Episoder
-
In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout.Highlights:- Ryan's Pizza Journey: From backyard pizza parties to competing in the Ooni pizza competition, Ryan shares his pizza journey and the passion behind his unique flavor combinations, like his Bay Area-inspired mushroom pizza.- Restaurant Buildout Challenges: Ryan opens up about the realities of building his own restaurant, revealing the setbacks and delays caused by city planning, permit issues, and the challenges of renovating an older building.- The Importance of Friends: Ryan expresses gratitude for his supportive friends who encouraged him to pursue his pizza passion and helped him along the way, highlighting the importance of friendship in achieving dreams.Check out Pogonip Pizza here:https://pogonip.pizza](https://pogonip.pizza/)Follow Ryan Thompson here:https://www.instagram.com/thompson_ryan_/ 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=BacioConnect with me:DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:Pizza Pop-upPizzaBusinessPizza Build Out
-
In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way. Highlights:- A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about their adventures, the good and the bad of traveling to showcase their unique pizza.- The Art of Collaboration: Ray talks about their collaboration with other pizza-makers, how he utilizes what ingredients they have, and how he adapts.- Father-Daughter Teamwork: Witness the heartwarming bond between Rey and Sophie as they navigate the challenges of life on the road and work side-by-side in the kitchens they visit.Check out and follow OG Papa Fern here:https://www.instagram.com/og_papafern/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=BacioConnect with me:DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:PizzaCollab
CollaborationArgentinianPizzaFather and Daughter Pizzeria
-
Manglende episoder?
-
Do you want to know the secret to selecting the perfect flour for your pizza?
In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).
Highlights:
Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and dedication required for organic wheat production.
He emphasizes the environmental benefits of organic farming, such as improved soil health and reduced chemical use.
Nicky recommends that bakers pay attention to hydration levels and dough temperature to achieve amazing results.
Bakers should consider their overall business goals and the preferences of their customers when deciding whether to use organic flour.
He encourages bakers to be open to experimentation and exploration. Trying different flours, techniques, and ingredients can lead to unexpected results.
Check out Central Milling here:
https://centralmilling.com/
Follow Central Milling here:
https://www.youtube.com/@centralmilling2547
https://www.instagram.com/centralmilling/
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:
Organic Flour
Central MillingPizza FlourFlour
-
In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studio apartment to eventually taking over the cafe. He emphasizes the need for a more accessible path for aspiring food entrepreneurs to legally enter the industry, fueled by passion and talent.
Highlights:
Balancing Act: Matt discusses the challenges of running a business with rising costs, highlighting the need to balance supporting community events with generating enough revenue to sustain the business.
Inspiring Journey: Matt shares his personal story of moving to the Bay Area, starting a pizza business from his studio apartment, and eventually taking over Cafe Zoe.
Accessible Path: Matt advocates for a more approachable pathway for passionate and talented individuals to legally enter the food industry, emphasizing the need for less bureaucratic hurdles.
Check out Neighborhood Pizza Guy here:
https://neighborhood.pizza/
Follow Neighborhood Pizza Guy here:
https://www.instagram.com/neighborhoodpizzaguy/
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:
Pizzeria
Community
Pop-Up
Business
-
In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week!Highlights:- Matt's Journey in the Food Industry: From Pizza Enthusiast to Owner of Bella Familia- The Vision for Bella Familia: Expanding Reach through Catering, Vending, and Frozen Pizzas- Building a Successful Business: The Importance of Quality, Efficiency, and Customer Service- The Frozen Pizza Concept: A Key Strategy for Growth and Expansion- Partnership with Crooked Lane Brewery: A Win-Win for Both Businesses- Building a Strong Team and Efficient Processes: Key to Achieving SuccessCheck out Bella Familia Pizza here:https://www.bellafamiliapizza.com/Follow Bella Familia Pizza here:https://www.instagram.com/bellafamiliawfp/ https://www.facebook.com/bellafamiliawfpThank 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]:#pizzabusiness #pizza #business #brewery
-
In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers.Check out Longbridge Pizza here:https://www.longbridgepizza.com/ Follow GFL Pizza here:https://www.instagram.com/longbridgepizza/?hl=enThank 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]:#sourdoughpizza #pizza #sourdough
-
In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They serve out one pizza a day, and their process is so efficient that they had a record of making 2100 pizzas in one day! You can definitely feel that they are passionate about serving the community and providing high-quality food.
Check out The Cheeseboard Collective:https://cheeseboardcollective.coopFollow The Cheeseboard Collective here:https://www.instagram.com/cheeseboardcoll/https://www.facebook.com/cheeseboard/
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]
Music track: Adventure by MoaviiSource: https://freetouse.com/musicFree To Use Music for Video
-
In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss the challenges of working with contractors, the importance of planning and communication, and the need to pay attention to details like location, electricity, and lease agreements.
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=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]
-
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]
-
In this episode, let’s 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
-
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)
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
- Vis mere
