Key Advice When Starting or Scaling Your Pizzeria w/ Alastair Hannmann of Al The Pizza Buddha

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/ 
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Topics:
Pizzeria consultant
Pizzeria  management
Pizzeria  operations
Cost control in bakeries
Recipe scaling
Ingredient portioning
Vendor relationships in baking
Efficiency in bakeries
Bakery productivity
Organized workspace
Bakery consulting tips
Bakery industry insights
Bakery business strategies
Consistent quality in baking
Profitability in bakeries