What foods are you producing in-house—and why? Every item comes with a trade-off: labor, consistency, and cost. The key is knowing when in-house production drives profit… and when it quietly drains it. At my pizza shops we recently started producing our own sandwich bread, getting started was around a 120k investment, I’m happy to share how I decided the investment was worth it and the concerns I had getting production going

What’s up everyone—glad you’re here. I built this group for one reason: too many pizza shops are busy… but not actually making money. I’ve been in this game a long time. Worked the line, made the mistakes, burned the money, fixed it, and built it back better. Now I run Fire Pizza—and everything I share in here comes from real-world experience, not theory. 💡 What this group is about: - Turning your kitchen into a profit machine - Dialing in food cost + inventory systems - Building repeatable operations - Training teams that actually perform - Making decisions that save money, make money, or make people pay attention 🚫 What this group is NOT: - No fluff - No “just post more on Instagram” advice - No guessing 👇 Start here: Drop a comment and tell me: 1. Where you’re located 2. What kind of pizza you run 3. Your biggest problem right now 4. (Bonus points) drop a picture of a pizza you’ve made recently I’ll be active in here and helping where I can. Let’s build something that actually makes money. 🔥🍕