What's Good Dough? Pizza

• The Man Behind the Dough: How Juan Robles Built an 8-Figure Business for Culinary Icons

  Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations?  Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production.  In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza to multiple locations, including restaurants, a stadium, and catering services. Highlights: Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations. Key Benefits: Consistency in taste, reduced equipment costs, and better space utilization at individual restaurant locations. Scaling with a Commissary: When planning to grow beyond three locations, a commissary model becomes critical. Juan shares how Triple Beam Pizza uses a 3,000-square-foot commissary to support multiple restaurants and a stadium operation. Production Capacity Limits: How the sales volume at each location determines how many outlets one commissary can handle. Challenges and Considerations: From managing cold storage capacity to balancing different types of business (restaurants vs. stadiums), Juan outlines the complexities of scaling with a commissary. The Science of Pasteurization: Juan dives into food safety, shelf-life extension, and maintaining fresh-tasting sauces through precise pasteurization and cooling techniques. Future Growth Strategy: How Triple Beam might adapt its commissary operations as demand shifts between brick-and-mortar locations and stadium ventures. Check out Triple Beam Pizza here: https://www.triplebeampizza.com/  https://www.instagram.com/triplebeampizza/  Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: [email protected] and Audio Provided by Tristan Marr and Alexia Refil Topics: Commissary model Commissary kitchen Multi-unit pizza empire Commissary-driven restaurants Restaurant operations efficiency Streamlining restaurant processes Consistency in restaurant operations Commissary kitchen setup Centralized food production Batch cooking for restaurants Multi-location pizza business Commercial food storage capacity Walk-in refrigeration space Scaling pizza restaurants Food production efficiency Commercial kitchen equipment Restaurant commissary logistics Pasteurization process for marinara Shelf life of sauces High-volume pizza production Cloud kitchen model Stadium food service logistics Vinaigrette preparation in bulk Quality control in pizza production Cold storage management Centralized sauce and dough production Pizza dough and sauce consistency

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• Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza

  You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive? After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business. Highlights: -Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last? -Pandemic Pivot – Fired pizza started off in catering, but during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive. -A Year of Renovation – Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan. -The Pizza-Making Process – Daniel takes us behind the scenes of how he makes his wood-fired pizzas, from picking the right ingredients to perfecting the bake. Check out Fired Pizza here: https://www.instagram.com/fired_pizza/ https://www.facebook.com/firedmobile https://www.fired-pizza.com/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: [email protected] Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Fired Pizza business How to start a pizza business Wood-fired pizza Pizza entrepreneur journey From sales to pizza business Pandemic pizza business pivot Outdoor pizza dining Fired Fridays pizza Pizza business success story Building a pizza business from scratch Small business success in the food industry Starting a pizza restaurant Pizza business renovation Entrepreneur pizza story Supporting local pizza business Pizza business marketing strategies Fired Pizza podcast Small business pivot during COVID-19 Homemade pizza tips and recipes Starting a food business without loans

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  28:52
• A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura

  In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic. Highlights: Laura’s journey from high school part-time job to owning Pizzeria da Laura How COVID gave her the clarity to realize restaurant ownership was her calling The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits Balancing demand and minimizing waste—lessons Laura is still learning Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach The creation of a new approach to grandma style and Laura’s personal twist on pizza A peek inside the kitchen: the tools and techniques that keep her business running smoothly How Laura offers a wide variety of options without overcomplicating the menu or operations The challenge of pleasing everyone while staying mindful of costs and efficiency Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works! Check out Pizzeria da Laura here: https://www.pizzeriadalaura.com/ https://www.instagram.com/pizzeriadalaura/ https://www.facebook.com/profile.php?id=100090451531867 Follow Laura Meyer here:https://www.instagram.com/eccomicupi/  Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: [email protected] and Audio Provided by Tristan Marr and Alexia Refil Topics: Pizza de Laura Laura Mayre pizza Pizza restaurant growth Restaurant ownership journey Pizza industry experience Expanding a pizzeria Balancing pizza menu variety Full bar in a pizzeria Minimizing waste in restaurants Pizzeria kitchen tips Restaurant expansion plans Small business growth in food industry High school to restaurant owner Creating a unique pizza menu Simplifying restaurant operations Pizzeria business challenges

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  43:40
• What's It Like Selling Pizza Out A Tiny 180 sq ft Trailer? w/ Andrew Roa of Sacred Slice

  SHOW NOTES Have you ever wondered if a tiny trailer is right for your pizza business? In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while making the most of every inch of space. Highlights: Efficient Use of Space: A look inside the trailer and how Andrew makes the most of the tight space to run a smooth operation. What’s in the Fridge: A peek into the fridge and the ingredients that make Sacred Slice Pizza. Essential Tools for Success: What other tools and equipment help make the tiny trailer and team successful. The Oven Question: Did the Baker’s Pride oven force Andrew into making New York or Detroit-style pizza, or was it a decision driven by passion? Pizza Prep: Do they pre-make a few popular pizzas, or are they made fresh to order? Diced Cheese: Andrew explains why he prefers diced cheese over shredded. Parbake vs. Fresh Dough: Why parbaking dough works better in this small setup. Dough Prep: The amount of dough Andrew needs to prepare each day to keep up with demand. Check out Sacred Slice Pizza here: https://instagram.com/sacred_slicepizza/?hl=en https://sacred-slice.square.site/home Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: [email protected] and Audio Provided by Tristan Marr and Alexia Refil Topics: Pizza trailer business Small pizza business setup Maximizing space in a pizza trailer Tiny trailer pizza operation Efficient pizza prep in a small kitchen New York-style pizza trailer Detroit-style pizza oven Baker’s Pride oven for pizza Pizza dough preparation for small business Diced toppings vs shredded pizza Parbaked pizza dough Small kitchen pizza operation tips Pizza business with a tiny team Starting a pizza business in a trailer Running a pizza business in a small space Ingredients for pizza trailer business Pizza trailer organization tips Running a successful pizza business Efficient pizza business operation Small-scale pizza operation

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  30:24
• I quit my job of 9 years to chase my dream.

  I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about. Highlights: Why I hated my job: The frustrations and challenges that made me feel stuck. Why I was scared: The fears and doubts that kept me from making the move sooner. What finally pushed me to do it: The turning points and realizations that gave me the push I needed. Updates on my pizzeria: Tune in;] What to expect next on the podcast: Tune in ;] Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: [email protected] Topics: Quit my job story Leaving my job Starting a pizzeria Selling pizza from home Pizzeria business updates Entrepreneur journey Overcoming fears in business How to start a pizza business Legal documents for food business Starting a home-based business Turning passion into a business Personal growth in entrepreneurship Business decision making Fear and excitement in entrepreneurship Lessons from quitting a job What it takes to start a pizzeria Home-based pizzeria business Pizzeria business tips My experience quitting my job Entrepreneurship and risk-taking

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  21:51

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