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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]Camera 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
View all episodes
By What's Good Dough
5
102102 ratings
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]Camera 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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