Consistency: The Paradox of Opening A Pizzeria with Michael Hanna of St. Vito Focacciaria

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 Here
https://www.instagram.com/st.vito_focacceria?igsh=MzY1NDJmNzMyNQ==

Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate⁠
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⁠Corto Olive Affiliate⁠
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Bacio Cheese
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Contact Me
DM @whatsgooddough
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email me: [email protected]

Pizza establishment in Saint Vito, Fecascia Ria, Nashville, Tennessee
Michael Hanna's backstory and pizza journey
Significance of naming the pizza place after St. Vito
Family involvement in the food industry
Italian deli in Dallas, Texas
Early career experiences
Passion for kitchen work
Importance of consistency in food service
Resilience and perseverance in entrepreneurship
Building a welcoming community in business
Fostering connections and belonging in the community
Hot wing spot in college
Overcoming setbacks in entrepreneurship
Commitment to customer satisfaction
Quality pizza in Nashville, Tennessee