In This Episode
- The three guests – Chris Wallace from Ozzy’s, Sean from Secret Pizza LA, and Tommy Brockert from Lasorted’s – all started their pizza businesses from pop-ups or home kitchens in 2020. Just three years later, they have grown into successful brick-and-mortar operations making some of the best pizza in Los Angeles.
- The guests discuss how their pizza journeys organically evolved, with things falling into place as they focused on their craft and worked hard, rather than forcing expansion. They stayed true to their visions while being open to opportunities that arose.
- Moving from pop-ups to a permanent location brings challenges like the pressure of ongoing overhead costs, managing staff, and worrying if customers will consistently show up. However, it also allows connecting with the community and bringing your full hospitality vision to life.
- Having an authentic story that you share with customers about your background and journey is very important for independent pizzerias. People connect with relatable stories of hard work and chasing dreams. The guests emphasize being true to yourself.
- Key advice for those looking to grow from pop-ups to a permanent shop includes: really reflect on if you want to take on the commitment and hard work required, be willing to compromise and adapt your vision as needed, never stop learning and asking questions, and make sure you’re staying true to what you really want to build.
