Ryan started catering 10 years ago as an employee. Today he owns Sanctuary Pizza and runs a sick operation. In this episode I join Ryan at one of his catering events and we break down how to optimize your mobile catering operation. We talk about systems, processes, and more with Ryan of Sanctuary Pizza.   Multiple Ooni's vs a big WFO- when does it make sense to do one over the other? Taking care of clients- it pays to go above and beyond and to over deliver. We discuss how to scale a mobile operation. Pan grippers- what type should you buy and what to avoid? Dough size and weight? Ricotta? Sauce? There's a whole lot of talk. Just jump right in.  You'll enjoy this one! Sign Up For Our Mailing List  https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ ⁠Famag Mixer Affiliate⁠ https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/