In This Episode
- Juan Robles is the Executive Chef of Triple Beam Pizza, overseeing multiple locations and a commissary kitchen. He has significant autonomy in running the business.
- Triple Beam Pizza specializes in Roman-style pizza with high hydration dough (94-95%) and uses a commissary-driven model for consistency across locations.
- Robles emphasizes the importance of empathy and emotional intelligence in managing staff, creating a positive work environment that feels like a family.
- The restaurant faces challenges in educating customers about their unique pizza style and pricing, but has found success with their quality and approach.
- Robles aspires to open his own wood-fired pizzeria in the future while continuing to develop Triple Beam Pizza, drawing on his extensive experience in the industry.
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