Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality?
In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking equipment costs to frustrating contractor delays, Dane shares the real, behind-the-scenes struggles of opening a pizzeria—and the rewarding moment it was all worth it.
Highlights:
00:01:32:15 - 00:02:42:17 - The $60,000 Oven Dilemma:Dane originally planned to install a PizzaMaster oven but discovered upgrading his electrical system would cost $60,000.
00:04:27:09 - 00:05:14:23 - The Reality of Restaurant Build-Outs: Dane shares Unexpected challenges with permits, space limitations, and city regulations— the hidden costs of construction and why every small change adds up.
00:05:14:23 - 00:08:39:23 - Contractor Struggles & Delays:Dane hired a contractor based on a recommendation but later realized communication was a huge issue.
00:06:12:23 - 00:07:55:17 - The Walk-In Fridge Challenge:The previous owners had an unpermitted walk-in fridge that had to be removed.
00:08:39:23 - 00:09:43:14 - Advice for Aspiring Pizzeria Owners:Understand that time delays are inevitable—build extra time into your plan. Be flexible and prepared for unexpected costs.
Check out Slow Co here:
https://www.instagram.com/slowcopizza/
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
https://www.instagram.com/whatsgooddough/
email me:eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
pizzeria opening challenges
restaurant build-out costs
$60,000 oven dilemma
Slow Co Pizza
Dane from Slow Co Pizza
restaurant equipment costs
pizza oven installation
restaurant contractor struggles
restaurant construction delays
hidden costs of opening a restaurant
pizzeria owner advice
restaurant space limitations
unpermitted walk-in fridge
City regulations for restaurants
pizza restaurant startup challenges
starting a pizzeria business
aspiring pizzeria owner's tips
restaurant permitting issues
restaurant electrical upgrades
pizza restaurant equipment
What’s the secret to launching a successful pizzeria with minimal resources and a tiny space?
In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’s making a big impact.
Highlights:
Sweet Rent Deals and Minimal Overhead: How a favorable rent agreement helped them weather financial dips.
Keeping It Simple: Why they initially only offered pizza and sodas—and how simplicity gave them control.
Small Menu, Big Flavor: Adding Detroit-style pizza, knots, wings, and a signature Calabrian Caesar salad to the menu.
The Build-Out Journey: From bare studs to a fully equipped kitchen, including stories about plumbing, electrical, and tenant improvement pitfalls.
The Power Puzzle: Managing electrical loads with a Pizza Master oven in a small space, including tales of a temperamental technician and complex wiring setups.
Learning from Others: Insights gained from attending the Pizza Expo and meeting legends in the pizza world.
Perfect Pizza Baking Temperatures: The significance of temperature adjustments in the cooking process, including starting with a lower heat to achieve a crispier, longer-lasting crust.
Dough Perfection: The critical role of dough fermentation in achieving the ideal pizza texture, with a special focus on 4-5 day fermentation to achieve the perfect balance of crispiness and flavor.
Check out Pie Trap Pizza here:
https://www.instagram.com/pietrappizza/?hl=en
https://www.facebook.com/pietrappizza/
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.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.comCamera 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
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.
In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza to multiple locations, including restaurants, a stadium, and catering services.
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.
Key Benefits: Consistency in taste, reduced equipment costs, and better space utilization at individual restaurant locations.
Scaling with a Commissary: When planning to grow beyond three locations, a commissary model becomes critical. Juan shares how Triple Beam Pizza uses a 3,000-square-foot commissary to support multiple restaurants and a stadium operation.
Production Capacity Limits: How the sales volume at each location determines how many outlets one commissary can handle.
Challenges and Considerations: From managing cold storage capacity to balancing different types of business (restaurants vs. stadiums), Juan outlines the complexities of scaling with a commissary.
The Science of Pasteurization: Juan dives into food safety, shelf-life extension, and maintaining fresh-tasting sauces through precise pasteurization and cooling techniques.
Future Growth Strategy: How Triple Beam might adapt its commissary operations as demand shifts between brick-and-mortar locations and stadium ventures.
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.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.comCamera 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
In today’s episode, we’re talking to Daniel, the founder of Fired Pizza, a business born from his childhood love of pizza. Growing up in the '90s, pizza was always his go-to comfort food, but he never imagined it would turn into a career. After years in sales, Daniel felt the urge to make a big change. With the support of his wife Sarah, he decided to take a leap and use his savings to start his own pizza business.
Highlights:
From Sales to Pizza – Daniel’s leap from a stable career in sales to following his passion for pizza.
Pandemic Pivot – With no catering clients during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive.
Building Relationships – The importance of educating customers and making the pizza experience personal.
A Year of Renovation – How Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan.
The Fired Pizza Journey – From a mobile setup to a full-fledged pizzeria, Daniel reflects on how Fired Pizza grew into the success it is today.
Check out Fired Pizza here:
https://www.instagram.com/fired_pizza/
https://www.facebook.com/firedmobile
https://www.fired-pizza.com/
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.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
Fired Pizza business
How to start a pizza business
Wood-fired pizza
Pizza entrepreneur journey
From sales to pizza business
Pandemic pizza business pivot
Outdoor pizza dining
Fired Fridays pizza
Pizza business success story
Building a pizza business from scratch
Small business success in the food industry
Starting a pizza restaurant
Pizza business renovation
Entrepreneur pizza story
Supporting local pizza business
Pizza business marketing strategies
Fired Pizza podcast
Small business pivot during COVID-19
Homemade pizza tips and recipes
Starting a food business without loans