A Pizza Consultant’s Key Piece Of Advice When Starting or Scaling w/ Alastair Hannmann of Al The Pizza Buddha

I have the opportunity to interview Alistair Hannmann for the third time on this podcast. In this episode, he will share insights of simplifying processes- whether you’re starting, sustaining, or scaling. We also cover the importance of managing fo...

Show Notes

Highlights:

Al shares the importance of maximizing vendor relationships- when you are just starting out, start with a broadliner who will take care of you.
He discusses the techniques for accurately portioning ingredients and scaling recipes for consistent quality and cost control. If you waste an ounce of cheese per pizza, multiply it by however many pizzas you make in a day, a week, a month, and a year- that’s a lot of cheese.
As a consultant, Al also shares and emphasizes doing more with fewer resources and simplifying processes for efficiency- this is especially key when just starting out.
Al and I discuss why maintaining an organized workspace will streamline operations and enhance productivity.

Follow Alastair Hannman
https://www.instagram.com/althepizzabuddha/

https://mailchi.mp/f830404a0a59/podbean

Thank you to our show sponsors:

Ooni Pizza Ovens Affiliate⁠

https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

⁠Corto Olive Affiliate⁠

https://corto-olive.com/?sscid=51k7_g9fhj&

Bacio Cheese

https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

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