Taking Over A Pizzeria-The Good, The Bad, and The Ugly with John Rowe of Speederia Pizzeria

In today's episode, we have John from Speederia Pizzeria- an owner/operator who bought his pizzeria 7 years ago.
We discover that John purchased this business from someone who treated it as a side business. We uncover what John did after taking over ...

Show Notes

In today's episode, we have John from Speederia Pizzeria- an owner/operator who bought his pizzeria 7 years ago.

We discover that John purchased this business from someone who treated it as a side business. We uncover what John did after taking over including the improvements he made, and overcoming the challenges hat he has faced in running a brick-and-mortar pizzeria in the Bay Area.
John talks about how he coaches his staff to make pizza and it is summed up like this- focus on one thing, and make the best pizza you can make at that moment.
Running a pizzeria has been no walk in the park- with COVID and increased labor costs, John breaks down the struggles of the business and what he hopes to see happen in the future.
My favorite part of the conversation was this: It's not just about delivering great pizza- it's also about crafting an unforgettable experience for every customer. John shows how his success is due to his ability to give amazing customer service.

Thank you to our show sponsors:

Ooni Pizza Ovens Affiliate⁠

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⁠Corto Olive Affiliate⁠

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Bacio Cheese

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