On This Episode
Overcoming Struggles in the Early Days of Opening a Pizzeria
Derek Lau shares the challenges of starting State Flour Pizza, reflecting on how difficult it was in the beginning. Despite the sacrifices, long hours, and financial struggles, he believes in the long-term potential of the business, even though he’s not “out of the woods” yet.
Balancing Business Ownership with Personal Life
Derek discusses the personal toll that owning a pizzeria takes on his life, especially in terms of family time. He’s working on creating more time off for himself, such as by opening on Mondays to help improve cash flow, while navigating the overwhelming responsibilities of running a business.
The Challenges of Maintaining Quality and Control
Derek talks about the difficulty of trusting others to deliver the same level of quality in his pizza as he does. He emphasizes how essential it is for the customer experience to be top-notch, and the stress of keeping costs down while maintaining high standards.
The Journey from Cooking to Pizza Ownership
Derek’s path to pizza entrepreneurship began in the culinary world, working through various roles in kitchens and gaining leadership experience. He credits his work ethic and the lessons learned from tough environments as key factors in his success.
Innovative Approach to Pizza and Business
Derek touches on his unique approach to pizza, particularly the square and Detroit-style pies, which aren’t as common on the West Coast. He also talks about the challenges of educating customers and making sure the product stands out with high-quality ingredients, even when it means higher prices.
