Mike Bausch & Unsliced: How to Stay Whole in the Pizzeria Industry

Patrick interviews industry leader Mike Bausch, Co-Owner of Andolini’s Restaurants. Mike discusses opening the first Pizzeria with his brother at the age of 22, 6 months after graduating from... See More

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Mike Bausch & Unsliced: How to Stay Whole in the Pizzeria Industry Mike Bausch & Unsliced: How to Stay Whole in the Pizzeria Industry

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Patrick interviews industry leader Mike Bausch, Co-Owner of Andolini’s Restaurants. Mike discusses opening the first Pizzeria with his brother at the age of 22, 6 months after graduating from Saint Mary’s College of California. Mike’s earlier background included time spent at Classic Pizzerias in New York and New Jersey while going to High School – and College in California working in and around the Bay Area Restaurant Scene. In today’s interview, Mike shares insights from his power-packed, 5 star rated book, Unsliced: How to Stay Whole in the Pizzeria Industry – an Amazon #1 Best Seller. “If you own a pizzeria, you know something most people don’t–the pizza business is more cutthroat, stressful, and multifaceted than Wall Street. Every day is a constant struggle to manage overhead, attract loyal customers, and to keep your employees motivated”. Mike’s book is THE resource for elevating your pizzeria – from managing staff to mindset, marketing, and everything in between. “It’s not hard to get discouraged in the pizza business but with the right perspective, smart systems, and hard work, your restaurant can thrive”. In this podcast, he also shares signature recipe for Marzano Rolls!

Patrick interviews industry leader Mike Bausch, Co-Owner of Andolini’s Restaurants. Mike discusses opening the first Pizzeria with his brother at the age of 22, 6 months after graduating from Saint Mary’s College of California. Mike’s earlier background included time spent at Classic Pizzerias in New York and New Jersey while going to High School – and College in California working in and around the Bay Area Restaurant Scene. In today’s interview, Mike shares insights from his power-packed, 5 star rated book, Unsliced: How to Stay Whole in the Pizzeria Industry – an Amazon #1 Best Seller. “If you own a pizzeria, you know something most people don’t–the pizza business is more cutthroat, stressful, and multifaceted than Wall Street. Every day is a constant struggle to manage overhead, attract loyal customers, and to keep your employees motivated”. Mike’s book is THE resource for elevating your pizzeria – from managing staff to mindset, marketing, and everything in between. “It’s not hard to get discouraged in the pizza business but with the right perspective, smart systems, and hard work, your restaurant can thrive”. In this podcast, he also shares signature recipe for Marzano Rolls!

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. He is the Corporate Chef for Le Chef Bakery and formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.