How She Did It: From World-Champ Pizza Maker to Starting Her Own Pizza Empire with Laura Meyer
In this week’s episode, host Nick Portillo talks with Laura Meyer, a multiyear world pizza champion, rising star chef, and named a Forbes 30 Under 30. With over 20 years of experience in the foodservice industry, Laura shares her journey in the pizza industry, what it takes to start a restaurant, and why you have to play the game before you can change the rules.
QUOTES
- “There is always failure that comes along with success. It's just especially with social media now, you only see the success and not the failure. I feel like you can't have success without failure. It's the only way to test ideas, to test products, to see what works and what doesn't work.” -Laura Meyer [07:59]
- “You might not be a part of the conversation on day one, but you need to be in the room. You need to be listening, you need to be watching, and you need to be absorbing everything. One day you will be a part of the conversation.” -Laura Meyer [45:06]
TIMESTAMPS
2:25 Laura’s start in the food industry
5:51 The Restaurant Industry and Learning from Tony Gemignani
10:27 How Do You Decide Where to Open a Restaurant?
22:37 Laura’s Connection to Italy and Creating Multi-Style Pizza
36:42 The Pizza Industry's Resilience During COVID
43:33 The Benefits of “Being in the Room.”
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