In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic.
Highlights:
Laura’s journey from high school part-time job to owning Pizzeria da Laura
How COVID gave her the clarity to realize restaurant ownership was her calling
The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits
Balancing demand and minimizing waste—lessons Laura is still learning
Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach
The creation of a new approach to grandma style and Laura’s personal twist on pizza
A peek inside the kitchen: the tools and techniques that keep her business running smoothly
How Laura offers a wide variety of options without overcomplicating the menu or operations
The challenge of pleasing everyone while staying mindful of costs and efficiency
Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works!
Check out Pizzeria da Laura here:
https://www.pizzeriadalaura.com/
https://www.instagram.com/pizzeriadalaura/
https://www.facebook.com/profile.php?id=100090451531867
Follow Laura Meyer here:https://www.instagram.com/eccomicupi/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
Pizza de Laura
Laura Mayre pizza
Pizza restaurant growth
Restaurant ownership journey
Pizza industry experience
Expanding a pizzeria
Balancing pizza menu variety
Full bar in a pizzeria
Minimizing waste in restaurants
Pizzeria kitchen tips
Restaurant expansion plans
Small business growth in food industry
High school to restaurant owner
Creating a unique pizza menu
Simplifying restaurant operations
Pizzeria b
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