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. Craig is the front of house, the person answering the phone, the prep and the cook. He controls the flow and the dance of working his wood fired oven and if you stick to the end of the show, you'll find out the biggest mistake for pizza owners is... to start a wood fired pizza business. But of course, Craig would not have it any other way.
This is our second conversation together- Listen to the first one linked below.
Follow Craig on IG@graciesapizza (he won't follow you back)
Follow me on IG@whatsgooddough
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