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:

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