Sept. 30, 2022
How many pizzas are you selling per day/per week? 😮
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I am super excited to finally share this episode. Chris’ pizza journey has been a roller coaster, to say the least. His story starts with how his first business bankrupted him. Through a combination of hard work and tenacity, he managed to pull himself out of that situation and is…
Listen to the audio only podcast at www.whatsgooddough.com/kaleigh
Lewis Pope joins us to today to talk about COMMUNITY! We talk about how he created a community on various platforms to support his pizza passion, create memorable experiences, and create doors that saved his livelihood! Listen to the audio podcast here https://open.spotify.com/show/0QfvwQcKPG7ZbqVbgQ2tfo
Check out the audio podcast here. https://open.spotify.com/show/0QfvwQcKPG7ZbqVbgQ2tfo
My brother Scott is doing some big things since we last chatted on the podcast. First Episode https://open.spotify.com/episode/6tNaECjxILOG2WbpizhAbe?si=CWFHI-mBScKXemvZ2ZPv4w Today, he's an Ooni Ambassador AND an Author. Listen in on how his life has changed since we last talked. He also gives some great advice on how to kill it on…
Alex and Justin talk about a 120 year old heirloom starter, using your network, food incubators, putting new items on a menu, and financials. Transcript www.whatsgooddough.com/yukon https://www.instagram.com/yukonpizza https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt!…
Brent is back on the show but now representing his one and only concept, Pizza Nerds- a reincarnation of his childhood in pizza form. We get his story on how fate brought him to his brick and mortar, his process for recipe development, and so many more great nuggets. https://www.instagram.com/pizzanerdsoh…
I speak with Bruce Irving of Smart Pizza Marketing to hear how he got into the pizza business and his best advice for marketing your pizzeria
Don't bet it all when opening your restaurant. Learn from Adam, an experienced restauranteur who took very little risk but is getting outsized rewards.
Today we talk about how Alex opened up his brick and mortar in Los Angeles, CA in 2022. He talks about the struggles of keeping up with labor costs and how he uses social media marketing to grow his presence. https://howtoopenapizzashop.com/ https://www.alexkoons.com https://www.youtube.com/c/HOTTONGUETV
Some people swear by this flour. Others hate on it. Let's find out the truth from Fred Mortati, president of Orland Foods. Orlando Foods is the direct importer of Caputo Flour. If you'd prefer to listen to this show via an audio podcast, search for What's Good Dough on any…
I interview Liz today to talk about how she worked with her health department before operating her pizza business. Link to the full episode below https://youtu.be/-3DRY-ejwd4
Jhy is a graphic designer turned pizza designer. She started her pizza pop up in the pandemic and is making moves to transition into a food truck. We learn about her design principles and how she hopes to apply that to her truck.
Kairos = Timeliness. When you are a full-time mother of 5, is it ever the right time to go into the pizza business? In today's episode, we talk with Liz about how she started her mobile catering business after falling in love with making pizza in the pandemic. We talk…
Today we talk with Peter about the 10 commandments of pizza, how pizza is a metaphor and his new book, Pizza Quest! Buy your copy here! Pizza Quest: My Never-Ending Search for the Perfect Pizza https://www.amazon.com/Pizza-Quest-Never-Ending-Search-Perfect/dp/1524867004/ref=sr_1_1?crid=BHRM44BQTMOS&keywords=pizza+quest&qid=1650996343&sprefix=pizza+ques%2Caps%2C168&sr=8-1
I found Ethan on one of the Facebook pizza groups that I am a part of. Post after post, I just COULD NOT stop drooling at his canotto style pizza. I thought it would be fun to learn more about this style and how he does it with sourdough. Follow…
