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/
Support the brands that support What's Good Dough
Bacio Cheese:
https://www.baciocheese.com/?
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
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:
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
LICENSE CERTIFICATE: Envato Elements Item
=================================================
This license certificate documents a license to use the item listed below
on a non-exclusive, commercial, worldwide and revokable basis, for
one Single Use for this Registered Project.
Item Title: The Lofi
Item URL: https://elements.envato.com/the-lofi-AT33UPX
Item ID: AT33UPX
Author Username: LightBeats
Licensee: Regine Rivera
Registered Project Name: Robo
License Date: December 22nd, 2024
Item License Code: ENL96V3UDM
The license you hold for this item is only valid if you complete your End
Product while your subscription is active. Then the license continues
for the life of the End Product (even if your subscription ends).
For any queries related to this document or license please contact
Envato Support via https://help.elements.envato.com/hc/en-us/requests/new
Envato Elements Pty Ltd (ABN 87 613 824 258)
PO Box 16122, Collins St West, VIC 8007, Australia
==== THIS IS NOT A TAX RECEIPT OR INVOICE ====
