I asked permission from Peter to start a thread at Pizza Quest for the professional pizza maker. We are opening an artisan coal-fire pizza restaurant here in Louisville, Kentucky. We have been in the food business for the past 24 years but this is our first restaurant. I don't know if there are many of you out there looking to start your own restaurant or have established pizza places but I thought this might be a place we could tap into the pizza community to discuss the various challenges in providing an artisan product at restaurant volumes.
Login or Sign Up
- Log in with