What's Good Dough?

Today I talk about operating illegally, how I felt about it, and how I currently feel about it.

 

I also talk about the next chapter in my pizza making journey! 

 

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

What are some of the things you wish to know when opening a pizzeria? Will it be difficult? Likely. What are those difficult things to look out for and be aware of?

 

Well on this episode, we talk to a gang of chef's from he LV Pizza Fest. They tell us some of the hardest and most rewarding things about opening a restaurant.

 

(1:06) Ricky Lewis and Ryan Perras of Rebellion PIzza

(6:40) Alex and Dani Garcia- White of Yukon Pizz

(16:03) Carmine D’Amato of Settebello

(25:35)Giovanni Mauro of Old School Pizzeria

 

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

This is a fun one. We have a wide array of operators in the Vegas pizza scene talking about their dough, their process, their experience, and more. Most importantly- they remind us to do what we love to do, and have fun doing it.

 

(1:09) Adriana Davis of Double Zero Pie and Pub

(7:09) Johncarlo Ferraiuolo of Landini’s Pizzeria

(11:38) Chef Bryan Forgione of Pizza Cake

(19:23) Joey Gonzalez of Brooklyns Best + Alexander Quinn of Dom DeMarco’s

(27:45) Frank Vento of Carmine’s Pizza Kitchen + John Arena of Metro Pizza

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

In this episode, I speak with James Trees of Esther's Kitchen and Izzy's Pizza Bus at the LV Pizza Festival. While we talk about pizza, business, and life, I paired these two together because we talk about getting established.

How do you get people to trust you is the title because James and I talk about how he, a pizza maker, is now opening up a french concept in Vegas. How the heck do you get people to trust that you have chops and can cook something other than pizza? This is super relevant if you are looking to add new items to your menu and want people to order it. Brett and Cherish recently moved to Omaha Nebraska meaning they needed to establish trust with a new set of customers. We talk about how the move has been, what's working with them to get in front of a new audience, and other things that have been brewing as of late.

 

(1:06) James Trees of Esther’s Kitchen

(15:18) Brett and Cherish Geiger of Izzy’s Pizza Bus

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Bacio Cheese

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Our Town America

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⁠Famag Mixer Affiliate⁠

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

The finale of our 2-part series— if you missed the first, take a listen before diving into this one!

 

For this show, we solve the question: How do you run a successful frozen pizza business? Fear not! Michael Rolland and I tackle this query in today's episode. So, relax and enjoy as we delve into branding and the importance of seeking help. 

 

Highlights:

Michael shares the journey of building the business, Yough!, and the challenges and barriers he has faced along the way.

He breaks down and discusses the roadmap of 3PL (Third-party Logistics), and its role in the success of frozen goods businesses.

Piggyback effect— it's like catching a ride on the momentum of those who have already paved the way while building solid relationships.

Branding goes beyond just a logo or a tagline—  it's the essence of your identity in the market. If you're considering starting a business or contemplating a rebranding journey, this is a must-listen!

Wrapping up this episode on a positive note: If you love what you do and the purpose behind it, you're on the right track. Stay inspired!

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

This is part 1 of a 2-part episode. We've got Michael Rolland in the spotlight, one of the founders of Yough! We're diving deep into the main ingredient of their dough— spoiler alert, it involves Greek yogurt. Trust me, you won't want to miss the chance to soak in all the wisdom he's dropping. Tune in and level up your pizza game with us!Highlights: 

Who says you can't savor a heavenly slice while staying on the healthy side? Michael spills the beans on the health benefits of Greek Yogurt Dough, proving you can have the best of both worlds—healthy and tasty dough!

Today we break down building a consumer-priced goods item and the difficulty of selling a frozen product.

In wrapping up this episode, Michael, as a young entrepreneur, imparts the valuable lessons he gained from his early experiences in the business world. As this is his second start-up, he has a lot of knowledge to share about starting a business.

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Bacio Cheese

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⁠Famag Mixer Affiliate⁠

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

Ryan started catering 10 years ago as an employee. Today he owns Sanctuary Pizza and runs a sick operation. In this episode I join Ryan at one of his catering events and we break down how to optimize your mobile catering operation. We talk about systems, processes, and more with Ryan of Sanctuary Pizza.

 

Multiple Ooni's vs a big WFO- when does it make sense to do one over the other?

Taking care of clients- it pays to go above and beyond and to over deliver.

We discuss how to scale a mobile operation.

Pan grippers- what type should you buy and what to avoid?

Dough size and weight? Ricotta? Sauce? There's a whole lot of talk. Just jump right in.  You'll enjoy this one!

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

Brett is back on the show talking about third wave NY style pizza, opening up a second location, and lifestyle design.

 

Main points

-Defining third wave NY style pizza is elevated/artisan NY style pizza. Think Fini, L'industrie, or Mama's Too. We talk about how Zazas is bringing that style over to Chicago and how the locals are reacting to it. Hint- this is not reminiscent of pizza they grew up with.

-Zazas took off in their first year of  biz. They are striking while the iron is hot and are opening up their second location in a whole new city. We talk about the many factors to considering when choosing a location for your restaurant.

-As a business owner- sh!t can get overwhelming- so Brett talks about the steps he did to design his life so that he can take care of himself. This involves trusting employees with keys and much more..

 

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⁠Corto Olive Affiliate⁠

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Our Town America

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⁠Famag Mixer Affiliate⁠

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

Having only done 2 events together, and this time for 3 times as many people and one pizzamakers short, I wasn't sure how this would go...

 

This is a part 2 convo talking about my catering event. In part one, we went through the planning the setup the execution, and the cleanup.

 

Here we talk about improving from our first event and what we could do better for next time.

 

Grab My Catering Checklists!

https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing

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Thanks for supporting this showOoni Pizza Ovens Affiliate⁠

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⁠Corto Olive Affiliate⁠

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Our Town America

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⁠Famag Mixer Affiliate⁠

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Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/

It won't be. I laid out my plan on how I executed my catering event and prepared myself mentally for worst-case scenarios.

 

Grab My Catering Checklists!

https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing

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Thanks for supporting this showOoni Pizza Ovens Affiliate⁠

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https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

⁠Corto Olive Affiliate⁠

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Our Town America

https://www.ourtowndirectmail.net/

⁠Famag Mixer Affiliate⁠

https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138

Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/