What happens when a 41-year-old pizza shop suddenly goes viral and its tiny kitchen can barely keep up?

In this episode, Eidref sits down with Gerry Buontempo of Frank’s Pizza & Pasta in Baltimore to talk about the family business, upgrading their pizza, handling explosive growth, and keeping the old-school feel that made the shop special.

Highlights:
0:00 – When a 41-Year-Old Pizza Shop Goes Viral
0:39 – Keeping the Old-School Pizzeria Vibe
1:05 – Four Decades of Family & Community Connections
1:32 – Stepping Up When the Pizza Guy Quit
2:10 – How Pizza Expo Changed Everything
2:35 – Learning Baker’s Percentages & Improving the Dough
3:00 – When Business Growth Outpaced the Old Equipment
3:20 – The Review That Took Business to Another Level
3:40 – Finally Getting the Lease & Preparing for a Kitchen Upgrade
3:52 – Why Their Tiny Kitchen Creates a Major Bottleneck
4:29 – Running a 25-Person Team in a Tight Space
5:05 – Their Award-Winning Cheese Pizza
5:51 – How Instagram Started Driving Real Sales
6:37 – Turning Consistent Content Into Business Growth
7:18 – Tasting the Pizza & That Perfect Crumb
7:49 – Finding Purpose Through Pizza & Community
8:57 – 41 Years of Customers Becoming Family
9:40 – Why the Rewards Go Beyond Money

Follow them:

https://frankspizzaandpasta.com/
https://www.facebook.com/frankspizzaandpasta
Frank's Pizza & Pasta (@frankspizzaandpasta) • Instagram profile

Thank you to our show sponsors:
Bacio Cheese:
https://bit.ly/3FmQ3up

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@whatsgooddough
https://www.instagram.com/whatsgooddough/

email me: claire@whatsgooddough.com

Topics:
Frank’s Pizza and Pasta, Frank’s Pizza Baltimore, Jerry Von Tempo, Baltimore pizza, Baltimore pizzeria, old school pizzeria, family owned pizza shop, multi generational restaurant, 41 year old pizzeria, pizza business growth, pizza shop viral review, Dave Portnoy pizza review, pizza restaurant success, pizza Expo, pizza dough, bakers percentages, pizza kitchen bottleneck, restaurant equipment upgrade, pizzeria kitchen renovation, high volume pizza shop, cheese pizza, Bacio mozzarella, buffalo mozzarella, pizza business social media, Instagram restaurant marketing, pizza marketing strategy, family restaurant business, pizza entrepreneur, pizza industry, restaurant growth, pizza podcast, What’s Good Dough podcast, Eidref podcast, Baltimore food scene, independent pizzeria, restaurant community, pizza business strategy