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On this episode we talk to Justin De Leon of Apollonia’s Pizzeria in Los Angeles.

Chapters

00:00:00 - LA Pizza Evolution: From Underdog to Excellence

00:05:02 - The Early Years: 80-Hour Weeks and Learning Curves

00:08:44 - Photography and Pizza: A Visual Approach to Quality

00:11:24 - The Square Pizza Revolution

00:24:43 - Quality Over Expansion: The Small Shop Philosophy

00:30:36 - Cash, Credit, and Customer Service Innovation

00:44:14 - Learning the Craft: Classes, Community, and Growth

00:52:32 - Surviving and Thriving in Modern LA

00:58:06 - Over/Under: Industry Insights and Opinions

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

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Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode of PIE 2 PIE we are joined by Alan Rudoy and Travis Matoesian of El Gato Nego Pizza and Bahr Cafe in DTLA.

Chapters:

00:00:00 Origins & Meeting 00:02:22 Early Experiences & Travel 00:04:02 El Gato Negro Pizza Journey 00:05:31 Bahr Cafe Plans 00:08:55 Kitchen & Operations Setup 00:27:49 Menu Deep Dive 00:43:32 Business Strategy 00:54:02 Partnership Dynamic 00:55:36 Rapid Fire Over/Under Segment

This Episode’s Sponsors→

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode Anthony Falco, the international pizza consultant joins us.

Key Ingredients

• The rise and influence of Roberta's in Brooklyn
• History and Evolution of pizza styles globally
• What it means to be an international pizza consultant
• The importance of good ingredients and proper technique
• Family life and work balance
• Real talk about Pizza Expo and the business side of the pizza industry

Chapters:

00:00:00 - Pop-up Memories and Book Release

00:03:06 - The Roberta's Legacy

00:05:31 - Why Roberta's Changed Pizza Culture

00:08:18 - Why No Personal Pizzeria Yet?

00:15:17 - Pizza Styles and History Discussion

00:23:23 - Electric vs. Wood-Fired Ovens Debate

00:30:41 - The Art of Consistency

00:35:44 - Path to International Consulting

00:41:42 - Perfect Pizza Proportions

00:56:19 - Becoming a Pizza Consultant

01:01:07 - Family Life and Travel Balance

01:11:57 - Pizza Expo Stories

01:17:46 - Writing the Pizza Book

01:24:44 - The Restaurant Industry Reality

01:34:06 - Rapid Fire: Overrated/Underrated