This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737   Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   My Amazon Storefront: https://www.amazon.com/shop/alexkoons     On this episode, join us for an authentic conversation with Henry, the chef-owner behind Portland's Pan Con Queso, where Chicano flavors meet sourdough pizza perfection in a neighborhood spot he opened in just 30 days. From his fine dining background to working with local farmers, Henry shares how he's redefining fusion cuisine while respecting pizza traditions and keeping prices accessible. We dive into the real economics of running a tight operation, paying $25/hour wages in Portland's competitive market. Plus: why therapy should be government-mandated, and Henry's take on everything from long fermentation to half-and-half pizzas.   Chapters: 00:00:11 - Pizza Philosophy: Creative Freedom 00:04:31 - From Pop-ups to Brick & Mortar: Pan Con Queso Origin Story 00:06:29 - Elote Pizza Success & Working with Local Farmers 00:11:32 - Pizza Oven Setup: Pizza Master Efficiency & Kitchen Design 00:19:08 - Menu Strategy: Best-Selling Pizzas & Seasonal Ingredients 00:26:02 - Opening a Restaurant in 30 Days: Speed to Market 00:30:50 - Fusion Pizza Done Right: Balance vs Gimmicks 00:38:00 - Restaurant Economics: California vs Portland Cost Analysis 00:44:44 - Premium Ingredients vs Price Point Strategy 00:48:28 - Restaurant Wages: Paying $25/Hour & Staff Retention