<p>In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs <em>Pizzeria da Laura</em>. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic.</p> <p><strong>Highlights:</strong></p> <ul> <li><p>Laura’s journey from high school part-time job to owning <em>Pizzeria da Laura</em></p> </li> <li><p>How COVID gave her the clarity to realize restaurant ownership was her calling</p> </li> <li><p>The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits</p> </li> <li><p>Balancing demand and minimizing waste—lessons Laura is still learning</p> </li> <li><p>Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach</p> </li> <li><p>The creation of <em>a new approach to grandma style </em>and Laura’s personal twist on pizza</p> </li> <li><p>A peek inside the kitchen: the tools and techniques that keep her business running smoothly</p> </li> <li><p>How Laura offers a wide variety of options without overcomplicating the menu or operations</p> </li> <li><p>The challenge of pleasing everyone while staying mindful of costs and efficiency</p> </li> <li><p>Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works!</p> </li> </ul> <p>Check out Pizzeria da Laura here:</p> <p>https://www.pizzeriadalaura.com/</p> <p><a href="https://www.instagram.com/pizzeriadalaura/" rel="ugc noopener noreferrer" target="_blank">https://www.instagram.com/pizzeriadalaura/</a></p> <p><a href="https://www.facebook.com/profile.php?id=100090451531867" rel="ugc noopener noreferrer" target="_blank">https://www.facebook.com/profile.php?id=100090451531867</a></p> <p>Follow Laura Meyer here:<a href="https://www.instagram.com/eccomicupi/" rel="ugc noopener noreferrer" target="_blank">https://www.instagram.com/eccomicupi/</a> </p> <p>Thank you to our show sponsors:</p> <p>Corto Olive Oil:</p> <p><a href="https://shareasale.com/r.cfm?b=1808352&amp;u=2800064&amp;m=112748&amp;urllink=&amp;afftrack=" rel="ugc noopener noreferrer" target="_blank">https://shareasale.com/r.cfm?b=1808352&amp;u=2800064&amp;m=112748&amp;urllink=&amp;afftrack=</a></p> <p>Ooni Pizza:</p> <p><a href="http://ooni.com/?sscid=51k7_g9gpn&amp;utm_medium=shareasale&amp;utm_source=2800064&amp;utm_campaign=1232202" rel="ugc noopener noreferrer" target="_blank">http://ooni.com/?sscid=51k7_g9gpn&amp;utm_medium=shareasale&amp;utm_source=2800064&amp;utm_campaign=1232202</a></p> <p>Bacio Cheese:</p> <p><a href="https://www.baciocheese.com/?utm_source=Influencer&amp;utm_medium=Podcast_Social_Web&amp;utm_campaign=Whats_Good_Dough&amp;utm_content=Bacio" rel="ugc noopener noreferrer" target="_blank">https://www.baciocheese.com/?utm_source=Influencer&amp;utm_medium=Podcast_Social_Web&amp;utm_campaign=Whats_Good_Dough&amp;utm_content=Bacio</a></p> <p><a href="https://www.instagram.com/whatsgooddough/" rel="ugc noopener noreferrer" target="_blank">DM @whatsgooddough</a></p> <p><a href="https://www.instagram.com/whatsgooddough/" rel="ugc noopener noreferrer" target="_blank">https://www.instagram.com/whatsgooddough/</a></p> <p>email me: <a href="mailto:eidref@whatsgooddough.com" rel="ugc noopener noreferrer" target="_blank">eidref@whatsgooddough.com</a>Camera and Audio Provided by Tristan Marr and Alexia Refil</p> <p>Topics:</p> <p>Pizza de Laura</p> <p>Laura Mayre pizza</p> <p>Pizza restaurant growth</p> <p>Restaurant ownership journey</p> <p>Pizza industry experience</p> <p>Expanding a pizzeria</p> <p>Balancing pizza menu variety</p> <p>Full bar in a pizzeria</p> <p>Minimizing waste in restaurants</p> <p>Pizzeria kitchen tips</p> <p>Restaurant expansion plans</p> <p>Small business growth in food industry</p> <p>High school to restaurant owner</p> <p>Creating a unique pizza menu</p> <p>Simplifying restaurant operations</p> <p>Pizzeria business challenges</p> <p><br /></p>

What's Good Dough? Pizza

What's Good Dough

A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura

DEC 22, 202443 MIN
What's Good Dough? Pizza

A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura

DEC 22, 202443 MIN

Description

<p>In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs <em>Pizzeria da Laura</em>. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic.</p> <p><strong>Highlights:</strong></p> <ul> <li><p>Laura’s journey from high school part-time job to owning <em>Pizzeria da Laura</em></p> </li> <li><p>How COVID gave her the clarity to realize restaurant ownership was her calling</p> </li> <li><p>The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits</p> </li> <li><p>Balancing demand and minimizing waste—lessons Laura is still learning</p> </li> <li><p>Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach</p> </li> <li><p>The creation of <em>a new approach to grandma style </em>and Laura’s personal twist on pizza</p> </li> <li><p>A peek inside the kitchen: the tools and techniques that keep her business running smoothly</p> </li> <li><p>How Laura offers a wide variety of options without overcomplicating the menu or operations</p> </li> <li><p>The challenge of pleasing everyone while staying mindful of costs and efficiency</p> </li> <li><p>Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works!</p> </li> </ul> <p>Check out Pizzeria da Laura here:</p> <p>https://www.pizzeriadalaura.com/</p> <p><a href="https://www.instagram.com/pizzeriadalaura/" rel="ugc noopener noreferrer" target="_blank">https://www.instagram.com/pizzeriadalaura/</a></p> <p><a href="https://www.facebook.com/profile.php?id=100090451531867" rel="ugc noopener noreferrer" target="_blank">https://www.facebook.com/profile.php?id=100090451531867</a></p> <p>Follow Laura Meyer here:<a href="https://www.instagram.com/eccomicupi/" rel="ugc noopener noreferrer" target="_blank">https://www.instagram.com/eccomicupi/</a> </p> <p>Thank you to our show sponsors:</p> <p>Corto Olive Oil:</p> <p><a href="https://shareasale.com/r.cfm?b=1808352&amp;u=2800064&amp;m=112748&amp;urllink=&amp;afftrack=" rel="ugc noopener noreferrer" target="_blank">https://shareasale.com/r.cfm?b=1808352&amp;u=2800064&amp;m=112748&amp;urllink=&amp;afftrack=</a></p> <p>Ooni Pizza:</p> <p><a href="http://ooni.com/?sscid=51k7_g9gpn&amp;utm_medium=shareasale&amp;utm_source=2800064&amp;utm_campaign=1232202" rel="ugc noopener noreferrer" target="_blank">http://ooni.com/?sscid=51k7_g9gpn&amp;utm_medium=shareasale&amp;utm_source=2800064&amp;utm_campaign=1232202</a></p> <p>Bacio Cheese:</p> <p><a href="https://www.baciocheese.com/?utm_source=Influencer&amp;utm_medium=Podcast_Social_Web&amp;utm_campaign=Whats_Good_Dough&amp;utm_content=Bacio" rel="ugc noopener noreferrer" target="_blank">https://www.baciocheese.com/?utm_source=Influencer&amp;utm_medium=Podcast_Social_Web&amp;utm_campaign=Whats_Good_Dough&amp;utm_content=Bacio</a></p> <p><a href="https://www.instagram.com/whatsgooddough/" rel="ugc noopener noreferrer" target="_blank">DM @whatsgooddough</a></p> <p><a href="https://www.instagram.com/whatsgooddough/" rel="ugc noopener noreferrer" target="_blank">https://www.instagram.com/whatsgooddough/</a></p> <p>email me: <a href="mailto:[email protected]" rel="ugc noopener noreferrer" target="_blank">[email protected]</a>Camera and Audio Provided by Tristan Marr and Alexia Refil</p> <p>Topics:</p> <p>Pizza de Laura</p> <p>Laura Mayre pizza</p> <p>Pizza restaurant growth</p> <p>Restaurant ownership journey</p> <p>Pizza industry experience</p> <p>Expanding a pizzeria</p> <p>Balancing pizza menu variety</p> <p>Full bar in a pizzeria</p> <p>Minimizing waste in restaurants</p> <p>Pizzeria kitchen tips</p> <p>Restaurant expansion plans</p> <p>Small business growth in food industry</p> <p>High school to restaurant owner</p> <p>Creating a unique pizza menu</p> <p>Simplifying restaurant operations</p> <p>Pizzeria business challenges</p> <p><br /></p>