What's Good Dough? Pizza

In this episode Donna Reeves, the Director of Pizza and Flatbreads for Rich Products, 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/RichProducts 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&](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: eidref@whatsgooddough.com Topics: Pizza Products Business Solutions Consumer Trends

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: eidref@whatsgooddough.com 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: eidref@whatsgooddough.com Topics: Owning a Pizzeria Keeping a positive work environment Health Pizza Business

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: eidref@whatsgooddough.com Topics: Tiki Bars Pizza Business

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: eidref@whatsgooddough.com Topics: Pizza Business Internship Culinary Experience

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.com Follow 550 Pizzeria here: https://www.facebook.com/manizzaspizzaparlor/ https://www.instagram.com/manizzaspizzaparlor/ 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: eidref@whatsgooddough.com Topics: (LIST DOWN TOPICS HERE) Women’s Pizza Month Marketing Strategy Helping the Community Pizzeria

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=en 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: eidref@whatsgooddough.com Topics: (LIST DOWN TOPICS HERE) Women’s Pizza Month Pizzeria Helping the Community Pizza Maker’s Journey

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: eidref@whatsgooddough.com

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 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_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: eidref@whatsgooddough.com Topics: Pop Up Ooni Detroit San Jose Bay Area

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: eidref@whatsgooddough.com Topics: Women’s Pizza Month Latino Pizza Community Empowering Women Spreading the Love for Pizza Pizza Education

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 time Check out Speederia Pizzeria: https://www.speederiapizzeria.com Follow Speederia’s Pizzeria here: https://www.instagram.com/speederiapizzeria/ 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: eidref@whatsgooddough.com Topics: New York Style Pizza California Pizzeria Process Consistency in Pizza Making

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 Here https://www.instagram.com/realcleverfood/?hl=en Get Your “For The Love Of Pizza Kit” Here https://corto-olive.com/?sscid=51k7_g9fhj& 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: eidref@whatsgooddough.com Topics:Women's Pizza Month Women in the Pizza Industry Christy Alia Real Clever Food Gender-neutral Food Sarah Minnick Chef's Table Corto Olive Oil Stanislaus Tomatoes Quality Pizza Ingredients Empowering Women in Pizza Laura Meyer Audrey Kelly Ann Kim Pizza Maker Scholarship Social Media Algorithms Engaging Content Creation Authenticity on Social Media

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/bsnqAK3cJAw Follow Alastair Hannmanhttps://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing List https://mailchi.mp/f830404a0a59/podbean 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: eidref@whatsgooddough.com Keywords: Efficient dough preparation techniques Scaling production challenges Streamlining dough preparation with machinery Alistair Hannmann dough making tips Boosting productivity in dough preparation Consistency and quality in dough production Rapid dough ball crafting Machinery benefits in food production Dough ball production strategies Alistair Hannmann efficiency secrets

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 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: eidref@whatsgooddough.com 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

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 Here https://www.instagram.com/pizzaguyzbelfast/ 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: eidref@whatsgooddough.com Pizza Guys Belfast Ciaran Kelly Pizza Guys Entrepreneurial Journey Running a pizzeria Roman cuisine classes in Madrid Third-party delivery services Brand maintenance Customer connection Top-notch service Family-run business Hard work and customer service Passion for Pizza Irish pizzeria Pizza in Belfast Local pizzeria insights

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 List https://mailchi.mp/f830404a0a59/podbean 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: eidref@whatsgooddough.com 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

Join 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 episode if you are looking to grow your restaurant from 1 to multiple locations. This real live consult breaks down what its like to be in a situation where your company is growing and things are slipping through the cracks and there are a lot of important lessons to take. Follow Al Here https://www.instagram.com/althepizzabuddha/ Follow Acre Pizza Here https://instagram.com/acrepizza Sign Up For Our Mailing List https://mailchi.mp/f830404a0a59/podbean 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: eidref@whatsgooddough.com

Philip 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 philosophy of equality, cross-training, and the challenges of implementing these principles in a business setting. He discusses providing benefits like paid time off and recognizing the challenges of balancing employee welfare with financial sustainability. Philip reminisces about the significance of bagels in his upbringing and shares a personal anecdote about enjoying bagels with his wife in Brooklyn. Philip compares the process of crafting bagels to the art of composing love letters, portraying each bagel as a tender sentiment yearning to be embraced and appreciated. Follow Philip Korshak Herehttps://www.instagram.com/korshak.bagels.poetry/?hl=en 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: eidref@whatsgooddough.com

To 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=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com

This 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 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: eidref@whatsgooddough.com