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June 19, 2020

Issues with Building A New Restaurant- Pizza Squared with Christina and Ryan

Issues with Building A New Restaurant- Pizza Squared with Christina and Ryan

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 all we encounter both in our personal and professional lives." - Dr. Wakayama.

Find out more about this power couple!


Pizza Square San Francisco

Address: 885 Brannan St B2, San Francisco, CA 94103

Phone: (415) 525-3861

Full Transcript


Christina: San Francisco is an animal and a beast in itself to open up a restaurant. It's very, very difficult. I think after doing this, we built it from the ground up. We would never do that again in a brand new building.

Eidref: Thank you so much for tuning in to the What's Good Dough 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 at what’s good dough. Remember to always what’s good dough? What's happening? What's good dough? It's your boy Eidref. How y'all doing? How y'all doing? I'm doing great in case any of you were wondering. Thanks. Today we have Ryan and Christina from Pizza Squared over in San Francisco, California. I love it. They do square pizzas. Love it. Hopefully, you all can learn a bunch from this power couple who manages multiple businesses, who have had some restaurant experience but never pizza. We talk about the struggles, the grind, the result, the work in progress, the dream. Hope y'all enjoy the show. Please let me know what's good dough. Hopping on today, I really appreciate it.

Christina: Thank you for having us.

Eidref: Yeah, of course. Thank you. We were just talking about the Coronavirus. We can go into your story. Let's just you know, keep the flow going. There's really no structure. But yeah, y'all said you're hanging in there surviving. How is everything?

Christina: You know, we've always been takeout and delivery. That's been our concept. So you know, we do not compare ourselves with sit down restaurants. You know, we're doing okay. Business has slumped a little bit, but I feel like you know, everything's moving back, opening back up a little bit now. So we are seeing a little uptick in volume. In the past couple of weeks, almost a month now it's been better.

Eidref: That's good to hear. That's a tear. I can imagine the last couple of months. Do you have any sleepless nights or anything like that?