What's Good Dough? Pizza What's Good Dough

In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out!

Highlights:


“Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division).


“We know what we are, but know not what we may be”: They faced doubts from people who questioned their decision and their pizza style. But over time, they gained confidence in their product and approach.


“Strong reasons make strong actions.”: Now, they run a successful pizzeria with a unique style.


“Cruel to be kind”: Reviews can oftentimes make or break a restaurant. When they finally got a good review on Yelp, their business started to take off.



Check out Much Ado About Pizza here:

https://www.muchadoaboutpizzaca.com/

Follow Much Ado About Pizza here:

https://www.instagram.com/muchadoaboutpizza/

https://www.facebook.com/p/Much-Ado-About-Pizza-LLC-100071681651247/

Thank you to our show sponsors:

Ooni Pizza Ovens Affiliate⁠

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

⁠Corto Olive Affiliate⁠

https://corto-olive.com/?sscid=51k7_g9fhj&

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

Pizza

Business

In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster!
Highlights:

• From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s career in luxury retail. With their powers combined, they are able to run a dope pizzeria, just the two of them

• A Fresh Start: Joe and Kam talk about how they presented their business to rent their space and how they got started slinging pizzas.

• A Great Haul, literally: Joe and Kam talked about how they bought their used PizzaMaster, and how they had to push it for miles just to get it home!


Check out Corner Slice:
https://cornerslice.square.site/
Follow Corner Slice here:
https://www.instagram.com/cornersliceshop
TTG Podcast
https://open.spotify.com/episode/1y3fSIjvZatHNWyt77sXWG?si=bPYZ0R6jSu2vKgu6r37waA

Thank you to our show sponsors:
https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
https://corto-olive.com/?sscid=51k7_g9fhj&
https://www.baciocheese.com/
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
https://www.instagram.com/whatsgooddough/
https://www.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.com
Topics:
Pizza Business
Buying Used Pizza Ovens
Pizza

In this episode Donna Reeves, the Director of Pizza and Flatbreads for Rich Products, a company that manufactures and supplies pizza dough and other related products to pizza businesses.

Highlights:

The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends.
Rich’s Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer trends. She then promotes Rich Products' line of frozen and par-baked doughs, crusts, and toppings as solutions to these problems.
Rich’s “Setting Trends”: Rich Products stays up-to-date on consumer trends through data and research, and that their products are designed to be easy for operators to use.
Rich’s Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use.

Check out Rich’s:
https://www.richs.com/

Follow 550 Pizzeria here:
https://www.facebook.com/RichProducts/
https://www.instagram.com/rich_products/
https://twitter.com/RichProducts

Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&](https://corto-olive.com/?sscid=51k7_g9fhj

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:
Pizza Products
Business Solutions
Consumer Trends

In this episode we met up with Vanessa and Radcliffe of The Cheese Board Collective, and we dive into the history of the Cheese Board Collective, how it functions as a worker-owned business, and the challenges and benefits of this model.
Highlights:

• The Long History: The Cheese Board Collective started in the 1960s as a cheese shop and became a worker-owned collective in 1971.

• From Renting to Ownership: They recently purchased the building they have been in for almost 60 years.

• United, They Stand: Worker-owners share the profits and have a say in how the business is run.

• From Pay to Benefits, everyone gets a slice: They discuss how they all get paid the same rate, and they also get health care benefits!


Check out The Cheese Board Collective:
https://cheeseboardcollective.coop
Follow Cheese Board here:
https://www.instagram.com/cheeseboardcoll/
https://www.facebook.com/cheeseboard/
Thank you to our show sponsors:
https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
https://corto-olive.com/?sscid=51k7_g9fhj&
https://www.baciocheese.com/
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
https://www.instagram.com/whatsgooddough/
https://www.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.com


Topics:
Collective
Pizza
Worker-Owned Business

In this episode we met up with Charles Cullison, the owner of Charlie’s Pizza. Charlie transitioned from postman to pizzeria business owner, growing his business from a pop-up to a successful restaurant. In this episode we discuss Charlie's personal journey, including his recent weight loss and his dedication to health. He shares his passion for pizza as a key ingredient in his success, alongside his commitment to fostering a positive work environment for his staff.



Highlights


From Postman to Pizzeria owner: Charlie used to be a postman and has since grown his business from a pop-up to a successful pizzeria.


Staying Healthy: He has recently been focusing on his health and has lost weight by watching his diet and exercising more.


Credit where credit is due: He credits his success to both his passion for pizza and his dedication to growth.


Keeping it positive in the workplace: He is also focused on creating a positive work environment for his staff



Check Out Charlie’s Pizzeria

https://www.instagram.com/charliespizzeria/

Thank you to our show sponsors:

Ooni Pizza Ovens Affiliate⁠

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

⁠Corto Olive Affiliate⁠

https://corto-olive.com/?sscid=51k7_g9fhj&

Bacio Cheese

https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

Contact Me

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.com

Topics:

Owning a Pizzeria

Keeping a positive work environment

Health

Pizza

Business

In this episode, we met up with Salar, owner of MaiPai Tiki Bar. We discuss his business methods- from building out his own restaurant and the journey to finally delegating so he can work on the business. We also talk about the loyal fans of Tiki Bars.

Highlights:


Uniquely Tiki: The pizzeria is successful because it offers a unique combination of delicious pizza, tiki drinks, and a fun atmosphere.


From humble beginnings: Salar started small with pop-up restaurants and a food truck before opening the brick-and-mortar restaurant. He had no choice but to do everything himself.


Form, Function, and Inspiration: The tiki bar theme came about because Salar liked the idea of a place people can escape to and have amazing food.


Trends, trends trends: We discuss restaurant trends that we see- from french fries to halal and potentially, Tiki?



Check out MaiPai Tiki Bar:

https://www.instagram.com/maipaitiki

https://www.facebook.com/maipaitiki

Follow Salar:

https://www.instagram.com/maipaitiki

https://www.facebook.com/maipaitiki

https://www.instagram.com/salardoesotherstuff/

Thank you to our show sponsors:

Ooni Pizza Ovens Affiliate⁠

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

⁠Corto Olive Affiliate⁠

https://corto-olive.com/?sscid=51k7_g9fhj&

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:

Tiki Bars

Pizza

Business