Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production.

In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza to multiple locations, including restaurants, a stadium, and catering services.

Highlights:

Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations.

Key Benefits: Consistency in taste, reduced equipment costs, and better space utilization at individual restaurant locations.

Scaling with a Commissary: When planning to grow beyond three locations, a commissary model becomes critical. Juan shares how Triple Beam Pizza uses a 3,000-square-foot commissary to support multiple restaurants and a stadium operation.

Production Capacity Limits: How the sales volume at each location determines how many outlets one commissary can handle.

Challenges and Considerations: From managing cold storage capacity to balancing different types of business (restaurants vs. stadiums), Juan outlines the complexities of scaling with a commissary.

The Science of Pasteurization: Juan dives into food safety, shelf-life extension, and maintaining fresh-tasting sauces through precise pasteurization and cooling techniques.

Future Growth Strategy: How Triple Beam might adapt its commissary operations as demand shifts between brick-and-mortar locations and stadium ventures.

Check out Triple Beam Pizza here:

https://www.triplebeampizza.com/

https://www.instagram.com/triplebeampizza/

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://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com

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: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

Topics:

Commissary model

Commissary kitchen

Multi-unit pizza empire

Commissary-driven restaurants

Restaurant operations efficiency

Streamlining restaurant processes

Consistency in restaurant operations

Commissary kitchen setup

Centralized food production

Batch cooking for restaurants

Multi-location pizza business

Commercial food storage capacity

Walk-in refrigeration space

Scaling pizza restaurants

Food production efficiency

Commercial kitchen equipment

Restaurant commissary logistics

Pasteurization process for marinara

Shelf life of sauces

High-volume pizza production

Cloud kitchen model

Stadium food service logistics

Vinaigrette preparation in bulk

Quality control in pizza production

Cold storage management

Centralized sauce and dough production

Pizza dough and sauce consistency