You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive? After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business. Highlights: -Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last? -Pandemic Pivot – Fired pizza started off in catering, but during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive. -A Year of Renovation – Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan. -The Pizza-Making Process – Daniel takes us behind the scenes of how he makes his wood-fired pizzas, from picking the right ingredients to perfecting the bake. Check out Fired Pizza here: https://www.instagram.com/fired_pizza/ https://www.facebook.com/firedmobile https://www.fired-pizza.com/ 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: eidref@whatsgooddough.com Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Fired Pizza business How to start a pizza business Wood-fired pizza Pizza entrepreneur journey From sales to pizza business Pandemic pizza business pivot Outdoor pizza dining Fired Fridays pizza Pizza business success story Building a pizza business from scratch Small business success in the food industry Starting a pizza restaurant Pizza business renovation Entrepreneur pizza story Supporting local pizza business Pizza business marketing strategies Fired Pizza podcast Small business pivot during COVID-19 Homemade pizza tips and recipes Starting a food business without loans

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:

• Laura’s journey from high school part-time job to owning Pizzeria da Laura

• How COVID gave her the clarity to realize restaurant ownership was her calling

• The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits

• Balancing demand and minimizing waste—lessons Laura is still learning

• Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach

• The creation of a new approach to grandma style and Laura’s personal twist on pizza

• A peek inside the kitchen: the tools and techniques that keep her business running smoothly

• How Laura offers a wide variety of options without overcomplicating the menu or operations

• The challenge of pleasing everyone while staying mindful of costs and efficiency

• Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works!

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: eidref@whatsgooddough.comCamera 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

SHOW NOTES

Have you ever wondered if a tiny trailer is right for your pizza business?

In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while making the most of every inch of space.

Highlights:

• Efficient Use of Space: A look inside the trailer and how Andrew makes the most of the tight space to run a smooth operation.

• What’s in the Fridge: A peek into the fridge and the ingredients that make Sacred Slice Pizza.

• Essential Tools for Success: What other tools and equipment help make the tiny trailer and team successful.

• The Oven Question: Did the Baker’s Pride oven force Andrew into making New York or Detroit-style pizza, or was it a decision driven by passion?

• Pizza Prep: Do they pre-make a few popular pizzas, or are they made fresh to order?

• Diced Cheese: Andrew explains why he prefers diced cheese over shredded.

• Parbake vs. Fresh Dough: Why parbaking dough works better in this small setup.

• Dough Prep: The amount of dough Andrew needs to prepare each day to keep up with demand.

Check out Sacred Slice Pizza here:

https://instagram.com/sacred_slicepizza/?hl=en

https://sacred-slice.square.site/home

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

Topics:

Pizza trailer business

Small pizza business setup

Maximizing space in a pizza trailer

Tiny trailer pizza operation

Efficient pizza prep in a small kitchen

New York-style pizza trailer

Detroit-style pizza oven

Baker’s Pride oven for pizza

Pizza dough preparation for small business

Diced toppings vs shredded pizza

Parbaked pizza dough

Small kitchen pizza operation tips

Pizza business with a tiny team

Starting a pizza business in a trailer

Running a pizza business in a small space

Ingredients for pizza trailer business

Pizza trailer organization tips

Running a successful pizza business

Efficient pizza business operation

Small-scale pizza operation

I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about.

Highlights:

• Why I hated my job: The frustrations and challenges that made me feel stuck.

• Why I was scared: The fears and doubts that kept me from making the move sooner.

• What finally pushed me to do it: The turning points and realizations that gave me the push I needed.

• Updates on my pizzeria: Tune in;]

• What to expect next on the podcast: Tune in ;]

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: eidref@whatsgooddough.com

Topics:

Quit my job story

Leaving my job

Starting a pizzeria

Selling pizza from home

Pizzeria business updates

Entrepreneur journey

Overcoming fears in business

How to start a pizza business

Legal documents for food business

Starting a home-based business

Turning passion into a business

Personal growth in entrepreneurship

Business decision making

Fear and excitement in entrepreneurship

Lessons from quitting a job

What it takes to start a pizzeria

Home-based pizzeria business

Pizzeria business tips

My experience quitting my job

Entrepreneurship and risk-taking

What if you could run a successful food business without the risk of lost inventory or even running a brick and mortar? Rishi from Hotplate tells us how. Highlights: Building a Community: How to grow a loyal customer base and keep them engaged through pre-order drops. Clearing Up Misconceptions: Many people think starting a food business is only for those with large budgets or physical storefronts. Rishi explains how Hotplate makes it easier for anyone to get started. What Exactly Is Hotplate?: Rishi clarifies what Hotplate is and how it helps food creators manage pre-orders and pickups efficiently. How Hotplate Is Different from different e-commerce platforms: Unlike traditional e-commerce platforms, Hotplate is designed specifically for food creators, making it easier to handle demand forecasting, pickups, and customer relationships. Building Hype Before Your Drop: Tips on generating excitement and building demand before your food drop goes live. Leveraging Location with Hotplate: Why location matters when using Hotplate and how it can help your food business grow by connecting you with local customers. The Power of an Online Presence: Rishi talks about why food entrepreneurs need to be online and how Hotplate helps you market your products digitally, even without a website. Saving Time and Energy: By knowing exactly how much demand you have before you even cook, Hotplate helps food creators focus on what matters—making great food and serving happy customers. Check out Hotplate here: https://www.hotplate.com/ https://www.instagram.com/hotplate/?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: eidref@whatsgooddough.com Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Pizzeria Pop ups Pizza Apps Pizza Drops

Have you ever thought about inviting potential clients over, hoping to land a catering gig?

In today's episode, we're diving into a unique approach to catering, where the pizza isn't just a meal—it's an experience. Linda and Abby of Fired Up Fresh, share how inviting potential clients over for a pizza tasting at their own home has become their secret weapon for growing their business. Serving up signature wood-fired pizzas, they take us through how they've built up their passionate business.

Highlights:

Pizza Tastings as a Business Strategy: Learn how Linda invites potential clients to her home for to experience the food before booking a catering event. It’s a fun, personal way to connect and showcase what the business is about.

Signature Pizzas and Wood-Fired Perfection: Linda and Abby walk us through the process of making their fan-favorite pizzas, including the flavorful Mexican Steak Pizza, all cooked in their 19-year-old Mugnainii wood-fired oven.

The Role of Fresh, Local Ingredients: Discover why they prioritize fresh, seasonal, and local ingredients for their pizzas and how this commitment adds an unbeatable quality to their dishes.

How Par-Baking Saves Time: Linda and Abby share how par-baking pizzas help streamline catering events, ensuring everything runs smoothly without compromising on taste.

Check out Fired Up Fresh here:

831-750-2994

https://www.instagram.com/firedupfresh/

https://www.facebook.com/people/Fired-Up-Fresh/100054240770535/

https://www.firedupfresh.net/

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: eidref@whatsgooddough.com

Topics:

Pizzeria

Wood fired Oven

Fired Up Fresh

Mugnaini Wood-Fired Oven

Linda Ortega

Catering

Relationships

Good Connection

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: eidref@whatsgooddough.com

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: eidref@whatsgooddough.com

Topics:

Pizzeria

Community

Slice Shop

State of Mind

Lars Smith

Business Plan