In this episode, we met up with Alexandra Castro from Pizza with Ale, an entrepreneur who started from internships to finally opening up her restaurant - But in a weird twist of faith, she gave up on it all. Listen as we discuss her reasons for doing so, and what she’s currently up to.
Highlights:
Her Journey from Internship to Business Owner: Our guest discusses how she got started, from being an intern, to how she got started in the Pizza Business.
Pizza Prodigy on Pause: Ale left the family pizzeria despite its success, suggesting a deeper yearning.
Fine Dining Fizzle: A stint at a fancy restaurant highlights Ale's desire for a different kind of culinary experience.
Check out Alexandra:
https://www.pizzawithale.com/
Follow Alexandra here:
https://www.instagram.com/pizzawithale/
https://www.pinterest.com/pizzawithale/
https://www.facebook.com/pizzawithale
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Corto Olive Affiliate
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:
Pizza Business
Internship
Culinary Experience
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In this episode, Christina Martin, owner of Manizza’s Pizza, shares her successful marketing tactics.Highlights:Direct Mail Success: Christina uses targeted direct mail coupons to attract new customers in their neighborhood.Building Relationships: She prioritizes creating a positive customer experience with greetings, complimentary food, and personalized touches.Data-Driven Decisions: Christina tracks key metrics to measure marketing effectiveness, like coupon redemption rates and order times.Free Samples Drive Sales: Minutes Pizza offers complimentary cinnamon bites with every order to incentivize purchases.Authenticity is Key: Christina highlights the importance of genuine interactions with customers.Community Matters: Giving back to the community is important to Christina. She shares how the community supported her business during a challenging time.Check out 550 Pizzeria:https://manizzaspizza.comFollow 550 Pizzeria here:https://www.facebook.com/manizzaspizzaparlor/https://www.instagram.com/manizzaspizzaparlor/Thank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio 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]:(LIST DOWN TOPICS HERE)Women’s Pizza MonthMarketing StrategyHelping the CommunityPizzeria
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In this episode, we meet the inspiring owner of 550 Pizzeria, a testament to hard work, passion, and community.Highlights:Pizza Journey: Our guest started as a cashier at Laredo Pizza Factory, impressing everyone with her customer service. Despite not attending culinary school, her dedication and hunger to learn ("Let me show you that I can make it!") led her to become a pizzaiolo (pizza maker) with a valuable mentor by her side.Pizza At Home - Homemade Virality: She began experimenting with pizza recipes at home, gaining a loyal following for her larger-than-life creations. However, health department regulations forced her to keep things low-key.New York Style Pizza & More: 550 Pizzeria offers a variety of New York-style pizzas with unique flavors. While pepperoni and cheese are popular choices, the "Ghost Pizza" takes the top spot. They also have delicious pastas, with a secret heavy cream-infused sauce!The Heart of 550 Pizzeria: Our guest attributes the success of 550 Pizzeria to her faith, giving back to the community, and her unwavering belief in herself. She emphasizes the importance of prayer, helping others, and staying true to your roots.Breaking Barriers: As a woman in the pizza industry, she acknowledges the challenges but encourages others to pursue their dreams. "Never give up on your dreams and God is with you," is her message.BILLBOARD LINK: https://www.instagram.com/p/C3D2aDpJOvi/Check out 550 Pizzeria:https://550pizzeria.com/about/Follow 550 Pizzeria here:https://www.facebook.com/550pizzeria/https://www.instagram.com/550pizzeria/?hl=enThank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio 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]:(LIST DOWN TOPICS HERE)Women’s Pizza MonthPizzeriaHelping the CommunityPizza Maker’s Journey
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This is a wild story of my first time competing at the Las Vegas Pizza Expo. You're not going to want to miss this one. Thank you to our show sponsors:[Ooni Pizza Ovens Affiliate]https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202[Corto Olive Affiliate]https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&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]
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Horacio of Tio's Pizza shows us his pop-up setup!Highlights:Horacio breaks down (see what I did there?) his pop-up from must-have materials, tips of the trade and so much more.Tio also tells us how he landed this brewery as a clientHe shows us how he cooks Detroit-style pizzas in his Ooni ovens and how and why he's always on max flame! Instagram: https://www.instagram.com/_tios_pizza_/Thank you to our show sponsors:[Ooni Pizza Ovens Affiliate]https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202[Corto Olive Affiliate]https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&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]: Pop Up Ooni Detroit San Jose Bay Area
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Today we are talking with Sofia from Latinos en Pizza. She's not just a content creator; she's a visionary building a unique and thriving community. Sofia, through her background and expertise, is on a mission to empower the Latino community in the world of pizza. With the help of members of the community and brand sponsors, the Latinos En Pizza is growing at a rapid rate. Highlights:We learn about Latinos En Pizza, a group putting Latino pizza makers in the spotlight.Pizza with a Purpose: Sofia talks about her world tour that brought educational pizzamaking classes to Latin American countries.From Struggles to Success: Sofia shares the challenges she faced as a latino herself getting into other countries and shares her business growing pains.Follow Latinos en Pizza here: https://www.instagram.com/latinosenpizza/ https://www.youtube.com/@LatinosEnPizza https://twitter.com/LatinosEnPizza https://www.tiktok.com/@latinosenpizza Thank you to our show sponsors:[Ooni Pizza Ovens Affiliate]https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 [Corto Olive Affiliate]https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&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]: Women’s Pizza Month Latino Pizza Community Empowering Women Spreading the Love for Pizza Pizza Education
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Join us as John from Speederia reveals the secrets to their authentic New York-style pizza on the West Coast! This episode dives into maintaining consistent quality for both whole pies and slices.Highlights:Get a slice of this- bake times for slices are one minute at 575. Toss your dough! Helps you see the evenness (or unevenness) of your dough.Forget eyeballing it! John unveils his technique for perfectly measured sauce, cheese, and toppings. Consistent, delicious pizzas, every single timeCheck out Speederia Pizzeria:https://www.speederiapizzeria.comFollow Speederia’s Pizzeria here: https://www.instagram.com/speederiapizzeria/Thank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio 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]:New York Style Pizza CaliforniaPizzeria ProcessConsistency in Pizza Making
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Today, we've got Christy Alia, the visionary behind Real Clever Food. In light of Women's Pizza Month, we are shining a spotlight on incredible women in the pizza industry. Also since Christy has had great success with social media, we talk about her best tips for the Algorithm Highlights: Christy explains Women's Pizza Month on Instagram to celebrate badass women in pizza worldwide. She's all about giving props to their contributions and talents that often get overlooked.We discuss the scholarship initiative sponsored by Corto Olive Oil and Stanislaus Tomatoes to support aspiring women pizza makers.Christy and I also talk about navigating social media algorithms and share tips for engaging content creation. She encourages authenticity and being your own best friend. Follow Real Clever Food Herehttps://www.instagram.com/realcleverfood/?hl=en Get Your “For The Love Of Pizza Kit” Herehttps://corto-olive.com/?sscid=51k7_g9fhj&Thank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio Cheesehttps://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioContact MeDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Topics:Women's Pizza MonthWomen in the Pizza IndustryChristy AliaReal Clever FoodGender-neutral FoodSarah MinnickChef's TableCorto Olive OilStanislaus TomatoesQuality Pizza IngredientsEmpowering Women in PizzaLaura MeyerAudrey KellyAnn KimPizza Maker ScholarshipSocial Media AlgorithmsEngaging Content CreationAuthenticity on Social Media
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In this episode, I have the opportunity to witness Alistair Hannmann make 120 dough balls in just 20 minutes. Highlights:An efficient production process is key to an operation's labor costs.Al demonstrates how 2 people and a couple of robots can bang out so much dough production in so little time.We talk about the price of these machines, maintenance, and more.https://youtu.be/bsnqAK3cJAwFollow Alastair Hannmanhttps://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing Listhttps://mailchi.mp/f830404a0a59/podbeanThank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio Cheesehttps://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioContact MeDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Keywords:Efficient dough preparation techniquesScaling production challengesStreamlining dough preparation with machineryAlistair Hannmann dough making tipsBoosting productivity in dough preparationConsistency and quality in dough productionRapid dough ball craftingMachinery benefits in food productionDough ball production strategiesAlistair Hannmann efficiency secrets
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Today, we've got Michael Hanna joining us from the flavorful streets of Saint Vito Focacceria, Nashville, Tennessee. In this episode, we're gonna dive deep into the dough, uncover Michael's backstory, and explore what makes their pizzas so darn delicious.Highlights:Recognition of the importance of consistency in offering the same product every time to customers.On the note of consistency, it’s almost never going to be consistent with a high hydration naturally level Pizza that is affected by the differing hands that touch it, and the weather that is outside of your control. Despite the difficulties, Michael emphasizes the importance of resilience and perseverance, noting that setbacks are inevitable but can be overcome with determination.Michael and I express a shared commitment to building a welcoming community within our respective businesses, fostering connections and a sense of belonging. Follow St. Vito Herehttps://www.instagram.com/st.vito_focacceria?igsh=MzY1NDJmNzMyNQ==Thank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio Cheesehttps://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioContact MeDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] establishment in Saint Vito, Fecascia Ria, Nashville, TennesseeMichael Hanna's backstory and pizza journeySignificance of naming the pizza place after St. VitoFamily involvement in the food industryItalian deli in Dallas, TexasEarly career experiencesPassion for kitchen workImportance of consistency in food serviceResilience and perseverance in entrepreneurshipBuilding a welcoming community in businessFostering connections and belonging in the communityHot wing spot in collegeOvercoming setbacks in entrepreneurshipCommitment to customer satisfactionQuality pizza in Nashville, Tennessee
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This episode includes Ciaran Kelly from Pizza Guys in Belfast, Ireland. He started his entrepreneurial journey at the tender age of 17, Ciaran brings a wealth of wisdom to the table when it comes to running a pizzeria.Highlights:Ciaran Kelly shares the reason behind why he pursued classes in Roman cuisine in Madrid.We uncover the reasons why Pizza Guys doesn’t offer third-party delivery services.Ciaran stresses the importance of maintaining its brand by having its delivery services. He says it's all about connecting with customers and delivering top-notch service to set them apart.He shares his childhood Influences and Passion for Pizza— a family-run fish and chip shop, where he learned the value of hard work and customer service from a young age. Follow Pizza Guyz Herehttps://www.instagram.com/pizzaguyzbelfast/ Thank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio Cheesehttps://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioContact MeDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Guys BelfastCiaran Kelly Pizza GuysEntrepreneurial JourneyRunning a pizzeriaRoman cuisine classes in MadridThird-party delivery servicesBrand maintenanceCustomer connectionTop-notch serviceFamily-run businessHard work and customer servicePassion for PizzaIrish pizzeriaPizza in BelfastLocal pizzeria insights
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I have the opportunity to interview Alistair Hannmann for the third time on this podcast. In this episode, he will share insights of simplifying processes- whether you’re starting, sustaining, or scaling. We also cover the importance of managing food costs, something that is key for any business. Highlights:Al shares the importance of maximizing vendor relationships- when you are just starting out, start with a broadliner who will take care of you.He discusses the techniques for accurately portioning ingredients and scaling recipes for consistent quality and cost control. If you waste an ounce of cheese per pizza, multiply it by however many pizzas you make in a day, a week, a month, and a year- that’s a lot of cheese. As a consultant, Al also shares and emphasizes doing more with fewer resources and simplifying processes for efficiency- this is especially key when just starting out.Al and I discuss why maintaining an organized workspace will streamline operations and enhance productivity.Follow Alastair Hannmanhttps://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing Listhttps://mailchi.mp/f830404a0a59/podbeanThank you to our show sponsors:Ooni Pizza Ovens Affiliatehttps://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202Corto Olive Affiliatehttps://corto-olive.com/?sscid=51k7_g9fhj&Bacio Cheesehttps://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=BacioContact MeDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Topics:Pizzeria consultantPizzeria managementPizzeria operationsCost control in bakeriesRecipe scalingIngredient portioningVendor relationships in bakingEfficiency in bakeriesBakery productivityOrganized workspaceBakery consulting tipsBakery industry insightsBakery business strategiesConsistent quality in bakingProfitability in bakeries
- Visa fler
