I worked at one of the oldest pizza shops in our small city, they don’t know much about dough science or why they do things the way they do them. It’s a quite popular spot, but I’m not sure what happens when their 60-70 yr old customers turn 80-90. They don’t seem to be replacing them with as many 20-30 yr olds as they will need to be a busy in 15 years.
They are on Facebook and started posting a bit more of Instagram, so there may be some hope.
Instagram was the only way you could get my pizza from my Alley. You had to order Monday for a Friday pick up. It went so well that I bought a food truck, so I’m not sure why more shops don’t try it more.
My struggle is, I’m only making pizza during the rush, so it’s hard to get content. During the season I’m only working 2-3 days a week (didn’t quit either job to take this risk) and nothing in the winter so it’s so hard to have content to post everyday
