By What's Good Dough
5
9595 ratings
The podcast currently has 326 episodes available.
In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese).
We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more.
Highlights:
Scott talks about how his father’s frustration with shredding cheese by hand led him to create a machine that could do the job faster, better, and more efficiently. This wasn’t just about innovation for its own sake, but about solving a real problem in the kitchen.
So many cheese shredders out there look similar, but Scott explains what makes their machine truly unique. From the design to the motor to the overall experience, we hear exactly why their shredder is a cut above the rest.
He explains how they worked hard to find that sweet spot, making sure the machine is accessible for both big and small businesses without compromising on quality.
Like many businesses, Scott’s family had to adapt during the pandemic. He shares the challenges they faced in keeping the business going.
Scott shares how his father reflects on what it took to make a product that people love. It wasn’t just about making a good shredder—it was about creating something that would stand the test of time.
Check out Palazzolo Cheese Hog here:
https://cheesehogmachine.com/
https://www.facebook.com/profile.php?id=100082949066668
https://www.instagram.com/original_palazzolos_cheese_hog/
https://www.youtube.com/channel/UClQ_HbvCXu-v-6RnVyLmxHA
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:
Pizzeria
Community
Slice Shop
State of Mind
Lars Smith
Business Plan
What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles?
In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking about starting your own slice shop or just want to learn more about the pizza business, make sure to follow Lars’ journey and take note of the tips he shares.
Highlights:
Lars shares what makes a great location for a slice shop, including foot traffic, neighborhood vibe, and accessibility.
Building loyalty is essential in a slice shop. Lars discusses how customer engagement keeps people coming back, from personalized service to creating a welcoming environment. He opens up about the day-to-day challenges of managing a busy slice shop and keeping the quality consistent.
Figuring out which pizzas to sell at the right time is a mix of experimentation and data collection. Lars shares how he uses trial and error, time-of-day analysis, and sales data to minimize food waste.
We get a look at how Lars' pizza is made, with a sneak peek into his process of creating the perfect slice.
Whether you’re opening your first shop or expanding, Lars explains why having a solid business plan and understanding the “flow” of your restaurant is crucial for long-term success.
Check out State of Mind here:
https://www.stateofmindpublichouse.com/
https://www.stateofmindslicehouse.com/
Follow State of Mind here:
https://www.instagram.com/stateofmindpub
https://www.instagram.com/stateofmindslicehouse/
Follow Lars Smith here:
https://www.instagram.com/lboogiesmith/?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:
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:
Pizzeria
Community
Slice Shop
State of Mind
Lars Smith
Business Plan
Collaboration
Do you want to know the secret to selecting the perfect flour for your pizza?
In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).
Highlights:
Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and dedication required for organic wheat production.
He emphasizes the environmental benefits of organic farming, such as improved soil health and reduced chemical use.
Nicky recommends that bakers pay attention to hydration levels and dough temperature to achieve amazing results.
Bakers should consider their overall business goals and the preferences of their customers when deciding whether to use organic flour.
He encourages bakers to be open to experimentation and exploration. Trying different flours, techniques, and ingredients can lead to unexpected results.
Check out Central Milling here:
https://centralmilling.com/
Follow Central Milling here:
https://www.youtube.com/@centralmilling2547
https://www.instagram.com/centralmilling/
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:
Organic Flour
Central MillingPizza FlourFlour
In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studio apartment to eventually taking over the cafe. He emphasizes the need for a more accessible path for aspiring food entrepreneurs to legally enter the industry, fueled by passion and talent.
Highlights:
Balancing Act: Matt discusses the challenges of running a business with rising costs, highlighting the need to balance supporting community events with generating enough revenue to sustain the business.
Inspiring Journey: Matt shares his personal story of moving to the Bay Area, starting a pizza business from his studio apartment, and eventually taking over Cafe Zoe.
Accessible Path: Matt advocates for a more approachable pathway for passionate and talented individuals to legally enter the food industry, emphasizing the need for less bureaucratic hurdles.
Check out Neighborhood Pizza Guy here:
https://neighborhood.pizza/
Follow Neighborhood Pizza Guy here:
https://www.instagram.com/neighborhoodpizzaguy/
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:
Pizzeria
Community
Pop-Up
Business
In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week!
In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers.
In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They serve out one pizza a day, and their process is so efficient that they had a record of making 2100 pizzas in one day! You can definitely feel that they are passionate about serving the community and providing high-quality food.
In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss the challenges of working with contractors, the importance of planning and communication, and the need to pay attention to details like location, electricity, and lease agreements.
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]
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