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

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

In this episode, we met up with Alexandra Castro from Pizza with Ale, an entrepreneur who started from internships to finally opening up her restaurant - But in a weird twist of faith, she gave up on it all. Listen as we discuss her reasons for doing so, and what she’s currently up to.



Highlights:

Her Journey from Internship to Business Owner: Our guest discusses how she got started, from being an intern, to how she got started in the Pizza Business.

Pizza Prodigy on Pause: Ale left the family pizzeria despite its success, suggesting a deeper yearning.

Fine Dining Fizzle: A stint at a fancy restaurant highlights Ale's desire for a different kind of culinary experience.



Check out Alexandra:

https://www.pizzawithale.com/

Follow Alexandra here:

https://www.instagram.com/pizzawithale/

https://www.pinterest.com/pizzawithale/

https://www.facebook.com/pizzawithale



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:

Pizza Business

Internship

Culinary Experience

In this episode, Christina Martin, owner of Manizza’s Pizza, shares her successful marketing tactics.
Highlights:
Direct Mail Success: Christina uses targeted direct mail coupons to attract new customers in their neighborhood.
Building Relationships: She prioritizes creating a positive customer experience with greetings, complimentary food, and personalized touches.
Data-Driven Decisions: Christina tracks key metrics to measure marketing effectiveness, like coupon redemption rates and order times.
Free Samples Drive Sales: Minutes Pizza offers complimentary cinnamon bites with every order to incentivize purchases.
Authenticity is Key: Christina highlights the importance of genuine interactions with customers.
Community Matters: Giving back to the community is important to Christina. She shares how the community supported her business during a challenging time.
Check out 550 Pizzeria:
https://manizzaspizza.com
Follow 550 Pizzeria here:
https://www.facebook.com/manizzaspizzaparlor/
https://www.instagram.com/manizzaspizzaparlor/
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:
(LIST DOWN TOPICS HERE)
Women’s Pizza Month
Marketing Strategy
Helping the Community
Pizzeria