What's Good Dough?

What happens when a 41-year-old pizza shop suddenly goes viral and its tiny kitchen can barely keep up?In this episode, Eidref sits down with Gerry Buontempo of Frank’s Pizza & Pasta in Baltimore to talk about the family business, upgrading their pizza, handling explosive growth, and keeping the old-school feel that made the shop special. Highlights: 00:52 – Taking Over a Family Pizzeria During COVID 01:51 – The Bell Curve of a Multi-Generational Business 03:02 – Losing Their Pizza Guy & Stepping Into the Role 03:52 – Learning Baker’s Percentages & Rebuilding the Dough 05:41 – Best Product + Best Known = An Unstoppable Force 06:52 – When Growth Outpaced 40-Year-Old Equipment 07:24 – Finally Getting the Lease & Planning a Massive Kitchen Upgrade 08:02 – How Operators Can Create a New Growth Curve 09:46 – Doing 150 Pizzas an Hour With a Tiny Kitchen 10:46 – The Choreography Behind a High-Volume Pizzeria 11:25 – Four-to-Five-Day Dough Fermentation 12:06 – Keeping the Sauce Simple 13:05 – Why Pizza Expo Changed Everything 14:32 – The Unspoken Brotherhood of Pizza Competitions 16:32 – Pizza Karma & Helping Other Competitors 17:06 – Their Award-Winning Margherita 18:08 – Working With Six-Day-Old Dough 19:13 – Why There’s No Such Thing as the “Best” Dough 20:20 – How Pizza Became a Turning Point in Life 22:49 – Carrying on a Family Legacy Through Pizza 24:56 – What Actually Defines Success? 25:33 – Turning Instagram Followers Into Real Sales 26:34 – Recognizing the Signs That You’re on the Right Path 28:06 – Why You Need to Take Inventory of Your Progress 28:53 – Fresh Mozzarella & Respecting the Craft 29:28 – How Small Improvements Compound Over Time 30:25 – The Instagram Strategy: Be the Best Known 31:20 – The Science Behind a Consistent Crispy Bake 32:21 – Water, Time & Temperature: The Pizza “Dance” 34:40 – Why the Micro Details Matter 36:40 – Where Most Pizza Makers Cut Corners 37:09 – The Operators Who Obsess Over Standards 38:27 – “Inspect What You Expect” 39:12 – “What You Permit Is What You Promote” 40:26 – Why You Have to Be Obsessed With What You Do 41:01 – Finding the Work That Gives You More Than Money 43:15 – What’s Good Dough? 44:13 – Feeding People, Making Connections & Building Community Follow them: https://frankspizzaandpasta.com/ https://www.facebook.com/frankspizzaandpasta Frank's Pizza & Pasta (@frankspizzaandpasta) • Instagram profile Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNIIDM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: [email protected]: Frank’s Pizza and Pasta, Frank’s Pizza Baltimore, Jerry Von Tempo, Baltimore pizza, Baltimore pizzeria, old school pizzeria, family owned pizza shop, multi generational restaurant, 41 year old pizzeria, pizza business growth, pizza shop viral review, Dave Portnoy pizza review, pizza restaurant success, pizza Expo, pizza dough, bakers percentages, pizza kitchen bottleneck, restaurant equipment upgrade, pizzeria kitchen renovation, high volume pizza shop, cheese pizza, Bacio mozzarella, buffalo mozzarella, pizza business social media, Instagram restaurant marketing, pizza marketing strategy, family restaurant business, pizza entrepreneur, pizza industry, restaurant growth, pizza podcast, What’s Good Dough podcast, Eidref podcast, Baltimore food scene, independent pizzeria, restaurant community, pizza business strategy 

What makes a tavern-style pizza stand out—and what does it take to build a pizzeria that can grow beyond the owner?In this episode, Eidref visits Last Round Tavern in San Jose and sits down with owner Caleb Orozco to talk about the unique pizza style he's bringing to the Bay Area.Their tavern-style pizza is thin, crispy, cut into squares, and loaded with ingredients all the way to the edge—but instead of the traditional cornmeal, Caleb uses a sourdough starter. The result is a pizza that's familiar, but completely its own thing.Highlights:0:00 – Discovering San Jose’s Hidden Tavern-Style Pizza0:32 – What Makes Last Round Tavern’s Pizza Different1:00 – Sourdough Meets Chicago Tavern-Style Pizza1:52 – Rolling, Stretching & Building the Dough2:24 – The Cuban Pizza: Braised Pork, Ham & Salami3:07 – 15-Hour Wine-Braised Brisket3:33 – Building a Taco-Inspired Pizza3:45 – What Would Caleb Tell His 26-Year-Old Self?4:20 – Learning to Step Away From the Kitchen4:50 – Why the Owner Can Become the Biggest Bottleneck5:00 – Revitalizing East Santa Clara Street5:35 – Why Last Round Didn’t Offer Online Ordering for Five Years6:00 – Overcoming Fear & Opening Up to New Opportunities6:34 – “I Should Have Done This a Long Time Ago”6:41 – Building a Business That Isn’t Just About the Owner7:00 – Taking the In-Restaurant Experience Online7:39 – Creating a Better Online Ordering Experience8:48 – Tasting the Pizza: The “Hella Texture” Moment9:30 – The Crunch and Texture They’ve Been Chasing10:10 – Tasting the 15-Hour Braised Brisket10:41 – Why They Put So Much Time Into Their Ingredients10:52 – Creating Something Customers Can’t Find Anywhere Else11:14 – Final Thoughts: Quality, Value & Doing Something DifferentFollow them:https://lastroundtavern.com/https://www.instagram.com/thelastroundsj/https://www.facebook.com/thelastroundtavernCheck out Owner.com: https://bit.ly/3UvMQzyDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:Last Round Tavern, Last Round Tavern San Jose, San Jose pizza, tavern style pizza, Chicago tavern style pizza, sourdough tavern pizza, Bay Area pizza, San Jose pizzeria, thin crispy pizza, square cut pizza, sourdough pizza, tavern style pizza California, Cuban pizza, Cuban pork pizza, brisket pizza, taco pizza, wine braised brisket, pizza dough fermentation, pizza business, pizzeria owner, restaurant owner operator, restaurant systems, restaurant bottleneck, online ordering restaurant, restaurant growth, pizza business growth, Bay Area pizzeria, San Jose food scene, pizza entrepreneur, pizza podcast, What’s Good Dough podcast, Eidref podcast, pizza business strategy, independent pizzeria, restaurant marketing, customer experience, pizza industry, artisan pizza, unique pizza concepts

How do you build a successful pizzeria, empower your team, and still have a life outside the restaurant?In this episode, Eidref heads to White Rabbit Gastropub in Frederick, Maryland, home of the World Champion Detroit-style pizza and the team behind Rad Pies.The conversation goes way beyond pizza. From developing the famous Crust We Trust to building systems that allow the owner to step away from the day-to-day, this episode digs into restaurant growth, leadership, dough development, customer experience, and the reality of balancing business with family.The team also breaks down how they built their signature 100% hydration dough, experimented their way to better cheese and baking results, eliminated reservations to increase table utilization, and created a culture where employees are empowered to make mistakes and grow.Highlights:2:38 – Welcome to White Rabbit: World Champion Detroit Pizza3:48 – Why Cheese Pizza Is the Ultimate Test6:08 – The Evolution of the White Rabbit Smash Burger6:53 – The Mentor Who Changed Their Restaurant Strategy8:13 – Building Loyalty Through Happy Hour & Word of Mouth9:28 – Adding $1 Million in Sales Without Massive Volume10:08 – Why They Eliminated Reservations12:08 – Building a Bakery & Commissary Kitchen12:38 – The 100% Hydration Dough Behind Crust We Trust14:08 – Creating the Signature Pepperoni-Filled Crust15:38 – The Science Behind Their Cheese Experiments17:18 – Why 100% Hydration Dough Is So Difficult17:58 – Why They Refuse to Compromise on Their Process19:03 – 25-Year-Old Sourdough Starter & Long Fermentation21:18 – Building the Rad Pies Team21:48 – Empowering Managers to Run the Business23:18 – The Goal of an Owner-Absent Restaurant24:38 – Creating the Crispy Bottom on Detroit Pizza31:08 – The “Cheez-It” Theory Behind the Perfect Crust32:38 – Chasing Consistency Without Going Too Dark44:08 – How Small Markets Can Compete With Big Cities45:28 – What Is the “White Rabbit Attitude”?1:01:18 – Can Systems Give You More Freedom?1:01:58 – Is the Juice Worth the Squeeze?1:02:38 – Eidref’s Question: Is It Time to Open a Pizzeria?1:03:38 – Using a Restaurant as a Professional Proving Ground1:07:38 – Building a Business Without Losing Time With Family1:09:38 – The 60-Day Grind Behind Opening Rad Pies1:11:23 – Learning Every System by Doing It Yourself1:15:08 – Final Advice: Listen, Adapt & Don’t Be Afraid to Change1:16:38 – Why Pizza Brings People Together1:17:38 – The Power of Relationships in the Pizza IndustryFollow them:https://www.instagram.com/radpiesmd/?hl=enThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

In this episode of What's Good Dough, we head to Rad Pies in Maryland to see if their Detroit-style pizza lives up to the hype. Known for that signature crispy cheese crust and airy dough, we’re putting their pies to the ultimate test.Highlights:00:07 — White Rabbit / Rad Pies intro & the accidental pepperoni frico crust00:40 — The 100% hydration dough01:04 — 25-year-old starter & 19-hour ambient fermentation02:03 — Why pro pizza makers avoid 100% hydration02:20 — Building the Detroit: killing the gum line & cupping-pepperoni walls02:59 — How the pepperoni frico creates the "glass"03:13 — Tasting: Maryland crab pizza03:40 — Tasting: the smash burger (20,000 a year)03:57 — Tasting: chicken cutlet (pesto & vodka sauce)04:16 — Tasting: Cheese pizza (best showcase of the dough)04:41 — Tasting: broccoli-lemon-ricotta white pizza ("Martha Stewart's prison pizza")05:05 — Running the business: why great food needs great operations05:25 — Letting staff fail, buying out the partner & +$1M in sales06:33 — Happy hour philosophy: converting guests to full-price entréesFollow them:https://www.instagram.com/radpiesmd/?hl=enhttps://www.instagram.com/whiterabbitgastropubThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

What makes this the "Ferrari" of pizza ovens?In this episode, we go inside the Marra Forni factory to see how the "Ferrari" of brick ovens is built. Founder Francesco Marra share powerful story of moving to America with nothing, facing a major restaurant failure, and eventually building a global business that ships to 37 countries. We also dive into the tech that can double or triple a restaurant's revenue.Highlights:00:52 – Intro: The Ferrari of Pizza Ovens01:32 – Inside the Factory: Building Brick by Brick02:42 – From Failed Pizzeria to Pizza University04:02 – Static vs. Rotator: Which Oven Doubles Revenue?05:55 – The Art of the Bake: Maximizing Deck Space06:54 – History & Consistency: Learning from Pompeii08:34 – The Business of Marra Forni: 600 Ovens a Year09:15 – The Rise of High-Performance Electric Ovens10:14 – Francesco’s 5 P’s for Building a Great BusinessFollow them:https://marraforni.com/https://www.instagram.com/marraforni/?hl=enThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:pizza oven, brick oven, Marra Forni, pizzeria revenue, pizza business, commercial oven, wood fired oven, electric pizza oven, pizza equipment, restaurant tech, pizza university, artisanal pizza, pizza industry, restaurant profit, oven factory, pizza manufacturing, rotary oven, authentic pizza, dough consistency, pizza gear, high-volume pizzeria, professional pizza oven, pizza marketing, restaurant operations, bakery equipment

What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000?In this episode, Eidref visits Odie's Pizza in San Diego and sits down with founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California.From building a vegan Detroit-style pizza brand in Portland to launching a surf-inspired sourdough pizza shop that generated over $1 million in its first few months, Odie shares the systems, mindset, and lessons behind scaling a high-volume restaurant. This conversation covers dough production, team building, customer service, expansion plans, and the mental challenges that come with explosive growth.Highlights:00:52 – Crushing Projections: From $6K Days to $16K Days01:12 – Producing Up to 800 Pizzas Per Day01:42 – The Dough System Powering High Volume02:12 – Why Odell Returned to San Diego02:42 – Building a Surf, Skate & Punk Rock Pizza Brand03:12 – The Unexpected Explosion in Sales03:42 – Scaling Without Selling Out04:12 – Managing a 22-Person Team During Peak Service04:32 – Redefining What's Possible in a Small Space04:52 – What Good Dough Means to Odell05:22 – High Hydration, Long Fermentation & Sourdough05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens06:32 – The Hardest Part of Running a High-Volume Restaurant07:12 – Training Pizza Makers Under Pressure07:42 – Handling Customer Complaints the Right Way08:22 – Why Great Customer Service Builds Loyalty08:52 – Growing From Pop-Up to Food Truck to Brick & Mortar09:32 – Why Starting Small Matters09:52 – The Pizza That Defines Odie's10:22 – Expanding to a Second Location10:52 – Raising Capital and Scaling the Brand11:32 – Surpassing First-Year Revenue Goals12:12 – The Reality of Overnight Success12:42 – Managing Stress as an Entrepreneur13:22 – Therapy, Mindset, and Staying Present14:02 – What If Everything Goes Right?14:32 – Gratitude, Success, and Building Something You LoveFollow them:https://www.instagram.com/propizzamaker/https://www.facebook.com/papaspizzacaborojo/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:odies pizza, odie's pizza san diego, san diego pizza, sourdough pizza, sourdough pizza shop, pizza business growth, high volume pizzeria, pizza restaurant systems, pizza dough production, pizza master ovens, pizza entrepreneur, pizza shop success story, restaurant scaling, restaurant operations, pizza business podcast, what’s good dough podcast, eidref podcast, surf skate pizza culture, california pizza, pizza startup story, million dollar pizzeria, restaurant leadership, pizza team building, pizza customer service, expanding a pizzeria, restaurant growth strategy, pizza industry insights, opening a second restaurant, successful pizza business, san diego food scene, artisan pizza business, pizza operator mindset

What are the best upgrades you can make to run smoother, faster, and more profitable pizza catering events?In this episode, Eidref breaks down the seven biggest upgrades he's making to his pizza catering setup for 2026.After five years of catering as a side hustle, a sudden influx of new bookings pushed him to rethink every part of his operation. From cooler systems and organization hacks to rotating pizza stones and workflow improvements, this episode is all about working smarter, delivering a better customer experience, and building a catering business that scales.Whether you're a pizza caterer, food entrepreneur, or mobile pizza operator, you'll find practical ideas you can implement immediately.Highlights:00:52 – Why 2026 Is a Big Year for Pizza Catering01:32 – The Question That Improves Every Event01:52 – Upgrade #1: Bigger Coolers, Fewer Trips02:52 – Keeping Food Safe During Delays03:42 – Titan Ice Packs vs Traditional Ice04:12 – Upgrade #2: Every Bin Has a Job05:22 – Why Clear Bins Aren't the Real Solution05:52 – Building a System Instead of Buying More Gear06:52 – Creating Bin Checklists and Team Reference Cards08:07 – Solving the "Where Is Everything?" Problem08:52 – Upgrade #3: Contractor Bags for Faster Cleanup09:52 – Protecting Equipment and Saving Your Back10:52 – Using Business Credit Cards to Fund Upgrades11:22 – Upgrade #4: Rotating Pizza Stones12:32 – How Rotating Stones Improve Consistency14:02 – Better Heat Distribution and Faster Production15:12 – Why Better Execution Creates More Referrals16:12 – Reinvesting Catering Profits Into the Business16:22 – Upgrade #5: Using an Ooni Volt as a Pizza Warmer17:52 – Serving More Guests Without Sacrificing Quality18:52 – Battery Power Solutions for Mobile Catering19:42 – Upgrade #6: Bed Risers for Higher Workstations20:32 – Saving Your Back During Long Events20:57 – Upgrade #7: Sliding Pizza Peels21:42 – The Cheapest Upgrade That Saves the Most Time22:02 – Lessons Learned and Final Thoughts7 PRO UPGRADES FOR PIZZA CATERING — GEAR LIST• Igloo Max Cold 150 qt (topping cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Igloo Max Cold 150 qt (dough cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Titan High Performance Ice Packs (8-pack) → https://www.costco.com/p/-/titan-high-performance-ice-packs-8-pack/4000241024• HDX 40-gallon storage tote → https://www.homedepot.com/p/HDX-40-Gal-Tough-Storage-Tote-in-Black-with-Yellow-Lid-999-40G-HDX/328027044• Hefty 55 Gal No Scent Contractor Bags (16 pk) → https://www.walmart.com/ip/Hefty-Heavy-Duty-Contractor-Extra-Large-Trash-Bags-55-gallon-16-Count/40547485• 💳 Chase Ink Business Cash → http://chase.com/• Ooni Rotating Stone → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Ooni Volt 1 → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• OUPES Exodus 2400 Portable Power Station → https://oupes.com/products/oupes-exodus-2400-portable-power-station-2400w-2232wh• Bacio Cheese — operator sample request → https://bit.ly/3FmQ3up• Temu sliding pizza peel → https://www.temu.com/sliding-pizza-peel--pizza-spatula-paddle-transfers-pizza-perfectly-to-oven-or-stone-pala-pizza-scorrevole-g-601101783448977.html• Utopia Bedding Bed Risers (3"/5" adjustable) → https://www.amazon.com/Utopia-Bedding-Premium-Adjustable-Furniture/dp/B073WFCV1L• Lifetime 6-foot folding table (Costco) → https://www.costco.com/p/-/lifetime-commercial-6-fold-in-half-table-2-pack/4000390113•Corto → ]https://bit.ly/457DNIITopic:pizza catering, pizza catering business, mobile pizza catering, pizza catering equipment, pizza catering setup, pizza catering upgrades, pizza business tips, pizza catering workflow, mobile pizzeria setup, pizza operator tips, pizza catering systems, rotating pizza stone, ooni rotating stone, ooni volt pizza warmer, pizza catering cooler setup, pizza catering organization, pizza catering bins,

What does it really take to build a million-dollar pizza shop with no investors, no dining room, and only 900 square feet?In this episode, Eidref sits down with Fred Santos of Square Pizza Co., a pizzeria quietly doing massive numbers out of a tiny shop in Pacific Beach.Fred and his partner Bruno bootstrapped everything themselves, worked brutal hours for years, and built a cult following around square pizzas most people had never even heard of. This conversation dives into sacrifice, systems, dough philosophy, and the long grind behind building a real pizza business from scratch.Highlights:01:11 – A 900ft² Pizza Shop Doing $1 Million a Year01:32 – Living Inside the Shop to Make It Work01:50 – Massive Volume Without a Dining Room02:00 – Why Staying Open Until 2AM Matters02:12 – Winning First Place at Pizza Expo02:22 – Going Viral Across San Diego02:35 – Selling Hundreds of Pizzas After the Win02:51 – Fred’s East Coast Pizza Roots03:42 – Learning From Busy Sicilian Family Shops04:07 – Bringing Square Pizza to San Diego04:12 – Working 105+ Hours Every Week04:48 – Bootstrapping the Entire Business05:35 – Why Most Restaurants Fail Early05:50 – Building a Business Like Planting a Tree05:54 – The Dough System Behind Their Pizza06:20 – Beach Pizza: A Style Most People Don’t Know06:29 – The Unusual Techniques Behind Beach Pizza06:43 – Why They Use Paper Plates for Dough07:42 – Running One of the Tightest Small-Shop Operations08:14 – Expanding After Nearly a Decade of Grinding08:32 – What Fred Is Truly Grateful ForFollow them:https://squarepizzaco.com/http://www.facebook.com/squarepizzacohttps://www.instagram.com/squarepizzacohttps://www.tiktok.com/@squarepizzacoThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:square pizza co, fred santos pizza, san diego pizza shop, pacific beach pizza, million dollar pizzeria, bootstrapped pizza business, pizza expo winner, detroit style pizza san diego, beach pizza, square pizza business, how to open a pizzeria, pizza shop success story, independent pizzeria, restaurant hustle story, pizza dough system, high hydration pizza dough, pizza business podcast, what’s good dough podcast, eidref podcast, restaurant entrepreneur story, small shop big revenue, pizza industry insights, pizza operator story, pizza business growth, chef driven pizza, successful pizza shop systems

How can a three-time world pizza champion still struggle to fill his own shop?In this episode, Eidref sits down with Ryan Ososky, a three-time world pizza champion and Pizza Maker of the Year, to unpack one of the most interesting contradictions in pizza.Ryan has the trophies, the technique, and one of the most dialed-in Detroit-style pies in West Hollywood—but the crowds haven’t always matched the accolades. From building award-winning pizza to navigating the brutal economics of running a restaurant in Los Angeles, this conversation gets into what success in the pizza business really looks like.Highlights:00:52 – Winning Awards vs Winning in Business01:02 – Meet Ryan: 3-Time World Champion01:22 – Why Trophies Don’t Guarantee Customers01:52 – Building a Detroit-Style Pizza02:22 – The Reality: Not Busy Enough02:52 – What It Feels Like to Win but Struggle03:22 – What Actually Defines a “Real Win”03:52 – Competition vs Real-World Success04:22 – Why LA Is a Tough Market04:52 – High Costs, Labor, and Small Business Pressure05:22 – Why Restaurants Struggle to Survive05:52 – Still Showing Up and Staying in the Fight06:22 – What Makes Detroit-Style Pizza Different06:52 – Tasting the Product: Does It Deliver?07:22 – Dough Process & Fermentation Breakdown07:52 – Chef-Driven Pizza Concept Explained08:22 – Why Great Pizza Still Might Not Be Enough08:52 – The Big Question: What’s Missing?09:22 – Staying in the Game Despite the OddsFollow them:https://www.instagram.com/dtown_pizzeria/?hl=enhttps://www.dtownpizzeria.com/https://www.facebook.com/dtownpizzeria/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:pizza business vs pizza awards, world pizza champion reality, why great pizza doesn’t guarantee success, restaurant struggles los angeles, detroit style pizza business, pizzeria marketing problems, why restaurants fail even with awards, chef driven pizza concept, small business restaurant challenges, pizza shop not busy problem, pizza competition vs real world success, building a successful pizzeria, restaurant profitability issues, pizza industry truth, running a pizzeria in la, high cost restaurant operations, independent pizza shop struggles, what makes a pizzeria successful, pizza customer demand vs quality, food business reality check