What's It Like Selling Pizza Out A Tiny 180 sq ft Trailer? w/ Andrew Roa of Sacred Slice

Show Notes

SHOW NOTES

Have you ever wondered if a tiny trailer is right for your pizza business?

In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while making the most of every inch of space.

Highlights:

Efficient Use of Space: A look inside the trailer and how Andrew makes the most of the tight space to run a smooth operation.
What’s in the Fridge: A peek into the fridge and the ingredients that make Sacred Slice Pizza.
Essential Tools for Success: What other tools and equipment help make the tiny trailer and team successful.
The Oven Question: Did the Baker’s Pride oven force Andrew into making New York or Detroit-style pizza, or was it a decision driven by passion?
Pizza Prep: Do they pre-make a few popular pizzas, or are they made fresh to order?
Diced Cheese: Andrew explains why he prefers diced cheese over shredded.
Parbake vs. Fresh Dough: Why parbaking dough works better in this small setup.
Dough Prep: The amount of dough Andrew needs to prepare each day to keep up with demand.