In this episode of the Pizza Marketplace Podcast, Mandy Detwiler, editor of Pizza Marketplace and QSRweb.com, talks to Eric Soller, founder of Old Scratch Pizza in Dayton, Ohio. With a formal culinary background and years working with mixer giant Hobart, Soller said he was primed and ready to open his own restaurant. "I love pizza," Soller said. "I was thinking about a lot of things, but I kept coming back to pizza. In my experience with Hobart and then later in sort of corporate world, I tra...
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In this episode of the Pizza Marketplace Podcast, Mandy Detwiler, editor of Pizza Marketplace and QSRweb.com, talks to Eric Soller, founder of Old Scratch Pizza in Dayton, Ohio. With a formal culinary background and years working with mixer giant Hobart, Soller said he was primed and ready to open his own restaurant. "I love pizza," Soller said. "I was thinking about a lot of things, but I kept coming back to pizza. In my experience with Hobart and then later in sort of corporate world, I tra...
Chef-driven menu makes Willow Street Pizza stand out
Pizza Marketplace Podcast
18 minutes
1 year ago
Chef-driven menu makes Willow Street Pizza stand out
Pizzeria menus can range from small and tidy to large and complex, but they've all got one thing behind them: research and development. In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace, talks to Hisham Abdulfattah, partner and executive chef of Willow Street Pizza in Willow Glen and Los Gatos, California, about menu development. Abdulfattah said his first job was working in a kitchen washing dishes at age 14. He later moved on to prep and co...
Pizza Marketplace Podcast
In this episode of the Pizza Marketplace Podcast, Mandy Detwiler, editor of Pizza Marketplace and QSRweb.com, talks to Eric Soller, founder of Old Scratch Pizza in Dayton, Ohio. With a formal culinary background and years working with mixer giant Hobart, Soller said he was primed and ready to open his own restaurant. "I love pizza," Soller said. "I was thinking about a lot of things, but I kept coming back to pizza. In my experience with Hobart and then later in sort of corporate world, I tra...
