Blog - February 2021

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    Why outsiders innovate best

    Posted on Tuesday, February 23, 2021 by Alan Pizzaiolo Tribe — No comments

    This week we released our interview with Andrea Brunetti, a young talented pizzaiolo from the north of Italy, whose pizzeria is called “Acqua & Farina”. Andrea started his business at 21, with no previous experience. This reminded me of how important it is to innovate and who are the most innovative people. As the moment I am listening to Steve Jobs biography, there was no better time to listen ...

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    Things we do for vanity and things we should do for sanity

    Posted on Sunday, February 14, 2021 by Alan Pizzaiolo Tribe — No comments

    Last week I saw this post on Facebook “Current trends: spontaneous proving with sourdough benzocaine crystals in disactivated reversed biga without yeast”... yes that’s a bit of a mouthful. Then the original poster goes on asking whether all this complexity Improves the final product Lengthens prep time and makes it more challenging to manage the dough Increases costs Is even noticeable to our ...

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    Do you need a business partner?

    Posted on Sunday, February 7, 2021 by Alan Pizzaiolo Tribe — No comments

    A couple of weeks ago I saw a post on a pizza chef page on Facebook (Pizzaioli in UK) where someone said they were moving to Nottingham in the autumn, were planning on finding a job in another sector and then opening a pizza takeaway with someone else, and they were looking for this someone else on Facebook...I found this puzzling and I commented on this post that starting a company with someone ...

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    How are businesses planning for life after Brexit and the new Skilled Workers Visa system?

    Posted on Monday, February 1, 2021 by Alan Pizzaiolo Tribe — No comments

    How are businesses planning for the shortage of pizza chefs that we will (most likely) have in the UK ? We asked the question on social media and the answers we received were mainly on the line of “this is not going to affect us very much” Brad Stevens, founder of Pizza Punk and Veganizza said “We train our own guys from scratch all aspects. Sourdough starter maintenance, making dough and prove ...