An opening to prepare.
The product and what the kitchen needs take shape before equipment is chosen and the menu is built. Then the team is prepared and trial services are run.
Pizzeria opening consulting →
Pizza, dough and the everyday work behind them.
I am a pizza maker and baker, and one of the founders of Tropp in Calabria, Italy.
I help restaurant owners develop their pizza and bakery products, prepare their team and plan the production behind the menu. Whether you are opening a pizzeria or reviewing an existing operation, we start with your equipment, ingredients and service requirements.
Where we start
Three situations, three ways to begin.
A pizzeria already running.
The dough varies too much, some preparations slow down service, or results depend on who is on the bench. We look at the work and decide what to fix first.
Pizza consulting →A team to train.
We work on the recipes and the equipment your team will actually use. Every step is tried, understood and repeated.
Staff training →
Tropp is the pizzeria and craft brewery I founded with partners in Calabria. Round pizza, pan pizza, bread and cuzzupozzo come out of the same kitchen every day, made by a young team working together.
Method
First I understand the problem. Then we set up the work.
I gather information, we agree on the priority, run comparable trials and write down each step so your team can repeat it.
How I work →It can start with a couple of lines.
You don't need to have everything decided.