A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura

Show Notes

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!