Sponsored by PIZZA PACKET. Jon Bortles of Woody’s Wood Fired Pizza in Golden joined Executive Editor Denise Greer on this episode of Checking In With. Find out how Jon and his crew have adapted from a dine-in with a buffet model to delivery and carryout. We also talk about staying relevant as a seasoned pizzeria.
“Checking In With” is a video series, featuring what’s happening right now with leading pizzeria operators across the U.S. This series is hosted by the team at Pizza Today, the premier network for pizzeria professionals. Look for a new episode every Tuesday at 10 a.m. EST on all Pizza Today networks.
Watch the previous episodes:
Watch as Scott shares the real challenge he faces whether to change his concept model.
See how Derek is moving forward with the opening of his brick-and-mortar pizzeria during the COVID-19 pandemic. Watch as Derek shares his positivity and work/life balance.
Watch as Carmine lets us in on the challenges he has faced with third-party delivery amidst the crisis.
Mike shares the silver lining he has found amidst the COVID-19 pandemic.
Watch as Melissa lets us in on how her business has adapted to the COVID-19 crisis and how she plans to move forward with Wholly Stromboli.
Anthony shares why his pizzeria in hard-hit New York has been able to persevere and spread goodwill amidst the COVID-19 pandemic.
Checking in with Tony Gemignani, one of America’s most influential pizza restaurateurs Tony dives into the realities of his constantly-changing pizza restaurants and handling employee situations, including having a staffer test positive for COVID19.
Nick shares what he and his team have experienced during the COVID-19 pandemic. He offers critical advice for reopening dining in restaurants.
Pat shares how his business has adapted to the COVID-19 crisis. Watch as Pat lets us in on how he and his team have been able to weather the storm.