In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. 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.

Highlights:

• Laura’s journey from high school part-time job to owning Pizzeria da Laura

• How COVID gave her the clarity to realize restaurant ownership was her calling

• The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits

• Balancing demand and minimizing waste—lessons Laura is still learning

• Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach

• The creation of a new approach to grandma style and Laura’s personal twist on pizza

• A peek inside the kitchen: the tools and techniques that keep her business running smoothly

• How Laura offers a wide variety of options without overcomplicating the menu or operations

• The challenge of pleasing everyone while staying mindful of costs and efficiency

• Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works!

Check out Pizzeria da Laura here:

https://www.pizzeriadalaura.com/

https://www.instagram.com/pizzeriadalaura/

https://www.facebook.com/profile.php?id=100090451531867

Follow Laura Meyer here:https://www.instagram.com/eccomicupi/

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.comCamera and Audio Provided by Tristan Marr and Alexia Refil

Topics:

Pizza de Laura

Laura Mayre pizza

Pizza restaurant growth

Restaurant ownership journey

Pizza industry experience

Expanding a pizzeria

Balancing pizza menu variety

Full bar in a pizzeria

Minimizing waste in restaurants

Pizzeria kitchen tips

Restaurant expansion plans

Small business growth in food industry

High school to restaurant owner

Creating a unique pizza menu

Simplifying restaurant operations

Pizzeria business challenges

SHOW NOTES

Have you ever wondered if a tiny trailer is right for your pizza business?

In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while making the most of every inch of space.

Highlights:

• Efficient Use of Space: A look inside the trailer and how Andrew makes the most of the tight space to run a smooth operation.

• What’s in the Fridge: A peek into the fridge and the ingredients that make Sacred Slice Pizza.

• Essential Tools for Success: What other tools and equipment help make the tiny trailer and team successful.

• The Oven Question: Did the Baker’s Pride oven force Andrew into making New York or Detroit-style pizza, or was it a decision driven by passion?

• Pizza Prep: Do they pre-make a few popular pizzas, or are they made fresh to order?

• Diced Cheese: Andrew explains why he prefers diced cheese over shredded.

• Parbake vs. Fresh Dough: Why parbaking dough works better in this small setup.

• Dough Prep: The amount of dough Andrew needs to prepare each day to keep up with demand.

Check out Sacred Slice Pizza here:

https://instagram.com/sacred_slicepizza/?hl=en

https://sacred-slice.square.site/home

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.comCamera and Audio Provided by Tristan Marr and Alexia Refil

Topics:

Pizza trailer business

Small pizza business setup

Maximizing space in a pizza trailer

Tiny trailer pizza operation

Efficient pizza prep in a small kitchen

New York-style pizza trailer

Detroit-style pizza oven

Baker’s Pride oven for pizza

Pizza dough preparation for small business

Diced toppings vs shredded pizza

Parbaked pizza dough

Small kitchen pizza operation tips

Pizza business with a tiny team

Starting a pizza business in a trailer

Running a pizza business in a small space

Ingredients for pizza trailer business

Pizza trailer organization tips

Running a successful pizza business

Efficient pizza business operation

Small-scale pizza operation

I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about.

Highlights:

• Why I hated my job: The frustrations and challenges that made me feel stuck.

• Why I was scared: The fears and doubts that kept me from making the move sooner.

• What finally pushed me to do it: The turning points and realizations that gave me the push I needed.

• Updates on my pizzeria: Tune in;]

• What to expect next on the podcast: Tune in ;]

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:

Quit my job story

Leaving my job

Starting a pizzeria

Selling pizza from home

Pizzeria business updates

Entrepreneur journey

Overcoming fears in business

How to start a pizza business

Legal documents for food business

Starting a home-based business

Turning passion into a business

Personal growth in entrepreneurship

Business decision making

Fear and excitement in entrepreneurship

Lessons from quitting a job

What it takes to start a pizzeria

Home-based pizzeria business

Pizzeria business tips

My experience quitting my job

Entrepreneurship and risk-taking