business

Al talks to us on the current war on pizza- how to keep costs low. He also gives suggestions on how to increase profits! As a pizza consultant who works with numerous operators, he has a bunch of insight to share on how to win in the pizza business. Youtube Survey Thank you for supporting me and this podcast: 1. Share this podcast with a pizza pal, leave a review, or share on your IG 2. Buy me a pizza! https://ko-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Co...

Whether you read the title as, "Should I be a pizza consultant?" or "Do I need pizza consulting services?" this is the right show for you. I speak with Alastair aka Al The Pizza Buddha, a pizzeria consultant who shares his ups and downs in the pizza industry and how it led to him to working with some of the best names in pizza. Youtube Survey Thank you for supporting me and this podcast: 1. Share this podcast with a pizza pal, leave a review, or share on your IG 2. Buy me a pizza! https://...

In this episode of the podcast, we speak with Jim Serpico, the owner of Side Hustle Bread and host of the Bread for the People podcast. With a background in television production, Jim has combined his passion for bread making and storytelling to create both a successful bread company and a popular podcast. While Jim started his bread company and podcast as a side hustle, he is now considering turning it into a full-time career. He discussed the challenges of scaling and navigating regulations as...

Today, we talk with/ a household name, Mike Vaona. He is here to share his journey of leaving his job to start his business. He talks about the moves and measures he and his family made to give them the best chance of success including surveying, beta testing, taking courses and more. www.rosehillsourdough.com www.instagram.com/rosehillsourdough Thank you to Ooni Pizza Ovens and Corto Olive Oil for sponsoring this episode. Follow me on IG HOW TO WIN A BREAD MAT (More details at the end of ...

Being the partner of someone building one of the most sought-after pizzas in NYC is no easy job. In today’s episode, Mrs. Gee (Mary Ann), tells us the story of how she and her husband, Paulie, started their journey of opening their own restaurant. Drawing from their lifetime of experience, they slowly built what would soon become what they call their “people business.” A business where their employees and customers are the heart and soul. Get social https://www.instagram.com/maryanngee1...

Paulie Gee's tells us the story of how he left his tech job at the age of 50 and went into the pizzeria. He has since opened up 8 locations and is killing it in the pizza games, but it was not easy. Get social https://www.instagram.com/pauliegees https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my af...

This was one of my favorite conversations of 2021 and I decided to remaster and re-edit it for your listening pleasure. If you're new to the podcast, please enjoy it! If you're a long-time listener, I think this one is worth re-listening to! Get social https://www.instagram.com/pauliegeeslogansquare https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ht...

Charging $100 a head for catering events and serving food for famous people doesn’t come without paying your dues and finding your community to support you. Ines shares with us her rules in catering for a healthy and wealthy lifestyle. Tune in for a good one. Auto-Generated Transcript Available at www.whatsgooddough.com/ines Find Ines on IG www.instagram.com/lupacotta Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https...

Scott Sandler is the founder of two vegetarian restaurants in St. Louis Misouri that have since been sold. He is a frequent speaker at the Pizza Expo and Today we talk about two topics that don’t get much air time on the show- selling a pizzeria and vegan cheese. Scott is one business savvy dude. Scott talks about profitability, business partners, and so many more important details. In the second half of this conversation, Scott breaks down his amazing cashew cheese recipe and how to make ...

Today we’re talking about a life changing moment in Fredi’s life- the day Dave Portnoy of Barstool Sports/ One Bite Pizza Review came into Fredi’s pizza joint and rocked his world. Or did Dave get his world rocked going in to Fredi's establishment? Fredi and I first met on Instagram prior to the viral video because of his work with Autism. I think this part is especially important to highlight because we all should be giving more than we receive in life. In this episode you’re going to hea...

Passion alone can't drive your business. If you build it, they might not come. Today we talk to Dave, the owner and operator of Philomenas in Queens NYC. Dave studied under Italian pizza masters, made pies for Rihanna and is obsessed over his dough. This important conversation helps me realize that just because I make great pizza doesn't mean I'm ready to commit to rent a space and open up a brick and mortar. Listen in on some of the struggles Dave is dealing with to keep his business open. F...

I FIXED THE SOUND ISSUE! I am so stoked to share this with you all. I have been looking forward to interview Derrick for the longest time because he is someone I look up to dearly. In this conversation, we talk about his love for watching people's eyes light up when they eat his pizza and how that drives his work. What I love about this episode is that Derrick clearly expresses that it is not all sunshine and rainbows! We find out the struggles and sacrifices Derrick and his family had to put...

As some of you may know already, I have gone back and forth, forwards and back with the idea of selling pizza. At the end of the day I just don’t want to think when I am 86 years old what would have happened if I started a pop up? But if you know me I am always trying to figure out how I can take action. So in this episode I list three things that I've been doing to start taking action. 1. Start volunteering with pizza makers. 2. Call your local health department 3. Run some numbers....

I was so moved by a podcast that I listened to on Sunday that I felt the need to share it with you all. I hope its useful for you to run a better pizza business. Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

In this episode, we talk about the trends in pizza that every pizzamaker needs to know. We discuss Tony's school and why its one of the reasons the world has excellent pizza in the places you'd never expect. Finally, we talk about how a racist encounter with a jerk lead to finding the name of his new Bagel Shop, Dago Bagel. Follow Tony on IG - @capopizza instagram.com/capopizza Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232...

So pumped to put this out because I love frozen pizza. I also love how this is a story about combining passions, the realities of growing a business, and a dough workshop all in one! Try Traze Pizza! https://www.goldbelly.com/traze-pizza-lab Follow Traze Pizza Lab on IG - @trazenyc instagram.com/trazenyc Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.goo...

Today we talk with Peyton Smith from Mission Pizza Napoletana. I love Peyton's approach to business- The business serves him and not the other way around. The reason I sought out Peyton was because he does this dope pizza tasting menu called the Pizzakase. We learn about that and so much more in this conversation. Key Topics: Play, Scarcity Brain, Soccer is like pizza, Pizza Kase, Pizza as a commodity. Follow Peyton on IG@missionpizzaws https://www.instagram.com/missionpizzaws/ Follo...

When you are the supervisor, the owner, or in the position of authority, how do you act around around those who are below you on the chain of command? At the end of the day if you want your pizzeria to succeed, taking care of your employees is a must. Find out how Brad does it. Follow Brad on IG@b_radpizza https://www.instagram.com/b_radpizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Listen to full interview in podcast form https://anchor.fm/whatsgooddo...

Tossing Dough, Hiring Great Employees, Preparing to Compete for Pizza Expo Brad beam is an industry vet and a managing partner of Joes New York Pizza and Pasta. In opening those locations, we touch on the new ovens they are getting and we break down why they are making the switch to electric ovens. Brad believes the secret of his and employees success are hard work, dedication, and mindset. He talks about a low in his life and how pizza and having a goal of succeeding became his saving ...

Why do we get into pizza? Is it to make amazing pizza. Is it to have a business that supports you and your loved ones? Why do so many people fall into this trap of chasing fame? Cam believes that people should know and understand one word- "Enough." If you get into pizza for fame and accolades, not only do you have to work your ass off, but you have to bend over backwards for gatekeepers who don't give a damn about you. And if that is something you want, fine. But ask yourself, "Why?" and ...

Whether its buying a new pizza oven, choosing right flour, or buying a house, a decision matrix eliminates all emotion and helps you make a rational choice. In this show, I grabbed a piece of the conversation with my episode with Mal and afterwards, I break it down a little further with my input. Please let me know what your thoughts are on this type of show Example of a decision matrix https://www.lucidchart.com/blog/how-to-make-a-decision-matrix Check out the full episode ...

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity....

Sorry for the swearing! I will try to chill out on the F Bombs! We speak with Jay from Arty Stan Pizza. Jay talks about delayed gratification, building a team, and being cheeky with his customers. One thing I really love about Jay is his personality and he uses that to not only get rid of the stigma of selling food out of his house, but to build lasting relationships. Follow Jay @arty_stan_pizza https://www.artystanpizza.co.uk/ https://www.instagram.com/arty_stan_pizza/ Follow me ...

Today we speak with Brett from Izzys pizza bus. And yes he operates his Detroit Style Pizza business out of a renovated school bus that he fixed up all by himself! We talk about his story pre pizza as an audio engineer and how covid pushed his business from side gig to a full time operator. What’s really cool about this is all that Brett loves to learn, experiment, and tweak. We share lessons gems and more. Follow Izzys Pizza Bus on IG @izzyspizzabus Have feedback for the show? Let me k...

Today we talk with Evan Weinstein In 2019 BC (Before Covid) Evan owned a company that promoted 300 club shows a year, 3 music festivals, and he had a staff of 9-10 employees when covid hit, live entertainment was one of the first industries to get shut down. While his business closed, he didn’t take any of the skills he accumulated over 10 years granted and applied them to to what appears to be a fast grow ing pizza business. From ghost kitchens, to something called pizza drops, to having a bric...

In this episode we talk with Laine. She goes by the IG alias @Pittsburgh Pizza. She is a fellow pizza lover managing a highly followed Instagram. We talk about key topics for anyone trying to level up their pizza game including using a business Instagram account over a personal one, finding your voice on social media and she goes over mistakes that business owners make while marketing their pizza business. As a professional pizza eater, she eats at pizzerias a lot and we figure out how she posts...

Marc Schechter and Daniel Stoller are the Square Pie Guys. They took the jump to starting the square pizza business a little over 2 years ago, a huge up-taking to begin with. To make the venture even more challenging, they opened in the heart of San Francisco. It's safe to say they have succeeded in starting up a well known brand based on their decision to expand to a second location across the bridge in Oakland. Of course success does not happen overnight and in this episode we talk about takin...

What a fun convo with Blaine! This guy lives pizza and we talk about his mission to eat all of the best Pizza Portland has to offer. Blaine also makes pizza and we talk about his business, his lessons learned, and an awesome charity event he is leading!

One of my favorite episodes ever, Mike and I have a genuine conversation about what it takes to make a good pie and how to sell it. It starts with asking yourself one question, "Do I suck?" And if that’s too negative for you, ask a similar question. "Where can I improve?" Whether you are a home pizza maker or run a business empire, I believe this show can present you with a bunch of knowledge that can help you out in anything you choose to do in life. Also please check out his book! Unsliced:...

Mike is an AirBnb Experience Host AND an Ooni Ambassador. As a full time accountant who loves his job and someone who wants to coach his kids baseball team in the future, he doesn't see it in the cards to open a pizza restaurant. Instead, he focuses on his current business of educating people through AirBnB experiences and helping folks in the Ooni Community. He is an awesome member of the pizza community and his story is one of a kind! #whatsgooddough #pizzapodcast Follow Mike On IG @p...

Miriam has an unconventional pizza business by giving away free pizza to those who are most in need. A business that gives product away for free? Sounds counterintuitive right? Actually it's working in her favor and she believe her business model is sustainable. In truth, giving away pizzas actually ends up benefitting her too. She is building the skills she needs to become a better pizza maker. She is making connections to be able to scale up. She has even found investors for future endeavors. ...

Spencer is an artist. Using his creativity, he crafted this taboo pizza business in Columbus Ohio. Sparking a ton of curiosity, his underground pizza became the talk of the town due to its limited quantity and artisan quality . The Wizard himself has used the connections he's made as a musical artist and has magically landed his pizza in the hands of influential individuals creating an even larger demand for his product. He’s now at the point where he can't keep up. Naturally, Spencer is going t...

Laura loves baking, pizza and dough and she knows a ton about it. Having worked 10 years in the industry alongside of Tony Gemignani, she has picked up knowledge, frameworks, and other skills that many people would never see or think of. The best part of all of this is that she is an educator and she helps those who are interested in upping their pizza game. This a great episode filled with lots of pizza knowledge! Follow her on IG @eccomicupi #whatsgooddough #pizza

Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it means to be in this business. Last but not least, we talk about the next big thing in pizza. You don't want to miss this episode. #whatsgooddough #parlorstyle

Wow! I am truly impressed with how this episode turned out! So many great pieces of information in this show. We talk about dough management, ovens, sourdough (and why she doesn't use it). We also talk about business- financing, community giving, and we talk about why you probably shouldn't open up a restaurant until you put in the work! Shardell suggests managing pizza restaurants first before dedicating your whole life to your business. Shardell, if you're reading this, I'm truly impressed wit...

Today we have Chris. He is the man behind a_slice_of_nj. I first saw Chris’s IG page on a Scotts pizza tour IG Live stream, He started his pizza journey not through cooking, but eating his way through a list of best pizza places he and his girlfriend found. It wasn’t until quarantine when his girlfriend surprisingly bought him the oven that would soon kick off his pizza making hobby into a full fledged business. This episode is about mental minimalism, going all in, being present, and loving wha...

In this episode, we get into the mind of Nicole Bean. We talk a lot about current events, her life, and her mindset and tie everything to pizza and business. In this episode we also discuss the education she's taken on over the years and where she might get more schooling from in the future. Last but not least, we highlight the women in pizza! Like literally we plug a lot of women pizza makers hear cranking out great pizza! @nic.bean @pizaros_pizza_napoletana #pizza #business

These two are so awesome. From community building to working as a team, they make pizza happen in the city of Tracy CA. They are changing the narrative of what pizza means. We talk about starting off as a mobile wood fired oven joint and the ups and downs they experienced with that. And of course, we discuss their soon to open brick in mortar in the heart of downtown tracy. #50west10thstbaby. Check them out on IG @hellapiepizzaco Order from them at the Tracy Farmers Market #whatsgooddough ...

Leah is the owner and operator of @PIzzaLeah. Before owning her own store, she helped take Pizza My Heart from 2 stores to to the double digits and we discussed how we talk about how pizza shaped her entire life. We talk about finding CoVid To be a blessing, choosing your business partners and relying on your pizza fam Ig@pizzahleah Address: 9240 Old Redwood Hwy Suite 116, Windsor, CA 95492 Open ⋅ Closes 8:30PM Phone: (707) 620-0551 Transcription available! Love it? Say thanks by leavin...

Meet Andrew! This chef turned business owner helped open a successful restaurant in John’s Island and as soon as he started writing a business plan to open up a restaurant of his own, he was stopped in his tracks by his manager to partner up with them. Thus from Zeppelin Pizza was born. We talk about building a pizza restaurant dedicated to the people. IG @zeppelinpizza https://zeppelinpizzaco.com/ Address: 2817 Maybank Hwy Suite 9, Johns Island, SC 29455 Phone: (843) 764-9597

If you’ve listened to the podcast, you’ve probably seen that I have a pretty positive outlook on pizza and life. And while Frederico, Tony’s Gemingnai’s mentee, also has a very positive outlook, he is also a realist. For that, I put a LOT of value in this episode. Frederico explains how the pizza life is not as glamorous as the way it looks on TV or Instagram. To be a pizza business owner, you must truly love what you do. You have to love the process, not just the accolades. #whatsgooddough #...

As my pizza journey continues, I meet more and more interesting people to learn from. Whether you're thinking about pizza as a business for the first time or you are a serious vet in the game, I really think there is a lot of knowledge that you can learn from Craig. He is the owner of Gracie's Apizza in Portland Oregon and we get into talking about locally sourced flour, amazing vegetables and quality cheese. We also talk a lot about the business side of things and there are some legitimate opin...

Love beer with your pizza? Who doesn’t! The episode today is with craft beer and homebrewing enthusiast, Brando, who partnered with his brother to open up Slice Project in the revitalizing neighborhood of downtown Watsonville, CA. Check them out on IG @sliceproject sliceprojectpizza.com Slice Project 300 Main St, Watsonville, CA 95076 (831) 319-4851 Full Transcript Here Brando: We're on the same bone, pretty much about everything we do honestly is opening up together the dream team that...

We talk about steps to take to start a pizza business and share the struggles of a home cook! Listen in on this awesome episode! IG @elises_pies Full Transcript Here Elise: Food for me? I want to feed the world. Like, that's what I want to do. I want to make people happy. I want to feed them. I love to cook. I love to eat food. I love to try new restaurants. It’s just, I'm one of those people. Eidref: Thank you so much for tuning in to the What's Good Dough podcast. I hope you enjoy it. And I...

We talk with Christina and Ryan, the owners of Pizza Squared in SF, CA . They are the awesome husband and wife team cranking out Sicilian and Detroit Style Pizza. Learn about how they built their restaurant in a newly developed building and the issues that come with that. We also talk about how they balance multiple restaurants and a growing family. "Juneteenth is a reminder that we must continue to engage in self-examination, to educate ourselves, and to demonstrate respect and allyship to a...

Wow. I mean wow. My conversation with chef Nora Haron was intimidating and insightful. I was so nervous talking to a woman who after speaking with, I now look up to. SF friends, she is the chef and partner of Local Kitchen, a black owned business. She has put her blood sweat and tears in the food industry and just keeps rising, achieving unprecedented heights. It appears that there is no stop for this woman. As we celebrate Juneteenth, I'd like to share a quote I read today. "Juneteenth is...

This podcast is about some of the great pieces of information I was able to collect from Pizza Today's Virtual Pizza Expo. The videos/talks were so useful to me as an aspiring restaurant owner and pizza lover. If you want to make pizza at home, start a pizza business, or grow your pizza restaurant, check this podcast out and check out Pizza Today Transcript

https://www.lapizzeriacampbell.com/ https://www.facebook.com/LaPizzeriaCampbell/ Full Transcription Eidref: Thank you so much for tuning in to the What’s Good Though Podcast. I hope you enjoy it and I hope you share it. If you want to get in touch with me, follow us on Instagram @what’sgoodthough. But remember to always ask what's good though. What’s happening, what’s good though? This is the What's Good Though podcast with your host Eidref and I am going to be doing a special type of intervi...

Work Co-ops- Treat your employees right, and they will take care of the business you started forever. ASONY IG Learn more about Co-Ops here See a throwback of Kirk with Tony Gemignani Part two of the interview with Kirk from ASONY is all about employee co-ops. Here we talk about how employees are the foundation of a prosperous business. Business owners can learn from ASONY's success and the deep investment they make in the people who make their business run. We also touch on why those who ...

ASONY IG Learn more about Co-Ops here See a throwback of Kirk with Tony Gemignani This is the first interview with Kirk and its a good one. In my opinion, our conversation clicked. He clearly has a deep knowledge of pizza and business and that is something I aspire to reach. I look up to Kirk a lot and I think it definitely shows in this episode. He is also the ideal person to take something like New York pizza and bring it to the Bay Area. I believe that because of his background and his way of...