In This Episode
- Chris Wallace, owner of Ozzy’s Apizza, went from making 80 pizzas a night at an underground bar to pushing close to 400 pies a night after moving to a large outdoor kitchen and getting an insanely positive review from Dave Portnoy.
- Chris had to rapidly scale up his business, quadrupling his staff and buying another pizza oven, to handle the massive increase in demand after Portnoy’s review went viral. He discusses the challenges of this explosive growth.
- Chris shares his story of getting sober and how focusing his energy on his passion for pizza has transformed his life and business. He emphasizes the importance of being genuine and not worrying about what others think.
- Alex and Chris discuss Dave Portnoy as a polarizing but highly influential figure in the pizza world. Chris says there’s no cheat code to get Portnoy to review your pizza – the key is to focus on making great product.
- Chris reveals he recently signed a lease to open a second Ozzy’s Apizza location in his hometown in Connecticut, a huge step in his rapid growth and success story.
Links
https://www.instagram.com/ozzysapizza/?hl=en
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/
