What's Good Dough? Pizza
447 episodes - English - Latest episode: about 11 hours ago - ★★★★★ - 71 ratingsMy name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion.
I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business.
Some of our past guests include World Pizza Champions like Tony Gemignani and Will Grant to Pizza Influencers like @Pizza and @ScottsPizzaProject. Our wide array of guests allow us to
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Episodes
Insurance, Profits, and Expansion with Anthony Gilbert of Melt Pizza
July 14, 2024 13:00 - 40 minutes - 37.3 MBIn 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 e...
The King of Mobile Catering
July 07, 2024 13:00 - 1 hour - 72.4 MBIn 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 to...
My Last Catering Event-Lessons & Successes
June 30, 2024 13:00 - 17 minutes - 15.9 MBIn 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...
Modernizing Pizza with Stephanie Swane
June 23, 2024 13:00 - 48 minutes - 44.8 MBIn 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 ...
A Small Business with a Big Heart, The Carlson Block
June 16, 2024 13:00 - 1 hour - 68.4 MBIn 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...
From Bootleg to Bombshell: Little Dynamite’s Rebrand Story
June 09, 2024 13:00 - 57 minutes - 52.6 MBIn 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 locati...
Justin Piazza showing us What’s up Dough!
June 02, 2024 13:00 - 46 minutes - 42.3 MBIn 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 learnin...
It’s About What It Can Do For Your Business- Justifying The Cost Of Equipment /w Francesco Marra of Marra Forni
May 26, 2024 13:00 - 52 minutes - 48.3 MBEquipment 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 Napl...
Survey Says: Outsource Your Dough (Here’s Why)
May 22, 2024 19:16 - 34 minutes - 32 MBIn 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 t...
Leaving A Stable Job To Open A Brick And Mortar- Comedy or Tragedy? W/ Much Ado About Pizza
May 19, 2024 13:00 - 1 hour - 64.5 MBIn 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...
Running A Successful and Literal “Mom and Pop” Pizzeria (Hint: The Used PizzaMaster Helps)
May 13, 2024 06:59 - 58 minutes - 80.8 MBIn 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 t...
Built To Last- A Lesson On Collective Ownership w/ the Cheese Board Collective
April 28, 2024 13:59 - 1 hour - 91.4 MBIn 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. • Un...
Built To Last- A Lesson On Collective Ownership w/ the Cheeseboard Collective
April 28, 2024 13:00 - 1 hour - 91.4 MBIn this episode we met up with Vanessa and Radcliffe of The Cheeseboard 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, Th...
@charliespizzeria Growth, Love, and Positivity
April 21, 2024 13:00 - 53 minutes - 49.1 MBIn 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...
@maipaitikki How To Be A Lean Mean Tiki Pizza Machine
April 14, 2024 13:00 - 57 minutes - 53 MBIn 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 ...
@pizzawithale: Sold My Pizzeria To Be Happy
April 07, 2024 13:00 - 46 minutes - 42.4 MBIn 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 f...
Manizza's Pizza: Production and Marketing Systems
March 31, 2024 13:00 - 19 minutes - 26.2 MBIn 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 t...
550 Pizzeria: From Cashier to Owner (Inspirational Journey of a Female Entrepreneur)
March 27, 2024 13:00 - 44 minutes - 61.5 MBIn 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 wi...
How The Ooni Competition Was Stolen
March 25, 2024 00:48 - 39 minutes - 53.8 MBThis 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=What...
Sha-Dough A Pizza Maker:Pop Up Set Up with Tio's Pizza
March 17, 2024 13:00 - 15 minutes - 21.9 MBHoracio 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 client He 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_me...
Latinos En Pizza- Sofia Arango
March 13, 2024 12:50 - 51 minutes - 71.4 MBToday 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...
Sha-Dough A Pizza Maker: NY Pizza Tips- Slices, Bake Times & More with John Rowe of Speederia Pizzeria
March 10, 2024 13:00 - 23 minutes - 32.7 MBJoin 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 ti...
Shining A Light On Badass Women Pizzamakers w/ Christy @RealCleverFood
March 06, 2024 14:00 - 52 minutes - 72.6 MBToday, 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 ...
Sha-Dough A Pizza Maker: Making 120 Dough Balls in 20 minutes Using Machinery with Alastair of Al The Pizza Buddha
March 03, 2024 14:00 - 26 minutes - 36.8 MBIn 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/bsnqAK3cJAw Follow Alastair Hannmanhttps://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing List h...
Consistency: The Paradox of Opening A Pizzeria with Michael Hanna of St. Vito Focacciaria
February 25, 2024 14:00 - 57 minutes - 78.3 MBToday, 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 ...
Falling Back In Love With Pizza And Going All In With Ciaran Kelly of Pizza Guyz in Belfast
February 18, 2024 14:00 - 52 minutes - 72.1 MBThis 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 sa...
Key Advice When Starting or Scaling Your Pizzeria w/ Alastair Hannmann of Al The Pizza Buddha
February 11, 2024 14:00 - 1 hour - 88.4 MBI 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 accurate...
A Pizza Consultant’s Key Piece Of Advice When Starting or Scaling w/ Alastair Hannmann of Al The Pizza Buddha
February 11, 2024 14:00 - 1 hour - 88.4 MBI 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 ...
Real Life Pizza Consult of Acre Pizza w/ Al The Pizza Buddha
February 09, 2024 00:55 - 35 minutes - 48.2 MBJoin me as a fly on the wall while we listen to a real live consult about a company who is going through some growing pains. Alastair Hannmann aka Al The Pizza Buddha works with Acre pizza who has grown significantly in the last 3 years. In this consult, he meets with the executive team to discuss his findings during his tour of the restaurants. He talks to the team about solutions related to improper dough management, over preparing toppings yield loss and more. I think you'll enjoy this e...
Real Life Pizza Consult With Al The Pizza Buddha and Acre Pizza
February 09, 2024 00:55 - 35 minutes - 48.2 MBJoin me as a fly on the wall while we listen to a real live consult about a company who is going through some growing pains. Alastair Hannmann aka Al The Pizza Buddha works with Acre pizza who has grown significantly in the last 3 years. In this consult, he meets with the executive team to discuss his findings during his tour of the restaurants. He talks to the team about solutions related to improper dough management, over preparing toppings yield loss and more. I think you'll enjoy t...
The Bagel Monger Who Lost His Business But Won w/ Philip Korshak of Korshak Bagels
February 04, 2024 14:00 - 1 hour - 150 MBPhilip Korshak intended to create a space where employees can afford to live in the community they serve, challenging the "us and them" mentality in society. Unfortunately, with the low price point of bagels and the high cost of labor, it just didn't work out. Join me as we uncover what happened and the lessons learned from this experience. Highlights: Philip Korshak shares his vision of opening a community-focused bagel shop in South Philly at 10th and Morris. He shares insights into his phi...
The Bagel Monger Who Lost His Business But Won
February 04, 2024 14:00 - 1 hour - 150 MBPhilip Korshak intended to create a space where employees can afford to live in the community they serve, challenging the "us and them" mentality in society. Unfortunately, with the low price point of bagels and the high cost of labor, it just didn't work out. Join me as we uncover what happened and the lessons learned from this experience. Highlights: Philip Korshak shares his vision of opening a community-focused bagel shop in South Philly at 10th and Morris. He shares insights into his...
When Your Pizza Side Project Saves Your A** And Lifts You Up w/ Niles Peacock (Abridged Episode)
January 31, 2024 22:56 - 9 minutes - 12.5 MBTo listen to the full episode, click herehttps://www.whatsgooddough.com/the-fast-track-to-becoming-a-pizza-champion-w-niles-peacock/Niles Peacock IGhttps://www.instagram.com/nilespeacockpizza/ 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=Podca...
The Fast Track To Becoming a Pizza Champion w/ Niles Peacock
January 28, 2024 19:00 - 32 minutes - 45 MBThis episode, it’s about the remarkable story of determination and skill, Niles Peacock, a bartender who transitioned into becoming a champion pizzamaker. Highlights: Niles shares how Pizza saved his business during the pandemic. He tells the story of his journey to becoming a pizza champion. He emphasizes his desire to learn and compete among the best in the industry such as Chef Will Grant and other world pizza champions Niles Peacock IGhttps://www.instagram.com/nilespeacockpizza/ Thank...
Quality At Scale with Special Guests- Laura Meyer, Chris Decker, John Arena and Corto Olive Oil
January 24, 2024 06:00 - 25 minutes - 34.6 MBJoin me on this immersive experience as we discuss everything from grove to mill. A few pizza friends and I spend the day with Corto Olive Oil. You'll see parallels between making great pizza and making great olive oil. Also, you will see how an amazing company continues to put its customers first in putting out the best product, consistently and efficiently. Thank you to Corto Olive Oil for sponsoring this show and making this amazing day happen. Thank you to our show sponsors: Ooni Pizz...
Do This To Create And Sell The Perfect Pizza Mike Vaona of Rosehill Sourdough
January 20, 2024 17:00 - 1 hour - 99.4 MBMike Vaona, formerly the head of engineering at Ooni, has left the company to pursue his own business venture. As the inventor of The Bread Mat and other baking needs, Mike shares valuable business lessons about creating the perfect product and his insights into social media. Highlights: Mike’s favorite life lesson: "Nothing is random.” Mike emphasizes the importance of data-driven decision-making in running a successful business Mike discusses Rosehill's organic growth in sales without tr...
Will Grant And Mike Vaona On The Importance of Product
January 19, 2024 19:47 - 6 minutes - 8.85 MBLet me know what you think about these. Hoping to make the golden nuggets more available to you. 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 http...
I Got Covid, But That’s Not Stopping This Episode
January 18, 2024 20:02 - 17 minutes - 23.4 MBThis is my end of the year recap of highlights. It was a truly blessed year. Sit down with me as I reflect on the positive and talk about the planned changes for 2024. Happy New Year Pizza Pal! Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA 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...
The One Thing You Must Do Before Marketing w/ Will Grant of Sourdough Willy’s Pizzeria
January 14, 2024 14:00 - 1 hour - 89.8 MBWill Grant of Sourdough Willy’s Pizzeria shares his valuable wisdom from his extensive experience in this industry. My biggest takeaway from this episode is- the product has to be solid, before you market it. Build your team, build your systems and processes. When that is fully flushed out, market the crap out of it. Highlights: #1 rule in Sourdough Pizza. No Casualties— safety and the importance of people in running a successful restaurant. Building a positive work environment for the peopl...
Why Calculating your Hourly Rate as a Business Owner is a Trap
January 12, 2024 23:29 - 9 minutes - 12.7 MBIn this episode, I reflect on the realization I had while working on catering events and tracking my time. I initially calculated my hourly pay after receiving the final payment but realized it might be the wrong approach.Read more here: https://www.whatsgooddough.com/blog/navigating-business-success-beyond-the-hourly-rate-in-catering-events/ Thank you to our show sponsors: Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=123...
The CHALLENGES Opening A Pizzeria With Gracey’s Pizza
January 07, 2024 13:00 - 1 hour - 83.8 MBJames and Grace are the dynamic duo behind Gracey’s Pizza. In this episode, they unfold their journey and how they got started. Highlights: Grace and James share the unexpected challenges during Gracey's Pizza opening week, highlighting the memorable Friday fiasco of running out of pizza boxes. James and Grace share excitedly share their journey of leaving stable jobs to pursue their passion. James talks about the upcoming transition to a new oven, the challenges faced with the current oven'...
New Ooni Competition?!
January 05, 2024 08:44 - 6 minutes - 9.38 MBAt the Las Vegas 2024 Pizza Expo, Ooni will be holding a pizzamaking competition. More details on this podcast. https://pizzaexpo.pizzatoday.com/ooni-pizza-throwdown/ Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA 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 Chees...
Why I’m Not Doing A Top 10 Episode This Year (Here’s What I’m Doing Instead)
December 29, 2023 09:03 - 10 minutes - 14 MBPodcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA 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://ww...
What No One Talks About When Opening A Restaurant with Drew Butler or Market Pizza By Drew
December 24, 2023 23:04 - 53 minutes - 74.1 MBChallenge yourself. Embrace failure and get wisdom from it. Explore and stretch your utmost capabilities. You might be surprised by the unexpected capabilities within yourself as you pursue your life’s goals. Drew Butler, a pizzeria owner, has encountered numerous challenges when it comes to hiring staff. Join us in this episode as Drew and I discuss overcoming challenges, dealing with staff or employees, pizza preparation, and growth as a Business owner. Highlights: Drew Butler shares hi...
Don’t Give Up
December 22, 2023 07:22 - 6 minutes - 9.29 MBBy extending your projected time horizon, you have room to win. If after 3 years, you've had enough of your business, then we have a problem. Some people get lucky on their first days. Most do not. Shortsightedness is a problem. Keep on chugging along, iterate and win.
running a pizzeria solo w/ Alim Nayil of Patio.Pizza
December 17, 2023 13:00 - 59 minutes - 81.1 MBNever give up. Keep pushing, because you never know when your sh!t is going to pop off! Alim Nayil was in his pizzeria one night and having only sold 3 pizzas, he said eff it. At that moment he started changing up how he used his time. Rather than wishing people came to the shop or relying on other influencers to bring him business, he took his luck into his own hands. Patio.Pizza is one of the most recent IG blow up stories. His series "running a pizzeria solo" is widely seen by the piz...
When a golf cart makes more sense than a food truck
December 15, 2023 07:23 - 8 minutes - 12.3 MBAre you starting a new venture? Expanding your current business? Don't let perfectionism or overanalyzing get in your way. Make the product. Get feedback. Improve it. Keep going. Don't let your business dreams stay as dreams.
Dentist To Caterer: Building An Empire- Armen, Dracary’s Pizza
December 10, 2023 13:07 - 52 minutes - 72.1 MBArmen Kovalenko immigrated to the US as a dentist, but chose not to renew his license to avoid going into hundreds of thousands of dollars in debt. Instead, he created one of the sickest catering operations LA has ever seen and has his eyes set on growing his business nationwide! Highlights: Armen shares the beginning of his journey— the unexpected transition from dentistry to the food business. Armen gives amazing advice in business: There is no room for failure— Armen reveals why he first...
Taking Over A Pizzeria-The Good, The Bad, and The Ugly with John Rowe of Speederia Pizzeria
December 03, 2023 13:00 - 37 minutes - 51.4 MBIn today's episode, we have John from Speederia Pizzeria- an owner/operator who bought his pizzeria 7 years ago. We discover that John purchased this business from someone who treated it as a side business. We uncover what John did after taking over including the improvements he made, and overcoming the challenges hat he has faced in running a brick-and-mortar pizzeria in the Bay Area. John talks about how he coaches his staff to make pizza and it is summed up like this- focus on one thing, ...
How I Generated 4 Figures in Sales For Local A Pizzeria
November 26, 2023 13:00 - 29 minutes - 40.1 MBThis isn't some pyramid scheme- this is something any pizzamaker can do. I taught my first pizza class. The cost per person was $112 and there were 12 people that signed up. I think this is a super viable option for businesses to make extra side income or even become a full time venture. https://www.marcoexperiences.com/experiences/sourdough-cali-korean-pizza-making https://docs.google.com/document/d/1o7pHYs-jZfNWFdIMYEQ7pSEoSrHqL20j-YPz9blBjgE/edit?usp=sharing Ooni Pizza Ovens Affiliate...