How A Food Truck Sells Out 200 Slices Of Pizza During Lunch
How do you balance running a mobile pizza trailer and a brick-and-mortar shop—without burning out or burning the pies?
In this episode, we visit Charlie’s Pizza to see how they keep their slice game strong while expanding to a full restaurant. From learning the rhythm of the oven to managing staff, events, and logistics, Charlie shares how he’s turning passion and hustle into a thriving business.
Highlights:
0:52 – Behind the scenes at Charlie’s Pizza trailer — the rush begins
1:13 – Serving 160–200 slices a day at the industrial park
1:37 – The constant rhythm of a one-man pizza operation
2:0 1– Why they only serve 14-inch pizzas from the trailer
2:12 – Turning the trailer and shop into two unique pizza experiences
2:33 – Why customers love the 14-inch “just right” size
3:03 – Training new staff vs. trusting experienced hands
3:27 – The difference between shop and trailer pizza vibes
3:50 – The lunch rush: slammed lines and high heat
4:20 – Real oven temps: why 485°F doesn’t tell the full story
5:01 – Managing oven zones and cooking speeds
5:32 – Preparing for events: The Harley-Davidson Proving Grounds
5:54 – Becoming one of the OG food trailers in the area
6:08 – Catering and pricing: from kids’ parties to weddings
6:47 – Cranking out 10 pizzas in 20 minutes
7:05 – Life inside the trailer: AC, generators, and grit
8:56 – Sold out! Wrapping up another busy day
10:23 – The toughest part about opening a restaurant
10:41 – Balancing the food truck and restaurant grind
11:13 – Lessons learned: staffing, systems, and scaling
11:24 – The one mistake he’d avoid next time
11:55 – “What’s Good Dough?” — Charlie’s heartfelt answer
Check them out:
https://www.instagram.com/charliespizzeria/?hl=en
https://www.facebook.com/ray.cullison/
Thank you to our show sponsors:
Corto:https://bit.ly/457DNII
Bacio Cheese:
Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/
Patreon Page: patreon.com/whatsgooddough
DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com
Edited By Valentine Phelippeau
Topics:
Charlie’s Pizza, Bacio cheese, Bacio Pizza, pizza food truck, pizza trailer, mobile pizza business, pizza catering, pizza trailer setup, pizza oven tips, pizza workflow, artisan pizza, behind the scenes pizza, pizza slice service, pizza shop vs trailer, pizza business advice, pizzeria owner story, pizza entrepreneur, how to open a pizzeria, running a pizza truck, restaurant owner tips, pizza catering pricing, food truck life, pizza making process, pizza oven temperature, small business hustle, food entrepreneur, restaurant startup, pizzeria marketing, pizza business growth, pizza owner interview
