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Ever wondered about the secret sauce behind transforming a humble food truck into a sizzling brick-and-mortar pizzeria success story? Buckle up as I sit down with Nick Ward of Brick's Woodfire Pizza Company, who not only spills the beans on his journey but also serves up piping hot slices of entrepreneurial wisdom that you won't want to miss. Join us as Nick recounts the installation escapades of pizza ovens on wheels and the game-changing switch to Gozney domes for cranking up the pie production. It's a tale peppered with the zest of passion, the heat of challenges, and a generous topping of triumph.

In the bustling world of the pizza biz, it's not just about tossing dough and slathering sauce—it's a dance of dough management, recipe refinement, and, yes, the art of recovery when demand beats supply. We chew over this crusty topic, recounting the time we ran out of pizzas at an event, and how this taught us the importance of preparation. Nick, a retired Air Force mechanic turned pizza maestro, shares his unique neo-Neapolitan style and the delightful blasphemy of adding prosciutto to pineapple pizza.

Let's talk about the heartbeat of Brick's—the customer service. Nick's philosophy is clear: his establishment is a customer service company first; they just happen to make killer pizzas. We venture into the world of delivery service decisions, the significance of a personal touch in customer engagement, and the belief that the universe dishes out what you knead when you need it. But wait, there's more! We dish on future plans, contemplate a gelato and olive oil pivot, and offer a slice of advice for those brave souls ready to leap into the food truck foray. Whether you're a pizza aficionado or a budding foodpreneur, this episode is the perfect pairing for your entrepreneurial appetite.

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IG: @brickswfpizzaco
Facebook: Brick's Woodfired Pizza Co.

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