What's Good Dough?

By What's Good DoughArts Food

What's Good Dough? episodes

August 11, 2024 How to Make Your Menu Shine by Keeping It Simple with Guy Luna of GFL Pizza
In this episode, we meet with Guy Luna and talk about the challenges and rewards of running a mobile pizza operation and his philosophy on making pizza and connecting with his community. He also shares his thoughts on the importance of personal growth and staying positive in the face of adversity.
Highlights:
- Challenges of mobile operation: It requires being a jack of all trades and handling plumbing, electrical, and mechanical issues to avoid costly repairs.
- Lessons learned: Importance of personal growth, letting go of negativity, and focusing on positive aspects of life and business.
- Community support: Emphasizes the importance of community and customer support in his success. A customer's kind gesture reinforces the impact of his work.
Check out GFL Pizza here:
https://www.instagram.com/gfl_pizza/
Follow GFL Pizza here:
https://www.instagram.com/gfl_pizza/
https://www.facebook.com/GFLPizza/
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:
#insurance
#pizzabusiness
#pizza#menu
#pizzeria
GFL Pizza
50 min
August 04, 2024 Managing The Build-out That Went Six Figures Past its Budget w/ Al the Pizza Buddha
In this episode, we meet up again with Al The Pizza Buddha. We discuss his recent work and experiences traveling to different pizzerias. We talk about the importance of having a systematic and documented approach to running a pizzeria, which he helps implement at Hella Pie and Rose City Pizza. This involves creating detailed dough recipes, plating guides, and prep inventory systems to streamline operations and empower pizzeria owners to focus on other aspects of their business.
Highlights:
- Importance of Systems: Al emphasizes the value of systematic and documented processes in pizzeria management.
- Success Stories: He shares his experiences implementing systems at Hella Pie and Rose City Pizza, resulting in improved efficiency and profitability.
- Tools for Success: Al discusses specific tools like dough recipes, plating guides, and prep inventory systems that can streamline operations.
- Diverse Clientele: He reflects on the different types of clients he works with and the unique challenges of each.
- Cultural Differences: Al shares a story about working in Kuwait, highlighting the importance of adapting consulting strategies to different cultural contexts.
- Background and Expertise: He briefly touches upon his background in entrepreneurial studies and finance, which informs his consulting approach.
Check out Al The Pizza Buddha here:
https://althepizzabuddha.com/
Follow Al The Pizza Buddha here:
https://www.instagram.com/althepizzabuddha/
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:
#consulting
#pizzabusiness
#pizza
#pizzaconsultant
1 hr 42 min
July 28, 2024Seven Concepts in 5 Years Thanks to $13,000 & A Ghost Kitchen with Jeff Rogers of Wrecktangle Pizza
In this episode, we catch up with Jeff Rogers of Wrectangle Pizza, who has experienced massive growth over the past five years. He credits some of his early success to starting out in a ghost kitchen that only charged him a percentage of sales for his rent when starting out.
Highlights:
Jeff started Wrectangle Pizza in a ghost kitchen incubator in Minneapolis in 2019.
Jeff credits the incubator for the success of the business because it was low-cost and offered marketing and camaraderie with other restaurants.

During the pandemic and the aftermath of George Floyd's death, Wrectangle Pizza struggled but helped the community by giving away food.
After 7 concepts, they are thinking about future growth but want to be more calculated than before.
Check out Wrecktangle Pizza here:
https://wrecktanglepizza.com/
Follow Wrecktangle Pizza here:
https://www.instagram.com/wrecktanglepizzamn/
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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
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:
Rectangle pizza

Detroit-style pizza

Square pizza

Unique pizza concept

Pizza competition winner (Good Morning America)
1 hr 18 min
July 21, 2024Feast or Famine- How Catering Saved Peter Campbell of Red Wagon Pizza
This episode explores the story of Peter Campbell, the owner of Red Wagon Pizza, who brings his pizzas to events with his mobile catering service. He offers practical advice on efficiencies to optimize his busy summer season.

Highlights:
Humble Beginnings: Peter started by making and selling pizzas at his kids' school fundraiser.

Taking the Leap: Encouraged by positive feedback, Pete decided to turn his passion into a business. However, he faced the fear of quitting his stable job and the financial risks involved.

Building a Plan: Pete didn't have a traditional business plan, but he researched and learned from resources like Live Plan and books on starting a business.

Step-by-Step Growth: Pete started small, participating in farmer's markets and mobile events. He gradually reinvested his earnings in equipment and grew his operation.

The Importance of Commitment: Pete emphasizes the importance of full commitment when starting a business. He highlights the risks involved and the need to be prepared to go all in.

Scarcity as a Marketing Tool: Pete highlights the power of scarcity in marketing. By limiting his availability at events and initially focusing on mobile operations, he created a sense of demand for his pizzas.
Multiple Revenue Streams: Pete discusses the benefits of having additional revenue streams beyond just the restaurant. He gives the example of his pizza classes and frozen pizzas.
Check out Peter Campbell here:
https://www.redwagon-mpls.com/
Follow Peter Campbell here:
https://www.instagram.com/redwagonpizza/?hl=en
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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
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:
Bacio Cheese
Mobile Catering
Pizza
Catering Business
starting a pizza business
turning a hobby into a business
pizza business tips
mobile pizza business
farmers market pizza business
1 hr 13 min
July 14, 2024Insurance, Profits, and Expansion with Anthony Gilbert of Melt Pizza
In this episode, we meet up with Anthony Gilbert of Melt Pizza. Anthony discusses his journey from pizza pop-ups to owning his own restaurant. He discusses the importance of insurance, the financial realities of owning a business, and the decisions involved in buying out his business partners. The conversation also touches on profit margins in the restaurant industry and Anthony's future plans for expansion.

Highlights:
Importance of insurance for businesses, especially pop-ups and small enterprises.

Financial aspects of running a restaurant: profit margins, overhead costs, and partnerships.

Anthony's decision to buy out partners for full ownership highlights sacrifices and lessons learned.

Importance of clear communication and planning in business partnerships, focusing on exit strategies.

Prioritizing long-term goals and taking a pragmatic approach to business decisions.

Check out Melt Pizza Company here:
https://www.meltpizzacompany.com/
Follow Melt Pizza Company here:
https://www.instagram.com/meltpizzacompany/
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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
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:
Insurance
Pizza Business
Pizza
41 min
July 07, 2024 The King of Mobile Catering
In this episode, we meet up with Siler Chapman, a world pizza champion and ambassador for a cheese company. We discussed Chapman's journey in the mobile catering business, sharing tips on everything from automatic gratuities to scaling staff. Chapman emphasizes the importance of prioritizing customer satisfaction and always striving to improve. He also shares his experiences with different ingredients and equipment, offering insights into the evolving world of pizza. The conversation also touches on the importance of community within the pizza industry and the benefits of being open-minded to new ideas and products.

Highlights:
- Chapman's Journey: Starts young, inspired by 9/11 to be his own boss, learns from the best (Tony Gemignani), and builds a successful business.
- Success Tips:
    - Customer-centric: Prioritize their happiness, be a "yes" company, and fix problems.
    - Quality & Consistency: Respect the craft, use scales, and constant testing/improvement.
    - Pricing: Charge per head, not per pizza, adjust every 6 months, use add-ons.
    - Staff: Pay well, educate them on the "why", and foster pride in their work.
    - Production: Master high-volume output, and learn the art of the wood-fired oven.
    - Marketing: Start small, build relationships with venues, and make your food memorable.
    - Open-Mindedness: Embrace new ingredients/techniques, industry is evolving.
- Hot Takes:
    - Automatic gratuity: Tack it on, it's big money for staff, and no one complains.
    - Dough: High hydration, long fermentation, and gentle handling is key.
    - Ingredient trends: Mixing flours, and unique toppings are the future.

Check out Siler Chapman here:
https://silerchapman.com/
Follow Siler Chapman here:
https://www.instagram.com/silerchapman/

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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
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:
#worldpizzachampionship
#mobilecatering
#pizza
#cateringbusiness
#catering
1 hr 20 min
June 30, 2024My Last Catering Event-Lessons & Successes
In this episode, let's recount my experience catering to my largest paid event yet! (60 people!!!!)
Highlights:
Invest in new equipment after each event: Upgrading equipment helps streamline processes and improve efficiency.

Batch prep time and accurately estimate ingredient costs: This saves time and reduces unnecessary expenses.

Be prepared for unexpected situations: Things may not always go according to plan, so it's crucial to have contingency plans in place.

Consider gratuity and tipping: Although not always expected, gratuity can be a significant source of income for caterers.

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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
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:
Pizza Catering
Catering
Pizza

Master Packing List:
https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing
18 min
June 23, 2024Modernizing Pizza with Stephanie Swane
In this episode, we meet up with Stephanie Swane and discuss the larger pizza industry, including the role of women and the importance of innovation. Stephanie shares her experience working on the Modernist Cuisine cookbooks and their passion for the pizza community.
Highlights:
Modernist Pizza's Impact: The book challenges traditional pizza norms and encourages innovation and creativity.

Women in Pizza: Stephanie highlights her work promoting women in the industry through interviews and social media.

Community: The pizza community is described as warm and welcoming, with a focus on collaboration rather than competition.

Modernist Pastry: Stephanie shares that she is in the early research stages for their next book on pastry.

Cookbook Success: The expert attributes the success of their books to their comprehensive research, high-quality production, and focus on education.
Check out Modernist Cuisine here:
https://modernistcuisine.com
Follow Stephanie Swane here:
https://www.instagram.com/sswane/
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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio 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:
Women In Pizza
Pizza
Cook Book
49 min
June 16, 2024A Small Business with a Big Heart, The Carlson Block
In this episode, we meet up with Ian Galbraith, owner of The Carlson Block, a pizza maker who owns a pizzeria in a small town. We discuss the challenges and rewards of owning a small business, the importance of family, and the role of passion and hard work in achieving success.
Highlights:
Balancing business and family: He prioritizes providing for his family and maintaining a healthy work-life balance. He is content with his current level of business and focuses on quality over maximizing profit.

Challenges of small business: He mentions the anxiety of financial insecurity and the difficulty of staying present and mindful in daily routines.

Importance of passion and hard work: He emphasizes the importance of loving what you do and putting in the effort to achieve your goals. He is grateful for his passion for pizza making and the opportunity to work for himself.

Goals and aspirations: His main goal is to provide a good life for his family and create lasting memories in their home and business. He is open to exploring business opportunities but prioritizes his family and his passion for pizza.

The importance of community: He values the support of his local community and enjoys meeting new people through his business.
Check out The Carlson Block here:
https://www.carlsonblock.com
Follow The Carlson Block here:
https://www.instagram.com/carlsonblock
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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio 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:
Pizza
Small Business
Wood Fire Oven
1 hr 15 min
June 09, 2024From Bootleg to Bombshell: Little Dynamite’s Rebrand Story
In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location through a broker
Highlights:
Transition and Independence: They transitioned out of a partnership at Bootleg and opened Little Dynamite independently.

Sourdough Challenges: Making sourdough on a commercial level is challenging, requiring precision and consistency.

Starter Maintenance: They have a unique routine for maintaining their sourdough starter, emphasizing the importance of temperature and smell.

Finding Their Location: After an extensive search and a hunch, they found their current location.

Oven and Equipment Tips: They recommend buying used equipment, such as ovens and mixers, to save money and find durable options.

Pizza-Making Process: They discuss their pizza-making process, including dough hydration, baking temperature, and cooking time.
Check out Little Dynamite here:
https://www.littledynamitepizza.com/
Follow Little Dynamite here:
https://www.instagram.com/littledynamitepizza
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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio 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:
Sourdough
Pizza
Business
58 min