In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese).

We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more.

Highlights:

• Scott talks about how his father’s frustration with shredding cheese by hand led him to create a machine that could do the job faster, better, and more efficiently. This wasn’t just about innovation for its own sake, but about solving a real problem in the kitchen.

• So many cheese shredders out there look similar, but Scott explains what makes their machine truly unique. From the design to the motor to the overall experience, we hear exactly why their shredder is a cut above the rest.

• He explains how they worked hard to find that sweet spot, making sure the machine is accessible for both big and small businesses without compromising on quality.

• Like many businesses, Scott’s family had to adapt during the pandemic. He shares the challenges they faced in keeping the business going.

• Scott shares how his father reflects on what it took to make a product that people love. It wasn’t just about making a good shredder—it was about creating something that would stand the test of time.

  
  

Check out Palazzolo Cheese Hog here:

https://cheesehogmachine.com/

https://www.facebook.com/profile.php?id=100082949066668

https://www.instagram.com/original_palazzolos_cheese_hog/

https://www.youtube.com/channel/UClQ_HbvCXu-v-6RnVyLmxHA

Thank you to our show sponsors:

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

Bacio Cheese:

https://www.baciocheese.com/?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

Topics:

Pizzeria

Community

Slice Shop

State of Mind

Lars Smith

Business Plan

What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles?

In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking about starting your own slice shop or just want to learn more about the pizza business, make sure to follow Lars’ journey and take note of the tips he shares.

Highlights:

• Lars shares what makes a great location for a slice shop, including foot traffic, neighborhood vibe, and accessibility.

• Building loyalty is essential in a slice shop. Lars discusses how customer engagement keeps people coming back, from personalized service to creating a welcoming environment. He opens up about the day-to-day challenges of managing a busy slice shop and keeping the quality consistent.

• Figuring out which pizzas to sell at the right time is a mix of experimentation and data collection. Lars shares how he uses trial and error, time-of-day analysis, and sales data to minimize food waste.

• We get a look at how Lars' pizza is made, with a sneak peek into his process of creating the perfect slice.

• Whether you’re opening your first shop or expanding, Lars explains why having a solid business plan and understanding the “flow” of your restaurant is crucial for long-term success.

Check out State of Mind here:

https://www.stateofmindpublichouse.com/

https://www.stateofmindslicehouse.com/

Follow State of Mind here:

https://www.instagram.com/stateofmindpub

https://www.instagram.com/stateofmindslicehouse/

Follow Lars Smith here:

https://www.instagram.com/lboogiesmith/?hl=en

Thank you to our show sponsors:

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

Bacio Cheese:

https://www.baciocheese.com/?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

Topics:

Pizzeria

Community

Slice Shop

State of Mind

Lars Smith

Business Plan

In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout. Highlights: - Ryan's Pizza Journey: From backyard pizza parties to competing in the Ooni pizza competition, Ryan shares his pizza journey and the passion behind his unique flavor combinations, like his Bay Area-inspired mushroom pizza. - Restaurant Buildout Challenges: Ryan opens up about the realities of building his own restaurant, revealing the setbacks and delays caused by city planning, permit issues, and the challenges of renovating an older building. - The Importance of Friends: Ryan expresses gratitude for his supportive friends who encouraged him to pursue his pizza passion and helped him along the way, highlighting the importance of friendship in achieving dreams. Check out Pogonip Pizza here: https://pogonip.pizza](https://pogonip.pizza/) Follow Ryan Thompson here: https://www.instagram.com/thompson_ryan_/ Thank you to our show sponsors! 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 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Pop-up Pizza Business Pizza Build Out

In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way. Highlights: - A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about their adventures, the good and the bad of traveling to showcase their unique pizza. - The Art of Collaboration: Ray talks about their collaboration with other pizza-makers, how he utilizes what ingredients they have, and how he adapts. - Father-Daughter Teamwork: Witness the heartwarming bond between Rey and Sophie as they navigate the challenges of life on the road and work side-by-side in the kitchens they visit. Check out and follow OG Papa Fern here: https://www.instagram.com/og_papafern/ Thank you to our show sponsors! 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 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Collab

Collaboration ArgentinianPizza Father and Daughter Pizzeria

Do you want to know the secret to selecting the perfect flour for your pizza?

In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).

Highlights:

• Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and dedication required for organic wheat production.

• He emphasizes the environmental benefits of organic farming, such as improved soil health and reduced chemical use.

• Nicky recommends that bakers pay attention to hydration levels and dough temperature to achieve amazing results.

• Bakers should consider their overall business goals and the preferences of their customers when deciding whether to use organic flour.

• He encourages bakers to be open to experimentation and exploration. Trying different flours, techniques, and ingredients can lead to unexpected results.

Check out Central Milling here:

https://centralmilling.com/

Follow Central Milling here:

https://www.youtube.com/@centralmilling2547

https://www.instagram.com/centralmilling/

Thank you to our show sponsors:

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

Bacio Cheese:

https://www.baciocheese.com/?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

Topics:

Organic Flour

Central MillingPizza FlourFlour

In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studio apartment to eventually taking over the cafe. He emphasizes the need for a more accessible path for aspiring food entrepreneurs to legally enter the industry, fueled by passion and talent.

Highlights:

• Balancing Act: Matt discusses the challenges of running a business with rising costs, highlighting the need to balance supporting community events with generating enough revenue to sustain the business.

• Inspiring Journey: Matt shares his personal story of moving to the Bay Area, starting a pizza business from his studio apartment, and eventually taking over Cafe Zoe.

• Accessible Path: Matt advocates for a more approachable pathway for passionate and talented individuals to legally enter the food industry, emphasizing the need for less bureaucratic hurdles.

Check out Neighborhood Pizza Guy here:

https://neighborhood.pizza/

Follow Neighborhood Pizza Guy here:

https://www.instagram.com/neighborhoodpizzaguy/

Thank you to our show sponsors:

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

Bacio Cheese:https://www.baciocheese.com/?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

Topics:

Pizzeria

Community

Pop-Up

Business

In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week! Highlights: - Matt's Journey in the Food Industry: From Pizza Enthusiast to Owner of Bella Familia - The Vision for Bella Familia: Expanding Reach through Catering, Vending, and Frozen Pizzas - Building a Successful Business: The Importance of Quality, Efficiency, and Customer Service - The Frozen Pizza Concept: A Key Strategy for Growth and Expansion - Partnership with Crooked Lane Brewery: A Win-Win for Both Businesses - Building a Strong Team and Efficient Processes: Key to Achieving Success Check out Bella Familia Pizza here: https://www.bellafamiliapizza.com/ Follow Bella Familia Pizza here: https://www.instagram.com/bellafamiliawfp/ https://www.facebook.com/bellafamiliawfp Thank you to our show sponsors: 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 Bacio Cheese: https://www.baciocheese.com/?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 Topics: #pizzabusiness #pizza #business #brewery

In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers. Check out Longbridge Pizza here: https://www.longbridgepizza.com/ Follow GFL Pizza here: https://www.instagram.com/longbridgepizza/?hl=en Thank you to our show sponsors: 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 Bacio Cheese: https://www.baciocheese.com/?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 Topics: #sourdoughpizza #pizza #sourdough