All Episodes

January 22, 2025 58 mins

Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations?  Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production. 

In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza to multiple locations, including restaurants, a stadium, and catering services.

Highlights:

Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations.

Key Benefits: Consistency in taste, reduced equipment costs, and better space utilization at individual restaurant locations.

Scaling with a Commissary: When planning to grow beyond three locations, a commissary model becomes critical. Juan shares how Triple Beam Pizza uses a 3,000-square-foot commissary to support multiple restaurants and a stadium operation.

Production Capacity Limits: How the sales volume at each location determines how many outlets one commissary can handle.

Challenges and Considerations: From managing cold storage capacity to balancing different types of business (restaurants vs. stadiums), Juan outlines the complexities of scaling with a commissary.

The Science of Pasteurization: Juan dives into food safety, shelf-life extension, and maintaining fresh-tasting sauces through precise pasteurization and cooling techniques.

Future Growth Strategy: How Triple Beam might adapt its commissary operations as demand shifts between brick-and-mortar locations and stadium ventures.

Check out Triple Beam Pizza here:

https://www.triplebeampizza.com/ 

https://www.instagram.com/triplebeampizza/ 

Thank you to our show sponsors:

Corto Olive Oil:

https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

Ooni Pizza:

https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com

Bacio Cheese:

https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

Topics:

Commissary model

Commissary kitchen

Multi-unit pizza empire

Commissary-driven restaurants

Restaurant operations efficiency

Streamlining restaurant processes

Consistency in restaurant operations

Commissary kitchen setup

Centralized food production

Batch cooking for restaurants

Multi-location pizza business

Commercial food storage capacity

Walk-in refrigeration space

Scaling pizza restaurants

Mark as Played

Advertise With Us

Popular Podcasts

United States of Kennedy
Stuff You Should Know

Stuff You Should Know

If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.

Dateline NBC

Dateline NBC

Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com

Music, radio and podcasts, all free. Listen online or download the iHeart App.

Connect

© 2025 iHeartMedia, Inc.