Sean lets us in on how he was able to stay ahead of the labor shortage with higher wages at his two-unit Atlanta pizzeria, St. Angelo’s Pizza. We also talk about how his locations effectively crush high-volume peaks. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.
A lot has changed this past year, but one thing hasn’t: consumers still love their pizza. As you pivot to meet the new challenges of foodservice, Ardent Mills can work with you to tap into that love and help make your crust the best it can be. After all, we’re more than a leading source of trusted flour brands, mixes and custom solutions. We’re a resource for pizza operators like you. We’re ready to support you with high-performing pizza flours, blend and mixes, unparalleled technical expertise, R&D innovation, and long-term contract pricing. And today, as always, we’re here to help you grow and thrive. We invite you to check out The Pizza Hub to learn more and request a sample.