O TYM ODCINKU
Giuseppe Sacchetti didn't just open another pizza shop.
He spent years obsessing over dough, trained with Gabriele Bonci in Rome, opened during the pandemic, and built a business that now serves fresh pizza, wholesale dough, focaccia, and gourmet frozen pizzas across Montreal.
We talk about:
- Why dough is the most important part of pizza
- What he learned from Bonci
- The science behind frozen pizza
- Why he slices pepperoni to order
- Montreal's unique pizza culture
- His plans to build a pizza brand across Canada
Język angielski
Stany Zjednoczone
TRANSKRYPCJA 🔗
Are you the producer of this podcast?
Add a podcast transcript
Need Audio-to-Text?
Transcribe with Listen411 in Just 60 Seconds
WYSZUKAJ MINIONE ODCINKI
Wyszukaj minione odcinki How You Slice It.
INNE ODCINKI W TYM PODCASCIE
Mark, owner of Leo's Pizza in Williamsport, PA, shares the story of closing his first shop, learning some tough business lessons, and reopening with a completely different mindset.
Today he's focused on running a simple operation, making great pizza, spending time with his family, and building the …
After 25 years in business, Bill was burned out.
He was seriously thinking about selling his pizza shop before a visit with another owner completely changed his perspective.
In this episode, we talk about:
Why he almost walked away
The marketing changes that helped his business grow again
How…
This week I'm joined by Santo, a second-generation pizza shop owner who walked away from the family business, spent five years in the corporate world, and then decided to come back and open his own pizzeria. We talk about what pulled him back into pizza, the realities of finding a location, negotia…
What happens when a serious car accident forces you to start over from scratch?
In this episode, Bruce talks with Chuck Rozay, owner of Uncle Chuck's Pizza in LaSalle, Illinois. After helping build a successful pizza business and recovering from a life-threatening accident, Chuck took a chance on h…
In this episode, John from Johnny’s Pizza shares how he transformed an existing pizza shop in the Philadelphia suburbs into a modern, highly respected pizza brand. We talk about learning from New York pizza shops, experimenting with ovens, managing growth, opening a second location, hiring staff, s…
Zastrzeżenie: Podcast i grafika osadzone na tej stronie pochodzą z Slice, który jest własnością jego właściciela i nie jest powiązany ani wspierany przez Listen Notes, Inc.
EDYTUJ
Dziękujemy za pomoc w aktualizowaniu podcastowej bazy danych.
