Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production.
Highlights:
Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations.
The Dough: How the process is managed to maintain consistency and public safety
The Pizza: How Juan and the team take the parbakes to new heights.
Check out Triple Beam Pizza here:
https://www.triplebeampizza.com/
https://www.instagram.com/triplebeampizza/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
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email me: eidref@whatsgooddough.com
Camera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
Commissary model
Commissary kitchen
Multi-unit pizza empire
Commissary-driven restaurants
Restaurant operations efficiency
Streamlining restaurant processes
Consistency in restaurant operations
Commissary kitchen setup
Centralized food production
Batch cooking for restaurants
Multi-location pizza business
Commercial food storage capacity
Walk-in refrigeration space
Scaling pizza restaurants
Food production efficiency
Commercial kitchen equipment
Restaurant commissary logistics
Pasteurization process for marinara
Shelf life of sauces
High-volume pizza production
Cloud kitchen model
Stadium food service logistics
Vinaigrette preparation in bulk
Quality control in pizza production
Cold storage management
Centralized sauce and dough production
Pizza dough and sauce consistency
