In This Episode
- Mike and Liz’s Journey to Fiorelli Wood Fired Pizza
- Raised funds to open a restaurant but felt powerless due to investor opinions
- Decided to buy a wood-fired oven, panel it with pool tiles, and cook in a garden in Venice
- Wanted to get back to cooking food they enjoy for people they like
- Challenges and Benefits of Mobile Pizza Operations
- Different challenges compared to restaurants (permitting, storage, etc.)
- Allows them to do what they want authentically
- Plans to eventually open a brick-and-mortar location in addition to the mobile oven
- Creating an Inclusive and Respectful Kitchen Culture
- Importance of treating all staff, regardless of gender, with respect and patience
- Moving away from abusive and toxic behaviors that were common in the restaurant industry
- Having a female HR partner helps create a more positive work environment
- Crafting an Authentic Story and Brand
- The story of cooking pizza in a secret garden with an eye-catching blue oven happened organically
- In LA, having a rich, authentic origin story can be as important as the food quality
- Staying true to the food and experience they want to provide rather than trying to please everyone
- Gearing Up for Launch at the Cook’s Garden in Venice California
- Permanent residency at the community garden, growing produce for bartenders and restaurants
- Hosting friends and family event to celebrate, get the word out, and gauge logistics
- Official public launch slated for March 29th weekend, with plans to operate Thursday-Sunday initially
Links
https://www.instagram.com/fiorellipizza/
This Episode’s Sponsors
Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni
Some Free Resources
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtost…
🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
