– Arriving at the Petaluma commissary kitchen03:12 – Why pop-ups still need a legal kitchen space04:25 – Storage rules and health regulations for food businesses04:57 – Managing trips between the kitchen and the event location05:39 – Preparing ingredients for hundreds of pizzas in a shared fridge06:39 – Organizing dough trays and prep workflow09:41 – Why their commissary kitchen supports the local community10:43 – Supporting artists and designing the Gabacool brand11:19 – How they originally transported their entire pizza operation in small cars12:00 – Designing a van setup for maximum efficiency16:00 – Packing equipment and organizing mobile pizza operations20:00 – Why brewery pop-ups work as a business model23:57 – Building real relationships with brewery partners25:10 – Selling out early and the challenges of high demand30:00 – The realities of running a pizza pop-up every weekend37:24 – The physical demands of catering and pop-up events38:53 – Creating a clean and memorable pop-up brand experience46:05 – Lighting, propane, and the technical side of running a mobile kitchen50:00 – Dialing in oven temperatures for outdoor pizza service01:00:00 – The moment a pop-up setup starts feeling like a real restaurant01:05:49 – Creating weekly specials using local farm ingredients01:06:20 – Non-food tasks required to run a food business01:06:30 – Branding, merch design, and social media strategy01:08:55 – Running a business without a traditional office01:10:48 – Designing marketing materials from a phone or tablet01:11:04 – Michelle’s background in events, design, and hospitality01:15:30 – Learning to run multiple pizza ovens during service01:16:40 – The trial-and-error process of improving systems and workflow01:16:47 – Winning a scholarship to Pizza University01:19:00 – Overcoming imposter syndrome in the pizza industry01:31:25 – Dough ball size, fermentation, and pizza technique01:34:00 – Jeremy’s culinary school experience and career path01:35:42 – Breaking down how their pizza bakes in the oven01:50:24 – Reflecting on making over 20,000 pizzas and building a communityFollow them:https://www.gabacoolprovisions.com/https://www.facebook.com/profile.php?id=61557383763722https://www.instagram.com/gabacool_provisions?igshid=NzZlODBkYWE4Ng%3D%3D&utm_source=qrThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:pizza pop up, pizza pop up business, pizza pop up restaurant, starting a pizza business, pizza business blueprint, how to start a pizzeria, pizzeria startup costs, restaurant startup without rent, pizza entrepreneurship, pizza business model, commissary kitchen pizza, pop up restaurant business, brewery pop up food, pizza brand building, pizzeria marketing, pizza business tips, pizza entrepreneur story, award winning pizza